{"_buckets": {"deposit": "366fa1e8-edf9-4cf6-b739-cf550e8c06ea"}, "_deposit": {"id": "2709", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "2709"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/2709", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "control_number": "2709", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Extraction of Hydrocolloids from Plants, Fruits, Skins and Eggs", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Sodium alginate is natural polysaccharides that are extracted from brown seaweeds (Macrocystintetgrifolia).The preparation of sodium alginate is divided into five steps such as acidification, alkaline extraction, solid/liquid separation, precipitation and drying. For the preparation of sodium alginate, the varying amount of hydrochloric acid concentration, weight of sodium carbonate and volume of hypochlorite wert investigated The pectin from pomelo (Citrus Maxima) rind was used in the manufacture of jams, jellies and marmalades. The inherent bitterness and colouring matter in pomelo rinds were reduced by extraction with ethanol rather than normally used technique of boiling with ammonium chloride and adding appropriate preservative to extend its shelf-life. The extraction of gelatin from fish skin (Nga Gin) (Cirrhinus cirrhosis) and it was used in the preparation of marshmallow. In this research, fish skin was pretreated with hydrochloric acid or lime water and then gelatin was extracted using pure water. The extracted gelatin and pectin wert identified by the solubility test precipitate formations, development of turbidity test and gel formation test. Lecithin was extracted from quail yolk by using solvent partition method. Ethanol and hexane were used to extract total lipids. After that, acetone precipitation was necessary to remove cholesterol. The physio-chemical properties of prepared sodium alginate, pectin, gelatin and lecithin such as trace elements, moisture content, ash content, pH, colour and viscosity were determined and compared with Food and Agricultural Organization specification and British Pharmacopeia specifications. The resultant products of sodium alginate and pectin were identified by IT-IR spectroscopy."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "hydrocolloids precipitate formations"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Extraction of Hydrocolloids from plants, fruits, skins and eggs.pdf", "filesize": [{"value": "1606 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1606000.0, "url": {"url": "https://meral.edu.mm/record/2709/files/Extraction of Hydrocolloids from plants, fruits, skins and eggs.pdf"}, "version_id": "cbad2734-9122-4ac0-b1b3-87ae2ff462a9"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1 \u0026 2", "subitem_journal_title": "Journal of the Asia Research Centre", "subitem_volume": "5"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Thin Thin Khaing"}, {"subitem_authors_fullname": "Khin HIa Mon"}, {"subitem_authors_fullname": "Phyu Phyu San"}, {"subitem_authors_fullname": "Pansy Kyaw Hla"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2016"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://uyr.uy.edu.mm/handle/123456789/644"}, "item_title": "Extraction of Hydrocolloids from Plants, Fruits, Skins and Eggs", "item_type_id": "21", "owner": "1", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000002709", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "2709", "relation": {}, "relation_version_is_last": true, "title": ["Extraction of Hydrocolloids from Plants, Fruits, Skins and Eggs"], "weko_shared_id": -1}