EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES, FOAMABILITY AND FOAM STABILITYOF CRUDE ACID WHEY CONCENTRATED BY ULTRAFILTRATION

The aim of the study was to compare the physicochemical properties and indices of shelf life stability of dry aged beef with wet aged beef under vacuum. The research material included two skeletal muscles (LL, m. longissimus lumborum, and ST, m. semitendinosus) taken from half carcasses of 8 head (3 bulls and 5 steers) of Whiteback cattle. The following parameters were measured: pH and oxidation-reduction potential (pH-metr Elmetron CP-401, ERH-12-6 i ERPt-13), water activity (HygroLab C1, Rotronic), and colour (according to CIE L*a*b* by Konica-Minolta 600d spectrophotometer). Reference methods were used to determine the content of moisture (PN-ISO 1442:2000), total protein (PN-A-04018:1975/Az3:2002, N × 6.25), and ash (PN-ISO 936:2000). The concentration of K, Na, Mg, Zn and Fe was determined by atomic absorption spectrometry using a Varian AA240FS spectrometer. Statistical analysis of the data was performed using STATISTICA 13 (Dell Inc.). The influence of the ageing type on the physicochemical properties and shelf life indices within muscles was verified by one-way ANOVA. A higher content of total protein and minerals, as well as lower hydration of muscle proteins were stated in dry aged beef. In turn, vacuum packaging had a stabilising effect for the colour of fresh meat (a lower value of ΔE), maintained the initial lightness (L*) and significantly increased chromatic saturation (a higher value of a* and b* coordinates). Application of acid whey (together with sea salt) positively influenced shelf life stability of dry aged beef, due to acidity increasing and lowering of moisture content and water activity. The obtained results indicate that beef from Whiteback cattle can be successfully used both for the production of wet aged beef under vacuum and for manufacturing dry aged raw beef. Each direction of use will be decided by the current market demand and consumer preferences. The present results support the need to continue research in this topic taking into account both other native cattle breeds and alternative methods of packaging.

Download Full-text

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010010679x ◽

1988 ◽

Vol 46 ◽

pp. 946-947

Author(s):

A. Legrouri

Keyword(s):

Aqueous Solution ◽

Thermal Decomposition ◽

Physicochemical Properties ◽

Surface Area ◽

Vanadium Pentoxide ◽

High Purity ◽

Gas Adsorption ◽

Rhodium Catalyst ◽

Optical Methods ◽

Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

Download Full-text

Studies on the Degradation of Human Fibrinogen by Plasmin and Trypsin

Thrombosis and Haemostasis ◽

10.1055/s-0038-1655607 ◽

1966 ◽

Vol 16 (03/04) ◽

pp. 526-540 ◽

Cited By ~ 3

Author(s):

E. A Beck ◽

D. P Jackson

Keyword(s):

Physicochemical Properties ◽

Electrophoretic Mobility ◽

Rapid Loss ◽

Clotting System ◽

Human Fibrinogen ◽

Peptide Bonds ◽

Physico Chemical ◽

Starch Gel ◽

Ph Stat ◽

Rapid Appearance

SummaryThe effects of trypsin and plasmin on the functional and physicochemical properties of purified human fibrinogen were observed at various stages of proteolysis. Concentrations of plasmin and trypsin that produced fibrinogenolysis at comparable rates as measured in a pH stat produced, at similar rates, loss of precipitability of fibrinogen by heat and ammonium sulphate and alterations in electrophoretic mobility on starch gel. Trypsin produced a more rapid loss of clottability of fibrinogen and a more rapid appearance of inhibitors of the thrombin-fibrinogen clotting system than did plasmin. Consistent differences were noted between the effects of trypsin and plasmin on the immunoelectrophoretic properties of fibrinogen during the early stages of proteolysis.These results are consistent with the hypothesis that trypsin initially reacts with the same peptide bonds of fibrinogen that are split by thrombin, but these same bonds do not appear to be split initially by plasmin. Measurement of the various functional and physico-chemical changes produced by the action of trypsin and plasmin on fibrinogen can be used to recognize various stages of proteolysis.

