The glucose concentration in the regular milk sample is measured by using the test strip. The directions that came with the glucose test strips are followed; a glucose test strip is dipped into the milk sample. The time is counted down for 30 seconds in terms of the strip directions. The color of the strip is compared after dipping it in the milk with the color-coded key on the side of the bottle to determine the concentration of glucose in the milk. The glucose concentration in the lactose-free milk sample is measured by using the test strip.
Fraction I was discarded due to the presence of high fatty substances, whereas fraction II was analysed for the free flavonoids in each of the samples. Fraction III of each of the test samples was dried and hydrolysed by refluxing with 7% H2SO4 (10 ml/gm residue) for 5 hours on water bath. The mixture was filtered and the filtrate extracted with ethyl acetate in a separating funnel. The ethyl acetate layer was washed with distilled water till neutrality and dried in vacuum. The residues were taken up in small volumes of ethanol separately and then subjected to various tests for
Safety valve was released and the rotor was turned until a stable (± 2min) that was appointed by needle pointer. Measurement was taken during storage days 1, 3, 7, 14, 21 and 28. Preparations of chloramphenicol eye drops Eye drop was intended as comparison preparations to find out the effectiveness of chloramphenicol hydrogel. The Preparations in accordance with the formula in Table
Positive test is indicated by the development of cherry red colour . Quality control : Positive - Enterococcus faecalis ATCC 29212 Negative - Streptococcus agalactiae SPECIATION OF ENTEROCOCCI SUGAR FERMENTATION TESTS: For identification of species, 1% of sugars(Glucose, arabinose,raffinose,mannitol,sorbitol,sucrose,lactose ) in peptone water with Bromothymol blue (0.002%) as the indicator was used. To each tube of Sugars,1-2 drops of 18-24 hour BHI broth culture is added and incubated at 37 C overnight. Interpretation: Sugar Fermentation is indicated by the change of colour to yellow. Arginine Dihydrolase test : Moeller's decarboxylase basal broth with 1% Arginine along with an aminoacid free control were inoculated with the test strain.Both the tubes were overlaid with sterile liquid paraffin and incubated at 37 C overnight.The colour of the indicator reverting back to original (purple) indicating arginine hydrolysis was considered as positive provided the control tube remains yellow indicating fermentation.
MATERIALS AND METHOD 3.1 Preparation of Rice Flour Rice samples with high amylose (Bg 360) and low amylose (At 405) was collected from Ambalangoda Rice Research Institute. Dry- milling method was used to both high amylose and low amylose rice. Rice grains were grounded, separately using a pin mill (Alpine, Augsburg, Germany). Then it was sealed in polypropylene plastic bags and stored in a desiccator at room temperature until further analyses. 3.2 Analysis of physicochemical properties of rice flour 3.2.1 Amylose content Amylose content was measured according to procedure reported by Juliano (1971).
The minimum at 190oC on the DTA curve indicated the endothermic effect of the melting of the sugar. The TG curve shows that the weight of the sugar did not change up to the melting point. During the sugar melting the process of caramelization began. Initially the decomposition of sugar (disaccharide) to fructose and glucose monosaccharides (by removal of water molecules) occurs. Subsequently, the formation of caramel takes place [19,20].
The sterile medium was inoculated with known volume of inoculum and incubated at different temperatures (25, 30 and 350C) for different periods (48,72 and 96h) of fermentation. After fermentation the mouldy substrate was mixed with distilled water (1:4 w/v), agitated at through cheese cloth followed by centrifugation at 20,000 rpm for 20 minutes. The clear supernatant was used as crude enzyme. Assay of glucoamylase The assay of glucoamylase was carried out according to the method of Shazia Malik, Tehreema Iftikhar and Ikram Ul Haq13. One unit (U) of glucoamylase is defined as the amount that liberates 1 µmol of reducing sugar as glucose/ml/min under the assay condition.
The same method was used for other solvents dichloromethane (DCM), chloroform (CHCl3) and n-Butanol (nBuOH) and distilled water. These solvents and distilled water left were evaporated using the Freeze Dryer (GENEVAC LTO, EZ 2.3 ELITE). Each crude sample obtained from different solvents were weighed and tabulated in the table. The products were stored in refrigerator at -20°C until
Sugar Crystallization Process in Vacuum Pan After juice extraction from sugar cane we get raw sugar juice which is sent for clarification process to get pure sugar juice. After clarification the pure juice is sent to evaporation process. The juice evaporation process is required to concentrate the juice before crystallization is done to obtain the syrup which acts as an input to sugar crystallization stage. Then the syrup sent to vacuum pans is of 55°-65° Bx. The entire process of crystallization on pan is conducted in three or four stages, the mother liquor from the final stage being discarded as final molasses.
1.0 Abstract Technique for accurate and rapid determination of starch in different type of commercial paper are identified. The commercial paper that has been used in the experiment is Mahjong paper. The main objective for the experiment is to determine the concentration of starch, the percentage of starch and absorbance. The relationship between concentration of starch and absorbance are being determined. Besides that, the Cobb test is carried out to identify the rate of water absorption of the both sides of sample paper.