Waring Blendor

Measurements of pH were made with a glass electrode on 25 grams of lemon peel macerated in 100 ml. of distilled water in a Waring Blendor, and cleared by centrifugation. 

Other apparatus includes a Waring Blendor, 1-quart mixing cup 24 or more 125-ml. Erlenmeyer flasks two 10-ml. graduated cylinders a 50-ml. glass-stoppered volumetric flask and 10-ml. volumetric and 5-ml. serological-type pipets. 

To a 250 ml flask equipped with a stirrer, a thermometer, a water condenser and Dean-Stark trap was added 11.42 g of 4.4 -isopropylidenediphenol (0.05 moles), 13.1 g of a 42.8% potassium hydroxide solution (0.1 mole KOH), 50 ml of dimethyl sulfoxide and 6 ml of benzene. The reaction mixture was kept under an atmosphere of nitrogen and the water was azeotroped oft over a 3 to 4 hours period (130—135° C). At the end of this time the reaction mixture consisted of the potassium salt of the biphenol and was essentially anhydrous. After cooling the mixture there was added 14.35 g (0.05 moles) of 4.4 -dichlorodiphenyl sulfone and 40 ml of anhydrous dimethylsulfoxide. The reaction mixture was maintained, under a nitrogen atmosphere, between 130 and 140° C with stirring for 4 to 5 hours. The viscous orange solution was then poured into 300 ml of water in a Waring Blendor and the polymer separated by filtration and dried at 110° for 16 hours. A yield of 22.2 g (100%) of polymer with a reduced viscosity in chloroform (0.2 g per 100 ml at 25°) of 0.59 was obtained. 

Blender (e.g., Waring Blendor), chilled to 4°C Polytron homogenizer (or equivalent)... 

EtOH, homogenizer (Waring Blendor) Fruit and vegetables 37... 

Kudzu Vine. Extraction. A 1000-gram sample was macerated in a Waring Blendor with 2 liter of water adjusted to pH 3.5 with hydrochloric acid, followed by addition of 2 liters of ethyl acetate. After steeping overnight, the entire filtered solution was concentrated to near dryness by vacuum evaporation below 40° C. and stored under refrigeration until used. Different samples were used for the two experiments. 

Stirred in a Waring Blendor for 30 minutes followed by stirring in a round-bottomed flask for 3 hours. 

Waring blendor, Osterizer, VirTis Omnimixer, laboratory supply houses. 

Enzymatic Hydrolysis of HSPAN. HSPAN for this particular experiment was prepared as follows. Five grams of starch-g-PAN (prepared from granular starch, 50% add-on, M of PAN 64,000) in 45 ml of 0.7K[ sodium hydroxide solution was heated for 3 hr at 95-100°C. The reaction mass was added to 500 ml of methanol, and the mixture was subjected to high-shear stirring (Waring Blendor) for 1 min. HSPAN was separated by filtration, washed with methanol, and vacuum dried at 60°C. 

The polymer was then precipitated by pouring into methanol in a Waring Blendor, collected by filtration, and dried in vacuo at 100°-200°C. overnight. The product had r sp/c-1.05 when measured in tetra-chloroethane at 0.1 gram/dl. concentration. 

One-inch-thick layers of hydrated nickel chloride are arranged in open Pyrex ovenware dishes which are then stored for 17 hours at 80° in a circulating air oven, continuously purged with dry air. The resultant yellow hygroscopic nickel(II) chloride dihydrate is pulverized in a Waring Blendor and then transferred promptly to securely capped jars. The water content (Karl Fischer titration) varies from 1.88 to 2.2 hydrate. 

A 100 g sample of soybeans was soaked for 12 h in 1+50 ml of tap water at ambient temperature. This increased the moisture level of the beans to 62.1. If the beans received no heat treatment they were processed immediately. Drained beans were ground in 1 i of tap water (20°C) in a 1 gal stainless steel Waring Blendor at high speed for 3 min. The resultant slurry was passed through a small household centrifugal separator Cjuice extractor) which trapped the solid particles in a triple layer of cheesecloth. The soymilk was stored at 0-4°C until needed. 

---