The аrticle is devoted to study of adsorption of enzymes, antioxidants contained in horseradish root on starch to create enterosorbent with anti-oxidant properties. For this goal we have studied adsorption isotherm calculated constants, thermodynamic parameters (change of enthalpy, entropy, and isobaric-isothermal potential); sorption kinetics of enzyme-antioxidants on starch and calculate the main characteristics. The method of producing of enterosorbent - antioxidant on based starches has been developed based on the experimental data. The ready sorbent is a white powder having no taste and smell. In biological fluids and water, it is insoluble. The enterosorbent on starch does not dissolve in water and biological fluids. It is the solid component. This enterosorbent can be used to protect the gastrointestinal tract of humans and animals against a wide variety of oxidants and peroxide. The results of this work will form the basis for the study of the antioxidant properties of the resulting enterosorbent. The results showed that during the tests, the enterosorbent on the starch showed good antioxidant properties. It has high antioxidant activity with respect to hydrogen peroxide
The present review highlights the theoretical founda-tions of electric activation of aqueous solutions, their characteristics and properties
A number of thermoreactive oligomers was obtained
via the Michael interaction of molar excesses of
hexamethylene-bis-maleimide with 5,5’-bisbenzotriazoles
in melt. The structure of them was
proved by the 13C spectroscopy method. The one-step
synthesis in melt, without by-products evolution, in
absence of organic solvents, additional reagents, and
catalysts is the more acceptable in point of view of
technology (a finished reaction product does not
require any purification). The process itself is the
nucleophile addition across double bond, and so it can
be attributed to the atom-saving technologies.
According to data of the dynamic scanning calorimetry
(DSC) and the thermogravimetry (TG), oligomers fuse
at 130.8–135.6 °С, cross-link at 185–250 °С, and begin
their thermal destruction in air at temperatures of 400–
420 °С. The tensile strength at shear of the glued joints
on base of oligomers (steel plates overlapped) is 14.2–
23.7 MPa (142–237 kgf/cm2
). The positive effect from
the introduce of 5,5’-bis-benzotriazolyl fragments into
structure of bismaleimide thermoreactive oligomers on
strength of the glued joints between metal plates was
revealed
The article is devoted to studying adsorption of enzymes,
antioxidants contained in horseradish root on
starch to create enterosorbent with anti-oxidant properties.
For this goal, we have studied adsorption isotherm
calculated constants, thermodynamic parameters
(change of enthalpy, entropy, and isobaric-isothermal
potential); sorption kinetics of enzyme-antioxidants on
starch and calculate the main characteristics. The
method of producing of enterosorbent - antioxidant on
based starches has been developed based on the experimental
data. The ready sorbent is a white powder having
no taste and smell. Insoluble in biological fluids
and water. It is the solid component. The enterosorbent
can be used to protect the gastrointestinal tract of humans
and animals against a wide variety of oxidants
and peroxide. The results of this work will form the
basis for the study of the antioxidant properties of the
resulting enterosorbent
The current-voltage characteristics and the number of
effective ion transfer, as well as the frequency
spectrum of the electrochemical impedance of
multilayer ion-exchange membranes in a stable and
controllable thickness of the diffusion layer were
measured, using the of rotating membrane disk
complex. The article presents a comparative analysis
of the frequency spectra of the electrochemical
impedance of the source and a surface-modified
monopolar anion exchange membranes in 0.01 M
sodium chloride was made. The process of water
molecules dissociation at current densities above the
limiting one in 0.01 M sodium chloride solution was
studied in detail