储藏时间和温度对马钱子马铃薯原液凝固效率的影响

R. R. Warrier, Bg Sing, C. Balaji, P. Priyadarshini
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引用次数: 3

摘要

研究了马钱子马铃薯原液贮存时间和贮存温度对其混凝效果的影响。种子提取物对水样的混凝效率取决于水样的初始浊度。原液只能澄清高度浑浊的溶液。原液的最佳投加量为5%,最佳投加时间为50 min。在室温(28°C)下保存的马铃薯原液的保质期仅为5天,并且能够从高浊度和低浊度的水样中去除浊度,对于中等浊度的水样没有观察到凝血活性。观察到最高浊度去除的原液,保存三天。对于储存在冰箱中的原液,保质期延长至7天,浊度去除效率分别从低浊度的45.9%提高到63.8,高浊度的43.7%提高到64.9%。
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Storage Duration and Temperature Effects of Strychnos potatorum Stock Solutions on its Coagulation Efficiency
This study presents the effects of storage duration and temperature of Strychnos potatorum stock solution on its coagulation efficiency. Coagulation efficiency of the seed extracts on water samples depended on the initial turbidity of the water sample. The stock solutions could clarify only highly turbid solutions. The optimum dosage of the stock solutions was 5% and optimal time required was 50 minutes. S. potatorum stock solutions, which were kept at room temperature (28 °C), had a shelf life of only five days and were able to remove turbidity from high and low turbidity water samples and no coagulation activity was observed for medium turbidity. The highest turbidity removals were observed for stock solutions, which were kept for three days. For stock solutions which were stored in refrigerator, shelf life was extended upto seven days, and the turbidity removal efficiencies improved from 45.9 to 63.8 for low and 43.7 to 64.9 % for high turbidity water samples, respectively.
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