C-loss

Material Drying time, hours Drying temperature. ° C. Loss in weight, % HaO ... 

Batsanov et al. 23) reacted sulfur with PtCU and PtBr2 by heating mixtures of the reactants in evacuated, sealed ampoules. At 100 -200°C after 12-24 h, sulfide chlorides PtCljS (1.70 < x < 2 0.6 s y < 3.35) and sulfide bromides PtBr S (1.87 < x 2.06 0.84 y s 1.80) were formed. The compositions depended on the initial PtX2 S ratio, and the temperature. At 320-350°C, loss of chlorine led to the compounds PtClS (1.7 y 1.9). According to their X-ray powder patterns, all of these products retained the main structural features of the original platinum halides. From considerations of molar volumes, the authors deduced the presence of polysulfide anions. 

The burning of slash following deforestation, whether intentional or unintentional, results in far greater direct and indirect losses of nutrients than deforestation alone. This is particularly true in many tropical forests where only a small fraction (if any) of the aboveground biomass is removed prior to burning. Carbon losses from slash fires in the tropical dry forest were 4-5 fold greater than C losses from wood export (Table IV) (55). Slash fires in tropical dry forests resulted in N losses of 428-500 kg ha whereas fuel wood export of the relatively N-poor coarse woody debris amounted to approximately 41 kg N ha" Losses of P increase with increasing fire severity. P losses of 10-77 kg ha" as a result of severe fires is not uncommon (Table TV) (53, 58, 60). 

Heat is transferred more slowly by hot air than by hot water because of differences in heat conductivity. Therefore, in most circumstances higher temperatures and longer processing times should be used than is the case with boiling. Hot air reaches the surface of food, which is then changed more intensively than the inner layers where the temperature does not exceed about 100°C. Losses of antioxidants are, of course, also higher on the surface than in the interior of heated food. 

Giannakourore, M.C. and Taoukis, P.S., Kinetik modeling of vitamin C loss in frozen green vegetables nnder variable storage conditions. Food Chem., 83, 33, 2003. 

Volatile analytes. As residue analysis is also trace analysis in the lower ppm (mg kg ) to ppb ( ug kg ) range, concentration steps usually involve evaporation of solvents (sometimes with traces of water present) to near dryness. The volatility of analytes can be deduced from their elution temperatures in GC, and thus whenever an analyte elutes from a nonpolar GC phase of film thickness <0.25 qm below approximately 150 °C, losses due to co-evaporation during concentration by the rotary evaporator or by a stream of nitrogen need to be avoided. 

Hydrolytic cleavage of the glycosidic bond holding the DNA bases to the sugar-phosphate backbone is typically a very slow process under physiological conditions (pH 7.4 37°C). Loss of the pyrimidine bases cytosine and thymine occurs with a rate constant of 1.5 X 10 s (ty2 = 14,700 years), while loss of the purine bases guanine and adenine proceeds slightly faster, with a rate constant of 3.0 X... 

J10. Julou-Schaeffer, G., Gray, G. A., Fleming, I., Schott, C. C., Parratt, J. R., and Stoclet, J. C., Loss of vascular responsiveness induced by endotoxin involves L-arginine pathway. Am. J. Physiol. 259, H1038-H1043 (1990). 

The two solutions were also analysed by in situ microscopy. The solution that did not contain mannitol showed a number of different stages of decomposition, as shown in Figure 1.5. The initial solution is a pale red color. The color deepens on heating, and the droplet appears to solidify (Figure 1.5b), followed by a crystallization (Figure 1.5c). Above 100°C, loss of water can be observed as a bubble of water vapor breaks through the surface of the droplet. The final product was a black pellet, confirmed as Co304 by its FTIR spectrum. 

FIG. 10 Vitamin C loss (percentage of apricot content before drying) and browning index (BI) of apricot cubes air dried (NT) or air dried following 60-min osmotic dehydration at 25 °C at atmospheric pressure in 60% (w/w) sucrose (SU) or maltose (MA) or 13% (w/w) sucrose (ISO) solution added with 1% ascorbic acid and 0.5% NaCl (Camacho et al., 1998). All samples were dried at 60 °C up to aw = 0.80. 

The disappearance of nitroxides may also occur by unimolecular reactions. A good example is found with t-butoxy t-butyl nitroxide, known to be a relatively short-lived species, for which three fragmentation pathways are possible (1 la,b,c). Loss of butoxyl radicals (path a) was shown to be reversible (Perkins and Roberts, 1974), and, in the absence of any substrate which... 

Starch Temperature (°C) Loss of birefringence (%) Degree of gelatinization (%) by glucoamylase method... 

Fig. 7.37 Effect of replacing the cement with type F fly ash (ASTM C 618) on the rate of slump loss at 30°C. Loss of ignition of fly ash A and B is 0.6% and 14.8%, respectively (Soroka and Ravina [94]).

Figure 18 Measured quantum yields, per incident electron, (a) for the induction of DSBs, (b) SSBs, and (c) loss of the supercoiled DNA form, in DNA solids by low-energy electron irradiation as a function of incident electron energy the curves are guides to the eye. (From Ref. 262.)...

A new stabilized phosphorus ylide 357 designed to undergo thermal tandem cyclization has been prepared. Upon flash vacuum pyrolysis at 850 °C, loss of PhsPO and Me radical results in tandem cyclization to give [l]ben-zothieno[3,2- ][l]benzothiophene 356 (Equation 7) <1998J(P1)3937>. 

Sell.J.W., Foreman,W.C. Loss moduli under steady shearing of concentrated polystyrene solutions. Macromolecules 5,23-24 (1972). 

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