The Cationic Grafting of Styrene onto Poly(4-chloromethyl- styrene-co-butadiene)

The graft co,polymerization of styrene onto poly(4-chloromethylstyrene- co-butadiene) with diethylaluminium chloride or stannic chloride as cationic coinitiators was studied in 1,2-dichloroethane or cyclohexane solutions. The backbone polymer was prepared by polymerization of butadiene and 4-chloromethylstyrene in emulsion using K2S208 as an initiator. Copolymers containing different amounts of chlorine were obta,ined by changing the ratio of monomers in the monomer mixture. The grafting percentage and grafting efficiency generaly increased by increasing chlorine content in the backbone polymer. · Under described conditions, Et2A1Cl gave higher grafting efficiency in comparison with the results obtained when SnC14 was used as a coinitiator

Synthesis and Crosslinking Polymerization of some VinylBenzyl- N-Quaternary Salts

The reaction of 4-chloromethylstyrene with triethylamine, pyridine, or tetramethylethylenediamine gave 760/ o 4-vinylbenzyltriethylammonium chloride (VBA) 720/o N-(4-vinylbenzyl)pyridinium chloride (VBP), and 620/o N,N\u27-di(4-vinylbenzyl)-N,N,N\u27,N\u27-tetramethylethylenediammonium dichloride (DVBA) , respectively. The polymerization reactions of VBA and VBP with crosslinking agents (DVBA, divinylbenzene) were performed in aqueous solutions (for DVBA) or water-dioxane solutions (for divinylbenzene) using K2S20s as initiator. The anion exchange capacities of the resins obtained were determined

The Cationic Grafting of Styrene onto Poly(4-chloromethyl- styrene-co-butadiene)

The graft co,polymerization of styrene onto poly(4-chloromethylstyrene- co-butadiene) with diethylaluminium chloride or stannic chloride as cationic coinitiators was studied in 1,2-dichloroethane or cyclohexane solutions. The backbone polymer was prepared by polymerization of butadiene and 4-chloromethylstyrene in emulsion using K2S208 as an initiator. Copolymers containing different amounts of chlorine were obta,ined by changing the ratio of monomers in the monomer mixture. The grafting percentage and grafting efficiency generaly increased by increasing chlorine content in the backbone polymer. · Under described conditions, Et2A1Cl gave higher grafting efficiency in comparison with the results obtained when SnC14 was used as a coinitiator

Isoflavone content and antioxidant properties of soybean seeds

The isoflavone content and antioxidant properties of five Croatian soybean seed cultivars from two locations were analysed. The content of total and individual isofavones was determined by high performance liquid chromatography. For determination of antioxidant properties scavenging capacity on DPPHֹ radicals has been applied. The total phenolic content, oil and protein content in soybean cultivars were also determined. Significant differences in the content of individual isoflavones were observed within the soybean cultivars. The total phenol content in soybean cultivars ranged from 87.2 to 216.3 mg GAE/100g of soybean. The total isoflavone content in soybean seeds ranged from 80.7 to 213.6 mg/100g of soybean. The most abundant isoflavone in soybean seeds was genistein. There was statistically significant difference (p < 0.05) among two locations in total and individual isoflavone contents. The highest contents of total isoflavones were found in cultivar “os55-95”. Conversely, cultivars poor in isoflavones also showed low levels of DPPH-radical scavenging activity

Synthesis and Crosslinking Polymerization of some VinylBenzyl- N-Quaternary Salts

The reaction of 4-chloromethylstyrene with triethylamine, pyridine, or tetramethylethylenediamine gave 760/ o 4-vinylbenzyltriethylammonium chloride (VBA) 720/o N-(4-vinylbenzyl)pyridinium chloride (VBP), and 620/o N,N\u27-di(4-vinylbenzyl)-N,N,N\u27,N\u27-tetramethylethylenediammonium dichloride (DVBA) , respectively. The polymerization reactions of VBA and VBP with crosslinking agents (DVBA, divinylbenzene) were performed in aqueous solutions (for DVBA) or water-dioxane solutions (for divinylbenzene) using K2S20s as initiator. The anion exchange capacities of the resins obtained were determined

Possibility of nitrogen fixation in Pisum sativum and triticum aestivum

In order to achieve an accumulation of larger quantities of organic matter in the soil after the growing of peas, the influence of inoculation with azotobacter, nitragine and their mixture, without or combined with nitrogen fertilizer (80 kg N/ha as KAN) on some indicators of peas productivity was investigated. At the same time, some productive characteristics of the wheat cultivar Srbijanka, which features an ability to bind nitrogen from the atmosphere due to the presence of diazotrophs in its rhizosphere, were investigated

Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture

The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the probiotic minimum (CFU 106 mL−1) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk

Is Better Knowledge about Health Benefits of Dietary Fiber Related to Food Labels Reading Habits? A Croatian Overview

The aim of this cross-sectional study was to determine the associations between health dietary patterns, knowledge, and consumption of dietary fiber (DF) with frequency of food label reading on food products with special reference to DF. The study was conducted in 2536 Croatian adults using an original questionnaire. Multiple linear regression models were used to assess associations between food label reading habits and predictor variables. Our study confirms the association between habits regarding the reading of labels on food products, especially in relation to information about DF with the sociodemographic factors of respondents, dietary food patterns and DF consumption, as well as knowledge and sources of information about DF. Women, individuals with a university-level education, and those living in an urban environment had more frequent labels used. Food habits as well as eating outside of the home were positive predictors while eating fast food was a negative predictor of food label reading. Knowledge about DF, especially about its health benefits, was also associated with food label reading. The interpretation of associations could help with the design of effective public health programs. Targeted education campaigns to educate and sensitize the population about food labeling and monitoring may improve general knowledge about healthy food and its benefits, which include indirect effects on the prevention of non-communicable chronic diseases.info:eu-repo/semantics/publishedVersio