Introduction of an innovative corrosion-protective alkyd steel coating based on a novel layered aluminum tripolyphosphate loaded with 6-amino hexanoic acid (ATP-6-AHA)

2021 ◽  
Vol 161 ◽  
pp. 106500
Author(s):  
C. Hejjaj ◽  
A. AitAghzzaf ◽  
N. Scharnagl ◽  
M.L. Zheludkevich ◽  
R. Hakkou ◽  
...  
Keyword(s):  
2011 ◽  
Vol 168 (4) ◽  
pp. 359-366 ◽  
Author(s):  
Zhana Kravchuk ◽  
Begonya Vicedo ◽  
Víctor Flors ◽  
Gemma Camañes ◽  
Carmen González-Bosch ◽  
...  

e-Polymers ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 500-510
Author(s):  
Xiaoguang Ying ◽  
Jieyuan He ◽  
Xiao Li

Abstract An imprinted electrospun fiber membrane was developed for the detection of volatile organic acids, which are key components of human body odor. In this study, hexanoic acid (HA) was selected as the target, polymethyl methacrylate (PMMA) was used as the substrate, and colorimetric detection of HA was achieved by a bromocresol purple (BCP) chromogenic agent. The results showed that the morphology of the fiber membrane was uniform and continuous, and it showed excellent selectivity and specificity to HA. Photographs of the color changes before and after fiber membrane adsorption were recorded by a camera and quantified by ImageJ software by the difference in gray value (ΔGray). This method is simple, intuitive, and low cost and has great potential for application in human odor analysis.


Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.


1957 ◽  
Vol 22 (9) ◽  
pp. 1107-1107 ◽  
Author(s):  
F. Donat ◽  
A. Nelson
Keyword(s):  

2000 ◽  
Vol 277 (1-2) ◽  
pp. 176-182 ◽  
Author(s):  
Pi Lin Liu ◽  
Jian Ku Shang ◽  
Oludele O Popoola

2010 ◽  
Vol 66 (5) ◽  
pp. o1198-o1199
Author(s):  
Hoong-Kun Fun ◽  
Jia Hao Goh ◽  
Zhenjun Qiu ◽  
Yan Zhang
Keyword(s):  

2021 ◽  
Vol 36 ◽  
pp. 127786
Author(s):  
Ryota Nakajima ◽  
Hiroyuki Oono ◽  
Keiko Kumazawa ◽  
Tomohide Ida ◽  
Jun Hirata ◽  
...  

2022 ◽  
Vol 295 ◽  
pp. 110841
Author(s):  
Zahra Rabiei ◽  
Siavosh Hosseini ◽  
Ali Dehestani ◽  
Hemmatollah Pirdashti ◽  
Farid Beiki

2021 ◽  
Vol 33 (4) ◽  
pp. 042017
Author(s):  
Kyohei Maeda ◽  
Yuji Sato ◽  
Reiichi Suzuki ◽  
Tetsuo Suga ◽  
Masahiro Tsukamoto

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