Effect of Fucoidan Extracted From Sargassum angustifolium (Brown Seaweed) on Oxidative Stability of Butter Produced From Sour Cream

Small mobile crustaceans are abundant on seaweeds. Many of these crustaceans rapidly abandon their host if it is detached from the seafloor and floats towards the surface, but the trigger for this ‘bailout’ behaviour is unknown. We tested 2 potential cues, i.e. rapid change in light and rapid change in water pressure, using >1 mm epifauna on the brown seaweed Carpophyllum plumosum as a model system. Bailout occurred in response to reduced water pressure, but not to changing light, as (1) bailout occurred at similar rates in light and dark, (2) bailout occurred on the seafloor when water pressure was reduced within a transparent chamber by the equivalent of ~0.5 m depth or more, and (3) little bailout occurred when water pressure was held constant within the chamber while seaweeds were raised to the surface. Increase in pressure (simulating sinking) did not induce bailout. The rate of bailout increased with increasing magnitude of pressure reduction but was not influenced greatly by the rate of change of pressure within the range tested (up to an equivalent of 0.4 m depth s-1). The use of pressure rather than light as a cue for bailout is consistent with the need for seaweed-associated crustaceans to rapidly abandon a detached host and relocate to suitable habitat during both day and night.

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Fucoxanthin Content and Chemical Composition in Brown Seaweed, Nizamuddinia zanardinii (Phaeophyta) Collected from Mirbat, Southern Oman (The Arabian Sea)

International Journal on Algae ◽

10.1615/interjalgae.v19.i3.60 ◽

2017 ◽

Vol 19 (3) ◽

pp. 259-270

Author(s):

M. Chesalin ◽

S. Al-Ghassani ◽

V. I. Ryabushko ◽

N. I. Bobko ◽

E. Gureeva ◽

...

Keyword(s):

Chemical Composition ◽

Arabian Sea ◽

Brown Seaweed ◽

Nizamuddinia Zanardinii

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Oxidative Stability of Sunflower Oil Supplemented with Medicinal Split Gill Mushroom, Schizophyllum commune Fr.:Fr. Extract during Accelerated Storage

International Journal of Medicinal Mushrooms ◽

10.1615/intjmedmushr.v13.i4.60 ◽

2011 ◽

Vol 13 (4) ◽

pp. 357-368

Author(s):

Hip Seng Yim ◽

Fook Yee Chye ◽

Pei Ying Heng ◽

Chun Wai Ho

Keyword(s):

Oxidative Stability ◽

Sunflower Oil ◽

Schizophyllum Commune ◽

Accelerated Storage

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Experimental Assessment of the Practical Oxidative Stability of Lithium Thiophosphate Solid Electrolytes

10.26434/chemrxiv.8014715.v1 ◽

2019 ◽

Author(s):

Georg Dewald ◽

Saneyuki Ohno ◽

Marvin Kraft ◽

Raimund Koerver ◽

Paul Till ◽

...

Keyword(s):

Cyclic Voltammetry ◽

Solid State ◽

Oxidative Stability ◽

Photoelectron Spectroscopy ◽

Solid Electrolytes ◽

Stability Limit ◽

Lithium Ion ◽

High Energy ◽

Redox Activity ◽

Solid State Batteries

All-solid-state batteries are often expected to replace conventional lithium-ion batteries in the future. However, the practical electrochemical and cycling stability of the best-conducting solid electrolytes, i.e. lithium thiophosphates, are still critical issues that prevent long-term stable high-energy cells. In this study, we use stepwisecyclic voltammetry to obtain information on the practical oxidative stability limit of Li10GeP2S12, a Li2S‑P2S5glass, as well as the argyrodite Li6PS5Cl solid electrolytes. We employ indium metal and carbon black as the counter and working electrode, respectively, the latter to increase the interfacial contact area to the electrolyte as compared to the commonly used planar steel electrodes. Using a stepwise increase in the reversal potentials, the onset potential at 25 °C of oxidative decomposition at the electrode-electrolyte interface is identified. X‑ray photoelectron spectroscopy is used to investigate the oxidation of sulfur(-II) in the thiophosphate polyanions to sulfur(0) as the dominant redox process in all electrolytes tested. Our results suggest that after the formation of these decomposition products, significant redox behavior is observed. This explains previously reported redox activity of thiophosphate solid electrolytes, which contributes to the overall cell performance in solid-state batteries. The stepwise cyclic voltammetryapproach presented here shows that the practical oxidative stability at 25 °C of thiophosphate solid electrolytes against carbon is kinetically higher than predicted by thermodynamic calculations. The method serves as an efficient guideline for the determination of practical, kinetic stability limits of solid electrolytes.

