The adsorption of water started from the moisture content of 13–15 % at 0.1 water activity and ended at 98–105 % at 0.9 aw. Since the pumpkin structure has 0.26 % of proteins (amino acid) and fat which can eventually oxidize upon absorbing moisture at water activity 0.4 (Labuza et al,. 1972), the relative humidity must be below 20 % according to Fig. 2. The freeze–dried pumpkin powder showed a similar adsorption–desorption trend to other fruits and vegetables such as raspberry (Syamaladevi et al,.
It is faster due to the filter funnels surface area. Results/Observations Experimental data resulted as expected because it was found that on experiment one, Benzoic Acid could recrystallize with a better recovery percentage than the solvent pair in experiment two. The mass recovered in experiment one was 0.048g while experiment two had a mass recovery of 0.045g. Solvent(s) Used Mass of “Crude” (g) Mass of Recovered (g) Amount of Solvent Used (mL) Percent Recovered (%) Experiment One Water (H2O) .051 .048 1.0 94.1 Experiment Two Methanol (MeOH) And Water (H2O) .049 .045 Methanol – 1.5 Water – 0.5 92 Conclusion Both experiments were of fair solubility, but in the case of recrystallization of Benzoic Acid, Water was the best solvent to recrystallize acid the most. Experimental data determined that there was a difference of .003g between using the single solvent in comparison to the paired solvent.
After 10 Minutes a white wool developed, and it is insoluble in water. The problem here was the production of Co2 gas and formation of bubbles. The produced wools were brittle and 188.8.131.52 Mg-Alginate: 50 ml of magnesium chloride was added to 50 ml sodium alginate 1% solution and stirred. after adding acetone, fibrous filaments were produced (pH=5.71). Mg-Alginate was one of the best produced wool and had very good qualities.
Ruiz-Mendez and et al. (1997) have mentioned that total polar compounds (TPC) content is the sum of the materials that are not triglycerides. This is due to the formation of polar compounds, oxygen-containing compounds that increase as the oil age of oil increase (Bakota EL. et al., 2012). Polar compounds are produced when the fats/oils are being fried and essential amino acids, fatty acid and tocopherols are being degraded in high temperature due to the changed of compound by process such as oxidations and hydrolysis of the food.
The powerful Porter-Cable C2002-WK Oil-Free Pancake Compressor is really a handy and economical appliance. Having its efficient uses in nailing and inflation tasks, one cannot fail. It 's top rate with potent compression ability, quick time to recover for frequent use as well as a useful Oil-Free pump among other perks. Beyond the basic appliance, referring an opportune 13 accessory pack that facilitates all inflation in addition to cleaning needs. The Pancake compressor is really a useful machine that may solve the powering needs of many, if not all nailing and inflation requirements.
It is eaten by itself. It can be used in recipe, or processed into cashew cheese or cashew butter. The cashew apple is a kind of light red to yellow fruit, whose pulp can be made into sweet, astringent fruit drink or made into liquor. The shell of the cashew seeds stops derivatives that can be used in many ways from lubricants to paints, and also other parts of the tree have traditionally been used for things like snake bites and other folk remedies. Peanut also known as the groundnut because it grows under ground, is a crop of global importance.
The radical scavenging activity showed higher antioxidant activity by increasing temperature. Vitamin C content also decreased as air-drying temperatures increased. Endang et al. (2016) indicated that aloe vera powder has physical properties better than aloe vera gel. Drying process of aloe vera powder is important to improve their stability which performed by less of moisture content, increase of flow rate, swelling index, in vitro mucoadhesive and dissolution.
Increasing pressure and time usually improved physical and textural properties of chickpea snacks; however it caused losses of color in the product. Selected products from chickpea snacks got favorable scores from the semi-trained panelists from the point of general acceptability. DIC process was optimized for production of chickpea snack. The optimum conditions for the production of desirable chickpea snack were 40% of initial moisture content, 5 ×102 kPa pressure of processing vessel and 4 min of processing time. Key words: chickpea, snack food, hydrothermal process, expansion ratio,
2.3 SOLUBILITY 2.3.1 Introduction  Drug solubility is the greatest concentration of the drug dissolved in the solvent under specific condition of temperature, pH and pressure. As solubility is an important determinant in drug liberation hence it plays a key function in its bioavailability. For absorption of any drug it must be present in the form of an aqueous solution at the site of absorption. About 40% of all new chemical entities have poor bioavailability. The bioavailability can be increased by changes in disintegration and dissolution.
Reliability of the scale was evaluated through Cronbach Alpha coefficients. The scales have Cronbach Alpha coefficients from 0.6 or higher is considered acceptable. The Cronbach Alpha scales from 0.7 to 0.8 is used. The highly reliable scales from 0.8 to nearly 1 was good measurement scales. Correlation coefficients said variable total of variable relations with the average observed variations in scale.