scholarly journals PENGGUNAAN KATALIS MgF2 DALAM SINTESIS SENYAWA TURUNAN AMOKSISILIN

2021 ◽  
Vol 4 (1) ◽  
pp. 7-13
Author(s):  
Hadi Barru Hakam Fajar Siddiq
Keyword(s):  
Melting Point ◽  
Bitter Taste ◽  
Chemical Characteristic ◽  
Physical Characteristics ◽  
Organoleptic Test ◽  
Point Test ◽  
Physical And Chemical ◽  
Brown Powder

The synthesis of amoxicillin derivatives was carried out by reaction of amoxicillin with p-aminophenol which was catalyzed by MgF2. The aims of this research was to characterize amoxicillin derivatives. The compounds have been characterized by physical and chemical tests including organoleptic test, melting point test, pH test, Rf value test and maximum wavelength test. The results showed that the compounds having physical characteristics including organoleptic was brown powder and bitter taste with 238°C melting point. The chemical characteristic showed that Rf value was about 0.6, a pH was 6,1 and a maximum wavelength was 311 nm.

PEMANFAATAN EKSTRAK BIJI KESUMBA KELING ( Bixa orellana L) SEBAGAI PEWARNA ALAMI PADA SEDIAN LIPSTIK

2020 ◽  
Vol 7 (2) ◽  
pp. 222-231
Author(s):  
Luky Dharmayanti
Keyword(s):  
Melting Point ◽  
Seed Extract ◽  
Natural Dyes ◽  
Bixa Orellana ◽  
Organoleptic Test ◽  
Point Test ◽  
Irritation Test ◽  
Sediment Test ◽  
Orange Color

Lipstick (Lipstick) is a cosmetic sedan that is used to color the lips with an artistic touch so as to enhance aesthetics in facial makeup. One of the plants that can be used as natural dyes is kelumba keling (Bixa orellana L). Kesumba rivet contains bixsin and nonbixin compounds, which can be used as natural dyes that have the potential as antioxidants. The aim of this study is to utilize kelumba keling as a natural coloring agent in lipstick sedans.Making Keeling keumba seed extract by maceration using 70% ethanol as a solvent. The formulation was made by means of a lipstick base added with variations in the concentration of kesumba keling seed extract 18%, 20%, 22%. Tests carried out on a lipstick sedan made include organoleptic test, irritation test, PH test, melting point test, lipstick sediment test , during storage for 30 days.The results of the test of the lipstick extract of the kesumba rivet seed in the stable orange color organoleptic test can be seen in the irritation test of the non-irritating lipstick sedan, at the melting point test at 51oC for 15 minutes formulation F0, F1, F2, F3 the lipstick made can melt, at Sedian rub test was carried out 5 times basting. In this study it can be concluded that the kesumba keling seed extract can be used as a natural coloring agent in lipstick sedans. Kata Kunci    : Biji Kesumba Keling, Lipstik, Evaluasi lipstik

scholarly journals Um panorama das propriedades físicas e químicas de substratos utilizados em horticultura no sul do Brasil

2015 ◽  
Vol 21 (3) ◽  
pp. 299 ◽  
Author(s):  
Gilmar Schafer ◽  
Paulo Vitor Dutra de Souza ◽  
Claudimar Sidnei Fior
Keyword(s):  
Electrical Conductivity ◽  
Total Porosity ◽  
Chemical Characteristic ◽  
Physical Characteristics ◽  
Water Retention Curve ◽  
Chemical Analyses ◽  
Retention Curve ◽  
Commercial Laboratory ◽  
Wide Range ◽  
Physical And Chemical

The cultivation in greenhouse and containers culminated with the necessity to use substrates with formulations as well as distinguished chemical and physical characteristics, the last ones assuming a key role in cultivation of horticultural plants. The aim of this study is to present results of physical and chemical analyses of substrates forwarded to an commercial laboratory (Laboratório de Substratos para Plantas - UFRGS) for the last three years, aiming to establishing a panorama of the substrates area and comparing them with reference values cited in the literature. In this period were performed 307 physical and 479 chemical analyses, which were the basis for this study. Physical analyses performed were the density in dry basis and the water retention curve (total porosity, air space, available water and remaining water). Chemical analyses were the electrical conductivity (EC) and the pH. The main results concerning physical characteristics, demonstrate that the substrates present wide range of density in dry basis and may be used for different sized containers; however most substrates analyzed is out of ideal range for the other physical characteristics of the substrate. For the chemical characteristic the substrates in cultivation in southern Brazil are mostly alkaline and the electrical conductivity of the substrates in cultivation is very diverse, with considerable number of samples above the recommended.

scholarly journals Isolasi dan Identifikasi Senyawa Metabolit Sekunder Ekstrak Aseton Daun Tumbuhan Tembelekan (Lantana camara Linn.)

