Dissolution of Mineral Fiber in a Formic Acid Solution: Kinetics, Modeling, and Gelation of the Resulting Sol

2008 ◽  
Vol 47 (24) ◽  
pp. 9834-9841 ◽  
Author(s):  
Henrik Grénman ◽  
Fernando Ramirez ◽  
Kari Eränen ◽  
Johan Wärnå ◽  
Tapio Salmi ◽  
...  
Keyword(s):  
Acid Solution ◽  
Formic Acid ◽  
Formic Acid Solution ◽  
Mineral Fiber ◽  
Kinetics Modeling ◽  
Solution Kinetics

Hydrogen?Oxygen Flame as a Radical Source for Aqueous-Phase Reaction: Carboxylation of Propylamine in Aqueous Formic Acid Solution

ChemInform ◽  
2005 ◽  
Vol 36 (15) ◽  
Author(s):  
Shinya Nomoto ◽  
Daisuke Yoshimura ◽  
Masayosi Hagiwara ◽  
Masaki Kozono ◽  
Masanori Terasaki ◽  
...  
Keyword(s):  
Acid Solution ◽  
Formic Acid ◽  
Aqueous Phase ◽  
Phase Reaction ◽  
Formic Acid Solution ◽  
Oxygen Flame ◽  
Aqueous Formic Acid

Characterization of gelatin nanofiber prepared from gelatin–formic acid solution

Polymer ◽  
2005 ◽  
Vol 46 (14) ◽  
pp. 5094-5102 ◽  
Author(s):  
Chang Seok Ki ◽  
Doo Hyun Baek ◽  
Kyung Don Gang ◽  
Ki Hoon Lee ◽  
In Chul Um ◽  
...  
Keyword(s):  
Acid Solution ◽  
Formic Acid ◽  
Formic Acid Solution

scholarly journals Analysis of Amoxicillin and Tetracycline Residues in Chicken Meat Using High Performance Liquid Chromatography-Mass Spectrometry

2018 ◽  
Vol 1 (2) ◽  
pp. 14-20
Author(s):  
Mustika Furi ◽  
Siti Morin Sinaga ◽  
Effendy De Lux Putra
Keyword(s):  
Mass Spectrometry ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Acid Solution ◽  
Formic Acid ◽  
High Performance ◽  
Chicken Meat ◽  
Antibiotic Residues ◽  
Liquid Chromatography Mass Spectrometry ◽  
Formic Acid Solution

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on  antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µm) at 35 oC, with the mobile phases,  0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of  0.5 ml/minute. The result exhibited that the chicken meat that were collected from five  markets  in Medan apparently contained antibiotic residues  tetracycline . The level of  tetracyclin residue in chicken meat was  0.1157-1.4436 µg/g, which exceed the maximum level  for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g.   Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat

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