Effect of magnetic field on optical features of water and KCl solutions

Han, Xueyun; Peng, Yufeng; Ma, Zhongjun

doi:10.1016/j.ijleo.2016.04.096

Cited by 31 publications

(16 citation statements)

References 20 publications

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“…It might be suggested that the magnetic field could cause break down of macro particles, such as bee pollens naturally contained in honey that were not soluble in their natural state, then some compositions became more soluble. This increase in concentration is supported by an increasing light attenuation and a decrease in light transmittance (Han et al ., ). The evidence is shown as an increase in optical density (Table ).…”

Section: Resultsmentioning

confidence: 78%

“…Optical density (OD) of honey samples slightly increased after MF treatment at 28 AE 2°C (P ≤ 0.05), and significantly increased after MF treatment at 15 AE 2°C. The increase in OD may be due to an increase in light attenuation as a result of increasing sugar concentration (Han et al, 2016) as suggested by the increase in TSS. Colour intensity was not affected by MF treatment.…”

Section: Physical Propertiesmentioning

confidence: 99%

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Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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Section: Resultsmentioning

confidence: 78%

Section: Physical Propertiesmentioning

confidence: 99%

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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“…Otherwise, KCl has a crucial structure-making impact. These findings are useful in investigating the pathway of magnetizing water and solutions [53].…”

Section: Discussionmentioning

confidence: 88%

“…Han et al [53] exposed water ( Figure 4) and KCl solutions to four diverse MFs for 20 min, respectively. They investigated the impacts of the MF on microscopic structures and macroscopic features of water and KCl solutions using FTIR and the continuous spectrum techniques of linearly polarized light in ultraviolet, visible and near-infrared areas ( Figure 5).…”

Section: Magnetic Water Treatmentmentioning

confidence: 99%

Magnetic Field Application: An Underappreciated Outstanding Technology

Ghernaout¹,

Elboughdiri²

2020

OALib

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In diverse machines, as much as 90% of all particles suspended in the oil can be iron or steel and can be particularly troublesome to operators. This article looks at magnetic filtration advantages and benefits; moreover, it focuses on how this physical technology can often outperform traditional methods. Magnetic filtration is a process in which two objects are separated; one of them has to be metallic, to be attracted by means of magnets. Magnetic systems ideal for the food industry, as they protect the final product and the machinery used in its production process. Another important magnetic field application is in the water treatment technology. Despite the great achievements in the application of the magnetic field through the above-mentioned domains, more efforts should be performed to promote this green technology implementation in the industries in terms of practical usage. More attention has to be accorded by researchers to better familiarize industrials with this hugely promising technique.

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“…Once the water molecular is been subjectual to the scalar engery, it will become fully magnetized, and since pola liquid with two charge (+ve and -ve), the water molecular because magnetically active affecting and affected by field around it, although the change over water molecular is neutral, but its not uniform over entire it. This mean the water is with two charge at each end so the water molecude will group together in from of "cluster" (13,14) . When these "cluster" of water groping together in smaller groping, this will lead to increase the bio-availability of the water and make it more easily able to pass and transport and if we assumed that all dental stone used in dental depend on how much water presense in the cast materials, so when we treat dental stone with scalar energized water, find crystal formed will disappears faster after interact with dental stone partical and will react with it at high level than happen usually with changes in physical properties of dental stone (15) .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Effect of Physically Magnetized Water on Some Properties of Dental Stone

