Single and Simultaneous adsorption of Cr(VI) and Cu (II) on a novel Fe3O4/pine cones gel beads nanocomposite: Experiments, Characterization and isotherms modeling

SummaryAn improved method for the preparation of bovine α-thrombin is described. The procedure involves the activation of partially purified prothrombin with tissue thromboplastin followed by chromatography on Sulfopropyl-Sephadex C-50. The purified enzyme is homogeneous on polyacrylamide discontinuous gel electrophoresis and has a specific activity toward fibrinogen of 2,200–2,700 N.I.H. U/mg. Its stability on storage in liquid media is dependent on both ionic strenght and temperature. Increasing ionic strength and decreasing temperature result in optimal stability. The denaturation of α-thrombin by guanidine hydrochloride was found to be a partially reversible process with the renatured species possessing properties similar to “aged” thrombin. In addition, the catalytic properties of a-thrombin covalently attached to agarose gel beads were also examined. The activity of the immobilized enzyme toward fibrinogen was affected to a much greater extent than was the hydrolysis of low molecular weight, synthetic substrates.

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A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

10.26434/chemrxiv.12252323 ◽

2020 ◽

Author(s):

Ian Mallov ◽

Fiona Jeeva ◽

Chris Caputo

Keyword(s):

Biogenic Amines ◽

Calcium Alginate ◽

Alginate Beads ◽

Colorimetric Sensing ◽

Naturally Occurring ◽

Gel Beads ◽

Dual Sensor ◽

Calcium Alginate Gel ◽

Toxic Food

Food is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate and consumer-friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for both oxygen and biogenic amines. Immobilization of genipin in edible calcium alginate beads demonstrates that it is a capable sensor for amine vapors and can be immobilized in a non-toxic, food-friendly matrix.

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The fixation of a water-soluble drug in calcium-induced alginate gel beads and the release profiles from the vehicle.

Drug Delivery System ◽

10.2745/dds.12.49 ◽

1997 ◽

Vol 12 (1) ◽

pp. 49-55 ◽

Cited By ~ 2

Author(s):

Yoshifumi Murata ◽

Norie Katayana ◽

Takashi Kajita ◽

Etsuko Miyamoto ◽

Susumu Kawashima

Keyword(s):

Water Soluble ◽

Alginate Gel ◽

Gel Beads ◽

Water Soluble Drug ◽

Release Profiles

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Nitrification and Autotrophic Denitrification in Calcium Alginate Beads

Water Science & Technology ◽

10.2166/wst.1987.0199 ◽

1987 ◽

Vol 19 (1-2) ◽

pp. 175-182 ◽

Cited By ~ 16

Author(s):

Z. Lewandowski ◽

R. Bakke ◽

W. G. Characklis

Keyword(s):

Calcium Carbonate ◽

Calcium Ions ◽

Continuous Flow ◽

Calcium Alginate ◽

Microbial Respiration ◽

Flow System ◽

Alginate Beads ◽

Alginate Gel ◽

Gel Beads ◽

Calcium Alginate Gel

Immobilization of nitrifiers and autotrophic denitrifiers (Thiobacillus denitrificans) within calcium alginate gel was demonstrated. Calcium carbonate reagent was immobilized along with bacteria as the stabilizing agent. Protons released as a result of microbial respiration reacted with calcium carbonate producing calcium ions which internally stabilized the calcium alginate gel. The microbially active gel beads were mechanically stable and active for three months in a continuous flow system without addition of calcium.

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