Physical Properties of Fruit Firmness and Chemical Structure of Cell Walls during Fruit Softening

2002 ◽  
pp. 311-341 ◽  
Author(s):  
Naoki Sakurai
Keyword(s):  
Physical Properties ◽  
Cell Walls ◽  
Chemical Structure ◽  
Fruit Softening ◽  
Fruit Firmness

Physical Properties and Chemical Structure of High-Amylose Corn Starch Fractions

1964 ◽  
Vol 16 (11) ◽  
pp. 345-351 ◽  
Author(s):  
Edna M. Montgomery ◽  
K. R. Sexson ◽  
R. J. Dimler ◽  
F. R. Senti
Keyword(s):  
Physical Properties ◽  
Chemical Structure ◽  
Corn Starch ◽  
High Amylose

scholarly journals Brazilian gutta-percha points. Part II: thermal properties

2007 ◽  
Vol 21 (1) ◽  
pp. 29-34 ◽  
Author(s):  
Cláudio Maniglia-Ferreira ◽  
Eduardo Diogo Gurgel-Filho ◽  
João Batista Araújo Silva Jr ◽  
Regina Célia Monteiro de Paula ◽  
Judith Pessoa Andrade Feitosa ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Physical Properties ◽  
Ambient Temperature ◽  
Amorphous Phase ◽  
Thermal Behaviour ◽  
Chemical Structure ◽  
Scanning Calorimetry ◽  
Gutta Percha ◽  
Thermal Manipulation

This study was undertaken to explore the effect of heating on gutta-percha, analyzing the occurrence of endothermic peaks corresponding to the transformation that occurs in the crystalline structure of the polymer during thermal manipulation. This study also seeked to determine the temperature at which these peaks occur, causing a transformation from the beta- to the alpha-form, and from the alpha- to the amorphous phase. Eight nonstandardized gutta-percha points commercially available in Brazil (Konne, Tanari, Endopoint, Odous, Dentsply 0.04, Dentsply 0.06, Dentsply TP, Dentsply FM) and pure gutta-percha (control) were analysed using differential scanning calorimetry (DSC) and thermogravimetry analysis (TGA). The transition temperatures were determined and analysed. With the exception of Dentsply 0.04 and Dentsply 0.06, the majority of the products showed thermal behaviour typical of beta-gutta-percha, with two endothermic peaks, exhibiting two crystalline transformations upon heating from ambient temperature to 130°. Upon cooling and reheating, few samples presented two endothermic peaks. It was concluded that heating dental gutta-percha to 130°C causes changes to its chemical structure which permanently alter its physical properties.

scholarly journals The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains

2021 ◽  
Vol 12 ◽  
Author(s):  
Ermelinda Botticella ◽  
Daniel Valentin Savatin ◽  
Francesco Sestili
Keyword(s):  
Human Health ◽  
Cell Walls ◽  
Chemical Structure ◽  
Bioactive Molecules ◽  
Whole Grain ◽  
Grain Products ◽  
Macro And Micronutrients ◽  
Main Components ◽  
Grain Foods ◽  
Significant Health

Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.

scholarly journals Sugar Composition of Pectin and Hemicellulose Extracts of Peach Fruit during Softening over Two Harvest Seasons

1996 ◽  
Vol 121 (6) ◽  
pp. 1162-1167 ◽  
Author(s):  
Supreetha Hegde ◽  
Niels O. Maness
Keyword(s):  
Cell Walls ◽  
Potassium Hydroxide ◽  
Fruit Softening ◽  
Cell Wall Polysaccharides ◽  
Peach Fruit ◽  
Mole Percent ◽  
Mole Percentage ◽  
Three Stages ◽  
Compositional Changes ◽  
Inactive Cell

Changes in cell wall polysaccharides associated with peach fruit softening were characterized over two harvest seasons. Enzymically inactive cell walls were prepared from mesocarp tissues of peach fruit harvested at three stages of softening. Pectin-associated and hemicellulose-associated polysaccharides were extracted from the cell walls sequentially, and glycosyl residue compositions were determined by GLC. Pectin extracts from both years were richest in galacturonosyl, arabinosyl, and rhamnosyl residues. Hemicellulose extracted with 1 m potassium hydroxide contained a high mole percentage of xylosyl, glucosyl, and fucosyl residues. Hemicellulose extracted with 4 m potassium hydroxide contained a substantial amount of pectin-associated sugar residues in addition to hemicellulose-associated sugar residues. During softening in both years, sugar compositions for cell walls, aqueous phenol-soluble polysaccharides, and imidazole extracts reflected a decrease in galacturonosyl residues and a concomitant increase in arabinosyl residues on a mole percent basis. The degree of change for galacturonosyl residues in these fractions depended on season, with greater variation exhibited from fruit at earlier stages of softening. With the notable exception of the seasonal variation exhibited for galacturonosyl residues in cell walls, the relative stability of other glycosyl compositional changes over seasons indicates conserved changes for pectins and hemicelluloses occur during peach fruit softening.

Oxidative Aging of Natural Rubber Vulcanizates. Part III. Crosslink Scission in Monosulfidic Networks

1969 ◽  
Vol 42 (3) ◽  
pp. 924-935 ◽  
Author(s):  
T. Colclough ◽  
J. I. Cunneen ◽  
G. M. C. Hrggins
Keyword(s):  
Natural Rubber ◽  
Physical Properties ◽  
Chemical Structure ◽  
Spectroscopic Methods ◽  
Chemical Probes ◽  
Conjugated Diene ◽  
Strain Measurements ◽  
Oxidative Aging ◽  
Tert Butyl Hydroperoxide ◽  
Natural Rubber Vulcanizates

Abstract A natural rubber vulcanizate containing almost entirely monosulfidic crosslinks was oxidized in oxygen and with tert-butyl hydroperoxide. The changes in physical properties due to oxidation were followed by stress—strain measurements, and the changes in chemical structure were investigated with chemical probes, and by spectroscopic methods. The results show that when the oxidized vulcanizates are heated at 75° C, the monosulfidic crosslinks are broken, that crosslinks containing two sulfur atoms are formed, and that conjugated diene and triene structures are introduced into the main polyisoprene chains.

scholarly journals Reformulated Zagreb Indices of Some Derived Graphs

Mathematics ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 366 ◽  
Author(s):  
Jia-Bao Liu ◽  
Bahadur Ali ◽  
Muhammad Aslam Malik ◽  
Hafiz Muhammad Afzal Siddiqui ◽  
Muhammad Imran
Keyword(s):  
Physical Properties ◽  
Chemical Structure ◽  
Topological Index ◽  
Chemical Reactivity ◽  
Line Graph ◽  
Total Graph ◽  
Zagreb Indices ◽  
Subdivision Graph ◽  
Chemical Constitution ◽  
Vertex Degrees

A topological index is a numeric quantity that is closely related to the chemical constitution to establish the correlation of its chemical structure with chemical reactivity or physical properties. Miličević reformulated the original Zagreb indices in 2004, replacing vertex degrees by edge degrees. In this paper, we established the expressions for the reformulated Zagreb indices of some derived graphs such as a complement, line graph, subdivision graph, edge-semitotal graph, vertex-semitotal graph, total graph, and paraline graph of a graph.

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