Pyroligneous Acid as a Natural Preservative for Clonal Material of Eucalyptus Wood

This study aimed to evaluate the potential use of tannin and pyroligneous liquor as a natural preservative for Eucalyptus sp. wood. Three trees, approximately 10 years old, were felled, and logs were removed and specimens were prepared for application of 4 treatments (control, pyroligneous liquor, liquor and tannin, and chromated copper borate). The treated and untreated logs were exposed to soil in a decay field for a period of 120 days. Chemical analyses: mass loss, penetration, retention and leaching of preservative, visual classification of specimens and static bending tests were performed. The specimens were installed in a decay field and subsequently collected for analysis and determination of properties. The analyses of bulk density at 12% moisture content, static bending, solubility in sodium hydroxide, preservative absorption, and solubility in cold water demonstrated that there was interaction between the factors and statistical differences between and within the treatments. It was concluded that the treatment of Eucalyptus sp. with pyroligneous liquor and tannin, in comparison to the control and to the woods treated only with pyroligneous liquor, was efficient mainly for the property of resistance to static flexure and bulk density, showing itself to be a potential preservative product.

This research focused on the effect of storage time on the chemical composition of the pyroligneous liquor (PL) produced during the pyrolysis of eucalyptus wood in a laboratory furnace at a relatively low heating rate (1 °C min−1) and a maximum temperature of 400 °C. The chemical compounds present in PL were identified through gas chromatography-mass spectrometry. This analysis was repeated over 19 months to observe changes in PL composition. Compounds such as 1,2-butanediol, 2-methoxytetrahydrofuran, 1,2-cyclopentanedione were only detected in the fresh PL and not after 11 or 19 months of storage. On the other hand, in PL stored for 11 and 19 months, new compounds were found, such as propanoic acid, butanediol, 5,9-dodecadien-2-one,6-10-dimethyl cyclopentanone, which were not observed in fresh PL. This suggests that PL from eucalyptus wood pyrolysis contains reactive compounds, mainly oxygenated, that interact during storage. Regarding the moment of stabilization of the qualitative composition of the PL, this research suggests that it is only reached after 11 months of storage. Phenol and furan derivatives were found to be stable, only reacting in their side chains without affecting the central ring. On the other hand, derivatives of tetrahydrofuran showed significant reactivity and tended to disappear with storage time.

Several investigators have studied the effect of grinding upon raw starch. Schleiden reported that grinding starch with twice its weight of water gave the mass a salve-like consistency. Kraemer found that grinding with sand and Sponsler that grinding dry in a pebble mill rendered part of the starch soluble in cold water. These observations were verified by the writers. Grinding potato starch for 74 hours with flints in a pebble mill and wheat starch for 122 hours injures all the grains, as may be noted with the microscope. About 60 per cent of each of the starches was then soluble in cold water. The solution could be filtered quite clear with paper pulp, was not viscous, and gave a characteristic blue iodine reaction. Apparently the starch grain is protected by a membrane or membrane network impermeable to the soluble substance. When the membrane structure is injured, the contents may be leached out with the greatest ease. Ground starches suspended in water and heated do not gelatinize, and no paste can be obtained. The viscosity of suspensions of ground starch determined between 20° and 95° by means of a Stormer viscosimeter was relatively little more than that of water. Stiff starch pastes made by boiling 5 per cent of untreated wheat starch in water were ground cold in a pebble mill from 13 to 16 hours and their viscosity tested before and after grinding over a range of temperature from 50° to 90°. After grinding the viscosity was reduced to about one-fourth of its initial value. Beijerinck ground boiled potato starch with sand, thus rupturing the membranes. He found that this treatment rendered the starch in part soluble, 60 per cent passing into solution. This agrees very well with the observation above reported in regard to the solubility in cold water of ground unheated starch. The 'solubility of raw starch in cold water when ground indicates that the observation of Beijerinck does not depend upon depolymerization by heat and water but that soluble starch as such is present in considerable amount in the natural untreated starch grain.

