This experiment was done by using a mandarin orange. First, a mandarin orange was peeled off and squeezed to get 30ml of its juice in a beaker. Next, the juice was diluted with distilled water to get a measured volume of 50ml solution. After dilution, the solution was transferred into a 100ml Erlenmeyer flask. As it was done in the Experiment A, 20 drops of 0.2 M acetic acid and 10 drops of 2% starch solution was mixed well with the juice solution.
Hepcidin solution (20 μL) was added to the plasma before extraction with the beads, whilst in parallel another sample of plasma underwent extraction and then the same amount of hepcidin was added. The percentage of recovery was calculated as (AreaPRE / AreaPOST) x 100, where AreaPRE represents the samples with hepcidin added before bead treatment and AreaPOST the samples with hepcidin added after bead treatment. The values obtained were above 90 % in all cases. 4.4. Dietary intervention The functional juice aronia-citrus juice (ACJ) included in this study was a mixture of citrus juice (95%) and 5% aronia extract (Aronia melanocarpa), based on a drink model developed before and reported by Gonzalez-Molina et al .
0.5 mL of AuNPs solution was added to the above mixture. The UV-Vis spectra were recorded with a time interval of 1 min in a scanning range of 200-600nm at ambient temperature (25±20C). Antimicrobial activity The agar disc diffusion method was employed for the determination of antimicrobial activity of the papaya leaf extract stabilized gold nanoparticles. The 0.1 ml of 108cfu/ml of different pathogenic bacteria suspension was spread on different plates nourished with LB media. Filter paper discs (5 mm in diameter) were placed on the plates and synthesized AuNPs and papaya leaf extract solution were impregnated in different concentrations then onto the discs.
Jams are made of crushed fruits which are cooked with pectin, sugar [and maybe lemon juice to change the pH and cause the jam to become more solid] until the mixture thickens to spreadable consistency. In the lab, we made jam using 500 ml of each high-pectin fruit ingredient, about 20 ml of lemon juice to balance the flavour and cause the pectin to gel, and 500ml of sugar. Jellies are clear and gel-like. The fruits are cooked and the juice only is used to make jelly. The juice is boiled with sugar, pectin may be added, then it is allowed to set.
Further microspheres were crushed, dissolved in methanol and made up to 100 ml, which was further diluted suitably to Beer’s rangeand drug concentration was determined. Percentage drug loading was obtained from the formula=Total drug content-free drug content/ total drug content *
The leaves were freeze dried. The moringa leaves were weighed and 1 L of Alcohol (methanol 80%) was added to the freeze dried leaves. This solution was diluted by adding 10 L of water. The fruits were soaked or dipped in the treatments namely salicylic acid (2 mM), methyl jasmonate (10 µM) and moringa extract for 30 seconds. Salicylic acid was weighed to 2.7 g and dissolved in 10 L of water.
The eggs were divided into 5 groups, each treatment was done in triplicates. Calamansi crude extract was reconstituted to three concentrations: (Treatment 1, 99μ of distilled water and 1μL of Calamansi crude extract) 1%, (Treatment 2, 95μ of distilled water and 5μL of Calamansi crude extract) 5%, and (Treatment 3, 90μ of distilled water and 10μL of Calamansi crude extract) 10%. Retinoic acid was used as a positive control, and ethanol as negative control. Approximately, 100μL of each treatment was placed in the filter paper. After the introduction of test solutions, the eggs were sealed with a tape and incubated for
The graduated cylinder was then refilled with 20 mL water again. 25 dry seeds were added in it and then beads were added until the volume was again equivalent to the total volume of germinating seeds and water. The dry seeds were removed and placed on a third paper towel, they were used in respirometer 3. 4. The graduated cylinder was refilled with 20 mL water.
It provides 110 nutrient-dense calories per serving with the consumption of one medium sized banana which is almost equal to 126 grams. Quality of banana is dependent upon which variety it belongs and treatments which are applied post-harvest to make it storable for longer period of time. Literature which strongly emphasizes loss of banana post-harvest or biochemical changes after application of certain chemicals to increase storage life is limited. Total sugar content of banana is 23% whether fully ripe or overripe. The ratio of glucose: fructose is almost unity during all stages of ripeness.
Extraction of gum from Basil seeds Mucilage was extracted using distilled water. 100 gms of Basil seeds were added to a specific proportion of distilled water at a desired temperature for 2 hours. The soaked seeds were blended for entire extraction period. Slurry was maintained at a constant temperature and continuously stirred using a magnetic stirrer. Later, mucilage was separated from seeds using a rubber spatula on a mesh screen.