Tuesday, May 25, 2010
Influence of humic acid on sorption of Co(II), Sr(II), and Se(IV) on goethite
Labels: JournalHow DOC Composition May Explain the Poor Correlation Between Specific Trihalomethane Formation Potential and Specific UV Absorbance
Fluorescence properties of organic ligands for copper(II) in Lake Biwa and its rivers
Hydrolyzing metal salts as coagulants
Kesetimbangan Adsorpsi Optional Campuran Biner Cd(II) dan Cr(III) dengan Zeolit Alam Terimpregnasi 2-merkaptobenzotiazol
Palladium-Catalyzed Alkylation of Unactivated Olefins
Perry’s Chemical Engineer’s Handbook: Adsorption and Ion Exchange
Monday, May 24, 2010
ELEMENTARY LINEAR ALGEBRA
Labels: Free BookProgram Dinamik
METODE OPTIMASI SELEKSI FITUR DENGAN ALGORITMA FAST BRANCH AND BOUND
Penggunaan Metode Branch And Bound With Search Tree Untuk Menyelesaikan Persoalan Pedagang Keliling Pada Graf Lengkap Sebagai Pengganti Metode Exhaustive Enumeration
APLIKASI ALGORITMA BRANCH AND BOUND UNTUK MENYELESAIKAN INTEGER PROGRAMMING
TEKNIK RISET OPERASI: Pengembangan Teknologi Komputer & Informasi sebagai Langkah Rehabilitasi Tuna Netra di Indonesia
TINGKAT MOTILITAS SPERMATOZOA DAN PEMBUAHAN SEL TELUR TIRAM MUTIARA (Pinctada maxima) DENGAN PEMBERIAN LARUTAN AMONIA
Rancangan percobaan yang digunakan dalam penelitian aini adalah rancangan acak lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan, perlakuan yang diberikan adalah pemberian konsentrasi larutan ammonia yang berbeda. Konsentrasi yang digunakan adalah 0 % ,0,05%, 0,1 %, 0,15 % dan 0,2 % dari volume sampel. Hasil penelitian menunjukan bahwa semua perlakuan yang dicobakan memberikan perbedaan pengaruh yang sangat nyata terhadap motilitas spermatozoa dan pembuahan sel telur tiram mutiara.
Sunday, May 16, 2010
Efek Sitotoksik Suatu Protein Seperti Ribosome Inactivating Proteins yang Bersifat Asam dari Daun Mirabilis Jalapa L. Pada Sel Kanker
Labels: JournalAbstract
Read More... »»
Beberapa Oligomer Stilbenoid dari Tumbuhan Shorea multiflora Burck
Saturday, May 15, 2010
ESTERIFIKASI PATCHOULI ALKOHOL HASIL ISOLASI DARI MINYAK DAUN NILAM (PATCHOULI OIL)
Labels: JournalNilam (Pooostemon cablin BENTH ) merupakan salah satu jenis tanaman yang dapat menghasilkan, minyak atsiri dan sudah lama dikenal oleh masyarakat Indonesia yaitu sebagai pengharum pakaian. Di setiap daerah, nilai mempunyai nama berbeda-beda, di Purwokerto disebut dengan "dilem wangi", di Tapanuli Selatan disebut "singgolom", sedangkan untuk nilam yang berbunga di Jawa sering disebut "dilem kembang" dan di Aceh dikenal dengan nama "nilam bukit" (Poqostemon hevneanus BENTH). Nilam selain dapat dijual dalam bentuk daun kering juga dapat berupa minyak.
Sunday, May 9, 2010
Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers
Labels: JournalThree factors were comparatively evaluated during the atmospheric steaming of yam tubers and down-stream processing of the resultant flours. White yam (Dioscorea rotundata Poir), water yam (D. alata L.) and yellow yam (D. cayenensis Lam) tubers were used for this investigation. The effects of yam tuber variety (white, water and yellow), tuber steaming time (30, 60, 90, 120 min) and flour particle size (75, 125, 150, 180, 250, 375, 500 mm) on the physicochemical quality of yam flour were studied. The magnitude and extent of the factorial influence were measured/conducted using the effects on water absorption capacity, swelling index, iodine affinity of starch, solubility and gelatinization temperature. All three variables were observed to cause significant differences (P40.05)in all the test parameters of flour. Based on the results, it is recommended that (from an economic standpoint) tubers of water/yellow yam be steamed at a minimal time of 60 min and pulverized into flours of particle sizes of not less than 75 mm and not more than 375 mm. This combination will give rise to a steamed yam flour sample which exhibits optimum physicochemical characteristics.
Keywords: Comparative evaluation; Yam tuber variety; Steaming time; Particle size; Yam flour; Physico-chemical quality
Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour
Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 1C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (Po0:05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (445 min) and drying temperature (460 1C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu.
Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts
Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour
A flour fractionation-reconstitution procedure was used to study the substitution of a commercial soft wheat flour with gluten, water extractables, prime starch and starch tailing fractions isolated from patent and clear flour streams on dough rheology and semi-sweet biscuit characteristics. Substitution of soft wheat flour with increasing levels of the native patent and clear flour streams raised the dough consistency, hardness and elastic properties as well as the biscuit textural attributes (density, hardness).The dough stickiness of the base flour was also reduced and the biscuits were free of cracks. Gluten isolated from the patent flour had a greater impact on dough consistency, hardness and elastic properties than gluten obtained from the clear flour, likely due to the superior protein quality of the former. Additionally, with increasing gluten levels in the fortified flour there were moderate increases in biscuit density, hardness, and lower crunchiness. The addition of starch tailings produced the largest impact on consistency and hardness of the dough. This fraction also exerted a pronounced effect on biscuit density and hardness, while it lowered crunchiness, presumably due to its higher pentosan content. Overall, the dough rheological properties and biscuit characteristics were controlled by the amountnature of the fractions added; i.e., besides gluten (amount and quality), other constituents such as pentosans and the overall composition of the flour blends can largely affect the quality of the semisweet biscuits.
Keywords: Soft wheat flour, Milling streams, Flour fortification, Dough rheology, Semi-sweet biscuit, Mechanical properties
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread
One of the greatest technological challenges in the production of gluten-free bread (GFB) is to find a lowcost ingredient capable of retaining gas during fermentation and the baking process. The use of gelatinized starch appears to show promise for this purpose. In this study, GFB was made using raw rice flour (100 g) with the addition of 10 g acidic extruded rice flour (AERF). The AERF was produced in a singlescrew extruder, varying the extrusion temperature and lactic acid concentration. Response surface methodology (RSM) and the principle components analysis (PCA) were used to analyze the results. The results of RSM showed no significant difference, but the mean volume obtained with the AERF (1.95 mL/g) was still low when compared with that of wheat bread (6 mL/g). The crust and crumb colors and the texture (hardness ¼ 173 g; chewiness ¼ 90.5 and fracturability ¼ 178) presented results similar to those of wheat bread and better than other GFB found in the literature. When analyzed by PCA the AERF obtained at 150 oC–0.5 mol /L lactic acid, showed the best results for the GFB obtained. IR spectroscopy showed that no bands were found for esters (1740/cm) in the AERFs, which could indicate that no new bonds were formed between the rice flour and the lactic acid.
Keywords: Gluten-free, bread, Thermoplastic extrusion, Acid modification, Rice flour
Read More... »»
Saturday, May 8, 2010
A New α-Pyrone Derivative, 6-[(E)-Hept-1-enyl]-α-pyrone, with Tyrosinase Inhibitory Activity from a Marine Isolate of the Fungus Botrytis
Labels: JournalMicroorganisms such as bacteria, fungi, and blue-green algae have proven to be a rich source of new biologically active secondary metabolites.1 Marine microorganisms, particularly marine fungi, have recently drawn much attention as an important source of biologically active secondary metabolites. 2 Among marine fungi, those living in association with marine algae are promising sources of novel natural products due to their unique ecological niche. The association between algae and fungi appears to be highly developed since nearly one-third of all higher marine fungi described are namely algicolous or algae-associated organisms.3 Recently, marine-derived fungi have yielded unique biologically active metabolites, such as myrothenones,4 gliotoxin derivatives,5 and asperflavin ribofuranoside,6 suggesting that these organisms would be valuable producers of potential therapeutic agents.
Oxaloacetate Hydrolase, the C–C Bond Lyase of Oxalate Secreting Fungi
Oxalate secretion by fungi is known to be associated with fungal pathogenesis. In addition, oxalate toxicity is a concern for the commercial application of fungi in the food and drug industries. Although oxalate is generated through several different biochemical pathways, oxaloacetate acetylhydrolase (OAH)- catalyzed hydrolytic cleavage of oxaloacetate appears to be an especially important route. Below, we report the cloning of theBotrytis cinerea oahA gene and the demonstration that the disruption of this gene results in the loss of oxalate formation. In addition, through complementation we have shown that the intact B. cinerea oahA gene restores oxalate production in an Aspergillus niger mutant strain, lacking a functional oahA gene. These observations clearly indicate that oxalate production in A. niger and B. cinerea is solely dependent on the hydrolytic cleavage of oxaloacetate catalyzed by OAH. In addition, the B. cinera oahA gene was overexpressed in Escherichia coli and the purified OAH was used to define catalytic efficiency, substrate specificity, and metal ion activation. These results are reported along with the discovery of the mechanism-based, tight binding OAH inhibitor 3,3-difluorooxaloacetate (Ki 68 nM). Finally, we propose that cellular uptake of this inhibitor could reduce oxalate production.
