Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet ...coagulation were investigated and characterized using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy (SEM). These methods gave extensive information regarding crystal structure, surface composition, and secondary and microstructures of the camel caseins, respectively. Therefrom new acknowledgements on morphology and surface composition have emerged, which is necessary to better understand functional characteristics such as emulsifying behaviour (i.e., emulsion’s stability over time and the oil droplet size). The O and C atomic proportions of camel casein surfaces generated by acidification were greater than those obtained through rennet-induced coagulation, whereas the percentage of N atomic was lower, according to XPS measurements. The oxygen to carbon (O/C) ratios on the surface of camel caseins produced by the two coagulation techniques were comparable. But, the enzymatic coagulation method yielded a high (N/C) ratio. The findings suggested that rennet-induced coagulation might influence the C, O, and N components on the surface of camel milk caseins. Furthermore, SEM and XRD data revealed that acid aggregation affected casein micelle’s morphology, resulting in more β-sheet and smooth structures. Rennet camel caseins, on the other hand, have a porous colloidal surface. A correlation between the casein surface composition and the emulsifying stability of the casein powders was observed, whereas the droplet size and stability of emulsions were strongly improved by the rennet-induced coagulation method.
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In recent decades, there has been considerable interest in combining nanotechnology with other fields of study, particularly for creating biocompatible nanocomposites. These ...nanocomposites have the potential for various applications in biomedical science, biosensors, bio-chip design, drug delivery, and gene delivery, among others. These materials possess ecological friendliness, biodegradability, and biocompatibility, while also being purposefully designed to fulfill particular requirements. This endeavor led to the development of a novel category of biocompatible nanocomposites. These nanocomposites are created by combining suitable nanoparticles with materials that are both biocompatible and biodegradable to enhance specific physical, thermal, and other characteristics. The resulting biocompatible nanomaterials can be used as substitutes for natural substances in their ability to perform tasks or interact with biological systems. This study is to provide a comprehensive examination of the progress made in the development of biocompatible nanocomposites. This discussion focuses on the introduction of various types of nanocomposites, the synthesis fundamentals, the highlighting of their diverse characteristics, fundamental properties, and notable applications in biomedicine, electronics, energy storage, the environment, and packaging. The discussion examines several synthetic pathways, manufacturing methods, and approaches that serve as the foundation for producing biocompatible polymers and their associated nanocomposites. A comprehensive understanding of these materials is crucial for harnessing their inherent qualities in many sectors, fostering a more sustainable, environmentally friendly, and technologically advanced future.
The extra-school context of the child is a fundamental determinant in any learning as well as educational projects. It supports considerably the school in its endeavor, by providing the child with a ...cultural which allows for a better familiarization with the school context. The current study, crowned with the participation of fellow teachers and inspectors, focuses on the role that the sociocultural environment may have in the teaching of the reading of the French as a foreign language (FLE) in the primary school.
Le milieu extrascolaire de l'enfant est un déterminant fondamental dans toute entreprise d'apprentissage et d'éducation. Il apporte une aide considérable à l'école dans sa mission, en offrant à l'enfant un espace culturel qui lui permet une meilleure familiarisation avec le milieu scolaire. La présente étude, couronnée par la participation de nos collègues enseignants et inspecteurs, met l'accent sur le rôle que peut avoir l'environnement socioculturel dans l'enseignement de la lecture en FLE au niveau de l'école primaire.
Kazein, glavni protein u mlijeku, održiv je izvor prirodnih emulgatora koji se često koriste u prehrambenim emulzijama. U ovom su istraživanju korištene metode rentgenske difrakcije (XRD), rentgenske ...fotoelektronske spektroskopije (XPS) i skenirajuće elektronske mikroskopije (SEM) u svrhu analize i karakterizacije kazeina u prahu dobivenog kiselinskom odnosno enzimskom koagulacijom devinog mlijeka. Spomenute instrumentalne metode rezultirale su opsežnim informacijama o kristalnoj strukturi, površinskom sastavu, odnosno sekundarnoj mikrostrukturi kazeina devinog mlijeka. Iz toga su proizišle su nove spoznaje o morfologiji i sastavu površine, a koje su potrebne za bolje razumijevanje funkcionalnih karakteristika poput sposobnosti emulgiranja i stabilnosti emulzije tijekom vremena i veličini kapljica ulja. Uzimajući u obzir mjerenja pomoću rentgenske difrakcije (XPS), udjeli atoma kisika i ugljika na površini kazeina koaguliranog djelovanjem kiseline bili su veći u usporedbi s kazeinom koji je dobiven enzimskom koagulacijom, dok je udio atoma dušika bio niži. Omjeri kisika i ugljika (O/C) na površini kazeina iz devinog mlijeka dobivenog na dva različita načina koagulacije bili su usporedivi. Međutim, metoda enzimske koagulacije rezultirala je visokim omjerom dušika i ugljika(N/C). Dobiveni rezultati impliciraju da bi enzimska koagulacija mogla utjecati na omjer ugljika, kisika i dušika na površini kazeina devinog mlijeka. Nadalje, rezultati dobiveni SEM i XRD analizom ukazuju da koagulacija kiselinom utječe na morfologiju micele kazeina, što rezultira s više β-nabranih ploča i glatkih struktura. S druge strane, enzimski koagulirani kazein devinog mlijeka pokazuje porozniju koloidnu površinu. Također je utvrđena i korelacija između sastava površine kazeina i sposobnosti emulgiranja kazeinskih prahova, dok su veličina kapljica i stabilnost emulzija značajno poboljšane enzimskom metodom koagulacije.
