scholarly journals Study on the Fluorescence Spectra Characteristics of Vinegar-Water Solutions

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Dan Li ◽  
Xuan Wang ◽  
Caiqin Han
Keyword(s):  
Molecular Orientation ◽  
Fluorescence Spectra ◽  
Ph Value ◽  
Uv Light ◽  
Chemical Properties ◽  
Polarization Degree ◽  
Water Solutions ◽  
Peak Intensity ◽  
Polarization Spectra

Fluorescence spectra and polarization spectra of vinegar-water solutions with different concentration of CH3COOH have been studied. The characteristics and mechanism of fluorescence spectra are discussed, and polarization degree is calculated. Vinegar-water solutions are excited by ultraviolet (UV) light at 380 nm. The characteristic fluorescence peaks of the solution were identified at 445 nm and 470 nm. The type of emission fluorescence isπ⁎→n. With the increasing concentration of CH3COOH/pH value, the peak intensity is enhanced first, and then fluorescence quenching occurs. The polarization degree confirms the molecular orientation of different sample solutions. This research provides theoretical and experimental basis for the physical/chemical properties and quality of vinegar detection by florescence spectroscopy.

scholarly journals Seasonal variations of chemical properties of water of the Kaptai lake, Rangamati, Bangladesh

2018 ◽  
Vol 6 (2) ◽  
pp. 11-17
Author(s):  
Mohammed Mukhlesur Rahman ◽  
M Mahfuzur Rahman ◽  
Mohammed Kamrul Huda
Keyword(s):  
Ph Value ◽  
Chemical Properties ◽  
Oxygen Demand ◽  
Biological Oxygen Demand ◽  
K Value ◽  
Standard Methods ◽  
Project Area ◽  
Disturbed Area ◽  
Four Seasons

The chemical properties are the most important factors in the aquatic environment. The present study was carried out to analyze the chemical properties of the water of the Kaptai lake, Rangamati. The investigation was done from December, 2007 to November, 2008, during four seasons in two sites and three sub-sites. The main aim of the present research was to analyze the water quality of the Kaptai lake. Chemical properties of the water of this lake were determined by different standard methods. The chemical properties of water varied in different sites and seasons. The value of pH and dissolved oxygen (DO) was higher in undisturbed (UD) area than in less disturbed (LD) and disturbed (D) area (UD>LD>D). The nitrate (NO3) value was higher in disturbed area than undisturbed and less disturbed area (D>UD>LD). The phosphate (PO4) value was higher in less disturbed area than disturbed and undisturbed area (LD>D>UD). The electrical conductivity (EC), biological oxygen demand (BOD) chemical oxygen demand (COD) were higher in disturbed area than less disturbed and undisturbed area (D>LD>UD). The potassium (K) value was LD>UD>D. The pH value was higher in winter (W) than in late monsoon (LM), early monsoon (EM) and monsoon (M) (W>LM>EM>M). The NO3 -1 value was EM>M>LM>W>EM. The PO4 -2 value was LM>M>W>EM. The EC value was W>LM>M>EM. The biological oxygen demand (BOD) value was EM> W>LM>M. The DO value was higher in monsoon than late monsoon, early monsoon, and winter (M>LM>EM>W). The COD was EM>M>W>LM. The K value was EM>W>M>LM. The highest value of pH, K, NO3 and BOD were recorded in the Kaptai hydroelectricity project area (site –A) and the highest value of the DO, EC and COD were recorded in the Longudu area (site-B). This study is the first initiative to assess the detail chemical properties of water of the Kaptai lake.Jahangirnagar University J. Biol. Sci. 6(2): 11-17, 2017 (December)

Effect of the Addition of Tomato Powder on the Color and Storage Quality of Red Sausage

2013 ◽  
Vol 781-784 ◽  
pp. 1419-1423
Author(s):  
Wei Dong Xu ◽  
Qian Chen ◽  
Yi Ding ◽  
Song Wang ◽  
Li Huang ◽  
...  
Keyword(s):  
Ph Value ◽  
Meat Products ◽  
Chemical Properties ◽  
Potential Solution ◽  
Storage Quality ◽  
Nitrite Level ◽  
Residual Nitrite ◽  
Tomato Powder ◽  
And Storage

This study includes the investigation of the chemical properties such as pH value anda*-value, sensorial evaluations, residual nitrite and the oxidation level of Chinese-style sausagered sausage, which have been produced by both reducing the nitrite level ( 50mg/kg, 100mg/kg and 150mg/kg) and adding tomato powder ( 0%, 2% and 4%). According to the results, 100mg/kg of nitrite together with 2% tomato powder is better. Then the sausages produced with 100mg/kg nitrite and 2% tomato powder, along with sausage which produced with only 150mg/kg of nitrite are stored at 4 °C for 45 days. It was observed that addition of 2% of tomato powder increased degradation of nitrite and decreased the level of oxidation. This study provides a potential solution for nitrite substitute in meat products.

scholarly journals Evaluation of Yogurt Quality during Storage by Fluorescence Spectroscopy

2019 ◽  
Vol 9 (1) ◽  
pp. 131
Author(s):  
Haifeng Sun ◽  
Ling Wang ◽  
Hao Zhang ◽  
Ang Wu ◽  
Juanhua Zhu ◽  
...  
Keyword(s):  
Linear Relationship ◽  
Fluorescence Spectra ◽  
Ph Value ◽  
Average Rate ◽  
Ambient Air ◽  
Rate Of Change ◽  
Fluorescence Signal ◽  
Good Linear ◽  
Good Linear Relationship

The physico-chemical parameters including pH and viscosity, and the fluorescence signal induced by fluorescent compounds presenting in yogurts such as riboflavin and porphyrin were measured during one week’s storage at room temperature when five brands of yogurt samples were exposed to ambient air. The fluorescence spectra of yogurt showed four evident emission peaks, 525 nm, 633 nm, 661 nm, and 672 nm. To quantitatively investigate the quality of yogurt during deteriorating, a calculating method of the average rate of change (ARC) was proposed to study the relative change of fluorescence intensity in the spectral range of 600 to 750 nm associated with porphyrin and chlorin compounds. During the storage, the time evolution of two ARC, pH value, and viscosity were regular. Moreover, the ARC showed a good linear relationship with pH value and viscosity of yogurt. Further, multiple linear regression (MLR) models using two ARC as independent variables were developed to verify the dependence of fluorescence signal with pH value and viscosity, which showed a good linear relationship with an R-square of more than 85% for each class of yogurt. The results demonstrate that fluorescence spectra have a great potential to predict the quality of yogurt.

scholarly journals PENGARUH SINAR UV TERHADAP pH DAN TOTAL PADATAN TERLARUT NIRA AREN (Arenga pinnata MERR) SELAMA PENYIMPANAN

2019 ◽  
Vol 8 (4) ◽  
pp. 265
Author(s):  
Ansar Ansar ANSAR ◽  
Sukmawaty Sukmawaty ◽  
Abdul Muttalib ◽  
Nopia Wartono
Keyword(s):  
Ph Value ◽  
Uv Light ◽  
Palm Sugar ◽  
Materials Used

The purpose of this research was to study the effect of UV light on pH quality and color of palm sap during storage. The materials used in this research was palm sap then this material radiation by the light of UV in the coolbox. The radiation given for two sample, first sample for palm sap morning tapping and the second is palm sap afternoon tapping with the variation of the uv light is 3, 6, and 9 watt and the time for radiation is 30, 60, and 90 minute. The parameters observed by this reaseach are pH, brix, and color. pH value counted by pH metter, refractometer for brix’s value, and hunter Lab for the color of palm sap. The result showed that, palm sap unradiation having decrease a lot from palm sap with radiation. Along with a decrease in the quality of pH, brix levels in each sample palm sap weren’t having significantly changed but showed the fluktuaktif value. Color of palm sap, L* (lightness) value having increase and a* (redness) with b* (yellowness) having decrease all of them. The decrease in pH quality of 0.38 was smaller than that of the palm sugar sap without irradiated at 0.53.

scholarly journals SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK

2020 ◽  
Vol 31 (2) ◽  
pp. 138-146
Author(s):  
Winiati P. Rahayu ◽  
◽  
Suliantari Suliantari ◽  
Umi Kartika Safitri ◽  
Wibisono Adhi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Ph Value ◽  
Chemical Properties ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Milk Composition ◽  
Fresh Milk ◽  
Seed Flour

Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content.

scholarly journals Fruit quality of red raspberry cultivars and selections grown in Western Serbia

2013 ◽  
Vol 40 (No. 4.) ◽  
pp. 154-161 ◽  
Author(s):  
A. Leposavić ◽  
M. Janković ◽  
D. Đurović ◽  
B. Veljković ◽  
Z. Keserović ◽  
...  
Keyword(s):  
Ph Value ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Yield Potential ◽  
Dry Matter Content ◽  
Total Anthocyanins ◽  
Total Reducing Sugars ◽  
Solids Content

Biological and chemical properties of cv. Willamette were contrasted with those of cvs Tulameen, Latham, Meeker and K81-6 grown under agro-environmental conditions of Western Serbia. The following parameters were examined: yield per unit land area, total dry matter content, soluble solids content, total reducing sugars, total acids content, pH value, total pectines and total anthocyanins. The obtained results showed that cvs Willamette and Meeker had exceptional yield potential and highest quality fruits, which renders them suitable for both fresh use and various forms of processing, whereas cv. Tulameen can be recommended for fresh consumption only. K81-6 is recommended for processing and fast freezing after harvesting.

KARAKTERISASI SIFAT FISIKA DAN KIMIA CUKA KAYU DARI TANDAN KOSONG KELAPA SAWIT

2014 ◽  
Vol 6 (1) ◽  
pp. 35 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Specific Gravity ◽  
Physical Properties ◽  
Solid Waste ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Phenol Content ◽  
Empty Fruit Bunches ◽  
Wood Vinegar ◽  
And Chemical Properties

There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical properties of wood vinegar from palm empty fruit bunches. Total yield of wood vinegar from palm empty fruit bunches its 15,94 % and total yield of charcoal its 64,58 %. GCMS result showing chemical properties from wood vinegar of burning < 100oC its obtained 19 compound and burning >100 oC its obtained 6 compound. The result physichal properties testing from crued wood vinegar its obtained specific gravity 1,0005 and 1,0010, pH value are 3,233 and 3,186, TAT content are 9,36 % and 11,12 %, phenol content its 0,44 %. The result physical properties testing from wood vinegar which has decolorizatin by activated carbon its obtained specific gravity are 0,9987 and 0,999, pH value are 3,036 and 3,012, TAT content are 8,29 % and 9,27 % and phenol content its 0,01 %.Keywords: palm bunches, wood vinegar, liquid smoke

’Propylene glycolate’ used as a top coat seal to protect thick juice from degradation in ellipsoidal storage tanks

2013 ◽  
pp. 215-218
Author(s):  
Robert O. Hatch ◽  
Craig M. Giles ◽  
Jay S. Creiglow ◽  
David R. Smith
Keyword(s):  
Propylene Glycol ◽  
Barrier Layer ◽  
Chemical Properties ◽  
Polypropylene Glycol ◽  
Storage Tanks ◽  
First Results ◽  
Thick Juice

The use of sodium propylene glycol for thick juice storage was investigated at Spreckels Sugar Company, in Brawley, California (USA). Sodium-polypropylene glycol has a density of 1.07 and does not mix with thick juice. Therefore it is suitable as a barrier layer. Chemical properties of propylene glycol, and the deposition on the top of thick juice are described. First results of the last campaign are compared with data from previous years. A significantly lower tendency in the reduction of the quality of the thick juice was found.

scholarly journals Effect of Pre-Harvest Supplemental UV-A/Blue and Red/Blue LED Lighting on Lettuce Growth and Nutritional Quality

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 80
Author(s):  
Triston Hooks ◽  
Joseph Masabni ◽  
Ling Sun ◽  
Genhua Niu
Keyword(s):  
Blue Light ◽  
Nutritional Quality ◽  
Uv Light ◽  
Ultra Violet ◽  
Photon Flux ◽  
Photon Flux Density ◽  
Daily Light Integral ◽  
Lettuce Growth ◽  
Supplemental Lighting

Blue light and ultra-violet (UV) light have been shown to influence plant growth, morphology, and quality. In this study, we investigated the effects of pre-harvest supplemental lighting using UV-A and blue (UV-A/Blue) light and red and blue (RB) light on growth and nutritional quality of lettuce grown hydroponically in two greenhouse experiments. The RB spectrum was applied pre-harvest for two days or nights, while the UV-A/Blue spectrum was applied pre-harvest for two or four days or nights. All pre-harvest supplemental lighting treatments had a same duration of 12 h with a photon flux density (PFD) of 171 μmol m−2 s−1. Results of both experiments showed that pre-harvest supplemental lighting using UV A/Blue or RB light can increase the growth and nutritional quality of lettuce grown hydroponically. The enhancement of lettuce growth and nutritional quality by the pre-harvest supplemental lighting was more effective under low daily light integral (DLI) compared to a high DLI and tended to be more effective when applied during the night, regardless of spectrum.

scholarly journals Syngas Quality as a Key Factor in the Design of an Energy-Efficient Pyrolysis Plant for Scrap Tyres

Proceedings ◽  
2018 ◽  
Vol 2 (23) ◽  
pp. 1455 ◽  
Author(s):  
Dina Czajczyńska ◽  
Renata Krzyżyńska ◽  
Hussam Jouhara
Keyword(s):  
Energy Demand ◽  
Chemical Properties ◽  
Industrial Emissions ◽  
Whole Process ◽  
Start Up ◽  
Key Factor ◽  
Industrial Emissions Directive ◽  
Pyrolytic Oil ◽  
Quality Of Products

In 2016 4.94 million tonnes of tyres were produced. Each tyre eventually become waste and pyrolysis has been considered an effective way of utilizing scrap tyres for several decades. However, pyrolysis has failed many times because the process has a great energy demand and the quality of products is unstable or insufficient for commercial use. Usually plants are focused on the production of pyrolytic oil or char and the gaseous phase is only a by-product. In this paper the importance of composition and quality of pyrolytic gas is emphasized. The main chemical properties make this gas a valuable biofuel that may satisfy energy requirements of the whole process (except for the start-up phase). Available data from literature concerning composition and other features of the pyrolytic gas from scrap tyres obtained at temperatures up to 1000 °C are compared with experimental results. The quality of evolved gases is discussed in the context of the Industrial Emissions Directive (IED), too. Finally, an analysis of the mass balances obtained allows a decision about the business profile and profitability.

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