Oxidation of Various Kraft Lignins with a Bacterial Laccase Enzyme

Modification of kraft lignin (KL), traditionally uses harsh and energy-demanding physical and chemical processes. In this study, the potential of the bacterial laccase CotA (spore coating protein A) for oxidation of KL under mild conditions was assessed. Thereby, the efficiency of CotA to oxidize both softwood and hardwood KL of varying purity at alkaline conditions was examined. For the respective type of wood, the highest oxidation activity by CotA was determined for the medium ash content softwood KL (MA_S) and the medium ash content hardwood KL (MA_H), respectively. By an up to 95% decrease in fluorescence and up to 65% in phenol content coupling of the structural lignin units was indicated. These results correlated with an increase in viscosity and molecular weight, which increased nearly 2 and 20-fold for MA_H and about 1.3 and 6.0-fold for MA_S, respectively. Thus, this study confirms that the CotA laccase can oxidize a variety of KL at alkaline conditions, while the origin and purity of KL were found to have a major impact on the efficiency of oxidation. Under the herein tested conditions, it was observed that the MA_H KL showed the highest susceptibility to CotA oxidation when compared to the other hardwood KLs and the softwood KLs. Therefore, this could be a viable method to produce sustainable resins and adhesives.

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PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3643 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Aulia Alfi

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Coconut Oil ◽

Temperature Treatment ◽

Ash Content ◽

Virgin Coconut Oil ◽

Food Ingredients ◽

Life Analysis ◽

Antibacterial And Antifungal ◽

Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

Jurnal Technopreneur (JTech) ◽

10.30869/jtech.v9i1.721 ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Nurfitrianti Bulotio ◽

Adnan Engelen ◽

Nursia Lateka

Keyword(s):

Sweet Potato ◽

Quality Characteristics ◽

Ash Content ◽

Chemical Quality ◽

Potato Flour ◽

A Value ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

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Cogon Grass for Oil Sorption: Characterization and Sorption Studies

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.775.359 ◽

2018 ◽

Vol 775 ◽

pp. 359-364

Author(s):

Shariff Ibrahim ◽

Siti Noor Inani Binti Baharuddin ◽

Borhanuddin Ariffin ◽

Megat Ahmad Kamal Megat Hanafiah ◽

Nesamalar Kantasamy

Keyword(s):

Bulk Density ◽

Chemical Properties ◽

Ash Content ◽

Imperata Cylindrica ◽

Engine Oil ◽

Batch Adsorption ◽

Oil Sorption ◽

Oil Retention ◽

Good Ability ◽

Physical And Chemical

Cogon grass (Imperata cylindrica), an invasive, unwanted grass was used and evaluated for its applicability for the sorption of engine oil. Other than dried and ground for smaller size, no notable treatment was performed on the cogon grass. The physical and chemical properties of cogon grass were characterized by ash content, bulk density, pH slurry, and Field Emission Scanning Electron Microscopy (FESEM). The oil sorption was performed in a batch adsorption system. The effects of contact time, dosage of adsorbent and oil retention were investigated. The bulk density and ash content of the prepared carbon was 0.34 g/ml and 7.80 %, respectively. The pH slurry value was near neutrality (6.48). FESEM micrograph of cogon grass showed jagged and rough surface. FTIR spectra revealed the presence of aromatic rings of lignin and some aromatic compounds associated with CH. Carbon, hydrogen and nitrogen (CHN) analysis revealed that 41% of cogon grass consists of carbon. The cogon grass was observed to wet oil almost instantly with sorption equilibrium time of 5 min. The dose of cogon grass was found to slightly affect the sorption capacity. Oil retention experiments reveal the good ability of cogon grass to hold oil with about 96% retention after 24 h dripping. This study may provide an insight on the usefulness of cogon grass for removal of engine oils.

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Recovered spinel MnCo2O4 from spent lithium-ion batteries for enhanced electrocatalytic oxygen evolution in alkaline medium

Dalton Transactions ◽

10.1039/c7dt02613g ◽

2017 ◽

Vol 46 (41) ◽

pp. 14382-14392 ◽

Cited By ~ 29

Author(s):

Subramanian Natarajan ◽

S. Anantharaj ◽

Rajesh J. Tayade ◽

Hari C. Bajaj ◽

Subrata Kundu

Keyword(s):

Lithium Ion Batteries ◽

Oxygen Evolution ◽

Alkaline Medium ◽

Water Oxidation ◽

Lithium Ion ◽

Chemical Treatments ◽

Alkaline Conditions ◽

Physical And Chemical ◽

Spent Libs

The recovery of spinel MnCo2O4 from spent LIBs was achieved by a set of physical and chemical treatments, their employment for water oxidation in alkaline conditions was studied, and it was found that the recovered spinel MnCo2O4 were more effective than recovered monometallic oxides.

