scholarly journals PECULIARITIES OF SYNTHESIS AND ANTIMICROBIAL PROPERTIES OF GUANIDINE-CONTAINING CAR-BOXYMETHYLCELLULOSE DERIVATIVES

2021 ◽  
pp. 73-82
Author(s):  
Oliy Ravshanovich Akhmedov ◽  
Shavkat Abduganievich Shomurotov ◽  
Abbaskhan Sabirkhanovich Turaev
Keyword(s):  
Ph Value ◽  
Antimicrobial Properties ◽  
Water Soluble ◽  
Biologically Active ◽  
Molar Ratio ◽  
Cellulose Ester ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Aldehyde Groups ◽  
Physical And Chemical

The article presents data on the synthesis and antimicrobial properties of guanidine-containing carboxymethylcellulose derivatives with different physical and chemical characteristics. The regularities of the reaction of nucleophilic substitution of aldehyde groups of modified Na-carboxymethylcellulose (Na-CMC) by guanidine under different conditions are studied. Based on the results obtained, it was found that the limit replacement of reactive electrophilic groups with nucleophilic reagent depends on the pH value of the medium, molar ratio of guanidine and the degree of oxidation of cellulose ester. By varying the reaction conditions and the number of aldehyde groups in the oxidized Na-CMC composition, the azometin derivatives differing in the content of nitrogen-containing fragments in the polymer chain were obtained. Chemical restoration of labile azomethine bonds was performed and water-soluble derivatives containing strong amino-bound guanidine groups were synthesized. The study shows and substantiates the influence of structural indices (degree of substitution, quantitative guanidine content, pKα values and nature of counterion) of macromolecular systems on antibacterial and antifungal properties. The developed approach of synthesis opens prospects for creation of antimicrobial derivatives with regulated physical and chemical characteristics and set biologically active properties.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

scholarly journals Experimental Interpretation of Physical and Chemical Characteristics of Soil Material upon the Radon and Thoron Exhalation Rate

2007 ◽  
Vol 42 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Masahiro HOSODA ◽  
Yusuke YAMAMOTO ◽  
Kazumasa HARADA ◽  
Toshinari KORI ◽  
Masahiro FUKUSHI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Exhalation Rate ◽  
Soil Material ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical
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