Foam-forming Ability Research Articles

Physicochemical evaluation of Prinsepia utilis seed oil (PUSO) and its utilization as a base in pharmaceutical soap formulation

This study aims to evaluate the standard physicochemical parameters, such as iodine value, acid value, saponification value, ester value, refractive index, peroxide value, and viscosity, of Prinsepia utilis (P. utilis) seed oil (PUSO) obtained as hexane extract from seeds, and to formulate ketoconazole soap (2% w/w) by using extracted oil as a base. The quality control standards of the final ketoconazole soap complied with the standards specified in Indian Pharmacopeia. Pharmaceutical soap was obtained by treating PUSO with potassium hydroxide (KOH), undergoing basic saponification. All physicochemical parameters, such as acid value (21.78 mg KOH/g), saponification value (194.13 mg KOH/g), iodine value (99.7 g I2/100 g), ester value (172.35 mg KOH/g), refractive index (1.464), and viscosity (192 centipoises [cps]), conformed to industrial standards, except the peroxide value (19.23 milliequivalent KOH/g). Besides, evaluation of quality control parameters of pharmaceutical soap suggested that its various parameters, such as pH (7.3), foam-forming ability (14.5 cm), foam retention time (15 min), total fatty matter (69.31%), moisture content (10.35%), and drug content (99.37%), were within the acceptable limit. Overall, our study showed that P. utilis base was physicochemically stable and suitable for manufacturing cosmetic products, soaps, and shampoo in an economical manner, rather than using expensive chemical additives, in the pharmaceutical and cosmeceutical industry. Further, this study suggested that therapeutically and commercially successful ketoconazole soap, with all the required quality control parameters, could be manufactured by using naturally available oil at a low cost.

Green surfactant in oil recovery: Synthesis of a biocompatible surfactant and feasibility study of its application in foam-based enhanced oil recovery

Increasing demand for chemical additives in the petroleum industry has raised environmental consequences that limit their usage due to governmental guidelines. Nowadays, the design and production of chemical formulas that match environmental considerations is the trend in scientific societies and is growing fast. In this study, we developed a novel biocompatible surfactant and analyzed its applications in surfactant-stabilized foam. Our surfactant can be used in chemical enhanced oil recovery while it has comparable results with the two common surfactants previously used in literature. Our experimental procedure comprises two main parts: surfactant synthesis and feasibility study of its implementation in the EOR process. In the first part, the surfactant molecules were generated via a set of chemical reactions, and then characterization tests such as FT-IR, H NMR, and CHNSO were used to identify surfactant structure and validate the synthesis process. The critical micelle concentration of the surfactant was then measured to be 2521 ppm, and its behavior in the fluid–fluid interface was assessed in different salinity conditions and oil types. The second part presents the foam-forming ability of the surfactant. Foam stability was examined in different surfactant concentrations, salinities, oil types, oil concentration, and pH, and the synergic effects of these parameters with temperature were also studied in detail. In the end, four sets of core flooding tests were used to describe foam behavior in porous media. Our results reveal that the generated surfactant has the potential to be applied in comprehensive laboratory and field studies because the foam can yield 15 % extra oil in water-wet foam flooding and can produce 11 % more oil from the water flooded oil-wet rock.

Black Rice Huskash is a Useful Template for Foam Stability to Enhance Oil Recovery (EOR)

In the present study, we have studied the advantages of using black rice husk ash nanoparticles as a foam stabilizer. It was shown that nanoparticles can potentially improve the foam stability; therefore, using nanoparticles allows one to reduce the surfactant or polymer concentration needed to control gas mobility in the reservoir. In the previously published studies, the authors reported the results of using nanoparticles for this particular application. The study aims to improve the foam-forming ability and foam stability when used in enhanced oil recovery technologies. Therefore, we have investigated the ability of the black rice husk ash to provide foam stability and foaming ability of additives. Black rice husk ash was used to produce stable foam in the process of injection of CO2 and N2 gases. Various characterization techniques were used to investigate the properties of the black rice husk ash. Black rice husk ash at various concentrations (ppm) was mixed with high-performance anionic foaming surfactants. In this study we used sodium dodecyl benzene sulfonate (SDBS) anionic surfactant. The static foam tests were performed at ambient temperature by bubbling the CO2 and N2 gases through the solution. The CO2 and N2 gas-injection laboratory technical evaluations have been reported. The analysis results showed that the contents of silica nanoparticles of black rice husk ash can enhance the foaming ability and provide stability of the foam. Black rice husk ash has attracted increasing interest as a potential additive when used in enhanced oil recovery (EOR) technologies.

INVESTIGATION OF INFLUENCE OF TECHNOLOGICAL FACTORS ON CONSUMPTION PROPERTIES FORMATION IN MILK-CHERRY SMOOTHIE

The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy. The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products. At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied. It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10 °С, shaking time – 90 seconds. The maximal number of air bubbles in smoothie has the diameter d=(0,32±0,01) mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index. The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises.

