Solid-Gas Catalysis at Controlled Water Activity: Reactions at the Gas-Solid Interface Using Lipolytic Enzymes

The first few atomic layers of a solid can form a barrier between its interior and an often hostile environment. Although adsorption at the vacuum-solid interface has been studied in great detail, little is known about adsorption at the liquid-solid interface. Adsorption at a liquid-solid interface is of intrinsic interest, and is of technological importance because it provides a way to coat a surface with monolayer or multilayer structures. A pinhole free monolayer (with a reasonable dielectric constant) could lead to the development of nanoscale capacitors with unique characteristics and lithographic resists that surpass the resolution of their conventional counterparts. Chemically selective adsorption is of particular interest because it can be used to passivate a surface from external modification or change the wear and the lubrication properties of a surface to reflect new and useful properties. Immunochemical adsorption could be used to fabricate novel molecular electronic devices or to construct small, “smart”, unobtrusive sensors with the potential to detect a wide variety of preselected species at the molecular level. These might include a particular carcinogen in the environment, a specific type of explosive, a chemical agent, a virus, or even a tumor in the human body.

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Simple Processes at the Gas-Solid Interface

10.1016/s0069-8040(08)x7009-8 ◽

1984 ◽

Keyword(s):

Solid Interface

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Adsorption at the Gas-Solid and Liquid-Solid Interface, Proceedings of an International Symposium held in Aix-en-Provence

10.1016/s0167-2991(09)x6024-6 ◽

1982 ◽

Keyword(s):

International Symposium ◽

Solid Interface

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Low temperature mobility of the liquid-solid interface of 4He

Journal de Physique ◽

10.1051/jphys:01987004803038900 ◽

1987 ◽

Vol 48 (3) ◽

pp. 389-405 ◽

Cited By ~ 35

Author(s):

P. Nozières ◽

M. Uwaha

Keyword(s):

Low Temperature ◽

Solid Interface

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Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2019-0023 ◽

2019 ◽

Vol 23 (2) ◽

pp. 193-198

Author(s):

Monica Mironescu ◽

Laura Fratila ◽

Alexandru Hupert ◽

Ion Dan Mironescu

Keyword(s):

Water Activity ◽

Mechanical Characteristics ◽

Edible Films ◽

Ash Content ◽

Colour Intensity ◽

Sensorial Analysis ◽

Physical Chemical ◽

Control Film ◽

Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

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