Lemon-peel pectin. III. Fractionation of pectic acids from lemon-peel and lucerne

1970 ◽  
Vol 48 (8) ◽  
pp. 1290-1295 ◽  
Author(s):  
G. O. Aspinall ◽  
I. W. Cottrell ◽  
J. A. Molloy ◽  
M. Uddin
Keyword(s):  
Sodium Acetate ◽  
Single Component ◽  
Pectic Acid ◽  
Lemon Peel

The pectic acids formed on saponification of lemon-peel pectins C and L have been fractionated by graded precipitation with sodium acetate. The results of analytical and electrophoretic studies on the pectic acid fractions have been interpreted as being typical of those of the fractionation of chemically homogeneous polydisperse systems. Similar fractionations of lucerne polysaccharides have indicated the presence of a single component in pectic acid A and of two components in pectic acid B. The nature of polysaccharide heterogeneity in pectic acid preparations is discussed.

Polysaccharides of tropical pasture herbage. IV. A pectic acid from Townsville lucerne (Stylosanthes humilis)

1971 ◽  
Vol 24 (5) ◽  
pp. 1049 ◽  
Author(s):  
M Alam ◽  
GN Richards
Keyword(s):  
Phosphate Buffer ◽  
Galacturonic Acid ◽  
Sodium Acetate ◽  
Structural Characteristics ◽  
Small Extent ◽  
Partial Hydrolysis ◽  
Tropical Pasture ◽  
Pectic Acid ◽  
Stylosanthes Humilis

Pectic acid, extracted from the stems of Townsville lucerne in 4% yield, has been fractionated by precipitation with sodium acetate. The product contains two components as revealed by electrophoresis in phosphate buffer, but the major structural characteristics have been determined by partial hydrolysis. The pectic acid is esterified to a very small extent (1% OCH3) and consists predominantly of 1,4-a-linked D-galacturonic acid units with L-arabofuranose units as the major neutral constituent.

Fasciaton of Pectate Elementary Fibrils

1973 ◽  
Vol 31 ◽  
pp. 60-61
Author(s):  
George F. Leeper
Keyword(s):  
Acid Treatment ◽  
Carbon Film ◽  
Final Concentration ◽  
Cellulose Microfibrils ◽  
Pectic Acid ◽  
Elementary Fibrils

Polysaccharide elementary fibrils are usually fasciated into microfibrils of from one hundred to a few hundred Angstroms wide. Cellulose microfibrils when subjected to acid treatment dissociate into component elementary fibrils. For pectic acid it was observed that variations in pH could cause a change in the fasciation of the elementary fibrils.Solutions of purified pectic acid and sodium phosphotungtate were adjusted to various pH levels with NaOH or HCl and diluted to give a final concentration of 0.5 and 1% for the polysaccharide and negative stains respectively. Micrographs were made of the samples after drying on a carbon film covered grid. The average number of elementary fibrils was determined by counting the number of elementary fibrils in each fascicle intersected by lines drawn across the micrograph.

The role of silicon in forages: A quantitative X-Ray study

1987 ◽  
Vol 45 ◽  
pp. 416-417
Author(s):  
Janet H. Woodward ◽  
D. E. Akin
Keyword(s):  
Sodium Acetate ◽  
Dry Matter ◽  
Acetate Buffer ◽  
Plant Tissues ◽  
Sodium Acetate Buffer ◽  
X Ray ◽  
Dry Matter Digestibility ◽  
Percent Composition

Silicon (Si) is distributed throughout plant tissues, but its role in forages has not been clarified. Although Si has been suggested as an antiquality factor which limits the digestibility of structural carbohydrates, other research indicates that its presence in plants does not affect digestibility. We employed x-ray microanalysis to evaluate Si as an antiquality factor at specific sites of two cultivars of bermuda grass (Cynodon dactvlon (L.) Pers.). “Coastal” and “Tifton-78” were chosen for this study because previous work in our lab has shown that, although these two grasses are similar ultrastructurally, they differ in in vitro dry matter digestibility and in percent composition of Si.Two millimeter leaf sections of Tifton-7 8 (Tift-7 8) and Coastal (CBG) were incubated for 72 hr in 2.5% (w/v) cellulase in 0.05 M sodium acetate buffer, pH 5.0. For controls, sections were incubated in the sodium acetate buffer or were not treated.

