Cake analyses

Sample Preparation. For both microwave and conventional cake analyses, a 250 g sample of the top surface and the crumb was removed from the center of the cake, crumbled, and transferred to a 5 L double-necked boiling flask. A 325 g sample of batter was analyzed as a control. To the flask, 2.5 L of preheated Glenwood distilled spring water (Glenwood Company, Minneapolis, MM) was added, and the temperature was allowed to equilibrate to 57-60°C for approximately 3 minutes. 

Solution purilication was practiced by 17 plants, with up to 4 stages of purification being reported. Table XI gives the data relating to the common additives used in solution piuification, and Table XII reports the purified solution analyses. The solid product fiom the purification process is a cake, and the cake analyses, by stage, are summarized in Table XIII. 

Table III. Summary of Filter Cake Analysis from Magnesium-Ion-Effect Tests ...

Chloride is removed with the moisture in the cake, thus maintaining a steady-state concentration. Essentially no chloride is removed as a solid as shown in a typical dry cake analysis (Table IV). 

The cake analysis was corrected for the amount of adipic acid calculated to have been associated with the water in the wet cake based on weight percent solids in the cake and the measured concentration of adipic acid in the slurry liquor. A summary of test results is given in Table IV. 

This equation is the basis of cake filtration analysis. Feed Hquid flow rate and filtrate volume Dare usually assumed to be related as... 

To understand the dynamics of the filtration process, a conceptual analysis is applied in two parts. The first half considers the mechanism of flow within the cake, while the second examines the external conditions imposed on the cake and pumping system, which brings the results of the analysis of internal flow in accordance with the externally imposed conditions throughout. 

To this mixture there is then added slowly over a period of 30 minutes 10 grams of - -)-a-aminobenzylpenicillin beta-naphthalene sulfonate. The mixture is agitated for 3 hours at 25°-30°C. The product, D- -)-o -aminobenzylpenicillin trihydrate precipitates and is collected by filtration. The filter cake of the product is washed several times with methyl isobutyl ketone and is dried at 40°C. The product is obtained in about a 90% yield and has a potency of 865 mcg/mg. It is determined by Karl Fischer analysis to have a moisture content of 13.4% by weight. 

To produce amorphous VOPc, 5.0 g of crude VOPc was added into 250 ml of concentric H2SO4 solution, and then the mixture was stirred slowly at 5 °C for 2 h. After acid-treatmcait, cake was collected by filtration, washed with distilled water until washing solution became neutral, then dried at 70 °C over 24 h in a dry oven. To produce fine crystal VOPc, 5 g of amorphous VOPc was added into 90 ml of NMP/H2O solution, and then stirred slowly at 80 C for 1 h. After recrystallization, cake was collected by filtration, washed with methanol, and then dried. All polymorphs were assayed by XRD analysis. 

A 20-g sample of air-dried soil is extracted with 100 mL of ethyl acetate in a flask shaker for 45 min. After shaking, the extract is decanted and separated. The soil is re-extracted with 100 mL of ethyl acetate for 45 min. The combined soil extracts are filtered through a Whatman No 1 filter paper and the filter cake is washed with an additional 20 mL of ethyl acetate. The extracts are evaporated nearly to dryness, under vacuum, using a rotary evaporator. The residue is dissolved in an appropriate volume before GC analysis. ... 

Theobromine was determined by GC in various foods (bitter chocolate, milk chocolate, chocolate cake, cocoa powder, chocolate milk), and results are given in graphs and tables.27 Homogenized samples were boiled in alkaline aqueous media, then fat was extracted with n-hexane. The aqueous layer was acidified with diluted HC1 and NaCl was added. Theobromine was extracted from this treated aqueous solution with dichloromethane and the extract was evaporated to dryness. The residue was redissolved in dichloromethane containing an internal standard. GC analysis was performed on a column packed with 1% cyclohexane dimethanol succinate on Gaschrom Q, with FID. Average recoveries were 99 to 101%, coefficient of variation was less than 3% and the limit of detection for theobromine in foods was about 0.005%. 

The liquid effluent, which consists of water from the evaporator/crystallizer used to produce the solid filter cake produced by the brine-recovery operation, should not pose a significant hazard to human health or to the environment. While the evaporator/crystallizer system has not been tested yet, the composition of the water and solid filter cake can be readily determined from an analysis of the SCWO liquid effluent. As shown in Table 5-10, the liquid effluent is essentially free of organics. The source of the chromium and nickel that were found in some of the effluents is generally believed to be corrosion products from the SCWO reactor components. These elevated levels of metals indicate that the solid filter cake will need to be treated (e.g., by stabilization) prior to disposal in a hazardous waste landfill. 7... 

Processing the carbon separately with internal baffles in SCWO reactor to ensure sufficient residence time alternatively, decontaminating carbon to 5X using one of several processes (e.g., heated discharge conveyor or A1 filter cake dryer) Implementation of improved filtration technique and verification of correct SCWO feed composition by sampling and analysis... 

Paraskevopoulou, A., and Kiosseoglou, V. (1997). Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yoUc concentrates. /. Food Sci. 62, 208-211. 

A soln of H-D-Abu-(Me)Arg(Tos)-Gly-Asp(OtBu)-Mamb-OH [Mamb = 3-(aminomethyl)benzoic acid] (393 g, -0.35 mol) (note this quantity was quoted in the original literature but is clearly incorrect) and DIPEA (100 mL, 0.574 mol) in MeCN (3.4 L) was added dropwise to a stirred soln of HBTU (136 g, 0.359 mol) in MeCN (3 L) over 5.5 h. The mixture was stirred overnight, cooled to 0°C for 2 h, and the solids were collected by filtration and washed with MeCN/DIPEA (400 mL/4 mL). The crude product was dissolved in a soln of 18% MeOH in CHC13 (1215 mL) at 34 °C. Silica gel (527 g) was added to the soln, the slurry was filtered, and the filter cake was further extracted with 12% MeOH in CHC13. The filtrate was concentrated and the solvent was replaced with MeCN until GC analysis of the pot contents indicated the CHC13 content was <0.5%. The slurry was stirred at 34°C overnight, and the purified cyclic peptide was collected by filtration. The solids were washed with MeCN (200 mL) and dried yield 158.6 g (58%). 

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