scholarly journals The Key Role of Water Activity for the Operating Behavior and Dynamics of Oxygen Depolarized Cathodes

2019 ◽  
Vol 6 (22) ◽  
pp. 5671-5681 ◽  
Author(s):  
Maximilian Röhe ◽  
Alexander Botz ◽  
David Franzen ◽  
Fabian Kubannek ◽  
Barbara Ellendorff ◽  
...  
Keyword(s):  
Water Activity

Role of Water Activity on the Synthesis of Vinyl Thymidine Catalyzed by Protease from Bacillus Subtilis

2003 ◽  
Vol 3 (8) ◽  
pp. 420-424 ◽  
Author(s):  
Hong Fan ◽  
Masaru Kitagawa ◽  
Takao Raku ◽  
Yutaka Tokiwa
Keyword(s):  
Bacillus Subtilis ◽  
Water Activity

scholarly journals Role of Salt, Pressure, and Water Activity on Homogeneous Ice Nucleation

2017 ◽  
Vol 8 (18) ◽  
pp. 4486-4491 ◽  
Author(s):  
Jorge R. Espinosa ◽  
Guiomar D. Soria ◽  
Jorge Ramirez ◽  
Chantal Valeriani ◽  
Carlos Vega ◽  
...  
Keyword(s):  
Water Activity ◽  
Ice Nucleation

scholarly journals THE IMPACT OF INDONESIAN TERASI IN THE BEEF CONSOMMÉ, A SENSORY ASSESSMENT

2017 ◽  
Vol 4 (1) ◽  
pp. 132
Author(s):  
Mery Tambaria Damanik Ambarita
Keyword(s):  
Water Activity ◽  
Proximate Composition ◽  
Salt Content ◽  
Sensory Assessment ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Different Types ◽  
Pungent Odor ◽  
The Impact

The aim of this research was to investigate the impact of terasi, a traditional Indonesian condiment which is made from salted fermented seafood, on the sensory acceptance of beef consommé. Fifty four panelists compared the acceptance of beef consommé containing rebon terasi to the consommé containing fish terasi. The results showed that upon adjusting the salt content, the consommé containing rebon terasi was more preferred than the consommé containing fish terasi. By combining more strong spices or ingredients the acceptance of consommé might be improved while masking the pungent odor of terasi. In addition, six different types of rebon terasi varying in proximate composition, salt and water activity (aw) were added to beef consommé and were evaluated by 10 trained panelists for their specific intensity of taste/flavor (saltiness, sourness, sweetness, bitterness, umami, fishy and rebon). Together with those samples, other consommés were also compared; however, the salt was also added to adjust with the highest salt content among six types of terasi. The results showed that variations of terasi influenced the sensory characteristics of consommé. The salt content of rebon terasi influenced the sourness, bitterness and saltiness in consommé, whilst the salt content should also reach the certain level to fit their acceptance. The distinct flavor from each terasi did have a profound effect on the sensory acceptability. The knowledge of the flavor characteristics of consommé and the role of terasi when mixed in consommé will help to improve the sensory acceptability and marketability of terasi.

scholarly journals Physical properties of iodate solutions and the deliquescence of crystalline I<sub>2</sub>O<sub>5</sub> and HIO<sub>3</sub>

2010 ◽  
Vol 10 (24) ◽  
pp. 12251-12260 ◽  
Author(s):  
R. Kumar ◽  
R. W. Saunders ◽  
A. S. Mahajan ◽  
J. M.C. Plane ◽  
B. J. Murray
Keyword(s):  
Water Activity ◽  
Temperature Dependent ◽  
Activity Data ◽  
Gas Phase Chemistry ◽  
Activity Density ◽  
Phase Chemistry ◽  
First Time ◽  
Measured Water ◽  
Complex Ion

Abstract. Secondary aerosol produced from marine biogenic sources in algal-rich coastal locations will initially be composed of iodine oxide species, most likely I2O5, or its hydrated form HIO3, formed as a result of iodine gas-phase chemistry. At present, there is no quantitative hygroscopic data for these compounds and very little data available for iodate solutions (HIO3 and I2O5 share a common aqueous phase). With increased interest in the role of such aerosol in the marine atmosphere, we have conducted studies of (i) the deliquescence behaviour of crystalline HIO3 and I2O5 at 273–303 K, (ii) the efflorescence behaviour of aqueous iodate solution droplets, and (iii) properties (water activity, density, and viscosity) of subsaturated and saturated iodate solutions. The deliquescence of I2O5 crystals at 293 K was observed to occur at a relative humidity (DRH) of 80.8±1.0%, whereas for HIO3, a DRH of 85.0±1.0% was measured. These values are consistent with measured water activity values for saturated I2O5 and HIO3 solutions at 293 K of 0.80±0.01 and 0.84±0.01 respectively. At all temperatures, DRH values for HIO3 crystals were observed to be higher than for those of I2O5. The temperature-dependent DRH data, along with solubility and water activity data were used to evaluate the enthalpy of solution (ΔHsol) for HIO3 and I2O5. A ΔHsol value of 8.3±0.7 kJ mol−1 was determined for HIO3 which is consistent with a literature value of 8.8 kJ mol−1. For I2O5, we report for the first time its solubility at various temperatures and ΔHsol = 12.4±0.6 kJ mol−1. The measured water activity values confirm that aqueous iodate solutions are strongly non-ideal, consistent with previous reports of complex ion formation and molecular aggregation.

scholarly journals 'GAB' generalised equation as a basis for sorption spectral analysis

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 345-354 ◽  
Author(s):  
J. Blahovec ◽  
S. Yanniotis
Keyword(s):  
Spectral Analysis ◽  
Moisture Content ◽  
Water Activity ◽  
Sorption Isotherm ◽  
Fruits And Vegetables ◽  
Sorption Isotherms ◽  
Sorption Mechanism ◽  
Solution Type ◽  
Wheat Starches

The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2<sup>nd</sup>&ndash;<sup>6th</sup> order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from the linear relationship between the moisture content and water activity either to the sorption isotherm of the Lagmuir's type (the positive relative derivative) or to the sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity then serves as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruits and vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinisation and hydrolysis) on spectral analysis are discussed. The role of spectral analysis in the assessment of the prevailing sorption mechanism (surface vs solution sorption) is demonstrated for fruits and vegetables.

Role of Water Activity of Liquid in Controlling Evaporation Rate of Low-Viscosity Liquids

2009 ◽  
Vol 27 (10) ◽  
pp. 1152-1155 ◽  
Author(s):  
Øistein Høstmark ◽  
Sigurd Teigland
Keyword(s):  
Water Activity ◽  
Evaporation Rate ◽  
Low Viscosity

Neutral additives enhance the metal-chelate affinity adsorption of nucleic acids: Role of water activity

2006 ◽  
Vol 1115 (1-2) ◽  
pp. 88-92 ◽  
Author(s):  
Ajish S.R. Potty ◽  
Joseph Y. Fu ◽  
Sindhu Balan ◽  
Barry L. Haymore ◽  
David J. Hill ◽  
...  
Keyword(s):  
Nucleic Acids ◽  
Water Activity ◽  
Metal Chelate ◽  
Affinity Adsorption

scholarly journals Role of water activity on the rates of acetyl phosphate and ATP hydrolysis

FEBS Letters ◽  
1988 ◽  
Vol 232 (1) ◽  
pp. 73-77 ◽  
Author(s):  
Leopoldo de Meis ◽  
Valdecir Antunes Suzano
Keyword(s):  
Water Activity ◽  
Atp Hydrolysis ◽  
Acetyl Phosphate
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