Radioisotope method of express analysis to determine the chemical composition of raw materials used in the metallurgical industry

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

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KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW

AGRI-SOSIOEKONOMI ◽

10.35791/agrsosek.17.1.2021.32236 ◽

2021 ◽

Vol 17 (1) ◽

pp. 15

Author(s):

Mayestika S. D. Taula’bi’ ◽

Yoakhim Y.E. Oessoe ◽

Maria F. Sumual

Keyword(s):

Systematic Review ◽

Chemical Composition ◽

Protein Content ◽

Water Content ◽

Local Food ◽

Raw Materials ◽

Raw Material ◽

Great Demand ◽

Review Study ◽

Materials Used

Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products

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INFLUENCE OF VARIOUS FACTORS ON THE CONTENT OF THE MASS FRACTION OF THE INSOLUBLE PART IN HOOKAH TOBACCO

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.4.6 ◽

2020 ◽

Author(s):

Н Н БУБНОВА (МАТЮХИНА) ◽

А.Г. МИРГОРОДСКАЯ ◽

О.К. БЕДРИЦКАЯ

Keyword(s):

Chemical Composition ◽

Mass Fraction ◽

Raw Materials ◽

Scientific Research Institute ◽

Tobacco Products ◽

Russian Scientific ◽

Russian Scientific Research Institute ◽

Materials Used ◽

Insoluble Part ◽

Insoluble Portion

Исследовано влияние влажности табачного сырья, его сортотипа, количества в рецептуре на содержание массовой доли нерастворимой части в табаке для кальяна. Объектом исследования были образцы кальянных смесей разных торговых марок, приобретенных в торговой сети Краснодара и составленных в лабораторных условиях Всероссийского научно-исследовательского института табака, махорки и табачных изделий. Образцы кальянной смеси изготавливали по единой для всех образцов рецептуре и технологической схеме: увлажнение, резка, выдерживание в соусе с нагревом, охлаждение. Влажность и количество табачного сырья в рецептуре варьировали. Методом количественного определения содержания табака в готовом продукте, основанном на способности части ингредиентов кальянных смесей растворяться в воде, определяли массовую долю нерастворимой части. Установлено, что содержание массовой доли нерастворимой части в табаке для кальяна различных торговых марок, приобретенном в торговой сети Краснодара, составляет 5,2–8,8%. Сортотип табачного сырья, его химический состав и добавленный в смесь ароматизатор не влияют на содержание массовой доли нерастворимой части в табаке для кальяна. Содержание массовой доли нерастворимой части табака для кальяна в значительной степени зависит от влажности и количества табачного сырья, используемого в рецептуре. Увеличение влажности исходного сырья приводит к уменьшению массовой доли нерастворимой части в смеси для кальяна: при влажности сырья 10% массовая доля нерастворимой части 6,8%; при влажности того же сырья 16% массовая доля нерастворимой части 5,2%. The influence of humidity of tobacco raw materials, its variety type, and the amount in the recipe on the content of the mass fraction of the insoluble part in hookah tobacco has been studied. Samples of hookah mixes of various brands purchased in the retail network of Krasnodarand compiled in the laboratory of the All-Russian Scientific Research Institute of Tobacco, shag and Tobacco Products were the object of research. Samples of hookah mix were made according to the same formulation and technological scheme for all samples: humidification, cutting, keeping in a sauce with heating, cooling. The humidity and amount of tobacco raw materials in the formulation varied. By quantifying the content of tobacco in the finished product, based on the ability of some of the ingredients of hookah mixtures to dissolve in water, the content of the mass fraction of the insoluble part was determined. It is established that the content of the mass fraction of the insoluble part in hookah tobacco of various brands purchased in the retail network of Krasnodar is 5,2–8,8%. The variety type of tobacco raw materials, its chemical composition and added flavor to the mixture do not affect the content of the mass fraction of the insoluble part in hookah tobacco. The content of the mass fraction of the insoluble part of tobacco for hookah largely depends on the humidity and the amount of tobacco raw materials used in the formulation. The increase of humidity of raw materials leads to a decrease of the mass fraction of the insoluble part of hookah tobacco: if moisture content of raw materials 10% mass fraction of the insoluble portion of 6,8%; the humidity of the same raw materials 16%, the mass fraction of the insoluble portion of 5,2%.

