This HTML5 document contains 48 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n16http://localhost/temp/predkladatel/
n11http://linked.opendata.cz/resource/domain/vavai/projekt/
n7http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n18http://linked.opendata.cz/ontology/domain/vavai/
n12http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n5http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n14http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F00216275%3A25310%2F09%3A00008395%21RIV10-MSM-25310___/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n19http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n8http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n6http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n17http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F00216275%3A25310%2F09%3A00008395%21RIV10-MSM-25310___
rdf:type
skos:Concept n18:Vysledek
dcterms:description
The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created. The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created.
dcterms:title
Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics
skos:prefLabel
Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics
skos:notation
RIV/00216275:25310/09:00008395!RIV10-MSM-25310___
n5:aktivita
n8:P n8:Z
n5:aktivity
P(GA203/08/1536), Z(MSM0021627502)
n5:cisloPeriodika
1
n5:dodaniDat
n17:2010
n5:domaciTvurceVysledku
n7:3556468 n7:8088462 n7:7862105 n7:2804417 n7:2731924
n5:druhVysledku
n6:J
n5:duvernostUdaju
n13:S
n5:entitaPredkladatele
n14:predkladatel
n5:idSjednocenehoVysledku
309961
n5:idVysledku
RIV/00216275:25310/09:00008395
n5:jazykVysledku
n19:eng
n5:klicovaSlova
Karl Fischer Titration; Meat Pâté; Moisture Content; Water Content
n5:klicoveSlovo
n9:Water%20Content n9:Karl%20Fischer%20Titration n9:Moisture%20Content n9:Meat%20P%C3%A2t%C3%A9
n5:kodStatuVydavatele
IT - Italská republika
n5:kontrolniKodProRIV
[E2B3F3E6DB76]
n5:nazevZdroje
Italian Journal of Food Science
n5:obor
n15:CB
n5:pocetDomacichTvurcuVysledku
5
n5:pocetTvurcuVysledku
5
n5:projekt
n11:GA203%2F08%2F1536
n5:rokUplatneniVysledku
n17:2009
n5:svazekPeriodika
21
n5:tvurceVysledku
Adam, Martin Červenka, Libor Královský, Josef Řezková, Soňa Ventura, Karel
n5:zamer
n12:MSM0021627502
s:issn
1120-1770
s:numberOfPages
7
n16:organizacniJednotka
25310