Whatman filter paper n 4

Manufactured by Cytiva

Sourced in Germany, Switzerland

Whatman filter paper no. 4 is a medium-weight, ashless, cellulose-based filter paper designed for general laboratory filtration applications. It has a medium pore size and is suitable for filtering a wide range of aqueous and organic solutions.

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Lab products found in correlation

Whatman, by Cytiva (11 mentions) Freezone 4, by Labconco (1 mentions) Heating magnetic stirrer, by VELP Scientifica (1 mentions) Chromabond sorbent c18 ec, by Macherey-Nagel (1 mentions) C 18 seppak vac 3 cc cartridge, by Phenomenex (1 mentions)

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Whatman filter paper (1892 citations) Filter paper (419 citations) Whatman paper (338 citations) Whatman filter (94 citations) N°4 filter paper (9 citations) N °4 paper (8 citations) Whatman #4 paper (7 citations) Whatman nº 4 (6 citations) N°4 filter (5 citations) Whatman Paper N° 4 (4 citations)

11 protocols using whatman filter paper n 4

Extraction of Phytochemical Compounds

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Hydroethanolic extracts were prepared by extracting 2.5 g of each freeze-dried sample with an ethanol:water solution (80:20, v/v) under magnetic stirring for 1 h. After filtration through a Whatman filter paper N°. 4, the plant residue was re-extracted and the combined filtrates were then evaporated under pressure at 40 °C (rotary evaporator Büchi R-210, Flawil, Switzerland) and subsequently lyophilized.
Decoctions were prepared using 1 g of freeze-dried samples and 100 mL of heated distilled water. The mixture was boiled for 5 min using a heating plate (VELP Scientific) and then filtrated through a Whatman filter paper N°. 4. The obtained decoctions were frozen and lyophilized to obtain a dried extract.

Harumi Iyda J., Fernandes Â., Calhelha R.C., Alves M.J., Ferreira F.D., Barros L., Amaral J.S, & Ferreira I.C.F.R. (2019). Nutritional composition and bioactivity of Umbilicus rupestris (Salisb.) Dandy: An underexploited edible wild plant. Food chemistry, 295.

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Efficient Extraction of Pectin from Watermelon Rind

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Pectin extractions were made with a solid–liquid ratio of 1:20 (w/v) in acidic aqueous solutions, adjusting the pH with a 1 M HCl solution, then heated on a hotplate with magnetic stirring for the selected time. After that, the pectin-based solution was first filtered with a muslin cloth, followed by vacuum filtration using Whatman filter paper n° 4 at 60 °C. The pectin-based solution was mixed with 96% (v/v) ethanol at a ratio of 1:2 (v/v) and left overnight in the freezer. The coagulated pectin was centrifuged at (23,450× g for 20 min) and washed with 96% (v/v) ethanol and acetone in consecutive washing cycles, in order to remove water and low molecular weight or polar compounds. The wet pectin was left to dry at 60 °C in a hot air oven until constant weight, then grounded and stored in a desiccator until further analysis. Pectin yield (Y%) was calculated from the following equation:

Y (%) = \frac{m_{0}}{m} \times 100

where

m_{0}

(g) is the weight of dry pectin and

m

(g) is the weight of dry watermelon rind powder.

Méndez D.A., Fabra M.J., Gómez-Mascaraque L., López-Rubio A, & Martinez-Abad A. (2021). Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste. Foods, 10(4), 738.

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Extraction of Daniellia oliveri Root Bark

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Daniellia oliveri root bark was collected in Lara (Far North Region, Cameroon) in the month of December 2017 and authentificated at the National Herbarium, Yaoundé, where a voucher specimen was deposited under the reference number 14890/SRF/Cam-YA. After collection, Daniellia oliveri (DO) root bark was shade-dried for 5 days and pulverized into a fine powder. The extraction procedure used was as previously described by Soro et al. [19 ]. Briefly, 150 g pulverized sample material was introduced in 1 L of distilled water and boiled for 30 min. The filtrate was passed through a Whatman filter paper N° 4 and the solvent was eliminated from the extract using a temperature controlled oven (50°C for 24 hours). The powder obtained was weighed and the extraction yield was determined (1.85%).

