scholarly journals Milk Cholesterol Reduction at Pilot Station Level Using Beta-Cyclodextrin

Author(s):  
Anca DUMUŢA ◽  
Cristina MIHALI ◽  
Zoiţa BERINDE ◽  
Zorica VOŞGAN ◽  
Lucia MIHALESCU ◽  
...  

The objective of this study was to investigate the possibility of cholesterol elimination from milk using beta-cyclodextrin at pilot station scale, because there is very little information considering this level of milk processing. β-cyclodextrin is a nontoxic, edible and chemically stable compound with affinity for nonpolar molecules like cholesterol, giving the opportunity for obtaining food products that can prevent the appearance of cardiovascular diseases. By applying of this procedure, the cholesterol reduction percentage was calculated as approximately 84 %, similar to the values reported by the specialty literature. Except fat and freezing point values, the other parameters values increased with an approximate percentage of 8, indicating a concentration phenomenon due to milk pasteurization. Fat concentration value decreased with 5.9 %, due to the cholesterol inclusion in the beta-cyclodextrin molecule and its elimination at the bottom of the centrifugal separator. However the variation of the parameters is insignificant, so this process could be considered efficient to be applied at a pilot station level.

1859 ◽  
Vol 9 ◽  
pp. 209-213

In my last letter to you I pointed out that my brother’s theory of the effect of pressure in lowering the freezing-point of water, affords a perfect explanation of various remarkable phenomena involving the internal melting of ice, described by Professor Tyndall in the Number of the ‘Proceedings’ which has just been published. I wish now to show that the stratification of vesicular ice by pressure observed on a large scale in glaciers, and the lamination of clear ice described by Dr. Tyndall as produced in hand specimens by a Brahmah’s press, are also demonstrable as conclusions from the same theory. Conceive a continuous mass of ice, with vesicles containing either air or water distributed through it ; and let this mass be pressed together by opposing forces on two opposite sides of it. The vesi­cles will gradually become arranged in strata perpendicular to the lines of pressure, because of the melting of ice in the localities of greatest pressure and the regelation of the water in the localities of least pressure, in the neighbourhood of groups of these cavities . For, any two vesicles nearly in the direction of the condensation will afford to the ice between them a relief from pressure, and will occa­sion an aggravated pressure in the ice round each of them in the places farthest out from the line joining their centres; while the pressure in the ice on the far sides of the two vesicles will be some­ what diminished from what it would be were their cavities filled up with the' solid, although not nearly as much diminished as it is in the ice between the two. Hence, as demonstrated by my brother’s theory and my own experiment, the melting temperature of the ice round each vesicle will be highest on its side nearest to the other vesicle, and lowest in the localities on the whole farthest from the line joining the centres. Therefore, ice will melt from these last-mentioned localities, and, if each vesicle have water in it, the partition between the two will thicken by freezing on each side of it. Any two vesicles, on the other hand, which are nearly in a line per­pendicular to the direction of pressure will agree in leaving an aggra­vated pressure to be borne by the solid between them, and will each direct away some of the pressure from the portions of the solid next itself on the two sides farthest from the plane through the centres, perpendicular to the line of pressure. This will give rise to an in­ crease of pressure on the whole in the solid all round the two cavi­ties, and nearly in the plane perpendicular to the pressure, although nowhere else so much as in the part between them. Hence these two vesicles will gradually extend towards one another by the melting of the intervening ice, and each will become flattened in towards the plane through the centres perpendicular to the direction of press­ure, by the freezing of water on the parts of the bounding surface farthest from this plane. It may be similarly shown that two vesi­cles in a line oblique to that of condensation will give rise to such variations of pressure in the solid in their neighbourhood, as to make them, by melting and freezing, to extend, each obliquely towards the other and from the parts of its boundary most remote from a plane midway between them, perpendicular to the direction of pressure.


