Preparation of high surface area TiO (anatase) by thermal hydrolysis 2 of titanyl sulphate solution

Highly crystalline, ultra fine TiO (anatase) having high surface area has been prepared by thermal hydrolysis of titanyl sulphate 2 solution and characterized using B.E.T surface area measurements, XRD and chemical analysis. The dependence of surface area on concentration of staffing solution, temperature of hydrolysis, duration of boiling and calcination temperature were also studied. As the boiling temperature, duration of boiling and calcination temperature increased, the surface area of TiO formed decreased significantly. 2 On increasing calcination temperature, the crystallite size of TiO also increased and gradually the phase transformation to rutile took 2 place. The onset and completion temperatures of rutilation were 700 and 10008C, respectively

Thermal stability of myofibrillar protein from Indian major carps

The characteristics and stability of natural actomyosin (NAM) from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) were investigated. The total extractable actomyosin (AM) was higher (7.60mgml−1) in the case of rohu compared with that from catla and mrigal (5mgml−1). Although the specific AM ATPase activity was similar (0.43–0.5 μmolPmin−1 mgP−1) among the three species, the total ATPase activity was lower in mrigal (25 μmol g−1 meat) compared with the other species (37 μmol g−1 meat). The inactivation rate constants (kd) of AM Ca ATPase activity showed differences in the stabilities of actomyosin among these fish, the actomyosin from catla being least stable. The NAM from these species was stable up to 20 ◦C at pH 7.0. Catla AM became unstable at 30 ◦C, while rohu and mrigal AM could withstand up to 45 ◦C. The thermal denaturation with respect to solubility, turbidity, ATPase activity, sulphhydryl group and surface hydrophobicity showed noticeable changes at around these temperatures