Beppe G.J., Kenko Djoumessie L.B., Keugong Wado E., Ngatanko Abaïssou H.H., Nkwingwa B.K., Damo Kamda J.L., Nhouma R.R, & Foyet H.S. (2020). Aqueous Root Bark Extract of Daniellia oliveri (Hutch. & Dalz.) (Fabaceae) Protects Neurons against Diazepam-Induced Amnesia in Mice. Evidence-based Complementary and Alternative Medicine : eCAM, 2020, 7815348.

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Extraction of Tisochrysis lutea Biomass

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Lyophilized biomass (50 g) of Tisochrysis lutea was dispersed in the chosen solvent and homogenized using a disperser IKA T10B Ultra-Turrax at room temperature. The extractions were made sequentially using 200 mL of hexane, dichloromethane, and acetone at room temperature to obtain crude extracts. The extractions were done in triplicate, filtered through Whatman filter paper n° 4, and the supernatants combined and concentrated under reduced pressure using a rotary evaporator, at 40 °C. All extracts were dissolved in DMSO at a concentration of 50 mg/mL, aliquoted, and stored at 4 °C until use.

Gangadhar K.N., Rodrigues M.J., Pereira H., Gaspar H., Malcata F.X., Barreira L, & Varela J. (2020). Anti-Hepatocellular Carcinoma (HepG2) Activities of Monoterpene Hydroxy Lactones Isolated from the Marine Microalga Tisochrysis Lutea. Marine Drugs, 18(11), 567.

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Folch Method for Intramuscular Lipid Extraction

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Intramuscular lipids were extracted according to Folch et al. (1957) (link). Ten grams of sample was mixed with 50 mL of solvent (chloroform/methanol; 2/1, v/v) using an Ultra-Turrax homogenizer (T-25, IKA®, Staufen Im Breisgau, Germany) at 11000 rpm for 1 min, and then the mixture was filtered through Whatman filter paper (N° 4). The pellet was washed with 50 mL of the same solvent and filtered again. The filtrates were combined, 5 mL of sodium chloride 0.73% was added, and the mixture was left to separate in a separating funnel. When two distinct phases were obtained, the lower phase containing the lipids and chloroform was extracted. The solvents were removed using a rotary evaporator under vacuum. The total lipid content was measured by weighing the residue after evaporation of the solvent (until constant weight). The fatty acid composition was determined according to the ISO/DIS 15304 standard. Three replicates were performed for each measurement.

Rakotondramavo A., Ribourg L., Meynier A., Guyon C., de Lamballerie M, & Pottier L. (2019). Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes. Heliyon, 5(8), e02285.

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Extraction and Quantification of Marrubiin from Aerial Parts of Marrubium vulgare

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M. vulgare, aerial parts, was air-dried in the dark at room temperature and then grounded to a fine powder. Extracts were obtained by mixing 2.5 g of the powder of each sample with 3 × 25 mL of methanol for 24 h at room temperature. Plant material was extracted three times, and the extracts were gathered, filtered through Whatman filter paper N4, and the solvent was removed by vacuum distillation. The yield of each extract was: Bizerte 61 ± 4.0 mg/g Dw; Boussalem 86 ± 8.7 mg/g Dw; Zaghouan 45 ± 7.0 mg/g Dw; Tunis 58 ± 9.8 mg/g Dw; Kasserine 84 ± 1.0 mg/g Dw.
To evaluate the marrubiin content, 2.5 g of dried plant was extracted with 3 × 25 mL of acetone. The extracts were then gathered. The solvent was removed by vacuum distillation and the residue was kept in the dark at 4 °C until analysis.

Rezgui M., Basma M., Neng N., Nogueira J.M., Bettaieb Ben-Kaab L, & Machado Araújo M.E. (2021). Evaluation of Marrubium vulgare Growing Wild in Tunisia for Its Potential as a Dietary Supplement. Foods, 10(11), 2864.