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Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v36i03.8963 ◽

2017 ◽

Vol 36 (03) ◽

Cited By ~ 2

Author(s):

Murlidhar Ingle ◽

S. S. Thorat ◽

P. M. Kotecha ◽

C. A. Nimbalkar

Keyword(s):

Chemical Composition ◽

Beta Vulgaris ◽

Cardiovascular Health ◽

Nutritional Assessment ◽

Ash Content ◽

Crude Fibre ◽

Nutritional Qualities ◽

Physical And Chemical ◽

Sodium And Potassium ◽

Different Levels

uits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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OPTIMALISASI KADAR ABU DALAM PEMBUATAN MINYAK JARAK PAGAR TERVULKANISASI

Jurnal Sains Natural ◽

10.31938/jsn.v2i1.33 ◽

2017 ◽

Vol 2 (1) ◽

pp. 35

Author(s):

Santi Puspitasari ◽

Hani Handayani ◽

R. Siti Noviani Melinda ◽

Yoharmus Syamsu

Keyword(s):

Jatropha Curcas ◽

Chemical Properties ◽

Optimal Dose ◽

Ash Content ◽

Physical And Chemical Properties ◽

Rubber Compound ◽

Jatropha Curcas Oil ◽

Physical And Chemical ◽

And Chemical Properties

Optimization of Ash Content on the Synthesize of Vulcanized Jarak Pagar (Jatropha curcas) Oil Developments in the preparation of rubber compound formulations should be followed by a rubber compounder, especially in modifying the formula. Rubber compound composed of rubber as an elastomer and its chemical. Each ingredient has a specific function and influence to the properties of rubber articles. The research studied the formulation of vulcanized oil of Jatropha curcas to obtain the best quality in terms of ash content. The experiment begins with the characterization of Jatropha curcas oil and testing of ash content of each component in the formulation of vulcanized Jatropha curcas oil. The results was used as the basis for formulation of vulcanized Jatropha curcas oil components. Vulcanized Jatropha curcas oil was synthesized at the laboratory scale (100 g oil / batch) at 140OC temperature, agitation speed of 100 rpm, and the variation of dose Na2CO3 and ZnO (0.25; 0.50, and 0.75 pho). Vulcanized Jatropha curcas oil obtained were analyzed for visualization of physical and chemical properties. The experimental results showed that the lowest of ash content of vulcanized Jatropha curcas oil was of 1.24% obtained from the reaction by the addition of 0,25 pho of Na2CO3 and 0,50 pho of ZnO. This dose was defined as the optimal dose because it gived the ash content that meets the requirements of commercial vulcanized oil (max 1.5%).Keywords: Rubber compound, elastomer, Jatropha curcas oil ABSTRAK Perkembangan teknik formulasi dalam penyusunan kompon karet harus dapat diikuti oleh rubber compounder terutama dalam memodifikasi formula tersebut. Kompon karet tersusun atas karet sebagai elastomer dan bahan kimianya. Setiap bahan kimia karet memiliki fungsi dan pengaruh yang spesifik terhadap sifat barang jadi karet. Pada penelitian ini dipelajari formulasi bahan dalam pembuatan minyak tervulkanisasi agar diperoleh mutu terbaik ditinjau dari segi kadar abu. Percobaan diawali dengan karakterisasi minyak jarak pagar dan pengujian kadar abu setiap komponen dalam formulasi minyak jarak pagar tervulkanisasi. Hasilnya digunakan sebagai dasar penyusunan formulasi komponen minyak jarak pagar tervulkanisasi. Minyak jarak pagar tervulkanisasi dibuat pada skala laboratorium (100 g minyak/batch) pada suhu 140oC, kecepatan pengadukan 100 rpm, dan variasi dosis Na2CO3 serta ZnO (0,25; 0,50; dan 0,75 bsm). Minyak jarak pagar yang diperoleh dianalisis visualisasi fisik dan sifat kimianya. Hasil percobaan menunjukkan bahwa kadar abu minyak jarak pagar tervulaknisasi terendah sebesar 1,24% diperoleh dari reaksi dengan penambahan 0,25 bsm Na2CO3 dan 0,50 bsm ZnO. Dosis ini ditetapkan sebagai dosis optimal karena memberikan kadar abu yang memenuhi persyaratan minyak nabati tervulkanisasi komersial (maks 1,5%).Kata kunci: Kompon karet, elastomer, minyak jarak pagar