Al-Khyeat¹

2019

RDENTJ

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‫الخالصة‬ ‫أالهذاف‬ ‫حهذف‬ : ( ‫الجبسٍت‬ ‫المادة‬ ‫حفاعل‬ ‫حأثٍر‬ ‫ححذٌذ‬ ‫إلى‬ ‫الذراست‬ Dental Stone ‫تمنٍخةٍن‬ ‫يخةرحٍن‬ ‫ةى‬ ‫لع‬ ‫يٍيٌايٍةت‬ ‫بطرٌقةت‬ ‫الممغنط‬ ‫الماء‬ ‫مع‬ ) 42 ‫ل‬ ‫ساعت‬ 24 ‫النهايً.‬ ‫المنخج‬ ‫يً‬ ‫المخغٍرة‬ ‫الخواص‬ ‫لخحذٌذ‬ ‫ساعت‬ ‫العمل‬ ‫وطرائق‬ ‫المواد‬ ‫المةاء‬ ‫مةع‬ ‫الجةب‬ ‫مةن‬ ‫القٍاسةٍت‬ ‫العٍنةاث‬ ‫من‬ ‫عذد‬ ‫ححضٍر‬ ‫حم‬ : ‫االعخٍادي‬ ‫فةت‬ ‫مخخ‬ ‫تمنٍةت‬ ‫لفخةراث‬ ‫الممغةنط‬ ‫المةاء‬ ‫مةع‬ ‫الجبسةٍت‬ ‫المةادة‬ ‫مةن‬ ‫أخةر‬ ‫لعٍناث‬ 42 ‫ل‬ ‫سةاعت‬ 24 ‫الخةواص‬ ‫مةن‬ ‫يةفخٍن‬ ‫اٍةاف‬ ‫لحةم‬ ‫سةاعت‬ ‫ٍت.‬ ‫االاضةغا‬ ‫لالمقالمةت‬ ‫الخجمةذ‬ ‫أثنةاء‬ ‫الخطً‬ ‫الخمذد‬ ‫لهً‬ ‫السنً‬ ‫الجب‬ ‫لمادة‬ ‫الفٍيٌايٍت‬ ‫النتائئ‬ ‫العٍنةاث‬ ‫مقاراةت‬ ‫مةن‬ ‫ت‬ ‫المسخحةة‬ ‫النخةايج‬ ‫أظهةرث‬ : ‫ال‬ ‫مع‬ ‫القٍاسٍت‬ ‫بالقٍةاف‬ ‫الممغةنط‬ ‫بالماء‬ ‫ت‬ ‫المخفاع‬ ‫عٍناث‬ ‫ل‬ ‫ٍت‬ ‫االاضغا‬ ‫المقالمت‬ ‫يً‬ ‫لتٌادة‬ ‫اخخالف‬ ‫هناك‬ ‫أاه‬ ‫الممغنط‬ ‫الماء‬ ‫مع‬ ‫ها‬ ‫حفاع‬ ‫حم‬ ‫الخً‬ ‫عٍناث‬ ‫ا‬ ‫مةع‬ ‫ةج‬ ‫حفاع‬ ‫الخةً‬ ‫ةل‬ ‫ح‬ ‫مةع‬ ‫مقاراةت‬ ‫الممغةنط‬ ‫المةاء‬ ‫مةع‬ ‫ةت‬ ‫المخفاع‬ ‫عٍنةاث‬ ‫ل‬ ‫الخجمةذ‬ ‫أثنةاء‬ ‫الخطةً‬ ‫الخمةذد‬ ‫ااخفةال‬ ‫لمةكلل‬ ‫القٍاسةٍت‬ ‫العٍناث‬ ‫مع‬ ‫لعٍنةا‬ ‫ث‬ ‫القٍاسٍت.‬ ‫االستنتئجئت‬ ‫الفٍيٌايٍت.‬ ‫الجبسٍت‬ ‫المادة‬ ‫خواص‬ ‫بعض‬ ‫يً‬ ‫حغٍر‬ ‫إلى‬ ‫أد‬ ‫يٍيٌايٍا‬ ‫الممغنط‬ ‫الماء‬ ‫مع‬ ‫السنً‬ ‫الجب‬ ‫ت‬ ‫مفاع‬ :ABSTRACT Aims: to study the effect of interaction of dental stone with tap water and physically magnetized water on two periods of time 24h. and 12h to study the change in the physical properties of final product. Materials and Methods: We started prepair no. of control samples and other of samples interacted with physically magnetized water for two periods of time 24h and 12h, then we studied the liner setting expansion and compressive strength.. Results: results obtained from comparing control sample with that treated with physically magnetized water showed an increase in the compressive strength of physically magnetized group and decrease of linear setting expansion in comparison with that of control sample. Conclusion: Reaction of dental stone with physically magnetized water lead to change in some physical properties of dental stone.

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Effect of magnetic field on optical features of water and KCl solutions

Cited by 31 publications

References 20 publications

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Magnetic Field Application: An Underappreciated Outstanding Technology

Evaluation of the Effect of Physically Magnetized Water on Some Properties of Dental Stone

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