{"title":"约旦纳米技术的地位","authors":"A. Alkhawaldeh","doi":"10.55923/jo.ijeal.3.3.713","DOIUrl":null,"url":null,"abstract":"The nanotechnology is used as a maturation agent in bread making but has a high toxic potential. To calculate bread nanotechnology levels, a speedy and accurate spectrophotometric approach was validated, based on the red-ox reaction of nanotechnology and promethazine in the acidic substance. A red-pink substance with an absorption limit at 490 nm has been developed. A linear curve (r = 0,970) was applied to nanotechnology in commercial bread with a spectrum of 0.5 μg/mL, the process being applied successfully.","PeriodicalId":327901,"journal":{"name":"International Journal of Engineering and Artificial Intelligence","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nanotechnology of Status in Jordan\",\"authors\":\"A. Alkhawaldeh\",\"doi\":\"10.55923/jo.ijeal.3.3.713\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The nanotechnology is used as a maturation agent in bread making but has a high toxic potential. To calculate bread nanotechnology levels, a speedy and accurate spectrophotometric approach was validated, based on the red-ox reaction of nanotechnology and promethazine in the acidic substance. A red-pink substance with an absorption limit at 490 nm has been developed. A linear curve (r = 0,970) was applied to nanotechnology in commercial bread with a spectrum of 0.5 μg/mL, the process being applied successfully.\",\"PeriodicalId\":327901,\"journal\":{\"name\":\"International Journal of Engineering and Artificial Intelligence\",\"volume\":\"33 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Engineering and Artificial Intelligence\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.55923/jo.ijeal.3.3.713\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Engineering and Artificial Intelligence","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55923/jo.ijeal.3.3.713","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The nanotechnology is used as a maturation agent in bread making but has a high toxic potential. To calculate bread nanotechnology levels, a speedy and accurate spectrophotometric approach was validated, based on the red-ox reaction of nanotechnology and promethazine in the acidic substance. A red-pink substance with an absorption limit at 490 nm has been developed. A linear curve (r = 0,970) was applied to nanotechnology in commercial bread with a spectrum of 0.5 μg/mL, the process being applied successfully.
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