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Wyniki wyszukiwania dla: citric acid
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An Improved Synthesis of Trisodium (R)-Homocitrate from Citric Acid
PublikacjaA method of synthesis of trisodium (R)-homocitrate starting from citric acid is reported. The procedure affords the final product of high optical purity with satisfactory yield.
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Effect of citric acid esterification conditions on the properties of the obtained resistant starch
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The Effect of Citric Acid on Physicochemical Properties of Hydrophilic Carboxymethyl Starch-Based Films
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Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties
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Effect of sodium acetate on citric acid production from glucose by Yarrowia lipolytica
PublikacjaZbadano wpływ octanu sodu na produkcję kwasu cytrynowego z glukozy w hodowli wgłębnej przez nie utylizującego octanu mutanta (oct-) Yarrowia lipolytica A-101.1.31. Octan będący ko-substratem glukozy w pożywce zwiększał produktywność i plon kwasu cytrynowego w ciągu pierwszych 24 godzin procesu. Największy pozytywny wpływ na biosyntezę kwasu cytrynowego przez Y. lipolytica A-101.1.31 miał dodatek 2g/L octanu sodu (przy zbadanych...
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Significant enhancement of citric acid production by Yarrowia lipolytica immobilized in bacterial cellulose-based carrier
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Evaluation of citric acid corrosion inhibition efficiency and passivation kinetics for aluminium alloys in alkaline media by means of dynamic impedance monitoring
PublikacjaA novel approach is proposed for constructing the adsorption isotherm in corrosion studies, based on a well-known interaction between citric acid and aluminium in alkaline electrolytes. Our approach utilizes the instantaneous impedance measurements via Dynamic Electrochemical Impedance Spectroscopy in galvanostatic mode (g-DEIS). Unlike other common tools, g-DEIS delivers exact information about the concentration required for full...
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Environmentally Friendly Fabrication of High-Efficient Fe-ZnO/Citric Acid-Modified Cellulose Composite and the Enhancement of Photocatalytic Activity in the Presence of H2O2
PublikacjaIn the present study, a novel Fe-ZnO/citric acid-modified cellulose composite (x%Fe-ZnOy% CAC) was synthesized using an environmentally friendly hydrothermal method. The obtained samples were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), UV−vis diffuse reflectance spectroscopy (DRS), Fourier transform infrared spectroscopy (FTIR), nitrogen physisorption, and electrochemical and photocurrent density...
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X-ray Photoelectron Spectroscopy studies of citric acid adsorption on aluminium alloy 5754 in alkaline media
Dane BadawczeThis dataset contains the results of high-resolution XPS obtained during evaluation of high corrosion inhibition efficiency of citric acid towards aluminium alloy 5754 in bicarbonate buffer pH=11. The exposition duration of samples to electrolytic environment was 100 min. Each sample was exposed at different citric acid concentration ranging from 0...
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Theoretical investigation of the structural insights of the interactions of γ-Fe2O3 nanoparticle with (EMIM TFSI) ionic liquid
PublikacjaOne of the possible applications of ionic liquids is to produce electricity from heat. The iron oxide nanoparticle is a potent electrical particle, which is expected to improve the heat’s efficiency to electricity conversion, however, it is prone to aggregation and sedimentation, which hamper its application. One of the methods to enhance the nanoparticle’s solubility and electrical properties is the use of a stabilizing component...
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The microstructure of AA5754 alloy under corrosion in alkaline media (pH=11) with 20 mM of various carboxylic acids
Dane BadawczeThis dataset contains scanning electron microscopy (SEM) micrographs taken for polished aluminum AA5754 alloy samples, exposed for 100 min in bicarbonate buffer (pH=11) with the addition of 20 mM of carboxylic acids, namely: citric acid, malic acid, maleic acid, succinic acid, tartaric acid, tricarballylic acid and serine. The goal of this study was...
