Composition of industrial samples of 4-methyl-5-? -hydroxyethylthiazole

1967 ◽  
Vol 1 (7) ◽  
pp. 406-408
Author(s):  
B. I. Shapira ◽  
A. K. Mukhina ◽  
I. N. Tsabashova ◽  
B. I. Shpakovich ◽  
I. A. Rubtsov
Keyword(s):  
Industrial Samples

Analisis Pengaruh ROA (Return On Assets), ROE (Return On Equity), dan EPS (Earning Per Share) terhadap Harga Saham pada Kelompok Industri Barang Konsumsi yang Terdaftar di BEI (Bursa Efek Indonesia)

2011 ◽  
Vol 2 (1) ◽  
pp. 173
Author(s):  
Sunaryo Sunaryo
Keyword(s):  
Stock Exchange ◽  
Primary Objective ◽  
Share Price ◽  
Return On Assets ◽  
Return On Equity ◽  
Low Correlation ◽  
Industrial Samples ◽  
Industrial Groups

The primary objective of this research is to learn correlation and effecting among EPS, ROA, and ROE with share price neither partial nor simultaneous. Data secondary collected by industrial samples of consumer groups listed at Indonesian Stock Exchange and the journal preceding research persons. The results of the research describe that EPS has an effecting significant and a high correlation, but ROA and ROE have not any effecting significant and low correlation, but ROA, ROE, and EPS have the effecting significant and high correlation simultaneous to share price. The topic of this research can be continued with other industrial groups or added a lot of new independence variables because if compared to preceding research persons mention the same and differences of its. 

Alveograph characterisation of industrial samples of Danish pastry dough

2021 ◽  
Author(s):  
Anne‐Sophie Schou Jødal ◽  
Kim Lambertsen Larsen
Keyword(s):  
Industrial Samples

Evaluation of a Combined Transmission and Scattering Approach to Composition Imaging of Industrial Samples

1992 ◽  
pp. 1235-1241
Author(s):  
T. H. Prettyman ◽  
R. P. Gardner ◽  
J. C. Russ ◽  
K. Verghese
Keyword(s):  
Industrial Samples

scholarly journals Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate

2020 ◽  
pp. 212-221
Author(s):  
Zenfira Bochkareva ◽  
Ekaterina Volshenkova
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Production Technology ◽  
Control Sample ◽  
Sensory Properties ◽  
Raw Material ◽  
Biological Value ◽  
Advanced Production ◽  
Industrial Samples

Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes. Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation. Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C. Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.

Kinetic-potentiometric assay of formaldehyde in pharmaceutical and industrial samples, monitored by copper solid ion selective electrode, after its reaction with the copper(II)-bis-(ethylenediamine) complex

2006 ◽  
Vol 158 (1-2) ◽  
pp. 59-64 ◽  
Author(s):  
Dimitrios V. Stergiou ◽  
Spyros C. Karkabounas ◽  
Panayotis G. Veltsistas ◽  
Nicholaos P. Evmiridis ◽  
Athanasios G. Vlessidis
Keyword(s):  
Ion Selective Electrode ◽  
Selective Electrode ◽  
Ethylenediamine Complex ◽  
Industrial Samples

Evaluation of a Combined Transmission and Scattering Approach to Composition Imaging of Industrial Samples

1991 ◽  
Vol 35 (B) ◽  
pp. 1235-1241
Author(s):  
T. H. Prettyraan ◽  
R. P. Gardner ◽  
J. C. Russ ◽  
K. Verghese
Keyword(s):  
Computed Tomography ◽  
Attenuation Coefficient ◽  
Dual Energy ◽  
Linear Attenuation Coefficient ◽  
Energy Transmission ◽  
Transmission Computed Tomography ◽  
Coefficient Distribution ◽  
Industrial Samples ◽  
The Given

Composition imaging of industrial samples has been reported using dual energy and multiple energy transmission computed tomography [1,2]. The simplest approach utilizes monoenergetic sources to obtain tomographs of a sample at two different energies. Each tomograph represents the linear attenuation coefficient distribution of the sample at the given source energy.

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