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Articles 1 - 8 of 8
Full-Text Articles in Engineering
Waste Engine Oil Regeneration With Bentonite From The Navbahor Deposit, Azimova Shodiyakhon, Arslanov Sharafutdin, Turakhujayev Saidakbar, Azimov Dilmurod
Waste Engine Oil Regeneration With Bentonite From The Navbahor Deposit, Azimova Shodiyakhon, Arslanov Sharafutdin, Turakhujayev Saidakbar, Azimov Dilmurod
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study was the regeneration of used oils. The change in the conditions for the regeneration of used engine oil as a result of adsorptive cleaning with alkaline earth clay from the Navbakhor deposit has been studied. The carried-out regeneration allows almost completely removing mechanical impurities, moisture from the waste oil and helps to clarify it. The optimal conditions for regeneration have been established. The removal of secondary products formed during the use of engine oil while retaining the main components that determine the serviceability of the product has been established. By means of IR spectroscopy, as …
Study Of Amino-Acid Composition Of Seed Of Oats Fruit (Avena Sativa L.), Nurullaeva Dilobar, Farmanova Nodira
Study Of Amino-Acid Composition Of Seed Of Oats Fruit (Avena Sativa L.), Nurullaeva Dilobar, Farmanova Nodira
CHEMISTRY AND CHEMICAL ENGINEERING
For the first time, the amino acid composition of the seed oat fruit harvested in the Republic of Uzbekistan was stud-ied. Chromatographic detection of amino acids was performed by the method of ascending one-dimensional paper chroma-tography; violet, red-violet and yellow staining was observed, indicating the presence of free amino acids in the raw materi-al under study. The determination of the qualitative and quantitative content of amino acids of oat fruit was carried out by high performance liquid chromatography (HPLC) on an Agilent Technologies 1200 chromatograph, column 75x4.6 mm Discovery HS C18. Qualitative analysis and quantitative calculation of the concentration of …
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
CHEMISTRY AND CHEMICAL ENGINEERING
Development of technology for the storage and processing of fruits and vegetables and an increase in the degree of consumption of pro-cessed products among the population is an urgent problem of the present time.Developed recipes for semi-finished sauce-pastes, consisting of fruits, vegetables and their mixtures, the technology of their production. These recipes rationally used sesame of Yerusalem artichoke - secondary raw materials of the canning industry, the powder of the peel of Walnuts, sunflower seeds. Used existing methods for the determination of physical-chemical parameters and nutritional value of semi-finished sauce-paste. A recipe and production technology for a semi-finished product, persim-mon …
Extraction Of The Cotton Cake By The Influence Of Pulse Electric Field, Kayimov Fazliddin, Mazhidov Qahramon
Extraction Of The Cotton Cake By The Influence Of Pulse Electric Field, Kayimov Fazliddin, Mazhidov Qahramon
CHEMISTRY AND CHEMICAL ENGINEERING
The technology of extraction of cotton cake by the influence of a pulsed electric field on the extracted mass is researched. The dependence of the specific conductivity on the inverse temperature using the influence of a pulsed electric field has been estab-lished. The technological process of extraction of vegetable oil is accelerated and an increase in oil yield is ensured.
Study Of Amino-Acid Composition Of Seed Of Oats Fruit (Avena Sativa L.), Nurullaeva Dilobar, Farmanova Nodira
Study Of Amino-Acid Composition Of Seed Of Oats Fruit (Avena Sativa L.), Nurullaeva Dilobar, Farmanova Nodira
CHEMISTRY AND CHEMICAL ENGINEERING
For the first time, the amino acid composition of the seed oat fruit harvested in the Republic of Uzbekistan was stud-ied. Chromatographic detection of amino acids was performed by the method of ascending one-dimensional paper chroma-tography; violet, red-violet and yellow staining was observed, indicating the presence of free amino acids in the raw materi-al under study. The determination of the qualitative and quantitative content of amino acids of oat fruit was carried out by high performance liquid chromatography (HPLC) on an Agilent Technologies 1200 chromatograph, column 75x4.6 mm Discovery HS C18. Qualitative analysis and quantitative calculation of the concentration of …
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
CHEMISTRY AND CHEMICAL ENGINEERING
Development of technology for the storage and processing of fruits and vegetables and an increase in the degree of consumption of pro-cessed products among the population is an urgent problem of the present time.Developed recipes for semi-finished sauce-pastes, consisting of fruits, vegetables and their mixtures, the technology of their production. These recipes rationally used sesame of Yerusalem artichoke - secondary raw materials of the canning industry, the powder of the peel of Walnuts, sunflower seeds. Used existing methods for the determination of physical-chemical parameters and nutritional value of semi-finished sauce-paste. A recipe and production technology for a semi-finished product, persim-mon …
Extraction Of The Cotton Cake By The Influence Of Pulse Electric Field, Kayimov Fazliddin, Mazhidov Qahramon
Extraction Of The Cotton Cake By The Influence Of Pulse Electric Field, Kayimov Fazliddin, Mazhidov Qahramon
CHEMISTRY AND CHEMICAL ENGINEERING
The technology of extraction of cotton cake by the influence of a pulsed electric field on the extracted mass is researched. The dependence of the specific conductivity on the inverse temperature using the influence of a pulsed electric field has been estab-lished. The technological process of extraction of vegetable oil is accelerated and an increase in oil yield is ensured.
Determination Of Amino Acids Buffer Of Soluble Proteins Of The Aral Sea Artemia Cyst, Khajibayev Quvvat, Berdimbetova Gulsara, Qarlibayeva Bakhtigul, Oshchepkova Yuliya
Determination Of Amino Acids Buffer Of Soluble Proteins Of The Aral Sea Artemia Cyst, Khajibayev Quvvat, Berdimbetova Gulsara, Qarlibayeva Bakhtigul, Oshchepkova Yuliya
CHEMISTRY AND CHEMICAL ENGINEERING
For the first time, the amino acid composition of the buffer of soluble proteins of the Artemia cyst of the Aral Sea was determined. The determination of the qualitative and quantitative amino acid content of the buffer of soluble proteins of Artemia cysts was carried out by high performance liquid chromatography. Qualitative analysis and quantitative calculation of the concentration of the studied free amino acids were carried out by comparing the retention time and peak areas of standard amino acids, and the studied phenylthiocarbamide derivatives of amino acids. As a result of studies in the buffer of soluble proteins of …