scholarly journals The Characteristics of Buffalo Hide as Raw Material for Gelatin Production

2017 ◽  
Vol 3 (2) ◽  
Author(s):  
Sri Mulyani ◽  
F.M.C. Sigit Setya Budi ◽  
Yudi Pranoto ◽  
Umar Santoso
Keyword(s):  
Chemical Properties ◽  
Gel Strength ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
Hydroxyproline Content ◽  
Collagen Density ◽  
Physical And Chemical ◽  
Better Than ◽  
And Chemical Properties

This study was aimed to observe the physical and chemical properties of buffalo hide as raw material for gelatin production by pretreatment using alkali-acid. Buffalo hide was observed on three sections, i.e. back (butt/croupon), abdomen (belly) and shoulder. The physical properties of the hide were analysed through the measurement of hide thickness, whereas the chemical properties were analysed by determining the proximate and amino acid composition. The qualities of gelatin (gel strength, viscosity and pH) were compared to standard commercial gelatin and Gelatin Manufactures Institute of America (GMIA). Gelatin extraction was done using a combination pretreatment alkali (0.5M NaOH) and acid (0,9M HCl). The results showed that butt section had collagen density was best compared to shoulder and belly. The thickness of butt (10.219 ± 0.318 mm) smaller than the shoulder (11.365 ± 0.389 mm), but thicker than the belly. The protein and hydroxyproline content on the butt was the highest, resulting the value 27.517 ± 0.049% and 97.330 ± 0.331 ppm, respectively. Extraction using 0.9 M hydrochloric acid produced yield 29.17 ± 2.12%. The gel strength 242.35 ± 12.90 g Bloom, viscosity 16.37 ± 1.5 cp and pH 5.15 ± 0.05. The gelatin quality meets the standards of quality of GMIA (2012) even better than commercial gelatin.

A COMPARISON OF VARIOUS MEANS OF MEASURING THE DEGREE OF DECOMPOSITION OF VIRGIN PEAT MATERIALS IN THE CONTEXT OF THEIR RELATIVE BIODEGRADABILITY

1979 ◽  
Vol 59 (4) ◽  
pp. 397-400 ◽  
Author(s):  
M. P. LÉVESQUE ◽  
S. P. MATHUR
Keyword(s):  
Chemical Properties ◽  
Fiber Content ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
Better Than ◽  
And Chemical Properties

Eleven physical and chemical properties of 26 peat materials from a total of five virgin profiles were determined and statistically analyzed for correlations among attributes that relate to the degree of decomposition, and with the rates at which the materials biodegraded. Estimation of fiber content made routinely by pedologists in the field correlated with relative, biodegradability better than any other criterion of decomposition and humification.

scholarly journals Characterization of gelatins from Nile tilapia skins preserved by freezing and salting

2019 ◽  
Vol 40 (6) ◽  
pp. 2581
Author(s):  
Adriana Cristina Bordignon ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Edson Minoru Yajima ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nile Tilapia ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Monounsaturated Fatty Acids ◽  
Gel Strength ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

After Nile tilapia skin was preserved using the methods of freezing and dry salting, characteristics of skin gelatin were evaluated with regard to yield, rheological features and physical and chemical properties. Preservation was performed after filleting, at which time skins were either frozen (-18°C) for 7 days or salted (25°C) for 7 days. Although no differences (p > 0.05) were observed with respect to humidity, protein, lipid, ash and calcium levels, gelatin from salted skins had a higher concentration of iron relative to frozen skins. Further, twenty-three fatty acids were detected in salted skins compared with merely three found in skin derived gelatin. Of amino acids found, glycine, alanine, proline and arginine were the most abundant. Hydroxyproline abundance in salted and frozen skin gelatin were 8.76% and 8.71%, respectively. In addition, salted skin gelatins had a greater accumulation of saturated fatty acids and lower rates of monounsaturated fatty acids. Salted skin gelatin had the highest yield (18g × 100g-1), gel strength (200 g) and viscosity (19.02mPas) when compared to the yield (17g × 100g-1), gel strength (12.7g) and viscosity (9.16 mPas) of frozen skins. Results show that gelatin from dry salted skin had the best yield and also had relatively better rheological properties, more iron, and better coloration relative to gelatin obtained from frozen skins of Nile tilapia.

