All samples had B type crystallinity. Their swelling power and solubility increased, but the water binding capacity decreased with organic acid addition. The added organic acids rapidly decreased the pasting viscosity of RS3, but patterns were different by organic acid type (succinic acid) and starch water ratio.”
“Long grains of Hordeum vulgare and Sorghum bicolor were individually fermented with Monascus purpureus MTCC 369 under solid state fermentation. The aqueous extract of Monascus which fermented H. vulgare and S. bicolor was found to contain five different new metabolites. Silica gel column chromatography of the aqueous extract with a linear
gradient of ethyl acetate, acetonitrile and carbon mTOR inhibitor tetrachloride (v/v) yielded five
new metabolites named benzopranyl capriate (9H-1-isoprenyl-benzopyran-5-isopropanoic acid-6-ol-6-n-decanoate), shorghumoic acid (n-octadec-8,11-dien-7-ol-1-oic acid) and sorghumflavin A (2-n-butyloxo-6–hydroxy-7–isoprenyl ankaflavin) from Monascus-fermented S. bicolor, while hordeumflavin B (2-n-undecanyloxo-7–isoprenyl ankaflavin) and vulgaredilone (2-dodecanyl-7- isopranyl monoscodilone) from Monascus-fermented H. vulgare.”
“Magnetite nanometric powder was synthesized from metal salts using a coprecipitation technique. The powders were used to produce magnetic fluid via a peptization method, GSK690693 in vivo with hydrocarbon Isopar M as liquid carrier and oleic acid as surfactant. The complex magnetic susceptibility chi = chi’ + i chi ” was measured as a function of temperature T in steps of 2.5 K from 3 to 298 K for frequencies ranging AR-13324 order from f = 10 to 10 000 Hz. The magnetic fluid real and imaginary components of the ac susceptibility show a prominent
maximum at temperatures that increase with the measuring frequency, which is attributed to a spin-glass-like behavior. The peak temperature T(p1) of chi ” depends on f following the Vogel-Fulcher law f = f(0) exp [E/k(B)(T(p1)- T(0))], where f(0) and E are positive constants and T(0) is a parameter related to particle interactions. There is another kind of peak temperature, T(p2), in the loss factor tan delta = chi ”/chi’ which is related to a magnetic aftereffect. The peak temperature T(p2) is far less than T(p1) and shows an Arrhenius-type dependence on f. (c) 2009 American Institute of Physics. [DOI: 10.1063/1.3072783]“
“Wine aroma is one of the most important parameters responsible for its quality, and hence for consumer acceptance. In order to obtain an appropriate technique to study volatile aroma compounds in mulberry wines, headspace-solid phase microextraction (HS-SPME) comb 40 degrees C for 30 min with a 50/30 mu m divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fiber.