This paper introduced an approach by methylation formation to enhance the solubility of red radish anthocyanins in cold water.FTIR spectrums indicated the formation of methylated red radish anthocyanins.The methylation yeild was 81.4 % under optimized conditions.The solubility of methylated red radish anthocyanins could reach 10.7 mg/mL in cold water (4 °C ).They were water soluble, which facilitated them incorporation into aqueous food systems.And the evolution of CIELab has been studied.Therefore, the information collected from this study is valuable for improving the quality of red radish anthocyanins with good solubility in cold water.

Heat treatment of Pinus pinaster and Eucalyptus globulus wood was carried out by hot air in an oven for 2–24 h at 170–200°C and by steam in an autoclave for 2–12 h at 190–210°C. The colour parameters L*, a* and b* were determined by the CIELAB method on radial, tangential and transverse sections of untreated and treated wood, and their variation with regard to the treatment (ΔL*, Δa* and Δb*) were calculated in percent. For untreated eucalypt wood, lightness (L*) varied between 54.1 and 63.8% with a* between 7.4 and 8.5, and b* between 15.7 and 19.9. For untreated pine wood, L* varied between 67.3 and 76.1%, a* between 6.9 and 7.6 and b* between 16.3 and 24.1. Oven heat-treated wood became darker (ΔL* about 50% for 4% mass loss), and this was more for eucalypt wood under the same treatment conditions. In general, the contribution of red (a*) and yellow (b*) colour decreased with heat treatment. The transverse section of the two species darkened less for both the treatments with small differences between radial and tangential sections. Lightness decrease was related to chemical changes; with good correlations with glucose (R2 = 0.96), hemicelluloses (R2 = 0.92) and lignin (R2 = 0.86). As regards colour, the heat treatments showed an interesting potential to improve the wood quality for solid timber products from pine and eucalypt.

Starch expediency in industrial applications is well-defined by its physicochemical properties and functionality. Starch in its native form constitutes certain limitations. Manihot palmata starch extracted from cassava tubers by wet extraction method was modified by acetylation to improve its properties, using maize starch British Pharmacopeia (BP) as control. The effect of acetic anhydride (CH3CO)2O concentrations on the physicochemical properties, as well as the microbial load of the native sweet cassava starch, were studied. The percentage yield of the native cassava starch was 41.56 %; however, the value increased with an increase in acetylation from 89.44 % to 89.92 % for acetylated cassava starch I (ACSI) and acetylated cassava starch II (ACSII) respectively. The acetylation of the cassava starch decreased the pH, moisture content, gelatinization temperature, browning and charring power, and increased amylose/amylopectin content, swelling power, solubility, iodine, acidity, and viscosity. The amylose/amylopectin content, pH, moisture content, viscosity, gelatinization temperature, browning and charring power, solubility in cold water, hot water and ethanol of the acetylated starches were significantly similar at p < 0.05 except for the percentage yield and swelling power. Also, the percentage yield, pH, moisture content, swelling power, viscosity, browning and charring power, solubility in cold water and hot water of the NCS and the acetylated starches (ACSI and ACSII) were significantly different at p<0.05. The amylose/amylopectin contents of the NCS and acetylated starches were significantly similar but differed from the maize starch. The gelatinization temperatures of the studied starches were significantly similar while the swelling powers differ significantly from each other at p ? 0.05. The moisture content, and browning and charring power of the maize starch and acetylated starches were significantly similar at p<0.05 but differ from that of the NCS. The microbial loads of the native cassava starch decreased; with acetylation and an increase in the concentration of the acetic anhydride and serial dilution. However, the microbial loads increased with incubation time and were within the standard specifications but with much load in the unmodified than the modified starch. The results of the sensory parameters for the modified starches had better properties compared to that of the unmodified starch. Thus, acetylation improved its quality as a valuable raw material in the pharmaceutical and other food Industries.

The supermolecular structure of potato starch modified by electron-beam irradiation was studied and factors that determine its solubility in cold water were revealed. It was shown that the treatment of starch in air at doses up to 440 kGy is accompanied by its amorphization and degradation of macromolecules, whereas an increase in the amount of oxidized groups is insignificant and grain morphology remains unchanged. A decrease in the crystallinity and the degree of polymerization after irradiation results in enhancement of starch solubility in cold water from 5 to 70%.

