Effects of Ca2+ Concentration on Calcium Carbonate Crystallization in Egg White Protein Solution

2011 ◽  
Vol 197-198 ◽  
pp. 199-202 ◽  
Author(s):  
Wen Kun Zhu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Jing He
Keyword(s):  
Thermal Decomposition ◽  
Calcium Carbonate ◽  
Egg White ◽  
Particle Sizes ◽  
Protein Solution ◽  
Solution System ◽  
Egg White Protein ◽  
Ft Ir

The calcium carbonate crystallization were controlled by Ca2+ concentration in the 10% (V/V) egg white protein solution and the morphology, structure and thermal decomposition of which were characterized by FT-IR, SEM, XRD and TG. The results showed in egg white protein solution system, concentration of Ca2+ had significant effects on the crystallized morphology, orientation and crystallinity of calcium carbonate. Calcium carbonate particles have more uniformed calcite and vaterite mixed crystallization in low Ca2+ concentration while calcium carbonate tends to form mixed particle sizes and more complete calcite crystallization in high Ca2+ concentration.

Effects of Temperature on the Crystallization of Calcium Carbonate in Egg White Protein Solution System

2011 ◽  
Vol 675-677 ◽  
pp. 349-352 ◽  
Author(s):  
Wen Kun Zhu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Jian Zhou ◽  
Yan Lu
Keyword(s):  
Calcium Carbonate ◽  
Egg White ◽  
Crystal Formation ◽  
Protein Solution ◽  
Solution System ◽  
Crystal Forms ◽  
Egg White Protein ◽  
Effects Of Temperature

Various crystal forms of calcium carbonate were successfully synthesized with CaCl2 and Na2CO3 in 10%(V/V) egg white protein solution system at 20 °C, 40 °C and 60 °C, respectively. The obtained calcium carbonate were characterized by SEM, XRD, FTIR and TG. In addition, the possible mechanism of crystal formation were analyzed. The results indicated that egg white protein could regulate the crystal forms of calcium carbonate and the calcium carbonate, which contained a small amount of egg white protein and consisted of mixed calcite and aragonite, was mainly spherical. With the temperature rosing, the vaterite content gradually increased while the calcite decreased.

Effects of Ca2+ Concentration on Calcium Carbonate Crystallization in Lignin Solution System

2011 ◽  
Vol 695 ◽  
pp. 521-524 ◽  
Author(s):  
Wen Kun Zhu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Pan He
Keyword(s):  
Thermal Decomposition ◽  
Calcium Carbonate ◽  
Solution System ◽  
Uniform Size ◽  
Ft Ir

The calcium carbonate crystallization was controlled by Ca2+concentrations, under the system of lignin solution with concentration of 10 g / L. Its morphology, structure and thermal decomposition were characterized by FT-IR, SEM, XRD and TG. Results showed that in lignin solution system, concentration of Ca2+had significant effects on the crystallized morphology, orientation and crystallinity of calcium carbonate. Calcium carbonate crystal under low Ca2+concentration had more uniform size while under high Ca2+concentration which tended to form various sizes with more complete crystallization. The calcium carbonate crystals were all calcite calcium carbonate, which formed under different Ca2+concentrations.

PREPARATION AND CHARACTERIZATION OF PROTEIN-STABILIZED EMULSIONS BY MICROCHANNEL EMULSIFICATION

2006 ◽  
Vol 05 (06) ◽  
pp. 959-966 ◽  
Author(s):  
LI-JUN YIN ◽  
MASAYOSHI SAITO ◽  
ISAO KOBAYASHI ◽  
MITSUTOSHI NAKAJIMA
Keyword(s):  
Whey Protein ◽  
Egg White ◽  
Dispersed Phase ◽  
Particle Sizes ◽  
Soybean Flour ◽  
Protein Solution ◽  
Egg White Protein ◽  
Coefficients Of Variation ◽  
Β Lactoglobulin

We investigated the preparation and characterization of protein-stabilized emulsions by microchannel (MC) emulsification. BSA, β-lactoglobulin, γ-globulin, lysozyme, soybean flour, whey protein, and egg white protein were used as emulsifiers. Stable monodispersed emulsions were prepared using BSA, β-lactoglobulin, soybean flour, and whey protein, whose particle sizes ranged from 41.0 to 44.1 μm, and whose coefficients of variation were less than 6.5%. Monodispersed emulsions could not be prepared using γ-globulin, lysozyme, and egg white protein as emulsifiers. The particle became significantly bigger and its monodispersity decreased with the increase of the dispersed-phase flux, but monodispersed emulsion was successfully prepared even when the dispersed-phase flux was increased to 30 L/(m2h). Particle formation behaviors were closely related to protein solution properties, such as interfacial tension and contact angle on a silicon plate, pH and the ionic strength of protein solution.

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

scholarly journals A Facile Urea-Assisted Thermal Decomposition Process of TiO2 Nanoparticles and Their Photocatalytic Activity

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 165
Author(s):  
Sandip Madhukar Deshmukh ◽  
Mohaseen S. Tamboli ◽  
Hamid Shaikh ◽  
Santosh B. Babar ◽  
Dipak P. Hiwarale ◽  
...  
Keyword(s):  
Thermal Decomposition ◽  
Photocatalytic Activity ◽  
Tio2 Nanoparticles ◽  
Large Scale ◽  
Ultra Violet ◽  
Tio2 Nps ◽  
Transmission Electron ◽  
Structures And Properties ◽  
Ft Ir ◽  
Large Scale Synthesis

In the present work, we have reported a facile and large-scale synthesis of TiO2 nanoparticles (NPs) through urea-assisted thermal decomposition of titanium oxysulphate. We have successfully synthesized TiO2 NPs by using this effective route with different weight ratios of titanium oxysulphate: urea. The structures and properties of TiO2 NPs were confirmed by scanning electron microscope) (SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), fourier transform infrared spectroscopy (FT-IR), ultra violet–visible spectroscopy (UV-vis), and photoluminescence (Pl) techniques. XRD demonstrated that TiO2 NPs holds of anatase crystal phase with crystallizing size 14–19 nm even after heating at 600 °C. TGA, SEM, and TEM images reveal urea’s role, which controls the size, morphology, and aggregation of TiO2 NPs during the thermal decomposition. These TiO2 NPs were employed for photodegradation of Methyl Orange (MO) in the presence of ultraviolet (UV) radiation. An interesting find was that the TiO2 NPs exhibited better photocatalytic activity and excellent recycling stability over several photodegradation cycles. Furthermore, the present method has a great perspective to be used as an efficient method for large-scale synthesis of TiO2 NPs.

scholarly journals Site of Egg White Protein Formation

1962 ◽  
Vol 237 (10) ◽  
pp. 3196-3199
Author(s):  
Stanley Mandeles ◽  
Eufemio D. Ducay
Keyword(s):  
Egg White ◽  
Egg White Protein
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