Method for accurately determining starch gelatinization degree in pig feed
A technology for starch gelatinization and accurate determination, which is applied in the direction of chemical analysis by titration method, can solve the problems of inaccurate determination of starch gelatinization degree, etc., and achieve the effect of less reagent consumption, accurate detection results and low cost
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Embodiment 1
[0051] Select the sample 50% cooked corn starch, accurately weigh 1g of the ground sample passing through a 60-mesh sieve (de-sugar and degreasing treatment if necessary) and place it in two 100mL ground-mouth flasks, labelled A1, A2, and the other Take a 100mL ground-mouth Erlenmeyer flask without adding sample as a blank and mark it as B. Add 50 mL of distilled water to these 3 bottles. Place A1 in an electric furnace to boil (micro) or boil in a boiling water bath for 1 hour, and then cool the homologous fully matured sample, sample and blank together to 20°C. Add 0.12g of β-amylase into each of the three Erlenmeyer flasks A1, A2, and B, keep it in a 40℃ water bath for 1.5h, shake it every 15min, and then quickly add 2mL of 1mol / L hydrochloric acid solution into the three Erlenmeyer flasks , Use distilled water to transfer and dilute to a 100mL volumetric flask, filter it and use it as a test solution. Take 10 mL of each test solution and place them in three 100 mL flasks ...
Embodiment 2
[0053] Select the sample 50% cooked corn starch, accurately weigh 1g of the ground sample passing through a 60-mesh sieve (de-sugar and degreasing treatment if necessary), and place them in two 100 mL ground-mouth flasks, labelled A1, A2, and the other Take a 100mL ground-mouth Erlenmeyer flask without adding sample as a blank and mark it as B. Add 50 mL of distilled water to these 3 bottles. Place A1 in an electric furnace to boil (micro) or boil in a boiling water bath for 1 hour, and then cool the homologous fully matured sample, sample and blank together to 20°C. Add 0.20g of β-amylase into each of the three Erlenmeyer flasks A1, A2, and B, keep them in a 37℃ water bath for 3h, shake every 15min, and then quickly add 2mL of 1mol / L hydrochloric acid solution into the three Erlenmeyer flasks. Use distilled water to transfer and dilute to a 100mL volumetric flask, and use as a test solution after filtering. Take 10mL of each test solution and place them in three 100mL flasks...
Embodiment 3
[0055] Select the sample 50% cooked corn starch, accurately weigh 1g of the ground sample passing through a 60-mesh sieve (de-sugar and degreasing treatment if necessary) and place it in two 100mL ground-mouth flasks, labelled A1, A2, and the other Take a 100mL ground-mouth Erlenmeyer flask without adding sample as a blank, and mark it as B. Add 50 mL of distilled water to these 3 bottles. Place A1 in an electric furnace to boil (micro) or boil in a boiling water bath for 1 hour, and then cool the homologous fully matured sample, sample and blank together to 20°C. Add 0.15g β-amylase into each of the three Erlenmeyer flasks A1, A2, and B, keep them in a 38℃ water bath for 2h, shake every 15min, and then quickly add 2mL of 1mol / L hydrochloric acid solution into the three Erlenmeyer flasks. Use distilled water to transfer and dilute to a 100mL volumetric flask, and use it as a test solution after filtration. Take 10 mL of each test solution and place them in three 100 mL flasks...
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