Quinoline

The treatment of starch with accelerated electron beam can produce several structural and functional changes. For the studied starch types, these modifications have generally similar tendency, but different quantitatively, depending on the specificity of each starch.

Optimization of kappa-carrageenan cationization using experimental design for model-drug release and investigation of biological properties

In this work we intend to recovery of benzoic acid from residue formed in crude terephthalic acid production process in the Tondgooyan Petrochemical Company. In this process is produced a large amount solid residue in addition to terephthalic acid. Analysis results shows this residue contains of benzoic acid, crude terephthalic acid, p-toluic acid and small amounts of catalysts. Benzoic acid containing residue recycled by recrystallization in water because of benzoic acid have a very high solubility in hot water and a low solubility in cold water. Effective variables on recrystallization process is dilution ratio of water to residue, dissolve and crystallization temperature of benzoic acid in water. The Optimum conditions of recrystallization consist of dilution ratio of water to residue 4 to 1, dissolve and crystallization temperature is 95 and 25 C° respectively. Recovery yield of benzoic acid is 85 percent in optimum conditions of recrystallization. Purity of recovered crystals of benzoic acid is 97.79 percent. Because of recovered benzoic acid have a high purity, it may applied in different industries.

Starch is the most abundant organic compound in nature, second only to cellulose. However, the conserved structure of native starches limits their properties and applications. Therefore, it is often necessary to modify them to obtain specific properties. As a common green and safe physical modification method, pre-gelatinization can improve the cold water solubility and swelling power of starch. The typical preparation methods of pre-gelatinized starch include spray drying, extrusion, and drum drying. Spray-dried pre-gelatinized starch still had good granule shape, but the increase of cold water solubility and cold paste viscosity was relatively small. Extruded and drum-dried pre-gelatinized starch showed serious structure destruction, significant increases in cold water solubility and cold paste viscosity, but relatively low hot paste viscosity. The properties of pre-gelatinized starch obtained by different methods are different, so do their effects on the quality of flour products. Wheat flour products, as one of the leading staple food for the people all over the world, play a vital role in people's daily life. With the improvement of people's living standards, more and more special flour products with unique features have received attentions of consumers and researchers. However, the sensory characteristics of special flour products are often inferior to traditional flour products, which limits its development. The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products. In this paper, the granule morphology, crystal structure, hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed, which provides a theoretical basis for the application of pre-gelatinized starch in food industry.

Poly(vinyl alcohol) (PVA) prepared by full hydrolysis of poly(vinyl acetate) was etherified with propylene oxide and epichlorohydrin. The reaction was done in water with sulfuric acid or sodium hydroxide. Previously, model reactions were carried out on propan‐2‐ol, pentan‐3‐ol, and pentan‐2,4‐diol in order to make the NMR characterization of grafted PVA easier. The new materials were also characterized by DSC and mechanical tests. A determination of their solubility in cold water was done as well. Generally, the prepared polymers showed excellent solubility in water at 10°C and a very low glass‐transition temperature. Consequently, the properties of tension, elongation, elasticity, and resistance were improved. © 2001 John Wiley & Sons, Inc. J Appl Polym Sci 81: 2868–2874, 2001

Functional properties (gel strength, cold and hot water absorption, solubility in cold and hot water, water holding capacity and pH) were determined for some meat emulsion extenders‐ buttermilk powder, corn starch, microcrystalline cellulose, modified com starch, modified wheat flour, soy‐protein concentrate and whey‐protein concentrate. For these extenders, pH varied from 5.02 to 6.73, water holding capacity from 0.14 to 0.55, gel strength from 0.01 to 5.38 N, cold water solubility from 0.002 to 0.874, hot water solubility from 0.0004 to 0.8755, cold water absorption from 0.9 to 12.3, and hot water absorption from 3.4 to 12.3.

Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids