Exploring the Unique Structure and Properties of Liquid Water | Chapter 4 | Science and Technology: Recent Updates and Future Prospects Vol. 11

 

Water was and remains the most unusual substance on Earth. Until very recently, the structure and abnormal properties of water have caused heated discussions among both domestic and foreign scientists of different generations. This is primarily due to the complexity of the object of study, the ability of water, even with minor external influences, to easily transition from one metastable state to another. Of course, the state of water at the triple point in the phase diagram is of particular interest. In this regard, the paper considers the features in the pressure-temperature coordinates of some substances in the liquid aggregate state. The authors hypothesized that all substances in the liquid aggregate state should have common features, despite their original individuality. It seems to us that a universal feature that unites all possible aggregate states of water is the ability of the systems under consideration to smoothly transition from a homogeneous to a heterogeneous state, from a single-phase to a two- or more-phase system, characterized by the appearance of a phase interface under certain conditions, that is, the formation of a dispersed system. It is emphasized in the work that until now when analyzing the transitions of water from one aggregate state to another, the time factor of the existence of a phase in equilibrium or metastable states, as well as the time of existence of the dispersed system itself, has not been taken into account. The rapid development of water sciences has led to the discovery of unique properties of water in extreme conditions, for example, the ability of water not to freeze even with ultra-deep cooling, much lower than the freezing point of liquid nitrogen, or the experimentally proven fact that at -68°C water acts as a mixture of two liquids of different densities and others. Further advances in the study of the properties and conditions of water are inevitably associated with the convergence of natural sciences.

 

 

Author(s) Details

 

Ju. S. Sarkisov

Tomsk State University of Architecture and Building, Tomsk, 634003, Russia.

N.P. Gorlenko

Tomsk State University of Architecture and Building, Tomsk, 634003, Russia.

O.A. Zubkova

Tomsk State University of Architecture and Building, Tomsk, 634003, Russia.

D. Ju. Sarkisov

Tomsk State University of Architecture and Building, Tomsk, 634003, Russia.

 

Please see the link:- https://doi.org/10.9734/bpi/strufp/v11/1752

 

Biodiesel Production from Rapeseed Oil | Chapter 3 | Chemistry and Biochemistry: Research Progress Vol. 7

Rapeseed oil technology refers to the process of extracting and refining oil from rapeseed, a plant belonging to the Brassicaceae family. It is cultivated in many parts of the world due to its high content of vegetable oils. Rapeseed oil is valued for its nutritional profile, containing a high amount of unsaturated fatty acids, especially omega-3 and omega-6. These are the main steps in the technology of obtaining rapeseed oil: harvesting and preparation, washing and drying rapeseed, grinding or crushing the seeds, pressing the oil (cold or hot pressing), solvent extraction (optional), refining the oil and packaging and storage. Rapeseed oil technology is a well-established process which allows for the production of a versatile and healthy product, used not only in food but also in various industrial and cosmetic applications.

 

Author(s) Details

Ioana Stanciu
Department of Physical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Elisabeta Blvd, 030018, Bucharest, Romania.      

 

Please see the book here:- https://doi.org/10.9734/bpi/cbrp/v7/5830

 

Comparison of Chemical Composition of Pomegranate (Punica granatum L.) and Grape (Vitis vinifera L.) Seed Oils Obtained by Extraction | Chapter 3 | Current Research in Agricultural and Food Science Vol.1

In this study, it was aimed to assess pomegranate (Punica granatum L.) and grape (Vitis vinifera L.)
seed oil by comparing them physically and chemically. The fat output of the pomegranate (Punica
granatum L.) and grape (Vitis vinifera L.) seeds was determined by the standard method of soxhlet
extraction. Fatty acid composition was determined using refractive index, saponification number,
iodine number, peroxide number and chromatographic method.
Mean of refraction index, saponification number, iodine number and peroxide number for
pomegranate (Punica granatum L.) seed were found to be 1.499; 172.2(mgKOH/g); 134.5(wijs) and
21.1(meqaktif O2/kg), respectively. Mean of refraction index, saponification number, iodine number
and peroxide number for grape (Vitis vinifera L.) seed oil were 1.462; 178.23(mgKOH/g); 117.2(wijs)
and 23.8(meqaktif O2/kg), respectively. Fatty acid composition of oils was determined by gas
chromatography. Gas chromographic analyses of the pomegranate (Punica granatum L.) seed
samples showed that the fatty acids compositions were consisted of 30.12% punicic asit(C18:3),
28.92% linoleic acid(C18:2); 19.01% oleic acid(C18:1); 10.12% palmitic acid (C16:0); 3.92% beheric
acid (C20:0). The grape (Vitis vinifera L.) seed samples showed that the mean of fatty acid
composition were consisted of 66.88% linoleic acid(C18:2); 27.53% oleic acid (C18:1); 3.77% stearic
acid (C18:0); 0.31% linolenic acid (C18:3). Pomegranate (Punica granatum L.) and grape (Vitis
vinifera L.) seed oil are required to be studied for health and nutritional assessment opportunities.
Thus, an important food product for human health will be obtained.