2019 ◽  
Vol 20 (2) ◽  
pp. 179
Author(s):  
Rosni Kotala ◽  
Diana Eka Pratiwi ◽  
Ramdani Ramdani
Keyword(s):  
Melting Point ◽  
Lantana Camara ◽  
Wave Number ◽  
Hydroxyl Group ◽  
Secondary Alcohols ◽  
Exploratory Research ◽  
South Sulawesi ◽  
Point Test ◽  
Acetone Fractionation ◽  
Spectrum Data

ABSTRAK Penelitian ini adalah penelitian eksplorasi yang bertujuan untuk mengisolasi dan mengidentifikasi senyawa metabolit sekunder dari ekstrak aseton daun tumbuhan tembelekan (Lantana camara Linn.). Daun tumbuhan ini diperoleh dari Kabupaten Wajo, Sulawesi Selatan. Penelitian dilakukan melalui beberapa tahap yaitu preparasi sampel, maserasi dengan aseton, fraksinasi, pemurnian, dan identifikasi. Isolat yang diperoleh berbentuk serbuk berwarna putih yang terdekomposisi pada suhu 222 0C dan uji pereaksi menunjukan hasil positif pada pereaksi Lieberman- Buchard. Data dari hasil Spektrum FTIR menunjukkan pada bilangan gelombang 3126.61 cm-1 mengandung gugus hidroksil (OH), alkil (CH2 danCH3)padabilangangelombang2956,80cm-1 ,C-Oalkoholsekunder pada bilangan gelombang 1039.63 cm-1dan alkena (C=C) tak terkonjugasi pada bilanagan gelombang 1678,07 cm-1. Berdasarkan uji titik leleh, uji pereaksi serta data spektrum FTIR isolat diduga senyawa steroid yang termasuk golongan sterol (steroid alkohol). Kata kunci : Lantana camara Linn., Isolasi, Aseton, Sterol ABSTRACT This exploratory research aimed to isolate and identificate the secondary metabolite compound in aceton extract of tembelekan leaves (Lantana camara Linn.). Samples were obtained from Wajo regency, South Sulawesi. This research was conducted in several steps; preparation, maceration with acetone, fractionation, purification, and identification. The result obtained pure isolate form white powder, melting point of 222 0C and reagent test showed positive of Burchard Lieberman. Data spectrum of FTIR showed wave number (cm-1) of 3126.61 cm-1 as a hydroxyl group (OH), alkyl (CH2 and CH3) at wave number 2956.80 cm-1, CO secondary alcohols at wave number 1039.63 cm-1 and alkene (C = C) unconjugated at wave number of 1678.07 cm-1. Based on the melting point test, reagent test and FTIR spectrum data showed that the isolate steroid compound as sterol group (alcohol steroid). Keywords : Lantana camara Linn., Isolation, Acetone, Sterols

Growth of selected Australian plants in soilless media using coir as a substitute for peat

1998 ◽  
Vol 38 (8) ◽  
pp. 879 ◽  
Author(s):  
C. A. Offord ◽  
S. Muir ◽  
J. L. Tyler
Keyword(s):  
Shoot Growth ◽  
Native Plants ◽  
Physical Characteristics ◽  
Growth Characteristics ◽  
Coir Fibre ◽  
Root And Shoot Growth ◽  
Australian Standard ◽  
Physical And Chemical ◽  
Water Holding ◽  
Coconut Mesocarp

Summary. In 2 experiments coir fibre (coconut mesocarp) was compared with peat as a propagation or potting mix component for selected Australian native plants. The first experiment investigated root and shoot growth on cuttings of Pultenaea parviflora grown in mixes of peat : perlite : sand 4:7:3, coir : perlite : sand 4:7:3 or coir:perlite:sand 3:7:3. No differences in rooting or shoot regrowth were detected even though there were some differences in the chemical and physical characteristics of the mixes. Over 2 months, pH of the coir mixes rose from 3.3 and 3.9 to 5.8 and 5.6, respectively, whilst electrical conductivity decreased from 0.253 and 0.127 dS/m to 0.095 and 0.103 dS/m. The physical characteristics (air-filled porosity and water-holding capacity) of the mixes did not change substantially over time. In the second experiment, Brachyscome multifida var. dilatata, Correa ‘Dusky Bells’, Eucalyptus melliodora and Grevillea × gaudichaudii were potted into peat : sand 1:2, coir:sand 1:2 or coir:sand 1:3; whilst Callicoma serratifolia and Lomandra longifolia were potted into peat:sand 1:2, coir:sand 1:2 or coir:sand 1:5. All taxa and potting mix combinations were subjected to a ‘less frequent’ or ‘more frequent’ watering regime. The physical and chemical characteristics of the mixes were all within the Australian standard recommendations (AS 3743-1996) with the exception of pH which was initially slightly higher than recommended in all mixes. Analysis of growth characteristics over 14 months did not reveal any clear overall differences between mixes, indicating that coir was comparable with peat.

