Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Adrenaline (1)
- Amino acid (1)
- Balance shift method (1)
- Belkozin bags (1)
- Bubbling extractor (1)
-
- Chromatograph (1)
- Coefficient (1)
- Complexation (1)
- Cotton cake (1)
- Cucurbiti (1)
- Extractable solvent (1)
- Extraction (1)
- Fluid velocity (1)
- Fruits (1)
- Frying (1)
- Gas content (1)
- Gas outlets (1)
- Gas pillows (1)
- Gluten (1)
- High performance liquid chromatography (1)
- Hydrate-solvate mechanism (1)
- Irreplaceable (1)
- Mixing (1)
- Ninhydrin reaction (1)
- Oat (1)
- Oil yield (1)
- Pasta (1)
- Selectivity (1)
- Semi-finished sauce (1)
- Specific electrical conductivity (1)
Articles 1 - 5 of 5
Full-Text Articles in Other Chemical Engineering
Extraction-Photometric Determination Of Bismuth (Iii) With 1-(2-Pyridylaze)-2-Naphthol, Turabdjanov Sadritdin, Otakuzieva Vazira, Giyasov Anvar, Rakhmatullaeva Nargiza
Extraction-Photometric Determination Of Bismuth (Iii) With 1-(2-Pyridylaze)-2-Naphthol, Turabdjanov Sadritdin, Otakuzieva Vazira, Giyasov Anvar, Rakhmatullaeva Nargiza
CHEMISTRY AND CHEMICAL ENGINEERING
The conditions of selective extraction of the bismuth (III) by inert organic solvents in the presence of DMFA are established. The conditions for complex formation of the bismuth (III) with the PAN directly in the organic phase are found. It is possible to increase the sensitivity of the methodology using more sensitive azoreagents that have not found the application in practice due to their low selectivity. The effect of extraneous ions on the results of the definition of the bismuth (III) with the PAN azoreagent is investigated. In the presence of large amounts of extraneous ions the determination of bismuth …
Analysis Of Experimental Research In Determining Bubbling Extractor Mixing Zones’ Sizes, Karimov Ikromali
Analysis Of Experimental Research In Determining Bubbling Extractor Mixing Zones’ Sizes, Karimov Ikromali
CHEMISTRY AND CHEMICAL ENGINEERING
In the inner mixing zone of the tested suspended extractor, the fluid and gas flows in the stream and the external mixing zone moves in a contradictory flow. In order for these mixing zones to operate equally in hydrodynamic mode, their gas values should be equal. This is achieved by the correct selection of the dimensions of the mixing zones of the liquid and gas. The article summarizes the results of the study of the measurement of the mixing zones of the apparatus.
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.