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RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES 本地酿酒技术红、白葡萄品种酚类化合物提取工艺及储备研究
journal of chemistry and chemical engineering Pub Date : 2021-02-26 DOI: 10.51348/seds5524
Abdullayev Umid
{"title":"RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES","authors":"Abdullayev Umid","doi":"10.51348/seds5524","DOIUrl":"https://doi.org/10.51348/seds5524","url":null,"abstract":"The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties.\u0000Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76959062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Fabrication and characterization of highly ordered nanotubes of anodic aluminum oxide 阳极氧化铝高有序纳米管的制备与表征
journal of chemistry and chemical engineering Pub Date : 2021-01-01 DOI: 10.51348/khgj3933
{"title":"Fabrication and characterization of highly ordered nanotubes of anodic aluminum oxide","authors":"","doi":"10.51348/khgj3933","DOIUrl":"https://doi.org/10.51348/khgj3933","url":null,"abstract":"Investigated the electrochemical synthesis and characterized of a nanometer scale porous anodic aluminum oxide (AAO) membrane with a mean pore diameter about of 80-100 nm. The anodizing process done by varying the anodizing temperature from 20 °C to 25 °C. The membranes exhibit interesting properties such as controllable pore diameters, periodicity and density distribution. These properties can preselect by adjusting the controlling parameters of a temperature-controlled two-step anodization process. The surface features of the nanometer scale membrane such as pore density, pore diameter and interpore distance were quantified using scanning electron microscopy (SEM) and atomic force microscopy (AFM). SEM and AFM investigations revealed the presence of focal adhesion sites over the surface of the porous membranes. The positive outcomes of the study, indicates that AAO membranes can used for applications in the future.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75929009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
COMPOSITE ELASTOMER MATERIALS BASED ON NEW INGREDIENTS 基于新成分的复合弹性体材料
journal of chemistry and chemical engineering Pub Date : 2021-01-01 DOI: 10.51348/znkz7723
A. Ibadullaev, E. Teshabaeva, M. Vapaev
{"title":"COMPOSITE ELASTOMER MATERIALS BASED ON NEW INGREDIENTS","authors":"A. Ibadullaev, E. Teshabaeva, M. Vapaev","doi":"10.51348/znkz7723","DOIUrl":"https://doi.org/10.51348/znkz7723","url":null,"abstract":"The results of a study present the effect of new modified ingredients on the complex of properties of composite elastomeric materials. Methods for modifying mineral fillers have developed. It found that the introduction of modified ingredients into the composition of elastomeric compositions enhances the interfacial interaction at the “rubber-filler” interface and the formation of additional bonds between rubber macromolecules and functional groups, resulting in an improvement in the complex of properties of the compositions. New accelerators, activators for vulcanization of rubbers and plasticizers with stabilizing properties have proposed, and their optimal contents in the composition have determined.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85284492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Technology of obtaining a food additive from citrullus colocynthis and its hypoglycemic activity 从瓜泥中提取食品添加剂的工艺及其降血糖活性
journal of chemistry and chemical engineering Pub Date : 2021-01-01 DOI: 10.51348/txgz2036
I. Bobaev, Маrkhаbоkhон Makhmudova, K. Bobakulov, V. Syrov, N. Abdullaev
{"title":"Technology of obtaining a food additive from citrullus colocynthis and its hypoglycemic activity","authors":"I. Bobaev, Маrkhаbоkhон Makhmudova, K. Bobakulov, V. Syrov, N. Abdullaev","doi":"10.51348/txgz2036","DOIUrl":"https://doi.org/10.51348/txgz2036","url":null,"abstract":"The aim of the study is to develop a technology for obtaining a food additive for the extract of the pulp of bitter watermelon - Citrullus colocynthis, introduced in Uzbekistan as a hypoglycemic agent. Pharmacological studies have shown the presence of a hypoglycemic effect for aqueous and alcoholic extracts and 2-O-β-glucopyranosyl-cucurbitacin E in rats with alloxan diabetes mellitus. Cucurbitacins were isolated from the extract - cucurbitacin E, 2-O-β-glucopyranosyl-cucurbitacin E and other bioactive substances. The food supplement obtained from bitter watermelon (Citrullus colocynthis (family Cucurbitaceae)) according to the developed technology showed a higher hypoglycemic activity compared to the drug arfazetin.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77206336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
CHROMATOGRAPHIC ANALYSIS OF THE EFFECT OF CATALYSTQUANTITIES ON THE HYDROGENIZATION PROCESS 催化剂用量对加氢过程影响的色谱分析
journal of chemistry and chemical engineering Pub Date : 2020-12-04 DOI: 10.51348/bjrg4650
Edem Eyupov, Olga Ferebkova
{"title":"CHROMATOGRAPHIC ANALYSIS OF THE EFFECT OF CATALYST\u0000QUANTITIES ON THE HYDROGENIZATION PROCESS","authors":"Edem Eyupov, Olga Ferebkova","doi":"10.51348/bjrg4650","DOIUrl":"https://doi.org/10.51348/bjrg4650","url":null,"abstract":"Oil and fat industry is one of the important sectors of the food industry. Salomas (Hydrogenated oil) for food and technical purposes are the main components of margarine products, toilet, household soaps, various technological lubricants, cosmetic creams and can be used as valuable chemical raw materials. Objective: ox work is to study the effect of the amount of catalyst on the hydrogenation of cottonseed oil by chromatographic analysis of the resulting salomas. It is confirmed that an increase in the amount of the catalyst from 0.05 to 0.4% percent increases the melting point of salomas and reduces the iodine number, which confirms the known pattern of hydrogenation. Studies on the hydrogenation of cottonseed oil with various amounts of N-820 catalyst have established the possibility of reducing the content of transisomers of fats to 30.1%, increasing the melting point from 28.2 to 43.2 degree C and hardness to 500 g/cm.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81916276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
OPTIMAL CONDITIONS OF FERMENTATION OF THE PICHIA PASTORISYEAST EXPRESSING THE RECOMBINANT PRES2-S PROTEIN(M-HBsAg) OF HEPATITIS B VIRUS (HBV) 表达乙型肝炎病毒重组PRES2-S蛋白(M-HBsAg)的毕赤酵母发酵的最佳条件
journal of chemistry and chemical engineering Pub Date : 2020-12-04 DOI: 10.51348/mpau8653
{"title":"OPTIMAL CONDITIONS OF FERMENTATION OF THE PICHIA PASTORIS\u0000YEAST EXPRESSING THE RECOMBINANT PRES2-S PROTEIN\u0000(M-HBsAg) OF HEPATITIS B VIRUS (HBV)","authors":"","doi":"10.51348/mpau8653","DOIUrl":"https://doi.org/10.51348/mpau8653","url":null,"abstract":"The aim of this study is determination of optimal fermentation conditions of the Pichia pastoris yeast expressing the recombinant Pres2-S protein of hepatitis B virus (HBV). For this purpose we investigated the main factors influencing for the cultivation of\u0000recombinant strain of the yeast Pichia pastoris pPIC3,5-S-HBsAg - the composition of the nutrient medium, pH and dissolved oxygen (DO). As a result, by enzyme-linked immunosorbent assay (ELISA) the optimal concentration of methanol ≈1.0 %, which is the\u0000initiator and the only source of carbon for protein expression in the Mut+ phenotype Pichia pastoris yeast cells was determined. In the selected conditions at the end of the fermentation process, the wet biomass of yeast cells was 420 g/l.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82342324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
SYNTHESIS OF ESTERS OF HALOGENOACETIC ACIDS 卤代乙酸酯的合成
journal of chemistry and chemical engineering Pub Date : 2020-12-04 DOI: 10.51348/ddfx3944
Yuldasheva Muxabbat, O. Kimy
{"title":"SYNTHESIS OF ESTERS OF HALOGENOACETIC ACIDS","authors":"Yuldasheva Muxabbat, O. Kimy","doi":"10.51348/ddfx3944","DOIUrl":"https://doi.org/10.51348/ddfx3944","url":null,"abstract":"Amidoalkylating reagents containing a phthalimide group are used in the synthesis of hard-to-reach primary amines and complex heterocyclic\u0000compounds. These types of amidoalkylating compounds are suitable reagents for nucleophilic substituted reactions in acidic media due to their resistance\u0000to acids. Result of reactions of amidoalkylating reagents-N-hydroxyethylphthalimide and N-hydroxymethylphthalimide with aliphatic carbonic acids can\u0000also produce new bactericidal and fungicidal esters. In this study, halogen acids reacted with N-hydroxymethylphthalimide monochloric acetic acid, monobromic\u0000acetic acid, monoiodic acetic acid, trifluoric acetic acid and trichloroacetic acid, as