Thermodynamic and Kinetic Regularities of the Swelling of Edible Gelatin in Water Irradiated with an Electromagnetic Field at Various Values of the Medium Acidity

1
I.E. Stas
I.E. Stas
2
S.S. Pavlova
S.S. Pavlova
1 Altai State University

Send Message

To: Author

GJSFR Volume 21 Issue B2

Article Fingerprint

ReserarchID

X24M7

Thermodynamic and Kinetic Regularities of the Swelling of Edible Gelatin in Water Irradiated with an Electromagnetic Field at Various Values of the Medium Acidity Banner
  • English
  • Afrikaans
  • Albanian
  • Amharic
  • Arabic
  • Armenian
  • Azerbaijani
  • Basque
  • Belarusian
  • Bengali
  • Bosnian
  • Bulgarian
  • Catalan
  • Cebuano
  • Chichewa
  • Chinese (Simplified)
  • Chinese (Traditional)
  • Corsican
  • Croatian
  • Czech
  • Danish
  • Dutch
  • Esperanto
  • Estonian
  • Filipino
  • Finnish
  • French
  • Frisian
  • Galician
  • Georgian
  • German
  • Greek
  • Gujarati
  • Haitian Creole
  • Hausa
  • Hawaiian
  • Hebrew
  • Hindi
  • Hmong
  • Hungarian
  • Icelandic
  • Igbo
  • Indonesian
  • Irish
  • Italian
  • Japanese
  • Javanese
  • Kannada
  • Kazakh
  • Khmer
  • Korean
  • Kurdish (Kurmanji)
  • Kyrgyz
  • Lao
  • Latin
  • Latvian
  • Lithuanian
  • Luxembourgish
  • Macedonian
  • Malagasy
  • Malay
  • Malayalam
  • Maltese
  • Maori
  • Marathi
  • Mongolian
  • Myanmar (Burmese)
  • Nepali
  • Norwegian
  • Pashto
  • Persian
  • Polish
  • Portuguese
  • Punjabi
  • Romanian
  • Russian
  • Samoan
  • Scots Gaelic
  • Serbian
  • Sesotho
  • Shona
  • Sindhi
  • Sinhala
  • Slovak
  • Slovenian
  • Somali
  • Spanish
  • Sundanese
  • Swahili
  • Swedish
  • Tajik
  • Tamil
  • Telugu
  • Thai
  • Turkish
  • Ukrainian
  • Urdu
  • Uzbek
  • Vietnamese
  • Welsh
  • Xhosa
  • Yiddish
  • Yoruba
  • Zulu

The effect of water irradiation with an electromagnetic field on the degree, rate and heat of swelling of gelatin in it has been studied. Both an increase and a decrease in the degree of gelatin swelling were found depending on the field frequency used to irradiate water. An increase in the swelling limiting degree is pronounced for water irradiated with a field of 30 and 90 MHz, decreasefrequencies of 110, 150, and 170 MHz (pH = 6.3).The heat of gelatin swelling significantly decreases in the all studied frequency range -by a maximum of 23% (70 MHz). The effect is found in the range of pH 4.0 -6.3 at frequencies of 70 and 190 MHz. A shift of IEP in the acidic region is observed in water irradiated with a field of frequency 70 MHz, -the minimum degree of swelling is observed at pH = 4.5, while IEP corresponds to pH = 4.8in non-activated water. The change in the degree of swelling can be a consequence of an increase in intermolecular force in an aqueous medium exposed to EMF, as well as the degree of ionization of the polar groups composing gelatin.

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

I.E. Stas. 2021. \u201cThermodynamic and Kinetic Regularities of the Swelling of Edible Gelatin in Water Irradiated with an Electromagnetic Field at Various Values of the Medium Acidity\u201d. Global Journal of Science Frontier Research - B: Chemistry GJSFR-B Volume 21 (GJSFR Volume 21 Issue B2): .

Download Citation

Thermal-regularity-eds-chemistry.
Issue Cover
GJSFR Volume 21 Issue B2
Pg. 21- 29
Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords
Classification
GJSFR-B Classification: FOR Code: 250101
Version of record

v1.2

Issue date

September 3, 2021

Language

English

Experiance in AR

The methods for personal identification and authentication are no exception.

Read in 3D

The methods for personal identification and authentication are no exception.

Article Matrices
Total Views: 2011
Total Downloads: 892
2026 Trends
Research Identity (RIN)
Related Research

Published Article

The effect of water irradiation with an electromagnetic field on the degree, rate and heat of swelling of gelatin in it has been studied. Both an increase and a decrease in the degree of gelatin swelling were found depending on the field frequency used to irradiate water. An increase in the swelling limiting degree is pronounced for water irradiated with a field of 30 and 90 MHz, decreasefrequencies of 110, 150, and 170 MHz (pH = 6.3).The heat of gelatin swelling significantly decreases in the all studied frequency range -by a maximum of 23% (70 MHz). The effect is found in the range of pH 4.0 -6.3 at frequencies of 70 and 190 MHz. A shift of IEP in the acidic region is observed in water irradiated with a field of frequency 70 MHz, -the minimum degree of swelling is observed at pH = 4.5, while IEP corresponds to pH = 4.8in non-activated water. The change in the degree of swelling can be a consequence of an increase in intermolecular force in an aqueous medium exposed to EMF, as well as the degree of ionization of the polar groups composing gelatin.

Our website is actively being updated, and changes may occur frequently. Please clear your browser cache if needed. For feedback or error reporting, please email [email protected]
×

This Page is Under Development

We are currently updating this article page for a better experience.

Request Access

Please fill out the form below to request access to this research paper. Your request will be reviewed by the editorial or author team.
X

Quote and Order Details

Contact Person

Invoice Address

Notes or Comments

This is the heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

High-quality academic research articles on global topics and journals.

Thermodynamic and Kinetic Regularities of the Swelling of Edible Gelatin in Water Irradiated with an Electromagnetic Field at Various Values of the Medium Acidity

I.E. Stas
I.E. Stas Altai State University
S.S. Pavlova
S.S. Pavlova

Research Journals