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Investigations of potsherds of miniature cups and household pots from the first millennium AD (the case study on the Western Lithuanian ceramics)

Chemija ◽

10.6001/chemija.v30i3.4050 ◽

2019 ◽

Vol 30 (3) ◽

Author(s):

Raimondas Giraitis ◽

Audronė Bliujienė ◽

Aušra Selskienė ◽

Vidas Pakštas

Keyword(s):

Chemical Composition ◽

Elemental Composition ◽

Smooth Surface ◽

Raw Materials ◽

Archaeological Sites ◽

First Millennium ◽

Composition Point ◽

Firing Technology ◽

Materials Used

This article presents data on the structure and elemental composition of hand-built miniature cups with a smooth surface, that were enclosed into burials as funeral pottery, and household pots dated to the first millennium AD found in four different archaeological sites of Western Lithuania. Investigated funeral and household pottery samples reflect the chemical composition of the local raw materials used for their production, while the variations in composition point to different clay locations, as well as use of distinct tempers and peculiarities of ceramics firing technology.

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STUDY OF THE KINETICS OF HYDRATION STRUCTURING AND THE PROPERTIES OF LIME-BELITIC BINDERS BASED OF MARL

Vestnik MGSU ◽

10.22227/1997-0935.2016.4.62-68 ◽

2016 ◽

pp. 62-68

Author(s):

Aleksey Dmitrievich Zhukov ◽

Marat Orynbaevich Asamatdinov ◽

Bakhtiyar Chimbergenovich Nurymbetov ◽

Sharibay Nauryzbaevich Turemuratov

Keyword(s):

Chemical Composition ◽

Low Temperature ◽

Physicochemical Properties ◽

Calcium Oxide ◽

Raw Materials ◽

High Strength ◽

Dicalcium Silicate ◽

Different Types ◽

Materials Used ◽

Kinetics Of

Lime-belite binder is obtained by low-temperature firing of natural marl, marling or sanding limestone and artificial lime-silica mixtures. The binder with calcium oxide also contains significant amounts of dicalcium silicate and some others materials, the composition and quantity of which depend on the chemical composition and firing temperature of the raw materials used. The authors investigated the kinetics of hydration structures and physicochemical properties of lime-based binders on the basis of belitic marl from Akburly and Porlytau. The formation of resistance is associated not only with the formation of the system of different types of structures - coagulation and crystallization, with the transition of the first to the second, but also with the different stages of formation of crystal structures. The possibility of using lime-belitic binders for the preparation of high-strength products of autoclave hardening is proved. The autoclaved binders used in the manufacture of sand-lime products are prepared with the use of mixtures consisting of 60...70 % lime-belite binder and 30...40 % ground quartz sand.

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HPTLC determination of chemical composition variability in raw materials used in botanicals

Natural Product Research ◽

10.1080/14786419.2013.852546 ◽

2013 ◽

Vol 28 (2) ◽

pp. 119-126 ◽

Cited By ~ 23

Author(s):

Chiara Toniolo ◽

Marcello Nicoletti ◽

Filippo Maggi ◽

Alessandro Venditti

Keyword(s):

Chemical Composition ◽

Raw Materials ◽

Materials Used

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Melting Process and Viscosity of Bohemian Historical Glasses Studied on Model Glasses

Minerals ◽

10.3390/min11080829 ◽

2021 ◽

Vol 11 (8) ◽

pp. 829

Author(s):

Karolína Pánová ◽

Kristýna Jílková ◽

Dana Rohanová ◽

František Lahodný ◽

Dagmar Galusková ◽

...

