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Academic literature on the topic 'Peroxide value'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Peroxide value"

Dutka, Volodymyr, and Nataliya Oshchapovska. "Adsorption of Oligomeric Peroxides on Aerosil and Magnesium Oxide and Their Behavior on the Water-Air Phases Interface." Chemistry & Chemical Technology 15, no. 1 (February 15, 2021): 47–52. http://dx.doi.org/10.23939/chcht15.01.047.

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Oligomeric peroxide adsorption of sebacic acid on aerosil and magnesium oxide was studied. Adsorption process parameters were found. It is shown that the adsorption takes place through the hydrogen bonds formation between OH– groups of adsorbents surface and peroxide groups. The adsorption process suggests the behavior of peroxide compounds on the water-air phase’s interface. Monomolecular film formations on water surface for oligomeric peroxides were studied. It was found that calculated values of the area extrapolated to zero pressure (S0) depend on the solvent which was used to apply the peroxide in the phases interface. Oligomeric peroxide monolayers considered as condensation-type monolayers. Thermal decomposition of oligomeric peroxide and its di- and monoperoxide analogues was studied. It was shown that total constants of thermal degradation rate k for oligomeric peroxide are higher than those for di- and monoperoxide analogues. There is a correlation between S0 calculated values and the constants of thermal degradation rate for oligoperoxide. The less is S0 value the higher is k value. The conformational state of the macromolecule was preserved during transferring the oligomeric peroxide solution in an organic solvent to the phases interface that affects k values.

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Zhang, Haodong, Liu Bin, Longlong Lin, Rongxian Qu, Chen Wang, and Junmei Zhang. "Experimental study on lowering oleic acid value and peroxide value of camellia sinensis by scraping film molecular distillation." E3S Web of Conferences 251 (2021): 02029. http://dx.doi.org/10.1051/e3sconf/202125102029.

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Camellia oil is a kind of natural product with high added value. In the process of production, processing, and transportation, acidic substances and peroxides that reduce the quality of oil are produced. In this paper, it was refined by scraping membrane molecular distillation device. The factors affecting the molecular distillation results were analyzed and studied through a single factor experiment and orthogonal experiment. On the surface of the experiment, the optimal process parameters were as follows: the temperature was 190℃, the pressure was 1 Pa, the scraping speed was 300r/min, and the feed amount was 900g/h. Under this condition, the acid value in camellia oil decreased from 2.67mgKOH/g to 0.19mgKOH/g, and the free fatty acid removal rate was 92.88%. The peroxide value decreased from 16.78mmol/kg to 1.03mmol/kg, and the peroxide removal rate was 93.86%. The experimental results showed that the surface of the scraping membrane molecular distillation equipment could meet the national standard of acid value and peroxide value under the appropriate technological parameters, and there was no solvent residue, which was a safe physical purification process.

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Laelia, Rahma, and Pramudya Kurnia. "The effect of frying frequency on acid value and peroxides in various types of oil." Ilmu Gizi Indonesia 3, no. 1 (August 28, 2019): 23. http://dx.doi.org/10.35842/ilgi.v3i1.119.

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Background: People often store frying oil that will be reused or used repeatedly for several times, especially in salted fish frying. Cooking oil that has been used repeatedly with high temperatures or contact with water and oxygen will produce acid and peroxide values. This is due to the oxidation and hydrolysis processes causing oil damage. Objective: To identify the effect of frying frequency on the acid and peroxides value in various types of oil. Methods: This research was an experiment with salted fish frying based on a completely randomized design using three treatments (first, second, and the third frying processed) with three different types of oil, that were coconut oil, palm oil, and corn oil. Acids and peroxides values were analyzed using One Way Anova test continued with Duncan Multiple Range Test (DMRT) test. Results: Acid value in the three types of oil was still within the limits of the standards value 0.6 mg KOH/g based on SNI 3741: 2013 and free fatty acid 0.3% based on SNI 7709:2012. After first until third frying, peroxide value of coconut oil was still within the standard limit, whereas in palm oil and corn oil, after second frying were exceeded of the standard limit based on SNI which have maximal value 10 mek O2/kg. Conclusion: Frying frequency were affected by acid and peroxides values of coconut oil, palm oil, as well as corn oil.

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Shang, Xiaolan, Jie Qiao, and Zhanxiong Chen. "Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate." Journal of Food Quality 2019 (August 1, 2019): 1–8. http://dx.doi.org/10.1155/2019/1671603.

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Pork was used as raw material to produce Cantonese sausage, with additions of 0.05% or 0.1% D-sodium erythorbate. The oxidation indices (peroxide value, TBARS value, carbonyl value, and conjugated dienes value) and enzyme activity (total phospholipase, acid lipase, neutral lipase, superoxide dismutase, and glutathione peroxidase) were measured in the sausages at different processing periods. The results showed slowed lipid oxidation in the presence of D-sodium erythorbate, inhibition of total phospholipase, acid lipase, and neutral lipase activities, and increased superoxide dismutase activity, with little change in glutathione peroxidase activities. When increasing D-sodium erythorbate, the superoxide dismutase activity was negatively correlated with the peroxide value at 5 h (P<0.01), the neutral lipase activity was positively correlated with the conjugated dienes value at 15 h (P<0.01), and the total phospholipase activity was positively correlated with the peroxide value at 30 h (P<0.01). This study explored the antioxidant effect of D-sodium erythorbate and provides a theoretical foundation to improve the quality of Cantonese sausage.