In Vitro Incorporation of Sodium Acetate-l-C14 into Leukocyte Lipids of Normal and Leukaemic Subjects as a Function of Incubation Time

1962 ◽  
Vol 02 (02) ◽  
pp. 165-172
Author(s):  
C Miras ◽  
G Lewis ◽  
J Mantzos
Keyword(s):  
Sodium Acetate ◽  
Linear Part ◽  
Lipid Synthesis ◽  
Normal Subjects ◽  
Cytostatic Agents ◽  
Time Intervals ◽  
Total Blood ◽  
Effect Of Treatment ◽  
Product Relation

Summary1. Separated leukocytes or total blood from normal subjects, untreated leukaemic patients and from leukaemic patients treated with cytostatic agents were incubated with CH3COONa-l-C14. Radioactivity of mixed lipids was measured at standard time intervals.2. The time incorporation curve observed with leukocytes from treated leukaemic patients showed after an initial linear part, a more rapid levelling off than the curves observed with leukocytes from untreated and normal subjects.3. Therefore, an indirect effect of treatment on leukocyte lipid synthesis seems to be present.4. Phospholipid and neutral lipid synthesis by leukaemic leukocytes was also studied. The results give no evidence that these fractions as a whole have any precursor-product relation.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Applicability of electrodialysis to the separation of sodium acetate from synthetic alkaline hardwood extract

TAPPI Journal ◽  
2015 ◽  
Vol 14 (11) ◽  
pp. 695-708 ◽  
Author(s):  
RAVIKANT PATIL ◽  
CHI TRUONG ◽  
JOSEPH GENCO ◽  
HEMANT PENDSE ◽  
ADRIAAN VAN HEININGEN
Keyword(s):  
Current Density ◽  
Sodium Sulfate ◽  
Sodium Acetate ◽  
Separation Efficiency ◽  
Feed Concentration ◽  
Initial Concentration ◽  
White Liquor ◽  
Complete Extraction ◽  
Electro Osmosis ◽  
Preliminary Separation

Our objective was to develop a process for recovering acetyl groups from industrial northeast hardwood chips. Extraction experiments showed that the white liquor charge of 6% effective alkali at 50°C and liquor-to-wood ratio of 4:1 leads to the complete extraction of acetyl groups from industrial hardwood chips. Electrodialysis was assessed as a technique for separating and concentrating sodium acetate from synthetic hardwood extract. Preliminary separation experiments using dilute sodium acetate showed that the sodium acetate can be concentrated up to approximately 24% by weight from an initial concentration of about 2% by weight. The effects of current density, feed concentration, electro-osmosis, and osmosis on the separation of sodium acetate were evaluated. Finally, selectivity experiments were performed to study the effect of various components of the white liquor on the separation of sodium acetate. Fully oxidized synthetic white liquor was used in selectivity experiments to avoid deleterious effects of Na2S. Selectivity experiments using synthetic oxidized white liquor showed a significant decrease in the separation efficiency due to the presence of sodium hydroxide, sodium carbonate, and sodium sulfate in the synthetic extract.

Boiling of single component liquids: Basic processes

2017 ◽  
Author(s):  
John G. Collier ◽  
V.V. Wadekar
Keyword(s):  
Single Component

ERROR LOCALIZATION DIAGNOSTIC MODEL OPTIMIZATION IN DIGITAL STATE MACHINES NETWORKS

2019 ◽  
Author(s):  
Irina Bystrova ◽  
E. Danil'chuk ◽  
Boris Podkopaev
Keyword(s):  
Single Component ◽  
Diagnostic Model ◽  
State Machines ◽  
Model Optimization ◽  
Error Localization ◽  
Diagnostic Models

The problem of constructing a diagnostic model for a network S consisting of a number of digital automata is considered, provided that the diagnostic models of all network components are known. It is assumed that these models are given by systems of logical equations, and the errors to be detected are localized in any but a single component of the network.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

Sign in / Sign up

Export Citation Format

Share Document