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[en] The aim of the present work is the establishment of a new dosage method of trioctylphosphine oxide (TOPO). The basis of this method is colorimetry. It consist on the formation of TOPO-iron thiocynate complex which is brick-red colored, then the analysis by spectrometry UV-VIS at a length wave situated between 480 to 488nm. The number of ligands of this complex (TOPO-iron thiocynate) is determined by means of the curve which join the optic density to the SCN concentration and also to the FE-SCN complex concentration. After that, the calibration curve for the dosage of TOPO in the synthesis mixture is established

[en] This report describes studies of the decomposition of diphenylborinic acid and phenylboronic acid at 25 degrees C and 40 degrees C in 1.5 M sodium hydroxide under continuous flowing air

[en] Two lignads, N-phenylbutyrohydroxamic acid (1), N-p-chlorophenylbutyryl chloride with β phenyl-hydroylamine and N-p-chlorophenylhydroxylamine, respectively. The acids prepared were identified and characterised through their reactions with Vanadiun (V) and iron (III), their melting points, infra-red spectra and nitrogen content. The extractive properties of these acids towards the metals Cr (VI), Mo (VI), Ti (IV) and U (VI) were examined at different PH values. The percentage of maximum extraction with the two acids was found to be as follows : for Cr (VI) at PH 1, (100%) for both acids, Mo (VI) at PH 2 (33.34%) with acid (I) and (16.67%) with acid (II) and U (VI) at PH 6 (72%) with acid (I) and (76%) with acid (II). The metal: Ligand complexes ratios were determined by using the continuous variation method, the ratio of the two ligands with four metals was found to be 1:2. Finally the suitability of the two acids for spectrophotometric determination of four metals was examined.(Author)

[en] Studies were carried out on the effects of addition of wheat bran to sorghum flour (Dabar cultivar) at two levels extraction rates (72% and 80%). Samples were fermented for 14hr and the PH, titrable acidity, crude fibre, protein, total solid, total soluble solids and reducing sugars of fermented batter were determined at 2 hrs intervals. Results indicated that addition of wheat bran either before or after fermentation increased the PH there was decrease in titrable acidity. Reducing sugar contents decrease as a result of addition of wheat bran. Addition of wheat bran result in increasing protein content (15.7%m 19.0% and 20.7% for control, 80%S/WB and 72% S/WB. respectively at the end of fermentation) and also increase of crude fibre content. Addition of wheat bran to sorghum batter either before or after fermentation was accompanied by increase in viscosity ( from 145.1 cp for control to 203.1 cp and 209.8 cp fpr 80%S/WB and 72%S/WB blends respectively). Starch content was determined using iodine spectrophotometry, the moisture content of kisra bread containing wheat bran was significant higher compared with control and lower in available calories. Kisra bread containing wheat bran was lower in reducing sugars 7.42% for control to 5.2% and 4.2% and 4.5% for kisra containing wheat bran, a higher reduction in total carbohydrate were observed in samples containing wheat bran added after fermentation.Kisra containing wheat bran before fermentation gave significantly lower in vitro protein digestabilities. Addition of wheat bran after fermentation resulted in still lower decrease in IVPD compared to addition before fermentation. Sensory evaluation of kisra containing wheat bran indicated significant preference for kisra containing wheat bran compared to the control kisra

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[en] Using small angle neutron scattering technique with appropriate contrast we have been able to elucidate some associations structures of polystyrene (PS) and triblock co-polymers of polyethylene oxide-polystyrene- polyethylene oxide (PEO-PS-PEO) in a water-in-oil microemulsion system