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HARA, Setsuko, Yoshiyuki KOHNO, Minoru AOYAMA, Shuichi ABE, Tsugio ISOBE, Motoko KAKUTA, Kenichi KURIYAMA, et al. "Determination of Peroxide Value by Potentiometry." Journal of Japan Oil Chemists' Society 46, no. 6 (1997): 671–82. http://dx.doi.org/10.5650/jos1996.46.671.

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Suratno, Suratno, and Ronny Victor Utomo. "Bilangan Peroksida pada Minyak Goreng Penjual Gorengan di Jalan Rajawali Kota Palangka Raya." Borneo Journal of Medical Laboratory Technology 1, no. 1 (January 2, 2019): 25–29. http://dx.doi.org/10.33084/bjmlt.v1i1.461.

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A high peroxide value of used vegetable oil can lead to poisoning in the body and various diseases such as diarrhea, fat deposition in blood vessels, cancer and decrease of digestibility of fat and destruction of vitamin E. This study aims to determine the peroxide values in reused cooking oil on fried snack seller on Jalan Rajawali, Palangka Raya. A quantitative descriptive research design was used in this study. Random sampling technique was used to collect the sample � determination of peroxide value using iodometry method. Results show that based on quality requirements, from 14 cooking oil samples there were 78.6% of the samples comply with the peroxide value requirements and 21.4% of the samples did not comply with the peroxide value requirements. Samples which did not adhere to the peroxide value requirements are cooking oil that has been used for more than five repetitions.

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Rustiana, Tuti, and Dinar Rahayu. "VARIASI WAKTU KONTAK ARANG AKTIF UNTUK MENURUNKAN BILANGAN PEROKSIDA PADA MINYAK GORENG BEKAS PAKAI." Medical Technology and Public Health Journal 5, no. 1 (April 7, 2021): 104–10. http://dx.doi.org/10.33086/mtphj.v5i1.1470.

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Vegetable oil in the cooking process usually is used multiple times to fry food. This process exposes the oil to heat and oxidation. The oil itself is lipid. Lipid is a triglyceride, which means three carboxylic acids are bonded to one molecule of glycerol to form of ester. Exposing triglyceride to heat and oxidation causes it to deteriorate and break into smaller molecules such as aldehyde, ketones, and hydrocarbons. This molecule causes rancidity. Rancidity can be measured in terms of the amount of hydroperoxide presents in oil in mEq of O2/Kg. The peroxides present oxidize the iodide to iodine and the iodine is then titrated to a colorimetric endpoint using sodium thiosulfate with starch as an indicator. The amount of iodine produced is directly proportional to the peroxide value. The research has been conducted to reduce the peroxide value of used cooking oil using adsorption. The adsorbent used here is activated charcoal with a concentration of 3% and particle size of 100 Mesh. Contact time with oil is varied, ranged from 30 to 90 minutes. Statistic treatment of t-student test is performed between peroxide value before and after treatment and it is found that the difference is significant. That means active charcoal can decrease peroxide value. One way of ANOVA test among contact times (30, 60, 90 minutes) proves there is no significant difference, leading to the conclusion that activated charcoal at 3% and particle size 100 Mesh can decrease the peroxide value of oil in only 30 minutes of contact time.

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Hong, Suk-Ju, Shin-Joung Rho, Ah-Yeong Lee, Heesoo Park, Jinshi Cui, Jongmin Park, Soon-Jung Hong, Yong-Ro Kim, and Ghiseok Kim. "Rancidity Estimation of Perilla Seed Oil by Using Near-Infrared Spectroscopy and Multivariate Analysis Techniques." Journal of Spectroscopy 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/1082612.

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Near-infrared spectroscopy and multivariate analysis techniques were employed to nondestructively evaluate the rancidity of perilla seed oil by developing prediction models for the acid and peroxide values. The acid, peroxide value, and transmittance spectra of perilla seed oil stored in two different environments for 96 and 144 h were obtained and used to develop prediction models for different storage conditions and time periods. Preprocessing methods were applied to the transmittance spectra of perilla seed oil, and multivariate analysis techniques, such as principal component regression (PCR), partial least squares regression (PLSR), and artificial neural network (ANN) modeling, were employed to develop the models. Titration analysis shows that the free fatty acids in an oil oxidation process were more affected by relative humidity than temperature, whereas peroxides in an oil oxidation process were more significantly affected by temperature than relative humidity for the two different environments in this study. Also, the prediction results of ANN models for both acid and peroxide values were the highest among the developed models. These results suggest that the proposed near-infrared spectroscopy technique with multivariate analysis can be used for the nondestructive evaluation of the rancidity of perilla seed oil, especially the acid and peroxide values.

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Tarchoune, Imen, Cristina Sgherri, Jamel Eddouzi, Angela Zinnai, Mike Quartacci, and Mokhtar Zarrouk. "Olive Leaf Addition Increases Olive Oil Nutraceutical Properties." Molecules 24, no. 3 (February 2, 2019): 545. http://dx.doi.org/10.3390/molecules24030545.

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The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.

