scholarly journals Catalytic Performance of Food Additives Alum, Flocculating Agent, Al(SO4)3, AlCl3, and Other Lewis Acids in Microwave Solvolysis of Hardwoods and Recalcitrant Softwood for Biorefinery

ACS Omega ◽  
2018 ◽  
Vol 3 (11) ◽  
pp. 16271-16280 ◽  
Author(s):  
Yasunori Ohashi ◽  
Takashi Watanabe
2014 ◽  
Vol 20 (26) ◽  
pp. 8068-8075 ◽  
Author(s):  
Yusuke Koito ◽  
Kiyotaka Nakajima ◽  
Hisayoshi Kobayashi ◽  
Ryota Hasegawa ◽  
Masaaki Kitano ◽  
...  

2019 ◽  
Vol 48 (23) ◽  
pp. 8478-8487 ◽  
Author(s):  
Jian Lei ◽  
Lingteng Peng ◽  
Renhua Qiu ◽  
Yongping Liu ◽  
Yi Chen ◽  
...  

A series of organoantimony(iii) halide complexes with a tetrahydrodibenzo[c,f][1,5]azastibocine framework were synthesized and employed as water tolerant Lewis acid catalysts.


2019 ◽  
Vol 9 (3) ◽  
pp. 811-821 ◽  
Author(s):  
Zhao-Meng Wang ◽  
Li-Juan Liu ◽  
Bo Xiang ◽  
Yue Wang ◽  
Ya-Jing Lyu ◽  
...  

The catalytic activity decreases as –(SiO)3Mo(OH)(O) > –(SiO)2Mo(O)2 > –(O)4–MoO.


2020 ◽  
Vol 8 (35) ◽  
pp. 18207-18214
Author(s):  
Dongbo Jia ◽  
Lili Han ◽  
Ying Li ◽  
Wenjun He ◽  
Caichi Liu ◽  
...  

A novel, rational design for porous S-vacancy nickel sulfide catalysts with remarkable catalytic performance for alkaline HER.


2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.


2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19


Author(s):  
Roger Wood ◽  
Lucy Foster ◽  
Andrew Damant ◽  
Pauline Key

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