scholarly journals PHARMACOGNOSTICAL, PHYSICOCHEMICAL AND PHYTOCEMICAL STUDY OF Glycyrrhiza Glabra Linn.

2020 ◽  
Vol 08 (11) ◽  
pp. 4960-4968
Author(s):  
Richa Khandelwal ◽  
Sumit Nathani
Keyword(s):  
Ph Value ◽  
Standard Procedure ◽  
Test Sample ◽  
Water Soluble ◽  
Glycyrrhiza Glabra ◽  
Perennial Herb ◽  
Golden Yellow ◽  
Ray Cells ◽  
Acid Reagent ◽  
Sweetish Taste

Introduction - Glycyrrhiza glabra Linn. is a perennial herb of family Leguminoseae, used very extensively in Ayurveda classics. It is having property of aphrodisiac, trichogenous, expectorant, haemostatic, intellect promoting etc. Objective – Objective of this study to examine the Pharmacognastical and Phytochemical properties of Glycyrrhiza glabra Linn. Material and Method – Dry sample of Glycyrrhiza was collected from Market. The qualitative microscopy, phytochemical screening, physicochemical evolution and TLC studies were carried out according to the standard procedure recommended by API and other standards. Result –The sample is having sweetish taste, faint and characteristic odour, externally dark brown in colour and internally golden yellow. Cork, Phellogen and Phelloderm, Secondary phloem, Cambium, Secondary xylem, Medullary rays and Pith are present in microscopic examinations, from outer to inner side. Cork (in surface view), Tangentially cut medullary ray cells, Fragment of vessel, Calcium Oxalate Crystals, Starch, Mucilage were seen in powder microscopy. pH value of test sample was 5.73. Water Soluble Extractive value (25.0064%) was more than Alcohol Soluble Extractive value (12.7398 %). Total ash value of test sample was 6.131 %. Acid insoluble ash value was 0.79 %, Water soluble ash value was 1.819 %. In TLC, Rf values were found 0.23, 0.58, 0.71 after derivatization with vanillin – Sulphuric acid reagent. Car-bohydrate, alkaloid, amino acid, tannin, protein, saponin, glycosides, flavonoids and tannin were present in the sample. Conclusion - test sample of Glycyrhiza complies all standard when matches with the reference standard book. It suggests that test sample is authentic and without any impurities and adulteration.

Molecularly Imprinted Sensor for Ascorbic Acid Based on Gold Nanoparticles and Multiwalled Carbon Nanotubes

2020 ◽  
Vol 16 (7) ◽  
pp. 905-913
Author(s):  
Youyuan Peng ◽  
Qingshan Miao
Keyword(s):  
Carbon Nanotubes ◽  
Gold Nanoparticles ◽  
Ascorbic Acid ◽  
Multiwalled Carbon Nanotubes ◽  
Ph Value ◽  
Biological Fluids ◽  
Water Soluble ◽  
Multiwalled Carbon ◽  
Experimental Conditions ◽  
Molecularly Imprinted

Background: L-Ascorbic acid (AA) is a kind of water soluble vitamin, which is mainly present in fruits, vegetables and biological fluids. As a low cost antioxidant and effective scavenger of free radicals, AA may help to prevent diseases such as cancer and Parkinson’s disease. Owing to its role in the biological metabolism, AA has also been utilized for the therapy of mental illness, common cold and for improving the immunity. Therefore, it is very necessary and urgent to develop a simple, rapid and selective strategy for the detection of AA in various samples. Methods: The molecularly imprinted poly(o-phenylenediamine) (PoPD) film was prepared for the analysis of L-ascorbic acid (AA) on gold nanoparticles (AuNPs) - multiwalled carbon nanotubes (MWCNTs) modified glass carbon electrode (GCE) by electropolymerization of o-phenylenediamine (oPD) and AA. Experimental parameters including pH value of running buffer and scan rates were optimized. Scanning electron microscope (SEM), fourier-transform infrared (FTIR) spectra, cyclic voltammetry (CV) and differential pulse voltammetry (DPV) were utilized for the characterization of the imprinted polymer film. Results: Under the selected experimental conditions, the DPV peak currents of AA exhibit two distinct linear responses ranging from 0.01 to 2 μmol L-1 and 2 to 100 μmol L-1 towards the concentrations of AA, and the detection limit was 2 nmol L-1 (S/N=3). Conclusion: The proposed electrochemical sensor possesses excellent selectivity for AA, along with good reproducibility and stability. The results obtained from the analysis of AA in real samples demonstrated the applicability of the proposed sensor to practical analysis.

