Oxidation in Fish Oil Enriched Mayonnaise:  Ascorbic Acid and Low pH Increase Oxidative Deterioration

2001 ◽  
Vol 49 (8) ◽  
pp. 3947-3956 ◽  
Author(s):  
Charlotte Jacobsen ◽  
Maike Timm ◽  
Anne S. Meyer
Keyword(s):  
Ascorbic Acid ◽  
Fish Oil ◽  
Low Ph ◽  
Oxidative Deterioration ◽  
Ph Increase

Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

2001 ◽  
Vol 212 (3) ◽  
pp. 308-318 ◽  
Author(s):  
C. Jacobsen ◽  
Karsten Hartvigsen ◽  
P. Lund ◽  
Marianne K. Thomsen ◽  
Leif H. Skibsted ◽  
...  
Keyword(s):  
Fish Oil ◽  
Tocopherol Concentration ◽  
Oxidative Deterioration

Spontaneous decay of oxidized ascorbic acid (dehydro-L-ascorbic acid) evaluated by high-pressure liquid chromatography

1990 ◽  
Vol 36 (10) ◽  
pp. 1807-1809 ◽  
Author(s):  
A M Bode ◽  
L Cunningham ◽  
R C Rose
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Liquid Chromatography ◽  
Vitamin C ◽  
High Pressure Liquid Chromatography ◽  
Analytical Procedure ◽  
Low Ph ◽  
Experimental Conditions ◽  
Rate Of Decay ◽  
Reduced Forms

Abstract We applied high-pressure liquid chromatography to assess the decomposition of the oxidized form of vitamin C, dehydro-L-ascorbic acid. We selected experimental conditions that might represent a wide variety of clinical and research procedures. Decay of dehydro-L-ascorbic acid proceeded much more rapidly at high pH (7-8) than at low pH (3-5) and was more rapid at 37 or 45 degrees C than at 0 or 23 degrees C. When evaluated at pH 6.6, the percent decay was somewhat more rapid from an initial concentration of 1000 mumol/L than at 5-10 mumol/L. The analytical procedure (HPLC) provided useful information about the rate of decay under various conditions. This may facilitate future biological and clinical studies that require a distinction between the oxidized and reduced forms of vitamin C.

scholarly journals Mg/Al LDH Enhances Sulfate removal and Clarification of AMD Wastewater in Precipitation Processes

Materials ◽  
2019 ◽  
Vol 12 (14) ◽  
pp. 2334 ◽  
Author(s):  
Paulina Maziarz ◽  
Jakub Matusik ◽  
Tiina Leiviskä
Keyword(s):  
Acid Mine Drainage ◽  
Calcium Hydroxide ◽  
Settling Velocity ◽  
Mine Drainage ◽  
Low Ph ◽  
Initial Concentration ◽  
Sulfate Removal ◽  
Ph Increase ◽  
Double Hydroxide ◽  
Different Doses

The sulfate removal from acid mine drainage (AMD) water (initial concentration: 5301 mg/L) was investigated by precipitation and/or adsorption using calcium hydroxide (Ca(OH)2) and synthetic layered double hydroxide (LDH) of the Mg/Al type. The exclusive use of LDH efficiently removed sulfates (64.2% reduction); however, alteration of its structure was observed due to low pH. The use of Ca(OH)2 in different doses calculated in relation to gypsum stoichiometry allowed to achieve an 86% removal of sulfates. Depending on the equilibrium pH, gypsum or ettringite were the main identified phases. The two-step removal, involving the use of Ca(OH)2 followed by LDH, was less efficient than the use of the Ca(OH)2/LDH mixture when the stoichiometric amount of Ca(OH)2 in relation to gypsum was applied. The application of mixture resulted in a fast pH increase, which prevented destruction of the LDH structure. Most importantly, the use of mixture significantly reduced the sludge volume and enhanced its settling velocity.

Study on the Adsorption of Reactive Black on Nature Diatomite

2011 ◽  
Vol 90-93 ◽  
pp. 2991-2994
Author(s):  
Zhi Pan Gu ◽  
Xue Bin Yang ◽  
Ji Chun Yang ◽  
Shao Hua He
Keyword(s):  
Removal Rate ◽  
Reactive Dye ◽  
Low Ph ◽  
Endothermic Reaction ◽  
Removal Rates ◽  
Ph Increase

The effect of masss of natural diatomite, initial dye concentrations, pH and temperature on adsorption was investigated. The adsorption of reactive dye was slightly increased then decreased with rising amouts of natural diatomite that is increasing competition of natural diatomite. The removal rate of reactive black increase with the temperature because of endothermic reaction. The removal rates of reactive black from solution were decreased as the pH increase and gain the maximum in low pH. The removal rate for all concentrations were rapid at initial stages and then keep increase gradually until the progress until equilibrium reached.

scholarly journals Possibilities of Application Cement By-Pass Dust into the Garden Architecture Elements

Crystals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1033
Author(s):  
Lukáš Procházka ◽  
Barbara Vojvodíková ◽  
Jana Boháčová
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Low Ph ◽  
Alkali Activation ◽  
Park Use ◽  
Durability Properties ◽  
Significant Negative Impact ◽  
Granulated Slag ◽  
Ph Increase ◽  
Positive Effect

This article deals with the possibility of using cement by-pass dust (CBPD) in the garden architecture elements, specifically in curbs for park use. To increase the positive effect on the environment, other secondary raw materials were also used in the research, specifically blast furnace granulated slag and silica fly ash. Mixtures were based on alkali activation, where cement as a binder was 100% replaced by raw materials with waste properties. In the research, properties of used materials and also the basic physical-mechanical and durability properties of prepared mixtures were determined Part of the research focused on the effect of the tested beams on the grassland planted around the beams. Any significant negative impact was not registered, except for low pH increase of soil. Infrared spectroscopy and thermal analysis were performed on selected samples. Testing has shown that the products are in accordance with the Czech standard requirements for concrete curbs in garden architecture. The samples did not pass only the scaling test, which is, however, a condition for concrete curbs used for roads. For garden architecture this test is not required.

Lipid Oxidation in Fish Oil Enriched Mayonnaise:  Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration

2001 ◽  
Vol 49 (2) ◽  
pp. 1009-1019 ◽  
Author(s):  
Charlotte Jacobsen ◽  
Karsten Hartvigsen ◽  
Marianne K. Thomsen ◽  
Lotte F. Hansen ◽  
Pia Lund ◽  
...  
Keyword(s):  
Fish Oil ◽  
Lipid Oxidation ◽  
Gallic Acid ◽  
Oxidative Deterioration ◽  
Disodium Ethylenediaminetetraacetate

scholarly journals Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽  
2012 ◽  
Vol 71 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
Men de Sá Moreira de Souza Filho ◽  
Deborah dos Santos Garruti ◽  
Maria de Fátima Borges
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiratory Activity ◽  
Low Ph ◽  
The Other ◽  
Water Control ◽  
Minimally Processed ◽  
Ph Values ◽  
Physical Chemical ◽  
Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

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