Determination of differences in free and bound water contents of beef muscle by DSC under various freezing conditions

1997 ◽  
Vol 50 (4) ◽  
pp. 617-624 ◽  
Author(s):  
N. Aktaş ◽  
Y. Tülek ◽  
H. Y. Gökalp
Keyword(s):  
Bound Water ◽  
Free And Bound Water ◽  
Water Contents ◽  
Beef Muscle

The Post-Mortem Changes of Corneal Turbidity and its Water Content

1977 ◽  
Vol 17 (2) ◽  
pp. 108-111 ◽  
Author(s):  
Shigeyuki Tsunenari ◽  
Mizuho Kanda
Keyword(s):  
Water Content ◽  
Bound Water ◽  
Free Water ◽  
Corneal Opacity ◽  
Post Mortem ◽  
Total Water ◽  
Laser Apparatus ◽  
Water Contents

An instrumental determination of post-mortem corneal turbidity and the changes of water contents in the post-mortem cornea are reported. The degree of the post-mortem corneal turbidity was expressed in an objective reading of the ammeter in the authors' Laser apparatus. The free water (FW) and the bound water (BW) were separated from the total water (TW) according to the method of Hatschek (1936). The corneal opacity of closed eyes accelerated faster than that of opened eyes. The BW in corneas both of opened and closed eyes decreased with the time elapsed after death, whereas the FW increased steadily. The higher the humidity of the surroundings of a cornea, the greater the amount of TW observed, and vice versa.

Determination of Free and Bound Water in Fine Coal Filter Cake

2004 ◽  
Vol 24 (5-6) ◽  
pp. 217-232 ◽  
Author(s):  
D. P. Patil ◽  
B. K. Parekh
Keyword(s):  
Filter Cake ◽  
Bound Water ◽  
Fine Coal ◽  
Free And Bound Water

Nondestructive NIR and NIT Determination of Protein, Fat, and Water in Plastic-Wrapped, Homogenized Meat

1992 ◽  
Vol 46 (11) ◽  
pp. 1685-1694 ◽  
Author(s):  
Tomas Isaksson ◽  
Charles E. Miller ◽  
Tormod Næs
Keyword(s):  
Diffuse Reflectance ◽  
Near Infrared ◽  
Multivariate Calibration ◽  
Principal Component Regression ◽  
Principal Component ◽  
Prediction Errors ◽  
Optimal Test ◽  
Meat Samples ◽  
Water Contents

In this work, the abilities of near-infrared diffuse reflectance (NIR) and transmittance (NIT) spectroscopy to noninvasively determine the protein, fat, and water contents of plastic-wrapped homogenized meat are evaluated. One hundred homogenized beef samples, ranging from 1 to 23% fat, wrapped in polyamide/polyethylene laminates, were used. Results of multivariate calibration and prediction for protein, fat, and water contents are presented. The optimal test set prediction errors (root mean square error of prediction, RMSEP), obtained with the use of the principal component regression method with NIR data, were 0.45, 0.29 and 0.50 weight % for protein, fat, and water, respectively, for plastic-wrapped meat (compared to 0.40, 0.28 and 0.45 wt % for unwrapped meat). The optimal prediction errors for the NIT method were 0.31, 0.52 and 0.42 wt % for protein, fat, and water, respectively, for plastic-wrapped meat samples (compared to 0.27, 0.38, and 0.37 wt % for unwrapped meat). We can conclude that the addition of the laminate only slightly reduced the abilities of the NIR and NIT method to predict protein, fat, and water contents in homogenized meat.

Determination of Clay Bound Water in Shales from NMR Signals: The Fractal Theory

2021 ◽  
Author(s):  
Kouqi Liu ◽  
Zhijun Jin ◽  
Lianbo Zeng ◽  
Yujie Yuan ◽  
Mehdi Ostadhassan
Keyword(s):  
Fractal Theory ◽  
Bound Water ◽  
Nmr Signals
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