Indonesian Journal Of Chemistry



Fullerene Journal Of Chemistry

Indonesian Journal of Chemistry

A research has been conducted to synthesize tetrakis-N,N,N-trimethylammoniummethyl-C-3,4-dimethoxyphenylcalix[4]resorcinarene iodide from vanillin and investigate its antidote capability for Cr(VI) intoxication. The synthesis was carried out in four steps i.e. (1) O-alkylation of 4-hydroxy-3-methoxybenzaldehyde, (2) HCl-catalyzed condensation of 3,4-dimethoxybenzaldehyde with resorcinol, (3) Mannich reaction of C-3,4-dimethoxyphenylcalix[4]resorcinarene with formaldehyde and dimethylamine in the presence of HCl to yield tetrakis-N,N-dimethylaminomethyl-C-3,4-dimethoxyphenylcalix[4]resorcinarene, and (4) treatment the Mannich base with methyl iodide to produce the quaternary ammonium salt of tetrakis-N,N,N-trimethylammoniummethyl-C-3,4-dimethoxyphenylcalix[4]resorcinarene iodide. According to the analysis of 1H-NMR spectrometer, the targeted compounds tend to exist in the chair (C2h) conformation. The capability of resorcinarene for Cr(VI) antidote was examined by orally injection method on mice groups. Based on LD50 determination, the resorcinarene was classified as non toxic compound according to Loomis criteria. Therapeutic using quaternary ammonium-modified resorcinarene was able to reduce metal concentrations of Cr(VI) in liver, kidney, and serum in the magnitude of 78.30; 85.72, and 88.79%, respectively. The higher dose of drug administered the greater decrease in the level of heavy metal. Judging from the amount of milligrams of reduced chromium per gram of organ, kidney is the organ having highest decreasing metal concentrations.


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Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste. Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction


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Comparison test of Fast Neutron Activation Analysis (FNAA) and Atomic Absorption Spectrometry (AAS) method for analysis of Cu, Cd, Cr, Pb elements in Code river sediment samples has been done. Comparisons of test used Standard Reference materials (SRM) sample, covering the validation test, t test and F test for both method and then these methods were used to analyze the Code river sediment samples. Comparisons test result show that the validity of both method are around 92.69 % to 98.12 % and t test show that there is no significant difference in average concentration, F test of both methods show that there is no difference in accuracy. The analysis result of Code sediment using FNAA for Cu, Cd, Cr, Pb are (15.41 - 53.92) ppm, (1.82 - 3.66) ppm, (14.72 - 87.28) ppm, (18.23 - 109.31) ppm respectively, while those using AAS method are (13.71 - 51.11) ppm, (1.64 - 3.33) ppm, (12.81 - 86.75) ppm, (15.74 - 105.53) ppm, respectively. Statistic result test using ANOVA method showed that the concentration of Cr are not significantly differences within sampling locations, while those for Cd, Cr, Pb show a significant difference within sampling location Keywords: FNAA, AAS, Cu, Cd, Cr, Pb, sediment samples


Page 4

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste. Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

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