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Conclusion: WSC-NPs and WSC-MPs will be better fat-lowing food additives to replace water-soluble chitosan. 1 Introduction Chitosan, a natural polyglucosamine derived from chitin by deacetylation , is the only abundant cationic polymer having an amino group in its chemical structure[1].
References [1] Jiang TD: Chitin (Beijing Chemical Industry Press,China.(2003) [2] Ravi Kumar MNV: Reactive and Functional Polymers Vol.46(2000), p.1-27 [3] Cho YI, No HK, Meyers SP: J Agric Food Chem Vol.46 (1998), p.3839-3843 [4] Sugano M, Fujikawa T, Hiratsuji Y, Nakashima K, Fukuda N, Hasegawa Y: Am J Clin Nutr Vol.33(1980), p.787-93 [5] Ikeda I, Sugano M, Yoshida K, Sasaki E, Iwamoto Y, Hatano K: J Agric Food Chem Vol.41(1993), p.431-435 [6] Rodriguez MS, Albertengo LE: Bioscience, Biotechnology, and Biochemistry Vol. 69(2005), p.2057-2062 [7] Zhang JL, Liu JN, Li L, et al.: Nutr Res Vol. 28(2008), p.383-390 [8] Yao HT, Lii CK, Chou RH, Lin JH, et,al.: Journal of Agriculture and Food Chemistry.
[15] Zhou KQ, Xia WS, Zhang C, et al.: Swiss Society of Food Science and Technology Vol.39(2006), p.1087-1092 [16] Liu JN, Zhang JL, Xia WS: Food Chemistry Vol. 107(2008), p.419-425 [17] Cheng S, Niu MJ, Xue Y: Food Industries Tecnology Vol. 23(2002), p.13-15 [18] Camire, ME, Dougherty MP: Journal of Agricultural and Food Chemistry Vol.51(2003), p.834–837 [19] Liu JN, Xia WS, Zhang JL:Food Science Vol.29(2008), p.45-49

During this reaction, cement and water are consumed to form several hydrated compounds, having the appearance of a rods network structure, which envelops aggregates and is responsible for the final strength of concrete.
Taylor, Cement Chemistry, Thomas Telford, London, (1997)
Hewlett, Lea's Chemistry of Cement and Concrete, 4th edition, Elsevier, 2013
Bogue, Chemistry of Portland Cement, Van Nostrand Reinhold, New York. 1955

The topology structure of BPNN includes input layer, hidden layer and output layer.
TrAX Trends in Analytical Chemistry, 29/10,1127-1136 [2] Cajka, T., Hajslova, J., Pudil, F., Riddellova, K. (2009).
Food Chemistry, 128, 1110-1114 [4] Corbella, E., & Cozzolino, D.(2006).
Food Chemistry, 101, 314-323 [7] Kelly,J.D., Petisco,C., &Downey,G.( 2006).

Furthermore, it has been reported that the electrolyte chemistry has a significant influence on the properties of coatings formed by PEO [4].
Results and Discussion Phase structure of coatings.
The variation in the morphologies of S1 through S4 clearly demonstrates the influence of electrolyte chemistry on the surface morphology of the coatings.
Sundararajan, Influence of electrolyte chemistry on morphology and corrosion resistance of micro arc oxidation coatings deposited on magnesium, Metall.

The Coordination of Novel, Hard Ligand Systems to Tantalum(V) and Niobium(V) Metal Centres KOEN Renier a *, ROODT Andreas b and VISSER Hendrik c Department of Chemistry, University of the Free State, PO Box 339, Bloemfontein 9300, South Africa akoenr@ufs.ac.za, broodta@ufs.ac.za, cvisserhg@ufs.ac.za Keywords: Separation, Tantalum, Niobium, Kinetics Abstract.
The reaction yielded trans-[TaCl2(OCH3)2(acac)] of which the crystal structure was obtained by X-Ray diffraction.
Comprehensive Coordination Chemistry, 3, 34, Pergamon, 585
Inorganic Chemistry, 49, 9599.

