Preparation of water-soluble oxidized starch with high carbonyl content by sodium hypochlorite

2013 ◽  
Vol 66 (1-2) ◽  
pp. 115-123 ◽  
Author(s):  
Xianjun Yi ◽  
Shufen Zhang ◽  
Benzhi Ju
Keyword(s):  
Sodium Hypochlorite ◽  
Water Soluble ◽  
Carbonyl Content ◽  
Oxidized Starch

Comparative Evaluation of the Sterilization Effect of Six Kinds of Commercial Disinfectants against Four Pathogenic Bacteria

2021 ◽  
Author(s):  
Wenxia Wang ◽  
Xiaoting Liang ◽  
Junxia Zheng ◽  
Qi He
Keyword(s):  
Sodium Hypochlorite ◽  
Peracetic Acid ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Antibacterial Properties ◽  
Water Soluble ◽  
Absolute Ethanol ◽  
Dilution Method ◽  
Clostridium Sporogenes ◽  
Sterilization Effect

Abstract In this work, we systematically investigate the sterilization effect of six kinds of commonly used commercial disinfectants, including the DuPont Virkon disinfectant, peracetic acid disinfectant, sodium hypochlorite, bromogeramine disinfectant, water-soluble allicin, and absolute ethanol, against the Escherichia coli, Staphylococcus aureus, Monilia albican and Clostridium sporogenes. The inhibition zone was used to qualitatively determine the antibacterial effects of the six disinfectants, and then the minimum two-fold dilution method was used to quantitatively determine the minimum inhibitory concentration and minimum bactericidal concentration of the six disinfectants on the four pathogens. The result illustrated that the antibacterial effect of peracetic acid disinfectant is the best, and clostridium sporogenes is the most sensitive to it, followed by bromogermine disinfectant, which can inhibit the four pathogenic bacteria at the concentration recommended by the manufacturer. The antibacterial effect of DuPont Virkon disinfectant, sodium hypochlorite, water-soluble allicin and absolute ethanol is not as good as expected, and cannot inhibit the four kinds of pathogenic bacteria at the recommended concentration. In summary, the antibacterial effect of peracetic acid disinfectant is the strongest, followed by the bromogermine disinfectant, DuPont Virkon disinfectant, sodium hypochlorite and water-soluble allicin. The absolute ethanol exhibits the worst antibacterial properties.

Oxidation of Carboxymethyl Starch with Sodium Hypochlorite

1977 ◽  
Vol 47 (3) ◽  
pp. 209-211 ◽  
Author(s):  
I. Abd El-Thalouth ◽  
H. L. Hanna ◽  
A. Hebeish
Keyword(s):  
Sodium Hypochlorite ◽  
Reaction Temperature ◽  
Water Soluble ◽  
Shearing Stress ◽  
Carboxymethyl Starch ◽  
Before And After

Water-soluble carboxymethyl starch (CMS) was oxidized with sodium hypochlorite under different conditions. It was found that the rate of oxidation increases by increasing the hypochlorite concentration and/or reaction temperature. The viscosity of CMS before and after oxidation decreases as the shearing stress increases. Moreover, for a given shearing stress the viscosity decreases sharply by increasing the chlorine consumption.

Effect of the carbonyl content on the properties of composite films based on oxidized starch and gelatin

2013 ◽  
Vol 130 (5) ◽  
pp. 3809-3815 ◽  
Author(s):  
Yajuan Wang ◽  
Lan Jiang ◽  
Jingkuan Duan ◽  
Shuangxi Shao
Keyword(s):  
Composite Films ◽  
Carbonyl Content ◽  
Oxidized Starch

Complexation of Fe(III) with water-soluble oxidized starch

2012 ◽  
Vol 65 (3-4) ◽  
pp. 338-345 ◽  
Author(s):  
Sanna Komulainen ◽  
Jouni Pursiainen ◽  
Paavo Perämäki ◽  
Marja Lajunen
Keyword(s):  
Water Soluble ◽  
Oxidized Starch

scholarly journals THE EFFECT OF “GREEN” ANTIOXIDANTS ON LIPID OXIDATION IN DRIED SALMON (Salmo salar) DURING STORAGE CONDITIONS

2021 ◽  
Vol 9 (2) ◽  
pp. 206-213
Author(s):  
Kamal Alhammad ◽  
◽  
Nazlin Howell ◽  
Nazrul Haq ◽  
◽  
...  
Keyword(s):  
Salmo Salar ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Water Soluble ◽  
The Other ◽  
Butylated Hydroxytoluene ◽  
Carbonyl Content ◽  
Total Carbonyl ◽  
Freeze Dried

