scholarly journals A general Ca-MOM platform with enhanced acid-base stability for enzyme biocatalysis

2021 ◽  
Author(s):  
Yanxiong Pan ◽  
Qiaobin Li ◽  
Hui Li ◽  
Jasmin Farmakes ◽  
Angel Ugrinov ◽  
...  
Keyword(s):  
Acid Base ◽  
Enzyme Biocatalysis ◽  
Base Stability

scholarly journals On the acid–base stability of Keggin Al13 and Al30 polymers in polyaluminum coagulants

2009 ◽  
Vol 44 (12) ◽  
pp. 3098-3111 ◽  
Author(s):  
Zhaoyang Chen ◽  
Zhaokun Luan ◽  
Zhiping Jia ◽  
Xiaosen Li
Keyword(s):  
Acid Base ◽  
Base Stability

A stable blood product for pH-blood-gas quality control.

1978 ◽  
Vol 24 (5) ◽  
pp. 793-795 ◽  
Author(s):  
M C Steiner ◽  
B A Shapiro ◽  
J Kavanaugh ◽  
J R Walton ◽  
W Johnson
Keyword(s):  
Carbon Dioxide ◽  
Quality Control ◽  
Blood Product ◽  
Blood Gas ◽  
Acid Base ◽  
Ph Values ◽  
Carbon Dioxide Concentrations ◽  
Base Stability

Abstract We describe how to prepare, store, and use a hemolyzed blood product for simultaneous pH, pCO2, and pO2 quality control. Tonometry of the blood product with two oxygen and two carbon dioxide concentrations resulted in consistent and reproducible values during 38 weeks. The resulting pH values were consistent and reproducible, demonstrating the metabolic acid-base stability of the blood product. We conclude that the proper preparation, storage, and use of the product results in consistent, reproducible, and economical quality control for pH, pCO2 and pO2 blood measurements.

Self-cleaning, superhydrophobic cotton fabrics with excellent washing durability, solvent resistance and chemical stability prepared from an SU-8 derived surface coating

RSC Advances ◽  
2015 ◽  
Vol 5 (75) ◽  
pp. 61044-61050 ◽  
Author(s):  
Chao Zeng ◽  
Hongxia Wang ◽  
Hua Zhou ◽  
Tong Lin
Keyword(s):  
Chemical Stability ◽  
Surface Coating ◽  
Cotton Fabrics ◽  
Acid Base ◽  
Solvent Resistance ◽  
Washing Durability ◽  
Base Stability ◽  
Self Cleaning

A self-cleaning, superhydrophobic cotton with excellent washing durability, solvent resistance, and acid/base stability has been prepared using a single-pot solution.

EFFECT OF TIME OFF FEED ON BLOOD ACID-BASE HOMEOSTASIS IN PIGS DIFFERING IN THEIR REACTION TO HALOTHANE

1987 ◽  
Vol 67 (2) ◽  
pp. 427-436 ◽  
Author(s):  
A. L. SCHAEFER ◽  
H. DOORNENBAL ◽  
A. K. W. TONG ◽  
A. C. MURRAY ◽  
A. P. SATHER
Keyword(s):  
Base Excess ◽  
Venous Blood ◽  
Muscle Rigidity ◽  
Halothane Anesthesia ◽  
Acid Base ◽  
Physiological Factors ◽  
Blood Ph ◽  
Acid Base Status ◽  
Base Stability ◽  
Breed Crosses

