Organomineral nanocomposite material has been obtained by sol-gel method through in situ formation of inorganic network in the presence of organic polymer. The most common silica precursor tetraethoxysilane (TEOS) and polysaccharide chitosan solution were used for the sol-gel transformations. The obtained chitosan-silica nanocomposite has been characterized by the physicochemical methods such as differential scanning calorimetry-thermogravimetry-mass spectrometry, Fourier transform infrared spectroscopy-thermogravimetry, elemental analysis, nitrogen adsorption/desorption isotherms, scanning electron microscopy, Fourier transform infrared spectroscopy to determine possible interactions between silica and chitosan macromolecules. Thermal destruction and products from gaseous phase in atmosphere of air and nitrogen were studied. It was found that introducing chitosan in silica network drastically change behavior of polymer during heat treatment in inert atmosphere. Adsorption of microquantities of Zn(II), Cu(II), Fe(III), Cd(II) and Pb(II) cations from the aqueous solutions by the obtained composite has been studied in comparison with the chitosan beads, previously cross-linked with glutaraldehyde. The adsorption capacity and kinetic sorption characteristics of the composite material were estimated. The obtained data were analyzed using the Langmuir and Freundlich isotherms, and the characteristic parameters for each isotherm were determined.
Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvinylpolypyrrolidone (PVPP) on the elimination of “pinking” was determined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sorbents and flocculants, is an effective way to eliminate the “pinking” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and flocculants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of technical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” susceptibility of wine.
This study proposes an approach to evaluate the measurement uncertainty for the determination of ionic calcium by the ISE method based on JCGM 100 guide to the expression of uncertainty in measurement.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.