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Water Suspension (water + suspension)
Selected AbstractsEffect of Maitake (Grifola frondosa) Mushroom Powder on Bread PropertiesJOURNAL OF FOOD SCIENCE, Issue 2 2001M. Seguchi ABSTRACT: Maitake mushroom powder drastically decreased dough strength in Brabender farinography and was also effective in deteriorating bread-making properties (bread height and specific volume). These effects of maitake on farinograph values and bread-making properties were lost by boiling maitake/water suspensions or by adding EDTA, suggesting that the deteriorative effects by maitake may be caused by a metal protease. Flour dough that contained maitake was treated with 1% sodium dodecyl sulfate (SDS), and extracted proteins were subjected to SE-HPLC and SDS-PAGE. The range of high-molecular-weight (HMW) protein in those profiles gradually decreased with an increase of maitake, and HMW protein/total protein correlated well with bread height but did not have a clear effect on specific volume. [source] Synthesis and properties of crosslinked polyvinylformamide and polyvinylamine hydrogels in conjunction with silica particlesJOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 18 2002Torsten Meyer Abstract Polyvinylamine hydrogels with silica particles encapsulated (PVAm/silica) were produced by a two-step synthesis. In the first step, polyvinylformamide/silica (PVFA/silica) hybrids were synthesized from vinylformamide (VFA) and 1,3-divinylimidazolidin-2-one (1,3-bisvinylethyleneurea, BVU), as the crosslinker, by radical copolymerization in silica/water suspensions using different compositions of VFA/BVU. The target product PVAm/silica was obtained by acidic hydrolysis of the PVFA/silica hydrogels in a second step. The chemical structures of both hydrogels, PVFA/silica and PVAm/silica, respectively, were revealed by solid-state 13C(1H) cross-polarity/magic-angle spinning NMR spectroscopy. Both hydrogels swelled significantly in water. The swelling capacity of the two systems was characterized by the correlation length , (or hydrodynamic blob size) of the network meshes with small-angle neutron scattering experiments. , is significantly larger for PVAm/silica than for PVFA/silica, which corresponds to the observed higher swelling capacity of this polyelectrolyte material. Furthermore, the swelling behavior of the hybrid hydrogels was quantitatively described in terms of free swell capacity, centrifuge-retention capacity, adsorption against pressure, and free swell rate as compared with values of the corresponding copolymer hydrogels. © 2002 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 40: 3144,3152, 2002 [source] Influence of sediment ingestion and exposure concentration on the bioavailable fraction of sediment-associated tetrachlorobiphenyl in oligochaetes,ENVIRONMENTAL TOXICOLOGY & CHEMISTRY, Issue 4 2008Arto J. Sormunen Abstract The desorption and bioavailability of 3,3,,4,4,-tetrachlorobiphenyl (PCB 77) were studied in spiked natural sediments at six concentrations. The desorption kinetics were measured in a sediment,water suspension using Tenax® resin extraction, and the bioavailability was measured by exposing Lumbriculus variegatus (Oligochaeta) to PCB 77,spiked sediment in a 14-d kinetic study. In addition, freely dissolved pore-water concentrations were measured using the polyoxymethylene solid-phase extraction method. The present study examined whether bioavailability can be defined more accurately by measuring the size of desorbing fractions and the pore-water concentrations than by using the standard equilibrium partitioning approach. The importance of ingested sediment in bioaccumulation also was investigated. Our data showed a clear, decreasing trend in the rapid-desorbing fractions and in the standard biota,sediment accumulation factors (BSAF) with increasing concentration in sediment. Desorbing fractions,refined BSAFs were more uniform across the concentration treatments, and the pore-water PCB 77 concentration predicted tissue concentrations close to observed values. In the risk assessment process, pore-water concentration or desorbing fractions would lead to more precise bioavailability estimates compared with those from the traditional equilibrium partitioning approach. The result also showed, however, that sediment-ingesting worms had access to an additional bioavailable chemical fraction that was especially evident when PCB 77 pore-water concentrations most likely approached the solubility limit. Thus, feeding may modify the bioavailable fraction that cannot be explained by simple equilibrium partitioning models. [source] Nanocomposite Microcontainers with High Ultrasound SensitivityADVANCED FUNCTIONAL MATERIALS, Issue 7 2010Tatiana A. Kolesnikova Abstract A water suspension of nanocomposite microcapsules with embedded ZnO nanoparticles in the capsule shell is reported. The microcapsule morphology is characterized by confocal microscopy, TEM, SEM, and AFM before and after ultrasound treatment. A remarkably high capsule sensitivity to ultrasound is evidenced, and it is observed to grow with increasing number of ZnO nanoparticle layers in the nanocomposite shell. This effect is correlated with the mechanical properties of microcapsules measured with AFM. [source] Elastic properties of dry clay mineral aggregates, suspensions and sandstonesGEOPHYSICAL JOURNAL INTERNATIONAL, Issue 1 2003Tiziana Vanorio SUMMARY The presence of clay minerals can alter the elastic behaviour of rocks significantly. Although clay minerals are common in sedimentary formations and seismic measurements are our main tools for studying subsurface lithologies, measurements of elastic properties of clay minerals have proven difficult. Theoretical values for the bulk modulus of clay are reported between 20 and 50 GPa. The only published experimental measurement of Young's modulus in a clay mineral using atomic force acoustic microscopy (AFAM) gave a much lower value of 6.2 GPa. This study has concentrated on using independent experimental methods to measure the elastic moduli of clay minerals as functions of pressure and saturation. First, ultrasonic P - and S -wave velocities were measured as functions of hydrostatic pressure in cold-pressed clay aggregates with porosity and grain density ranging from 4 to 43 per cent and 2.13 to 2.83 g cm,3, respectively. In the second experiment, P - and S -wave velocities in clay powders were measured under uniaxial stresses compaction. In the third experiment, P -wave velocity and attenuation in a kaolinite,water suspension with clay concentrations between 0 and 60 per cent were measured at ambient conditions. Our elastic moduli measurements of kaolinite, montmorillonite and smectite are consistent for all experiments and with reported AFAM measurements on a nanometre scale. The bulk modulus values of the solid clay phase (Ks) lie between 6 and 12 GPa and shear (,s) modulus values vary between 4 and 6 GPa. A comparison is made between the accuracy of velocity prediction in shaley sandstones and clay,water and clay,sand mixtures using the values measured in this study and those from theoretical models. Using Ks= 12 GPa and ,s= 6 GPa from this study, the models give a much better prediction both of experimental velocity reduction due to increase in clay content in sandstones and velocity measurements in a kaolinite,water suspension. [source] RESIDUAL PECTINESTERASE ACTIVITY IN DEHYDRATED ONION AND GARLIC PRODUCTSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2002ELISABETH GARCIA During the dehydration of onion and garlic products, use of high temperatures is undesirable due to the potential loss of aroma and flavor characteristics. As a consequence, residual pectinesterase (PE) activity may be found in these dehydrated spices. This study reports the presence of PE activity in raw onions and in dehydrated onion and garlic products. Pectinesterase activity is higher in the raw onion stem disks, and dehydrated products made from this tissue, than in the bulbs. Dehydrated onion products induced gelation of citrus pectin solutions and tomato purees. Although some inactivation of PE in dehydrated onion water suspensions and extracts was observed after 10 min at 50C, complete inactivation required 2 min at 82C. Commercial dehydration operations may require reevaluation to eliminate residual PE activity in dehydrated onion and garlic products. [source] | |||||||||||||