971 resultados para Kentucky. Dept. of Mines and Minerals


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Includes a Tentative annual report for 1949 in addition to the regular report.

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Issued also as: Sessional Paper, no.26a

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Refractive index determination of minerals and gems often requires their immersion in fluids with the same refractive index. However, these natural materials frequently have refractive indices above the ranges of common organic solvents. Most available high refractive index immersion materials are solid at room temperature, toxic, noxious, corrosive, carcinogenic, or any combination thereof. Since the physical properties of ionic liquids can be tuned by varying the cation and/or anion, we have developed immersion fluids for mineralogical studies which are relatively benign. We report here the syntheses of a range of ionic liquids ( many novel) based on the 1-alkyl-3-methylimidazolium cation, which all have refractive indices greater than 1.4, and can be used as immersion fluids for optical mineralogy studies. We further show that for a series of ionic liquids with the same anion, the refractive indices can be adjusted by systematic changes in the cation.

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Phytate and mineral cations are both considered as important dietary factors for inhibiting the crystallisation of calcium oxalate kidney stones in susceptible individuals. In this paper, the phytate and mineral composition of whole bran cereals (wheat, barley and oat) and legumes were determined together with their soluble and insoluble oxalate concentrations in order to investigate the effects on oxalate solubility. The oat bran sample had the highest soluble oxalate concentration at 79 ± 1.3 mg/100 g, while total and soluble oxalate concentrations in the food samples studied range from 33 to 199 mg/100 g and 14 to 79 mg/100 g, respectively. The phytate concentration was in the range from 227 to 4393 mg/100 g and the concentrations of cations were in the range 54–70 mg/100 g for calcium, 75–398 mg/100 g for magnesium, 244–1529 mg/100 g for potassium and 4–11 mg/100 g for iron. Soluble oxalate concentration did not increase in proportion to total oxalate, and the phytate concentration in all foods was sufficient to contribute to an increase in soluble oxalate concentration by binding calcium.