scholarly journals Hydrolytic Process of Proteins in Moringa oleifera Seeds in Varied Concentrations of Sodium Hydroxide and Hydrochloric Acid

2020 ◽  
Vol 19 (2) ◽  
pp. 120
Author(s):  
Ika Kurniaty ◽  
Ratri Ariatmi Nugrahani ◽  
Fatma Sari ◽  
Wenny Diah Rusanti ◽  
Haryadi Wibowo
Keyword(s):  
Hydrochloric Acid ◽  
Protein Content ◽  
Sodium Hydroxide ◽  
Moringa Oleifera ◽  
Optimal Solution ◽  
Solution Concentration ◽  
Antimicrobial Treatment ◽  
Protein Sources ◽  
Seed Extraction ◽  
Hydrolytic Process

Indonesia is endowed with an immense biodiversity that can be used as protein sources. One of these is Moringa oleifera tree that is locally known as Kelor. The seeds of this plant can be used as a protein source, an effective coagulant for water purification, a natural absorbent, and an antimicrobial treatment. Kelor seeds are known to contain fibers, proteins, carbohydrates, and vitamins. The objectives of this study were to identify the optimal solution concentration, determine the yield percentage, and determine the optimal protein content from hydrolytic processes of Moringa seed extraction using Sodium Hydroxide (NaOH) and Hydrochloric Acid (HCl). The hydrolysis took place for 30 minutes at 60oC. The proteins extracted from Moringa seeds were identified with biuret and Braford tests. The NaOH extractions resulted in the highest yield of 12.1% and protein content of 0.43% with 2% NaOH. Whereas those of HCl produced the highest yield of 11.1% and protein content of 9.63% with 1% HCl.

scholarly journals Kinetics of Substituted Bis- and Mono-azo Dyes as Corrosion Inhibitors for Aluminium in Hydrochloric Acid and Sodium Hydroxide Solutions

1999 ◽  
Vol 23 (7) ◽  
pp. 408-409
Author(s):  
Loutfy H. Madkour ◽  
R. M. Issa ◽  
I. M. El-Ghrabawy
Keyword(s):  
Hydrochloric Acid ◽  
Sodium Hydroxide ◽  
Azo Dyes ◽  
Thermodynamic Model ◽  
Corrosion Inhibitors ◽  
Kinetics Of ◽  
Alkaline Corrosion

This investigation is designed to apply an advanced kinetic–thermodynamic model on the data obtained from acidic and alkaline corrosion of aluminium using bis- and mono-azo dyes as corrosion inhibitors.

scholarly journals Pretreatment of Wood and Char Samples

Radiocarbon ◽  
1963 ◽  
Vol 5 ◽  
pp. 342-342 ◽  
Author(s):  
Hyman Schultz ◽  
L. A. Currie ◽  
F. R. Matson ◽  
W. W. Miller
Keyword(s):  
Hydrochloric Acid ◽  
Sodium Hydroxide ◽  
Humic Acids ◽  
Large Volume ◽  
Simple Procedure ◽  
Chemical Substance ◽  
Original Material ◽  
Chemical Examination ◽  
Free Sample

It has been shown that contamination from humic acids, chitin, fungal products, etc., contributing young carbon, and from bitumen and carbonate, contributing old carbon, may not be completely removed from wood and char samples by the usual hydrochloric acid and sodium hydroxide pretreatments of the samples. A procedure is offered for the isolation of a pure chemical substance from such samples, cellulose from wood and uncombined carbon from char, that must represent the original material. Cellulose is prepared by boiling the resin-free sample in 1.25% H2SO4 and 1.25% NaOH, adding Schweitzer's reagent, filtering, and precipitating from the filtrate by acidification. Uncombined carbon is separated from char samples as the flocculant precipitate remaining after boiling in 70% HNO3, followed by settling overnight from a large volume of 6M HNO3. A simple procedure for the chemical examination of char samples is also offered for the estimation of the amounts of bitumen, carbonate, combined, and uncombined carbon in char.

scholarly journals STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Muhammad Habbib Khirzin
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Acid Extraction ◽  
Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

scholarly journals Analysis Of Protein Levels With Giving Kelor Leaf Extract (Moringa Oleifera) On Soy Milk

2020 ◽  
Vol 3 (2) ◽  
pp. 604-610
Author(s):  
Fajar Nur Atmaja
Keyword(s):  
Protein Content ◽  
Quantitative Research ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Agricultural Product ◽  
Soy Milk ◽  
Safety Testing ◽  
Protein Levels ◽  
Food Quality And Safety ◽  
Moringa Leaf Extract

Soy milk is a beverage product that is currently being favored by the people of Indonesia, to increase the protein content in soy milk needs to be substituted for other ingredients using Moringa Oleifera leaf extract. The purpose of this study was to analyze the organoleptic acceptability of soy milk by giving Moringa Oleifera leaf extract. This research is quantitative research with experimental research design using the True Experiment research method. This research was conducted in December 2018 until February 2019 at the Food Quality and Safety Testing Laboratory of the Agricultural Product Technology Department of the Faculty of Agriculture, University of Brawijaya Malang to test the protein content while the Organoleptic Test was carried out at STIKeS Satria Bhakti Nganjuk. The sample size is 20 panelists. The independent variable in this study was Moringa leaf extract while the protein content of soy milk. Data was collected using an organoleptic sensory test assessment table and a protein content test sheet using the Kjeldahl method. Data were analyzed using ANNOVA test with the results of H0 rejected and H1 accepted with a significant value <0.05 The results of ANOVA analysis get F count value of 105,405 and F table for testing 20 samples to get F table 4.35. So that it can be concluded that the addition of Moringa leaf extract 0% to 10% Significant and simultaneous organoleptic. Addition of Moringa Oleifera leaf extract to soy milk affected organoleptic acceptability and increased protein content of soy milk in accordance with the percentage of Moringa leaf extract levels added.

scholarly journals Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

2019 ◽  
pp. 1-12 ◽  
Author(s):  
Justina Y. Talabi ◽  
Babawande A. Origbemisoye ◽  
Beatrice O. Ifesan ◽  
Victor N. Enujuigha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Bean Seed ◽  
Spread Ratio ◽  
Seed Flour ◽  
Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

scholarly journals Determination of Uric Acid

1967 ◽  
Vol 13 (1) ◽  
pp. 12-18 ◽  
Author(s):  
H Harold Nishi
Keyword(s):  
Uric Acid ◽  
Hydrochloric Acid ◽  
Sodium Hydroxide ◽  
Serum Sample ◽  
Colorimetric Procedure ◽  
Sodium Hydroxide Treatment

Abstract The Archibald colorimetric procedure for determination of uric acid has been adapted for automation. The major differences from the original manual procedure after sodium hydroxide treatment of the serum sample are neutralization with hydrochloric acid and dialysis of the serum instead of precipitation to remove protein. At the rate of 40 samples per hour, the automated procedure shows good correlation with the manual procedure.

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