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Observations on the crystallization of glucose from aqueous solution

100%

Napierala D. M., Biskupski P., Plenzler G. B.

Acta Agrophysica

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2003

|

tom 02

|

nr 2[96]

2

Effect of sonication on the crystallization of honeys

88%

Stasiak D. M., Dolatowski Z. J.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 3[A]

Investigations were carried out into the effect of sonication of bee honeys on the course of their crystallization during storage. Use was made of ultrasounds with a frequency of 40 kHz and intensity of ca. 2 W/cm2. Analyses were carried out for physicochemical characteristics of honeys, including: viscosity, texture, conductance and crystallization degree. After 30-min sonication, an increase in viscosity by ca. 30 mPa.s and a reduction in conductance by 0.6 mS/cm were observed in the solution examined. Analyses of the texture (hardness) of honey subjected to the sonication process demonstrated an initial increase of hardness and then its stabilization and even a slight decrease, as compared to the control samples. The degree of crystallization was proportional to the exposure time to ultrasound treatment. The biggest crystals were observed in the non-sonicated samples. Sonication modified the crystallization process of the examined sugar solutions to a significant extent. Observations of the solutions after the sonication demonstrated the formation of a high number of crystals in the whole volume of the sample, whereas the non-sonicated solutions were observed to crystallize unevenly forming large crystals. It was shown that the ultrasound treatment modified the course of recrystallization and, as a result, texture of the recrystallized honeys by decreasing their hardness.

3

The influence of crystallization and temperature on electrical parameters of honey

75%

Luczycka D., Pentos K., Wysoczanski T.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2016

|

tom 586

The electrical properties of honey such as impedance, permittivity and dielectric loss factor are now often used for honey quality assessment. The measurement of electrical honey features can be very interesting alternative to time-consuming and expensive methods based on chemical parameters measurement. In this paper, the influence of temperature and crystallization on honey’s electrical properties is investigated. The electrical parameters that are potentially useful for honey crystallization detection and their measurement conditions are indicated. The multifloral, rape and goldenrod honey was used for this study. The impedance was measured in the frequency range from 10 Hz to 1 MHz, and at temperatures of 20, 25 and 30°C. The permittivity and dielectric loss factor values were then calculated. The results show that impedance can be a useful electrical parameter for honey crystallization detection, and in order to reduce the impact of temperature the measurements should be taken at a frequency of about 8–10 kHz.

4

Impurities of procymidone - GC-MS identification. Optimization of procymidone crystallization conditions

75%

Polec I., Lewandowska M., Kielczewska A., Legocki J.

Pestycydy

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2004

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nr 1-2

33-40

5

Phosphate removal by crystallization in a pellet reactor

75%

Kryger-Styga H.

Zeszyty Naukowe Wyższej Szkoły Pedagogicznej w Bydgoszczy. Studia Przyrodnicze

|

1994

|

tom 11

6

Zagadnienia kinetyki krystalizacji przy gotowaniu cukrzyc

63%

Kudrik W. K., Stangieew W. O., Majdanjuk W. K.

Gazeta Cukrownicza

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1989

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tom 97

|

nr 07

7

Zastosowanie koncepcji pionowych krystalizatorów chłodzących, Część IV. Próbny rozruch prototypu VCHK

63%

Kucera S., Klepal J., Zalabak M.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 04

8

Koncepcja zbliansowania perspektywicznego rozwiązania produktowni

63%

Austmeyer K. E., Marwerde R.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 02

9

DSC thermograms of melting and crystallization as a “fingerprint” in the evaluation of the authenticity of butter

63%

Tomaszewska-Gras J., Kijowski J.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

10

Postęp w produkcji cukru

63%

Cerolini G.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 08-12

11

Otrzymywanie cukrzycy zarodowej

63%

Grabka J.

Gazeta Cukrownicza

|

1988

|

tom 96

|

nr 10

12

Zastosowanie koncepcji pionowych krystalizatorów chłodzących, Część III. Rozwój prototypu pionowego krystalizatora chłodzącego

63%

Kucera S.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 04

13

Krystalizacja cukru przez chłodzenie z roztworów o róznym składzie niecukrów

63%

Tuzylkin W. I.

Gazeta Cukrownicza

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1989

|

tom 97

|

nr 07

14

Preparaty chemiczne ułatwiające krystalizację sacharozy w warnikach

63%

Gruszecka H.

Gazeta Cukrownicza

|

1988

|

tom 96

|

nr 10

15

Projekt i bilans nowych schematów pracy produktowni

63%

Ausmeyer K. E., Marwede R.

