scholarly journals Highly Coordinated Heteronuclear Calcium‐Iron Carbonyl Cation Complexes [CaFe(CO)n]+ (n = 5 ‐ 12) with d‐d Bonding

2021 ◽  
Author(s):  
Gernot Frenking ◽  
Xiaoyang Jin ◽  
Yangyu Zhou ◽  
Guanjun Wang ◽  
Yuna Bai ◽  
...  
Keyword(s):  
Iron Carbonyl ◽  
Calcium Iron ◽  
Cation Complexes

scholarly journals Highly Coordinated Heteronuclear Calcium‐Iron Carbonyl Cation Complexes [CaFe(CO)n]+ (n = 5 ‐ 12) with d‐d Bonding

2021 ◽  
Author(s):  
Gernot Frenking ◽  
Xiaoyang Jin ◽  
Yangyu Zhou ◽  
Guanjun Wang ◽  
Yuna Bai ◽  
...  
Keyword(s):  
Iron Carbonyl ◽  
Calcium Iron ◽  
Cation Complexes

Composition of Apple Juice

1983 ◽  
Vol 66 (5) ◽  
pp. 1251-1255 ◽  
Author(s):  
Leonard R Mattick ◽  
James C Moyer
Keyword(s):  
United States ◽  
Specific Gravity ◽  
Data Base ◽  
Apple Juice ◽  
The United States ◽  
Total Acid ◽  
Potassium Sodium ◽  
Calcium Iron

Abstract Thirty-one samples from 8 geographic growing regions of the United States and 15 varieties common to these areas were converted to apple juice and analyzed for their attributes over the 3 year period 1979, 1980, and 1981. The total of 93 samples were analyzed for ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose. The elements cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc were also determined. These data are presented to serve as a data base for the detection of fraudulent or adulterated apple juice.

scholarly journals Metal cation complexes as dispersing agents for non-aqueous powder suspensions

2021 ◽  
Author(s):  
Paulina Zubrzycka ◽  
Marta Radecka ◽  
Thomas Graule ◽  
Michael Stuer
Keyword(s):  
Metal Cation ◽  
Dispersing Agents ◽  
Cation Complexes

scholarly journals Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 481
Author(s):  
Eunice O. Uzodinma ◽  
Chigozie F. Okoyeuzu ◽  
Nneka N. Uchegbu ◽  
Charles Odilichukwu R. Okpala ◽  
Waheed A. Rasaq ◽  
...  
Keyword(s):  
Vitamin E ◽  
Food Processing ◽  
Quality Attributes ◽  
The Other ◽  
Throughput Capacity ◽  
Quality Attribute ◽  
Crude Fibre ◽  
Machine Performance ◽  
Calcium Iron ◽  
Carbohydrate Contents

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

scholarly journals Constitutive Chemical Compounds in Different Tissues of Seven Pine Species and Their Relationship with Susceptibility to Pine Wood Nematode (Bursaphelenchus xylophilus)

2020 ◽  
Vol 3 (1) ◽  
pp. 68
Author(s):  
Margarita Alonso Santos ◽  
María Menéndez-Gutiérrez ◽  
Raquel Díaz Vazquez
Keyword(s):  
Condensed Tannin ◽  
Pine Wilt Disease ◽  
Interspecific Variation ◽  
Bursaphelenchus Xylophilus ◽  
Soluble Carbohydrates ◽  
Total Polyphenols ◽  
North West ◽  
Calcium Iron ◽  
Susceptible Group ◽  
Pine Species

Pine wilt disease was detected in Galicia (North West of Spain) in 2010. Two-year-old seedlings of seven pine species were inoculated with B. xylophilus, and three different groups were stablished: non-susceptible (P. canariensis, P. taeda, P. halepensis, and P. pinea); susceptible (P. pinaster, P. radiata), and highly-susceptible (P. sylvestris). We aimed to determine the interspecific variation of constitutive compounds levels, groups and species, and their relationships with nematode multiplication and mortality. Needles of the non-susceptible group had significantly less water and more nitrogen, potassium, iron, and starch than the others groups; the cortex and phloem of the non-susceptible group had more nitrogen, phosphorus, manganese, and starch, and less potassium, calcium, iron, total polyphenols, condensed tannins and liposoluble substances than the highly susceptible group. The xylem of the non-susceptible group had more N, P, Mg, Mn, total polyphenols, and starch than the other groups. Higher levels of constitutive N and/or starch in any tissue was related with less mortality and nematode multiplication; higher P in the three tissues was also correlated with less nematode multiplication. Moreover, liposoluble substances, soluble carbohydrates and condensed tannin concentration in the needles were negatively correlated with nematode multiplication. On the contrary, in the needles, water content and K were positively correlated with mortality and nematode invasion.

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