Solubility equilibrium

A membrane is defined as a thin sheet, film, or layer, which works as a selective barrier between two phases that can be liquid or gas.113 In other words, a membrane is an interface between two adjacent phases acting as a selective barrier, regulating the transport between the two components.114 Membranes have gained an important place in chemical technology and are used in a broad range of applications.115,116,117 The key property that is exploited is the ability of a membrane to control the…

The instrumentation of a HPLC apparatus is as shown in the diagram above. A HPLC apparatus is including a solvent reservoir, degasser, pump, injector, HPLC column, detector and data collection device. Solvent reservoir The solvent reservoir is usually a glassware or reagent bottle which contained the analytic sample. It is located at the upper part of the HPLC. It is also known as mobile phase reservoir since the sample will be moved. The flowing of the sample is depends on gravitational…

Surfactant Agents I. Definitions a. Surfactant: A surface-active agent that lowers surface tension i. Examples 1. soap 2. detergent b. Surface Tension: Force caused by attraction between like molecules that occurs at liquid-gas interfaces and that holds the liquid surface intact i. Units of Measure: dynes/centimeter (dyn/cm) 1. the force required to cause a 1 cm rupture in the surface film ii. a droplet forms because a liquid’s molecules are more attracted to each other than the surrounding…

General Introduction Dietary lipids: Dietary lipids consist of a broad group of compounds that are soluble in organic solvents and insoluble in water. Their density is lower than water and consistency varies from liquids to solids at normal room temperature, depending on their structure and function. They are also referred as ‘Oils’ which are liquid and ‘fats’ which are solid at room temperature. Lipids are the important constituents of diet due to their higher energy value. One gram of lipid…

Introduction: Centrifugation is a process used to separate or concentrate materials suspended in a liquid medium. It is a method used to separate molecules under the centrifugation field based on their sedimentation rate with the help of centrifugal force. It is also used to measure the physical properties of a molecule like molecular weight, density, shape, etc. If it is used for the separation of one type of materials from others is termed as preparative centrifugation and when used for…

2.1.2. Alkaline hydrolysis Alkaline hydrolysis is a simple process in which the protein is solubilized by heating followed by the addition of calcium, sodium or potassium hydroxide as alkaline agents and maintaining the temperature at a range between 25-55 °C (Pasupuleti & Braun, 2010). During alkaline hydrolysis of proteins, some amino acids like serine and threonine are damaged during alkaline hydrolysis, however, tryptophan remains intact. Also, this process causes racemization of amino acids…

Sodium alginate (SA) is a natural anionic polysaccharide obtained from sea weeds. It contains β-D-mannuronate (M) and α-L-glucuronate (G) residues linked by (1-4)- glycosidic linkages (Fig. 7.1) and arranged in homopolymeric blocks of each type and in heteropolymeric blocks [1]. It is a water soluble polysaccharide and has pKa values of 3.38 for the ‘M’ and 3.65 for ‘G’ units [2]. It can form complexes with positively charged polymers due to its anionic character. It is utilized as emulsifier,…

The effects of caffeine on Daphnia magna Lee Phan Lab Section: P0501 1000587723 1. Materials and Methods: Preparation: Clean 3-well specimen chambers were kept in ice and a cooling chamber was then prepared to be put under the microscope, by filling it with ice and a small volume of water. This was done to ensure the temperature would remain around 15 degrees Celcius, which could keep Daphnia magna efficiently cool. Furthermore, the different concentrations were prepared in separately…

Table: 9 FT- IR analysis of methanol extract of M. concanensis leaves S. No Peak values Intensity range Intensity Group assignment Functional groups 1 3972.43 0.0086 Unknown 2 3859.33 0.0412 Unknown 3 3805.79 0.0733 Unknown 4 3396.46 0.9280 Medium N-H stretch Amides, alcohols and amines 5 2987.43 0.2450 Medium C-H stretch Alkanes and acids 6 2946.27 0.2810 Medium C-H stretch Alkanes and acids 7 2912.38 0.2040 Medium C-H stretch Alkanes 8 2834.49 0.3170 Weak C-H stretch Aldehydes and…

2.8.4 Properties The application of carrageenan as food additive depends on its performance such as forming thick solution or gels. For example, κ− carrageenan forms strong and rigid gels with potassium salts, forms brittle gels with calcium salts, clears gel with sugar addition, and exhibits syneresis. On the other hand, ι− carrageenan forms elastic gels with calcium salts, clears gel with no syneresis, and creates a gel that is freeze/thaw stable, while λ− carrageenan is not gel-forming but…