The effects of high pressure (HP) treatment (100-400 MPa at 10-60 °C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20 °C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (~20 °C) and continued to decrease to less than 50% of its initial solubility after 12 months of...

1. The solubility of d-valine in water has been determined over a range of 0-60 degrees . 2. The solubility of this amino acid varies with the mode of crystallization, indicating a dependence of solubility on the crystal form.

A rapid approach has been developed for the fluorescent carbon dots (CDs) by the hydrothermal treatment of lignin in the presence of H₂O₂. The as-synthesized CDs were found to emit blue photoluminescence with excellent photostability. Moreover, the CDs displayed biocompatibility, low cytotoxicity, and high water solubility properties. Finally, the as-resulted CDs were demonstrated to be excelle...

The physical chemical factors controlling partition coefficients between air, water, blood, and various tissues are discussed. It is suggested that improved insights into the relations between partition coefficients, which are frequently expressed as correlations, may be obtained by viewing the partition coefficients as ratios of solubilities or pseudosolubilities. A simple, novel correlation a...

Electrical conductivity of minerals is sensitive to water content and hence can be used to infer the water content in the mantle. However, previous studies to infer the water content in the upper mantle were based on pure olivine model of the upper mantle. Influence of other minerals particularly that of orthopyroxene needs to be included to obtain a better estimate of water content in view of ...

The use of active lipophilic substances such as antimicrobials and health-related compounds in the food industry is still a challenge due to their poor water solubility and instability in food formulations. Nano-sized structures such as nanoemulsions of oil-in-water are regarded as useful tools with a great potential in the food sector to incorporate food ingredients. Reducing the size of the a...