Sugarcane Biochar for Agricultural Use Produced in Different Conditions of Pyrolysis

2019 ◽  
pp. 1-8
Author(s):  
Juliany Barbosa de Pinho ◽  
Aloisio Bianchini ◽  
Pedro Silvério Xavier Pereira ◽  
Letycia Cunha Nunes ◽  
Rodrigo Fernandes Daros ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Exchange Capacity ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
Oxidizing Atmosphere ◽  
Different Temperatures ◽  
Agricultural Use ◽  
Physical And Chemical ◽  
And Chemical Properties

From the pyrolysis process, biochar is a carbon rich and recalcitrant organic material with potential for long term carbon sequestration because of its aromatic structure. However, the physical and chemical properties of the biochar vary due to the diversity of raw material and the conditions of production. The present study aimed to evaluate the biochar from the sugarcane bagasse at different temperatures and under two conditions of pyrolysis. The biochar was produced at two final temperatures 200°C (1 hour); 250°C (1h) and 250°C (2h), with pyrolysis of an oxidizing and non-oxidizing atmosphere for both. PH, cation exchange capacity (CTC), carbon content (C), Nitrogen (N), hydrogen (H), H:C, C:N and ash ratios were evaluated. The contents of C, H, N and the atomic ratios H:C and C:N were higher in Biochar produced in a non-oxidizing atmosphere (BNO). However, the content of ash, pH and CTC were higher in Biochar produced in oxidizing atmospheres (BO). One can conclude the direct influence of the pyrolysis condition.

scholarly journals Effect of Bentonite on the Pelleting Properties of Iron Concentrate

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Hao Liu ◽  
Bing Xie ◽  
Yue-lin Qin
Keyword(s):  
Water Absorption ◽  
Chemical Properties ◽  
Poor Quality ◽  
Physical And Chemical Properties ◽  
Iron Concentrate ◽  
Green Ball ◽  
Shock Temperature ◽  
Physical And Chemical ◽  
And Chemical Properties

The physical and chemical properties such as particle size, montmorillonite content, swelling degree, water absorption, and blue absorption of A, B, and C bentonites were studied under laboratory conditions. The effects of adding different quality and different proportion of bentonite on falling strength, compression strength, and shock temperature of green pellet were investigated. The experimental results show that the montmorillonite content, water absorption, and methylene blue absorption of bentonite-B are the highest. And the quality of bentonite-B is the best, followed by bentonite-C and bentonite-A poor quality. When the amount of bentonite-B reduced from 1.5% to 1.0%, the strength of green pellets and the shock temperature both decrease. As the same proportion of A, B, and C bentonites, the green-ball strength and shock temperature are as follows: bentonite-A > bentonite-B > bentonite-C.

scholarly journals Technological Parameters of the Process of Producing Metallized Iron Concentrates from Poor Raw Material

2019 ◽  
Vol 8 (11) ◽  
pp. 600-603 ◽  
Keyword(s):  
Chemical Properties ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
Technological Parameters ◽  
Metallurgical Processing ◽  
Physical And Chemical ◽  
And Chemical Properties

In article the possibility of receiving the metallized concentrates from ferriferous ores with the low content of iron, for the purpose of preparation them to metallurgical processing is considered. It is shown that the following factors have significant effect on effectiveness of process of receiving the metallized concentrates: composition of ore, physical and chemical properties of ore, possibility of receiving pellets, type and consumption of reducer, etc.

scholarly journals The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

2019 ◽  
Vol 3 (1) ◽  
pp. 78
Author(s):  
Muhammad Irvan
Keyword(s):  
Protein Content ◽  
Chemical Properties ◽  
Gel Strength ◽  
Chemical Characteristics ◽  
Fish Scale ◽  
Physical And Chemical Properties ◽  
Physical And Chemical Characteristics ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p <0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

scholarly journals Studi kesesuaian kualitas perairan tambak ikan bandeng (Chanos chanos) di Kawasan Ekowisata Mangrove Sungai Tatah

