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Maturing period

Regenerated cellulose film (RCF) is basically a form of cellulose. Wood chips are immersed in a caustic solution and, after a maturation period, dissolved in carbon disulfide. This solution is subsequently extruded through a die into an acid solution, where regeneration occurs. The resulting film is then washed and plasticized with various glycols and humectants. [Pg.596]

A pre-organisation period (in which the first replicating systems evolved) and The maturation period (in which the first bacterium evolved from the first replication system). [Pg.309]

Fresh tomato fruit contains about 0.72 to 20 mg of lycopene per 100 g of fresh weight, which accounts for about 30% of the total carotenoids in plasma (Stahl and Sies 1996). In contrast to other pigments such as (3-carotene, lutein, violaxanthin, auroxanthin, neoxanthin, and chlorophylls a and b, which accumulate in inner pulp and in the outer region of the pericarp, lycopene appears only at the end of the maturation period and almost exclusively in the external part of the fruit (Laval-Martin and others 1975). Other tomato components that can contribute to health include flavonoids, folic acid, and vitamin E (Dorais and others 2001a,b). [Pg.29]

Ij u tyy on, the examples which illustrate the analysis presented hereabove, certainly support an optimistic view of the future of block polymers, particularly along the three main lines of application reminded in the introduction. After a sometimes discouraging maturation period (considering the huge research effort involved in their development), their come of age has been witnessed by several brilliant achievements,including very successful industrial developments.and will undoubtedly lead to further, and hopefully unexpected, realizations. ... [Pg.316]

The concept that infants and children may be a sensitive subgroup relates to their relative immaturity compared to adults. Children, as well as the unborn child, have in some cases appeared to be uniquely vulnerable to toxic effects of chemicals because periods of rapid growth and development render them more susceptible to some specific toxic effects when compared to adults. In addition to such toxicodynamic factors, differences in toxicokinetics may contribute to an increased susceptibility during these periods. It should be noted, however, that during the developmental and maturational periods the susceptibility to exposure to xenobiotics in children may be higher, equal, or even lower than in adults. Except for a few specific substances, not very much is known about whether and why the response to a substance may differ between age groups. It should also be borne in mind that, in terms of risk assessment, children are not simply small adults, but rather a unique population (Nielsen et al. 2001). [Pg.245]

The ripened variety (Asiago d Allevo), the taste of which is stronger and varies according to the length of the maturing period (from 3 to 12 months), is produced with skimmed milk. [Pg.1084]

In the above example, the growing season is longer than the maturity period which results in simulated harvests occurring in Juty and in October. The sum of the fractions assigned to each harvest ( + 7) is equal to 1 which represents die total annual crop yield. [Pg.17]

As a consequence of both the several rackings and the partial barrel filling, Vin Santo undergoes more or less strong oxidative conditions during the maturation period. On the other hand, as well as an acceptable level of oxidation depending on the type of wine, it is also generally considered that oxidation is favorable for the correct development of the aroma of wine such as Vin Santo. [Pg.92]

Indeed, after a maturation period of 18 months, no significant differences were seen between the wines obtained without the yeast inoculums, either if they were aged in vinsantaia or at a constant temperature of 18 °C, except for the honey character and the color intensity. Similarly, also inside the cluster of wines obtained with both the yeast inoculum and the addition of madre there were no differences found in the perception of individual sensory attributes. However, the wines from the yeast-inoculated fermentation with the addition of madre were perceived to be more acidic, astringent, bitter, and viscous than the non-inoculated wines when they were aged in the cellar at constant temperature (18 °C). In contrast, there were no significant differences among the wines aged under the traditional conditions (vinsantaia). [Pg.93]

Wild apricot (Prunus armenica L.) grows naturally in hilly areas of northern India. It is highly acidic, fibrous, and low in TSS, and, thus, not utilized commercially. Preparation and evaluation of a vermouth from its fruit was undertaken (Abrol, 2009). Vermouths at different sugar (8,10, and 12 °Brix), alcohol (15%, 17%, and 19%), and spices levels (2.5% and 5%) were prepared. Those used in extract preparation are shown in Plate 8.1. The base wine was prepared from crushed fruit, adjusted to 24 °Brix, and diluted in a 1 2 ratio with water. To this mixture was added 200 ppm sulfur dioxide, 0.1% diammonium hydrogen phosphate (DAHP), and 0.5% pectinase enzyme. A 24-h active yeast culture initiated fermentation. The procedure is illustrated in Fig. 8.4. A maturation period of 6 months improved the quality of the vermouth. [Pg.269]

Razungles, A., Bayonove, C., Cordonnier R., Sapis, J.C. (1988). Grape carotenoids changes during the maturation period and localization in mature berries. Am. J. FnoL Vitic., 39, 44 8. [Pg.271]

Medicine is an art that has been practiced since time immemorial. The use of herbs and natural medicaments to relieve pain or to aid the sick in coping with their afflictions has been a part of all societies. In the Western world, medicine has developed at least since the time of the Greeks and Romans - the Hippocratic oath reminds us of this nearly 2500-year history. However, the progress of medicine has been very different from that of many other arts within society. It has come of age after an incredibly long maturation period. As a function capable of offering a successful treatment for a human ailment, medicine is very much a development of the last 100-150 years. Indeed, the major advances have come in the last 50-75 years. [Pg.7]


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See also in sourсe #XX -- [ Pg.266 ]




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Maturity periods

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