A Control and Regulation System for Extracorporeal Detoxification of Blood Plasma

A hardware and software system for extracorporeal detoxification of blood plasma was developed. The effectiveness of the air barbotage technique for removing carbon tetrachloride from blood plasma and its mixtures with plasma substitutes was investigated. The detoxification efficiency was shown to depend on the characteristics of the obtained foams, including the foam-forming ability, froth factor, dispersity, foam scaffold stability, and syneresis. The program for monitoring and control of extracorporeal detoxification of blood plasma was tested. Physical and mathematical models of toxicant excretion in the process of extracorporeal blood purification were elaborated. The mathematical model was verified; the theoretical and experimental data were shown to be in good agreement.

SOLUTIONS OF WATER STERICALLY SPECIFIC SURFACTANTS AS MODEL ECOLOGICAL CUTTING FLUIDS

From the large group of surfactants with branched chains, sulfosuccinate derivatives obtained based on 2-ethylhexyl alcohol were selected. The surfactant of reference was ethoxylated sulfosuccinate with an alkyl chain (C12-C14). Tests regarding foam-forming ability (V0) and foam stability (V10) for selected solutions of the three surfactants were performed. Foam stability of the solutions of sterically specific surfactants (P13, P14) decreased by up to a factor of ten as compared with the equivalent linear alkyl chain (P19). This was achieved with the high surface activity of the solutions of these compounds as represented by surface tension and wettability of the surface of the bearing steel. The consequence of the high surface activity of the compounds were low friction and wear in tribological tests at constant load and excellent anti-seizure properties. On the cooperating friction pairs, adsorption layers were formed, effectively separating the two materials and able to transfer the high loads [L. 3]. Summing up, there is the possibility of using solutions of sterically specific surfactants as model cutting fluids with low foaming ability.

Investigation of the mobility of water molecules in products with foam structure and high iodine content

The object of research is foam structures enriched with iodine. The problem of addition of iodine into these objects, which are developed on the basis of kelp use, is that its use gives the products an unpleasant aftertaste that reduced their organoleptic characteristics.A method for enriching the foam structures is proposed by using an elamin that has a neutral taste and eliminates the noted drawback. Technologically, the addition of the elamin is carried out by means of its preliminary steaming. Using this approach, foams with high structural and mechanical properties are obtained. For example, the foam-forming ability of the studied sample, to which the elamin is added in the steamed state, is 10-20% higher than the control. The result is achieved due to the presence of sodium alginate salts in the elamin, which can adsorb water and exhibit the properties of the thickener and foam stabilizer. This effect is confirmed by studying the spin-spin relaxation time Т2 by nuclear magnetic resonance.The obtained results allow to create food products enriched with iodine in a concentration of 42–52 μg per 100 g of product. These products can correct the iodine content in the human body in quantities that correspond to the current trends in the norms of rational nutrition. Thus, with the use of the recommended product rate (100 g), the human body is provided with 42–52 μg of iodine, which corresponds to 28–35 % of the daily iodine requirement for an adult and 56–69 % for school-age children.

Thermal conductivity and strength of foamed gypsum formulated using aluminum sulfate and sodium bicarbonate as gas-producing additives

The present work aimed to explore the potential of using Al2(SO4)3 and NaHCO3 as gas-producing additives for the formation of foamed gypsum. Three systems of additives, namely Al2(SO4)3 + CaCO3, Al2(SO4)3 + citric acid, and NaHCO3, were investigated for their foam-forming ability in order to lower the thermal conductivity while preserving the compressive strength of the foamed gypsum. Emphasis was given to the setting time such that it would lie within 20–25 min, for the formulation to be practically useful. The results showed that, within the desired setting time, NaHCO3 provided the lowest thermal conductivity (~0.22 W/mK) and the highest efficiency (i.e., the highest rate of the thermal conductivity reduction for each percent of additives) among the three systems studied. It was also the system that best preserved the compressive strength for every unit reduction in the thermal conductivity. However, the corresponding compressive strength of 0.72 MPa was still very low, about three times lower than that of the other systems. The Al2(SO4)3 + CaCO3 system yielded a lower thermal conductivity (~0.24 W/mK) than the Al2(SO4)3 + citric system (~0.31 W/mK), although their corresponding compressive strengths (~2.4 MPa) were quite similar. Therefore, given the desired setting time, the Al2(SO4)3 + CaCO3 system produced the best combination of thermal conductivity and compressive strength.

Identification and characterization of GEO1, a new class II hydrophobin from Geosmithia spp.

