Factors affecting solubility of calcium lactate in aqueous solutions

Calcium lactate (CaL2) crystal formation on the surface of cheese continues to be a widespread problem for the cheese industry despite decades of research. To prevent those crystals from forming, it is necessary to keep the concentration of CaL2 below saturation level. The limited data available on the solubility of CaL2 at conditions appropriate for the storage of cheese are often conflicting. In this work, the solubility of L(+)-CaL2 in water was evaluated at 4, 10, and 24 degrees C, and the effects of salt and pH at those temperatures were investigated. The effects of additional calcium and lactate ions on solubility also were studied. The results suggested that temperature and the concentration of lactate ions are the main factors influencing the solubility of CaL2, with the other parameters having limited effect.     

高通量测定食品中十种添加剂的方法研究

采用反相高效液相色谱法,建立了同时测定食品中山梨酸、苯甲酸、安赛蜜、糖精钠、阿斯巴甜以及5种对羟基苯甲酸酯等常见10种食品添加剂的方法。实验采用SinoChrom ODS-BP(4.6mm×200mm×5μm)为分离柱,以20mmol/L乙酸铵-甲醇为流动相(梯度洗脱),采用紫外检测器在234 nm下进行检测。其平均加标回收率为92.11%～103.8%,相对标准偏差小于4%。该方法操作简单,结果准确,适用于食品常规质量检测。     

Bromamine decomposition kinetics in aqueous solutions

The objectives of this study are to investigate the kinetics of bromamine decomposition and to identify the corresponding relevant reactions. Experiments were performed with a stopped-flow spectrophotometer system. Experimental variables investigated included pH (6.5-9.5), bromamines concentration (0.15-0.50 mM), ammonia to bromine ratio (5-100), and phosphate and carbonate buffers concentration (5-40 mM). The experimental results were consistent with a reaction scheme that involved the reversible disproportionation of monobromamine into dibromamine and ammonia (2NH2Br (k1)<=>(k(-1)) NHBr2 + NH3), followed by irreversible decomposition of monobromamine and dibromamine into products (2NHBr2 (k2) --> products and NH2Br + NHBr2 (k3) --> products). The monobromamine disproportionation reaction was found to undergo general acid catalysis, and the two subsequent decomposition reactions were found to experience base catalysis. Experimental results were analyzed for the determination of catalysis terms corresponding to H+, NH4+, H2PO4-, HCO3-, and H2O for rate constants k1 and k(-1); HPO4(2-) and H2O for k2; and OH-, CO3(2-), and H2O for k3. These constants were fitted with the Br?nsted relationship, and the resulting fitting expressions were used to calculate any relevant catalysis rate constants that could not be determined at the range of experimental conditions used.     

水溶液中染料聚醚衍生物的性能

采用表面张力法、荧光光谱法和动态光散射法研究了染料聚醚衍生物在水溶液中的性质,包括表面活性、微极性、临界胶束浓度、单个吸附分子所占面积和胶束动力学直径等,推测了其形成胶束结构形态,并与相应聚醚进行对比.结果表明,染料聚醚衍生物的表面活性比聚醚更高,在质量浓度大于0.5 g/L的水溶液中可形成稳定的动力学直径在50～ 150 nm的胶束,其胶束结构疏松,内部被水分子高度溶胀.     

Photocatalytic degradation of acid blue 80 in aqueous solutions containing TiO2 suspensions

The photocatalytic degradation of the anthraquinonic dye Acid Blue 80 in aqueous solutions containing TiO2 dispersions has been investigated. The process has been monitored by following either the disappearance of the dye (via HPLC) and the formation of its end-products (via IC, GC, and TOC analysis). Although a relatively fast decolorization of the solutions has been observed, the mineralization is slower, and the presence of residual organic compounds was evidenced even after long term irradiation, confirming the relevant stability of anthraquinone derivatives. The identification of various unstable intermediates formed after low irradiation times was performed by HPLC-MS, allowing us to give insight into the early steps of the degradation process which mainly involve C-N bonds breaking and substrate hydroxylation. Complete and relatively fast mineralization of the substrate was achieved by irradiating the semiconductor dispersions in the presence of added K2S2O8.     