Boty, a Long-Terminal-Repeat Retroelement in the Phytopathogenic Fungus Botrytis Cinerea
Friday, May 7, 2010
Pengembangan Sensor Kimia Berbasis Reagen Kering Menggunakan TAN [1-(2-Thiazolilazo)-2-Naftol]Untuk Penentuan Ion Kobalt(II) Dalam Sampel Air
Labels: JournalTelah dikembangkan metode analisis dengan menggunakan reagen kering TAN untuk penentuan ion kobalt (II) dalam sampel air. dalam penelitian ini juga dilakukan analisis ion kobalt (II) dengan menggunakan reagen cair TAN sebagai pembanding dengan metode reagen kering TAN. Hasil penelitian dengan metode reagen cair TAN terjadi pada panjang gelombang maksimum 490 nm dan pH optimum 6. Nilai Batas deteksi yang diperoleh dalam analisis ion kobalt (II) dengan reagen cair TAN ini adalah sebesar 1,955 x 10-6 M (0,115 ppm) dan nilai sensitivitasnya sebesar 1,023 x 10-5 M (0,603 ppm). Analisis ion kobalt (II) dengan reagen cair TAN ini mempunyai logaritmik linear range antara 3,39 x 10-6M (0,2 ppm) dan 3,40 x 10-5M (2 ppm) serta nilai reprodusibilitas yang cukup baik yaitu 1,024 %. Ion-ion logam berat lain yang cukup memberikan pengaruh terhadap analisis ion kobalt (II) dengan reagen cair TAN berturutturut antara lain: nikel (II) > kadmium (II) > timbal (II) > seng (II) >merkuri (II). Sebaliknya Analisis ion kobalt (II) dengan menggunakan reagen kering TAN terjadi pada panjang gelombang maksimum 652 nm dan pH optimum 7 serta nilai batas deteksi sebesar 1,779 x 10-5M (1,04 ppm). Nilai sensitivitas yang diperoleh dalam penelitian ini adalah 7,13 x 10-7M (0,042 ppm) dengan nilai reprodusibilitas sebesar 44,93%. Nilai logaritmik linear range yang diperoleh dengan metode reagen kering TAN ini antara 1,018 x 10--5M (0,6 ppm) dan 3,40 x 10-5M (2 ppm). Ion-ion logam berat lainnya yang cukup memberikan pengaruh antara lain nikel (II) > tembaga (II) > seng (II) > timbal(II). Analisis ion kobalt (II) dengan menggunakan reagen kering TAN ini mempunyai tingkat sensitivitas yang lebih baik bila dibandingkan dengan metode reagen cair TAN.
Effects of pH and plant source on lignocellulose biodegradation rates in two wetland ecosystems, the Okefenokee Swamp and a Georgia salt marsh
ANALISA SENYAWA GOLONGAN FLAVONOID HERBA TEMPUYUNG (Sonchus arvensis L.)
Kata Kunci : Tempuyung (Sonchus arvensis), Flavonoid, Kromatografi kertas, pereaksi geser.
Thursday, May 6, 2010
Penentuan Kadar Kesadahan Air dengan Metode Titrasi EDTA
Labels: Articles, MakalahAir adalah pelarut yang baik, sehingga dapat melarutkan zat-zat dari batu-batuan yang berkontak dengannya. Bahan-bahan mineral yang dapat terkandung dalam air karena kontaknya dengan batu-batuan tersebut antara lain: CaCO3, MgCO3, CaSO4, MgSO4, NaCl, Na2SO4, SiO2 dan sebagainya. Dimana air yang banyak mengandung ion-ion kalsium dan magnesium dikenal sebagai air sadah. Air sadah adalah air yang di dalamnya terlarut garam-garam kalsium dan magnesium air sadah tidak baik untuk mencuci karena ion-ion Ca2+ dan Mg2+ akan berikatan dengan sisa asam karbohidrat pada sabun dan membentuk endapan sehingga sabun tidak berbuih. Senyawa-senyawa kalsium dan magnesium ini relatif sukar larut dalam air, sehingga senyawa-senyawa ini cenderung untuk memisah dari larutan dalam bentuk endapan atau precipitation yang kemudian melekat pada logam (wadah) dan menjadi keras sehingga mengakibatkan timbulnya kerak (Bintoro, 2008).
Wednesday, May 5, 2010
Metode Statistik dan Aplikasinya dengan MINITAB dan Excel
Labels: Free BookPengarang : Dadan Kusnandar, PhD
Penerbit : Madyan Press, Yogyakarta
Read More... »»