scholarly journals Sensory profiles of sweeteners in aqueous solutions

2011 ◽  
Vol 24 (No. 6) ◽  
pp. 283-287 ◽  
Author(s):  
A. Šedivá ◽  
Z. Panovská ◽  
J. Pokorný
Keyword(s):  
Aqueous Solutions ◽  
Bitter Taste ◽  
Sucrose Solution ◽  
Tap Water ◽  
Relative Accuracy ◽  
Distilled Water ◽  
Iso Standards ◽  
Metallic Taste ◽  
Different Types ◽  
Sensory Profiles

Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) under the conditions of the respective ISO standards. The intensities of off-flavours, especially bitter and metallic tastes, were higher in the solutions of synthetic sweeteners than in that of sucrose. The aspartame solution was the sample closest to the sucrose solution, and the intensity of off-flavours was significantly higher in acesulfame solution. Ratings of the bitter taste were related to those of the metallic taste, the relation being semilogarithmic. The performancies of different assessors were nearly the same in all ratings, and the absolute values of the ratings of sweetness and different off-flavours had the same repeatabilities. The relative accuracy was, naturally, much higher in off-flavours than in the case of sweetness.  

Effects of Different Concentrations of Sucrose on Vase Life of Rose (Rosa sps.cv. Dutch Hybrid)

2018 ◽  
Vol 35 (1) ◽  
pp. 183-190
Author(s):  
G. Chaudhary ◽  
A. Khanal
Keyword(s):  
Water Uptake ◽  
Sucrose Solution ◽  
Tap Water ◽  
Energy Requirement ◽  
Vase Life ◽  
Distilled Water ◽  
Flower Bud ◽  
Flower Diameter ◽  
Flower Quality ◽  
Main Food Source

Keeping quality is an important parameter for evaluation of rose cut flower quality, both in export and domestic markets as fresh cut rose flowers are highly perishable due to limited water uptake and low available energy. Carbohydrate is the main food source to maintain the energy requirement for flowers .An experiment was conducted at Horticulture Laboratory of Institute of Agriculture and Animal Science, Lamjung, Nepal on January 2017 in order to find out best concentration of sucrose that enhances and prolongs the better flower quality and longevity. Experiment was laid out with 10 treatments viz. tap water, tap water + 2% sucrose, tap water + 4% sucrose, tap water + 6% sucrose, tap water + 8% sucrose, distilled water, distilled water + 2% sucrose, distilled water + 4% sucrose, distilled water + 6% sucrose and distilled water + 8% sucrose under completely randomized design with three replications. Rose sticks were harvested at flower bud stage and two sticks were kept in each vase solution. Effect of different concentrations of sucrose solution on water uptake, weight gain or loss, neck bending, flower diameter, days to full bloom and vase life was affected significantly. The rose flower held in distilled water + 6% Sucrose was recorded to have higher value (7.77cm) for flower diameter at 10 days followed by Tap water + 6% Sucrose with value 7.62cm. Similarly, lower flower diameter (2.29cm) was observed in Tap water at Day16 followed by Distilled water with value 3.21cm. Similar pattern was observed in all other parameters having highest vase life (19.5 days) in Distilled water + 6% Sucrose and lowest (15.17 days) in tap water only. Among different concentrations of sucrose solution, distilled water + 6% sucrose was found highly effective for longevity of cultivar.

scholarly journals ANALYSIS OF THE EFFICIENCY OF USING THE CULINARY PROCESSING OF MUSHROOMS IN ORDER TO REDUCE THE CONCENTRATION OF HEAVY METALS IN THEM

2020 ◽  
pp. 209-222
Author(s):  
Oksana Vradiy
Keyword(s):  
Heavy Metals ◽  
Tap Water ◽  
Absorption Spectrometry ◽  
Forest Steppe ◽  
Distilled Water ◽  
Lead And Cadmium ◽  
Different Types ◽  
The Village ◽  
The Town ◽  
Copper Lead