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Minami, Ichiro, Hisakazu Mori, Akihisa Katoh, Yoshio Marukane, and Yasushi Kohzu. "Proposal of Lubricant Maintenance by Monitoring Peroxide Value." Journal of the Japan Petroleum Institute 52, no. 6 (2009): 351–56. http://dx.doi.org/10.1627/jpi.52.351.

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Dissertations / Theses on the topic "Peroxide value"

Dubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.

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Lipid oxidation has important consequences in the edible oil industry, producing compounds with sensory impact and thus reducing the economic value of the products. This work focused on the development of two Fourier transform infrared (FTIR) spectroscopy methods for the measurement of peroxide value (PV) and anisidine value (AV), representing the primary and secondary oxidation products of edible oils.
The infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.
The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.
The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)

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Ma, Kangming 1965. "Peroxide value and trans analyses by Fourier transform infrared (FTIR) spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36643.

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New Fourier transform infrared (FTIR) approaches for the quantitative determination of peroxide value (PV) and isolated trans analyses were investigated and developed. The FTIR-PV methods investigated were all based on the stoichiometric reaction of hydroperoxides and triphenylphosphine (TPP) which converts TPP to triphenylphosphine oxide (TPPO). A reference transmission cell (100 mum) method was developed based on the use of a unique TPPO absorption at 542 cm-1. This method covered PV values from 0--15 PV and was shown to be superior in accuracy and reproducibility to the standard American Oil Chemists Society (AOCS) iodometric method. Subsequently, the utility of disposable polyethylene cards, normally used only for qualitative analyses, was investigated for quantitative PV determination. A quantitative IR card method was successfully developed and shown to serve as a very simple, rapid and alternative means of carrying out PV analyses. TPP-impregnated cards were able to reproduce the transmission cell PV results to +/-1.12 PV, while the unimpregnated card was slightly more accurate (+/-0.92 PV). A third FTIR-PV method was developed specifically for the at-line monitoring of high PV fatliquors and employed a germanium attenuated total reflectance sample handling accessory. This method hinged on the use of a TPPO absorption band at 1118 cm-1, normally off scale when pathlengths of >3 mum are used, but is suited to the analysis of oils having very high PVs (>250). The successful quantitative use of the disposable polyethylene IR card to PV led to its study for the quantitative FTIR determination of the isolated trans content of fats and oils and margarines. The polyethylene card was shown to unique and useful properties, tending to inhibit fat crystallization and its inability to retain moisture. These two properties allowed trans determination to be carried out on melted, high trans fats, without heating the polyethylene substrate and also to analyze margarines

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Ma, Kangming. "Peroxide value and trans analyses by Fourier transform infrared (FTIR) spectroscopy." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0032/NQ64609.pdf.

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McGill, Jeremy Parker Firman Jeffre D. "Effect of high peroxide value fats on performance of broilers in normal and immune challenged states." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/6471.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Jeffre D. Firman. Includes bibliographical references.

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Dang, Zheng. "The Investigation of Carboxyl Groups of Pulp Fibers during Kraft Pulping, Alkaline Peroxide Bleaching, and TEMPO-mediated Oxidation." Diss., Georgia Institute of Technology, 2007. http://hdl.handle.net/1853/16143.

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Over the past 10 years, growing concerns over the modification of fibers have led researchers to focus on enriching the carboxyl group content of fibers by chemical oxidation and topochemical grafting. The current series of experiments continues this line of research by investigating the carboxyl group content of fibers during kraft pulping, alkaline peroxide bleaching, and 2,2,6,6-tetrametyl-1-piperidinyloxy radical (TEMPO)-KBr-NaClO oxidation system. The first experiment characterizes changes in the carboxyl group content of fibers for two sets of kraft pulps: 1) conventional laboratory cooked loblolly pine kraft pulps, and 2) conventional pulping (CK) versus Lo-Solids pulping (LS) pulps. The results indicate that effective alkali (EA), temperature, and H-factor are the primary factors controlling fiber charge during kraft pulping. Another set of kraft pulps distinguished by conventional pulping and Lo-Solids pulping were investigated to determine the effect of H-factor and pulping protocol on fiber charge. The second experiment examines the influence of alkaline peroxide treatment on elementally chlorine-free (ECF) bleached softwood kraft pulp. The effect of increased fiber charge on refining, cationic starch adsorption, and hornification was examined. The final experiment investigates the effect of TEMPO-mediated oxidation of an ECF bleached softwood kraft pulp on carboxyl group content, carbonyl group contents, degree of polymerization, and water retention value of fibers. The results show that TEMPO-mediated oxidation is useful in enriching the carboxyl and carbonyl groups to fibers, as well as enhancing the property of water adsorption of fibers. These findings suggest that: (1) kraft pulping process can be modified to obtain the target carboxyl group content, (2) terminal peroxide bleaching provides higher fiber charge which can save energy and chemical charge of subsequent refining and wet-end processes, respectively, as well as reduce hornification during drying, (3) TEMPO-mediated oxidation of fibers is capable of improving the properties of fibers, including fiber charge and water adsorption, and enhancing final paper strength.

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Ye, Liyun. "Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/76833.

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Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in "all natural" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications.
Master of Science in Life Sciences

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Oymak, Mert Mehmet. "Pilot Scale Wheat Germ Stabilization In A Spouted Bed." Master's thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/3/12607153/index.pdf.

