scholarly journals Stimulation of Fundulus by hydrochloric and fatty acids in fresh water and by fatty acids, mineral acids and the sodium salts of mineral acids in sea water

PROTOPLASMA ◽  
1935 ◽  
Vol 24 (1) ◽  
pp. 334-334
Keyword(s):  
Fatty Acids ◽  
Fresh Water ◽  
Sea Water ◽  
Sodium Salts ◽  
Mineral Acids ◽  
Stimulation Of

scholarly journals STIMULATION OF FUNDULUS BY HYDROCHLORIC AND FATTY ACIDS IN FRESH WATER, AND BY FATTY ACIDS, MINERAL ACIDS, AND THE SODIUM SALTS OF MINERAL ACIDS IN SEA WATER

1934 ◽  
Vol 17 (6) ◽  
pp. 803-816 ◽  
Author(s):  
J. B. Allison ◽  
William H. Cole
Keyword(s):  
Fatty Acids ◽  
Fresh Water ◽  
Sea Water ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Hydrogen Ion Concentration ◽  
Sodium Salts ◽  
Mineral Acids ◽  
Effective Hydrogen ◽  
Stimulation Of

1. Fundulus heteroclitus was found to be a reliable experimental animal for studies on chemical stimulation in either fresh or sea water. 2. The response of Fundulus to hydrochloric, acetic, propionic, butyric, valeric, and caproic acids was determined in fresh water, while the same acids plus sulfuric and nitric, as well as the sodium salts of the mineral acids, were tested in sea water. 3. Stimulation of Fundulus by hydrochloric acid in fresh water is correlated with the effective hydrogen ion concentration. Stimulation by the n-aliphatic acids in the same environment is correlated with two factors, the effective hydrogen ion concentration and the potential of the non-polar group in the molecule. However, as the number of CH2 groups increases the stimulating effect increases by smaller and smaller amounts, approaching a maximum value. 4. Stimulation of Fundulus by hydrochloric, sulfuric, and nitric acids in sea water is correlated with the forces of primary valence which in turn are correlated with the change in hydrogen ion concentration of the sea water. The n-aliphatic acids increase in stimulating efficiency in sea water as the length of the carbon chain increases, but a limiting value is not reached as soon as in fresh water. 5. Only a slight difference in stimulation by hydrochloric acid is found in sea water and in fresh water. However, there is a significant difference in stimulation by the fatty acids in fresh and in sea water, which is partly explained by the different buffering capacities of the two media. It is to be noted that in the same environment two different fish, Fundulus and Eupomotis, give different results, while the same fish (Fundulus) in two different environments responds similarly to mineral acids but differently to fatty acids. These results illustrate that stimulation is a function of the interaction between environment and receptors, and that each is important in determining the response. 6. Stimulation by sodium chloride, nitrate, and sulfate is correlated with equivalent concentrations of the salts added to sea water, or with the forces of primary valence. Although the threshold for stimulation by the salts is considerably higher than for the acids, the efficiency of stimulation by the salts is greater.

Some Factors Regulating Water Intake by the Eel, Anguilla Japonica

1974 ◽  
Vol 61 (3) ◽  
pp. 737-747 ◽  
Author(s):  
TETSUYA HIRANO
Keyword(s):  
Fresh Water ◽  
Sea Water ◽  
Chloride Ions ◽  
Drinking Behaviour ◽  
Factors Affecting ◽  
Water Ingestion ◽  
Drinking Response ◽  
Freshwater Eel ◽  
Slow Infusion ◽  
Stimulation Of

1. Internal as well as external factors affecting water ingestion in the eel were analysed using oesophagus-cannulated eels. 2. Acute withdrawal of the blood induced an immediate drinking response in the freshwater eel, whereas infusion of a large amount of hypertonic saline interrupted the copious drinking observed in the seawater eel. 3. The freshwater eel responded to slow infusion of hypertonic NaCl solution by constant drinking. 4. Inhibition of drinking was observed in the seawater eel by distension of the stomach or intestine with isotonic mannitol solution. 5. The freshwater eel started drinking immediately after transfer to sea water, and stopped drinking immediately after return to fresh water. 6. Application of various salt solutions revealed that chloride ions are responsible for the induction of drinking in sea water. 7. Stimulation of drinking by chloride ions and inhibition by fresh water may be an anticipatory drinking behaviour, which facilitates adaptation of eels to both sea water and fresh water.

