The adsorption capability of D318 resin for Cr（Ⅵ） was investigated by chemistry analysis. Experimental results show that D318 resin has the best adsorption ability for Cr（Ⅵ） at pH=3.16 in HAc-NaAc medium. The st...The adsorption capability of D318 resin for Cr（Ⅵ） was investigated by chemistry analysis. Experimental results show that D318 resin has the best adsorption ability for Cr（Ⅵ） at pH=3.16 in HAc-NaAc medium. The statically saturated adsorption capacity of the resin is 265.4 mg/g. The thermodynamic adsorption parameters, enthalpy change AH and free energy change AG298 of the adsorption reaction are 4.81 and -5.16 kJ/mol, respectively. The apparent activation energy Ea is 22.4 kJ/mol. The adsorption behavior obeys the Freundlich isotherm. The molar coordination ratio of the functional group of resin to Cr（Ⅵ） is 3：2. Cr（Ⅵ） adsorbed on D318 resin can be eluted by 5%NaOH-5%NaCl quantitatively.展开更多
Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. T...Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for moisture, crude fat, protein, ash, crude fibre and carbohydrate, respectively. The most abundant mineral elements in the seed flour （mg/100 g） are potassium （198.5）, followed by nickel （30.0） and magnesium （28.4）. The water absorption capacity, oil absorption capacity, foaming capacity and stability, least gelation concentration, emulsion capacity and bulk density are 55.5% and 125.0%; 128.8% and 184.0%; 10.5% and 17.0%; 3.0% and 1.5%; 16.0% and 10.0 g/mL; 85.0 and 115.0 mL/g; 0.42 and 0.25 g/mL, respectively. Defatting influenced the functional properties. The foaming capacity is dependent on sample concentration and pH. The protein solubility of the full fat and defatted seed flours was minimum between pH 3 and 4 and maximum at pH 11. The anti-nutritional composition of the seed flour revealed the following： tannic acid, 1.54 mg/100 g; phytin phosphorus, 0.70 rag/g; phytic acid, 2.48 mg/g; oxalate, 1.85 mg/g; alkaloids 1.97% and saponin 0.50%. The seed flours （full fat and defatted） have potential as nutrient supplement, thickeners and emulsifiers in food system.展开更多
基金Project (Y304121) supported by the Natural Science Foundation of Zhejiang Province,China
文摘The adsorption capability of D318 resin for Cr（Ⅵ） was investigated by chemistry analysis. Experimental results show that D318 resin has the best adsorption ability for Cr（Ⅵ） at pH=3.16 in HAc-NaAc medium. The statically saturated adsorption capacity of the resin is 265.4 mg/g. The thermodynamic adsorption parameters, enthalpy change AH and free energy change AG298 of the adsorption reaction are 4.81 and -5.16 kJ/mol, respectively. The apparent activation energy Ea is 22.4 kJ/mol. The adsorption behavior obeys the Freundlich isotherm. The molar coordination ratio of the functional group of resin to Cr（Ⅵ） is 3：2. Cr（Ⅵ） adsorbed on D318 resin can be eluted by 5%NaOH-5%NaCl quantitatively.
文摘Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for moisture, crude fat, protein, ash, crude fibre and carbohydrate, respectively. The most abundant mineral elements in the seed flour （mg/100 g） are potassium （198.5）, followed by nickel （30.0） and magnesium （28.4）. The water absorption capacity, oil absorption capacity, foaming capacity and stability, least gelation concentration, emulsion capacity and bulk density are 55.5% and 125.0%; 128.8% and 184.0%; 10.5% and 17.0%; 3.0% and 1.5%; 16.0% and 10.0 g/mL; 85.0 and 115.0 mL/g; 0.42 and 0.25 g/mL, respectively. Defatting influenced the functional properties. The foaming capacity is dependent on sample concentration and pH. The protein solubility of the full fat and defatted seed flours was minimum between pH 3 and 4 and maximum at pH 11. The anti-nutritional composition of the seed flour revealed the following： tannic acid, 1.54 mg/100 g; phytin phosphorus, 0.70 rag/g; phytic acid, 2.48 mg/g; oxalate, 1.85 mg/g; alkaloids 1.97% and saponin 0.50%. The seed flours （full fat and defatted） have potential as nutrient supplement, thickeners and emulsifiers in food system.
