Journal of Food Engineering 95 (2009) 240–253 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Review Application of supercritical CO2 in lipid extraction – A review F. Sahena a‚ I.S.M. Zaidul a‚*‚ S. Jinap a‚ A.A. Karim b‚ K.A. Abbas a‚ N.A.N. Norulaini c‚ A.K.M. Omar b a b c Faculty of Food Science and Technology‚ Universiti Putra Malaysia‚ 43400 UPM Serdang‚ Selangor D.E.‚ Malaysia School of Industrial Technology‚ University
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Acids And BAses Acids And BAses 8.1 8.2 8.3 8.4 18.1 18.2 18.3 18.4 18.5 Theories of acids and bases Properties of acids and bases Strong and weak acids & bases The pH scale Calculations involving acids and bases (AHL) Buffer solutions (AHL) Salt hydrolysis (AHL) Acid-base titrations (AHL) Indicators (AHL) 8 8.1 THeORies OF Acids And BAses 8.1.1 Define acids and bases according to the Brønsted–Lowry and Lewis theories. 8.1.2 Deduce whether or not a species could act as a Brønsted–Lowry
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of cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After the characterisation‚ the stress gene isolation assist the further understanding of the gene on LAB be giving different
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Name: Abdirizaq Hussein Date:2/12/15 Graded Assignment Lab Report Answer the questions. When you are finished‚ submit this assignment to your teacher by the due date for full credit. (3 points) 1. Write the goal of the lab or the question you tried to answer. Answer: See what makes litmus paper change colors. (3 points) 2. Which observations‚ experiences‚ or lesson materials helped you form your hypothesis? Answer: The lab tutorial lessons‚ and quizzes helped (3 points) 3. State your hypothesis
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and industrial applications. Citric Acid is one of the organic acids commonly used as a chelating agent. It is considered an excellent chelating agent that binds metals. It is used to remove lime scale from boilers and evaporators. It can be used to soften water‚ which makes it useful in soaps and laundry detergents. By chelating the metals in hard water‚ it lets these cleaners produce foam and work better without need for water softening devices. Citric acid is the active ingredient in some bathroom
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Lab #5: Refraction of Light Theory: Refraction can be defined as the bending of a wave when it enters a medium which causes it to have some reduced speed. In terms of light‚ refraction occurs when the ray passes through some medium which slows its speed; such as water or glass. In this instance the ray tends to bend towards the normal of the medium. The amount of bending or refraction which occurs can be calculated using Snell’s Law (). Objective: To measure the index of refraction of Lucite
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at 1 M (10 mL per run) • 110 mL of NaOH at 0.5 M (10 mL per run) • 220 mL of Acetic Acid at 50% (10 mL per run). • Vernier Temperature Probe. • Erlenmeyer Flask 200 mL. • Graduated Cylinder 25 mL. • Charged Computer with LoggerPro. Method: I gathered all my materials along with obtaining a lab coat‚ safety glasses‚
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much weaker. Besides strength of the brew‚ growing conditions‚ processing techniques- and other variables also affect caffeine content. Certain types of tea may contain somewhat more caffeine than other teas. II. Methodology Firstly‚ the extraction must be considered. Three tea bags were opened and the combined weights of the tea leaves were taken. Recording the weight is necessary. The tea leaves were returned in the bags. The next step was boiling of the tea bags in 100 mL distilled water
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Ethanoic Acid Advantages: Ethanoic acid is non-toxic and is a weak acid‚ meaning it will not do any damage to most surfaces as it does not corrode or bind to other metals‚ therefore can be easily removed through washing or rinsing it. Disadvantages: Ethanoic Acid is the slowest de-scaler of the three acids‚ and is therefore the least effective. It also may cause an unpleasant smell‚ and can have a negative effect on the taste of coffee meaning one would need to spend longer time rinsing and cleaning
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non-essential amino acids‚ amino acid remodeling‚ and conversion of non-amino acid carbon skeletons into amino acids and other derivatives that contain nitrogen. However‚ the liver is the major site of nitrogen metabolism in the body. In times of dietary surplus‚ the potentially toxic nitrogen of amino acids is eliminated via transaminations‚ deamination‚ and urea formation; the carbon skeletons are generally conserved as carbohydrate‚ via gluconeogenesis‚ or as fatty acid via fatty acid synthesis pathways
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