scholarly journals Preparation and evaluation of food grade preservatives from shells of locally available shellfishes

2019 ◽  
Vol 7 (2) ◽  
pp. 23-29
Author(s):  
Eke-Ejiofor J ◽  
◽  
Moses R. E ◽  
Keyword(s):  
Food Grade ◽  
Preparation And Evaluation

The Preparation and Evaluation of a Standardized Fibrin Plate for the Assessment of Fibrinolytic Activity

1970 ◽  
Vol 23 (02) ◽  
pp. 202-210 ◽  
Author(s):  
R Bishop ◽  
H Ekert ◽  
G Gilchrist ◽  
E Shanbrom ◽  
L Fekete
Keyword(s):  
Test Specimen ◽  
Fibrinolytic Activity ◽  
Clinical Laboratory ◽  
Fibrin Clot ◽  
Fibrinolytic Enzyme ◽  
Agarose Gel ◽  
Fibrin Plate ◽  
Percent Concentration ◽  
Human Plasminogen ◽  
Preparation And Evaluation

SummaryA new fibrin plate technic for evaluating components of the fibrinolytic system has been developed. It provides quick, accurate, and easily interpreted results for the fibrinolytic profile. The standardized human plasminogen-free fibrin plates can be produced in bulk and stored for prolonged periods of time. A test specimen placed in a well punched in the buffered agarose gel diffuses into the agar and lyses the fibrin clot, forming a clear reaction zone. The zone diameter is directly proportional to the log of the percent concentration of available fibrinolytic enzyme in the specimen. The plates may be used to quantitate total plasminogen, and estimate available plasmin and active plasmin. A good correlation between results obtained using these fibrin plates and caseinolytic methods was found. Performance and interpretation of tests of fibrinolysis done on these new fibrin plates indicate that it may be the most sensitive technic available for clinical laboratory work.

A Study on The Preparation and Evaluation of Silicone Greases

2011 ◽  
Vol 3 (11) ◽  
pp. 210-212 ◽  
Author(s):  
Refaat. A El-Adly ◽  
Keyword(s):  
Preparation And Evaluation

Preparation and Evaluation of Composite Electromagnetic Wave Absorbers Made of Fine Aluminum Particles Dispersed in Polystyrene Medium

PIERS Online ◽  
2008 ◽  
Vol 4 (8) ◽  
pp. 838-845 ◽  
Author(s):  
Yoichi Wada ◽  
Norizumi Asano ◽  
Kenji Sakai ◽  
Shinzo Yoshikado
Keyword(s):  
Electromagnetic Wave ◽  
Aluminum Particles ◽  
Preparation And Evaluation

Aplikasi Pendayagunaan Asam In-Situ pada Kulit Pikel Terbuang untuk Pembuatan Gelatin Pangan

2016 ◽  
Vol 9 (2) ◽  
pp. 187-197
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Food Industry ◽  
Type A ◽  
Collagen Fibers ◽  
Final Phase ◽  
Acid Base ◽  
Salt Hydrate ◽  
Food Grade ◽  
Hydrolyze Collagen ◽  
Waste Acid

Skinswaste at pre-tanning operations can be processed into food grade gelatin. The degradation of collagen using acid, base, or enzymes produced gelatin. Pickle skins is skins that acidified, the results of the final phase of the pre-tanning operations. The addition of salt on the skin makes the skins pickle not swollen, produced a wide space between collagen fibers and collagen can not be degraded. Thereby directly extract pickle skins or waste will not be obtained gelatin.This study discussed the processing of food gelatin type A pickle skins through the utilization of waste acid it contains. The discussion includes the components of animal skins, pre-tanning waste, acidification of skins, processing gelatin and gelatin from skins picklewaste and usefulness for the food industry. Salt hydrate collagen fibers in the skin pickle including waste can be separated by washing, to a certain extent still acidic skins waste. The remaining acid on the skins pickle waste can be utilized to hydrolyze collagen into gelatin. The resulting gelatin is gelatin type A, that can be used for food industry.ABSTRAKKulit limbah pada operasi pra-penyamakan dapat diolah menjadi gelatin pangan. Pemecahan kolagen menggunakan asam, basa, atau enzim dihasilkan gelatin. Kulit pikel merupakan kulit yang diasamkan, hasil dari tahap akhir operasi pra-penyamakan. Penambahan garam pada kulit pikel menjadikan kulit tidak bengkak, menghasilkan ruang lebar diantara serat kolagen dan menjadikan kolagen tidak dapat terdegradasi. Hal ini berarti ekstrak secara langsung kulit pikel atau limbahnya tidak akan diperoleh gelatin. Dalam kajian ini dibahas pengolahan gelatin pangan tipe A dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya. Bahasan mencakup komponen kulit hewan, limbah pra-penyamakan, pengasaman kulit, pengolahan gelatin, dan pengolahan gelatin dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya serta kegunaannya untuk industri pangan. Garam yang menghidrasi serat kolagen pada kulit pikel termasuk limbahnya dapat dipisahkan dengan cara pencucian, sampai batas tertentu kulit limbah masih bersifat asam. Asam yang tersisa pada kulit pikel limbah tersebut dapat didayagunakan untuk menghidrolisis kolagen menjadi gelatin. Gelatin yang dihasilkan adalah gelatin tipe A, dapat digunakan untuk keperluan industri pangan. Kata kunci : Kulit pikel limbah, gelatin, pengasaman, pangan.

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