Autor: Różańska, Anna - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: KTaO3 a perovskite for water and air treatment
Autorzy:: Różańska, Anna
Namieśnik, Jacek
Powiązania:: https://bibliotekanauki.pl/articles/1179565.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: hydrothermal method
perovskite
photocatalytic activity
potassium tantalate
transitions metals
Opis:: Perovskites are inorganic compounds that exhibit dielectric properties. These minerals belong to the crystal ceramics family. These compounds are described by the formula: ABX3 where, A and B are 2, 3 or 4 valuable metal ions, and X is an ion of oxygen or fluorine. An example of perovskite is the compound KTaO3. There are many methods for producing KTaO3, but the hydrothermal method is most commonly used. Perovskites can be characterized by magnetic, photocatalytic and electrical properties. For this reason, the most effective methods for obtaining perovskite structures are sought, and research methods for their characterization are developed. In this thesis, KTa0.8A0.2O3 (A = Co, Fe, Ni) was obtained by hydrothermal method. The influence of dopants on the photocatalytic was verified. As a result of experiments, it was found that two samples had a single phase the pyrochlore structure (KTaO3 and KTa0.8Fe0.2O3). The Ni-doping increased photocatalytic activity, while Fe-doping reduced photocatalytic activity.
Źródło:: World Scientific News; 2017, 75; 73-80
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Overall color parameter as a parameter determining the level of oxidation of olive oil
Autorzy:: Różańska, Anna
Namieśnik, Jacek
Powiązania:: https://bibliotekanauki.pl/articles/1179567.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: analytical chemistry
edible oils
food analysis
olive oil
overall color parameter
thermal degradation
Opis:: Edible fats are an important part of a human daily diet. They have a significant effect on the proper functioning of the human body. During frying, the oil is chemically modified and the fats consumed should have the highest oxidation stability. The subject of the study were samples of olive oil bought at local markets in Gdansk. Samples were heated at 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. The aim of the study was to determine the differences in the level of oxidation of selected edible oils which were heated. Studies were performed using spectrophotometric techniques. The dependence between the level of oxidation of the olive oil samples and the value of the overall color parameter was determined. Based on the results obtained, the lower value of the color parameter overall, means that the oil is more degraded. The used procedure is characterized by an uncomplicated and low cost consuming stage of the preparation of the sample for analysis and also enables rapid analysis.
Źródło:: World Scientific News; 2017, 75; 81-88
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Fast GC as a useful tool for authenticity assessment of kiwifruit
Autorzy:: Michalczuk, Paweł
Myszka, Joanna
Lubinska, Martyna
Różańska, Anna
Namieśnik, Jacek
Powiązania:: https://bibliotekanauki.pl/articles/1179549.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: DFA
PCA
SIMCA
SQC
botanical origin
chemometric analysis
electronic nose
food analysis
gas chromatography
kiwifruit
Opis:: Kiwifruit is one of the healthiest fruits due to its high content of biologically active substances and nutrients. The most popular species of Actinidia (kiwifruit) are the Actinidia deliciosa fruits called kiwi and Actinidia chinensis commonly called golden kiwi, while the lesser known species is Actinidia arguta known as mini kiwi. Bioactivities and nutrients of Actinidia are influenced by species and cultivars. It is very important to find a way to distinguish kiwifruit samples from botanical and geographical origin. For this purpose, the possibility of application of electronic nose based on ultra-fast gas chromatography for differentiation three types of kiwifruit was investigated. A set of 18 samples of kiwifruits were analyzed by fast GC e-nose. This device contains two parallel chromatography columns with different polarity connected with two flame ionization detectors (μ-FIDs). Four data analysis methods were used: discriminant function analysis (DFA), principal component analysis (PCA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of e-nose based on fast GC system allows to effective and rapid compare of aroma profiles of three types of kiwifruits. PCA, DFA and SIMCA data analysis method were for visualization the discrimination between groups of kiwifruit species. The SQC method allowed to assess the quality of the samples. All of used chemometric methods allows for full discrimination of all groups of samples. In summary, the use of ultra-fast GC with four statistical methods can be used to discrimination of kiwifruit samples due to their botanical and geographical origins.
Źródło:: World Scientific News; 2017, 75; 6-17
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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