scholarly journals Physical and Chemical Characteristic of Virgin Coconut Oil under Mix Culture Fermentation Technique

2019 ◽  
Vol 1364 ◽  
pp. 012009
Author(s):  
Nurul Asiah ◽  
Rizki Maryam Astuti ◽  
Laras Cempaka ◽  
Rahmahdona Setiani
Keyword(s):  
Coconut Oil ◽  
Chemical Characteristic ◽  
Virgin Coconut Oil ◽  
Physical And Chemical

Infant Formula Physical Stability

1982 ◽  
Vol 65 (6) ◽  
pp. 1482-1487
Author(s):  
J Preston Miles
Keyword(s):  
Infant Formula ◽  
Physical Stability ◽  
Technical Problem ◽  
Physical Nature ◽  
Product Evaluation ◽  
Physical Characteristics ◽  
Consumer Acceptance ◽  
Solution Processes ◽  
Design And Manufacture ◽  
Physical And Chemical

Abstract The physical nature of liquid infant formula products is characterized in terms of emulsion, suspension, and solution processes. Such mixtures inevitably undergo phase separation. A variety of physical and chemical phenomena govern the gradual changes in the appearance of these products. The consequent loss of physical elegance is primarily a question of consumer acceptance. Only in the most extreme cases do the physical characteristics deteriorate to the point that swallowing and digestion are affected. Recently, both public and regulatory attention has been focused on the physical characteristics of liquid infant formula products. Formula appearance is the product aspect most readily evaluated by the consumer. The design and manufacture of products that will have consistent appearance over extended periods is a difficult technical problem. This presentation summarizes the phenomena responsible for changes in the physical characteristics of liquid infant formula products. Product defects are discussed and methods for product evaluation are described. Representative data on the effect of storage on product physical elegance also are presented.

Preparation and Mechanical Performance of Sulpoaluminate Cement by Using Industrial Solid Wastes

2017 ◽  
Vol 726 ◽  
pp. 510-514
Author(s):  
Shi Zhen Zhao ◽  
Feng Lan Han ◽  
Gui Qun Liu ◽  
Mao Hui Li ◽  
Yu Jie Chen
Keyword(s):  
Fly Ash ◽  
Mechanical Performance ◽  
Cement Mortar ◽  
Raw Materials ◽  
Industrial Process ◽  
Chemical Characteristic ◽  
Cement Clinker ◽  
Hydration Mechanism ◽  
Water To Cement Ratio ◽  
Physical And Chemical

By using Mn slag, Mg slag and Fly ash which comes from industrial process in Ningxia province as raw materials, the sulpoaluminate cement was prepared via sintering raw materials in a furnace. The physical and chemical characteristic of sulpoaluminate cement clinker was tested. The optimal proportion of clinkers is also determined by the results of phase composition, microstructure and hydration mechanism. The results shows that when the mixed ratio of Mn slag, Mg slag and Fly ash is 21%, 21% and 0% respectively in the raw materials and the calcination temperature is 1300 °C for 30 min, sulphoaluminate cement clinker with maximum amount of C4A3S, C2S and C4AF was prepared. Then, natural gypsum was added into the clinker powder with a ratio of 15% to make cement materials. When water to cement ratio is 0.5 and cement to sand ratio is 1:3, the cement mortar obtain a compressive strength of 22.22 MPa at 3d, 31.2 MPa at 7 d, and the flexural strength of 3.86MPa at 3d, and 4.83 MPa at 7d respectively.

scholarly journals Arjuna Coffee Organoleptic Test

2021 ◽  
Vol 1 (1) ◽  
pp. 545-548
Author(s):  
Sari Virgawati ◽  
Ari Wijayani ◽  
Ninik Probosari
Keyword(s):  
Bitter Taste ◽  
Consumer Preferences ◽  
Global Market ◽  
Sour Taste ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Organoleptic Test ◽  
Fertile Soil

The organoleptic test of coffee grown in the Toyomarto area aims to determine consumer preferences for coffee grown on the slopes of Mount Arjuna. The two types of coffee that are most in demand in the global market are Arabica and Robusta. When viewed from the level of consumption, around 70% of the world's population are consumers of Arabica coffee, which has a mild and aromatic taste. Meanwhile, the remaining 30% of the world's population are consumers of Robusta coffee, which has a bitter taste and 50% higher caffeine content than Arabica coffee. There is another type that is grown in Toyomarto, namely the Liberica type. Toyomarto Village, which is located in Singosari District, Malang Regency, is located at an altitude of 700-1200 masl. has a fertile soil that makes a specific and unique taste in the coffee that grows around it. Organoleptic testing has been carried out at 2 different locations. The panelists really liked the sour taste of Arabica coffee and the bitter taste of Robusta coffee. Meanwhile, Liberica coffee was less liked by the panelists.

scholarly journals UJI KARAKTERISTIK FISIK DAN KIMIA PAKAN LOKAL DAN IMPOR KUDA PACU MINAHASA

ZOOTEC ◽  
2015 ◽  
Vol 35 (1) ◽  
pp. 62
Author(s):  
Veity M Pongoh ◽  
B. Tulung ◽  
Y L.R. Tulung
Keyword(s):  
Nutrient Content ◽  
Analysis Data ◽  
Developed Countries ◽  
Physical Characteristics ◽  
Survey Method ◽  
Feed Ingredients ◽  
Race Horse ◽  
Breeding Farms ◽  
Physical And Chemical ◽  
Race Horses

PHYSICAL AND CHEMICAL CHARACTERISTICS APPRAISAL OF LOCAL AND IMPORTED RACE HORSES FEED IN MINAHASA The present study was conducted to determine the physical characteristics and nutrient content of racehorse diets both local and imported feed used mostly by race horse breeders in Minahasa region. Race horse breeding management in Indonesia fully adopts methods used in developed countries. Race horse breeders in Minahasa have been practicing of using oats as an imported ingredient to replace local feed rice. This is due to the lack of further testing of local feed, so that race horse breeders practice and rely on using imported feed ingredients to feed their horses just before the horse racing.  A survey method was used to collect data, using interviews and direct observations on several race horses breeding farms. Types and amount of feed (forage and concentrates) both local and imported given to race horse were taken about 500gr for samples analysis. Data were statistically analyzed using t-test. The results showed that the nutrient content of imported feed ingredients significantly higher (P <0.05) compared with local feed. Physical characteristics (color, flavour, shape, and texture) of local food (rice) was significantly different (P <0.05) from that of imported feed (oats). It can be concluded that the nutrient content of imports feed is higher than that of local feed, and physical characteristics of oat and rice, different in colour, shape, aroma, and texture, on the other hand, oat and rice have the same physical shape. Keywords: Physical characteristics, Chemistry, Race horse, Local Feed, Imported Feed.

scholarly journals CHARACTERISTICS OF FRUIT FERMENTATION OF ANNONA MONTANA FRUIT USING SACCHAROMYCES CEREVICIAE

2021 ◽  
Vol 4 (2) ◽  
pp. 99-111
Author(s):  
Ambar Fidya Sari
Keyword(s):  
Ph Value ◽  
Chemical Characteristic ◽  
Research Data ◽  
Total Acid ◽  
Three Stages ◽  
The One ◽  
Post Hoc ◽  
Physical And Chemical ◽  
The Impact ◽  
One Way Anova

Soursop mountain (Annona montana Macf) is a genus of Annonaceae, which contains metabolite compounds and antioxidant activity. Mountain soursop fermentation process is carried out with the addition of yeast Saccharomyces cereviciae which can convert carbohydrates into ethanol and organic acid.. The study is aimed at knowing the impact of the duration of the fermentation on the Soursop mountain on physical and chemical characteristics as a natural preservative. The study involves three stages, beginning with the production of mountain-source-juice, then fermentation, and testing of physical characteristics involving organoleptic (colour, aroma, taste, and texture), pH, and viscosity, whereas on the chemical characteristic that is total acid. Research data is analyzed by the One Way Anova method when there is a valid influence followed by the Post Hoc Tukey at real levels α=5%. Changes in physical and chemical grade values include organoleptic (yellow whiteness, aroma scent of the tape, a slightly thick liquid texture (soft) and no gloating, a very sour taste, a 3,86 pH value, a viscosity 583,33 cp, and a total acetate acid 0,4281%.Keywords: Annona Montana; fermentation ;Saccharomyces cereviciae

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