Alkaline Solubility Research Articles

Influence of Ammonia on Some Chemical Properties of Wool

Changes in wool chemical structure due to the effects of ammonia were studied. Tests of urea-sulfite and alkaline solubility and analysis of amino acid composition, infrared spectra, and degree of yellowing showed the different mechanisms of re action to 100% liquid or gaseous ammonia and aqueous ammonia solutions.

Graft copolymerization of methyl methacrylate onto wool in presence of vanadyl sulfate–potassium bromate in aqueous medium

AbstractGraft copolymerization of methyl methacrylate onto wool was studied in the presence of vanadyl sulfate and potassium bromate. The experimental results suggested that the wool radicals produced in the reaction initated the graft copolymerization and that the graft polymer radicals terminated by mutual combination. An appropriate kinetic scheme was proposed and the rate and energy parameters were evaluated. Alkaline solubility, dye uptake, and tensile strength of the wool samples were determined before and after grafting.

INFLUENCE OF EXTRACTED ALUMINUM ON ORGANIC MATTER FRACTIONATION IN SOILS DERIVED FROM VOLCANIC ASH

The presence of humic acid B fraction in alkaline extracts of volcanic ash-derived soils (high in reactive aluminum) was studied. The humic acid B does not exist as defined organic matter in these soil extracts. Its formation as an insoluble fraction at pH 4.8 is due to an Al(OH)3 gelatin precipitate formation which adsorbs onto its surface the soluble fulvic acid fraction. The phosphate extracted by the alkaline extractant would be adsorbed on the Al(OH)3 surface in a similar way. The artificial formation of the so-called HA-B is easily avoided by eliminating the Al ions of the acid organic matter solution by means of a cation exchanger. In this way the extracted soil organic matter can be fractionated only into two really different fractions according to their solubility in alkaline or acid medium: humic and fulvic acids.

Quantitative measurement of paramylum in Euglena gracilis.

SYNOPSIS. A technic is described for the quantitative assay of paramylum content of euglenoid flagellates. The method relies on the alkaline solubility of paramylum followed by treatment with the anthrone reagent. The intensity of the color developed by paramylum is about 14% greater than that developed by an equivalent amount of glucose. The method is sensitive down to about 10 μg.

Chlorazol Black E in Aqueous Alkaline Solution

Chlorazol black E has a greater solubility in alkaline than in neutral aqueous solution. A method of preparing an alkaline solution (a 1% aqueous solution, heated 5 minutes at 70° C. with 0.2% concentrated ammonia water) for general tissue staining is described, together with notes on its use. The solution was unsatisfactory as a negative stain for bacteria.

Effect of Salts on the Solubility of Casein and Paracasein

Summary The pH precipitation zone of paracasein is much wider than that of casein. Sodium fluoride, chloride and iodide increased the alkaline solubility zone of casein, but sodium iodide and chloride restricted the alkaline solubility zone of paracasein. Sodium fluoride showed an anomalous behavior with paracasein which is related to its plasticising action associated with the precipitation of calcium. Paracasein in the presence of a suitable concentration of sodium chloride shows solubility zones at pH 2.5, 6.0, and 9.5, and zones of insolubility at pH 1.0, 4.5, and 7.0–9.0. The texture of cheddar cheese is effected favorably by the peptizing action of sodium chloride on paracasein in the pH zone between 5.5 and 6.0. The following factors influence the body and texture of processed cheese: (1) Conditions of heating; (2) Composition; (3) Degree of ripening; (4) pH zone; (5) Removal of calcium from paracasein; (6) Peptization of the paracasein.