Gazeta Cukrownicza

|

1988

|

tom 96

|

nr 03

16

Preparing the cocoa butter replacer by fractional crystallisation of hydrogenated rapeseed oil

63%

Pawlowicz R., Drozdowski B., Hazuka Z.

Polish Journal of Food and Nutrition Sciences

|

1996

|

tom 05

|

nr 3

The rapeseed oil was hydrogenated with sulphur modified nickel catalyst. The parameters of hydrogénation process were found not to affect the physical properties of fats having the same hydrogénation degree. The conditions of fractional crystallisation from acetone of hydrogenated rapeseed oil were optimised for a high yield of the fat replacing cocoa butter. At 22°C and 2°C for the first and second crystallisation, respectively, such product was obtained with an over 60% yield as the middle fraction out of three that were isolated. The degree of hydrogenation of the fractionated fat did not affect the physical properties of the cocoa butter replacer, although it affected the yield. The physical properties of the fractions after the crystallisation of hydrogenated fat resulted mostly from high differences in the content of saturated and trans-unsaturated fatty acids.

17

Modelling biomineralization using lipid surfaces

63%

Saily V. M. J., Ryhanen S. J., Jutila A., Parry M. J., Kinnunen P. K. J.

Cellular and Molecular Biology Letters

|

2005

|

tom 10

|

nr Suppl.

18

Crystallization and preliminary crystallographic studies of a new crystal form of papain from Carica papaya

63%

Kozak M., Kozian E., Grzonka Z., Jaskolski M.

Acta Biochimica Polonica

|

1997

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tom 44

|

nr 3

A new crystal form of papain from the latex of Carica papaya, complexed with an inhibitor (Z-Arg-Leu-Val-Gly-CHN2) was obtained by the vapor-diffusion method using a methanol/ethanol mixture as a precipitant. The slat-like crystals are monoclinic, space group P2 1, with unit cell parameters a = 42.6 A, b = 49.8 A, c = 50.5 A, β= 111.9°, and contain one molecule in the asymmetric unit. The crystals are stable in the X-ray beam and diffract beyond 1.8 A. A molecular model has been placed in the unit cell by molecular replacement.

19

Cloning, expression, and crystallization of Cpn60 proteins from Thermococcus litoralis

63%

Osipiuk J., Sriram M., Mai X., Adams M. W. W., Joachimiak A.

Acta Biochimica Polonica

|

2000

|

tom 47

|

nr 1

Two genes of the extreme thermophilic archaeon Thermococcus litoralis homologous to those that code for Cpn60 chaperonins were cloned and expressed in Escherichia coli. Each of the Cpn60 subunits as well as the entire Cpn60 complex crystallize in a variety of morphological forms. The best crystals diffract to 3.6 resolution at room temperature and belong to the space group I422 with unit cell parameters a = b = 193.5 A, c = 204.2 A.

20

Biochemical and structural studies of plant circadian clock proteins

51%

Saini R., Szpotkowski K., Kozak M., Jaskolski M., Davis S. J.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2013

|

tom 94

|

nr 1

Ograniczanie wyników

Observations on the crystallization of glucose from aqueous solution

Effect of sonication on the crystallization of honeys

The influence of crystallization and temperature on electrical parameters of honey

Impurities of procymidone - GC-MS identification. Optimization of procymidone crystallization conditions

Phosphate removal by crystallization in a pellet reactor

Zagadnienia kinetyki krystalizacji przy gotowaniu cukrzyc

Zastosowanie koncepcji pionowych krystalizatorów chłodzących, Część IV. Próbny rozruch prototypu VCHK

Koncepcja zbliansowania perspektywicznego rozwiązania produktowni

DSC thermograms of melting and crystallization as a “fingerprint” in the evaluation of the authenticity of butter

Postęp w produkcji cukru

Otrzymywanie cukrzycy zarodowej

Zastosowanie koncepcji pionowych krystalizatorów chłodzących, Część III. Rozwój prototypu pionowego krystalizatora chłodzącego

Krystalizacja cukru przez chłodzenie z roztworów o róznym składzie niecukrów

Preparaty chemiczne ułatwiające krystalizację sacharozy w warnikach

Projekt i bilans nowych schematów pracy produktowni

Preparing the cocoa butter replacer by fractional crystallisation of hydrogenated rapeseed oil

Modelling biomineralization using lipid surfaces

Crystallization and preliminary crystallographic studies of a new crystal form of papain from Carica papaya

Cloning, expression, and crystallization of Cpn60 proteins from Thermococcus litoralis

Biochemical and structural studies of plant circadian clock proteins