Author(s):  
Christopher O. Oriakhi

Colligative properties of solutions are those that depend only on the number of solute particles (molecules or ions) in the solution rather than on their chemical or physical properties. The colligative properties that can be measured experimentally include: • Vapor pressure depression • Boiling point elevation • Freezing point depression • Osmotic pressure Noncolligative properties, on the other hand, depend on the identity of the dissolved species and the solvent. Examples include solubility, surface tension, and viscosity. The addition of a solute to a solvent typically causes the vapor pressure of the solvent (above the resulting solution) to be lower than the vapor pressure above the pure solvent. As the concentration of the solute in the solution changes, so does the vapor pressure of the solvent above a solution. The vapor pressure of a solution of a nonvolatile solute is always lower than that of the pure solvent. For example, an aqueous solution of NaCl has a lower vapor pressure than pure water at the same temperature. The addition of solute to a pure solvent depresses the vapor pressure of the solvent. This observation, first made by Raoult, is now commonly known as Raoult’s law. The law states that the lowering of vapor pressure of a solution containing non-volatile solute is proportional to the mole fraction of the solute.


The existence of a relation between the depression of the freezing point, produced by dissolving an acid or a salt in water, and the electrolytic conductivity of the solution thus obtained was pointed out by Arrhenius in 1887, and has been the subject of much experiment and discussion since that date. As is well known, the facts of electrolysis indicate that an electric current, when passing through a solution, is associated with a passage in opposite directions of the constituents of the salt. Faraday called these mobile parts ions. The number of the ions depends on the chemical nature of the salt, and is usually indicated by its formula. Thus for one molecule of potassium chloride we have two ions, the potassium travelling in one direction and the chlorine in the other. For barium chloride or sulphuric acid we have three ions, and, since the electric charge of an ion is proportional to its valency, the electrically equivalent weights of these substances are represented by ½BaCl 2 and ½H 2 So 4 , respectively.


1952 ◽  
Vol 166 (1) ◽  
pp. 350-360
Author(s):  
N. Brearley

Jacketing by a transfer medium of the condensing vapour kind is a suitable method for heating many process units to temperatures of about 300 deg. C. (572 deg. F.) when fine control is necessary. The mixture of diphenyl and diphenyl oxide known as Dowtherm “A” has a good relation between vapour pressure and temperature for such a purpose. In the paper the other relevant properties are discussed. The principle of operation of a circulating system and the design of an installation of vaporizing and auxiliary equipment having a rated output of 11,000,000 B.Th.U. per hr. are described with reference to the special problems presented by Dowtherm owing to its inflammability, high freezing point, searching nature, scouring properties, and possibility of degradation. Preliminary work on two possible alternative materials with lower freezing points and less propensity to leakage is briefly mentioned.


Part III. The author inquires, in this part of his paper, into the motion of those comparatively small isolated glacial masses, reposing in the cavities of high mountains or on cols , and called by De Saussure glaciers of the second order . A glacier of this description in the neighbourhood of the Hospice du Simplon, lodged in a niche on the northern face of the Schœnhorn, immediately behind the Hospice, and at an elevation of about 8000 feet above the sea, was selected for observation. The average velocity of its descent was found to be about one inch and a half in twenty-four hours : those parts in which the slope was 20° moving with a velocity about one-third greater than those in which the slope was 10°. The author next enters into general views on the annual motion of glaciers, and on the influence of seasons ; and gives tabular details of the observations made with reference to these questions at two stations ; the one on the Glacier des Bossons, and the other at the Glacier des Bois, which is the outlet of the Mer de Glace towards the valley of Chamouni. In both these glaciers, the motion in summer exceeds that in winter in a greater proportion as the station is lower, and consequently exposed to more violent alternations of heat and cold. He also found that the variations of velocity due to season are greatest where the variations in the temperature of the air are greatest, as in the lower valleys ; excepting that variations of temperature below the freezing-point produce scarcely any appreciable change in the rate of motion of the ice. He concludes with some general illustrations of the plastic or viscous theory of glacier motion. A glacier, he contends, is not a mass of fragments or parallelopipedons ; neither is it a rigidly solid body ; and although it may be extensively intersected by crevices, these “ crevasses” are com­paratively superficial, and do not disturb the general continuity of the mass in which they occur. The water contained in these crevices is only the principal vehicle of the force which acts upon it : and the irresistible energy with which the whole icy mass descends from hour to hour with a slow but continuous motion bespeaks of itself the operation of a fluid pressure acting on a ductile or plastic material.