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ABSTRACT PILOT SCALE WHEAT GERM STABILIZATION IN A SPOUTED BED OYMAK, Mert Mehmet M.S., Department of Chemical Engineering Supervisor: Prof. Dr. N. Suzan KINCAL Co-Supervisor: Dr. Cevdet Ö
ZTiN April 2006, 97 pages Wheat germ, a nutritionally rich by product of wheat milling, has poor storage stability due to its content of essential fatty acids along with oxidative enzymes. A pilot scale conventional spouted bed was designed and constructed as a high temperature &
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short time treatment unit to bring about drying and roasting effects. By facilitating the use of high temperature inlet air, yet maintaining the bed solids at a temperature below the degradation temperature, spouted bed dryers achieve thermal efficiencies unachievable by other dryers. The inlet diameter, diameter of the column and the angle of the cone were 6.2 cm, 16 cm and 65°
respectively. Thermocouples were placed on the inlet, exit and discharge gate of the column. Temperature profiles were recorded during drying, roasting and cooling of wheat germ. The drying temperatures ranged between 201 and 243°
C, operation times between 6.5 and 12 minutes, and air flow rate between 55 and 65 m3/h. It was seen that the degree of roasting was closely related to the exit temperature of the air. The exit air temperature range was determined as 155-160°
C. Sensory evaluation tests were carried out. Wheat germ processed at 60 m3/h &
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209°
C for 12 min and 55 m3/h &
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216°
C for 7 min were selected as the samples for storage studies, on the basis of the results of sensory evaluation tests. Reproducibility runs were carried out for the selected conditions. The bed height increase study was carried out at 60 m3/h &
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240 to 243°
C. The processed and raw wheat germ was stored in paper pouches at 40°
C, to estimate the shelf life on the basis of earlier studies. Peroxide values of both raw and processed samples were followed during the storage period. The initial peroxide values of raw germ, processed samples, and reproducibility samples were 1.1 meq peroxide / kg oil. The peroxide value formation data were found to follow zero order rate kinetics. Comparison of the peroxide value changes in the processed and raw samples indicated that in the studied range of 55-60 m3/h &
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209-216°
C &
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7-12 min, about 8&
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10 fold increase in the shelf life due to stabilization was achieved. The color parameters of each run were determined using the CIELAB (L*, a*, b*) system. Total color difference (&
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E*) values due to processing were calculated using L*, a* and b* values, to be between 2.3 and 58.6.

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Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.

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Master of Science
Grain Science and Industry
Greg Aldrich
Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of extruded pet foods. In Experiment 1, samples of five chicken byproduct meals (CBPM) from each of three locations and five beef meat and bone meals (BMBM) from each of two locations were analyzed for PV, anisidine value (AV), and thiobarbituric acid reactive substances (TBARS). The PV varied by method and location (P < 0.05). The alternative oxidation analytical methods, AV and TBARS, were not strongly correlated to PV (R² > 0.01). In Experiment 2, one metric ton of each unpreserved CBPM and unpreserved BMBM were collected and left unpreserved (U) or preserved with either ethoxyquin (E) or mixed tocopherols (T). These were held at ambient conditions (25°C, 51% RH) and monitored for PV and AV until values plateaued (41 and 63 days for CBPM and BMBM, respectively). Each “aged” meal was then incorporated into a model extruded cat food diet (~30% protein). Samples of kibble for each treatment were collected and stored at an elevated temperature and humidity (40°C, 70% RH) for 18 weeks and an ambient temperature and humidity (~22°C, 45% RH) for 12 months. The initial reduction (P < 0.05) in PV of the U (highly oxidized) BMBM and CBPM after processing suggests oxidation levels were diluted by food production. The oxidized meal led to a shorter shelf life (P < 0.05) in the finished food by PV analysis; but, sensory analysis by quick assessment did not completely corroborate these findings. These results suggest that PV doesn’t fully describe rendered protein meal stability or have a direct impact on shelf life for consumers; but may have a negative impact on pets due to oxidized lipid consumption.

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Sasnauskaitė, Aistė. "Lietuvoje gaminamų fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklių įvertinimas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_094858-43790.

