scholarly journals Shellfish Chitosan Potential in Wine Clarification

2021 ◽  
Vol 11 (10) ◽  
pp. 4417
Author(s):  
Veronica Vendramin ◽  
Gaia Spinato ◽  
Simone Vincenzi
Keyword(s):  
Molecular Structure ◽  
Chemical Properties ◽  
Allergic Reactions ◽  
Chitin Content ◽  
Deacetylation Degree ◽  
Physical Chemical ◽  
Similar Chemical ◽  
Fungal Chitosan ◽  
Significant Difference ◽  
Fish Industry

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of the fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper, and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacetylation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. The results demonstrated that even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on their molecular weight but also on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal ones, independently from the acid used for their dissolution. This suggests that physical–chemical differences in the molecular structure occur between the two chitosan categories and that this significantly affects their technologic (oenological) properties.

scholarly journals Shellfish Chitosan Potential in Wine Clarification

2021 ◽  
Author(s):  
Veronica Vendramin ◽  
Gaia Spinato ◽  
Simone Vincenzi
Keyword(s):  
Molecular Structure ◽  
Chemical Properties ◽  
Allergic Reactions ◽  
Chitin Content ◽  
Deacetylation Degree ◽  
Similar Chemical ◽  
Fungal Chitosan ◽  
Significant Difference ◽  
Fish Industry

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacety-lation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. Results demonstrated that, even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal, independently from the acid used for their dissolution. This suggests that physic-chemical differences in the molecular structure occur between the two chitosan categories and that this affect significantly their technologic (oenological) properties.

scholarly journals Production of Robusta Instant Coffee Powder with Variation of Fillers

AGROINTEK ◽  
2021 ◽  
Vol 15 (3) ◽  
pp. 932-942
Author(s):  
Miftahul Wahidatun Ni’mah ◽  
Umar Hafidz Asy'ari Hasbullah ◽  
Endang Is Retnowati
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Instant Coffee ◽  
Robusta Coffee ◽  
Physical Chemical ◽  
Significant Difference ◽  
Drying Techniques ◽  
Coffee Powder ◽  
The Difference

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

scholarly journals Water and fertilizer efficiency in a polyculture cropping system under three production systems

2020 ◽  
Vol 10 (2) ◽  
pp. 95-105
Author(s):  
Susana Rodríguez-Jurado ◽  
Juan Fernando García-Trejo ◽  
Ignacio Mejía-Ugalde ◽  
Juan Manuel Vera-Morales ◽  
Marcela Vargas-Hernández ◽  
...  
Keyword(s):  
Production Systems ◽  
Chemical Properties ◽  
Cropping System ◽  
Drainage Water ◽  
Fertilizer Efficiency ◽  
Intensive Agriculture ◽  
Efficient System ◽  
The Third ◽  
Physical Chemical ◽  
Significant Difference

Abstract Approximately 40% of the water used in intensive agriculture is discarded as ‘drainage,’ which contains high amounts of ions that pollute the environment. This work aimed at investigating polyculture (tomatoes, cucumbers, and lettuce) under three production systems, namely, open (OPS), soil (SPS), and closed (CPS), in which the drainage water from the first crop was used to feed the second crop, and the water from the second crop was used to feed the third crop. The water and fertilizer efficiencies and some physical–chemical properties of the plants and soil were measured. The results showed no significant difference in the yield for polycultures between the CPS and OPS systems. The most efficient system for water use was the CPS, with 54.85 kg m−3, with a water savings of 55.69% compared to the OPS. The efficiency of fertilizers, such as N, P, K, Ca, and Mg, was statistically higher in the CPS, providing more kilograms of fruit per kilogram of nutrients. The reuse of drainage water in a polyculture not only increased the efficiency of the water and fertilizers but also increased the yields produced per cubic meter of water used, thereby minimizing environmental contamination.

Chlorinated Organics in Nearshore Waters and Tributaries of the St. Clair River

1986 ◽  
Vol 21 (3) ◽  
pp. 344-350 ◽  
Author(s):  
Barry G. Oliver ◽  
Klaus L.E. Kaiser
Keyword(s):  
United States ◽  
Suspended Sediment ◽  
Waste Disposal ◽  
Large Volume ◽  
Water Samples ◽  
Chemical Properties ◽  
Low Level ◽  
Chemical Company ◽  
Physical Chemical ◽  
The Individual

Abstract The concent rat ions of hexachloroethane (HCE), hexachlorobutadiene (HCBD), pentachlorobenzene (QCB), hexachlorobenzene (HCB) and octachlorostyrene (OCS) in large volume water samples show that the major sources of these chemicals to the St. Clair River are Dow Chemical Company effluents and, to a lesser degree, Sarnia’s Township ditch which drains one of Dow’s waste disposal sites. Tributaries entering the river on both sides of the Canada/United States border contain measurable concentrations of these chemicals indicating low level contamination throughout the area. The degree of water/suspended sediment partitioning of the chemicals (Kp) was studied. Kp values for the individual chemicals changed in a manner consistent with changes in their physical-chemical properties.

Polymer-Graphene Nanoassemblies and their Applications in Cancer Theranostics

2020 ◽  
Vol 20 (11) ◽  
pp. 1340-1351 ◽  
Author(s):  
Ponnurengam M. Sivakumar ◽  
Matin Islami ◽  
Ali Zarrabi ◽  
Arezoo Khosravi ◽  
Shohreh Peimanfard
Keyword(s):  
Mechanical Stability ◽  
Chemical Properties ◽  
The Other ◽  
Hydrophilic Polymer ◽  
Two Dimensional ◽  
Normal Tissues ◽  
Physical Chemical ◽  
Anti Cancer ◽  
Good Biocompatibility ◽  
Cancer Theranostics

Background and objective: Graphene-based nanomaterials have received increasing attention due to their unique physical-chemical properties including two-dimensional planar structure, large surface area, chemical and mechanical stability, superconductivity and good biocompatibility. On the other hand, graphene-based nanomaterials have been explored as theranostics agents, the combination of therapeutics and diagnostics. In recent years, grafting hydrophilic polymer moieties have been introduced as an efficient approach to improve the properties of graphene-based nanomaterials and obtain new nanoassemblies for cancer therapy. Methods and results: This review would illustrate biodistribution, cellular uptake and toxicity of polymergraphene nanoassemblies and summarize part of successes achieved in cancer treatment using such nanoassemblies. Conclusion: The observations showed successful targeting functionality of the polymer-GO conjugations and demonstrated a reduction of the side effects of anti-cancer drugs for normal tissues.

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