Kajian pemegunan enzim peroksidase dalam membran hibrid sol-gel-kitosan untuk penyediaan transduser optik hidrogen peroksida telah dilakukan dalam pembinaan biosensor. Kajian ini merangkumi pengoptimuman nisbah sol-gel-kitosan, pencirian enzim dalam larutan bebas dan pemegunan enzim dalam hibrid sol-gel-kitosan serta penciriannya. Spektrum serapan bagi setiap pencirian ditentukan menggunakan Spektrofotometer uL-Nampak. Hasil kajian menunjukkan aktiviti enzim tidak berubah selepas pemegunan. Nisbah optimum hibrid sol-gel-kitosan adalah 4:6. Nilai sisihan piawai relatif (RSD) untuk kebolehulangan kaedah ini adalah 2.71% dan 3.76%, masing-masingnya untuk enzim bebas dan enzim terpegun.
Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to
obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market.
The data will be used to update the Malaysian Food Composition Database which was last updated in 1997. A total of
six brands from each type of mayonnaise and salad dressing were sampled from local supermarkets in the Klang Valley
and analysed using standard methods. The validity of test data was monitored with the application of internal quality
controls in line with the requirements of ISO 17025. The energy contents of mayonnaise and salad dressings were up to
626.40 kcal/100 g. Our findings were also in agreement with the energy labelling on the packaging. Sodium was high in
mayonnaise and salad dressing because it is used in the final mixture of both condiments to improve their characteristics
for certain reasons. Mayonnaise and salad dressing have been identified as potent sources of vitamin A and vitamin
E and both condiments were found to contain high levels of these antioxidants. It can be concluded that this study are
useful not only in providing information on the nutritional content of several commercial types of mayonnaise and salad
dressing, but also in improving the public understanding of healthy food choices.