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Full-Text Articles in Physical Sciences and Mathematics
Iota-Carrageenan Hydrolysis By Pseudoalteromonas Carrageenovora Ifo12985, Bernadette M. Henares, Erwin P. Enriquez, Fabian M. Dayrit, Nina Rosario L. Rojas
Iota-Carrageenan Hydrolysis By Pseudoalteromonas Carrageenovora Ifo12985, Bernadette M. Henares, Erwin P. Enriquez, Fabian M. Dayrit, Nina Rosario L. Rojas
Chemistry Faculty Publications
We report iota-carrageenan hydrolysis by Pseudoalteromonas carrageenovora IFO 12985. Kappa-carrageenase and lambda-carrageenase were previously isolated from this organism, but iota-carrageenase activity had not been reported in the literature. P. carrageenovora was grown in iota-carrageenan-based liquid medium. Using the zone of depression assay, transfer of aliquots of the culture to solid medium with 2% iota- and kappa-carrageenan showed extensive hydrolysis of iota-carrageenan. Analysis of the hydrolysates by C-13 Nuclear Magnetic Resonance spectroscopy confirmed degradation of the iota-carrageenan. Hydrolytic activity of P. carrageenovora grown in iota-carrageenan was compared with that of the same organism grown in kappa-carrageenan. Cell-free supernatants from each yielded …
Extraction Experiments Using Commerciallv Available Spices, Armando M. Guidote Jr, Maricar O. Ribo-Ramos, Dante Gilbert L. De Leon
Extraction Experiments Using Commerciallv Available Spices, Armando M. Guidote Jr, Maricar O. Ribo-Ramos, Dante Gilbert L. De Leon
Chemistry Faculty Publications
Safe and cost-effective experiments were designed for high school students to enhance their laboratory skills and knowledge on polarity and separation of mixtures. Annatto, Spanish paprika and turmeric were extracted yielding red-orange, light red-orange and yellow color, respectively. These were combined with a blue aqueous solution made from food color resulting to green mixtures. These were all extracted with kerosene or oil/kerosene. The non-polar solutes for each mixture combined with the kerosene or oil/kerosene layer, making the polar phase blue again. Students gained a better understanding of the concepts as shown in their laboratory report and test results.
Controlled Release Ot Methvl Salicvlate In Chitosanpoli[N-Isopropvlacrvlamide] Semi-Interpenetrating Networks, Ma. Assunta C. Cuyegkeng, Terence G. Henares
Controlled Release Ot Methvl Salicvlate In Chitosanpoli[N-Isopropvlacrvlamide] Semi-Interpenetrating Networks, Ma. Assunta C. Cuyegkeng, Terence G. Henares
Chemistry Faculty Publications
A semi-interpenetrating network (semi-IPN) was produced by polymerizing Nisopropylacrylamide (NIP AAm) in the presence of chitosan and cross-linking agent, ethylene glycol dimethacrylate (EGDMA). The resulting material did not swell as much as poly(N-isopropylacrylamide) (piPAAm), but still showed temperature- and pHresponsiveness. Swelling and differential scanning calorimetry (DSC) experiments showed that the lower critical solution temperature (LCST) of the material was at 31 °C. The semiIPN was swollen below 30 °C but started to collapse at this temperature. This is in the same range as the LCST of carrageenan-piPAAm semi-IPN. The chitosan-piPAAm semi-IPN was in a collapsed state and reached maximum swelling …