TTA solvation kinetics in the ionic liquid BumimTf2N

Billard, Isabelle; Mekki, Soufiane; Ouadi, Ali; Gaillard, C.; Trubert, D.; Moutiers, Gilles

doi:10.1016/j.crci.2007.04.007

Cited by 13 publications

(12 citation statements)

References 21 publications

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“…The determination of total titratable acid (TTA) thus is more relevant in the evaluation of fermentation capacity of microbes (Geidam, Ambali, & Onyelili, 2007). Organic acids produced in yogurt (lactic acid, citric acid, formic acid, acetic acid and butyric acid (Ostlie, Treimo, & Narvhus, 2003)) were reported to be linearly related with the accumulation of TTA (Billard, Mekki, Ouadi, & Gaillard, 2007). Variations in titratable acidity that occur in yogurts in the present study can thus be associated to differential microbial population during fermentation (Eissa, Mohamed Ahmed, Yagoub, & Babiker, 2010).…”

Section: Effects Of Herbs On Yogurt Fermentationmentioning

confidence: 79%

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Amirdivani

Baba

2011

LWT - Food Science and Technology

175

113

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a b s t r a c tThe present study investigated the effects of peppermint (Mentha piperita), dill (Anethum graveolens) and basil (Ocimum basilicum) on yogurt formation, proteolysis and inhibition of angiotensin-1 converting enzyme (ACE). Herbal-yogurts had faster rates of pH reduction than plain-yogurt. All herbal-yogurts had higher (p < 0.05) antioxidant activities than plain-yogurt, both at the end of fermentation and throughout the storage period. The o-phthalaldehyde (OPA) peptides in herbal-yogurts increased by 28 e36% after 7 days of storage. All herbal-yogurts showed higher anti-ACE activity than plain-yogurt at corresponding storage periods. M. piperita yogurt had highest inhibitory effect on ACE activity throughout the storage period. Peppermint, dill and basil may be used to modify microbial fermentation of milk with the intention of producing dairy products with higher antioxidant and enhanced anti-ACE activities.

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Section: Effects Of Herbs On Yogurt Fermentationmentioning

confidence: 79%

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Amirdivani

Baba

2011

LWT - Food Science and Technology

175

113

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“…So far slow kinetics measured in ionic liquid solution were explained by the effect of the solvent viscosity and its relative organization due to its ionic nature. 48,49 The interesting feature in our experiments is that we do not observe such slow kinetics in the case of europium. With this, the low complexation kinetics can be definitely assigned to different chemical properties of lanthanides and actinides in ionic liquid solution.…”

mentioning

confidence: 83%

Time-Resolved Laser Fluorescence Spectroscopy and Extended X-Ray Absorption Spectroscopy Investigations of the N₃⁻ Complexation of Eu(III), Cm(III), and Am(III) in an Ionic Liquid: Differences and Similarities

Stumpf¹,

Billard²,

Gaillard³

et al. 2008

Inorg. Chem.

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The complexation of the lanthanide Eu(III) and the actinides Cm(III) and Am(III) by N3- was investigated by application of time-resolved laser fluorescence spectroscopy (TRLFS) and X-ray absorption spectroscopy (XAFS) in the ionic liquid solution of C4mimTf2N (1-butyl-3-methylimidazolium-bis(trifluoromethylsulfonyl)imide). TRLFS measurements show that the interaction of azide with Eu(CF3SO3)3 and Eu(ClO4)3 results in both dynamic luminescence quenching by collisional encounters of N3- with Eu(III) and static luminescence quenching by inner-sphere complexation of Eu(III) by N3-. Hereby, the complexation of Eu-triflate by azide starts at a lower N3- concentration as compared to the perchlorate salt. The authors ascribe this phenomenon to a stronger bonding of ClO4- toward the metal ion than triflate, as well as to a stronger electrostatic repulsion of N3- by the perchlorate ligand. In both actinide samples (Cm(ClO4)3, Am(ClO4)3), the complexation with azide exhibits a clear kinetic hindrance. Nevertheless, mixed actinide-perchlorate-azide complexes are formed after several days in C4mimTf2N. The different reaction kinetics for the Ln- and An-complexation by azide may provide the opportunity for an effective separation of lanthanides from actinides in the nuclear fuel cycle by the use of N-based extractants in ionic liquid solution.

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“…1(a) & (b)) prevalent in case of beta-diketones [28]. Billard, et al [29], have reported very slow conversion from the 'keto' form to the 'enol' form of HTTA in ionic liquid medium and suggested a role of the water content in the ionic liquid. Our results on the extraction of UO 2 2+ using HTTA solutions in ionic liquids are summarized in Fig.…”

Section: Time Of Equilibrationmentioning

confidence: 98%

Extraction of Uranyl Ion Using 2-Thenoyltrifluoro Acetone (HTTA) in Room Temperature Ionic Liquids

Raut

Mohapatra

2015

Separation Science and Technology

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The extraction of UO 2 2+ ion was studied using six different solvent systems containing 2-thenoyltrifluoroacetone (HTTA) in room temperature ionic liquids such as [C n mim][X] (where, n = 4, 6 or 8 and X -= PF 6 -or NTf 2 -) from low to moderate pH solutions for the first time. The extraction kinetics studies indicated rather slow attainment of equilibrium which in some cases improved if the solutions were pre-equilibrated with the aqueous phase prior to the actual experiments. The D U values were found to increase with increasing pH and leading to a plateau like profile at higher pH values. The D values were quite high as compared to that obtained with molecular diluents. The nature of the extracted species was ascertained by slope analysis method which suggested species of the type: (UO 2 TTA) + IL , (UO 2 2+ )(TTA -) 2,IL and (UO 2 2+ )(TTA -) 2 (HTTA) in different ionic liquid based solvents. Temperature variation studies on UO 2 2+ ion extraction were also carried out and the thermodynamic parameters were calculated which indicated high endothermic reactions with large positive entropy values.

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TTA solvation kinetics in the ionic liquid BumimTf2N

Cited by 13 publications

References 21 publications

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Time-Resolved Laser Fluorescence Spectroscopy and Extended X-Ray Absorption Spectroscopy Investigations of the N₃⁻ Complexation of Eu(III), Cm(III), and Am(III) in an Ionic Liquid: Differences and Similarities

Extraction of Uranyl Ion Using 2-Thenoyltrifluoro Acetone (HTTA) in Room Temperature Ionic Liquids

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TTA solvation kinetics in the ionic liquid BumimTf2N

Cited by 13 publications

References 21 publications

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Time-Resolved Laser Fluorescence Spectroscopy and Extended X-Ray Absorption Spectroscopy Investigations of the N3− Complexation of Eu(III), Cm(III), and Am(III) in an Ionic Liquid: Differences and Similarities

Extraction of Uranyl Ion Using 2-Thenoyltrifluoro Acetone (HTTA) in Room Temperature Ionic Liquids

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Time-Resolved Laser Fluorescence Spectroscopy and Extended X-Ray Absorption Spectroscopy Investigations of the N₃⁻ Complexation of Eu(III), Cm(III), and Am(III) in an Ionic Liquid: Differences and Similarities