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

An Improved Method for the Quantification of Thiamine (Vitamin B1) in Cocoa-Containing Beverage Powders

2017 ◽  
Vol 100 (5) ◽  
pp. 1511-1515
Author(s):  
Frédéric Martin ◽  
Liliane Meyer ◽  
Konstantinos Zelianos ◽  
Esther Campos Gimenez
Keyword(s):  
Ph Value ◽  
Solid Phase ◽  
Vitamin B1 ◽  
Water Soluble ◽  
Local Market ◽  
Improved Method ◽  
Test Portion ◽  
Beverage Samples ◽  
Water Soluble Vitamin ◽  
Thiamine Content

Abstract The purpose of this work was to understand low recoveries of thiamine (vitamin B1) when extracted from cocoa-containing beverage powders fortified with water-soluble vitamin B1, and to develop and validate a new procedure to improve these results. Based on the literature, previous trials have focused on two main factors: pH value prior to paper filtration and the need for solid-phase extraction (SPE) clean up. We demonstrate that by following European Standard EN 14122, recovery of thiaminein cocoa-containing beverage powders is low and dependent on the test portion (86 and 72% for 0.5 and 1.5 g test portions, respectively). Our improved method resolved this problem by keeping the pH low (around 1) prior to paper filtration, leading to a 96.3% recovery and high precision (RSDr of 3.5%). The use of strong cation-exchange SPE cartridges for cleanup prior to the thiamine oxidation reaction proved to be essential. A comparison between our improved method and EN 14122 on nine cocoa-containing beverage samples available on local market from different manufacturers showed a systematic increase in thiamine content (up to 70%) when the improved methodwas applied. The highest difference was observed forthe sample that contained the highest amount of cocoa. However, for beverage powders that contained bothcocoa and milk, no difference was observed.

SYNTHESIS AND OPTICAL PROPERTIES OF WATER SOLUBLE ZnSe NANOCRYSTALS

2001 ◽  
Vol 15 (28n30) ◽  
pp. 3881-3884 ◽  
Author(s):  
N. Murase ◽  
M. Y. Gao ◽  
N. Gaponik ◽  
T. Yazawa ◽  
J. Feldmann
Keyword(s):  
Ph Value ◽  
Water Soluble ◽  
Final Solution ◽  
Blue Fluorescence ◽  
Wet Chemistry ◽  
Preparation Conditions ◽  
Transmission Electron ◽  
Mean Size ◽  
Surface Capping ◽  
Znse Nanocrystals

ZnSe nanocrystals are prepared in water by a wet chemistry method. By selecting an appropriate pH value and surface-capping agents, a whitish blue fluorescence peaking at 470 nm is observed under ZV irradiation. The intensity of this fluorescence increases dramatically under reflux and saturates after ~ 40 hrs. The final mean size of the ZnSe nanocrystals measured by transmission electron microscopy is aboyt 2 nm in diameter. The quantum efficiency of the fluorescence form the final solution is estimated to be ~1%, although the preparation conditions have not yet been completely optimized. These properties are discussed in comparison with those of similarly prepared CdTe and differently prepared ZnSe nanocrystals.

Modified Mechanism and Properties of Water-Soluble Sodium Silicate for Oil and Gas Field

2015 ◽  
Vol 814 ◽  
pp. 220-229
Author(s):  
Hong Xu Zhang ◽  
Yu Jie Zhao ◽  
Jia Zhuang ◽  
Hai Yang Qin ◽  
Han Ling Zhang
Keyword(s):  
Sodium Silicate ◽  
Oil And Gas ◽  
Ph Value ◽  
Water Soluble ◽  
Drilling Fluids ◽  
Gas Field ◽  
Structure Of Water ◽  
Oil And Gas Field ◽  
Inherent Nature ◽  
Poor Stability

With an analysis on the structure of water-soluble sodium silicate and its polymerization, it was found that the poor stability of silicate drilling fluids lies in the relevance between the inherent nature and the pH value of sodium silicate. The modification of water-soluble sodium silicate in this paper was to improve its stability and keep the inhibitive property simultaneously. The a-olefin sulfonate (AOS) was employed as the modifer agent acted on the water-soluble sodium silicate monomer and oligomers. Furthermore, the modification mechanism was discussed through FTIR, Laser particle size, Zeta potential and SEM. A stable sodium silicate drilling fluids with better inhibitive property was obtained by the comparison of modified sodium silicate and unmodified ones.

