The influences ofphosphite and epoxy soybean oil in combination with liquid calcium/zinc isocaprylates on the thermal stability of flexible poly （vinyl chloride） were studied. The stabilizing effect of poly （vinyl ...The influences ofphosphite and epoxy soybean oil in combination with liquid calcium/zinc isocaprylates on the thermal stability of flexible poly （vinyl chloride） were studied. The stabilizing effect of poly （vinyl chloride） was evaluated by Congo red method, thermoaging test and Thermogravimetric-differential Scanning Calorimetry （TG-DSC）. The results showed that the addition of the phosphite or epoxy soybean oil improved the thermal stability of PVC with the calcium/zinc isocaprylates stabilizing system, especially epoxidied soybean oil exhibited a remarkable effect, and the synergism on PVC thermal stability for 3：2 phenyl dioctyl phosphite to epoxidized soybean oil weight ratio was acquired. Accordingly, the rapid mass loss in TG curve occured between 258.9 ℃ and 334.4 ℃, which corresponded to the enthalpy of the pyrogenation of 609.2 J/g. It was also found that the stabilized PVC of the best ratio gave better mechanical and processing properties.展开更多
Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolve...Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.展开更多
文摘The influences ofphosphite and epoxy soybean oil in combination with liquid calcium/zinc isocaprylates on the thermal stability of flexible poly （vinyl chloride） were studied. The stabilizing effect of poly （vinyl chloride） was evaluated by Congo red method, thermoaging test and Thermogravimetric-differential Scanning Calorimetry （TG-DSC）. The results showed that the addition of the phosphite or epoxy soybean oil improved the thermal stability of PVC with the calcium/zinc isocaprylates stabilizing system, especially epoxidied soybean oil exhibited a remarkable effect, and the synergism on PVC thermal stability for 3：2 phenyl dioctyl phosphite to epoxidized soybean oil weight ratio was acquired. Accordingly, the rapid mass loss in TG curve occured between 258.9 ℃ and 334.4 ℃, which corresponded to the enthalpy of the pyrogenation of 609.2 J/g. It was also found that the stabilized PVC of the best ratio gave better mechanical and processing properties.
文摘Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.