In an effort to elucidate physiological factors involved in the development of pale-soft-exudative pork, blood acid base status was assessed in swine from two genetic lines of pigs and their F1 cross. The lines consisted of: (1) pigs that reacted positively (skeletal muscle rigidity) to the respiratory administration of halothane (halothane positive (H+)) based on Pietrain × Lacombe breed crosses, (2) Purebred Lacombe pigs that did not react positively to halothane anesthesia (Lac) and (3) pigs which were the progeny of crossbreeding (C) between halothane positive and negative animals. In addition, time off feed prior to slaughter (0, 24 or 48 h) was imposed as a stressor in order to test response differences among the three lines. The venous blood PCO2, total CO2, bicarbonate ion levels, standard bicarbonate and base excess levels were found to be higher in the H + pigs compared to either Lac or C pigs. All pig lines displayed higher blood pH, total CO2, bicarbonate ion, standard bicarbonate and base excess yet lower PO2 at 24 h off feed compared to 0 h off feed. These data suggest that H+ pigs have a greater tendency toward hypercapnia and a blood base excess than either Lac or C pigs. In addition, the incidence of hypercapnia and blood base excess for H +, Lac and C pigs was greatest at 24 h off feed. Key words: Acid-base stability, pig genotypes, fasting

Effect of bilateral vagotomy on arterial acid-base stability during panting in the pigeon

1986 ◽  
Vol 66 (3) ◽  
pp. 293-302 ◽  
Author(s):  
G.M. Barnas ◽  
M. Gleeson ◽  
W. Rautenberg
Keyword(s):  
Acid Base ◽  
Bilateral Vagotomy ◽  
Base Stability

Construction of Crystalline 2D Covalent Organic Frameworks with Remarkable Chemical (Acid/Base) Stability via a Combined Reversible and Irreversible Route

2012 ◽  
Vol 134 (48) ◽  
pp. 19524-19527 ◽  
Author(s):  
Sharath Kandambeth ◽  
Arijit Mallick ◽  
Binit Lukose ◽  
Manoj V. Mane ◽  
Thomas Heine ◽  
...  
Keyword(s):  
Covalent Organic Frameworks ◽  
Acid Base ◽  
Base Stability

scholarly journals Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

2020 ◽  
Author(s):  
Xiaohong Yu ◽  
Zhicai Yang ◽  
Keyue Li ◽  
Rui Liu ◽  
Huijie Pei ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Acid Base ◽  
Pediococcus Pentosaceus ◽  
Base Stability ◽  
Jinhua Ham

Abstract Background: Lactic acid bacteria (LAB) can produce bacteriostatic substances, among which bacteriocins attracted wide attention in food preservation for decades. Up to date, nisin (class I bacteriocins) has been considered to be the only bacteriocin produced by Lactococcus lactis strains for commercial use. Moreover, there are many other reports concerning the isolated bacteriocins for potential application in food industry while some exhibited a narrow bactericidal spectrum, thermal stability and low acid-base stability. Jinhua ham is a representative of traditional dry-cured meat product in China. The microbial community structure and diversity was speculated to be responsible for flavor and quality formation of Jinhua ham, protecting from the spoilage microorganisms contamination. However, no studies was performed to investigate the bacteriocin from LAB in Jinhua ham. Thus, the objective of this study was to screen out high-efficiency, safe and non-toxic bacteriocin-producing lactic acid bacteria (LAB) from Jinhua Ham and subsequently perform the purification, identification and characterization of its bacteriocin. Results: The bacteriocin-producing LAB was screened from Jinhua ham and then designated as Pediococcus pentosaceus Z-1 by colony morphology and 16S rDNA sequencing. The bacteriocin was then crudely extracted from the bacterial cell-free supernatant by pH adsorption, and further purified by cellulose DEAE-52 ion exchange and Sephadex G-50 chromatography columns. The tricine-SDS-PAGE electrophoresis showed a highly purified protein band with 8227.35 Da with 60 amino acids identified by MALDI-TOF-MS analysis. The bacteriocin was named as pediocin Z-1 and its antibacterial activity exhibited an acid-base stability between pH 2-10 and a thermal stability at a range of 50-110°C. The pediocin Z-1 was sensitive to proteases and showed an inhibitory effect against Gram-positive bacteria and Gram-negative bacteria, including Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium, Salmonella potsdam and Escherichia coli. Conclusions: Our data suggest that pediocin Z-1 has a comparable effect of antibacterial activity with nisin and it is promising that pediocin Z-1 has great potential for application prospect in the food industry.

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