莱鲍迪苷A在甲醇-水体系中溶解度与超溶解度的测定

测定了莱鲍迪苷A在甲醇溶液中的溶解度和超溶解度曲线,并用数学模型进行了拟合,同时还测定了温度、降温速率、搅拌速率对甲醇溶液中莱鲍迪苷A介稳区宽度的影响。结果表明,莱鲍迪苷A在甲醇溶液中的溶解度随着温度的升高而增加,而介稳区宽度随着温度的升高而减小,随着降温速率的增加而增大,随着搅拌速率的增加先减小后增大。     

Monoammonium glycyrrhizinate stability in aqueous buffer solutions

The objective of this research is to evaluate the thermal stability of monoammonium glycyrrhizinate. Thermodegradation of solutions of monoammonium glycyrrhizinate at various temperatures (50, 70 and 90°C) was studied. This degradation appeared to follow first-order kinetics independently of temperature and was found to be pH dependent. The experiments revealed an activation energy (E_a) of about 33 kJ mol⁻¹ and a t_90% of about 3 years at 20°C in a pH range from 7 to 9. So it can be concluded that monoammonium glycyrrhizinate is stable in a pH range from 7 to 9. It can be interesting for use in oral care or in food industry. © 1998 SCI.     

Naming and identification of tastes in aqueous solutions

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

Simultaneous absorption of CO2 and H2S into aqueous blends of N-methyldiethanolamine and diethanolamine

Removal of CO2 from gaseous streams by absorption with chemical reaction in the liquid phase is usually employed in industry as a method to retain atmospheric CO2 to combat the greenhouse effect. A broad spectrum of alkanolamines and, more recently, their mixtures are being employed for the removal of acid gases such as CO2, H2S, and COS from natural and industrial gas streams. In this research, simultaneous absorption of CO2 and H2S into aqueous blends of N-methyldiethanolamine and diethanolamine is studied theoretically and experimentally. The effect of contact time, temperature, and amine concentration on the rate of absorption and the selectivity were studied by absorption experiments in a wetted wall column at atmospheric pressure and constant feed gas ratio. The diffusion-reaction processes for CO2 and H2S mass transfer in blended amines are modeled according to Higbie's penetration theory with the assumption that all reactions are reversible. A rigorous parametric sensitivity test is done to quantify the effects of possible errors in the pertinent model parameters on the prediction accuracy of the absorption rates and enhancement factors. Model results based on the kinetics-equilibrium-mass transfer coupled model developed in this work are found to be in good agreement with the experimental results of rates of absorption of CO2 and H2S into (MDEA + DEA + H2O).     

Viscosity of aqueous solutions of gum ghatti

Gum ghatti contains a soluble gum and an insoluble gel which partially dissolves on boiling. Maceration of the gel in water gives a perfectly stable dispersion which for practical purposes behaves as a solution. The viscosity of the gel dispersion is ca 10–30 times that of the soluble gum. The proportion of gel in four commercial batches of gum ghatti varied from 8 to 23 %. The viscosity of the whole gum dispersion depends largely on the proportion of gel. The viscosity of gum ghatti can be closely controlled by blending to a fixed proportion of gel.     

超临界CO2萃馏浓缩天然生育酚高压相平衡的研究

采用气液相交替循环装置,在温度为313.15 K,压力为9～20 MPa条件下分别测定了复杂油脂体系中生育酚和纯DL-α-生育酚与超临界CO2的气液高压相平衡数据.复杂体系中气液相样品的生育酚含量分析采用高效液相色谱来进行,纯二元体系生育酚的含量采用重量法.结果表明,复杂体系中生育酚在超临界CO2中的溶解度比纯二元体系的高,生育酚的分配系数也比二元体系高得多.实验数据可为超临界CO2逆流萃馏浓缩天然生育酚提供重要的基础理论依据.     

Interaction of calcium carbonates with lead in aqueous solutions

Pure calcium carbonate (calcite and aragonite) solid materials of different particle size (100-200 microm fragments and millimeter-sized single crystals) were interacted with Pb in aqueous solutions at room temperature under atmospheric PCO2. In the case of the micrometer-sized samples, the macroscopic investigation using a batch-type treatment procedure (solutions between 10 and 1000 mg/L Pb) and ICP-AES, SEM-EDS, and powder-XRD showed that the metal is readily removed from the aqueous media by both materials and indicated the sorption processes (mainly surface precipitation leading to overgrowth of cerussite and hydrocerussite crystals) taking place in parallel with surface dissolution processes. The various processes occurring at the calcium carbonate solid-water interface were clearly distinguished and defined in the case of the millimeter-sized samples interacted with 1000 mg/L Pb using a combination of wet-chemical, in-situ (AFM) and ex-situ (AFM, SEM) microscopic, and surface spectroscopic (XPS, 12C-RBS) techniques. The in-situ AFM data revealed the dissolution processes on the surface of the calcium carbonates and the simultaneous heterogeneous nucleation of lead carbonate phases and confirmed the secondary dissolution of lead carbonate crystals grown epitaxially from the initial nuclei. The XPS spectra confirmed that adsorption of Pb occurs simultaneously to dissolution at short interaction times (less than approximately 10 min, prior to precipitation-nucleation/crystal growth) in the case of both CaCO3 polymorphs and that the calcite surface with adsorbed Pb may have an aragonite-type character. The 12C-RBS spectra indicated that absorption (incorporation of Pb2+ ions) also takes place in parallel at the surface layers of the calcium carbonates, resulting in formation of solid solutions.     

Binding of resveratrol with sodium caseinate in aqueous solutions

The interaction between resveratrol (Res) and sodium caseinate (Na-Cas) has been studied by measuring fluorescence quenching of the protein by resveratrol. Quenching constants were determined using Stern–Volmer equation, which suggests that both dynamic and static quenching occur between Na-Cas and Res. Binding constants for the complexation between Na-Cas and Res were determined at different temperatures. The large binding constants (3.7–5.1 × 10⁵ M⁻¹) suggest that Res has strong affinity for Na-Cas. This affinity decreases as the temperature is raised from 25 to 37 °C. The binding involves both hydrogen bonding and hydrophobic interaction, as suggested by negative enthalpy change and positive entropy change for the binding reaction. The present study indicates that Na-Cas, a common food protein, may be used as a carrier of Res, a bioactive polyphenol which is insoluble in both water and oils.     

Rheological behaviour of tamarind seed gum in aqueous solutions

Tamarind seed gum as seed polysaccharide from Tamarindus indica L. has been characterized for physicochemical and rheological properties in the present work. The structural analysis determined the presence of glucose:xylose:galactose in a molar ratio of 2.61:1.43:1.The Huggins and Kraemer plots obtained by capillary viscometry gave an intrinsic viscosity of 4.7 dl g⁻¹ and the viscosity average molecular mass was calculated to be 9.18 × 10⁵ g mol⁻¹ using the Mark-Houwink relationship. The steady shear and dynamic viscoelasticity properties of tamarind seed gum in aqueous solutions at different concentrations were investigated at 20 °C using a Haake Rheometer RS75. The tamarind seed gum solutions clearly exhibited shear-thinning flow behaviour at high shear rate and Newtonian region occurred at low shear rate range, however, at higher concentrations, pronounced shear thinning was observed. The value of zero shear viscosity (η₀) was estimated by fitting Cross and Carreau models. The specific viscosity at zero shear rate (η_sp0) was plotted against the coil overlap parameter (C[η]) and the slopes of the lines in the dilute and semi-dilute regions were found to be ∼2.2 and 4.3, respectively. The value of the critical concentration (C^∗) was about 4.23/[η]. While, the mechanical spectra in the linear viscoelastic region of tamarind seed gum solutions showed the typical shape for macromolecular solutions. Plots of η versus γ and η^∗ versus ω were superimposable and hence obey the Cox-Merz rule.     

Naming and identification of tastes in aqueous solutions.

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

冠突散囊菌胞外多糖生物活性高通量筛选试验

目的：探讨冠突散囊菌胞外多糖的生物活性以及茯砖茶的功能成分；方法：从不同培养基冠突散囊菌液体发酵液中分离出胞外多糖ECP和ECP，采用高通量筛选技术，选用PPARs、K526和HepG2模型对其减肥降脂和抗肿瘤活性进行初步研究；结果：冠突散囊菌胞外多糖对PPARα、PPARγ、PPARδ3种模型均有活性，且对PPARγ模型有强的活性，ECP和ECP#对PPARγ模型激活值分别达1．63和1．41；ECP对K562细胞有一定的抑制作用。     

Toward rational design of amine solutions for PCC applications: the kinetics of the reaction of CO2(aq) with cyclic and secondary amines in aqueous solution

The kinetics of the fast reversible carbamate formation reaction of CO(2)(aq) with a series of substituted cyclic secondary amines as well as the noncyclic secondary amine diethanolamine (DEA) has been investigated using the stopped-flow spectrophotometric technique at 25.0 °C. The kinetics of the slow parallel reversible reaction between HCO(3)(-) and amine has also been determined for a number of the amines by (1)H NMR spectroscopy at 25.0 °C. The rate of the reversible reactions and the equilibrium constants for the formation of carbamic acid/carbamate from the reactions of CO(2) and HCO(3)(-) with the amines are reported. In terms of the forward reaction of CO(2)(aq) with amine, the order with increasing rate constants is as follows: diethanolamine (DEA) < morpholine (MORP) ~ thiomorpholine (TMORP) < N-methylpiperazine (N-MPIPZ) < 4-piperidinemethanol (4-PIPDM) ~ piperidine (PIPD) < pyrrolidine (PYR). Both 2-piperidinemethanol (2-PIPDM) and 2-piperidineethanol (2-PIPDE) do not form carbamates. For the carbamate forming amines a Br?nsted correlation relating the protonation constant of the amine to the carbamic acid formation rate and equilibrium constants at 25.0 °C has been established. The overall suitability of an amine for PCC in terms of kinetics and energy is discussed.