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Doni Irawan ◽  
Leni Handayani
Keyword(s):  
Data Analysis ◽  
Research Methods ◽  
Water Samples ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Chanos Chanos ◽  
Minimum Requirements ◽  
Physical And Chemical ◽  
And Chemical Properties

The research objective was to determine the quality of the milkfish pond waters (Chanos chanos) in the Tatah River Mangrove Ecotourism Area. This research was conducted from March to May 2020. Purposive sampling was one of the research methods used to collect data. Water samples were taken once a week (in the morning, afternoon and evening) from six sampling stations. The parameters observed included the physical and chemical properties of the waters. The data analysis used was scoring. The results of the research on the level of quality suitability of pond waters in the Tatah River Mangrove Ecotourism Area indicated that station 2, and 4 were very suitable level of conformity (S1) meaning that it is potential station while station 1, 3, 5 and 6 were quite appropriate (S2) which means that the areas meet the minimum requirements for use in milkfish (C. chanos) cultivation

scholarly journals Effect of Li, Na and K Modification of Alumina on its Physical and Chemical Properties and Water Adsorption Ability

Materials ◽  
2019 ◽  
Vol 12 (24) ◽  
pp. 4212 ◽  
Author(s):  
Sergey Reshetnikov ◽  
Irina Kurzina ◽  
Alesia Livanova ◽  
Eugene Meshcheryakov ◽  
Lyubov Isupova
Keyword(s):  
Low Temperature ◽  
Water Adsorption ◽  
Chemical Properties ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
High Adsorption ◽  
Initial Sample ◽  
Adsorption Ability ◽  
Physical And Chemical ◽  
And Chemical Properties

The effect of alkali metal (Li, Na, K) incorporation on the morphology and water vapor uptake properties of mesoporous Al2O3 has been studied. The modification of the raw material, pseudoboehmite, represented a mixture of low-temperature phases (γ + η + χ)-Al2O3, and has been done at low-temperature that does not change the phase ratio. A decrease in specific surface values and an average pores size increase were observed as a result of the introduction of metal cations by impregnation and subsequent thermal treatment. The influence of the content of the modifying metal on the adsorption ability of the obtained samples in relation to water vapours has been studied. It has been established that alkaline modification Al2O3 with the lithium cations did not result in adsorption ability improvement, whereas samples that were modified with sodium or potassium in the amount of 1.2 weight % and 2.6 weight %, respectively, possess a higher equilibrium capacity (by ~40%), as compared to that of the initial sample (Al2O3), and a sufficiently high adsorption rate.

The comparison of rapeseeds’ oils from hybrid and open-pollinated varieties by their heating values in the aspect of Diesel utilization

2010 ◽  
Vol 1 (1) ◽  
pp. 157-161
Author(s):  
E. Sarkozi ◽  
L. Janosi
Keyword(s):  
Energy Content ◽  
Methyl Esters ◽  
Research Work ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Heating Value ◽  
Biofuel Feedstock ◽  
Physical And Chemical ◽  
And Chemical Properties

The rape is one of the suitable plant species for biofuel feedstock in Hungary. Currently there are over 100 admitted rape sorts recorded in Hungary and their oils’ application as biodiesel proposes new aspects of evaluation. From references it is noticeable that there are differences in the physical and chemical properties of the various rape sorts’ oils and rapeseed-methyl-esters. Our aim is to analyze the differences in the quality of the various rape sorts’ oils and to determine the most appropriate rape sort in the viewpoint of technical utilization. In the course of present research work we have measured the heating values of 21 various rapesorts’ oils -12 from open-pollinated varieties and 9 from hybrids- and examined the differences between them. The outcome values dispersed in the range of the heating values found in the references, but the differences between them are less then the predicted, the variance and the coefficient of variation are reasonably slight, so the examined rape sorts’ oils are similar in the viewpoint of the heating value. Furthermore, the energy content of the rapeseed oils is independent of the type (hybrid or open-pollinated variety) of the plant.

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