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Amylum [Extra Quality]


A sweet little hand-carved pendant to wear day in and day out, the Amylum Star name is derived from a term for plant life that means to provide a source of energy. The sterling silver pendant is set with a tiny diamond. Let your amylum star help your energy flow.




amylum



In a leading article literature is reviewed concerning isolation of amylolytic enzymes by adsorption on differently modified starches, resp. on other adsorbents. DEAE amylum, DEAHP amylum and DEAE-Sephadex A 25 were found to be most suitable adsorbents. The other adsorbents examined did not reach claimed parameters.


Studying isolation technique with DEAE amylum the method was found to be suitable for isolation of alpha-amylase. After determination of optimal conditions sorption curves were illustrated, from which the amount of DEAE amylum needed for 100% enzyme sorption from solutions of various activity and origin can be calculated. Preparation obtained shows high temperature stability and can be used in food industry and agriculture or after its elution in pharmacy. At the end of the paper laboratory isolation technique is described.


Purple yam (Dioscorea alata L.) is a traditional food as a source of alternative carbohydrates and potentially as food functional ingredients. Purple yam contains high carbohydrate and some antioxidant compounds but contains high enough Ca oxalate. This study aims to reduce the content of Ca oxalate by soaking in NaCl solution and analyze its effect on amylum size in purple yam. The research used Completely Randomized Design (CRD) with the single factor of NaCl concentration. Treatment of soaking with different concentrations of 5%, 10%, 15% and with four replications for each treatment. The parameters observed were number and size of crystal Ca oxalate (μm), Ca oxalate content (ppm) and decrease percentage, and amylum size (μm). The data were analyzed using Analysis of Variance (ANOVA) at 95% confidence level and continued by multiple-range test Duncan's Multiple Range Test (DMRT). The results showed that soaking in NaCl solution had an effect on Ca oxalate content of each treatment but did not affect on the number and size of crystals Ca-oxalate and amylum size. The best treatment was found in the treatment of P2 (10% NaCl) which can reduce Ca oxalate to 22.89% with oxalate content of 78.92 ppm. The higher concentration of NaCl in the solution increasingly affect the reduction of oxalate content on purple yam. . Keywords: Amylum, Ca oxalate, Dioscorea alata L., Purple yam.


Pacing (Costus speciosus) is an herbaceous plant that is native to Indonesia and it can be used as a male contraceptive due to spermatogenesis inhibition. The purpose of this study is to find out the composition of optimum Avicel PH 200 as the filler-binder and amylum as the disintegration agent and to find out the variations on physical properties of the powder and tablet. The tablets were made by directly compression in 8 runs based on Simplex Lattice Design (SLD) from Design Expert 7.1.5, in which the test on physical properties of powder includes tapping index, water absorption, and moisture content, as well as on the physical properties of tablet, including hardness, friability, and disintegration time. The results showed that the variation in the composition between Avicel PH 200 as the filler-binder and amylum as the disintegration agent had a significant effect on the friability of Costus speciosus (CS) extract tablet, in which the combination of both materials can increase the friability of the tablet. The optimum formula of CS tablet had a composition of Avicel PH 200 by 462,5 mg and amylum by 37,5 mg contained in each tablet.


Starch (amylum in Latin, amylon in Hebrew and Greek) is a classic ingredient used in many foods. Starch is a complex carbohydrate, a major component of cereals and some vegetables. Commercial starch is produced from corn, wheat, rice, potato and tapioca. These crops have a very high starch content, which is physically separated from the plant in large manufacturing facilities dedicated to these products. The predominant source of food starch in North America is corn. Corn is ground and mixed with water, after which the starch is separated from the other components of the kernel (bran, protein, and germ) and dried in large systems designed specifically for starch. At this point, no Kashrus concerns are apparent, and starch was generally considered to be of little Kashrus concern. Recent industry trends, however, have compromised this assumption. First, companies have developed specialty spray-dried starch products. Spray drying is a process whereby a liquid is sprayed in a fine mist into a hot air chamber, causing the moisture in the spray to evaporate and leaving a dried powder. The type of spray drier needed for this process is often not available in the starch plant, and such material is therefore shipped to companies that specialize in this type of processing. Unfortunately, these custom spray-drying companies process many products on the same equipment, including dairy and non-Kosher items, which would compromise the otherwise Kosher status of the starch. Second, a salvage business has developed in the starch industry. At times, shipments of starch may deteriorate or otherwise fall below the required specifications for use, usually because they had become wet. Salvage companies buy this distressed material, grind and sift it (or spray dry it) and sell it for food use. The re-grinding process involves significant heat, and the source of the starch is often unknown. For both of these reasons, the MK takes care to ensure that all starch bears a reliable Kosher certification. An even more interesting problem that was discovered involved potato starch. Peeling potatoes by hand is tedious work, and in large factories a process called steam pealing does this work. Potatoes are placed in a large pressure cooker, which is pressurized with steam. The steam forces itself under the potato peel, and when the pressure is suddenly released the peel pops off of the potato. The concern noted was that the steam was also used to heat the animal fat used in the plant to fry French fries, the condensate from which returned to the boiler and was used to peel the potatoes. Such a system compromised the potato starch made from these potatoes, again pointing to the need for a reliable Kosher certification for the product. .


The plant stores glucose as amylum (starch) to keep the osmolarity of the cell roughly the same. Amylum helps by combining a lot of glucose into one molecule. Imagine an amylum molecule consisting of 25 molecules of glucose. This amylum molecule counts as only 1 molecule for osmosis, whilst 25 seperate glucose molecules would count as 25.


A Long residue is a bottom product of an atmospheric distillation unit of crude oil. Generally this product is further processed in a refinery secondary unit to produce more yield. In case there is no refinery secondary process this bottom product is mixed with chemicals to produce marine fuel oil. This paper aims to describe the impacts of a long residue addition to the briquette quality of Ketapang or Terminalia catappa fruit and siwalan or Borassus flabellifer L fruit skin charcoals using amylum as an additive and a manual briquette machine. Each briquette composition consisted of 10 %, 20 % and 30 % weight of long residue respectively and, 5 % weight of amylum. A manual briquette machine was used to mold the briquette. The Briquette results, then, were analyzed based on their proximate parameters and porosity. The analysis shows that the higher the long residue addition the better the briquette proximate analysis result. Some parameters such as porosity, moisture content, and calorific value fulfill the Briquette Indonesian standard nevertheless parameters such as FC, ash and volatile matter contents need to be improved. These three last parameters relate to the raw materials chosen and the performance of a charcoal furnace used. The compressive strength of the briquettes also does not fulfill the requirement as a manual molding machine was used for briquette process.


Her Excellency met with researchers and their teams from the UPEI Faculty of Sustainable Design Engineering including Dr. Ali Ahmadi, assistant professor of engineering who is leading a team focusing on the 3D (bio-) printing of natural polymers such as amylum and chitin for tissue engineering and drug delivery applications, adding value to waste streams coming from PEI potato and shellfish industries. 041b061a72


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