Author(s):  
Sławomir A. Bojarowski ◽  
Prashant Kumar ◽  
Paulina M. Dominiak

The strength of the University at Buffalo DataBank (UBDB) inEesestimation is mainly due to charge overlap effects because the UBDB offers continuous representation of charge density which allows for a direct account of charge penetration in the derivation of electrostatic energies. In the UBDB model, these effects begin to play an important role at distances below twice the equilibrium distance and significantly increase as distances decrease. At equilibrium distances they are responsible for 30–50% ofEesfor polar molecules and around 90% ofEesfor nonpolar molecules. When the energy estimation from the UBDB is reduced to point multipoles, the results are comparable to point charges fitted to electrostatic potentials. On the other hand, particular components of energy from point multipole moments from the UBDB model are sensitive to the type of interaction and might be helpful in the characterization of interactions.


2018 ◽  
Vol 28 (4) ◽  
pp. 1305-1309
Author(s):  
Emine Uka ◽  
Nexhdet Shala ◽  
Arsim Elshani

Since milk is one of the most consumable products of human consumption and in Kosovo, it is one of the most prosperous agriculture branches and the continued support to farmers from the Ministry of Agriculture, European Commission and USID, through which we will offer knowledge about the quality of this milk. Quality milk production is the ultimate goal and goal of any milk producer and processor. On the other hand, the low quality of milk has a negative impact on all segments of the dairy industry, especially in the fresh milk processing segment.Our work provides testing of raw milk samples taken by farmers who send milk to milk collection points and dairies in order to determine the quality of your milk. As a monitoring point we have received the Vita dairy and Aldi dairy in the period January 2017 - October 2018, and we have presented a comparison of their results.


1965 ◽  
Vol 65 (2) ◽  
pp. 201-205 ◽  
Author(s):  
J. Bingham ◽  
G. Jenkins

1. Data are presented to show that, in the United Kingdom, soil temperatures do not fall more than a few degrees below freezing point even during prolonged spells of abnormally cold weather.2. Two methods of assessing cold resistance in cereals are described in which the natural gradient between air and soil temperature is maintained. These involve the use of seed boxes 6 in. deep in one case and a portable field freezing cabinet in the other.


During: the lunar night, the temperature of the regolith upper layer is lower than the radon freezing point. Thus random atoms coming from the interior can be trapped at the surface of the cold lunar fires. The 222Rn daughter products, 210Pb and 210Po, are em- bedded in a very thin layer at the surface of the grains. It is therefore possible, by spectrometry, to distinguish between the continuum due to uranium, thorium (and decay products) homogeneously distributed and the narrow peak at 5.3 MeV, due to an excess of 210Po. We have determined a mean dav-and-night concentration of about 3.5 x 10 3 atoms of intergranular 222Rn per gram of superficial fines, corresponding to a continuous flow of 3 atoms min-1 cm2 of soil. To account for such a flow of radon atoms moving in a random way from a 6 m source depth, the pore size of the regolith should be 60 pm. On the other hand, the involved changes in the isotopic composition of the radiogenic lead remain less than 1 %.


2008 ◽  
Vol 32 (2) ◽  
pp. 100-107
Author(s):  
Raghad A. Abd Al-Jaleel

The main objective of this study was to isolate, identify andenumerate the E.coli O157:H7 bacteria and coliform bacteria fromlocally manufactured soft cheese.A total of 50samples of local soft cheese were collected and examinedfrom local markets of (5) different areas of Baghdad city which was { Aldora,Al-Amria,Al-Kadmia,Al-Karada,Al-Kazalia} 10 samples for eacharea.The results showed that the highest average counts of E.coli O157:H7and coliform bacteria was in Al-Dora 73.63 × 105and 956 × 105cfu/mlwhile the lowest average counts in Al-Kazalia 3.12× 105and 43.7×105cfu/ml .The result of the statistical analysis showed that there were a significantdifferences (p<0.05) between E.coli O157:H7 and coliform bacteriabetween Al-Dora and the other areas in this study which was {Al-Kadmmea,Al-Karada,Al-Ammrea,Al-Kazalia} but there were nosignificant differences (p<0.05) between the tow kinds of bacteria ineach area.It was conducted that the higher average of pollution for locally softcheese with E.coli O157:H7 was in Al-Dora , the reason of this higherpollution may be due to un healthy condition during milk collection usedfor milk processing or during the processing itself


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