Optical and FTIR spectroscopy was employed to study the properties of 80GeS2-20Ga2S3-CsCl chalcohalide glasses with CsCl additives in a temperature range of 77-293 K. It is shown that CsCl content results in the shift of fundamental absorption edge in the visible region. Vibrational bands in FTIR spectra of (80GeS2-20Ga2S3)100 - х (СsCl) x (x = 5, 10, and 15) are identified near 2500 cm(-1), 37...

The effects of various additives on the physical properties of an amorphous sugar matrix were compared. Amorphous, sugar-additive mixtures were prepared by freeze-drying and then rehumidified at given RHs. Sucrose and eighteen types of substances were used as the sugar and the additive, respectively, and water sorption, glass-to-rubber transition, and protein stabilization during freeze-drying ...

BACKGROUND AND OBJECTIVES Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Associ...

Feed additives used to supplement dairy rations can increase daily feed cost from 2 to 65 per animal. The economic response (benefit to cost ratio) varies from $2.00 to $12.00 for each dollar invested in a specific additive. Knowledgeable dairy veterinarians must understand the role of each additive, when it will be beneficial, inclusion level, strategies and limitations associated with an addi...

In present study, experimental measurements and mathematical modeling were employed to investigate the different parameters, such as temperature of different parts of oven, natural gas consumption, flue gases temperature and portion of different heat transfer mechanisms during baking, in two different traditional flatbread bakeries called Sangak (/sӑngӑk/) and Barbari (/bӑrbӑri/). In all studie...

Follow up what we will offer in this article about food and food additive intolerance in childhood. You know really that this book is coming as the best seller book today. So, when you are really a good reader or you're fans of the author, it does will be funny if you don't have this book. It means that you have to get this book. For you who are starting to learn about something new and feel cu...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

The object of research: morphological and cultural characteristics micromycetes: yeast Saccharomyces cerevisiae mycelial fungi Mucorracemosus grown on agar medium.The subject flax seed suspension, ultrafine powder double oxide divalent trivalent ferrum, MucorracemosusInvestigated problem: ensuring the bacteriostatic properties raw materials obtaining products with an extended dates expiry.The i...