Nowadays food industries were concentrating on substituting the use of synthetic natural “green” antioxidants. Therefore, the present study focused on lipid oxidations in dried salmon (Salmo salar) with and without natural antioxidants (garlic powder, cinnamon) during different storage conditions, and a comparison was made with a synthetic antioxidant Butylated hydroxytoluene (BHT). Minced salmon fillet mass was divided into four equal parts and each part was treated with natural antioxidant under study except the control. Each of these four parts was dried in two different ways, half portion oven-dried and the other half portion freeze-dried. After 24 weeks, these samples were tested for peroxide value (PV), Thiobarbituric acid reactive substances (TBARS), total carbonyl content/water-soluble protein. According to the peroxide value (PV) results, it was noticed that the BHT was found to be the most effective antioxidant, followed by garlic and cinnamon for oven-dried salmon. Cinnamon was found to be more efficient than garlic in minimizing PV formation in freeze-dried salmon. In general, the initial study showed that freeze-drying was more efficient than oven drying. On the other hand, total carbonyl content for oven-dried salmon treated with cinnamon, garlic, and BHT, was found to be similar to the untreated salmon. Freeze-dried antioxidant treated salmon was generally found to possess more carbonyl content over time compared to the oven dried treated salmon.

scholarly journals Ammonium in Nutrient Solutions Decreases Free Chlorine Concentration from Sodium Hypochlorite

HortScience ◽  
2013 ◽  
Vol 48 (10) ◽  
pp. 1304-1308 ◽  
Author(s):  
Dustin P. Meador ◽  
Paul R. Fisher
Keyword(s):  
Sodium Hypochlorite ◽  
Potassium Nitrate ◽  
Deionized Water ◽  
Free Chlorine ◽  
Water Soluble ◽  
Sodium Hypochlorite Solution ◽  
Total N ◽  
The Difference ◽  
Horticultural Practice ◽  
Nutrient Solutions

The objective was to quantify the effect of water-soluble fertilizers on concentration of free chlorine level in a sodium hypochlorite solution. Research on the disinfestation strength and phytotoxicity risk of chlorine compounds is needed, because control of waterborne pathogens has been based on response to free chlorine, whereas dual injection of fertilizer and chlorine is a common horticultural practice. Free chlorine from sodium hypochlorite was applied at 2.6 mg·L−1 chlorine (Cl) to deionized water only (control) or deionized water with 11 nutrient solutions at 200 mg·L−1 nitrogen (N). Nutrient solutions included reagent-grade ammonium sulfate (NH4)2SO4, ammonium nitrate (NH4NO3), potassium nitrate (KNO3), and urea salts and seven commercial blended N–P–K water-soluble fertilizers that contained both macro- and micronutrients. Commercial fertilizers contained ammonium-N at 0% to 50% of total-N, urea-N at 0% to 14% of total-N, and nitrate-N at 50% to 93% of total-N. Free Cl (mg·L−1), total Cl (mg·L−1), and oxidation-reduction potential (ORP, in mV) were measured 2 min and 60 min after Cl was applied. Combined Cl was calculated as the difference between the total and free Cl measurements. All solutions were maintained at pH 6 and 25 °C. In the control solution, free Cl was 2.6 mg·L−1 after 2 minutes and decreased to 2.2 mg·L−1 after 60 minutes. The ammonium-containing solutions (NH4)2SO4 and NH4NO3 resulted in free Cl below 0.1 mg·L−1 after 2 minutes. Urea reacted more slowly than ammonium salts, whereby free Cl decreased to 2.3 mg·L−1 after 2 minutes and 0.4 mg·L−1 after 60 minutes. In contrast, KNO3 had less impact on free Cl with 2.4 mg·L−1 free Cl available at both 2 minutes and 60 minutes. With all commercial fertilizers tested, free Cl decreased after 2 minutes to below 0.1 mg·L−1. Total Cl remained above 2 mg·L−1 after 60 minutes in all treatments, indicating that the majority of Cl was in a combined form for ammonium and urea salts and commercial fertilizers. The ORP of commercial fertilizer blends and ammonium-containing salts was lower than 600 mV, whereas deionized water, KNO3, and urea treatments had ORP levels above 650 mV. Nutrient solutions containing ammonium or urea required 20 mg·L−1 or more of applied Cl to provide residual free Cl above 2 mg·L−1 at 2 minutes.

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