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The microstructure of AA5754 alloy under corrosion in alkaline media (pH=11) with 4.5 mM of various carboxylic acids
Dane BadawczeThis dataset contains scanning electron microscopy (SEM) micrographs taken for polished aluminum AA5754 alloy samples, exposed for 100 min in bicarbonate buffer (pH=11) with the addition of 4.5 mM of carboxylic acids, namely: citric acid, malic acid, maleic acid, succinic acid, tartaric acid, tricarballylic acid and serine. The goal of this study was...
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Potentiometric sensor containing set of ion selective electrodes with lipid modified membranes for quality assessment of tested non-alcoholic beverages
PublikacjaPotentiometric sensors may be a good tool for fast quality control of commercial drinks. In this work, such a sensor, containing a set of ion-selective electrodes with lipid-modified membranes (benzylhexadecyldimethylammonium chloride monohydrate, hexadecylamine, 1-dodecanol, elaidic acid, cholesterol) was used for discrimination and quality control of non-alcoholic beverages, mainly composed of sugar and citric acid. It was found...
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Dynamic impedance data for various carboxylic acids corrosion inhibition of aluminium in alkaline media (pH=11)
Dane BadawczeThis dataset contains the results of Dynamic Electrochemical Impedance Spectroscopy (DEIS) carried out in galvanostatic mode under iDC=0, carried out in order to define the corrosion inhibition effect of various studied carboxylic acids: citric acid, malic acid, maleic acid, succinic acid, tartaric acid, carballylic acid, and serine. The experiment...
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Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators.
PublikacjaNowadays all kind of food additives, and among them acidity regulators, have become necessary components of most food products. Their role is lengthening shelf-life, improving the sensory properties and protecting food products from microbial contaminations. However, despite advantages, there are also some undesirable effects of use of food additives that have raised public concern recently. Therefore, food industry considers the...
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BET adsorption-desorption isotherm of CeO2 prepared using Pechini method
Dane BadawczeThe dataset includes the isotherms of adortion and desorption of N2 at LN2 temperature. The sorption isotherms were obtained using Quatachrome NovaTouch LX1 equippment. The ceramic measured powder was composed of nanometric pure CeO2 prepared using modified Pechini method - citric acid and propylene glycol (2:1)
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X-ray Photoelectron Spectroscopy studies of various carboxylic acids adsorption on aluminium alloys in alkaline media
Dane BadawczeThis dataset contains the results of high-resolution XPS studies obtained during evaluation of high corrosion inhibition efficiency of various carboxylic acids towards aluminium alloy 5754 in bicarbonate buffer pH=11.
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Chemical, Aroma and Pro-Health Characteristics of Kaffir Lime Juice—The Approach Using Optimized HS-SPME-GC-TOFMS, MP-OES, 3D-FL and Physiochemical Analysis
PublikacjaThe study aimed to provide the chemical, aroma and prohealth characteristics of the kaffir lime juice. A procedure using solid-phase microextraction with gas chromatography (SPME-GC-TOFMS) was optimized and validated for the determination of terpenes of kaffir lime. Main physicochemical parameters: pH, vitamin C, citric acid and °Brix were evaluated. Micro- and macro elements were determined using microwave plasma optic emission...
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The XRD diffraction patterns of Ce0.9Gd0.1O2 prepared using modified Pechini/EDTA method
Dane BadawczeThe dataset includes XRD patterns of Ce0.9Gd0.1O2-s nanopowder (nanoparticles) prepared using modified Pechini method consisting of CA (citric acid), PEG (propylene glycol) and EDTA. Exact amount of metal nitrates were dissolved in water followed by addition of gelling agents and heated to 100C. Obtained gel was calcined at 600C for 4h. The powder...
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INVESTIGATION OF SOUR SUBSTANCES BY FIVE-CHANNEL POTENTIOMETRIC TASTE SENSOR CONTAINING ALL-SOLID-STATE- ELECTRODES (ASSEs)
PublikacjaAn elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...