A novel synthetic approach for the calcium hydroxyapatite from the food products

Inga Grigoraviciute-Puroniene, Aleksej Zarkov, Kanji Tsuru, Kunio Ishikawa, Aivaras Kareiva

研究成果: ジャーナルへの寄稿記事

1 引用 (Scopus)

抄録

In this study, for the synthesis of calcium hydroxyapatite (Ca10(PO4)6(OH)2; CHAp), an environmentally-friendly water-based sol–gel chemistry approach using food products as calcium and phosphorus precursors has been developed. In the sol–gel processing, the food products having the greatest calcium and phosphorus concentrations and the calculated calcium and phosphorus molar ratio closest to Ca/P = 1.67 were selected as starting materials (hard cheese “Dziugas”, preserved Atlantic sardines in oil, low-fat yogurt “Dobilas”, and pumpkin seeds). The synthesis products were investigated by thermal analysis (TG/DTG-DSC), infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD) analysis, and scanning electron microscopy (SEM). The content of Ca and P in the food products was determined by means of ICP-OES. [Figure not available: see fulltext.].

元の言語英語
ページ(範囲)63-71
ページ数9
ジャーナルJournal of Sol-Gel Science and Technology
91
発行部数1
DOI
出版物ステータス出版済み - 7 15 2019

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Durapatite
Hydroxyapatite
food
Phosphorus
calcium
Calcium
phosphorus
products
Cheeses
X ray powder diffraction
Thermoanalysis
Seed
Infrared spectroscopy
fats
Oils
synthesis
Oils and fats
Fats
seeds
thermal analysis

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Ceramics and Composites
  • Chemistry(all)
  • Biomaterials
  • Condensed Matter Physics
  • Materials Chemistry

これを引用

A novel synthetic approach for the calcium hydroxyapatite from the food products. / Grigoraviciute-Puroniene, Inga; Zarkov, Aleksej; Tsuru, Kanji; Ishikawa, Kunio; Kareiva, Aivaras.

:: Journal of Sol-Gel Science and Technology, 巻 91, 番号 1, 15.07.2019, p. 63-71.

研究成果: ジャーナルへの寄稿記事

Grigoraviciute-Puroniene, Inga ; Zarkov, Aleksej ; Tsuru, Kanji ; Ishikawa, Kunio ; Kareiva, Aivaras. / A novel synthetic approach for the calcium hydroxyapatite from the food products. :: Journal of Sol-Gel Science and Technology. 2019 ; 巻 91, 番号 1. pp. 63-71.
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