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Experimental Assessment of the Practical Oxidative Stability of Lithium Thiophosphate Solid Electrolytes

10.26434/chemrxiv.8014715 ◽

2019 ◽

Author(s):

Georg Dewald ◽

Saneyuki Ohno ◽

Marvin Kraft ◽

Raimund Koerver ◽

Paul Till ◽

...

Keyword(s):

Cyclic Voltammetry ◽

Solid State ◽

Oxidative Stability ◽

Photoelectron Spectroscopy ◽

Solid Electrolytes ◽

Stability Limit ◽

Lithium Ion ◽

High Energy ◽

Redox Activity ◽

Solid State Batteries

All-solid-state batteries are often expected to replace conventional lithium-ion batteries in the future. However, the practical electrochemical and cycling stability of the best-conducting solid electrolytes, i.e. lithium thiophosphates, are still critical issues that prevent long-term stable high-energy cells. In this study, we use stepwisecyclic voltammetry to obtain information on the practical oxidative stability limit of Li10GeP2S12, a Li2S‑P2S5glass, as well as the argyrodite Li6PS5Cl solid electrolytes. We employ indium metal and carbon black as the counter and working electrode, respectively, the latter to increase the interfacial contact area to the electrolyte as compared to the commonly used planar steel electrodes. Using a stepwise increase in the reversal potentials, the onset potential at 25 °C of oxidative decomposition at the electrode-electrolyte interface is identified. X‑ray photoelectron spectroscopy is used to investigate the oxidation of sulfur(-II) in the thiophosphate polyanions to sulfur(0) as the dominant redox process in all electrolytes tested. Our results suggest that after the formation of these decomposition products, significant redox behavior is observed. This explains previously reported redox activity of thiophosphate solid electrolytes, which contributes to the overall cell performance in solid-state batteries. The stepwise cyclic voltammetryapproach presented here shows that the practical oxidative stability at 25 °C of thiophosphate solid electrolytes against carbon is kinetically higher than predicted by thermodynamic calculations. The method serves as an efficient guideline for the determination of practical, kinetic stability limits of solid electrolytes.

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SOYBEAN AND SUNFLOWER BIODIESELS: EVALUATION OF OXIDATIVE STABILITY BY RANCIMAT AND DSC

10.26678/abcm.encit2018.cit18-0756 ◽

2018 ◽

Author(s):

Igor de Mesquita Figueredo ◽

Maria Alexsandra de Sousa Rios

Keyword(s):

Oxidative Stability

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NEW GENERATION FEED ADDITIVE IN POULTRY BREEDING

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/1/67-69 ◽

1970 ◽

pp. 67-69

Author(s):

L. I. Naumova ◽

М. Т. Klychnikov ◽

N. F. Klychnikova

Keyword(s):

Laying Hens ◽

Far East ◽

Brown Seaweed ◽

Test Group ◽

Live Weight ◽

Production Quality ◽

Feed Additive ◽

Poultry Production ◽

Omega 3 ◽

Mineral Substances

The analysis of different doses of complex feed additive to poultry ration have been made. The influence of new feed additive with bioresources of the Far East use on productive poultry indexes, on production quality and digestibility of nutritious matters of mixed feed has been studied. Patrinia scabiosifolia, Acanthopanax sesseliflorum, cones of cedare nut husk, brown seaweed, macro- and microelements, vitamins were the object of research. As a result of these researches author presents more effective norms of complex feed additive use in poultry farming of Khabarovsk Kray. The recipe of feed additive from local vegetable resources and complex of vitamins and minerals for use in laying hens nutrition was worked out. The aim of this work was to rise zootechnic and economic indexes of poultry production. The introduction of complex feed additive in ration influenced positively on the digestibility, raised the content of Omega-3 fat acid in egg of laying hens. The increase of Omega-3 fat acid quantity promotes decrease of cholesterol in yolk of egg. In the experimental groups there was a more intensive use of nutrients in diet, mainly due to raw protein, fats, mineral substances – calcium and phosphorus. The use of a new feed additive had a positive effect on the hatchability of eggs, the development of internal organs (heart, liver) and the live weight of chicks obtained from the eggs of chickens in experimental groups. Additionally, the content of mineral substances (calcium, potassium, phosphorus) in the egg of test group was higher than in the control on average by 2.3-5.1%.

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DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL ◽

10.31563/2308-9644-2020-36-2-93-101 ◽

2020 ◽

Vol 36 (2) ◽

pp. 93-101

Author(s):

G.A. Irgalina ◽

Keyword(s):

Chemical Reaction ◽

Regulatory Document ◽

Organoleptic Evaluation ◽

Organoleptic Characteristics ◽

Small Grains ◽

Sour Cream ◽

Taste And Smell ◽

Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

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