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Standardized Beer Brewing Protocol

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Beer brewing process was adapted from Kawa-Rygielska et al., (2019) . All beer formulas were mashed by using DME and the alternative ingredients (8.2% (W/W)) and 3 L of water. Infusion mashing was conducted on water 65 °C and heated until the temperature of liquid reached 75°C. The mash was firstly filtrated through colander and then by Whatman filter paper (N°4). Dried hops (170 mg/L) were added to resultant wort and boiled at 100°C for 1 h, then rapidly cooled down to a temperature of 25°C. Saccharomyces cerevisiae yeasts (1.7 g) was rehydrated in pure water for 30 min at 25°C, then were added to all wort formulas. Fermentation was carried out in 5 L glass fermentation flasks for three weeks.

Sriwichai W., Detchewa P., & Maneerat P. (2021). Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products. Chiang Mai University Journal of Natural Sciences, 20(2).

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Zizyphus lotus Powder Extraction

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Zizyphus lotus powder was extracted by maceration using the following solvents: acetone (60%), ethanol (60%), methanol (60%) and water. This extraction was done according to the method described by Mau et al. (2001) (link). Triplicate samples of 2.5 g of dry matter were extracted by mixing with 25 mL of solvent. The mixture was stirred for 30 min and kept in darkness for 24 h at 4°C. Finally, this mixture was filtered with a Whatman filter paper (N°4) and concentrated under rotary vacuum evaporator at 40°C. The dry residues were stored at 4°C for further analysis. Each extraction was done in triplicate. For cookie samples, extracts were prepared using the method described by Blanco Canalis et al. (2020) .
Cookies were milled and defatted in 30-mL hexane at 70°C for 20 min. Cookie sample, 100 mg, was extracted with 1 mL of acetone:water (70:30 v/v) mixture, and agitation in vortex was applied for 5 min at room temperature. Then the extracts were centrifuged for 10 min at 800× g and supernatants were collected. The supernatants were filtered and stored for further analysis.

Zarroug Y., Sriti J., Sfayhi D., Slimi B., Allouch W., Zayani K., Hammami K., Sowalhia M., & Kharrat M. (2021). Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies. Italian Journal of Food Science, 33(4), 84-97.

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Extraction of Mulberry and Grape Residues

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Black mulberry and grape seed by-products extracts were obtained applying a green and simple solid-liquid extraction previously described by Peixoto et al. (2018) . A dynamic maceration with a hydroethanolic solution (80:20 v/v ethanol-water) was performed mixing 1 g of sample with 30 mL of the hydroethanolic solution, continuously stirred at room temperature for 1 h (VELP Scientifica heating-magnetic stirrer). The obtained mixture was then filtered through a Whatman paper filter N.4, and the residue re-extracted by repeating the procedure. Then the gathered filtrates where subjected to an evaporation procedure in a rotatory evaporator (Buchi R-2010) to remove the ethanol. The remained water solution was frozen and lyophilized (FreeZone 4.5, Labconco, USA).

Gómez-Mejía E., Roriz C.L., Heleno S.A., Calhelha R., Dias M.I., Pinela J., Rosales-Conrado N., León-González M.E., Ferreira I.C.F.R, & Barros L. (2021). Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential. Food chemistry, 337.

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Optimized Powder Extraction and Purification

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Powder samples were extracted by maceration at optimized conditions descripted in our research paper (Albuquerque et al., 2017) . The extracts were filtrated through a Whatman paper filter n°4, and after that were evaporated at 40 °C using a rotary evaporator (Büchi R-210, Flawil, Switzerland) to remove the ethanol (Fisher Scientific, Lisbon, Portugal) . The purification to clear away sugars and more polar substance of extracts was performed using a C-18 solid phase column (Chromabond sorbent C18 ec, Macherey-Nagel, Duren, Germany), as described by Albuquerque, Prieto, Barros and Ferreira (2017) .

Astray G., Albuquerque B.R., Prieto M.A., Simal-Gandara J., Ferreira I.C.F.R, & Barros L. (2020). Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies. Food chemistry, 333.

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