LUMINESCENCE OF THE BLACK SEA MICROSCOPIC FUNGI CULTURES

2017 ◽  
Author(s):  
Olga Mashukova ◽  
Olga Mashukova ◽  
Yuriy Tokarev ◽  
Yuriy Tokarev ◽  
Nadejda Kopytina ◽  
...  
Keyword(s):  
Fresh Water ◽  
Black Sea ◽  
Ethyl Alcohol ◽  
Light Emission ◽  
Sea Water ◽  
Control Culture ◽  
Chemical Stimulation ◽  
The Black Sea ◽  
The Given ◽  
First Time

We studied for the first time luminescence characteristics of the some micromycetes, isolated from the bottom sediments of the Black sea from the 27 m depth. Luminescence parameters were registered at laboratory complex “Svet” using mechanical and chemical stimulations. Fungi cultures of genera Acremonium, Aspergillus, Penicillium were isolated on ChDA medium which served as control. Culture of Penicillium commune gave no light emission with any kind of stimulation. Culture of Acremonium sp. has shown luminescence in the blue – green field of spectrum. Using chemical stimulation by fresh water we registered signals with luminescence energy (to 3.24 ± 0.11)•108 quantum•cm2 and duration up to 4.42 s, which 3 times exceeded analogous magnitudes in a group, stimulated by sea water (p < 0.05). Under chemical stimulation by ethyl alcohol fungi culture luminescence was not observed. Culture of Aspergillus fumigatus possessed the most expressed properties of luminescence. Stimulation by fresh water culture emission with energy of (3.35 ± 0.11)•108 quantum•cm2 and duration up to 4.96 s. Action of ethyl alcohol to culture also stimulated signals, but intensity of light emission was 3–4 times lower than under mechanical stimulation. For sure the given studies will permit not only to evaluate contribution of marine fungi into general bioluminescence of the sea, but as well to determine places of accumulation of opportunistic species in the sea.

Reosquido Desalinasi Metode Evaporasi dengan Ultraviolet Berbasis Mikrokontroller

2018 ◽  
Vol 3 (2) ◽  
pp. 38-47
Author(s):  
Muhammad Abdul Azis ◽  
Nuryake Fajaryati
Keyword(s):  
Temperature Measurement ◽  
Fresh Water ◽  
Sea Water ◽  
Evaporation Process ◽  
Heater Element ◽  
The Third ◽  
Turn On ◽  
Speed Up ◽  
Arduino Uno

This research aims to create a Reosquido desalination tool for evaporation methods using a microcontroller. This tool can control the temperature to speed up the evaporation process in producing fresh water. The method applied to Reosquido desalination uses Evaporation. The first process before evaporation is the detection of temperature in sea water that will be heated using an element heater. The second process of temperature measurement is to turn off and turn on the Arduino Uno controlled heater, when the temperature is less than 80 ° then the heater is on. The third process is evaporation during temperatures between 80 ° to 100 °, evaporation water sticks to the glass roof which is designed by pyramid. Evaporated water that flows into the reservoir is detected by its solubility TDS value. The fourth process is heater off when the temperature is more than 100 °. Based on the results of the testing, the desalination process using a microcontroller controlled heater can speed up the time up to 55% of the previous desalination process tool, namely manual desalination prsoes without using the heater element controlled by the temperature and controlled by a microcontroller which takes 9 hours. Produces fresh water as much as 30ml from 3000ml of sea water, so that it can be compared to 1: 100.

