Effect of physically structured water on extractability of caffeine, curcumin and on oil emulsification

Samarakoon, S.M.C.S and Illepperuma, D.C.K and Gunawardana, M (2014) Effect of physically structured water on extractability of caffeine, curcumin and on oil emulsification. First undergraduate research symposium, Peradeniya, Sri Lanka, December, 2014.

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Abstract or Summary

Agriculture is a science of applications which has wide horizons to explore. Research gives the exploring opportunity for young scientists to begin their own paths to travel the world of agriculture widening its customary horizons. Research culture embedded in agriculture is the secret behind facing multifaceted challenges of today, among which meeting the needs of an expanding, especially rapidly urbanizing population of the world under increasingly vulnerable environment. With a futuristic vision, grooming young scientists with research culture and providing an opportunity for them to unveil the findings in front of the able audience, is a great leap that Faculty of Agriculture, University of Peradeniya is taking in its expedition of Agriculture higher education.

Item Type:Paper presented at a conference, workshop or other event, and published in the proceedings
Keywords that describe the item:structure water, caffeine, curcumin, oil emulsification
Subjects:Q Science > QD Chemistry
Q Science > QE Geology
T Technology > TP Chemical technology
Divisions:Schools > Centre for Science and Primary Industries
ID Code:5434
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Deposited On:30 Aug 2017 03:55
Last Modified:30 Aug 2017 03:55

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