scholarly journals The shelf life study of 0.1 M Sodium hydroxide volumetric solution at different condition for analytical purpose in Laboratory

2019 ◽  
Vol 9 (4-s) ◽  
pp. 957-960
Author(s):  
Sunil Kumar ◽  
Bigan Ram
Keyword(s):  
Shelf Life ◽  
Sodium Hydroxide ◽  
Primary Standard ◽  
Hold Time ◽  
Dark Condition ◽  
Expiry Date ◽  
Life Study ◽  
Analytical Purpose ◽  
Potassium Hydrogen ◽  
Shelf Life Stability

The  Expiry  date  of  0.1 M    Sodium hydroxide  volumetric  solution   is  determined  for  analytical  purpose  in  Laboratory  and  the  Strength  of  Volumetric  solutions   determined  by  titration  against  potassium   hydrogen   Phthalate (KHP).   The   volumetric  solution  prepared  in   distilled   water observed   that   no  chemically  significant   degradation   for  at  least  30  days   when   stored  separately  in   Normal  and  dark  condition  over   a period  of 30  days . The %  RSD  of  Molarity  at Normal  condition  observed  from  0.0993  to  0.0994 %  and   at  Dark condition    from  0.0994  to 0.2988 %.  The  Significant  degradation    observed   when   solution  stored   separately  in  oven  at  35 oC   temperature   and  strength   of   volumetric   solution   deviate   from   18 th   Day . The Degradation of  solution  strength   found  to  0. 98 %  after storage  for 30 days  at  35 oC  Temperature. Keywords:  Shelf life, Stability, Titrimetric, Primary standard, Hold time study, Degradation.

scholarly journals A shelf-life study of silica- and carbon-based mesoporous materials

2021 ◽  
Author(s):  
Emma M. Björk ◽  
Aylin Atakan ◽  
Pei-Hsuan Wu ◽  
Alessandra Bari ◽  
Carlotta Pontremoli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mesoporous Materials ◽  
Life Study ◽  
Carbon Based

scholarly journals Adhesive Resins with High Shelf-Life Stability Based on Tetra Unsaturated Monomers with Tertiary Amines Moieties

Polymers ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1944
Author(s):  
Alma Antonia Pérez-Mondragón ◽  
Carlos Enrique Cuevas-Suárez ◽  
Jesús García-Serrano ◽  
Nayely Trejo-Carbajal ◽  
A. Lobo-Guerrero ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Double Bond ◽  
Shelf Life ◽  
Polymerization Rate ◽  
Tertiary Amines ◽  
Adhesive Systems ◽  
Double Bond Conversion ◽  
Initiator System ◽  
Ft Ir ◽  
Shelf Life Stability

This work reports the use of two monomers with two tertiary amines and four methacrylic (TTME) or acrylic (TTAC) terminal groups as co-initiators in the formulation of experimental resin adhesive systems. Both monomers were characterized by FT-IR and 1H NMR spectroscopies. The control adhesive was formulated with BisGMA, TEGDMA, HEMA, and the binary system CQ-EDAB as a photo-initiator system. For the experimental adhesives, the EDAB was completely replaced for the TTME or the TTAC monomers. The adhesives formulated with TTME or TTAC monomers achieved double bond conversion values close to 75%. Regarding the polymerization rate, materials formulated with TTME or TTAC achieved lower values than the material formulated with EDAB, giving them high shelf-life stability. The degree of conversion after shelf simulation was only reduced for the EDAB material. Ultimate tensile strength, translucency parameter, and micro-tensile bond strength to dentin were similar for control and experimental adhesive resins. Due to their characteristics, TTME and TTAC monomers are potentially useful in the formulation of photopolymerizable resins for dental use with high shelf-life stability.

scholarly journals Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1617
Author(s):  
Lucia Ferron ◽  
Chiara Milanese ◽  
Raffaella Colombo ◽  
Adele Papetti
Keyword(s):  
Shelf Life ◽  
Degradation Kinetics ◽  
Expiry Date ◽  
Arabic Gum ◽  
Accelerated Stability ◽  
Purple Corn ◽  
Dried Extract ◽  
Industrial Level ◽  
Suitable Marker ◽  
New Formula

Moradyn is an Italian purple corn variety whose cobs represent a rich source of polyphenols. At the industrial level, they are used to produce a dried extract (MCE) by the addition of 20% Arabic gum. In order to evaluate the extract solid-state stability, an innovative accelerated stress protocol was developed following the isoconversion approach. The degradation kinetics of cyanidin-3-O-glucoside (C3G), the most suitable marker to monitor the overall MCE degradation status, was monitored under five temperature–humidity (RH) combinations. These data were used to build a mathematical model, able to estimate the C3G stability at 25 °C and 30% RH, whose predictiveness was further assessed by comparing the predicted vs. experimental C3G isoconversion time. Finally, by applying this model, the expiry date of the extract was calculated to be within 26–33 days, confirming that the addition of 20% Arabic gum is insufficient to stabilize MCE and highlighting the need of a new formula in order to prolong MCE shelf-life.

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study

scholarly journals Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

2019 ◽  
Vol 8 (4) ◽  
pp. 1503-1507
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Quality Evaluation ◽  
Standard Procedure ◽  
Life Study ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Microbial Analysis ◽  
Retort Pouch ◽  
Shelf Life Studies

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

Development and Evaluation of Coconut Flakes

2019 ◽  
Vol 56 (1) ◽  
pp. 48
Author(s):  
T. Haritha ◽  
S. Thilakavathy
Keyword(s):  
Shelf Life ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Nutrient Analysis ◽  
White Pepper ◽  
Fruit Crop ◽  
Life Study ◽  
Traditional Variety ◽  
Good For ◽  
Cocos Nucifera L

Cocos nucifera L. (Family Arecaceae) commonly known as coconut, is an important fruit crop in the tropical countries.The objective of this study was to develop coconut chips with different flavours from tall, dwarf and breed varieties of coconut and to evaluate organoleptically. Also nutrient analysis of three varieties of coconut was carried out followed by the shelf life study of coconut chips. Three varieties of coconut were selected namely tall, dwarf and breed. Plain, sweet and spicy coconut chips were prepared from these three varieties and it was compared with that of the standard namely conventional traditional variety of coconut. Traditional variety is most suitable for making plain coconut chips with white pepper flavour (PSV1) followed by dwarf, tall and breed varieties of coconut. Mean acceptability score of sweet coconut chips- osmotic dehydration method (SwSV1) revealed that traditional variety was good followed by dwarf, tall and breed varieties of coconut. Sweet coconut chips prepared without osmotic dehydration method traditional variety was good followed by tall, dwarf and breed varieties of coconut. Traditional variety of coconut chips was good for making spicy coconut chips- white pepper flavour (SpSV1) followed by breed, dwarf and tall varieties of coconut. Spicy coconut chips- chilli powder (SpMV2), traditional variety of coconut chips was good followed by dwarf, breed and tall varieties of coconut

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