Search results for "Chemical properties"
showing 10 items of 53 documents
Systematic study of the physicochemical properties of a homologous series of aminobisphosphonates
2012
ABSTRACT: Aminobisphosphonates, e.g., alendronate and neridronate, are a well known class of molecules used as drugs for various bone diseases. Although these molecules have been available for decades, a detailed understanding of their most important physicochemical properties under comparable conditions is lacking. In this study, ten aminobisphosphonates, H2N(CH2)nC(OH)[P(O)(OH)2]2, in which n = 2-5, 7-11 and 15 have been synthesized. Their aqueous solubility as a function of temperature and pH, pKa-values, thermal stability, IR absorptions, and NMR spectral data for both liquid (1H, 13C, 31P-NMR) and solid state (13C, 15N and 31P-CPMAS NMR) were determined. Peer reviewed
Aqueous synthesis of Z-scheme photocatalyst powders and thin-film photoanodes from earth abundant elements
2018
Riga Technical University supported the preparation of this manuscript from the Scientific Research Project Competition for Young Researchers No. ZP 2017/8
Structure and thermal properties of a chitosan coated polyethylene bilayer film
2012
The thermal and the structural properties of chitosan coated polyethylene (PE) films were studied. The coating process did not significantly influence the thermal stability and the PE surface structure and/or composition of the polyolefin. Dehydration temperature of chitosan films reflected the strength of water/acetic acid/chitosan chains interactions. Glycerol, used as a plasticizer, formed new hydrophilic centres in the film matrix. Moreover it was better integrated in the CSEGLY than in CSAGLY network. Besides, the addition of a plasticizer in the chitosan films decreased the film degradation temperature. There were two main steps for the PE chitosan coated films degradation. The first …
Carbon nanotube – Protamine hybrid: Evaluation of DNA cell penetration
2016
International audience; Carbon nanotubes (CNTs) represent a class of nanomaterials with important potential for biomedical and biotechnological applications. CNT based vectorization is an emerging approach to the transport of nucleic acid through cell membrane but limited by detachment of DNA and degradation process. To increase DNA internalization, it was proved that cationic functionalized CNT was essential. In such a way, protamine efficiently used in several transfection processes is a cationic protein which was never associated to CNT.We propose here a novel nanovector based on single-walled carbon nanotubes (SWCNT) functionalized by protamine. Our results based on qPCR methods clearly…
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese
2017
This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci s…
Effect of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: structure and surface features
2019
International audience; Biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) films have been treated with high power ultrasound (HPUS) while submerged in water. Polymer structure and the surface morphology changes were noticed, and obtained results were correlated with the physical properties of tested materials. In anticipation of sonochemically enhanced reactions, physical–chemical profile of film samples was determined using thermogravimetric analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, UV spectrophotometry and environmental scanning electron mic…
EFFECT OF ADDING SOLID AND MOLTEN CHOCOLATE ON THE POLYPHENOL CONTENT, CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY ASPECTS OF PECORINO SICILIANO …
In this project we used two specific food products, which are typically Sicilian, Pecorino Siciliano cheese and Modica chocolate, that have unique texture and taste. “Chocolate cheese” is produced with the aim of increasing the consumption of cheese especially among children, targeting the purpose of improving public health. In this research we investigated chocolate cheese including solid and molten chocolate in three levels of 5%, 10% and 15% at four ripening times (T0 = fresh, T1 = 2 weeks, T2 = 4 weeks and T3 = 6 weeks). The results showed that the addition of chocolate significantly (p ≤ 0.05) decreased the pH, ash and protein content of the Pecorino Siciliano cheese, whereas it had no…
Gamma irradiation of graphene quantum dots with ethylenediamine: Antioxidant for ion sensing
2020
Due to the low consumption of chemicals, the absence of toxic residual side products, the procedure simplicity and time-saving aspects, gamma irradiation offers advantages over the classical chemical protocols. We successfully employed gamma irradiation in order to introduce N-atoms in Graphene Quantum Dots (GQDs). By irradiating GQDs water dispersions in the presence of isopropyl alcohol and ethylenediamine, at doses of 25, 50 and 200 kGy, we attached amino groups onto GQDs in a single synthetic step. At the same time, a chemical reduction is achieved, too. Selected conditions induced incorporation of N-atoms within GDQs atomic lattice (around 3 at%), at all applied doses. Additionally, th…
Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing
2016
This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (ΔE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH …