scholarly journals Synthesis and in vitro Experiment of Biomaterial Tricalcium Phosphate

2016 ◽  
Vol 33 (2) ◽  
pp. 78
Author(s):  
X.V Bui
Keyword(s):  
Calcium Phosphate ◽  
Tricalcium Phosphate ◽  
Bone Structure ◽  
Chemical Properties ◽  
Synthetic Material ◽  
Physico Chemical ◽  
Ft Ir ◽  
Hard Tissue Engineering

Calcium phosphate ceramics consist of materials such as hydroxyapatite, tricalcium phosphate (TCP), calcium phosphate cement (CPC), biphasic calcium phosphate, etc. CPCs have been used for filling bone defects in dentistry and orthopedics. Among these materials, β-tricalcium phosphate is suggestedas an ideal candidate for bone graft in hard tissue engineering due to its high biocompatibility, bioactivity and bone bonding. The preparation, as well as the application of this powder material, has been the important topic of research in material science. In this paper, β-tricalcium phosphate (β-TCP), a component that has chemical formulation similar to bone structure, was synthesized by the precipitate method and then calcinated at 1000oC for 5 h. The physico-chemical properties of synthetic material were examined by XRD, FT-IR and SEM methods. In vitro experience was also carried by soaking β-TCP simulated body fluid powder in a different period of time. Obtained results confirmed the quality of β-TCP synthetic material and its bioactivity.

Thermal Treatments of Calcium Phosphate Biomaterials to Tune the Physico-Chemical Properties and Modify the In Vitro Osteoclast Response

2010 ◽  
Vol 13 (3) ◽  
pp. B102-B107 ◽  
Author(s):  
Rainer J. Egli ◽  
Sonja Gruenenfelder ◽  
Nicola Doebelin ◽  
Willy Hofstetter ◽  
Reto Luginbuehl ◽  
...  
Keyword(s):  
Calcium Phosphate ◽  
Chemical Properties ◽  
Thermal Treatments ◽  
Physico Chemical

Synthesis of hollow mesoporous ruthenium nanoparticles: evaluation of physico-chemical properties and toxicity

RSC Advances ◽  
2015 ◽  
Vol 5 (97) ◽  
pp. 79616-79623 ◽  
Author(s):  
Sakthivel Ramasamy ◽  
Devasier Bennet ◽  
Sanghyo Kim
Keyword(s):  
Structural Characterization ◽  
Biomedical Application ◽  
Chemical Properties ◽  
Template Method ◽  
Ruthenium Nanoparticles ◽  
Facile Synthesis ◽  
Physico Chemical

Facile synthesis of hollow mesoporous structured Ru-NPs by dual template method, structural characterization and in vitro biophysical and uptake evaluation for biomedical application.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Impact of Quantum Dot Surface on Complex Formation with Chlorin e6 and Photodynamic Therapy

Nanomaterials ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Artiom Skripka ◽  
Dominyka Dapkute ◽  
Jurga Valanciunaite ◽  
Vitalijus Karabanovas ◽  
Ricardas Rotomskis
Keyword(s):  
Photodynamic Therapy ◽  
Cancer Therapy ◽  
Complex Formation ◽  
Chemical Properties ◽  
Disease Diagnosis ◽  
Chlorin E6 ◽  
Deep Tissue ◽  
Physico Chemical

Nanomaterials have permeated various fields of scientific research, including that of biomedicine, as alternatives for disease diagnosis and therapy. Among different structures, quantum dots (QDs) have distinctive physico-chemical properties sought after in cancer research and eradication. Within the context of cancer therapy, QDs serve the role of transporters and energy donors to photodynamic therapy (PDT) drugs, extending the applicability and efficiency of classic PDT. In contrast to conventional PDT agents, QDs’ surface can be designed to promote cellular targeting and internalization, while their spectral properties enable better light harvesting and deep-tissue use. Here, we investigate the possibility of complex formation between different amphiphilic coating bearing QDs and photosensitizer chlorin e6 (Ce6). We show that complex formation dynamics are dependent on the type of coating—phospholipids or amphiphilic polymers—as well as on the surface charge of QDs. Förster’s resonant energy transfer occurred in every complex studied, confirming the possibility of indirect Ce6 excitation. Nonetheless, in vitro PDT activity was restricted only to negative charge bearing QD-Ce6 complexes, correlating with better accumulation in cancer cells. Overall, these findings help to better design such and similar complexes, as gained insights can be straightforwardly translated to other types of nanostructures—expanding the palette of possible therapeutic agents for cancer therapy.

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals THE EFFECT OF IN VITRO EGG PLUMPING ON EGG WHITE PHYSICO-CHEMICAL PROPERTIES

1975 ◽  
Vol 24 (1) ◽  
pp. 171-172
Author(s):  
B. SAUVEUR ◽  
Mme Huguette ANTOINE
Keyword(s):  
Chemical Properties ◽  
Egg White ◽  
Physico Chemical
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