3.6.Batch adsorption studies Adsorption experiments were conducted as per the design developed with response surface Box-Behnken methodology. The experiments were carried out in 250-mL Erlenmeyer flasks with the working volume of 100 mL of reaction mixture. The initial pH of the solution was adjusted to the desired value by adding 0.1 M NaOH and HCl. The flasks were shaken for the specified time period in a rotary shaker. The flasks were withdrawn from the shaker after the desired time of reaction.
2.3 Determination of radical scavenging activity (RSA) Determination of RSA was carried out according to Murthy, Jayaprakasha, & Singh (2002) using DPPH as stable free radical and butylatedhydroxyanisole (BHA) as standard. Different aliquots of extract and BHA were taken in 100 μl fixed volume. 0.1 mM methanolic solution of DPPH (5 ml) was added and shaken vigorously. The tubes were kept at room temperature in dark for 20 min. MeOH was used for baseline correction.
Preparation of chitosan microspheres49 In this method, the polymer chitosan was initially dissolved 1% acetic acid, by magnetic stirring for about 2-3 hrs, to the prepared chitosan solution, diltiazem hydrochloride was added, stirred for 1hr, the resulted polymer solution was added to liquid paraffin containing span 60 as surfactant. The resultant emulsion was stirred for one hr further cross linking agent gluteraldehyde was added stirred over night for rigidisation of coating. Microsphers were filtered, washed with petroleum ether, and air dried. Formulation code Diltiazem hydrochloride (mg) Chitosan Gluteraldehyde (ml) Surfactant Conc. FCD1 90 90 3 1 FCD2 90 180 3 2 FCD3 90 240 3 3 FCD4 90 360 3 4 FCD5 90 450 3 5 FCD6 90 90 3 5
Metal chelating activity Briefly, 2 mM FeCl2 was added to different concentrations of test sample and reaction was initiated by the addition of 5 mM ferrozine. The mixture was vigorously shaken and left to stand at room temperature for 10 min. Absorbance was measured at 562 nm after 10 min.8 % Inhibition = [(AB - AA)/AB] x 100, where AB, absorption of blank sample, AA, absorption of test sample. 2.6. Antibacterial
Stored in light glass bottle. 2.5.2: Formation of PANI(CoFe2O4) 0.1g of Nano material and 50ml of Aniline hydrochloride were mixed in a beaker. Then 50ml of Ammonium peroxydisulphate was added drop wise in reaction mixture with constant stirring below 20 oC. After 24 hours the coated sample was filtered, washed and dried at 60 oC in oven and then grinded into a fine powder in agate
This would allow you to observe the drops of the distillate that enter to Graduated Cylinder. Step 2: Begin distillation. ➢ Select the flask, and then choose 50 mL of crude oil from the Chemicals menu. Then, by selecting the flask and choose “Chemical Properties” option from dropdown. NOTE: Record the grams of gasoline, kerosene, and lubricating oils that are present in the 50 mL of crude oil.
ABSTRACT The present work makes an attempt to fabricate a taste sensor based on natural lipid product as the sensing element. Hen’s egg yolk is one among the natural resource of lipids, and has been opted as an electro-active material in fabricating the sensor. This paper discusses the methodology of preparing taste sensing membrane and its response to taste substances. The mechanism of taste transduction of Hens egg yolk is examined with PVC/DOA and PVC/DOA/yolk membranes for various concentrations of taste substances. The electrical pattern of both the membrane proves that, egg yolk is the deciding factor in fixing the sensitivity of the sensor.
Air is provided tangentially over water surface with velocity between 6 and 20 m/s to mix and create 2 to 4 cm surface waves. After 10 minutes of mixing, the water is sampled from the point located 3 cm from the bottom and 2 cm from the wall of glass vessel. The sampling is done without stopping the airflow. The dispersed oil is extracted with methylene chloride and concentration is measured by absorbance in 580 nm light (Mackay, et al., 1978). It was found that, observed dispersion efficiency was highly sensitive to air inflow rate and angle of entry (Mackay, et al., 1978) (National Research Council, 1989).
One millilitreer of the lichen extract (1 mg/mL) in a volumetric flask was diluted with distilled water (46 mL), and the content was mixed in a volumetric flask after adding. oOne millilitreer of Folin-Ciocalteu reagent was added and the content of the flask was mixed. thoroughly . After 3 min, 3 mL of 2% sodium carbonate (2 %) was added and then was allowed to standleft for 2 h with intermittent shaking. The reaction absorbance of prepared mixture absorbance was measured at 760 nm in a spectrophotometer (Jenway UK).
Characterization of bacteriocins 6.1. Effect of temperature The effect of temperature on bacteriocin stability was determined by exposing 5 ml aliquots of CFS at 40C, Room temperature, 370C, 630C and 1000C for 30 minutes. Agar well diffusion method was performed to determine the residual activity in the heat-treated CFS17. 6.2. Effect of pH To check the pH stability of the bacteriocins, 5 ml aliquots of CFS was taken in sterile tubes and were adjusted to pH values of 2, 4, 7 and 9 busing 1N HCl or 1 N NaOH.