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Physiochemical Characteristics of Functional Drinks Antidiarrhoe Tea-Leaf Suweg (Amorphophallus paeoniifolius BI)

Journal of Applied Food Technology ◽

10.17728/jaft.48 ◽

2018 ◽

Vol 4 (2) ◽

Author(s):

Ikabela Tifandi ◽

Bhakti Etza Setiani ◽

Siti Susanti

Keyword(s):

Chemical Properties ◽

Ash Content ◽

Tannin Content ◽

Color Test ◽

Physical Test ◽

Crude Fiber Content ◽

Chemical Character ◽

Tea Leaf ◽

Physical And Chemical ◽

Test Result

leaf suweg as a product of tea form believed be efficacious antidiarrheal so potentially as a funcional beverage. This research aims to know the physical and chemical character of tea-leaf products suweg packed in the form of sac. The product is divided into 5 types of formula such as F0 (100% tea powder), F1, F2, F3 (25%, 50%, and 75% suweg leaf substitution) and F4 (100% suweg) with 4 replications respectively. The results showed that the chemical properties of moisture content, ash content, and crude fiber content were not significantly different between the various formulas, while the highest tannin content was shown by F1 (p< 0.05). Physical test result that the state of steeping has met the SNI standard of tea powder where all formulas dissolveperfectly in water at 100C. The physical color test of steeping shows the sequence of dark brown (F0), faded brown (F1), brownis green (F2), green (F3) and clear green (F4). It can be conclude that the suweg tea product produced in this study have the same chemical characteristict with tea products in general except tannin conten, with he quality.keywords : tea, greentea leaves, suweg, functional drinks

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Alkaline and acid solubilisation of waste activated sludge

Water Science & Technology ◽

10.2166/wst.2021.179 ◽

2021 ◽

Author(s):

Tales Abreu Tavares de Sousa ◽

Fernanda Patrício do Monte ◽

José Vanderley do Nascimento Silva ◽

Wilton Silva Lopes ◽

Valderi Duarte Leite ◽

...

Keyword(s):

Activated Sludge ◽

Soluble Fraction ◽

Total Dissolved Solids ◽

Waste Activated Sludge ◽

Anaerobic Biodegradability ◽

Consumption Rates ◽

Alkaline Conditions ◽

Pre Treatment ◽

Physical And Chemical ◽

Aerobic And Anaerobic

Abstract The influence of acidic and alkaline conditions on the solubilisation process of waste activated sludge (WAS) was investigated using HCl and NaOH at pH 2, 10, 11 and 12. The rise in concentration of solubilised compounds, the influence of reaction time, and the influence of the concentration of total solids (TS) during the solubilisation process were determined. Physical and chemical tests demonstrated that pre-treatment provided a release of compounds from the sludge floc matrix into the soluble fraction, characterising the solubilisation process. The highest degree of WAS solubilisation was observed when a pH of 12 was applied. Although largest effects were already attained after 0.25 h, WAS solubilisation continued reaching an increase in total dissolved solids by a factor 10.4 after 720 hrs. Under these conditions, the dissolved organic carbon (DOC), proteins, and carbohydrates resulted in releases up to 15, 40 and 41 times, respectively; and phosphorus increased 5.7 times. Results indicate that by applying alkaline pre-treatment, higher TS concentrations can be treated per reactor volume compared to non-pre-treated WAS. Aerobic and anaerobic biodegradability tests showed increased bioconversion potentials in full-scale treatment plants. The respirometry tests ratify the improvement in solubilisation, with O2 consumption rates increasing 1.4 times, concomitant with an additional 261 mg·L−1 of the COD used, which represents 90% bioconversion of waste activated sludge. Biomethanisation test indicated an increase of 3.6 times relative to the blank.