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Darbo tikslas - įvertinti Lietuvoje gaminamų fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklius. Darbo uždaviniai: 1. Fermentinių sūrių ir sūrio produktų riebalų rūgščių nustatymas dujų chromatografijos metodu; 2. Fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklių analizė ir nustatymo metodų įsisavinimas; 3. Fermentinių sūrių ir sūrio produktų riebalų peroksidų skaičiaus nustatymas ir duomenų statistinis apdorojimas; 4. Fermentinių sūrių ir sūrio produktų rūgštingumo skaičiaus nustatymas ir duomenų statistinis apdorojimas; 5. Fermentinių sūrių ir sūrio produktų juslinių savybių įvertinimas, taikant juslinių savybių profilius. Tirti Lietuvoje pagaminti sūriai: fermentiniai kieti; fermentiniai puskiečiai; sūrio produktai; lydyti sūriai. Tyrimas atliktas Lietuvos sveikatos mokslų universiteto Lietuvos veterinarijos akademijos Maisto saugos ir gyvūnų katedroje ir Kauno technologijos universiteto Maisto instituto Chemijos laboratorijoje. Riebalų rūgštys buvo nustatytos dujų chromatografijos metodu, peroksidų skaičius, riebalų rūgštingumas nustatytas titruojant, aktyvusis rūgštingumas nustatytas potenciometru „CyberScan pH510“. Juslinė analizė fermentinių kietų, fermentinių puskiečių sūrių ir sūrio produktų atlikta taikant juslinių savybių profilius. Išvados: 1. Fermentiniuose kietuose sūriuose buvo nustatytas didesnis sočiųjų riebalų rūgščių kiekis, lyginant su fermentiniais puskiečiais sūriais, sūrio produktais ir lydytais sūriais (p<0,05 visais atvejais)... [toliau žr. visą tekstą]
The aim of the work – evaluate fat quality indicators in Lithuania fermented cheeses and cheese products. Objectives: 1. Determination of fatty acids in fermented cheeses and cheese products by gas chromatography method; 2. Analysis of fat quality indicators and uptake of detection methods in fermented cheeses and cheese products; 3. Determination of the peroxide value and statistical processing of data in fermented cheeses and cheese products; 4. Determination of the acidity and statistical processing of data in fermented cheeses and cheese products; 5. Sensory properties of fermented cheeses and cheese products. Investigated Lithuania cheeses: fermented hard, fermented semi-hard, cheese products and processed cheeses. Analysis of fatty acids in the Lithuanian cheeses and their products was carried out of Lithuania Health Science University Veterinary Academy of Food and Animal Safety department and Kaunas University of Technology, Institute of Food Chemistry Laboratory. Fatty acids were determined by gas chromatography, peroxide and fat acidity were determined by titration, active acidity was determined by potentiometer „CyberScan pH510“. Organoleptic analysis was performed in fermented hard cheeses, fermented semi-hard cheeses and cheese products. Conclusions: 1. The higher amount of saturated fatty acids were found in hard cheeses compared to the semi-hard cheese, cheese products and processed cheese (p <0.05 in all cases). Polyunsaturated fatty acids have been found... [to full text]

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Cardoso, Arnon Afonso de Souza. "Suprimento de enxofre e o alívio do estresse causado pelo bário em capim tanzânia." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11140/tde-07112016-113533/.

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Elevada disponibilidade de bário (Ba) no meio de cultivo pode resultar em severa toxidez nas plantas. A toxidez causada pelo metal pesado nas plantas pode ser amenizada pelo fornecimento de nutrientes, particularmente o enxofre (S). Objetivou-se avaliar os parâmetros produtivos, sintomas visuais, estado nutricional, índice SPAD, indicadores de estresse (malondialdeído, peróxido de hidrogênio e prolina) e a atividade de enzimas do sistema antioxidante (glutationa redutase, superóxido dismutase, catalase, ascorbato peroxidase e guaiacol peroxidase) do capim tanzânia (Panicum maximum Jacq. cv. Tanzânia) cultivado com combinações de doses de S e de Ba na solução nutritiva, em casa de vegetação, em dois ciclos de crescimento das plantas. As plantas foram submetidas às combinações de cinco doses de S (0,1; 1,0; 1,9; 2,8 e 3,7 mmol L-1) com cinco doses de Ba (0,0; 2,5; 5,0; 10,0 e 20,0 mmol L-1), utilizando esquema fatorial fracionado (52), em blocos ao acaso, com seis repetições e seis plantas por unidade experimental. Os parâmetros produtivos e o estado nutricional das plantas foram severamente afetados pelas combinações de S e Ba em ambos os ciclos de crescimento. O aumento na dose de Ba na solução nutritiva prejudicou acentuadamente o crescimento e o estado nutricional das plantas, principalmente na área foliar, e nos nutrientes potássio e magnésio, enquanto o aumento da dose de S amenizou o efeito tóxico do metal. Maiores concentrações de malondialdeído foram observadas nas plantas que apresentaram maior acúmulo do metal pesado. As atividades das enzimas glutationa redutase, catalase e ascorbato peroxidase foram mais altas nas plantas cultivadas com baixo fornecimento de S, enquanto a atividade da guaiacol peroxidase foi aumentada com incremento das doses de Ba e de S.
High barium (Ba) availability in growth medium can cause severe toxicity in plants. Nutrient supply may mitigate heavy metal phytotoxicity, especially the sulphur (S) supply. The study was carried out to evaluate the plant growth, visual symptoms, nutritional status, indicators of stress (malondialdehyde, hydrogen peroxide and proline) and activities of the antioxidant enzymes (glutathione reductase, superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase) in Tanzania guineagrass (Panicum maximum Jacq. cv. Tanzania) grown with combinations of S rates and Ba rates in nutrient solution, in a greenhouse, for two growth periods. Plants received nutrient solutions where combinations of five S rates (0.1, 1.0, 1.9, 2.8 and 3.7 mmol L-1) with five Ba rates (0.0, 2.5, 5.0, 10.0 and 20.0 mmol L-1) were used in a fractionated factorial (52), in randomized block design, with six replications and six plants per experimental unit. Plant production and nutritional status were highly affected by combinations of S and Ba rates, in both growth periods. Increase on Ba rates impaired growth, mainly on leaf area production. Barium rates impaired nutritional status, mainly on potassium and calcium, while increasing on S rates alleviated Ba toxic effects. High concentrations of malondialdehyde was observed in plants with increase of Ba application. The activities of catalase and ascorbate peroxidase were high in plants grown with low S availability, while guaiacol peroxidase activity was enhanced by increasing Ba and S rates in the nutrient solution.

