Predicting calcium in grape must and base wine by FT-NIR spectroscopy [PDF]
, 2018 Calcium content in sparkling wines may not exceed 80 mg/L due to the risk of aggregation with alginate capsules. The high calcium content usually found in wine and must emphasizes the need to develop alternative and appropriate techniques faster and ...
Barroso, João M. +4 more
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Calcium and Bromide Contents of Natural Waters [PDF]
Science, 1966 The linear relation observed in a log Ca ++ versus log Br - plot for subsurface Cl - waters is attributed to ultrafiltration by shale of sea water and fresh water that have passed through sedimentary rocks since their formation.
P C, Mangelsdorf +3 more
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Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources
Calcium content and calcium exchange in dark‐adapted toad rods. [PDF]
The Journal of Physiology, 1985 We have used laser‐activated micro mass analysis (l.a.m.m.a.) and energy‐dispersive X‐ray analysis (e.d.x.) to measure Ca content and Ca movements in 'red' rod photoreceptors in the dark‐adapted retina of the toad, Bufo marinus. Measurements with both l.a.m.m.a. and e.d.x.
G L, Fain, W H, Schröder
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Opto‐Electrochemical Dissolution Reveals Coccolith Calcium Carbonate Content [PDF]
Angewandte Chemie International Edition, 2021 AbstractCoccoliths are plates of biogenic calcium carbonate secreted by calcifying marine phytoplankton; annually these phytoplankton are responsible for exporting >1 billion tonnes (1015 g) of calcite to the deep ocean. Rapid and reliable methods for assessing the degree of calcification are technically challenging because the coccoliths are micron
Minjun Yang +5 more
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Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin [PDF]
, 2017 Gel structure formation and gel properties of low-methoxyl pectin (LMP) and low-methoxyl amidated pectin (LMAP) with similar degree of methoxylation have been investigated by oscillatory rheological measurements.
Drusch, Stephan +2 more
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Study on preparation the egg yolk puff with chitosan
上海师范大学学报. 自然科学版, 2014 This paper was studied chitosans with different degrees of deacetylation (70%,80%,90%,95%) and different usages of chitosan that were added to research the effect of functional indexs in the egg yolk puff,such as calcium content and cholesterol content ...
LI Hui, WANG Yimei, WEI Xinlin
doaj +1 more source
Use of chicken eggshell to improve dietary calcium intake in rural sub-Saharan Africa [PDF]
, 2018 Undernutrition resulting from inadequate access to high‐quality, nutritious food is a widespread issue in sub‐Saharan Africa impacting the health and survival of mothers and their children.
Akins +41 more
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High chloride content calcium silicate glasses
Physical Chemistry Chemical Physics, 2017 Chloride is known to volatilize from silicate glass melts and until now, only limited studies on oxychloride silicate glasses have been reported. In this paper we have synthesized silicate glasses that retain large amount of CaCl2.
Xiaojing Chen +3 more
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Relation between tipburn appearance of Chinese cabbage and calcium content and location
Acta Agrobotanica, 2013 In 2000-2001 investigations were carried out on the dependence between the tipburn appearance on Chinese cabbage and the content of calcium and its distribution in leaves.
Jan Borkowski, Waldemar Kowalczyk
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