scholarly journals Studies on the co-precipitation of casein from the skim milk-egg white mixed solution by heating

1970 ◽  
Vol 41 (3) ◽  
pp. 156-162
Author(s):  
Yasushi SATO ◽  
Hideo ITO
Keyword(s):  
Skim Milk ◽  
Egg White ◽  
Mixed Solution ◽  
Co Precipitation

The Thermodynamic Analysis of Ni1/2Mn1/2(OH)2 Prepared by Hydroxide Co-Precipitation Method

2013 ◽  
Vol 643 ◽  
pp. 104-107
Author(s):  
Yi Jie Gu ◽  
Qing Gang Zhang ◽  
Yun Bo Chen ◽  
Hong Quan Liu ◽  
Yan Min Wang ◽  
...  
Keyword(s):  
Thermodynamic Analysis ◽  
Ph Value ◽  
Chelating Agent ◽  
Ammonia Concentration ◽  
Precipitation Method ◽  
Mixed Solution ◽  
Sem Images ◽  
Precipitation System ◽  
Co Precipitation

The thermodynamic analysis of Ni2+-Mn2+-NH3-OH--H2O in co-precipitation system was carried out, and the precursor Ni1/2Mn1/2(OH)2 was prepared by hydroxide co-precipitation method. The analysis showed that the best pH value of mixed solution is 11 and the ammonia concentration is 0.4 mol/L, when NaOH is precipitating agent and ammonia is chelating agent. When the pH value is 11, the SEM images confirm that the morphology of Ni1/2Mn1/2(OH)2 is the best.

Co-Precipitation Synthesis and Supercritical Ethanol Drying of Yttrium Aluminum Garnet (YAG) Powders

2006 ◽  
Vol 11-12 ◽  
pp. 11-14 ◽  
Author(s):  
Hong Yu Chen ◽  
Ru Yang
Keyword(s):  
Yttrium Aluminum Garnet ◽  
Structural Features ◽  
Nanocrystalline Powder ◽  
Mixed Solution ◽  
Supercritical State ◽  
Pure Phase ◽  
Yttrium Aluminum ◽  
Precipitation Synthesis ◽  
Supercritical Ethanol ◽  
Co Precipitation

YAG precursors were co–precipitated from a mixed solution of aluminum and yttrium nitrates using urea as precipitant. After being washed by ethanol several times, the gel–like precursor was dispersed in absolute ethanol to form suspended liquid. The mixture was placed into a high–pressure autoclave, which followed by heating ethanol to supercritical state (Tc > 243°C and Pc > 6.3Mpa). The precursor dried via supercritical ethanol fluid technique was sintered at different temperature according to requirement. The phase transformation, composition and micro–structural features of the products were characterized by XRD, TG/DSC, BET and TEM techniques. It was found that after supercritical ethanol fluid drying the precursor was well dispersed, uniform and caused better sinterability of the resultant YAG powder. XRD results indicated that the precursor was partial crystalline and the pure phase YAG can be obtained at 1200°C calcinated for 2h. TG/DSC revealed the formation process of YAG phase. The averaged size of YAG nanocrystalline powder was 30–40nm and well dispersed according to TEM.

scholarly journals Preparation of a Mg/Al/Fe layered supramolecular compound and application for removal of Cr(vi) from laboratory wastewater

RSC Advances ◽  
2017 ◽  
Vol 7 (56) ◽  
pp. 34984-34993 ◽  
Author(s):  
Xuejin Wang ◽  
Xiaping Zhu ◽  
Xingrui Meng
Keyword(s):  
Precipitation Method ◽  
Mixed Solution ◽  
Supramolecular Compound ◽  
Co Precipitation

Herein, a Mg/Al/Fe layered supramolecular compound (Mg/Al/Fe-LDH) was fabricatedviaa co-precipitation method with a Mg/Al/Fe mixed solution and used to remove Cr(vi) in laboratory wastewater.

scholarly journals Preparation and sensory evaluation of functional drink based on papaya (Carica papaya L.) pulp

2019 ◽  
Vol 17 (3) ◽  
pp. 388-395
Author(s):  
Nobel Dev ◽  
Md. Sajjad Hossain ◽  
Abdullah Iqbal
Keyword(s):  
Moisture Content ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Drying Time ◽  
Functional Drink ◽  
Water Holding

This research was aimed to develop functional drink based on foam-mat drying of papaya. Papaya pulp was foamed by the addition of 10, 15 and 20% egg white (w/w). Foamed papaya slurry was dried by using hot air at 60 0C for 5 hours. Drying yield and protein content of dried powder increased with the increase of egg white. Vitamin C decreased in powder due to heat degradation. Higher foam thickness resulted in longer drying time. Drying time of foamed pulp was much lower than the non-foamed pulp. Moisture content, reconstitution and water holding capacity of foam-mat dried powder were in the range of 3.27-3.93%, 82.43-83.53% and 5.23-5.93 g/g, respectively. Functional drinks were formulated by dry blending of foam-mat dried papaya powder and other ingredients at the ratio of 6:4, 5:5 and 4:6 (w/w) of foam-mat dried papaya powder and skim milk. Different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution rate, and water holding capacity) and sensory properties (color, viscosity, flavor and taste) of the product. The reconstituted drink at a ratio of 4:6 of foam-mat dried papaya powder and skim milk retained the best sensory properties. J Bangladesh Agril Univ 17(3): 388–395, 2019

scholarly journals Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Lilian A Gogo ◽  
Kennedy O. Gogo ◽  
Peter L. Shalo ◽  
Symon Maina Mahungu
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Whole Milk ◽  
Albumin Content ◽  
Protein Rich

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

scholarly journals Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Lilian A Gogo ◽  
Kennedy O. Gogo ◽  
Peter L. Shalo ◽  
Symon Maina Mahungu
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Whole Milk ◽  
Albumin Content ◽  
Protein Rich

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

Examination of Extra Electron Diffraction Spots Observed in Deuterium-Irradiated Silicon by Using Parallel Electron Beam Illumination

1990 ◽  
Vol 48 (2) ◽  
pp. 490-491
Author(s):  
Ryuichiro Oshima ◽  
Shoichiro Honda ◽  
Tetsuo Tanabe
Keyword(s):  
Electron Microscopy ◽  
Transmission Electron Microscopy ◽  
Silicon Single Crystal ◽  
Mixed Solution ◽  
Parallel Beam ◽  
Defect Clusters ◽  
Float Zone ◽  
Transmission Electron ◽  
Extra Electron ◽  
Diffraction Patterns

In order to examine the origin of extra diffraction spots and streaks observed in selected area diffraction patterns of deuterium irradiated silicon, systematic diffraction experiments have been carried out by using parallel beam illumination.Disc specimens 3mm in diameter and 0.5mm thick were prepared from a float zone silicon single crystal(B doped, 7kΩm), and were chemically thinned in a mixed solution of nitric acid and hydrogen fluoride to make a small hole at the center for transmission electron microscopy. The pre-thinned samples were irradiated with deuterium ions at temperatures between 300-673K at 20keV to a dose of 1022ions/m2, and induced lattice defects were examined under a JEOL 200CX electron microscope operated at 160kV.No indication of formation of amorphous was obtained in the present experiments. Figure 1 shows an example of defects induced by irradiation at 300K with a dose of 2xl021ions/m2. A large number of defect clusters are seen in the micrograph.

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