Adsorption of water-soluble organic dyes on ferrofluid-modified sawdust

Holzforschung ◽  
2007 ◽  
Vol 61 (3) ◽  
pp. 247-253 ◽  
Author(s):  
Ivo Safarik ◽  
Petra Lunackova ◽  
Ewa Mosiniewicz-Szablewska ◽  
Frantisek Weyda ◽  
Mirka Safarikova
Keyword(s):  
Magnetic Nanoparticles ◽  
Ph Value ◽  
Organic Dyes ◽  
Nile Blue ◽  
Dye Adsorption ◽  
Water Soluble ◽  
Methyl Green ◽  
Brown Crystal ◽  
Potential Applications ◽  
Safranin O

Abstract A magnetically responsive composite material based on lignocellulose and magnetic nanoparticles has been prepared. Spruce sawdust was magnetically modified by contact with water-based magnetic fluid stabilised with perchloric acid. Electron spin resonance and transmission electron microscopy measurements indicated the presence of both individual magnetic nanoparticles and clusters precipitated on the surface of sawdust particles. The material prepared was used to study the adsorption of selected water-soluble organic dyes. The adsorption isotherms followed Langmuir, generalised Freundlich, generalised Langmuir, and Langmuir-Freundlich adsorption patterns. Maximum adsorption capacities for acridine orange, Bismarck brown, crystal violet, malachite green, methyl green, Nile blue, safranin O and Saturn blue LBRR 200 ranged between 34 and 59 mg g-1 dry adsorbent. A change in pH value can increase the dye adsorption. Ferrofluid-modified sawdust is thus an interesting material for further study and potential applications.

scholarly journals Adding distiller's grains and molasses on fermentation quality of rice straw silages

2016 ◽  
Vol 46 (12) ◽  
pp. 2235-2240 ◽  
Author(s):  
XianJun Yuan ◽  
ZhiHao Dong ◽  
Seare Tajebe Desta ◽  
AiYou Wen ◽  
Xiaoxuan Zhu ◽  
...  
Keyword(s):  
Rice Straw ◽  
Ph Value ◽  
Low Cost ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Distiller's Grains ◽  
Cost Strategy ◽  
Fermentation Quality ◽  
Low Cost Strategy

ABSTRACT: Ensilage is a simple and low-cost strategy to enable long term preservation and environmentally friendly utilization of agricultural by-products, such as straws and distiller's grains (DG) for ruminants. Effect of mixing different proportions of DG and rice straw (i.e. 0, 10, 20 or 30% of DG) with or without 5% molasses addition on fermentation and chemical variables of silages was evaluated. The study was conducted as a randomized blocks design in a 4 × 2 factorial arrangement, with three replications, using laboratory silos of 1L capacity (n=24). Despite a significant interaction (P<0.01) between DG and molasses addition was observed for most variables, in general the increased addition of DG linearly decreased the pH value, acetic acid (AA), butyric acid (BA) and ammonia N concentration (P<0.01), and increased the lactic acid (LA) concentration (P<0.01). Exception was the propionic acid concentration which linearly decreased without molasses addition and linearly increased with molasses addition at increased proportion of DG (P<0.01). In both silages with or without molasses the addition of DG increased the dry matter, water soluble carbohydrates and crude protein (P<0.01), and decreased the NDF content (P<0.01). Based on the perspective of maximum utilization of rice straw, the mixture of 10% of DG associated to 5% molasses at ensilage process is recommended.

scholarly journals REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Warsono El Kiyat ◽  
Kevin Reynaldo ◽  
Jeremiah Irwan ◽  
Eryd Saputra
Keyword(s):  
Local Food ◽  
Ph Value ◽  
Raw Materials ◽  
Coconut Oil ◽  
Water Soluble ◽  
Ananas Comosus ◽  
Soluble Nitrogen ◽  
Fish Sauce ◽  
Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS  is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could  increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

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