Download Full-text

Ruthenium(II) Complexes of 1H-Imidazo[4,5-f][1,10]Phenanthroline Derivatives: Physicochemical Properties and Photosensitizing Ability

INEOS OPEN ◽

10.32931/io2010r ◽

2020 ◽

Vol 3 ◽

Author(s):

S. D. Tokarev ◽

◽

Yu. V. Fedorov ◽

Keyword(s):

Physicochemical Properties

Download Full-text

The effectiveness of granular chalk use for growing winter wheat on grey forest soil

Agrobìologìâ ◽

10.33245/2310-9270-2020-157-1-181-191 ◽

2020 ◽

pp. 181-191

Author(s):

M. Tkachenko ◽

N. Borys ◽

Ye. Kovalenko

Keyword(s):

Winter Wheat ◽

Physicochemical Properties ◽

Forest Soil ◽

Active Substance ◽

Mass Fraction ◽

Gray Forest Soil ◽

Mineral Fertilizers ◽

Acidic Soils ◽

Grey Forest Soil

The research aims to establish the eff ectiveness of granular chalk use produced by «Slavuta-Calcium» Ltd. under growing Poliska–90 winter wheat variety, changing the physicochemical properties of grey forest soil and the wheat productivity. It also aims to establish optimal dosis of «Slavuta-Calcium» granular chalk as the meliorant and mineral fertilizer for grey forest soil in the system of winter wheat fertilization. In the temporary fi eld studies, various doses of nutrients N60–90–120P30–45–60K60–90–120 combined with «Slavuta–Calcium» granular chalk in a dose of Ca230–460–690 kg/ha of the active substance were studied against the background of secondary plowing of rotation products – soybean biomass that averaged 2.34 t/ha. Granular chalk is a modern complex highly eff ective meliorant with the content of Ca – 37.7 and Mg – 0.2 %, the mass fraction of carbonates (CaCO3 + MgCO3) makes at least 95 %. It is characterized by a high level of solubility when interacting with moisture in soil. It has a form of white granules, the mass fraction of 4.0–6.0 mm in size granules makes not less than 90 % and the one of 1.0 mm in size makes less than 5 %. Reactivity – 97 %. The granular chalk is advisable to apply on acidic soils, as a highly concentrated calcium-magnesium fertilizer, with the former as the dominant fertilizer, to optimize the physicochemical properties of the soil, as well as the plant nutrition system, in particular, increasing the availability of an element for assimilation by plants and as long-term ameliorants. The eff ectiveness of the use of mineral fertilizers, in particular acidic nitrogen on highly and medium acidic soils, after chemical reclamation is increased by 30–50 %, and slightly acidic by 15–20 %. The increase in productivity of crops from the combined eff ects of nutrients and chalk granulated is usually higher than when separately applied. The eff ectiveness of the integrated action of these elements is manifested in the growth of plant productivity and the quality of the resulting products, as well as the optimization of physical chemical properties and soil buff ering in the long term. In order to optimize the physicochemical properties of the arable layer of gray forest soil and the productive nutrition of agricultural crops, winter wheat, in particular, biogenic elements should be used in doses N60-90-120P30-45- 60K60-90-120 with granulated chalk «Slavuta-Calcium» in doses of Ca230-460-690 kg/ha of active substance. Granulated chalk obtained as a result of industrial grinding of solid sedimentary carbonate rocks of natural origin, subsequently under the infl uence of the granulation process of the starting material contains Ca and Mg carbonates of at least 95 %, dense granules which facilitates convenient mechanized application, as well as chalk suitable for accurate metered application on the quest map. Key words: granular chalk, gray forest soil, chemical reclamation, crop productivity.

Download Full-text

Characteristics Of The Structure Formation Of Gypsum Binder Modified With Zinc Hydrosilicates

Promyshlennoe i Grazhdanskoe Stroitel stvo ◽

10.33622/0869-7019.2020.02.40-46 ◽

2020 ◽

pp. 40-46

Keyword(s):

Synergistic Effect ◽

Physicochemical Properties ◽

Structure Formation ◽

Silicic Acid ◽

Chemical Properties ◽

Crystal Formation ◽

Ability To Act ◽

Chemical Factors ◽

Sorption Characteristics

The authors' methodic for assessing the role of chemical and physic-chemical factors during the structure formation of gypsum stone is presented in the article. The methodic is also makes it possible to reveal the synergistic effect and to determine the ranges of variation of controls factors that ensure maximum values of such effect. The effect of a micro-sized modifier based on zinc hydro-silicates on the structure formation of building gypsum is analyzed and corresponding dependencies are found. It is shown that effects of influence of modifier on the properties of gypsum compositions are determined by chemical properties of modifier. Among the mentioned properties are sorption characteristics (which depend on the amount of silicic acid and its state) and physicochemical properties - the ability to act as a substrate during crystal formation. The proposed method can also be extended to other binding substances and materials. This article contributes to the understanding of the processes that occur during the structure formation of composites, which will make it possible to control the structure formation in the future, obtaining materials with a given set of properties.

Download Full-text

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Download Full-text