Evaluation of gamma irradiation effect on physico-chemical properties of a mixed beverage based in soy milk and grape juice

2018 ◽  
Vol 316 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Érica Amanda de Barros ◽  
Vladimir Eliodoro Costa ◽  
Dayanne Fabrício Bressan ◽  
Renata Bruna dos Santos Coscolin ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Chemical Properties ◽  
Grape Juice ◽  
Irradiation Effect ◽  
Soy Milk ◽  
Physico Chemical

scholarly journals Development of mango flavored Soy Dahi

2013 ◽  
Vol 42 (1) ◽  
pp. 44-48 ◽  
Author(s):  
TA Rakhi ◽  
MN Islam ◽  
SAM Hoque ◽  
MM Rahman
Keyword(s):  
Low Cost ◽  
Chemical Properties ◽  
Cow Milk ◽  
High Price ◽  
Soy Milk ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Mango Juice ◽  
Beany Flavour ◽  
Physical And Chemical

The experiment was aimed to prepare mango flavored soy milk based dahi (whole cow milk : soy milk=1:1). To remove the beany flavour of soybean as well as to add the mango flavour, mango juice were added at the rate of 0, 5, 10 and 15%. Data on physical and chemical parameters were recorded and analyzed. It was observed that smell and taste, body and consistency, color and appearance as well as total score were significantly increased (p<0.01) when 5% mango juice added to soy milk based dahi. These properties could further be increased significantly (p<0.01) by increasing the level up to 10% but increasing the level of mango juice up to 15% were significantly decreased (p<0.01) the physical properties. After chemical analysis, a significant increasing (p<0.05) in acidity, total solids and carbohydrate content but a significantly decresing (p<0.05) in fat and ash content of dahi were observed due to the addition of mango juice. Compilation of physico-chemical properties it was observed that addition of 10% mango juice prepared a high quality low cost mango flavored soy milk based dahi. Considering the shortage along with high price of milk we could transfer the techniques to the manufacturer to produce and market the mango flavored soy milk based dahi. DOI: http://dx.doi.org/10.3329/bjas.v42i1.15779 Bang. J. Anim. Sci. 2013. 42 (1): 44-48

Irradiation effect on physico-chemical properties of clay minerals

2002 ◽  
Vol 21 (1-2) ◽  
pp. 117-123 ◽  
Author(s):  
R Pushkareva ◽  
E Kalinichenko ◽  
A Lytovchenko ◽  
A Pushkarev ◽  
V Kadochnikov ◽  
...  
Keyword(s):  
Clay Minerals ◽  
Chemical Properties ◽  
Irradiation Effect ◽  
Physico Chemical

scholarly journals Radiation Synthesis of Organostarch as Fluorescence Label

2020 ◽  
Vol 32 (7) ◽  
pp. 1799-1805
Author(s):  
Sheikha A. Alkhursani ◽  
Mohamed Mohamady Ghobashy ◽  
Mohamed Madani
Keyword(s):  
Inclusion Complex ◽  
Gamma Irradiation ◽  
Chemical Properties ◽  
X Ray Diffraction ◽  
Aniline Monomer ◽  
Simple Method ◽  
X Ray ◽  
Fluorescence Label ◽  
Physico Chemical ◽  
Ftir Spectrometry

Fluorescence label preparation, being the core of sensing and imaging, is the most interesting aspect of label technology. Using the gamma irradiation technique, a facial method is proposed to prepare organostarch consisting of polyaniline and starch. Polyaniline was introduced into starch molecules to form an inclusion complex between V-type starch and aniline monomer. The inclusion complex thus formed consisted of starch-aniline crosslink caused by gamma irradiation through organostarch crosslinks. Thus, organostarch develops fluorescence property at 470 nm possibly through the interaction of aniline and starch, which are both fluorophores. A comparative analysis of variations is performed in common fluorescent labels of starch and organostarch based on their physico-chemical properties. X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectrometry were utilized to confirm the inclusion of polyaniline into starch molecules. Furthermore, using a fluorescence microscope, the positive implementation of fluorescent organostarch was verified. Fluorescent organostarch can be synthesized through this simple method and can be widely used for developing biomarkers and biosensors in food and biomedical industries. Organostarch produces florescence under mild conditions even without complicated preparations, such as additives for labelling with dye fluorescence. The intensity of fluorescence of organostarch was 17,000 times that of natural starch.

Study of gamma irradiation effects on the physico-chemical properties of wheat flour (Triticum aestivum, L.)

2020 ◽  
Vol 172 ◽  
pp. 108693 ◽  
Author(s):  
B R Manupriya ◽  
Lathika ◽  
H.M. Somashekarappa ◽  
S.L. Patil ◽  
K.B. Shenoy
Keyword(s):  
Triticum Aestivum ◽  
Gamma Irradiation ◽  
Wheat Flour ◽  
Chemical Properties ◽  
Triticum Aestivum L ◽  
Irradiation Effects ◽  
Physico Chemical

Modification of poovan banana (MusaAAB) starch by γ-irradiation: effect onin vitrodigestibility, molecular structure and physico-chemical properties

2015 ◽  
Vol 50 (8) ◽  
pp. 1778-1784 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Puthan Veettil Vidya ◽  
Korambeth Vijina ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Chemical Properties ◽  
Irradiation Effect ◽  
Γ Irradiation ◽  
Physico Chemical

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

PHYSICO CHEMICAL PROPERTIES OF NICKEL OXIDE AT HIGH TEMPERATURE

1976 ◽  
Vol 37 (C7) ◽  
pp. C7-438-C7-442 ◽  
Author(s):  
R. FARHI ◽  
G. PETOT-ERVAS
Keyword(s):  
High Temperature ◽  
Nickel Oxide ◽  
Chemical Properties ◽  
Physico Chemical

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

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