In the present paper we describe a new noncatalytic protein belonging to the hydrophobin family, designated GEO1, purified from the culture filtrate of Geosmithia pallida (Ascomycota: Hypocreales), and the corresponding gene sequence. In the fungal genome, GEO1 was encoded by a single-copy gene with a 450 bp open reading frame interrupted by 2 small introns whose primary translation product was 109 amino acids long and included a 23 amino acids signal peptide. The mature protein had a molecular mass of 8111.75Da and a theoretical pI of 4.33. The deduced amino acid sequence showed similarity to class II hydrophobins and contained 8 conserved cysteine residues, present in all hydrophobins isolated so far. Biochemical properties, such as foam-forming ability and trapezoid-like shape of a GEO1 drop, also resembled the typical features of the class II hydrophobins. Expression of the geo1 gene was assessed after 2, 4, 7, 9, and 11days of culture and showed that the geo1 transcript appeared after 7days and increased up to 11days.

Amphiphilic N-[2(3)-(dodec-2′-en-1′-yl)succinoyl]chitosan: Synthesis and properties

Amphiphilic N-[2(3)-(dodec-2′-en-1′-yl)succinoyl]chitosan (DDC-chitosan) of varying degree of substitution was synthesized by the reaction of chitosan with (2-dodecen-1-yl)succinic anhydride in 1% acetic acid/methanol (1:1 v/v) solution. A degree of substitution (5–30mol.%) depended on anhydride/amino group ratio. Surface tension activity, rheological and foam-forming properties of DDC-chitosan were strongly determined by the degree of substitution. Viscosity experiments revealed inter/intramolecular interactions of DDC-chitosan macromolecules in aqueous solutions. These interactions were most pronounced at substitution degrees higher than 10mol.%, while the surface tension activity and the foam-forming ability of DDC-chitosans were maximal at the substitution degree of 5mol.%.

Cell surface hydrophobicity and mycolic acid composition of Rhodococcus strains isolated from activated sludge foam.

The bacteria causing foaming in activated sludge plants are considered to be hydrophobic, and their hydrophobicity is assumed to be a crucial factor in their foam-forming ability. This study showed no consistent relationship between cell surface hydrophobicity (CSH), as determined by microbial adherence to hydrocarbons, of three Rhodococcus spp. isolated from activated sludge foam and their ability to produce a stable foam. There also appeared to be no correlation between the mycolic acid composition of these strains, in terms of chain length or degree of unsaturation, and either CSH or foaming ability. Zeolite and bentonite successfully prevented foaming by a Rhodococcus sp. in pure culture, which suggests that cell surface charge may also play a role in foam stabilisation.

Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.

Drainage of Aqueous Foams: Generation-Pressure and Cell-Size Effects

Abstract The physical characteristics of aqueous foams make them excellent candidates for drilling fluids in geothermal formations.1,2 A major concern in this application is the foam-forming ability of a surfactant system in the harsh geothermal environment. While investigating the stability of various foams in an autoclave, we observed a dramatic increase in drainage times with increasing generation pressure, even though the liquid volume fraction of the foam was held constant. This effect appears to result from a decrease in cell size with increasing autoclave pressure and therefore is an artifact of the foam generation technique in which the pressure path of the foam changes with autoclave pressure. A theoretical model of drainage predicts that drainage times should increase with decreasing cell size, as observed. These results emphasize that proper control of cell size can have a substantial effect on the apparent stability of a foam.

Contribution to the investigation of the corn germ. Part II. Chemical composition of germ meal out of corn-oil cake.

The germ meal out of corn-oil cake contained up to 24.3% of protein, on the average. The main part of germ meal proteins was represented by the alkali-soluble fraction, up to 79.9%; the water-soluble proteins made up 7.3%, the salt-soluble--up to 4.6%, and alcohol-soluble--only up to 1%. With regard to the biological value, determined by fermentation hydrolysis, the total germ meal protein and its basic alkali-soluble fraction were not inferior to egg albumin and casein. The biological value of the test proteins, calculated by the aminoacid score, is nearing the biological value of an intact hen's egg and women's milk. The alkali-soluble fraction of germ meal protein has a high foam-forming ability and foam stability.

Isotopic studies on ion flotation processes

The flotation of SeO 3 2−, AuCl 4 −, and ReO 4 − anions was carried out using the new cationic surfactant cetyldimethyl- p-iodobenzylammonium bromide (CDM pIBABr), labeled by the 131I isotope. The obtained results were compared with those for the flotation of the same anions with cetyldimethylbenzylammonium chloride (CDMBACl). Cetyldimethyl- p-iodobenzylammonium bromide in the real solution region was proved to possess high affinity to the examined inorganic ions and high surface activity, comparable with that of CDMBACl. The critical micelle concentration and foam-forming ability of both surfactants were determined. The new isotopic method of the investigation kinetics and mechanism of ion flotation processes was proposed.