scholarly journals New methods for preparing cyclodextrin inclusion compounds. II. Effects of heating temperature, water content and drug properties on the inclusion formation.

1989 ◽  
Vol 37 (4) ◽  
pp. 1055-1058 ◽  
Author(s):  
Yoshinobu NAKAI ◽  
Keiji YAMAMOTO ◽  
Katsuhide TERADA ◽  
Toshio OGUCHI ◽  
Hironobu SAITO ◽  
...  
Keyword(s):  
Water Content ◽  
Inclusion Compounds ◽  
Heating Temperature ◽  
Inclusion Formation ◽  
New Methods ◽  
Cyclodextrin Inclusion ◽  
Temperature Water

scholarly journals New methods for preparing cyclodextrin inclusion compounds. I. Heating in a sealed container.

1987 ◽  
Vol 35 (11) ◽  
pp. 4609-4615 ◽  
Author(s):  
YOSHINOBU NAKAI ◽  
KEIJI YAMAMOTO ◽  
KATSUHIDE TERADA ◽  
DAIICHI WATANABE
Keyword(s):  
Inclusion Compounds ◽  
New Methods ◽  
Cyclodextrin Inclusion

Effects of temperature, water content and nitrogen fertilisation on emissions of nitrous oxide by soils

1998 ◽  
Vol 32 (19) ◽  
pp. 3301-3309 ◽  
Author(s):  
K.A Smith ◽  
P.E Thomson ◽  
H Clayton ◽  
I.P Mctaggart ◽  
F Conen
Keyword(s):  
Nitrous Oxide ◽  
Water Content ◽  
Nitrogen Fertilisation ◽  
Effects Of Temperature ◽  
Temperature Water

scholarly journals APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI

2018 ◽  
Vol 5 (1) ◽  
pp. 48
Author(s):  
Asep Dedy Sutrisno
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Second Grade ◽  
Microbial Count ◽  
Measured Variable ◽  
Liquid Smoke ◽  
Grade Ii ◽  
Two Stages ◽  
Intensive Search ◽  
Temperature Water

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke  better use grade 2 to the shelf life of sausage.

scholarly journals Preparation, Stabilization, and Insecticidal Activity of Cyclodextrin-Inclusion Compounds of Pyrethroids

1976 ◽  
Vol 1 (1) ◽  
pp. 41-48 ◽  
Author(s):  
Izuru YAMAMOTO ◽  
Tadaaki UNAI ◽  
Yoshiki SUZUKI ◽  
Yoshio KATSUDA
Keyword(s):  
Insecticidal Activity ◽  
Inclusion Compounds ◽  
Cyclodextrin Inclusion
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