Anti-ultraviolet and physical properties of woolen fabrics cured with citric acid and TiO2/chitosan

2006 ◽  
Vol 100 (6) ◽  
pp. 4311-4319 ◽  
Author(s):  
Sung-Huang Hsieh ◽  
Fang-Ru Zhang ◽  
Hui-Si Li
Keyword(s):  
Citric Acid ◽  
Physical Properties

scholarly journals Preparation of bottom-up graphene oxide using citric acid and tannic acid, and its application as a filler for polypropylene nanocomposites

RSC Advances ◽  
2021 ◽  
Vol 11 (13) ◽  
pp. 7663-7671
Author(s):  
Huiseob Shin ◽  
Min-Young Lim ◽  
Jinwoo Oh ◽  
Yonghoon Lee ◽  
Jong-Chan Lee
Keyword(s):  
Graphene Oxide ◽  
Citric Acid ◽  
Physical Properties ◽  
Tannic Acid ◽  
Surface Characteristics ◽  
Lateral Size ◽  
Bottom Up ◽  
Polypropylene Nanocomposites

The effect of lateral size and surface characteristics of CBGO on the physical properties of polypropylene nanocomposites was studied.

The value of nitrophosphate fertilizers

1958 ◽  
Vol 50 (3) ◽  
pp. 253-259 ◽  
Author(s):  
G. W. Cooke ◽  
G. E. G. Mattingly ◽  
F. V. Widdowson
Keyword(s):  
Citric Acid ◽  
Physical Properties ◽  
Field Experiments ◽  
Dicalcium Phosphate ◽  
Residual Effects ◽  
Ammonium Citrate ◽  
Phosphate Ions

The phosphorus effects of several nitrophosphates were compared with those of superphosphate and dicalcium phosphate in field experiments in 1954 and 1955. In both years immediate effects were measured on radishes, and in 1954 residual effects were measured on a crop of ryegrass which was cut twice.None of the nitrophosphates tested were more than one-third as efficient as superphosphate for radishes. The residual effects of nitrophosphate (relative to superphosphate) for grass were much larger than their corresponding immediate effects on radish; several materials were as good as superphosphate for increasing the yields of the second cut of grass. The immediate effects of nitrophosphates were much increased by preparing finely ground powders from commercial granulated products.In both years dicalcium phosphate was equivalent to superphosphate and gave significantly higher yields of radish than any of the granulated nitro-phosphates. At the second cutting of grass in the 1954 experiment there were no significant differences between yields given by dicalcium phosphate and the nitrophosphates.The solubilities of the phosphorus of nitrophosphates in solutions of citric acid, neutral ammonium citrate, and alkaline ammonium citrate, were of little value in estimating immediate effects of granulated products. It is suggested that physical properties of the granules affect the rate at which phosphate ions can diffuse and so complicate the interpretation of solubility tests.

Effects of Moulding Temperature on the Physical Properties of Wood-Based Moulding Bonded with Citric Acid

2012 ◽  
Vol 62 (1) ◽  
pp. 63-68 ◽  
Author(s):  
Kenji Umemura ◽  
Tomohide Ueda ◽  
Shuichi Kawai
Keyword(s):  
Citric Acid ◽  
Physical Properties

Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties

2015 ◽  
Vol 43 ◽  
pp. 252-258 ◽  
Author(s):  
Viviane Machado Azevedo ◽  
Eric Keven Silva ◽  
Camila Ferreira Gonçalves Pereira ◽  
Joyce Maria Gomes da Costa ◽  
Soraia Vilela Borges
Keyword(s):  
Citric Acid ◽  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Montmorillonite Clay ◽  
Biodegradable Films ◽  
Clay Nanoparticles

scholarly journals Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

2013 ◽  
Vol 67 (1) ◽  
pp. 103-113 ◽  
Author(s):  
Olivera Simurina ◽  
Bojana Filipcev ◽  
Pavle Jovanov ◽  
Bojana Ikonic ◽  
Dragana Simovic-Soronja
Keyword(s):  
Experimental Data ◽  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Citric Acid ◽  
Organic Acids ◽  
Physical Properties ◽  
Regression Coefficient ◽  
Desirability Function ◽  
Dough Extensibility ◽  
Main Effects

In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface methodology and desirability function. The paper brings the analysis of the main effects as well as their interactions. The effect of organic acids was evident in relation to pH lowering and decrease in free thiol groups, which consequently changed the physical properties of dough (increased dough energy, extensibility and resistance). The well known oxidative effect of ascorbic acid which is manifested as increase in dough energy and resistance, was enhanced by the addition of citric acid i.e. their synergistic action. Contribution of citric acid was the donation of hydrogen ions which changed the pH, lowered the content of free -SH groups and increased protein aggregation. Ascorbic acid individually significantly increased energy (linear regression coefficient b1 = 4.010-4) but higher effect was exerted by the addition of ascorbic and citric acid mixture as seen through higher interaction regression coefficient (b12 = 0.076). Dough resistance was significantly affected only by ascorbic acid due to its oxidizing action whereas dough extensibility was affected by both acids (main effects) at all applied doses and their mixtures. The effect on dough extensibility depends on the dose of acids but resistance decreased with quadratic increase of acid doses. Second-order polynomials were used in modeling of responses (dough energy, resistance and extensibility) which showed a good fit with experimental data as shown by high values of the coefficients of determination R2 for energy, resistance and extensibility (0.953, 0.976 and 0.996, respectively). Based on F value, it could be concluded that the model gave good prediction of experimental data while p-values for all responses showed that the models were significant at significance of 90%. The obtained models were used to optimize the doses of ascorbic and citric acid in order to maximize dough energy and extensibility. Significant increase of dough energy by 4.7 times and extensibility by 1.5 times was achieved by the set of optimum conditions of 97 mg/kg citric and 100 mg/kg ascorbic acid. The obtained results are applicable in semi-industrial and industrial facilities for flour processing.

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