The samples of mushrooms were collected in the forestry of the village Tyvriv and the town of Kalynivka, Vinnytsia and Kalynivka districts, in the conditions of Right-Bank Forest-Steppe of Ukraine. The studies of heavy metals concentration were performed in the scientific agrochemical laboratory of the Department of Ecology and Environmental Protection, the Faculty of Agronomy and Forestry at Vinnytsia National Agrarian University. The concentrations of Cu, Zn, Pb and Cd of the studied mushrooms were determined by the method of atomic absorption spectrometry after the dry mineralization. The research of the effect of culinary processing on the concentration of heavy metals in mushrooms were conducted according to the following scheme: 1. The control: mushrooms, cleaned and washed with tap water; 2. Option 1: mushrooms soaked in tap water for 3 hours and boiled in it; 3. Option 2: mushrooms soaked in the water without mineral residue for 3 hours and boiled in it; 4. Option 3: mushrooms soaked in distilled water for 3 hours and boiled in it. Summarizing the obtained results, it should be noted that the most effective way to reduce the concentration of lead and cadmium in mushrooms was the option of soaking and boiling mushrooms in the water without mineral residue. The most effective way to reduce the concentration of zinc and copper was Option 3, where distilled water was used. The influence of soaking and boiling mushrooms in different types of water is investigated. When soaking and boiling mushrooms in tap water for 3 hours, the concentration of zinc in them was found to decrease from 1.01 to 1.04 times, the concentration of copper – from 1.0 to 1.2 times, the concentration of lead – from 1.09 to 1.16 times and the concentration of cadmium – from 1.08 to 1.2 times. When soaking and boiling mushrooms in the water without mineral residue, the concentration of zinc decreased from 1.01 to 1.04 times, the concentration of copper – from 1.16 to 1.25 times, the concentration of lead – from 1.8 to 2.0 times and the concentration of cadmium – from 1.75 to 2.0 times. When soaking mushrooms and boiling them in distilled water, the concentration of zinc decreased from 1.13 to 1.18 times, the concentration of copper – from 1.2 to 1.29 times, the concentration of lead – from 1.22 to 1.28 times and the concentration of cadmium – from 1.08 to 1.2 times. Key words: mushrooms, concentration, zinc, copper, lead, cadmium, distilled water, water without mineral residue, tap water, boiling of mushrooms.

THE VIABILITY OF THE BACTERIUM PSEUDOMONAS FLUORESCENS IN AQUEOUS SOLUTIONS OF FORMALDEHYDE

1932 ◽  
Vol 7 (1) ◽  
pp. 139-146
Author(s):  
ROBERT H. BEDFORD
Keyword(s):  
Aqueous Solutions ◽  
Pseudomonas Fluorescens ◽  
Tap Water ◽  
Lethal Effect ◽  
Distilled Water ◽  
Water Suspension ◽  
Total Solids ◽  
Bilge Water

It was found that a 1% solution by volume killed 2000 million bacteria in a distilled water suspension at 25° in 10 minutes, but when the suspension was made with tap water containing 3 mg. of total solids the time was increased to 15 minutes, and only 425 millions were killed in 20 minutes when the suspension was made with bilge water containing 0.86% organic matter.When the temperature was lowered the lethal effect was reduced so that a 2.5% solution which killed 2000 millions in 15 minutes at 25° only killed 125 millions at 4°.Ice was sterilized under commercial conditions with 5 parts of formaldehyde to 100,000 parts of water.

scholarly journals Zeta-potential and flotability of the scheelite mineral in different type of waters, Part 1: Zeta-potential

2009 ◽  
Vol 63 (5) ◽  
pp. 369-376
Author(s):  
Dragan Milanovic ◽  
Zoran Markovic
Keyword(s):  
Zeta Potential ◽  
Tap Water ◽  
Spring Water ◽  
Rain Water ◽  
Proper Choice ◽  
Distilled Water ◽  
Ph Values ◽  
Different Types

The aim of this work is the investigation of zeta-potential of the mineral scheelite from mine 'Rudnik', located in central Serbia. Electrophoresis measurements using zeta-meter were carried out on four different types of water, namely: tap water, distilled water, rain water and spring water. All types of water had different hardness and conductivity as well as natural pH values. It was found that the zeta-potential of mineral scheelite depends on the hardness and electro-conductivity of the chosen type of water as well as on Ca2+ content. The results obtained reveal the importance of proper choice of water as well as the type of reagents for flotation processes.

scholarly journals Microhardness of the enamel exposed to whitening dentifrices.

