Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on te...Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.展开更多
This paper describes a new approach for the determination of amitriptyline in wastewater by ionic liquid based immersed droplet microextraction （IL-IDME） prior to highperformance liquid chromatography with ultraviol...This paper describes a new approach for the determination of amitriptyline in wastewater by ionic liquid based immersed droplet microextraction （IL-IDME） prior to highperformance liquid chromatography with ultraviolet detection. 1-Hexyl-3-methylimidazolium hexafluorophosphate （[C6MIM][PF6]） was used as an ionic liquid. Various factors that affect extraction, such as volume of ionic liquid, stirring rate, extraction time, pH of the aqueous solution and salting effect, were optimized. The optimal conditions were as follows： microextraction time, 10 min; stirring rate, 720 rpm; pH, 11; ionic drop volume, 100 uL; and no sodium chloride addition. In quantitative experiments the method showed linearity in a range from 0.01 to 10 ug/mL, a limit of detection of 0.004 ug/mL and an excellent pre-concentration factor （PF） of 1100. Finally, the method was successfully applied to the determination of amitriptyline in the hospital wastewater samples.展开更多
文摘Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.
文摘This paper describes a new approach for the determination of amitriptyline in wastewater by ionic liquid based immersed droplet microextraction （IL-IDME） prior to highperformance liquid chromatography with ultraviolet detection. 1-Hexyl-3-methylimidazolium hexafluorophosphate （[C6MIM][PF6]） was used as an ionic liquid. Various factors that affect extraction, such as volume of ionic liquid, stirring rate, extraction time, pH of the aqueous solution and salting effect, were optimized. The optimal conditions were as follows： microextraction time, 10 min; stirring rate, 720 rpm; pH, 11; ionic drop volume, 100 uL; and no sodium chloride addition. In quantitative experiments the method showed linearity in a range from 0.01 to 10 ug/mL, a limit of detection of 0.004 ug/mL and an excellent pre-concentration factor （PF） of 1100. Finally, the method was successfully applied to the determination of amitriptyline in the hospital wastewater samples.
