The covolumes of the fused aliphatic acids from C9 to C18 and of C2, from viscosity measurements

1976 ◽  
Vol 9 (3) ◽  
pp. 455-459 ◽  
Author(s):  
G. Berchiesi ◽  
M. A. Berchiesi ◽  
D. Leonesi
Keyword(s):  
Aliphatic Acids ◽  
Viscosity Measurements

PRODUCTION OF BLENDED JUICE FROM PUMPKIN, QUINCE, PERSIMMON

2018 ◽  
pp. 59-62
Author(s):  
I. A. Kyazimova ◽  
А. А. Kasumova ◽  
А. А. Nabiev
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
New Technology ◽  
Mineral Elements ◽  
Biologically Active ◽  
Active Components ◽  
Aliphatic Acids ◽  
Free Glucose ◽  
Dietary Value ◽  
Quantitative Indicators

Production of plant products, including juices around the world increases continuously. In the fruit and vegetable juices contain a significant amount of monosaccharides (glucose and fructose), organic acids, vitamins, phenolic compounds, mineral substances and other biologically active components that determine the nutritional and dietary value. For the prevention of various diseases associated with impaired metabolic processes, we developed a new technology of preparation of food by blending juice of pumpkin, quince and persimmon. Thus prepared organic blended juice contains a substantial amount of free glucose and fructose, different phenolic compounds, a sufficient amount of organic acids, mineral elements, including iodine and other components that determine its nutritional and biological value. In prepared juices were evaluated the quantitative indicators of β-carotene, vitamin C, glucose and fructose, sucrose, starch, pectin substances. Also in the atomic absorbtion spectrometer Analyst 400 (PerkinElmer, USA) was analyzed content of the organic acids and phenolic compounds. Prepared juices were tested in accordance with 10 point scoring scale. It is established that all juices contain a sufficient amount of the minerals. In pumpkin and quince juices not contain iodine while it presents in sufficient amount in persimmon juice that’s why in the blended juice mineral in addition to mineral elements iodine are contained. In pumpkin and persimmon aliphatic acids are contained in small amount. For this reason during the blending process was used quince juice which is rich in aliphatic acids. The blended juice is light straw color, with delicious flavor, a slight astringent property and a balanced taste.

LIQUID VISCOSITY MEASUREMENTS OF LUNAR HIGHLAND AND MARE IMPACT MELT SIMULANTS: JSC-1A, STILLWATER ANORTHOSITE, AND STILLWATER NORITE

2016 ◽  
Author(s):  
Aaron A. Morrison ◽  
◽  
Michael Zanetti ◽  
Christopher W. Hamilton ◽  
Einat Lev ◽  
...  
Keyword(s):  
Liquid Viscosity ◽  
Impact Melt ◽  
Viscosity Measurements

The Antifungal Activity of Some Aliphatic and Aromatic Acids

1992 ◽  
Vol 57 (5) ◽  
pp. 1134-1142 ◽  
Author(s):  
Bohuslav Rittich ◽  
Marta Pirochtová ◽  
Jiří Hřib ◽  
Kamila Jurtíková ◽  
Petr Doležal
Keyword(s):  
Biological Activities ◽  
Pure Water ◽  
Water System ◽  
Penicillium Expansum ◽  
Aromatic Acids ◽  
Antifungal Activities ◽  
Aliphatic Acids ◽  
Significant Relationships ◽  
Physico Chemical ◽  
Connectivity Indices

The present paper deals with the relationship between biological activities of some aliphatic and aromatic acids and their physico-chemical parameters expressing the influence of hydrophobic factors. The test strain in the biotest of growth inhibition was the fungus Fusarium moniliforme CCMF-180 and Penicillium expansum CCMF-576. Significant relationship between antifungal activities of un-ionized form of aliphatic acids and their capacity factors (log k'0) extrapolated to pure water, partition coefficients determined in 1-octanol-water system (log Poct) and the first order of molecular connectivity indices (1χ) were calculated. The ionized form of aliphatic acids were antifungally active too. For benzoic acids significant relationships between antifungal activities and capacity factors of anionic form (log k'ia) were calculated.

scholarly journals ANTIBIOTIN ACTIVITY OF IMIDAZOLIDONE ALIPHATIC ACIDS

1947 ◽  
Vol 169 (1) ◽  
pp. 63-70
Author(s):  
Karl Dittmer ◽  
Vincent du Vigneaud
Keyword(s):  
Aliphatic Acids
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