2017 ◽  
Vol 24 (2) ◽  
pp. 90
Author(s):  
Alex Mendez De Arruda ◽  
André Luiz Fraga Briso ◽  
Osmir Batista De Oliveira Júnior ◽  
Paulo Henrique Dos Santos ◽  
Simone Cristina Tosti
Keyword(s):  
Hydrogen Peroxide ◽  
Static Load ◽  
Tap Water ◽  
Artificial Saliva ◽  
Distilled Water ◽  
Carbamide Peroxide ◽  
Different Types ◽  
Bovine Enamel ◽  
Weight Proportion

Introduction: The purpose of this study is to verify the effect of three different types of dentifrices on the superficial microhardness of bovine enamel. Methods: Forty-eight 4x4mm dental fragments were polished and randomly divided into 4 groups: GI, conventional silica-based dentifrice; GII, hydrogen peroxide-based dentifrice; GIII, carbamide peroxide-based dentifrice; and GIV, immersion in artificial saliva. After polished, the specimens received five indentations of 25g static load, for 5 seconds. Subsequently, specimens from groups GI, GII and GIII were immersed in solution containing dentifrice and distilled water, in weight proportion of 1:2, for 15 minutes daily. After this period, fragments were rinsed in tap water and stored in artificial saliva at 37oC. This procedure was repeated for 21 days and then a new analysis of the microhardness was performed. Results and conclusion: The results were submitted to ANOVA and Fisher’s test at 5%. It was concluded that all samples treated with dentifrices showed hardness decrease, being most pronounced in dentifrices containing peroxide.

scholarly journals Zeta-potential and flotability of the scheelite mineral in different type of waters, Part 2: Flotability

2009 ◽  
Vol 63 (5) ◽  
pp. 377-385
Author(s):  
Dragan Milanovic ◽  
Zoran Markovic
Keyword(s):  
Tap Water ◽  
Size Fraction ◽  
Spring Water ◽  
Distilled Water ◽  
Particle Size Fraction ◽  
Proper Selection ◽  
Ph Values ◽  
Different Types ◽  
Tube Cell ◽  
Selection Of

The aim of this work was to study floatability of the mineral sheelite from mine 'Rudnik', central Serbia. Flotation tests of the mineral in a Hallimond tube cell were carried out in four different types of water, namely: tap water, distilled water, rain water and spring water. All types of water had different hardness and conductivity as well as natural pH values. It was found that the flotability of mineral scheelite depends on the hardness and electro-conductivity of the chosen type of water as well as on Ca2+ content. Also, it was found the floatability of mineral depends on the scheelite particle size fraction used in microflotation experiments. Presented results may be useful for proper selection of type of water, as well of the type of reagents used in flotation processes.

scholarly journals Sensitivity of Assessors to Ferrous Salts

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S333-S336 ◽  
Author(s):  
Z. Panovská ◽  
A. Váchová ◽  
J. Řeřichová
Keyword(s):  
Tap Water ◽  
Ferrous Sulphate ◽  
Distilled Water ◽  
Basic Taste ◽  
Best Estimate ◽  
Metallic Taste ◽  
Threshold Range

Taste is the chemical sensation whose function is not very well known. Recently it was shown that the range of taste is more extensive than the five basic taste sweet, salty, bitter, sour and umami. A metallic taste has been suggested as another basic taste, but its mode of perception is not well understood and has not been really accepted in the taste literature. Ferrous sulphate solutions were presented to the assessors so their sensitivity and best estimate thresholds (BET) were measured. The best estimated threshold range was 0.00049–0.00669 g/l for demineralised water, 0.00079–0.00669 g/l for distilled water and 0.00108–0.00669 g/l for tap water.

Penetration Dynamics of Solid Particles into Liquids High-Speed Experimental Results and Modelling

2005 ◽  
Vol 473-474 ◽  
pp. 429-434 ◽  
Author(s):  
Olga Verezub ◽  
György Kaptay ◽  
Tomiharu Matsushita ◽  
Kusuhiro Mukai
Keyword(s):  
Contact Angle ◽  
Particle Size ◽  
Aqueous Solutions ◽  
Particle Velocity ◽  
Weber Number ◽  
High Speed ◽  
Solid Particles ◽  
Bulk Liquid ◽  
Distilled Water ◽  
Critical Weber Number

Penetration of model solid particles (polymer, teflon, nylon, alumina) into transparent model liquids (distilled water and aqueous solutions of KI) were recorded by a high speed (500 frames per second) camera, while the particles were dropped from different heights vertically on the still surface of the liquids. In all cases a cavity has been found to form behind the solid particle, penetrating into the liquid. For each particle/liquid combination the critical dropping height has been measured, above which the particle was able to penetrate into the bulk liquid. Based on this, the critical impact particle velocity, and also the critical Weber number of penetration have been established. The critical Weber number of penetration was modelled as a function of the contact angle, particle size and the ratio of the density of solid particles to the density of the liquid.

Shear degradation resistance of star poly(ethyleneimine) - polyacrylamides during elongational flow

e-Polymers ◽  
2011 ◽  
Vol 11 (1) ◽  
Author(s):  
Ming Duan ◽  
Shenwen Fang ◽  
Liehui Zhang ◽  
Fuxiao Wang ◽  
Peng Zhang ◽  
...  
Keyword(s):  
Shear Rate ◽  
Aqueous Solutions ◽  
Relative Viscosity ◽  
Reduction Rate ◽  
Elongational Flow ◽  
Exponential Dependence ◽  
Distilled Water ◽  
Shear Stability ◽  
Low Viscosity ◽  
Shear Degradation

AbstractAn experimental study of the flow-induced scission behaviour of four star hydrolyzed polyacrylamides (HPMA) with different arms during planar elongational flow in a cross-slot flow cell is described. The results showed that the shear stability of linear HPAM in distilled water was not essentially different from star HPAM. Polymer scission was not observed in either system in a shear rate range from 20,000 to 100,000s-1, which can be attributed to the strong polyelectrolyte behaviour of HPAM in distilled water. However, at the same shear rate, the star HPAMs exhibited superior shear stability in comparison to the linear HPAMs in aqueous solutions containing NaCl (CNaCl=0.2-1.0%wt) and, in particular, the initial reduction rate of relative viscosity (R) decreased with the degree of branching of the HPAMs. In addition, it was found that the R of five HPAMs in NaCl aqueous solutions exhibited an exponential dependence on shear rate, in which the coefficient C1 can be used to quantitatively evaluate shear stability. In star HPAM NaCl aqueous solutions, the increase of R with shear rate is very likely due to the decrease of the hydrodynamic radius (Rh) of these HPAMs, while the increase of R with NaCl concentrations can be attributed to the relatively low viscosity of these polymers at high NaCl concentrations.

scholarly journals Effect of combination of pectin substances on viscosity of their aqueous solutions

2019 ◽  
Vol 81 (2) ◽  
pp. 133-138
Author(s):  
Z. N. Khatko ◽  
S. A. Titov ◽  
A. A. Ashinova ◽  
E. M. Kolodina
Keyword(s):  
Internal Friction ◽  
Aqueous Solutions ◽  
Dynamic Viscosity ◽  
Food Systems ◽  
Large Molecules ◽  
Related Substances ◽  
Shear Loads ◽  
Different Types ◽  
The Given ◽  
Pectin Substances

Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity. The thixotropic index is calculated. It is established that the internal friction in pectin solutions and their dynamic viscosity depend on the type of pectin substances and their combinations. In pectin solutions, the internal friction is maximum for Apple pectin, and the dynamic viscosity – for a combination of citrus pectins with beet. When combining pectins, both indicators are most important for the combination of citrus with beet. The obtained data on the viscosity, internal friction and thixotropic index of solutions of different types and combinations of pectins make it possible to regulate the rheological properties of food systems with the addition of pectin substances.

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