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Boiling Water (boiling + water)
Selected AbstractsFluid evolution and thermal structure in the rapidly exhuming gneiss complex of Namche Barwa,Gyala Peri, eastern Himalayan syntaxisJOURNAL OF METAMORPHIC GEOLOGY, Issue 9 2005D. CRAW Abstract High-grade gneisses (amphibolite,granulite facies) of the Namche Barwa and Gyala Peri massifs, in the eastern Himalayan syntaxis, have been unroofed from metamorphic depths in the late Tertiary,Recent. Rapid exhumation (2,5 mm year,1) has resulted in a pronounced shallow conductive thermal anomaly beneath the massifs and the intervening Tsangpo gorge. The position of the 300 °C isotherm has been estimated from fluid inclusions using CO2,H2O immiscibility phase equilibria to be between 2.5 and 6.2 km depth below surface. Hence, the near-surface average thermal gradient exceeds 50 °C km,1 beneath valleys, although the thermal gradient is relatively lower beneath the high mountains. The original metamorphic fluid in the gneisses was >90% CO2. This fluid was displaced by incursion of brines from overlying marine sedimentary rocks that have since been largely removed by erosion. Brines can exceed 60 wt% dissolved salts, and include Ca, Na, K and Fe chlorides. These brines were remobilized during the earliest stages of uplift at >500 °C. During exhumation, incursion of abundant topography-driven surface waters resulted in widespread fracture-controlled hydrothermal activity and brine dilution down to the brittle,ductile transition. Boiling water was particularly common at shallow levels (<2.5 km) beneath the Yarlung Tsangpo valley, and numerous hot springs occur at the surface in this valley. Dry steam is not a major feature of the hydrothermal system in the eastern syntaxis (in contrast to the western syntaxis at Nanga Parbat), but some dry steam fluids may have developed locally. [source] EFFECTS of SHUCKING METHOD ON OPENING, MEAT YIELD and SELECTED QUALITY PARAMETERS of WEST AFRICAN CLAM, GALATEA PARADOXA (BORN)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2000E.O. EKANEM Samples (n= 100) of freshly harvested clams (Galatea paradoxa Born) from the Cross River, Nigeria, were subjected after 24 h depurations to heat treatment (steam and water at 60, 70, 80, 90, 100C) for 1,6 min to evaluate the effects of level of heat treatment on opening, meat yield, sensory properties, proximate composition, pH and electrical conductivity (EC). Observations were also made on the effects of some chemical shucking aids (NaOH, NaHCO3, Na2CO3, NaCl) in 60C water on these parameters. Results showed that boiling water was most effective in opening the clams, with 100% shucking achieved in 1 min. Steam was least effective, requiring 6 min for 100% opening. Temperature significantly and strongly influenced meat yield (p<0.05;r=-0.92). pH (p<0.01; r=0.97), EC (p<0.05; r =0.65) and sensory properties (p<0.05). In general, shucking aids reduced opening time, significantly p<0.05) raised meat pH and EC, and with the exception of NaCl, insignificantly (P>0.05) improved yield. NaHCO3, and Na2CO3, which cut time for 100% opening from 5 min to 2 min were most effective. There were slight but significant (P <0.05) drops in meat moisture, crude protein and ash contents with increase in temperature (T). the model equations, pH = 4.69 + 0.021 T and % yield = 39.95,0.172 T were found to reliably predict meat pH and yield, with insignificant differences (P>0.05) between predicted and experimental values. [source] PHYSICAL, CHEMICAL AND SENSORY QUALITY OF MICROWAVE-BLANCHED SNOW PEASJOURNAL OF FOOD QUALITY, Issue 6 2001S. BEGUM ABSTRACT Snow peas were blanched using four methods [conventional boiling water (BW); steam (ST); microwave (MW); and microwave blanched in heat sealable bags (MWB)], then held frozen at (,18C) for four weeks. Immediately after blanching, MWB-blanched snow peas retained more reduced ascorbic acid (RAA; 72%), than other treatments. Blanching treatment had no effect on lightness [L* value). With the exception of BW-blanched peas, blanching significantly altered color. After frozen storage, MWB- and MW-blanched samples both contained about 26 mg/100 g RAA, significantly more RAA than other treatments. MWB-blanched peas generally had as high or higher sensory appearance, aroma, flavor, texture and general acceptability scores than other treatments. These results imply that blanching snow peas in a