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Books on the topic "Peroxide value"

Firestone, David Dr. peroxide value Official Methods and Recommended Practice of the American Oil Chemists Society. Amer Oil Chemists Society, 1987.

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Book chapters on the topic "Peroxide value"

Kuselman, Ilya, Elena Kardash-Strochkova, and Yakov I. Tur’yan. "Uncertainty and other metrological parameters of peroxide value determination in vegetable oils." In Measurement Uncertainty in Chemical Analysis, 267–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-05173-3_48.

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Clausen, Jørgen, and Søren Achim Nielsen. "Comparison of Whole Blood Selenium Values and Erythrocyte Glutathione Peroxidase Activities of Normal Individuals on Supplementation with Selenate, Selenite, L-Selenomethionine, and High Selenium Yeast." In Selenium, 125–38. Totowa, NJ: Humana Press, 1988. http://dx.doi.org/10.1007/978-1-4612-4606-0_9.

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Technical, AACC. "Determination of Peroxide Value--Acetic Acid-Chloroform Method." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-58-16.01.

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Salmoria, G., I. Michelena, G. Barra, L. Vieira, and R. Paggi. "Oxidative treatment of carbon nanotubes by hydrogen peroxide and O2 plasma for rapid manufacturing applications." In High Value Manufacturing: Advanced Research in Virtual and Rapid Prototyping, 227–30. CRC Press, 2013. http://dx.doi.org/10.1201/b15961-43.

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Bogatko, Alyona, and Vasil Lyasota. "ASSESSMENT OF SAFETY AND FAT QUALITY OF BIRDS ‘CARCASES DURING THEIR PRODUCTION AND STORAGE ACCORDING TO DEVELOPED METHODS." In Priority areas for development of scientific research: domestic and foreign experience. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-049-0-41.

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The urgency of the work is the need to establish criteria for assessing the safety and quality of poultry meat at facilities for its production and storage, due to the development of new express and improved common methods of controlling the safety and quality of poultry meat for risks (biological, chemical, physical) their life cycle. Studies have assessed the safety and quality of poultry carcasses using new and improved methods for determining the acid and peroxide levels of fat compared to conventional methods for determining the degree of freshness of poultry meat. Organoleptic evaluation of fresh poultry meat was established – for storage in a refrigerated chamber at a temperature of 0−4 °С for 5 days; doubtful degree of freshness – birds for storage in a refrigerator at a temperature of 0−4 °C for 6–7 days; stale – for storage in a refrigerator at a temperature of 0−4 °C for more than 7 days on the appearance of the carcass, color, odor on the surface of the carcass and near the bones, the state of the thoracic cavity, subcutaneous and internal adipose tissue, muscle consistency, broth for cooking samples. There is a high probability of acid number of poultry fat of moderate freshness – 1.76±0.12 mg of NaOH (p≤0.001) and stale fat – 2.83±0.07 mg of NaOH (p≤0.001) compared to the acid number of fresh fat poultry (0.72±0.04 mg NaOH), as well as indicators of volatile fatty acids (VFA) in poultry meat of moderate degree of freshness – 6.62±0.43 mg KOH (p≤0.001) and stale fat – 11.05±0.37 mg KOH (p≤0.001) compared to the content of VFA of fresh poultry meat (2.61±0.24 mg KOH). Studies have established a high reliability of determining the indicators of volatile fatty acids in poultry meat – in 98.2–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – in 98.5–99.8 % compared to the acid number as determined by the developed method. The reliability of the indicators for determining the acid number of poultry fat was according to the developed method was 99.9 %. Therefore, the developed method for determining the acid number of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: the acid number of fresh poultry fat – up to 1.0 mg of NaOH; questionable degree of freshness – from 1.1 to 2.5 mg of NaOH; stale – more than 2.5 mg of NaOH. There is a high probability of peroxide content of poultry fat of the appropriate degree of freshness – 0.029 ± 0.002% J (p≤0.001) and stale fat – 0.063±0.003 % J (p≤0.001) compared to the peroxide value of fresh poultry fat (0.010±0.0007 % J), as well as indicators of volatile fatty acids (LFA) in poultry meat of moderate degree of freshness – 6.40±0.48 mg KOH (p≤0.001) and stale fat – 10.43±0.23 mg KOH (p≤0,001) compared to the VFA content of fresh poultry meat (2.58±0.23 mg KOH). The results showed that more reliable data compared to the results of studies for the determination of volatile fatty acids in poultry meat – 98.5–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – 99.0–99.6 % were obtained using the developed improved method. The reliability of the indicators for determining the peroxide value of poultry fat according to the developed improved method was 99.9 %. Therefore, the developed improved method for determining the peroxide value of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: peroxide value of fresh poultry fat – up to 0.010 % iodine of questionable degree of freshness – from 0.010 to 0.040 % iodine; stale – more than 0.040% iodine. The developed methods for determining the safety and quality of poultry carcass fat can be used by state veterinary inspectors as simple test methods to carry out appropriate state risk-based control of poultry meat production and storage facilities.

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Vargas Martínez, María Gabriela, Selene Pascual-Bustamante, and María del Carmen Beltrán-Orozco. "Temperature Effects on the Physicochemical Properties and Composition of Fatty Acids in the Oil of Chia Seeds." In Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications, 218–51. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1518-1.ch010.

