Interfacial Acid–Base Equilibria and Electric Fields Concurrently Probed by In Situ Surface-Enhanced Infrared Spectroscopy

2021 ◽  
Author(s):  
Murielle F. Delley ◽  
Eva M. Nichols ◽  
James M. Mayer
Keyword(s):  
Infrared Spectroscopy ◽  
Electric Fields ◽  
Acid Base ◽  
Surface Enhanced

scholarly journals In Situ Surface-Enhanced Infrared Spectroscopy to Identify Oxygen Reduction Products in Nonaqueous Metal–Oxygen Batteries

2017 ◽  
Vol 121 (36) ◽  
pp. 19657-19667 ◽  
Author(s):  
J. Padmanabhan Vivek ◽  
Neil G. Berry ◽  
Jianli Zou ◽  
Richard J. Nichols ◽  
Laurence J. Hardwick
Keyword(s):  
Infrared Spectroscopy ◽  
Oxygen Reduction ◽  
Surface Enhanced

scholarly journals Dynamic surface properties of PEG-coated CuS nanoparticles alter their interaction with cells as revealed by surface-enhanced infrared spectroscopy

2019 ◽  
Vol 1 (11) ◽  
pp. 4268-4276
Author(s):  
Fengjuan Cao ◽  
Lie Wu ◽  
Xiaofei Zhang ◽  
Shanshan Li ◽  
Chao Wang ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Real Time ◽  
Surface Properties ◽  
Cell Interaction ◽  
Label Free ◽  
Dynamic Changes ◽  
Dynamic Surface ◽  
Surface Enhanced ◽  
First Time

How the dynamic changes of the surface properties of nanoparticles affect the nano-cell interaction was revealed for the first time, by in situ real-time label-free SEIRA spectroscopy at the nanoscale.

scholarly journals Mechanistic Insight into the Superoxide Induced Ring Opening in Propylene Carbonate Based Electrolytes using in Situ Surface-Enhanced Infrared Spectroscopy

2016 ◽  
Vol 138 (11) ◽  
pp. 3745-3751 ◽  
Author(s):  
J. Padmanabhan Vivek ◽  
Neil Berry ◽  
Georgios Papageorgiou ◽  
Richard J. Nichols ◽  
Laurence J. Hardwick
Keyword(s):  
Infrared Spectroscopy ◽  
Propylene Carbonate ◽  
Ring Opening ◽  
Mechanistic Insight ◽  
Surface Enhanced ◽  
Insight Into

Aplikasi Pendayagunaan Asam In-Situ pada Kulit Pikel Terbuang untuk Pembuatan Gelatin Pangan

2016 ◽  
Vol 9 (2) ◽  
pp. 187-197
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Food Industry ◽  
Type A ◽  
Collagen Fibers ◽  
Final Phase ◽  
Acid Base ◽  
Salt Hydrate ◽  
Food Grade ◽  
Hydrolyze Collagen ◽  
Waste Acid

Skinswaste at pre-tanning operations can be processed into food grade gelatin. The degradation of collagen using acid, base, or enzymes produced gelatin. Pickle skins is skins that acidified, the results of the final phase of the pre-tanning operations. The addition of salt on the skin makes the skins pickle not swollen, produced a wide space between collagen fibers and collagen can not be degraded. Thereby directly extract pickle skins or waste will not be obtained gelatin.This study discussed the processing of food gelatin type A pickle skins through the utilization of waste acid it contains. The discussion includes the components of animal skins, pre-tanning waste, acidification of skins, processing gelatin and gelatin from skins picklewaste and usefulness for the food industry. Salt hydrate collagen fibers in the skin pickle including waste can be separated by washing, to a certain extent still acidic skins waste. The remaining acid on the skins pickle waste can be utilized to hydrolyze collagen into gelatin. The resulting gelatin is gelatin type A, that can be used for food industry.ABSTRAKKulit limbah pada operasi pra-penyamakan dapat diolah menjadi gelatin pangan. Pemecahan kolagen menggunakan asam, basa, atau enzim dihasilkan gelatin. Kulit pikel merupakan kulit yang diasamkan, hasil dari tahap akhir operasi pra-penyamakan. Penambahan garam pada kulit pikel menjadikan kulit tidak bengkak, menghasilkan ruang lebar diantara serat kolagen dan menjadikan kolagen tidak dapat terdegradasi. Hal ini berarti ekstrak secara langsung kulit pikel atau limbahnya tidak akan diperoleh gelatin. Dalam kajian ini dibahas pengolahan gelatin pangan tipe A dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya. Bahasan mencakup komponen kulit hewan, limbah pra-penyamakan, pengasaman kulit, pengolahan gelatin, dan pengolahan gelatin dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya serta kegunaannya untuk industri pangan. Garam yang menghidrasi serat kolagen pada kulit pikel termasuk limbahnya dapat dipisahkan dengan cara pencucian, sampai batas tertentu kulit limbah masih bersifat asam. Asam yang tersisa pada kulit pikel limbah tersebut dapat didayagunakan untuk menghidrolisis kolagen menjadi gelatin. Gelatin yang dihasilkan adalah gelatin tipe A, dapat digunakan untuk keperluan industri pangan. Kata kunci : Kulit pikel limbah, gelatin, pengasaman, pangan.

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