well as, N-b-hydroxyethylphthaleidyl monohydric acid. As a\u0000result of the reactions, new phthalimidomethyl and phthalimidoethyl esters of haloacetic acids were synthesized. The physical properties of crystalline\u0000esters have been determined. The structure of these compounds were confirmed by the analysis of their IR and PMR spectra. The esterification reactions of\u0000halogenated acetic acids were carried out in a benzene solvent and a sulfuric acid catalyst with primary alcohols, N-hydroxymethylphthalimide and N-β-\u0000beta hydroxyethylphthalimide,. It was found that in a benzene solvent, which increases the rate of bimolecular nucleophilic exchange in primary alcohols,\u0000phthalimidoethyl esters of halogen acid are formed in high yields, and phthalimidomethyl esters are formed in low yields. It was shown that the reaction of\u0000esterification of halogen acids with N-hydroxymethylphthalimide proceeds with monomolecular nucleophilic exchange.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81720604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
WATER-SOLUBLE JERUSALEM ARTICHOKE EXTRACTS AS FAT REPLACERIN DIETARY MARGARINE RECIPE 水溶性耶路撒冷洋蓟提取物作为膳食人造黄油配方中的脂肪替代品
journal of chemistry and chemical engineering Pub Date : 2020-12-04 DOI: 10.51348/ehcv5459
Salijanova Shahnozaxon
{"title":"WATER-SOLUBLE JERUSALEM ARTICHOKE EXTRACTS AS FAT REPLACER\u0000IN DIETARY MARGARINE RECIPE","authors":"Salijanova Shahnozaxon","doi":"10.51348/ehcv5459","DOIUrl":"https://doi.org/10.51348/ehcv5459","url":null,"abstract":"Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"140 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78537517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
SYNTHESIS OF HIGH-STRENGTH CERAMICS BASED ON TECHNOGENICWASTE CONTAINING ALUMINUM OXIDE 利用含铝工业废料合成高强度陶瓷
journal of chemistry and chemical engineering Pub Date : 2020-12-04 DOI: 10.51348/hkyq5816
{"title":"SYNTHESIS OF HIGH-STRENGTH CERAMICS BASED ON TECHNOGENIC\u0000WASTE CONTAINING ALUMINUM OXIDE","authors":"","doi":"10.51348/hkyq5816","DOIUrl":"https://doi.org/10.51348/hkyq5816","url":null,"abstract":"The aim of this work is to synthesize wear-resistant and heat-resistant ceramics based on aluminum oxide. The manmade aluminum-containing waste of the Shurtan gas chemical complex was used as a source of aluminum oxide. In the work, the dependences «composition-structure», «composition-property» and «property-size of particles» were obtained, obtained by the method of heliomaterials science, namely by melting raw materials in a stream of concentrated solar radiation of high density (350 W/cm2) with subsequent quenching of the melt into water (103 deg/s). It is shown that the wear resistance and heat resistance of the material sharply increase when the content in the mass is more than 80% of aluminum oxide.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82136239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
REDUCING CALORIES OF MARGARINS 减少人造黄油的热量
journal of chemistry and chemical engineering Pub Date : 2020-12-04 DOI: 10.51348/bwod8802
Calories OF Margarins, Khodjaev Sarvar, O. Kimy
{"title":"REDUCING CALORIES OF MARGARINS","authors":"Calories OF Margarins, Khodjaev Sarvar, O. Kimy","doi":"10.51348/bwod8802","DOIUrl":"https://doi.org/10.51348/bwod8802","url":null,"abstract":"The goal is to reduce the calorie content of margarines by changing the composition and fat base. In this regard, we studied the change in caloric content and the content of trans-acids in margarines with a change in their fat content. To reduce calorie content, the fat\u0000base of margarine was also reduced to 60%, and to increase the biological value of the product, it was enriched with highly unsaturated fatty acids. It was determined that with an increase in the number of unsaturated fatty acids and a decrease in the margarine fat content, the stability of the emulsion deteriorates. To increase the durability of low-calorie margarine emulsions, it is necessary to increase the flow rate\u0000of the emulsifier or enrich it with other functional substances.","PeriodicalId":15270,"journal":{"name":"journal of chemistry and chemical engineering","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81480786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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