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Chia seeds have a high content of omega 3, 6, and 9 fatty acids, so their consumption has become popular, often added to products subjected to heat treatments. This chapter evaluated the effect of temperature and time on the physicochemical properties and fatty acid composition of chia seed oil. The seeds, either whole or ground, were subjected to several treatments using a full factorial experimental design 32 where the factors were: the temperature (150, 187, and 225 °C) and treatment time (10, 25 and 40 min), while the studied responses were: iodine, acid, peroxide, and saponification values, Kreis test, and the content of omega 3, 6, and 9, the latter evaluated by gas chromatography. The use of moderate temperatures and short baking times is recommended (150 to 155 °C, less than 14 min) to avoid the loss in essential fatty acids and thus preserve the nutritional value of chia added in functional foods.

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Shik Hahm, Tae, and David Min. "Analyses of Peroxide Values and Headspace Oxygen." In Methods to Access Quality and Stability of Oils and Fat-Containing Foods. AOCS Publishing, 1995. http://dx.doi.org/10.1201/9781439831984.ch8.

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Schweitzer, George K., and Lester L. Pesterfield. "The Oxygen Group." In The Aqueous Chemistry of the Elements. Oxford University Press, 2010. http://dx.doi.org/10.1093/oso/9780195393354.003.0012.

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The Oxygen Group of the Periodic Table consists of the elements oxygen O, sulfur S, selenium Se, tellurium Te, and polonium Po. The outer electron structure ns2np4 characterizes all five of the elements, with n representing principal quantum numbers 2, 3, 4, 5, and 6, respectively. The ns2np4 indicates the possibility of oxidation states of −II, II, IV, and VI in all of the elements, with O almost always showing a value of −II. As one descends the group, non-metallic character gradually diminishes with only Po being distinctly metallic, and the crossover occurring with the metalloid or semi-metal Te. The II and the VI oxidation states decrease in stability down the group, and the IV oxidation state increases. Oxygen stands out as considerably different from the other elements, there being numerous discontinuities in properties between it and S. Covalent radii in pm are as follows: O(73), S(102), Se(117), Te(135), and Po (149). Ionic radii in pm are as: O−2(126), S−2(170), Se−2(184), and Te−2(207). a. E–pH diagrams. Figure 10.1 depicts the E–pH diagram for O with the soluble species (except H+) at 10−1.0 M. The upper region is occupied by O2, the lower region by H2, and the intermediate area by HOH and its equilibrium species H+ and OH−. This diagram functions as the background for all chemical reactions in HOH solution and in an air or O2 atmosphere. The compound hydrogen peroxide H2O2 is another compound of O and H which is of importance. Because of complicated kinetic behavior, H2O2 can act as either an oxidant or a reductant. Figure 10.2 displays the E–pH diagram for H2O2 at 10−1.0 M when it is functioning as an oxidizing agent. Figure 10.3 is the E–pH diagram for H2O2 at 10−1.0 M when it is acting as a reducing agent. Equations for the lines that separate the species are displayed in the legends of the diagrams.

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Bhandwalkar, Madhuri Santosh. "Industrially Important Enzymes Production From Food Waste." In Advances in Environmental Engineering and Green Technologies, 31–42. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7706-5.ch003.

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To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

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Bhandwalkar, Madhuri Santosh. "Industrially Important Enzymes Production From Food Waste." In Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security, 626–34. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5354-1.ch032.

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Conference papers on the topic "Peroxide value"

Trainer, Amanda. "Hexane Extraction of Meat Meal for Peroxide Value Titrimetric Analysis." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.566.

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Tura, Matilde, Tullia Gallina Toschi, Enrico Valli, Alessandra Bendini, Mara Mandrioli, David Barr, Manfred Spraul, and Agnes Haber. "Microesr to Check the Peroxide Value in Virgin Olive Oils." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.447.

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Öztürk, Burcu, Aslı Zungur-Bastıoğlu, Meltem Serdaroğlu, and Berker Nacak. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7966.

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In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat

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Kuan, Chih-Kuang, Guan-Bang Chen, and Yei-Chin Chao. "The Effects of Preheating and pH Value on the Performance of Hydrogen Peroxide Monopropellant Micro-thrusters." In 42nd AIAA/ASME/SAE/ASEE Joint Propulsion Conference & Exhibit. Reston, Virigina: American Institute of Aeronautics and Astronautics, 2006. http://dx.doi.org/10.2514/6.2006-5240.

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"Effect of Rosmarinus officinalis and Ocimum basilicum Extract on Peroxide Value, Carbonyl Compound, and Free Fatty Acids of Fish Oil." In August 6-8, 2018 Pattaya (Thailand). Eminent Association of Pioneers, 2018. http://dx.doi.org/10.17758/eares3.c0818119.

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Mariana, Rina Rifqie, Evi Susanti, Laili Hidayati, and Roswanira Abdul Wahab. "Analysis of peroxide value, free fatty acid, and water content changes in used cooking oil from street vendors in Malang." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002656.

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Kulić Mandić, Aleksandra, Milena Bečelić-Tomin, Đurđa Kerkez, Gordana Pucar Milidrag, Vesna Pešić, and Miljana Prica. "A mini review: Optimal dye removal by fenton process catalysed with waste materials." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p21.

