Essays about: "temperature and pH"

Showing result 21 - 25 of 253 essays containing the words temperature and pH.

1. 21. The effect of temperature on the chemical stability of Vitamin C in a cosmetic product – Development of an HPLC-method for quantitative analysis

   University essay from KTH/Tillämpad fysikalisk kemi

   Author : Sofia Thuresson; [2022]
   Keywords : Vitamin C; HPLC; Stability; Degradation; Antioxidant; Vitamin C; HPLC; Stabilitet; Nedbrytning; Antioxidant;

   Abstract : Vitamin C är en populär ingrediens i hudvårdsprodukter, bland annat på grund av dess positiva effekter på kollagen-produktionen i huden och dess antioxidativa egenskaper. Dessvärre är vitamin C en känslig ingrediens som lätt bryts ned av ljus, syre, hög temperatur eller fel pH-värde. READ MORE

3. 22. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk

   University essay from SLU/Department of Molecular Sciences

   Author : Ebba Bondesson; [2022]
   Keywords : Casein micelle size; milk coagulation time; gel strength; curd yield; freezing; freeze drying;

   Abstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE

4. 23. Characterization of ulvan polysaccharide degrading enzymes from Wenyingzhuangia fucanilytica

   University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

   Author : Erik Apelqvist; [2022]
   Keywords : Enzyme; Enzymatic characterization; Recombinant protein producaiton; Protien purification; E. coli; W. fucanilytica; Transformation; Overexpression; Seaweed; Ulvan; Polysaccharides; biotechnology; Biology and Life Sciences;

   Abstract : The aim of this thesis was to fully characterize the enzyme WFp-105, including bioinformatic analysis, structural modeling, full activity and stability characterization and product determination. As well as for the enzyme WFp-37; optimize protein production in regard to expression strains and cultivation temperature, analyzing the genomic context as well as performing an initial activity detection. READ MORE

5. 24. Development of a Semisolid Baobab-based Protein Snack

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : David Bergman; Olle Wikner; [2022]
   Keywords : Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

   Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE

6. 25. Topical formulation of antimicrobials for wound care

   University essay from Uppsala universitet/Institutionen för farmaceutisk biovetenskap

   Author : Ida Cederwall; [2022]
   Keywords : topical formulation; antibiotic resistance; topical antimicrobial formulation; topical gel; AMP; AP114; amoxicillin; wound care; poloxamer; HPMC;

   Abstract : The increasing spread of antibiotic resistance among bacteria poses a major threat to the public health. There is an urge for the development of innovative formulations of existing and new antibiotics. READ MORE