Author (s) Details

H. Demir
Department of Nutrition and Dietetic, Faculty of Health Science, Yeditepe University, 34755, İstanbul, Turkey.

B. B. Demir
Medical School Faculty, Yeditepe University, 34755, İstanbul, Turkey.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221

Effect of Conservation Methods on the Mineral Contents and the Nutritional Quality of the Oil of Some Maize Varieties (Zea mays L.) Produced in Côte d’Ivoire | Chapter 10 | Current Research Trends in Biological Science Vol. 3

Objective: The aim of this study was to evaluate the effect of conservation methods on the mineral
content of some maize varieties during post-harvest storage. To meet the needs for the human and
animal consumption, it is necessary to determine the mineral contents of raw materials.
Methodology: Eight maize varieties, including two local varieties used as controls (“Violet de Katiola”
and AC176) and six improved varieties (Obatanpa, MDJ, EV8728, GMRP18, Acr97TZLcomp-1w and
Acr97TZLcomp-1wsynth), produced by the Centre National de Recherché Agronomique (CNRA),
were stored according to three preservation methods (granary, attic and jute bag) during 120 days.
Sampling was performed every 30 days, followed by chemical analyses.
Results: The ash contents of local varieties were better preserved in the granary than in the attic or
the jute bag because no significant variation was observed at the end of the preservation time. In
improved varieties, all the ash contents varied. Concerning constitutive minerals, magnesium and
calcium contents were preserved in all varieties respectively during 30 and 120 days of storage in the
granary, the attic and the jute bag. On the other hand, some variations were observed for potassium
and phosphorus contents. For example, “Violet de Katiola” potassium content was best preserved in
the jute bag during 120 days; AC176 and EV8728 potassium contents were best preserved in the attic
respectively during 90 days and 60 days. The three preservation modes were suitable to maintain
ACr97 comp1wsynth potassium content between 60 and 120 days; but in this variety, phosphorus
was best preserved in the attic during 90 days. In level of nutritional quality of oil of the maize
varieties, the tenor of palmitic and linoleic acids of local varieties remained stable for 2 months in the
bag and 4 months in the attic, respectively, whereas the levels of oleic and linolenic acids remained
stable for 4 months in the canary. For improved varieties, palmitic and linoleic acid levels remained
stable for 2 months and 4 months respectively in the bag and oleic acid levels for 4 months in the attic
and canary. For For improved varieties, palmitic and linoleic acid levels remained stable for 2 months
and 4 months respectively in the bag and oleic acid levels for 4 months in the attic and canary.
Ultimately, the impact of duration and the method of conservation on the parameters of the corn grain
oils studied depends on the variety.
Conclusion: The three modes of maize grain storage were suitable to preserve magnesium and
calcium contents of local and improved varieties and Acr97TZLcomp1-wsynth potassium content.
Also, the impact of duration and the method of conservation on the parameters of the corn grain oils
studied depends on the variety

Author(s) Details

Dr. Deffan Kahndo Prudence
Department of Food Science and Technology, University of Nangui-Abrogoua, 02 P.O.Box 801 Abidjan 02, Côte d’Ivoire.

Dr. Nemlin Gnopo Jean
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Dr. Akanvou Louise
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Dr. Deffan Zranseu Ange Benedicte
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Pr. Prof. Kouamé Patrice
Department of Food Science and Technology, University of Nangui-Abrogoua, 02 P.O.Box 801 Abidjan 02, Côte d’Ivoire.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/216

The Details of Maize Seed Quality in Response to Different Management Practices and Sites | Chapter 2 | Advances and Trends in Agricultural Sciences Vol. 4

Maize seed quality during storage can decline to a level that may make the seed unacceptable for planting purpose. A factorial experiment randomized in complete block design with three replications was conducted during 2011/12 and 2012/13 planting seasons. The experiment comprised of three cropping systems (cowpea-maize rotation, monocropping maize and intercropped maize), three sites (Potchefstroom, Taung and Rustenburg) and two rates of nitrogen fertilizers applied in kg ha-1 at each site (0 and 95 at Potchefstroom, 0 and 92 at Rustenburg, 0 and 113.5 at Taung). The experiment was conducted to investigate the effect of cropping system, site and nitrogen fertilization on maize seed quality. Maize seeds harvested from Potchefstroom and Rustenburg had significantly (P < 0.05) higher oil content of 4.4% than maize seeds harvested from Taung. Maize plots applied with nitrogen fertilizer had significantly (P < 0.05) higher seeds protein content of 8.7% than maize plots without nitrogen fertilizer application. Maize seeds harvested from Potchefstroom had significantly (P < 0.05) higher starch content of 71.8% than maize seeds harvested from Rustenburg and Taung. Cowpea- maize rotation and intercropped maize had significantly (P < 0.05) higher seed phosphorus content of 0.50 and 0.52%, respectively than monocropped maize. In this study, site as factor played a vital role on quality of maize seeds. Maize seed quality was improved significantly by the interaction effect of site x season. There was correlation between soil N-NO3 and maize seed starch and protein content. 

Author(s) Details

E. T. Sebetha
Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mafikeng Campus, Private Bag X2046, Mmabatho 2735, South Africa.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/168