Chemical characterization of water soluble organic compounds in tropospheric fine aerosol

2000 ◽  
Author(s):  
G. Kiss
Keyword(s):  
Organic Compounds ◽  
Chemical Characterization ◽  
Water Soluble ◽  
Fine Aerosol

Chemical Characterization of Dissolved Organic Compounds from Coastal Sea Surface Microlayers (Baltic Sea, Germany)

2012 ◽  
Vol 46 (19) ◽  
pp. 10455-10462 ◽  
Author(s):  
Manuela van Pinxteren ◽  
Conny Müller ◽  
Yoshiteru Iinuma ◽  
Christian Stolle ◽  
Hartmut Herrmann
Keyword(s):  
Baltic Sea ◽  
Organic Compounds ◽  
Chemical Characterization ◽  
Sea Surface ◽  
Coastal Sea ◽  
Dissolved Organic Compounds

Chemical characterization of milk concentrated by ultrafiltration

1984 ◽  
Vol 51 (2) ◽  
pp. 267-278 ◽  
Author(s):  
Margaret L. Green ◽  
K. John Scott ◽  
Malcolm Anderson ◽  
Mary C. A. Griffin ◽  
Frank A. Griffin
Keyword(s):  
Chemical Characterization ◽  
Water Soluble ◽  
Casein Micelles ◽  
Total N ◽  
Globule Size ◽  
Whole Milk ◽  
Differential Retention ◽  
Fat Globule ◽  
Process Damage

SummaryWhole milks concentrated 1·5–4-fold and acidified and citrated milks concentrated 2·8-fold by ultrafiltration at 50 °C were analysed for chemical changes relevant to further processing, storage or nutrition. Fat and protein were entirely retained in the concentrate. The retention of water-soluble vitamins, Ca, Mg, phosphate and trace minerals depended on the proportion bound to the protein. Ascorbic acid was rapidly destroyed during concentration. Because of the differential retention of nitrogenous components, protein comprised a progressively higher proportion of the total N as the milk became more concentrated. No denaturation of whey protein or disruption of casein micelles was detected during concentration of whole milk, but some solubilization of the casein occurred after citration. Reduction of fat globule size occurred early in the concentration process, damage to the fat globule membrane was indicated and the milk became more susceptible to lipolysis. Apart from a tendency for preacidified or precitrated concentrates to gel, no change in the susceptibility of the milks to heat damage was detected.

Molecular Characterization of the Water-Soluble Organic Compounds in Fogwater by ESIMS/MS

2003 ◽  
Vol 37 (7) ◽  
pp. 1229-1240 ◽  
Author(s):  
A. Cappiello ◽  
E. De Simoni ◽  
C. Fiorucci ◽  
F. Mangani ◽  
P. Palma ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Organic Compounds ◽  
Water Soluble

scholarly journals Characterization of water-soluble organic compounds in atmospheric aerosol: A new approach

2000 ◽  
Vol 105 (D1) ◽  
pp. 1481-1489 ◽  
Author(s):  
Stefano Decesari ◽  
Maria Cristina Facchini ◽  
Sandro Fuzzi ◽  
Emilio Tagliavini
Keyword(s):  
Organic Compounds ◽  
Atmospheric Aerosol ◽  
Water Soluble ◽  
New Approach

Chemical characterization of fine aerosols in respect to water-soluble ions at the eastern Middle Adriatic coast

2020 ◽  
Vol 27 (10) ◽  
pp. 10249-10264 ◽  
Author(s):  
Ana Cvitešić Kušan ◽  
Ana Kroflič ◽  
Irena Grgić ◽  
Irena Ciglenečki ◽  
Sanja Frka
Keyword(s):  
Chemical Characterization ◽  
Water Soluble ◽  
Soluble Ions ◽  
Water Soluble Ions ◽  
Adriatic Coast

Chemical characterization of water-soluble pectin in papaya fruit

1991 ◽  
Vol 15 (1) ◽  
pp. 67-78 ◽  
Author(s):  
E. Westerlund ◽  
P. Åman ◽  
R. Andersson ◽  
R.E. Andersson ◽  
S.M.M. Rahman
Keyword(s):  
Chemical Characterization ◽  
Water Soluble
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