LXXXI.—The freezing-point diagrams of formamide with water and the aliphatic acids and their bearing on the interpretation of viscosity measurements

1915 ◽  
Vol 107 (0) ◽  
pp. 774-783 ◽  
Author(s):  
Solomon English ◽  
William Ernest Stephen Turner
Keyword(s):  
Freezing Point ◽  
Aliphatic Acids ◽  
Viscosity Measurements

Melting and crystal structure: the melting parameters of some polyphenyls

1955 ◽  
Vol 228 (1175) ◽  
pp. 435-447 ◽  
Keyword(s):  
Crystal Structure ◽  
Specific Volume ◽  
Freezing Point ◽  
Volume Increase ◽  
Freezing Points ◽  
Viscosity Measurements ◽  
Marked Tendency

Melting mechanisms have been studied for diphenyl, and o -, m - and p -terphenyl. The volume increase on melting is largest for the linear polyphenyls and smallest for branched molecules which can interlock in the melt. In no case will the volume increase permit the ‘onset of rotation’ on melting. Viscosity measurements give marked indications of the growth of cybotactic groups in the melts on approaching the freezing-points, especially in the case of o -terphenyl, where the , ratio H vap / E n reaches exceptionally low values near the freezing-point. Plots of fluidity against specific volume and the marked tendency of the melt of o- terphenyl to supercool give further indications of the presence of interlocked groups of molecules in the melt.

System triethylamine–water: the equilibrium diagram and some physical properties

1967 ◽  
Vol 45 (10) ◽  
pp. 1089-1091 ◽  
Author(s):  
E. M. Kartzmark
Keyword(s):  
Thermal Analysis ◽  
Physical Properties ◽  
Freezing Point ◽  
Equilibrium Diagram ◽  
Solution Temperature ◽  
Critical Solution Temperature ◽  
Viscosity Measurements ◽  
Volume Of Mixing ◽  
Negative Volume

The freezing-point diagram, determined by the method of thermal analysis, corroborates the existence of a dihydrate, first discovered by Pickering (1). Density and viscosity measurements at 16.0 °C, slightly below the critical solution temperature of 18.3 °C, show marked non-ideality. The negative volume of mixing reaches a maximum at 50 mole % and the maximum in the viscosity (4.00 relative to water) occurs at 12 mole %.

HVEM Cryomicroscopy of Frozen Hydrated PTK1 Cells

1990 ◽  
Vol 48 (1) ◽  
pp. 500-501
Author(s):  
E.T. O’Toole ◽  
G.P. Wray ◽  
J.R. Kremer ◽  
J.R. Mcintosh
Keyword(s):  
Liquid Nitrogen ◽  
Phase Contrast ◽  
Culture Medium ◽  
Low Dose ◽  
Ammonium Acetate ◽  
Freezing Point ◽  
Voltage Electron ◽  
Cold Stage ◽  
Humidity Chamber ◽  
Coated Carbon

Ultrarapid freezing and cryomicroscopy of frozen hydrated material makes it possible to visualize samples that have never been exposed to chemical fixatives, dehydration, or stains. In principle, freezing and cryoimaging methods avoid artifacts associated with chemical fixation and processing and allow one to visualize the specimen in a condition that is close to its native state. Here we describe a way to use a high voltage electron microscope (HVEM) for the cryoimaging of frozen hydrated PTK1 cells.PTK1 cells were cultured on formvar-coated, carbon stabilized gold grids. After three days in culture, the grids were removed from the culture medium and blotted in a humidity chamber at 35° C. In some instances, the grids were rinsed briefly in 0.16 M ammonium acetate buffer (pH 7.2) prior to blotting. After blotting, the grids were transferred to a plunging apparatus and plunged into liquid ethane held directly above its freezing point. The plunging apparatus consists of a vertical slide rail that guides the fall of a mounted pair of forceps that clamp the specimen. The forceps are surrounded by a plexiglass humidity chamber mounted over a dewar of liquid nitrogen containing an ethane chamber. After freezing, the samples were transferred to liquid nitrogen and viewed in a JEOL JEM 1000 equipped with a top entry cold stage designed and built by Mr. George Wray (Univ. Colorado). The samples were routinely exposed to electron doses of 1 e/Å2/sec, and viewed at a temperature of −150° C. A GATAN video system was used to enhance contrast and to estimate the correct amount of underfocus needed to obtain phase contrast at various magnifications. Low dose micrographs were taken using two second exposures of Kodak 4463 film. The state of the solid water in the specimen was determined by diffraction using a 30/μm field limiting aperture and a camera length of 1 meter.

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

ANALISIS BEBAN PENDINGINAN PADA COLD STORAGE UNTUK PENYIMPANAN DAGING

2019 ◽  
Vol 7 (1) ◽  
pp. 12-22
Author(s):  
Ratu Mutia Fajarani ◽  
Yopi Handoyo ◽  
Raden Hengki Rahmanto
Keyword(s):  
Experimental Method ◽  
Cold Storage ◽  
Freezing Point ◽  
Cooling Load ◽  
Internal Factors ◽  
External Cooling ◽  
Preservation Method ◽  
Load Calculation ◽  
Selection Of

Cooling is the best preservation method than others because the food that has been cooled will remain fresh and will not experience a change in taste, color and aroma, besides all the activities that cause decay will stop so that the cooled food will last longer. (Hartanto, 1984). With the proper cooling engine planning, it can help with spatial adjustments, adjustments to loading, estimation of the power to be used, and budget plans. That is what is commonly called the cooling load calculation. Calculation of cooling load needs to be carried out before planning. This is necessary because the magnitude of the pending load is very influential on the selection of the cooling engine so that the freezing point for preserving food can be accurate. Pendiginan burden is influenced by external and internal factors. With the experimental method, it is obtained the results of the external cooling load as the external cooling load is 11.6 kW, the inner cooling load is 138.8 kW and the performance work coefficient (COP) is 2.

Survival of mouse blastocysts after low-temperature preservation under high pressure

2004 ◽  
Vol 52 (4) ◽  
pp. 479-487 ◽  
Author(s):  
Cs. Pribenszky ◽  
M. Molnár ◽  
S. Cseh ◽  
L. Solti
Keyword(s):  
Phase Transition ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Freezing Point ◽  
Significant Loss ◽  
Embryo Cryopreservation ◽  
Subzero Temperatures ◽  
Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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.

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