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31.
Comparison of six methylation methods for analysis of the fatty acid composition of albacore lipid 总被引:2,自引:0,他引:2
I. MEDINA S. AUBOURG J. M. GALLARDO R. PÉREZ-MARTÍN 《International Journal of Food Science & Technology》1992,27(5):597-601
Six methods widely used to produce methyl esters for the gas chromatographic determination of the fatty acid composition of a marine lipid were compared. Four acid-catalyzed methods (1% H2 SO4 : CH3 OH; 5% HCl: CH3 OH; 7% and 14% BF3 : CH3 OH) and two base-catalyzed methods [0.5M NaOCH3 : CH3 OH; (1:4) tetramethylguanidine: CH3 OH] were used.
The use of BF3 : CH3 OH (7% and 14%) gave a lower content of 18:1 n9 than the other methods and produced an artefact (2.7–3.2% of total fatty acid content) eluting between the 20:5 and 24:1 fatty acid methyl esters. No significant differences were obtained between the other four methods.
Accordingly the use of BF3 : CH3 OH for transmethylation of marine lipids is not recommended. Results obtained in the other four methods showed that all are comparable. 相似文献
The use of BF
Accordingly the use of BF
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33.
The chemical oxidation of aniline to form polyaniline (PANI) films and powder samples was made using Fenton reagent as an oxidizing agent in aqueous sulfuric acid medium. The PANI films were monitored by using the quartz crystal microbalance and the electronic absorption techniques. The optimum concentration was determined and the results were justified by measuring the UV–vis absorption spectra for the in situ PANI films. The conductivity for the PANI films and powder samples, prepared in different conditions, was measured. Also, the IR spectra, X‐ray and the thermogravimetric analysis for the PANI powder formed in the bulk were measured and compared with the polymer prepared using ammonium peroxydisulfate. A preliminary investigation to the dielectric properties of the polymer powder was measured and discussed. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 相似文献
34.
针对梁南结垢的具体情况,探讨了输油管线结硫酸盐垢的原因及影响因素,指出了化学防垢的可行性。室内成功研制出DY-2阻垢剂,现场应用后有效地预防了硫酸钡、锶垢的形成。 相似文献
35.
This paper documents the first of the two interrelated studies that were conducted to more fundamentally understand the scalability of flame heat flux, the motivation being that it has been reported that flame heat flux back to the burning surface in bench‐scale experiments is not the same as for large‐scale fires. The key aspect was the use of real scale applied heat flux up to 200kW/m2 which is well beyond that typically considered in contemporary testing. The main conclusions are that decomposition kinetics needs to be included in the study of ignition and the energy balance for steady burning is too simplistic to represent the physics occurring. An unexpected non‐linear trend is observed in the typical plotting methods currently used in fire protection engineering for ignition and mass loss flux data for several materials tested and this non‐linearity is a true material response. Using measured temperature profiles in the condensed phase shows that viewing ignition as an inert material process is inaccurate at predicting the surface temperature at higher heat fluxes. The steady burning temperature profiles appear to be invariant with applied heat flux. This possible inaccuracy was investigated by obtaining the heat of gasification via the ‘typical technique’ using the mass loss flux data and comparing it to the commonly considered ‘fundamental’ value obtained from differential scanning calorimetry measurements. This comparison suggests that the ‘typical technique’ energy balance is too simplified to represent the physics occurring for any range of applied heat flux. Observed bubbling and melting phenomena provide a possible direction of study. Copyright © 2007 John Wiley & Sons, Ltd. 相似文献
36.
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38.
Mariko A. Francombe Halliday J. H. Macfie 《Journal of the science of food and agriculture》1985,36(8):699-708
Overall dissimilarity measurement of paired stimuli followed by Individual Differences Scaling (INDSCAL) analysis was used to study flavour perception in a set of beef extracts. The experiment was designed to determine whether pH contributed to flavour difference between beef of “normal” ultimate pH (pHu5.8) and “dark-cutting” (DFD) beef (pHu6.2). Assessors distinguished the flavour of “normal” pHu and DFD beef both by a combination of pH and titratable acidity, and a second dimension independent of pH. The chemicals added to adjust pH independently of the original muscle composition contributed a third flavour dimension. Substantial assessor variation was observed in the relative weight given to the three flavour dimensions, and this is discussed in relation to the task of judging overall dissimilarity. 相似文献
39.
维克斯纳视觉艺术中心在彼得·艾森曼的理论与实践中具有里程碑的地位,试图通过解读视觉艺术中心,探寻艾氏设计思维的核心体系。 相似文献
40.
Consider a discrete bivariate random variable (X, Y) with possible values 1, 2, ...,I forX and 1, 2, ...J forY. Suppose that putative families of conditional distributions, forX given values ofY and ofY given values ofX, are available. After reviewing conditions for compatibiity of such conditional specifications of the distribution of (X, Y), attention is focussed on the incompatible case. The Kullback-Leibler information function is shown to provide a convenient
measure of inconsistency. Using it, algorithms are provided for computing the joint distribution for (X, Y) that is least discrepant from the given inconsistent conditional specifications. Other discrepancy measures are briefly
discussed. 相似文献