scholarly journals Lipoxygenase Inhibition by Plant Extracts

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 152
Author(s):  
Melita Lončarić ◽  
Ivica Strelec ◽  
Tihomir Moslavac ◽  
Drago Šubarić ◽  
Valentina Pavić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Inflammatory Reactions ◽  
Long Term Storage ◽  
Food Properties ◽  
Lipoxygenase Inhibition ◽  
Plant Families ◽  
Term Storage ◽  
Stimulation Of

Lipoxygenases are widespread enzymes that catalyze oxidation of polyunsaturated fatty acids (linoleic, linolenic, and arachidonic acid) to produce hydroperoxides. Lipoxygenase reactions can be desirable, but also lipoxygenases can react in undesirable ways. Most of the products of lipoxygenase reactions are aromatic compounds that can affect food properties, especially during long-term storage. Lipoxygenase action on unsaturated fatty acids could result in off-flavor/off-odor development, causing food spoilage. In addition, lipoxygenases are present in the human body and play an important role in stimulation of inflammatory reactions. Inflammation is linked to many diseases, such as cancer, stroke, and cardiovascular and neurodegenerative diseases. This review summarized recent research on plant families and species that can inhibit lipoxygenase activity.

scholarly journals Stimulation of the Neutral Activity of Rabbit Liver Fructose 1,6-Diphosphatase by Fatty Acids

1972 ◽  
Vol 247 (9) ◽  
pp. 2969-2971 ◽  
Author(s):  
Robert C. Baxter ◽  
Charles W. Carlson ◽  
Burton M. Pogell
Keyword(s):  
Fatty Acids ◽  
Rabbit Liver ◽  
Neutral Activity ◽  
Stimulation Of

scholarly journals The regulation of glyceride synthesis in isolated white-fat cells. The effects of palmitate and lipolytic agents

1972 ◽  
Vol 128 (5) ◽  
pp. 1057-1067 ◽  
Author(s):  
E. D Saggerson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Synthesis ◽  
Acid Synthesis ◽  
Fat Cells ◽  
Glyceride Synthesis ◽  
Glucose Incorporation ◽  
High Concentrations ◽  
Stimulation Of

1. 0.5mm-Palmitate stimulated incorporation of [U-14C]glucose into glyceride glycerol and fatty acids in normal fat cells in a manner dependent upon the glucose concentration. 2. In the presence of insulin the incorporation of 5mm-glucose into glyceride fatty acids was increased by concentrations of palmitate, adrenaline and 6-N-2′-O-dibutyryladenosine 3′:5′-cyclic monophosphate up to 0.5mm, 0.5μm and 0.5mm respectively. Higher concentrations of these agents produced progressive decreases in the rate of glucose incorporation into fatty acids. 3. The effects of palmitate and lipolytic agents upon the measured parameters of glucose utilization were similar, suggesting that the effects of lipolytic agents are mediated through increased concentrations of free fatty acids. 4. In fat cells from 24h-starved rats, maximal stimulation of glucose incorporation into fatty acids was achieved with 0.25mm-palmitate. Higher concentrations of palmitate were inhibitory. In fat cells from 72h-starved rats, palmitate only stimulated glucose incorporation into fatty acids at high concentrations of palmitate (1mm and above). 5. The ability of fat cells to incorporate glucose into glyceride glycerol in the presence of palmitate decreased with increasing periods of starvation. 6. It is suggested that low concentrations of free fatty acids stimulate fatty acid synthesis from glucose by increasing the utilization of ATP and cytoplasmic NADH for esterification of these free fatty acids. When esterification of free fatty acids does not keep pace with their provision, inhibition of fatty acid synthesis occurs. Provision of free fatty acids far in excess of the esterification capacity of the cells leads to uncoupling of oxidative phosphorylation and a secondary stimulation of fatty acid synthesis from glucose.

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