introduction: fish salting is a traditional method of processing in most countries including iran. there are different methods of salting which can be used for producing different salted products. there is variation in the amount of salt used in the salting process depending on the context of use.salting was done simultaneously with salt penetration into the muscles of fish and water dripping o...

The paper presents a method of hydrological and hydrophysical studies to observe the propagation cold wave in snow during preparation ski slopes by salting. Salting is used for competitions, especially when average daily air temperature approaching positive levels, day there melting cover, short-term decrease column its partial freezing. experiments were carried out summer 2021 2022 on Dzhanqua...

This study has analyzed the effect of different factors on variation of meat weight due to juice loss, and variation of water content of pork samples heated in a water bath. The weight loss (WL) was influenced by initial water content of raw meat which can be connected to meat pH, muscle type, and by pre-salting. WL was also influenced by sample thickness and by nature of the surrounding fluid....

DNA from archival Papanicolaou stained and unstained cytological smears was successfully isolated using a simple, rapid and inexpensive salting-out procedure. The quality of DNA was controlled by polymerase chain reaction (PCR) amplification of segments of the human P-globin, human P-actin and human papillomavirus LI genes. Only negligible differences in amplification efficiency were observed b...

ripening is one of the most important stages in production of cheese. in this research to comprehensive study of uf cheese ripening as the major industrial cheese that is produced in iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. thus, at first, lipolysis, proteolysis, texture a...

1. As an introduction to the relations that obtain in biochemical systems containing several components, some ionic, some dipolar ionic, the solubility of cystine has been investigated in the presence of glycine and neutral salts. 2. Both glycine and sodium chloride increase cystine solubility at all concentrations. The interaction between cystine and ions is, however, diminished with increase ...