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Studies on Platelet Proteins. IV. Some Physical and Chemical Properties of Thrombosthenin

Blood ◽

10.1182/blood.v34.4.511.511 ◽

1969 ◽

Vol 34 (4) ◽

pp. 511-520 ◽

Cited By ~ 8

Author(s):

P. GANGULY

Keyword(s):

Protein A ◽

Gel Filtration ◽

Chemical Properties ◽

Sedimentation Coefficient ◽

Viscosity Data ◽

Kinetic Unit ◽

Platelet Protein ◽

Low Protein ◽

Approximate Molecular Weight ◽

Physical And Chemical

Abstract The contractile platelet protein thrombosthenin has been isolated with butanol and purified further by repeated precipitation and gel filtration. Thrombosthenin thus isolated shows all the typical properties of this protein as reported in the literature. 1 M NaCl-tris, pH 7.2 has been found to be a better solvent than 0.6 M KCl as far as stability, resolution and aggregation of the protein are concerned. In the ultracentrifuge, 0.7 per cent thrombosthenir in 0.6 M KCl shows three hypersharp boundaries with sedimentation coefficients of 36 S, 56 S and 83 S. However, at low protein concentration only the 36 S boundary is observed. In 1 M NaCl, all these components break down producing a single kinetic unit of 18 S which dissociates further to 7 S. The 7 S component retains the ATP-sensitivity typical of thrombosthenin, suggesting it to be the monomeric unit of this protein. A similar hypersharp boundary with similar sedimentation coefficient to purified thrombosthenin has been noted in platelet ghosts solubilized in presence of detergent. A combination of sedimentation and viscosity data leads to an approximate molecular weight 8.9 x 105 for thrombosthenin.

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Analysis of Physical and Chemical of Starch Lindur (Bruguiera Gymnorrhiza), Pedada (Sonneratia Casiolaris) and Api-Api (Avicennia Marina)

Journal of Environment and Ecology ◽

10.5296/jee.v7i2.10610 ◽

2016 ◽

Vol 7 (2) ◽

pp. 42 ◽

Cited By ~ 1

Author(s):

Melkhianus Hendrik Pentury

Keyword(s):

Water Content ◽

Health Agency ◽

Avicennia Marina ◽

Ash Content ◽

Fiber Content ◽

Sucrose Content ◽

Bruguiera Gymnorrhiza ◽

Physical And Chemical ◽

Study Laboratory ◽

Water Absorbance

Mangrove is one of the coastal ecosystem which highly beneficial for human, several type of mangrove that were commonly used as food source for human were Bruguiera gymnorrhiza, Sonneratia casiolaris and Avicennia marina. With high carbohydrate content, these three mangrove has the potential to be processed into starch or flour. Characterization review of physical and chemical traits of starch from Bruguiera gymnorrhiza, Sonneratia casiolaris and Avicennia marina was done in Health Laboratory of Health Agency in Maluku Province and Community Health Study Laboratory in Health Faculty of Universitas Kristen Indonesia Maluku. Physical and chemical analysis done consist of coarse fiber, protein, fat, water content, ash content, sucrose content, white degrees, water absorbance, starch and amylose analysis. Result of this study showed that sucrose content of Bruguiera gymnorrhyza was 19,5%, of Sonneratia casiolaris was 42,1% and of Avicennia marina was 21,4%. For sucrose content of starch were 10,85%, 15,25% and 11,15%. White degree of flour were 39,45%, 45,17% and 40,45% respectively. White degree for starch were 57,72%, 66,39% and 60,8%. Coarse fiber content for flour of Bruguiera gymnorrhiza was 1,24 ml/gr, of Sonneratia casiolaris 0,97 ml/gr, and of Avicennia marina 1,05 ml/gr. Water absorbance for starch of Bruguiera gymnorrhize was the highest with 3,57 ml/gr, followed by Sonneratia casiolaris with 1,46 ml/gr and Avicennia marina with 2,33 ml/gr. Water content of Bruguiera gymnorrhiza starch was between 9,02%-10,77%. Water content of Sonneratia casiolaris starch was between 10,72%-11,90%. Water content of Avicennia marina starch was between 7,69%-9,61%. Ash content of Bruguiera gymnorrhiza starch was about 4,65%-5,65%. Ash content of Sonneratia casiolaris starch was about 4,10%-4,17% and ash content of Avicennia marina starch was about 3,87%-4,16%. Highest protein content for each type was Bruguiera gymnorrhiza with 3,31%, Sonneratia casiolaris with 1,69% and Avicennia marina with 2,20%. Fat content for each type was 0,89%, 0,58% and 0,94% respectively. Coarse fiber content for each type was 1,40%, 0,51% and 0,99%. Starch of Bruguiera gymnorrhiza was 73,19%, of Sonneratia casiolaris was 61,95% and of Avicennia marina was 70,71%. Amylose content for those three were 31,45%, 20,28% and 27,69%. This study contribution was to obtain starch sources as food material.

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