Keyword(s):

Chemical Composition ◽

Production Process ◽

Technological Progress ◽

Raw Materials ◽

Glass Melting ◽

Melting Process ◽

Melting Characteristics ◽

Thermal Dilatation ◽

Materials Used ◽

Insight Into

Analyzing the chemical composition of archaeological glasses can provide an insight into their provenance and raw materials used in their making. However, to the authors’ knowledge, the historical production process itself and melting characteristics of the glasses have not yet been extensively investigated. The main focus of this paper is to describe the melting process of three main types of Bohemian historical glasses: Gothic (14th–1st half of 16th c.); Renaissance (16th–17th c.); and Baroque (end of 17th–18th c.). The model glasses were prepared from natural raw materials and processes that take place during melting were investigated using optical microscopy, SEM-EDS, XRD, and DTA-TG methods. Furthermore, the viscosity of model glasses and thermal dilatation was measured and used to calculate the reference viscosity points. The results illustrate the complexity of historical glass melting, as well as the technological progress between different periods.

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The roots of provenance: glass, plants and isotopes in the Islamic Middle East

Antiquity ◽

10.1017/s0003598x00098525 ◽

2009 ◽

Vol 83 (320) ◽

pp. 414-429 ◽

Cited By ~ 21

Author(s):

J. Henderson ◽

J. Evans ◽

Y. Barkoudah

Keyword(s):

Chemical Composition ◽

Middle East ◽

Raw Materials ◽

Isotope Ratios ◽

Environmental Context ◽

Chemical Compositions ◽

Islamic Empire ◽

Materials Used ◽

Early Islamic ◽

Plant Ash

AbstractGlass – one of the most prestigious materials of the early Islamic empire – was traded not only as vessels and bangles but as raw glass blocks. One of its raw materials, plant-ash, was also traded. This means that tracking the production of this precious commodity is especially challenging. The authors show that while chemical composition can relate to vessel type, it is a combination of chemical compositions with strontium and neodymium isotope ratios that is most likely to lead to (a geological) provenance for its manufacture. The materials used by the glassmakers were local sand and plant ashes. Reported here is the first application of the method to the glass made at the primary glass making centre of al-Raqqa, Syria in an environmental context.

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Effect of Processing Temperature and Ingredients in the Preparation of Gundpak – A Khoa Based Dairy Product

Nepal Journal of Science and Technology ◽

10.3126/njst.v9i0.3166 ◽

1970 ◽

Vol 9 ◽

pp. 57-64 ◽

Cited By ~ 3

Author(s):

Pushpa Prasad Acharya ◽

Prabin Sapkota

Keyword(s):

Chemical Composition ◽

Raw Materials ◽

Dairy Product ◽

Total Solid ◽

Kathmandu Valley ◽

Processing Temperature ◽

Milk Product ◽

Dried Fruits ◽

Edible Seeds ◽

Materials Used

‘Gundpak', an indigenous khoa based milk product is prepared especially in Kathmandu valley. It is prepared by using locally available raw materials like khoa, sugar, gudh, ghee, edible seeds, dried fruits, etc. In this study, the temperature for cooking and the raw materials used were optimized. The chemical composition of khoa showed that, 26.2% moisture, 28.3% fat, 20.2% protein, 3.6% ash, 21.7% carbohydrate and 73.8% total solid. The final product ‘gundpak' was analyzed chemically. It contained 24.57 % moisture, 31.53% fat, 18% protein, 3.9% ash, 23% carbohydrate and 73.43% total solids. According to sensory evaluation ‘gundpak' prepared by the incorporation of 20% sugar, 2.5% gudh, 10% ghee and cooked at temperature of 120 oC was selected as the best product. Key words: Gundpak; Khoa sensory; chemical analysis DOI: 10.3126/njst.v9i0.3166 Nepal Journal of Science and Technology 9 (2008) 57-64

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Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti)

Journal of Food and Pharmaceutical Sciences ◽

10.22146/jfps.1911 ◽

2021 ◽

pp. 431-442

Author(s):

Latif Sahubawa ◽

Ustadi ◽

Leni Sophia Heliana ◽

Rosdiana

Keyword(s):

Chemical Composition ◽

Water Content ◽

Consumer Preferences ◽

Raw Materials ◽

Value Added ◽

Consumer Preference ◽

Food Products ◽

Added Value ◽

Commercial Products ◽

Materials Used

Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).

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