Role of hydrolysis water-alcohol mixture on mullitization of Al2O3-SiO2 monophasic gels

1994 ◽  
Vol 29 (23) ◽  
pp. 6131-6138 ◽  
Author(s):  
A. K. Chakraborty
Keyword(s):  
Alcohol Mixture ◽  
Water Alcohol

Photosensitized Reduction of Methyl Viologen Using Eosin-Y in Presence of a Sacrificial Electron Donor in Water–Alcohol Mixture

2000 ◽  
Vol 71 (6) ◽  
pp. 675 ◽  
Author(s):  
Shafiqul D.-M. Islam ◽  
Toshifumi Konishi ◽  
Mamoru Fujitsuka ◽  
Osamu Ito ◽  
Yuko Nakamura ◽  
...  
Keyword(s):  
Electron Donor ◽  
Methyl Viologen ◽  
Eosin Y ◽  
Alcohol Mixture ◽  
Water Alcohol

Preparation of N-methoxymethylated nylon-3 and application of its membrane to pervaporation of water/alcohol mixture

1986 ◽  
Vol 32 (4) ◽  
pp. 4573-4580 ◽  
Author(s):  
Fumio Suzuki ◽  
Hiroshi Kimura ◽  
Kenji Onozato ◽  
Syuko Kuroda
Keyword(s):  
Alcohol Mixture ◽  
Water Alcohol

Enthalpies of solution of l-threonine in a (water+alcohol) mixture at 298.15K

2009 ◽  
Vol 495 (1-2) ◽  
pp. 90-94 ◽  
Author(s):  
Valeriy I. Smirnov ◽  
Valentin G. Badelin
Keyword(s):  
Enthalpies Of Solution ◽  
Alcohol Mixture ◽  
Water Alcohol

scholarly journals JELLY FOOD CONCENTRATE WITH ENCAPSULATED HIBISCUS EXTRACT

2021 ◽  
Vol 40 (4) ◽  
pp. 122-132
Author(s):  
HRABOVSKA Olena ◽  
VITRIAK Oksana ◽  
AVRAMENKO Alina
Keyword(s):  
Heat Treatment ◽  
Nutritional Value ◽  
Potato Starch ◽  
Experimental Studies ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Alcoholic Extract ◽  
Alcohol Mixture ◽  
Active Substances ◽  
Water Alcohol

Background. Taking into consideration the intense rhythm of life, the development of technologies for instant food products of increased nutritional value is urgent. Typically, food concentrates for desserts include fruit or fruit and berry fillings and require cooking to prepare ready-made meals. In this case, heat treatment of the mixture (boiling) negatively affects the thermolabile biologically active compounds. The aim of the work was to develop a recipe for instant food jelly concentrates of increased nutritional value based on encapsulated powdery hibiscus extract. Materials and methods. To encapsulate the aqueous-alcoholic extract of hibiscus and obtain a powdered semi-finished product, swelling potato starch was used. Rheological studies were carried out using a "REOTEST-2" rotational viscometer. Results. In order to enrich food concentrates of instant kissel with biologically active substances, we studied a method for extracting dry hibiscus flowers with aqueous-alcoholic solutions of various concentrations. It was found that the extractivity and the transfer of polyphenolic compounds, including anthocyanins, to the extract are improved when a water-alcohol mixture with an ethyl alcohol concentration of 30 % is used as an extractant. For the preparation of a powdery hibiscus extract, modified swelling starch was used, which has the property of swelling in cold water, which makes it possible not to subject the mixture to prolonged heat treatment for preparing a ready-made dish and to preserve the biologically active substances of the hibiscus extract. In addition, this starch is an effective solid carrier that plays a protective role for thermolabile vitamins and bioflavonoids. On the basis of experimental studies, formulations of instant jelly have been developed, which include fructose, powdered hibiscus extract, apple pectin and ascorbic acid. The study of the rheological properties of semi-finished products based on hibiscus extract, as well as ready-made jelly, testifies to the receipt of a finished dessert with a delicate creamy consistency. Conclusion. A method for obtaining a powdery encapsulated hibiscus extract based on swelling potato starch and a composition of a food jelly concentrate using this semi-finished product have been developed. It was found that for the extraction of raw materials it is better to use a water-alcohol mixture with an ethanol content of 30 %, since most of the anthocyanins are converted into the extract under these conditions. The developed semi-finished product of dry hibiscus extract can be used as a thickener, acidifier and colorant in recipes for food concentrates for instant dessert dishes. Due to the use of swelling starch, food concentrates of jelly do not need to be boiled, and the presence of vitamins, organic acids, flavonoids and especially anthocyanins in the hibiscus extract increases the nutritional value of the finished product.

Spectroscopic Studies of Pyrene Adsorbed to Titanium Dioxide from Water- Alcohol Mixtures

2013 ◽  
Vol 781-784 ◽  
pp. 178-181
Author(s):  
Xing Jin ◽  
Ji Lan Lian
Keyword(s):  
Titanium Dioxide ◽  
Spectroscopic Studies ◽  
Spectral Measurement ◽  
Tio2 Surface ◽  
Tio2 Particles ◽  
Ultraviolet Excitation ◽  
Alcohol Mixture ◽  
Fluorescence Characteristics ◽  
Alcohol Mixtures ◽  
Water Alcohol

Pyrene was adsorbed to a TiO2 surface from water-alcohol mixture solutions at 25°C and pyrene-TiO2 particles were recovered by filtration. We found that the surface of TiO2 thus recovered is relatively hydrophobic and pyrene is not decomposed but keep its fluorescence characteristics on the spectral measurement under ultraviolet excitation.

Photosensitized Reduction of Methyl Viologen Using Eosin-Y in Presence of a Sacrificial Electron Donor in Water-Alcohol Mixture

2007 ◽  
Vol 71 (6) ◽  
pp. 675-680 ◽  
Author(s):  
Shafiqul D.-M. Islam ◽  
Toshifumi Konishi ◽  
Mamoru Fujitsuka ◽  
Osamu Ito ◽  
Yuko Nakamura ◽  
...  
Keyword(s):  
Electron Donor ◽  
Methyl Viologen ◽  
Eosin Y ◽  
Alcohol Mixture ◽  
Water Alcohol

scholarly journals PERVAPORATION OF WATER-ALCOHOL MIXTURE BY CELLULOSE NITRATE-POLY (METHYL ACRYLATE) BLENDED MEMBRANES

1982 ◽  
Vol 38 (7) ◽  
pp. T296-T303 ◽  
Author(s):  
Fumio Suzuki ◽  
Kenji Onozato ◽  
Motoki Narita ◽  
Naomichi Takahashi
Keyword(s):  
Methyl Acrylate ◽  
Cellulose Nitrate ◽  
Alcohol Mixture ◽  
Water Alcohol
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