Effect of storage condition on the physicochemical properties of ibuprofen

2020 ◽  
Vol 12 (02) ◽  
Keyword(s):  
Physicochemical Properties ◽  
Storage Condition

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals Study of storage condition on the physicochemical properties of biodiesel derived from macaúba palm (Acrocomia aculeata) oil using multivariate analysis

2018 ◽  
Vol 12 (11) ◽  
pp. 1702-1709
Author(s):  
Sônia R. Arrudas ◽  
◽  
Paulo H. Fidêncio ◽  
Flaviano O. Silvério ◽  
Maira Martins Franco ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Physicochemical Properties ◽  
Storage Condition ◽  
Acrocomia Aculeata

scholarly journals Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 118-132
Author(s):  
S.A. Oyeyinka ◽  
A.A. Adesoye ◽  
J.O. Oladipo ◽  
O.A. Akintayo ◽  
O.J. Adediran ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Chemical Properties ◽  
Storage Condition ◽  
Eating Quality ◽  
Future Studies ◽  
Cassava Root ◽  
Food Applications ◽  
Physical And Chemical ◽  
And Chemical Properties

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

scholarly journals Processing of Orange-fleshed Sweet Potato Extract and Effect of Storage Conditions on Some Physicochemical Properties of Orange Fleshed Sweet Potato-based Drink Extract

2019 ◽  
pp. 1-6
Author(s):  
R. M. Omodamiro ◽  
J. C. Ani ◽  
J. M. Emetole
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Nutrient Availability ◽  
Storage Condition ◽  
Storage Conditions ◽  
Sensory Attributes ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Soluble Solid ◽  
Orange Fleshed Sweet Potato

The present study aims to find out the suitable storage condition of Orange-Fleshed Sweet potato (OFSP) beverage that will effectively retain the nutrient. Availability of OFSP may not necessarily translate to the bioavailability of the vitamin if the vitamin source is not optimally processed and utilized. Information about the processing and utilization of conventional white and pinkish-fleshed sweet potato, There is a paucity of information on the appropriate processing methods of OFSP and possible storage condition of such beverage. The drinks were analyzed for Total soluble solid (TSS), pH and Viscosity on the zero-day before storage. The total soluble solids (Brix) of the drink was measured with a digital refractometer (DR-122 Code No: 44-905, London). Based on the results of this study OFSP drink may be utilized and best consumed when freshly produced if there is a need to store at ambient (27ºC) conditions, it should not exceed 48hrs. If OFSP drink is stored under refrigerated (4-8ºC) condition, it should not exceed 7days to retain its nutritive and sensory attributes.

Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., cv. Erika)

Food Control ◽  
2019 ◽  
Vol 97 ◽  
pp. 105-113 ◽  
Author(s):  
A.M. Giuffrè ◽  
L. Louadj ◽  
P. Rizzo ◽  
M. Poiana ◽  
V. Sicari
Keyword(s):  
Physicochemical Properties ◽  
Storage Condition ◽  
Rubus Idaeus ◽  
And Storage

scholarly journals Pluronic lecithin organogel with d-limonene as a transdermal delivery system for Kaempferia parviflora extract

2018 ◽  
Vol 192 ◽  
pp. 01008
Author(s):  
Worranan Rangsimawong ◽  
Paisit Wattanasri ◽  
Prasert Akkaramongkolporn ◽  
Prasopchai Tonglairoum ◽  
Tanasait Ngawhirunpat ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Delivery System ◽  
Transdermal Delivery ◽  
Water Solubility ◽  
Skin Permeation ◽  
Storage Condition ◽  
Poloxamer 407 ◽  
Kaempferia Parviflora ◽  
Transdermal Delivery System

Kaempferia parviflora (KP) extract has been used in the Thai medicinal plant recipe, which the methoxyflavones are the main active compound. These compounds have low water solubility, high lipophilicity, and low bioavailability. The aim of this study was to develop the pluronic lecithin organogel (PLO) and PLO with d-limonene (PLO-L) for enhancing transdermal delivery of KP extract. These formulations were prepared and their physicochemical properties, stability, and in vitro skin permeation were evaluated. For the result, all formulations exhibited good physicochemical properties and stable under storage condition for 3 months. The permeation of KP extract-loaded PLO-L and PLO formulation showed significantly higher total methoxyflavones permeated through the skin than KP extract in water, which PLO-L provided the highest permeated flux of total methoxyflavones. This result suggested that d-limonene play a role as skin permeation enhancer. Organogel consisting of poloxamer 407 and lecithin also increased the skin permeation of KP extract. In conclusion, PLO-L could be a potential transdermal delivery system for KP extract.

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

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.

Studies on the Degradation of Human Fibrinogen by Plasmin and Trypsin

1966 ◽  
Vol 16 (03/04) ◽  
pp. 526-540 ◽  
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.

Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

2016 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Nur Amalina binti Mustafa ◽  
Muhammad Ashraf bin Redzuan ◽  
Muhamad Hazim bin Zuraimi ◽  
Muhamad Shuhaimi bin Shuib ◽  
Shahnaz Majeed ◽  
...  
Keyword(s):  
Culture Media ◽  
Storage Condition ◽  
Storage Conditions ◽  
Nutrient Agar ◽  
Microbial Load ◽  
Blood Agar ◽  
Human Consumption ◽  
Processing Unit ◽  
Soya Milk ◽  
Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

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