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- Title
Perspectives of wedge-shaped dehydration method for evaluation of physical and chemical properties of multicomponent aqueous solutions.
- Authors
Bordun, Igor; Ptashnyk, Vadym; Sardyga, Mariana; Chapovska, Roksolana; Baryga, Andrzej
- Abstract
Introduction: The relevance of this work is caused by increasing the phenomena research in a droplet due to the development of biotechnology and practical application for assessing the liquid products quality. Materials and methods: The model blood serum solution, obtained on the base of electrochemically activated solutions, is investigated. Studying the facies in the process of their drying is conducted with a biological microscope equipped with digital photographic lens. Results and discussion: Analysis of the simulated solutions facies showed that they meet the typical pattern of the protein-salt solution facies, that is, the protein roller is located along the edge of the facies and the protein-salt area is located in the middle of them. It is revealed that the facies based on electrochemically activated water, catholyte, anolyte and their mixture have different protein-salt area structural elements. In particular, lots of regular salt crystals with dendritic branches are found in the protein-salt area. In addition, the facies have the different nature of the created "cells" in the protein-salt area. It is shown that the supersaturated solution structural features influence the crystal growth process. The salts, dissolved in the activated water, crystallize with the regular crystals formation, unlike anisotropic microcrystals, which are formed during drying the plain water solution. As the pH and the catholyte and anolyte mixture redox potential is virtually indistinguishable from distilled water indicators, so the metastable properties of the obtained water namely, a hydrated facies uncompensation - free protons and electrons have a decisive influence on forming the facies structures and the protein roller width. It is shown, that formation time of protein roller depends on the presence of hydroxyl ions and hydronium in the liquid for preparing the solution sample: with increasing the hydroxyl ions content the formation time decreases and with increasing the hydronium ions content it increases in comparison with not activated distilled water. Conclusions: Using the wedge-shaped dehydration method with the modern computer technology provides a set of indicators to identify different liquids and change their properties due to external influences.
- Subjects
DEHYDRATION reactions; AQUEOUS solutions; FACIES
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 2, p261
- ISSN
2304-974X
- Publication type
Article