Melting points were measured on a Buchi melting point B‐545 apparatus (Boston Laboratory Equipment) and not corrected. UV spectrum was recorded on a Shimadzu UV‐265 spectrophotometer, in MeOH, and IR spectrum on a Shimadzu Infrared 400 spectrophotometer, in KBr pellets. 1H‐NMR 13C‐NMR and 2D‐NMR spectra were determined by a Bruker DRX 700 spectrometer, in CDCl3 and DMSO‐d6. Chemical shifts were measured in d values (ppm) with tetramethylsilane (TMS) as an internal reference. HRESIMS was measured in a MICROMASS Q‐Tof 2 mass spectrometer, Waters Corporation. Vacuum liquid chromatography (VLC) was performed using silica gel 60 (0.04–0.063 mm; 500 g; Merck). Column chromatography (CC): silica gel (Merck, 60–120 mesh) TLC zones were visualized either by exposure to vanillin sulfuric acid, iodine vapor, or under UV light. All evaporations were achieved in a vacuum on a rotary evaporator.
Uv 265 spectrophotometer
Manufactured by Shimadzu
Sourced in Japan
The UV-265 spectrophotometer is a laboratory instrument designed to measure the absorption of ultraviolet and visible light by a sample. It is capable of performing quantitative and qualitative analysis of various substances, such as organic compounds, inorganic ions, and biomolecules. The UV-265 provides accurate and reliable data, making it a valuable tool for research, quality control, and analytical applications.
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Lab products found in correlation
Drx 700 spectrometer, by Bruker (1 mentions)
Infrared 400 spectrophotometer, by Shimadzu (1 mentions)
Micromassqtof 2 mass spectrometer, by Waters Corporation (1 mentions)
Silica gel 60, by Merck Group (1 mentions)
Silica gel, by Merck Group (1 mentions)
F 4500 spectrofluorometer, by Hitachi (1 mentions)
5 protocols using uv 265 spectrophotometer
1
Structural Characterization of Compounds
2
Characterization of Pd Nanocrystals
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The morphology and phase of the Pd NCs were characterized by a high-resolution transmission electron microscope with an acceleration voltage of 200 kV (HRTEM, JEM-2100, Japan). All TEM samples were prepared by depositing a drop of diluted suspension in ethanol on a copper grid coated with carbon film. An X-ray photoelectron spectrometer (XPS, AXIS ULTRA DLD, United Kingdom) was applied to characterize the chemical composition of the Pd NCs. The surface functional groups of Pd NCs were characterized with Fourier transform infrared (FTIR) spectroscopy. UV absorption spectra were recorded on a Shimadzu UV-265 spectrophotometer (Tokyo, Japan). Fluorescence spectra were written down on a Hitachi F4500 spectrofluorometer (Tokyo, Japan). Both excitation and emission slits were set at 10.0 nm.
3
Alginic Acid Radical Scavenging Assay
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The radical scavenging activity of alginic acid and the mixture of alginic acid and amino acid were measured by using a diphenylpicrylhydrazyl (DPPH) radical according to a modified previous method [22] . The test solution of alginic acid and the mixture of alginic acid and amino acid (0.2 ml) were mixed with 3.8 ml of 0.2 mM DPPH in ethanol prepared daily, and a control experiment was performed with distilled water alone. The absorbance at 520 nm (At) was measured at 15, 30 and 60 min after the initiation of the assay reaction by a Shimadzu UV-265 spectrophotometer. The background value of absorbance (Ab) derived from the test sample was subtracted from the apparent value of absorbance in the assay reaction. The radical scavenging activity (RSA) was calculated by the following equation: RSA (%) = ((Ao -At)/ (Ao -Ab)) × 100%, where Ao is the absorbance at 520 nm at the start of the assay reaction. As a standard radical scavenging substance, ascorbic acid was successively diluted with distilled water, and the DPPH radical scavenging activity of ascorbic acid solution was assayed as described above.
4
Chicken DNA Extraction and Quantification
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For DNA extraction, 1 g of raw chicken was ground. The samples from the processed meat were heated at a temperature of 1,000°C for 30 min and cooled. The magnitude and the purification of the isolated DNA were measured by the UV-265 spectrophotometer (Shimadzu) at the wavelength of light of 260 and 280 nm. Nucleic acid absorbs the ultraviolet rays of 260 nm, which were measured by the photodetector.
Meat frozen by liquid nitrogen (4.1 g) was comminuted in a mortar, placed into the cylinder with 500 µL of lysis buffer and incubated at a temperature of 55-560°C for 2-3 h. Proteinase K (6-12 µL) was added and it was heated at 370°C for 30 min, as well as the 500 µL combination of phenol with chloroform, thoroughly mixed and centrifuged for 10 min with 1,500 turnover. The upper layer was put into a sterile mixture cylinder, with 99% ethyl alcohol added, 30 µL of 3 m NaCl and held at 25-300°C for 20 min. Next, centrifugation at 40°C for 15 min with 1,500 turn over. The liquid part of the upper layer was decanted, to the residue 400 µL of 70% alcohol was added, which was then centrifuged at 40°C for 5 min. The upper layer liquid was decanted and the DNA residue was dried in air for 10-15 min. The residue of dried DNA was retained in 25-50 ulof 1хTE (Tris EDTA) buffer at a temperature of 40°C, with prolonged storage at 20°C.
Meat frozen by liquid nitrogen (4.1 g) was comminuted in a mortar, placed into the cylinder with 500 µL of lysis buffer and incubated at a temperature of 55-560°C for 2-3 h. Proteinase K (6-12 µL) was added and it was heated at 370°C for 30 min, as well as the 500 µL combination of phenol with chloroform, thoroughly mixed and centrifuged for 10 min with 1,500 turnover. The upper layer was put into a sterile mixture cylinder, with 99% ethyl alcohol added, 30 µL of 3 m NaCl and held at 25-300°C for 20 min. Next, centrifugation at 40°C for 15 min with 1,500 turn over. The liquid part of the upper layer was decanted, to the residue 400 µL of 70% alcohol was added, which was then centrifuged at 40°C for 5 min. The upper layer liquid was decanted and the DNA residue was dried in air for 10-15 min. The residue of dried DNA was retained in 25-50 ulof 1хTE (Tris EDTA) buffer at a temperature of 40°C, with prolonged storage at 20°C.
5
Tannin Quantification in L. japonica
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The tannin concentration in the L. japonica extract was measured by a slight modification of the vanillin/ HCl method [16] . A vanillin/HCl reagent was prepared by combining equal volumes of 8% HCl in methanol and 4% vanillin in methanol. 0.5 ml of alga extract or the test solution was added and mixed with 2 ml of the vanillin/HCl reagent. After being kept at room temperature for 15 min, the test solution was centrifuged at 1,500 × g for 20 min. The photometric absorbance of the supernatant fraction was measured at 525 nm by Shimadzu UV-265 spectrophotometer. The same experiment was carried out by using successively diluted tannic acid solution as a standard tannin.
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