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Large quantities of solid waste from different industries are commonly disposed in landfills, where can generate wide range of environmental problems. Therefore, the aim of this paper is to give insight on the usage of various waste materials as oxidation catalysts in different Fenton processes for dye removal. In that manner the circular value chain of these materials will be reinforced, obtaining disposal cost reduction and further value addition. Some of industrial wastes (fly ash, electric arc furnace dust, red mud, coal bottom ash, activated carbon from biomass, etc.) that have been used to catalyse Fenton reaction in various researches are reviewed from optimization point of view. Both types of optimization, one-factor-at-a-time (OFAT) and response surface methodology (RSM) are investigated. The study revealed that factors as catalyst concentration, pH value, hydrogen peroxide concentration, dye concentration and reaction time are main factors that influence final Fenton capacity as oxidation process catalysed with reviewed waste materials.

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Geranpour, Mansoureh, Zahra Emam-Djomeh, and Gholamhassan Asadi. "Microencapsulation of pumpkin seed oil by spray dryer under various process conditions and determination of the optimal point by RSM." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7332.

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The objective of this research was to microencapsulating the pumpkin seed oil (PSO) by the spray dryer and also investigating the effects of some process conditions on physicochemical properties of PSO microparticles. Inlet drying air temperature (140-180 ͦC), aspirator rate (55-75%), and peristaltic pump rate (5-15%) effects were studied. Moisture content (%W.b.), Microencapsulation Efficiency (MEE, %) and Peroxide value (POV, meq/kg sample) considered as model responses. Consequently, the ideal drying state for microencapsulation of PSO as a result of optimizing by Response Surface Methodology (RSM) determined with the aim of minimizing the Moisture content and POV and maximizing the MEE. Keywords: Microencapsulation; spray dryer; pumpkin seed oil; optimization; RSM.

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Shields, Bobby L., Eric J. Barth, and Michael Goldfarb. "Predictive Pressure Control of a Monopropellant Powered Actuator." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-42743.

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This work presents a model-based predictive control methodology applicable to systems with discrete input values (on/off) subject to a pure time delay. Specifically, the goal of this work is to develop a controller that will track a desired pressure for a monopropellant-powered pneumatic system with binary on/off input valves. The pneumatic actuator is pressurized by the catalytic decomposition of the liquid monopropellant hydrogen peroxide. The challenge is tracking a proportional output with a binary input, which means the output amplitude is not proportional to the input amplitude, but is proportional in time. This requires the controller to predict the future states for each of the two input candidates, on or off. The error between the predicted future states and the current desired states is calculated for each of the inputs. The control candidate that produces the smallest predicted Lyapunov function value is chosen. This results in the controller tracking a time delayed version of the desired pressure signal. Experimental results of the predictive controller demonstrate the effectiveness of this idea.

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Xiaoxia, Wang, Li Zhuoran, Zhang Liying, You Wei, Liu Song, Mi Aijun, Mao Yawei, and Gao Guiling. "Analysis of Primary Coolant Corrosion Product Effect on Solid Waste Source Term." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-66945.

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Corrosion product in the primary coolant is formed mainly by structure material corrosion and activated corrosion product. Under normal condition, source term of corrosion product maintains at a low level while its radioactive concentration reaches a peak value after the primary is injected with hydrogen peroxide during shutdown oxygenation operation. Following the procedure of corrosion product elimination, analysis has been made on effect which accumulated corrosion product exerts on RCV pre-filter and mixed bed demineralizer. Different primary coolant source terms and the cold shutdown peak value of corrosion product have been considered in the analysis. Under the assumption that dissolved and particle dissolved product has a fixed ratio of 1:1, the surface dose rate of RCV pre-filter varies as the different primary coolant varies. Nuclides proportion has been listed and charted based on the calculation. If cold shutdown condition has been taken in primary coolant source term calculation, then the RCV pre-filter surface dose rate will reach 345Sv/h; If primary coolant design value has been taken in source term calculation, then the RCV pre-filter surface dose rate will reach 42.2Sv/h; If 1/3 primary coolant design value has been taken in source term calculation, then the RCV pre-filter surface dose rate will reach 14.1Sv/h. For the waste resin in RCV mixed bed demineralizer, the corrosion product leaves a small contribution (less than 5%) if the cold shutdown is not considered in primary coolant source term calculation; and a contribution of over 90% if the cold shutdown is considered. The analysis provides a radiation safety analysis basis for NPP solid waste.

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Reports on the topic "Peroxide value"

Stromer, Bobbi, Anthony Bednar, Milo Janjic, Scott Becker, Tamara Kylloe, John Allen, Matt Trapani, John Hargrove, and James Hargrove. Trace explosives detection by cavity ring-down spectroscopy (CRDS). Engineer Research and Development Center (U.S.), August 2021. http://dx.doi.org/10.21079/11681/41520.

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We built three successive versions of a thermal decomposition cavity ring-down spectrometer and tested their response to explosives. These explosive compound analyzers successfully detected nitroglycerine, 2,4,6-trinitrotoluene (TNT), pentaerythryl tetranitrate, hexahydro-1,3,5-trinitro-s-triazine and triacetone triperoxide (TATP). We determined the pathlength and limits of detection for each, with the best limit of detection being 13 parts per trillion (ppt) of TNT. For most of the explosive tests, the peak height was higher than the expected value, meaning that peroxy radical chain propagation was occurring with each of the explosives and not just the peroxide TATP.

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Reports on the topic "Peroxide value"