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Related Concept Videos

Extraction: Effects of pH00:53

Extraction: Effects of pH

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Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...
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Strength and Heat of Hydration01:29

Strength and Heat of Hydration

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The hydration of cement is an exothermic reaction in which heat is generated as cement hydrates. This heat of hydration is critical to cement's strength development. The rate at which this heat is generated affects the temperature rise, with a majority of the heat being released early in the hydration process, half within the first three days, and about 75% within the first week.
The heat of hydration for each cement compound is significant; for instance, tricalcium aluminate (C3A) and...
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Hydration of Cement01:24

Hydration of Cement

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Hydration of cement is a chemical reaction between cement particles and water. This process occurs primarily through two mechanisms: through-solution and topochemical. In the through-solution process, anhydrous compounds dissolve into their constituents, hydrates form in the solution, and then precipitate from the supersaturated solution. The topochemical process involves solid-state reactions at the cement particle surface. The through-solution process dominates the topochemical process at the...
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Carbonation Shrinkage01:24

Carbonation Shrinkage

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Atmospheric CO2 penetrates the concrete's pores and, in the presence of moisture, forms carbonic acid, which then reacts with calcium hydroxide in the hydrated cement, forming calcium carbonate. This process reduces the concrete's volume and is termed carbonation shrinkage.
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Factors Affecting Solubility04:01

Factors Affecting Solubility

36.3K
Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
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Alkali Aggregate Reaction in Concrete01:26

Alkali Aggregate Reaction in Concrete

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The alkali-aggregate reaction in concrete involves natural siliceous minerals in aggregates reacting with alkaline hydroxides derived from cement alkalis. This reaction forms an alkali-silica gel that absorbs water, swells, and increases in volume, which is confined by the surrounding cement paste, creating internal pressures that crack and disrupt the concrete. The extent of expansion and damage can be partly attributed to the alkali-silica reaction's osmotic hydraulic pressure and the...
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Related Experiment Video

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Extraction of Ramie Fiber in Alkali Hydrogen Peroxide System Supported by Controlled-release Alkali Source
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Functional changes induced by extrusion during cocoa alkalization.

D Valverde1, B Behrends2, É Pérez-Esteve1

  • 1Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.

Food Research International (Ottawa, Ont.)
|August 28, 2020
PubMed
Summary
This summary is machine-generated.

Extrusion alkalization enhances cocoa

Keywords:
AlkalizationCocoaDutchingExtrusionFlavanolsPolyphenolsTechnology

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Area of Science:

  • Food Science
  • Nutritional Biochemistry

Background:

  • Polyphenols, beneficial secondary metabolites, are reduced by traditional cocoa alkalization.
  • Cocoa processing impacts human health due to changes in polyphenol content.

Purpose of the Study:

  • To evaluate extrusion alkalization as an alternative processing method for cocoa.
  • To assess the impact of extrusion on cocoa's functional characteristics, including polyphenol content and antioxidant capacity.

Main Methods:

  • Investigated extrusion alkalization of cocoa powder.
  • Analyzed changes in total phenolic content, antioxidant capacity, and specific compounds like catechin, epicatechin, and clovamide.
  • Compared functional properties with traditionally processed cocoa powder.

Main Results:

  • Extrusion alkalization increased antioxidant capacity and total phenolic values, doubling them under milder conditions.
  • While catechin, epicatechin, and certain dimers decreased in extruded samples, clovamide content increased significantly (up to 50%).
  • Extruded cocoa powder exhibited statistically higher total phenol content and antioxidant capacity than commercial samples.

Conclusions:

  • Extrusion alkalization is a viable alternative to traditional methods for preserving and enhancing cocoa's functional properties.
  • This method offers a way to mitigate the significant loss of beneficial compounds often seen in conventional cocoa processing.
  • Further consideration of extrusion alkalization is recommended for the food industry to improve the health benefits of cocoa products.