scholarly journals INVESTIGATION OF THE POSSIBILITY OF USING THE LIQUID SURFACE AS AN ELECTRODE FOR COLLECTING PRODUCTS OF CHEMICAL REACTIONS OCCURRING IN THE ELECTROSPRAY TORCH MICRODROPLETS

2020 ◽  
Vol 30 (4) ◽  
pp. 27-31
Author(s):  
D. O. Kuleshov ◽  
◽  
I. A. Gromov ◽  
E. N. Alekseyuk ◽  
A. V. Solov'eva ◽  
...  

The present work is devoted to the study of the possibility of electrospray onto the surface of a liquid in order to accumulate the products of reactions occurring in micro- and nanodroplets of the electrospray torch. The experimental device was made for research purposes. A stable mode of electrospray of a water-ethanol mixture (1:4) onto a liquid electrode (water-ethanol mixture (1:4)), without using sputting gas, was obtained at a spray voltage U of at least 4 kV and a distance between the spray needle and the surface of the liquid R of no more than 15 mm. The spray current increased as the distance between the spray needle and the surface of the liquid electrode decreased and the spray voltage increased. A stable mode of electrospray of the reaction mixture (4 ml of a mixture of acetonitrile and 0.2 % formic acid solution in water (1: 1), 0.5 ml of aniline and 0.5 ml of acetone) onto the surface of the liquid electrode (mixture of 6 ml of acetonitrile and 6 ml of 0.2 % formic acid solution in water or a mixture of 6 ml of acetonitrile and 6 ml of water) with the use of the sputting gas was obtained with the following values of the parameters of the experimental device: the flow rate of the spray solution Qp = = 100 μL / min, the spray voltage U = 3.2 kV, the distance between the surface of the liquid electrode and the spray needle R = 35 mm. The maximum flow rate of the sputting gas was 2 L/min. Unreacted substances and the chemical reactions products of the components of the sprayed reaction mixture accumulated in the liquid electrode when the given values of the parameters of the device were used. This was confirmed by spectrophotometric measurements.

ChemInform ◽  
2005 ◽  
Vol 36 (15) ◽  
Author(s):  
Shinya Nomoto ◽  
Daisuke Yoshimura ◽  
Masayosi Hagiwara ◽  
Masaki Kozono ◽  
Masanori Terasaki ◽  
...  

2008 ◽  
Vol 47 (24) ◽  
pp. 9834-9841 ◽  
Author(s):  
Henrik Grénman ◽  
Fernando Ramirez ◽  
Kari Eränen ◽  
Johan Wärnå ◽  
Tapio Salmi ◽  
...  

Polymer ◽  
2005 ◽  
Vol 46 (14) ◽  
pp. 5094-5102 ◽  
Author(s):  
Chang Seok Ki ◽  
Doo Hyun Baek ◽  
Kyung Don Gang ◽  
Ki Hoon Lee ◽  
In Chul Um ◽  
...  

2018 ◽  
Vol 1 (2) ◽  
pp. 14-20
Author(s):  
Mustika Furi ◽  
Siti Morin Sinaga ◽  
Effendy De Lux Putra

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on  antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µm) at 35 oC, with the mobile phases,  0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of  0.5 ml/minute. The result exhibited that the chicken meat that were collected from five  markets  in Medan apparently contained antibiotic residues  tetracycline . The level of  tetracyclin residue in chicken meat was  0.1157-1.4436 µg/g, which exceed the maximum level  for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g.   Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat


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