نتایج جستجو برای: acidity content

تعداد نتایج: 422496  

Journal: :Tanzania journal of health research 2012
Alessandro L Cavalcanti Rayanne I M De Sousa Marayza A Clementino Fernando F Vieira Christiane L Cavalcanti Alidianne F C Xavier

We evaluated in vitro the cariogenic and erosive potential of antitussive liquid oral medications for paediatric use. Fifteen paediatric liquid antitussives were sampled. The endogenous pH was evaluated by potentiometry, titratable acidity was measured according to the method adopted by the Association of Official Analytical Chemists, total soluble solids content (TSSC) readings were performed ...

2014
Is Fatimah

Zirconium dispersed in aluminum-pillared montmorillonite was prepared as a catalyst for phenol hydroxylation. The effects of varying the Zr content on the catalyst's physicochemical character and activity were studied with XRD, BET surface area analysis, surface acidity measurements and scanning electron microscopy before investigating the performance for phenol conversion. The zirconia dispers...

2015
V. Ramamurthy

In this study ethanolic extract of Aegle marmelos was evaluated for its anti-ulcer activity against aspirininduced gastric ulcer in albino rats. Various biochemical parameters such as gastric volume, pH of gastric content, free acidity and total acidity, total carbohydrate content such as total protein, hexoses, hexosamine, fucose and sialic acid were estimated in alcoholic precipitate of gastr...

Journal: :Transactions of the Society of Instrument and Control Engineers 1981

2017
Emmanuel Ohene Afoakwa EMMANUEL OHENE AFOAKWA EDEM JOHN KONGOR GEORGE AMPONSAH RANDY ADJONU

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH,...

Journal: :journal of research in health sciences 0
sh dolatshahi m malakootian h akbari

background: high consumption of nonalcoholic beverages is one of the causes of dental erosion. annual consumption of beverages in iran is 48 lpcy (lit per capita per year) that is equal to 144 bottles per capita in year and is relatively a high rate. taking this into consideration, the present study was planned to determine the ph and fluoride content of beverages consumed in kerman, south east...

2016
Chaochao Yue Guanna Li Evgeny A. Pidko Jan J. Wiesfeld Marcello Rigutto Emiel J. M. Hensen

Dehydration of glucose to 5-hydroxymethylfurfural (HMF) remains a significant problem in the context of the valorization of lignocellulosic biomass. Hydrolysis of WCl6 and NbCl5 leads to precipitation of Nb-containing tungstite (WO3 ⋅H2 O) at low Nb content and mixtures of tungstite and niobic acid at higher Nb content. Tungstite is a promising catalyst for the dehydration of glucose to HMF. Co...

2013
M. A. Islam M. H. Rashid M. F. I. Kajal M. S. Alam

The present experiment was conducted to detect quality and level of the adulteration in milk collected from Dharchuni, Atani and Khamar bazar of Muktagacha Upazilla. Organoleptic parameters used to monitor the status of milk samples were color, flavor, taste, texture; physical parameter used was specific gravity; chemical parameters used were acidity, fat content, protein content, lactose conte...

2007
Katarzyna Skupień

The purpose of the study was to compare basic fruit chemical composition of four highbush blueberry cultivars: ‘Spartan’, ‘Bluecrop’, ‘Jersey’ and ‘Blueray’. The plants were grown on plantation near Szczecin in the years 2001 – 2003. Basic chemical composition of fruit including total ash, crude fibre, total nitrogen, soluble solids, titratable acidity, dry weight and total polyphenol content w...

2013
M. Z. Hossain M. K. Hassan G. N. Hasan

The postharvest treatments included control, low temperatures (14 and 18°C) and plastic bags with or without perforations. Changes in different physico-chemical characteristics of fruits were studied during storage. The two factor experiment was laid out in completely randomized design with three replications of 10 fruits. Among the physico-chemical parameters, colour, firmness, total weight lo...

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