scholarly journals Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products

2008 ◽  
Vol 22 (3) ◽  
pp. 567-570 ◽  
Author(s):  
Kristina L. Penniston ◽  
Stephen Y. Nakada ◽  
Ross P. Holmes ◽  
Dean G. Assimos
2020 ◽  
Vol 1010 ◽  
pp. 514-519
Author(s):  
Salleh Morgan Noor Zulaika ◽  
Hui Lin Ong ◽  
Firuz Zainuddin

The biocomposite films were prepared using a solution casting method and allowed to dry in the oven of 50°C. The cellulose used in this research was extracted from the rice straw. The biocomposite films firstly were prepared without crosslinker with various cellulose content; 0.2g, 0.4g, 0.6g, 0.8g, and 1.0g wt%. Based on the tensile strength result, 0.6g of cellulose is an optimum amount to prepare the biocomposite films with various amounts of crosslinker; 1g, 2g, 3g, 4g, and 5g. The tapioca starch/cellulose biocomposite films crosslinked with lemon juices have higher tensile strength (16MPa) and lower in swelling percentage (3.32%) compared to the biocomposite films crosslinked with key lime juice (5.44%). The thermal behavior was studied based on the Differential Scanning Calorimetry test shows the biocomposite film that highly crosslinked needs higher energy during their phase change. The energy liberated in the tapioca starch/cellulose biocomposite film with key lime juice as crosslinker is 201.6 J/g while that of biocomposite film with lemon juice as crosslinker is 383.0 J/g.


BMJ ◽  
1925 ◽  
Vol 1 (3347) ◽  
pp. 385-385 ◽  
Author(s):  
P. W. Bassett-Smith
Keyword(s):  

2017 ◽  
Vol 20 (1) ◽  
pp. 84 ◽  
Author(s):  
Kristina Haryati ◽  
Sugeng Heri Suseno ◽  
Nurjanah Nurjanah

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing<br />the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long<br />separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS  were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).


1971 ◽  
Vol 54 (6) ◽  
pp. 1266-1269
Author(s):  
A Lifshitz ◽  
Y Stepak ◽  
M B Brown

Abstract Following a survey of lemon juice composition, the analytical data are given 2 different statistical treatments. On comparing these treatments, it is found that the specific test based on classical chi-square distribution is more powerful than that based on regression analysis. The analysis of free amino acids provides a method for the detection of adulteration of lemon juice, which is both efficient and difficult to circumvent.


2011 ◽  
Vol 11 (4) ◽  
pp. 551-563 ◽  
Author(s):  
Alessio Aprile ◽  
Claire Federici ◽  
Timothy J. Close ◽  
Luigi De Bellis ◽  
Luigi Cattivelli ◽  
...  

2021 ◽  
Vol 25 ◽  
Author(s):  
Yogesh Brijwashi Sharma ◽  
Bhakti Umesh Hirlekar ◽  
Yogesh P. Bharitkar ◽  
Abhijit Hazra

Green chemistry is an essential part of the chemistry for the organic synthesis and also plays a principal role to save the environment from the harmful and toxic catalysts. Fruit juice catalyzed chemistry is a vital part of green chemistry in which lemon juice play a potential role in a various organic transformations. This review article has been summarized (from 2011-2020) with the application and importance of lemon juice in synthetic organic transformation as well as synthesis of various type of nanoparticles and catalysts. This review article can help the researcher to develop the route for the synthesis of various scaffolds, small molecules, nanoparticles and catalysts under economical and environment friendly condition.


Sexual Health ◽  
2005 ◽  
Vol 2 (4) ◽  
pp. 237 ◽  
Author(s):  
Godwin E. Imade ◽  
Atiene S. Sagay ◽  
Viola A. Onwuliri ◽  
Daniel Z. Egah ◽  
Malcolm Potts ◽  
...  

Objective: To describe the use of lemon/lime juice for douching by female sex workers (FSWs) and family planning clients (FPCs) in Jos, Nigeria. Method: A total of 300 sexually active women comprising 200 FSWs and 100 FPCs were interviewed in June 2004 to determine the mode and rationale for the use of lemon/lime juice for sex. Result: Majority of the women 167/300 (55.7%, 95% CI = 50–61%) i.e. 163/200 (81.5%, 95% CI=75–87%) FSWs, 4/100 (4%, 95% CI=1–10%) FPCs used vaginal lemon/lime douches. Lime juice was used by 105/167 (62.8%, 95% CI=55–70%), lemon juice by 30/167 (18%, 95% CI=12–25%) or a mixture by 18/167 (10.8%, 95% CI=7–25%). The juice was used either neat 44/167 (26%, 95% CI=20–34%) or diluted in water 75/167 (45%, 95% CI=37–53%) either before or after sex. Nineteen per cent (32/167) found the juice painful. Over half of the women believed that it protected them from pregnancy and/or sexually transmitted infections; they did not know their HIV status. Eighty-six per cent would recommend it to others, and 71% would be willing to take part in a study to evaluate its safety and efficacy. Conclusion: Lemon and lime juice are widely used for douches among women at high risk of HIV transmission. There is an urgent need to determine whether or not this practice promotes or prevents HIV infection.


2012 ◽  
Vol 18 (1) ◽  
pp. 127-130 ◽  
Author(s):  
Koji TAKATERA ◽  
Yoshiaki MIYAKE ◽  
Masanori HIRAMITSU ◽  
Takashi INOUE ◽  
Takao KATAGIRI

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