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803 results about "Solvation" patented technology

Solvation describes the interaction of solvent with dissolved molecules. Ionized and uncharged molecules interact strongly with solvent, and the strength and nature of this interaction influence many properties of the solute, including solubility, reactivity, and color, as well as influencing the properties of the solvent such as the viscosity and density. In the process of solvation, ions are surrounded by a concentric shell of solvent. Solvation is the process of reorganizing solvent and solute molecules into solvation complexes. Solvation involves bond formation, hydrogen bonding, and van der Waals forces. Solvation of a solute by water is called hydration.

Process for preparing vegetable oil fractions rich in non-tocolic, high-melting, unsaponifiable matter

A vegetable oil fraction rich in non-tocolic, high-melting, unsaponifiable matter is prepared by the following steps: A vegetable oil having a slip melting point of not more thatn 30° C. and a content of unsaponifiable matter of at least 0.5% by weight is hydrogenated to fully saturate the fatty acids of the glycerides and to reach a slip melting point of at least 57° C. To the hydrogenated oil is added from 1 to 75% by weight of the unhydrogenated starting oil or another oil having a slip melting point of not more than 30° C. in order to act as a carrier and vehicle for the unsaponifiable matter. Then, a solvent is added to the oil mixture in a ratio between oil and solvent from 1:2 to 1:20, and the mixture is heated to transparency. The oil / -solvent-mixture is cooled in one or more steps to a final temperature in the range from −35 to +30° C., and the precipitated high-melting fraction(s) is (are) filtered off. The filtrate is desolventised, leaving a fraction rich in unsaponifiable matter. By this process very high concentrations of in particular the non-tocolic, higher melting unsaponifiables can be achieved, and the composition of the glyceridic part of the enriched fraction can betailored to specific applications. Also, a novel blood cholesterol-lowering effect of the unsaponifiable constituents from shea butter has been found.
Owner:AAK DENMARK

Method and device for detecting freshness of fish based on olfaction visualization

The invention discloses a method and a device for detecting the freshness of fish based on olfaction visualization, which is characterized in that a computer is connected with a constant temperature control room and a scanner; a visual gas sensor array, the scanner, a reaction room and a sample room are arranged inside the constant temperature control room; detected gas diffused from a detected fish sample is in contact with the visual gas sensor array; the detected gas reacts with a porphyrins sensor, a pH indicator sensor or a solvation chromotropic dye sensor arranged in the visual gas sensor array; images before and after the reaction are collected by the scanner and input into the computer; and the freshness of the detected fish sample is determined according to the correlation between the color change of the three sensors and the variety and the concentration of the detected gas. The invention can ensure that the extraction quantity of characteristic values is reduced by determining the selection of the sensor type and the characteristic values; the synthesis course is simple, and the use quantity of the sensors is less; the gas can be fully contact with the sensors; the detection by human eyes can be utilized; and the use of the device is simple and convenient; the detection time only needs 3 to 5 minutes.
Owner:JIANGSU UNIV
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