What-causes-a-fruit-to-be-brown.pptx
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Enzymatic browning is an oxidation reaction that occurs in some foods like fruits and vegetables when exposed to oxygen in air, causing them to turn brown. Enzymes are proteins that act as catalysts to speed up biochemical reactions without being used up. Enzymes require cofactors like metal ions or vitamins to function properly, and deficiencies can cause health issues. During enzymatic browning, oxygen reacts with chemicals in cut fruit through a redox reaction where electrons are transferred, changing the color.
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Visual Technique,PM indicators (metallochromic), Indicators of pH, Redox Indicators
Instrumental Techniques-Photometry
Potentiometry
Miscellaneous methods.
Complex titration with EDTA.
Authoring a personal GPT for your research and practice: How we created the Q...
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Micronuclei test.M.sc.zoology.fisheries.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
11.1 Role of physical biological in deterioration of grains.pdf
Storagedeteriorationisanyformoflossinquantityandqualityofbio-materials.
Themajorcausesofdeteriorationinstorage
•Physical
•Biological
•Mechanical
•Chemical
Storageonlypreservesquality.Itneverimprovesquality.
Itisadvisabletostartstoragewithqualityfoodproduct.Productwithinitialpoorqualityquicklydepreciates
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
Randomised Optimisation Algorithms in DAPHNE
Slides from talk:
Aleš Zamuda: Randomised Optimisation Algorithms in DAPHNE .
Austrian-Slovenian HPC Meeting 2024 – ASHPC24, Seeblickhotel Grundlsee in Austria, 10–13 June 2024
https://ashpc.eu/
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What-causes-a-fruit-to-be-brown.pptx
- 2. It is because of the Enzymatic Browning.
- 3. Enzymatic Browning - is an oxidation reaction that takes place in some foods, mostly fruits and vegetables, causing the food to turn brown.
- 4. - These are organic or biological catalyst.
- 6. Catalysts - are substances that speed up a reaction without being used up, destroyed, or incorporated into the end product.
- 8. Because it is essential for digestion, liver function and much more. Too much or too little of a certain enzyme can cause health problems.
- 12. - protein portion that forms inactive enzyme
- 14. - nonprotein portion that supports a biochemical reaction (activator)
- 16. - the whole enzyme which is catalytically active
- 18. - they supply positive charges to the enzyme through covalent bonding
- 19. EXAMPLES: Mg+2, Zn+2, Mn+2, Na+1, Fe+2, K+1, and Cu+2
- 20. - organic molecules that usually come from vitamins that we take everyday, they are temporarily bind to apoenzyme
- 22. - can be either metal ions/ organic molecules, they bind to apoenzyme permanently
- 24. Take note that, for an enzyme to proceed to its catalytic action, there are specific cofactors/coenzymatic fuctions like vitamins and minerals to meet our nutritional needs everyday for our body to function effeciently.
- 25. -there are minimum amount of energy needed to start any chemical reaction which is what we call the "Activation Energy"
- 29. When oxygen in air, reacts with chemicals on the surface of the cut fruit. The oxygen oxidizes the chemicals in the fruit causing a redox reaction, therefore, the color changes.
- 31. - reduction(redox) reactions, in which electrons are transferred from one reacting species to another.
- 33. -Are the chemical changes that occurs whaen electrons are transferred between reactants
- 35. - originally meant combining with oxygen
- 36. - originally meant the loss of oxygen from a compound
- 38. - LOSS of ELECTRONS
- 39. - GAIN of ELECTRONS
- 44. EXAMPLE: Na -- Na + e - (notice the electron are on the right)
- 45. EXAMPLE: Cl2 + 2e- -- 2Cl - (notice the electrons are on the left)
- 46. -replacement reactions, combination reactions, decomposition reactions and combustion reactions are REDOX REACTIONS.
- 47. Examples of reactions that are NOT REDOX REACTIONS include double-replacement reactions and acid-base reactions.
- 49. -If any atoms CHANGE THEIR OXIDATION NUMBER, the reaction is redox
- 50. -The element that INCREASES ITS OXIDATION NUMBER is oxidized
- 51. -The element that DECREASES ITS OXIDATION NUMBER is reduced
- 52. -The reactant that CONTAINS THE ELEMENT THAT IS OXIDIZED is the reducing agent
- 53. -The reactant that CONTAINS THE ELEMENT THAT IS REDUCED is the oxidizing agent