Results and Discussion The morphological information and physical properties of CoFe were obtained by TEM shown in Fig. 1A and 1B, exhibiting spherical structure of CoFe with the interconnection between the neighboring atoms.
Chen: Electrochemical synthesis of mixed-valence manganese/copper hybrid composite using graphene oxide and multi-walled carbon nanotubes for nonenzymatic glucose sensor, Journal of Electroanalytical Chemistry, Vol. 735 (2014), p. 36-42
Shi: Oleic Acid/Oleylamine Cooperative-Controlled Crystallization Mechanism for Monodisperse Tetragonal Bipyramid NaLa(MoO4)2 Nanocrystals, The Journal of Physical Chemistry C, Vol. 113 (2009), p. 12176-12185
Liz-Marzán: Oleylamine in Nanoparticle Synthesis, Chemistry of Materials, Vol. 25 (2013), p. 1465-1476

Solid State Mixing Preparation of CaO/Bentonite Nanocomposite and its Application to Improve the Quality of Patchouli Oil KARNA Wijaya1,a*, MAISARI Utami2,b, AKHMAD Syoufian1,c and AHMAD Iskandar Murifal1,d 1Department of Chemistry, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia 2Department of Chemistry, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia akarnawijaya@ugm.ac.id, bmaisariutami@uii.ac.id, cakhmadsyoufian@ugm.ac.id, diskandar.ugm2015@gmail.com Keywords: CaO/bentonite, Nanocomposite, Patchouli oil, Purification.
The surface topography of the sample before and after modification showed a porous material with a rough surface structure and irregular particle shapes [19].
Acknowledgement The authors thank the Department of Chemistry, Faculty of Mathematics and Natural Sciences of Universitas Gadjah Mada for the fund through the Research Grants 2019 and chemical analyses.

In vitro Bioactivity and Bacteriostasis Effect of Thermally Treated and UV-light Irradiated TiO2 Ceramics Inga Narkevica1,a, Aigars Reinis2,b, Lauma Bugovecka1,c, Ingus Skadins2,d Errj Sansonetti 3,e, Juta Kroica2,f and Jurijs Ozolins1,g 1 Rudolfs Cimdins Riga Biomaterials Innovations and Development Centre of RTU, Institute of General Chemical Engineering, Faculty of Materials Science and Applied Chemistry, Riga Technical University, Pulka 3, LV-1007, Riga, Latvia 2 Department of Biology and Microbiology, Riga Stradins University, Dzirciema St. 16, LV-1007, Riga, Latvia 3 Latvian State Institute of Wood Chemistry, Dzerbenes St. 27, LV-1006, Riga, Latvia ainga.narkevica@rtu.lv (corresponding author), baigars.reinis@rsu.lv, clauma.bugovecka@rtu.lv, dingus.skadins@rsu.lv, eerrj.sansonetti@rtu.lv, fjuta.kroica@rsu.lv, gjurijs.ozolins@rtu.lv Keywords: Titanium dioxide, Ceramic, Bactericidal activity, Bioactivity Abstract.
The chemical structure of newly formed layer was examined by FTIR spectroscopy (Fig. 4).
Albrektsson, Classification of osseointegrated implant surfaces: materials, chemistry and topography, Trends Biotechnol. 28 (2010) 198-206

Introduction Amino acids are the basic structure units of proteins.
Chemistry Letters, Vol. 12 (1999), p. 1285 [7] Q H Shi, Y Tian, X Y Dong, S Bai, Y Sun.
Food Chemistry, Vol. 53 (1995), p. 467 [11] Coppola G.
F: Cellulose Chemistry and Its Application.

Raju: Food Chemistry Vol. 115 (2009), p. 1443
Wang: The Purification, structure identification and andantioxidant activity of the polyphenol from Longan Pericarp and longan seed (Master, Xiamen University, China 2007).
Wei: Food Chemistry Vol. 116 (2009), p. 433
Wei: Journal of agricultural and food chemistry Vol. 59 (2011), p. 1205