boiling points. They are separated based on their physical propertis. With the battch distillation might be almost impossible to do the sepapration. Capacity of the reboiler is 20 L. The Supply of pressure and steam is regulated by a newly-established controll system consisting of a steam pressure sensor‚ a Fieldpoint data communication and aquisition module from National Instrument‚ an electromagnetic control valve‚ and a LabView control algorithm designed by dr. Jang. The data was taken frm one
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Biodiversity of the Indian Desert and it´s Value Amit Kotia and Ashwani Kumar Biotechnology Lab‚ Department of Botany University of Rajasthan‚ Jaipur – 302004 INDIA Abstract The state of Rajasthan is situated between 23º3’ and 30º12’ N latitude and 69º30’ and 78º17’ E longitude . The total land area of the state is about 3‚24‚239 km² ‚ out of which about 1‚98‚100 km² is arid and the rest semi arid. The physical features are characterized mainly by the Aravallis and to the some extent by
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compounds isolated from terpentine‚ a volatile liquid isolated from pine trees. The simpler mono and sesqui terpenes are chief constituent of the essential oils obtained from sap and tissues of certain plant and trees. The di and tri terpenoids are not steam volatile. They are obtained from plant and tree gums and resins. Tertraterpenoids form a separate group of compounds called ‘Carotenoids’ The term ‘terpene’ was originally employed to describe a mixture of isomeric hydrocarbons of the molecular formula
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diversity in screening programs‚ seeking therapeutic drugs from biologically active plants. The propose of green and sustainable extraction methods of natural products is currently a hot research topic in the multidisciplinary area of applied chemistry. The focus of this paper is on the phytochemical analysis and Anthelmintic activities‚ which include the extraction‚ isolation and characterization of active ingredients in botanicals and herbal preparations with the example of Seeds and leaves of
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Chemistry of Spices This page intentionally left blank Chemistry of Spices Edited by Villupanoor A. Parthasarathy Indian Institute of Spices Research Calicut‚ Kerala‚ India Bhageerathy Chempakam Indian Institute of Spices Research Calicut‚ Kerala‚ India and T. John Zachariah Indian Institute of Spices Research Calicut‚ Kerala‚ India CABI is a trading name of CAB International CABI Head Office Nosworthy Way Wallingford Oxfordshire OX10 8DE UK Tel: +44 (0)1491 832111 Fax:
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Chapter I THE PROBLEM This chapter contains subtopics that talks about the problem in this research such as background of the study‚ conceptual framework‚ statement of the problem‚ null hypothesis‚ significance of the study‚ scope and delimitations of the study and definition of terms. Background of the Study Nowadays‚ the demands for every man’s needs are drastically increasing. Consumption of our basic needs is at its peak because of our increasing population. There are many industries now
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and excessively heated orange juice analyzed with solid phase microextraction and Bazemore‚ R.‚ Rouseff‚ R.‚ & Naim‚ M. (2003). Linalool in orange juice. Origin and thermal stability Belingheri‚ L.‚ Pauly‚ G.‚ & Gleizes‚ M. (1991). Separation of limonene and selinene cyclases by ion chromatography Bocco‚ A.‚ Cuvelier‚ M. E.‚ Richard‚ H.‚ & Berset‚ C. (1998). Antioxidant activity and phenolic composition of Citrus peel and seed extracts Food Chemistry‚ 46‚ 2123–2129. Boccorh‚ R. K.‚ Paterson‚ A.‚
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Tamarind Crop for the future Spices & Condiments Report Shalini Shashi 11FET1001 T.Y.Btech Foods History Tamarind is a native of tropical Africa and southern Asia. Various geographical areas have been proposed for the origin of tamarind: India or the Far East or Africa but the consensus is that it is Africa. Seeds are reported from the early historic site of Ter in Maharashtra. Cultivation of tamarind in Egypt by 400 BC has
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1.4 Methods of Extraction of Essential Oils Following are the methods used to extract essential oils from aromatic and medicinal plants: • Hydrodistillation: For the isolation of essential oils by Hydrodistillation‚ the aromatic plant substances are packed in a still and a sufficient amount of water is added and brought near to a boil. Due to the influential effect of hot water and steam‚ the essential oil is unbounded from the oil glands present in the plant tissue. The combination of water
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Extraction The first stage of processing is the extraction of the cane juice. In many factories the cane is crushed in a series of large roller mills: similar to a mangle [wringer] which was used to squeeze the water out of clean washing a century ago. The sweet juice comes gushing out and the cane fiber is carried away for use in the boilers. In other factories a diffuser is used as is described for beet sugar manufacture. Either way the juice is pretty dirty: the soil from the fields‚ some small
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