heat-sealable microwave bag, prior to frozen storage, produces a product of equivalent sensory quality and superior nutritional quality compared with more conventional blanching methods. [source] Novel selective cytotoxicity of wild sarsaparilla rhizome extractJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 10 2006Y. G. Huang Among six fractions, including total extract and fractions of hexane, ethyl acetate, butanol, water and boiling water extracted and separated from wild sarsaparilla rhizome, the hexane fraction (HRW) was the most effective in eliminating four different human cancer cell lines with cellular viability less than 6.8%. HRW exhibited the highest potency against human leukaemia cells with an IC50 (concentration that inhibited the growth rate of cells by 50%) of 3.3 ± 0.3 ,g mL,1, which was 17.6-fold smaller than that against normal human umbilical vein endothelial cells (IC50, 58.0 ± 1.5 ,g mL,1). For its rich natural resources, simple extraction procedure and high yield (3.2%), HRW has the potential to be developed as a selective anti-cancer nutraceutical or pharmaceutical natural health product with low side effects and high economical return. [source] Immobilization of flame retardant onto silica nanoparticle surface and properties of epoxy resin filled with the flame retardant-immobilized silicaJOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 22 2009Takeshi Yamauchi Abstract To prepare silica nanoparticle having flame retardant activity, the immobilization of flame retardant onto hyperbranched poly(amidoamine) (PAMAM)-grafted silica was investigated. Grafting of PAMAM onto a silica surface was achieved in a solvent-free dry-system using PAMAM dendrimer synthesis methodology. The immobilization of bromine flame retardant, poly(2,2,,6,6,-tetrabromobisphenol-A) diglycidyl ether (PTBBA), was successfully achieved by the reaction of terminal amino groups of PAMAM-grafted silica (Silica-PAMAM) with epoxy groups of PTBBA. The immobilization of PTBBA was confirmed by FTIR and thermal decomposition GC-MS. The amount of PTBBA immobilized onto Silica-PAMAM was determined to be 60 wt %. PTBBA-immobilized Silica-PAMAM (Silica-PAMAM-PTBBA) was dispersed uniformly in a epoxy resin, and the epoxy resin was cured in the presence of hexamethylenediamine. Flame retardant activity of the epoxy resin filled with Silica-PAMAM-PTBBA was estimated by limiting oxygen index (LOI). The LOI of epoxy resin filled with Silica-PAMAM-PTBBA was higher than that filled with untreated silica and free PTBBA. It was confirmed that the flame retardant activity of epoxy resin was improved by the addition of the Silica-PAMAM-PTBBA. The elimination of PTBBA from the epoxy resin filled with Silica-PAMAM-PTBBA into boiling water was hardly observed by immobilization of PTBBA onto silica surface. © 2009 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 47: 6145,6152, 2009 [source] Batch solvent extraction of flavanolignans from milk thistle (Silybum marianum L. Gaertner)PHYTOCHEMICAL ANALYSIS, Issue 1 2005Sunny N. Wallace Abstract Seeds of milk thistle (Silybum marianum L. Gaertner) contain silymarins and ca. 25% (w/w) of oil. A pre-treatment step involving re,uxing with petroleum ether is usually performed before extraction of the silymarins using organic solvents. This paper compares the extraction of whole and defatted milk thistle seeds in various solvents as a function of temperature. The extraction of whole seeds of milk thistle with water at 50, 70 and 85°C was also examined: the yield of silymarin increased with increasing water temperature. In most cases, ethanol at 60°C recovered the largest quantities of silymarins. However, boiling water proved to be an ef,cient extraction solvent for the more polar silymarins such as taxifolin and silychristin, even when using whole seeds. Extractions of defatted seed meal with boiling ethanol returned maximum yields of 0.62, 3.89, 4.04, and 6.86 mg/g defatted seed of taxifolin, silychristin, silybinin A and silybinin B, respectively. When extracting defatted seed meal with ethanol, yields of taxifolin, silybinin A and silybinin B were, respectively, 6.8-, 0.95-, 1.7- and 1.6-fold higher than when extracting whole seeds. When extracting with boiling water, the yields of silychristin, silybinin A, and silybinin B were 380, 47 and 50% higher for whole seeds compared with defatted seeds. Copyright © 2005 John Wiley & Sons, Ltd. [source] | ||||||||||