Accelerated ripening of Dhakki dates by artificial means: ripening by acetic acid and sodium chloride

2005 ◽  
Vol 70 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Shahzada A. Saleem ◽  
Ahmad K. Baloch ◽  
Musa Kaleem Baloch ◽  
Waqar A. Baloch ◽  
Abdul Ghaffoor
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Accelerated Ripening

Taste sensitivity in various strains of mice

1962 ◽  
Vol 202 (6) ◽  
pp. 1200-1204 ◽  
Author(s):  
Keiichiro Hoshishima ◽  
Sadasuke Yokoyama ◽  
Katsuo Seto
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Thyroid Gland ◽  
Taste Sensitivity ◽  
The Relationship ◽  
Taste Thresholds

The present study was designed to elucidate the differences in taste sensitivity in various strains of mice, and to study the relationship between taste sensitivity and color of the fur. Taste thresholds for four kinds of taste substance, i.e., sodium chloride, saccharine, acetic acid, and phenylthiocarbamide (PTC), were measured with three black and three white strains of mice. Taste sensitivity in mice with hypofunction of the suprarenal body, thyroid gland, and liver was also studied to clarify the bearing of the functions of those organs on the sense of taste. The taste sensitivity of mice differed according to strain. A white strain (aa) showed the lowest taste thresholds for all substances tested, whereas a black strain (0–61) showed the highest. Other strains showed intermediate thresholds, the white strains showing lower ones except in the case of saccharine. Hypofunction of the suprarenal body, thyroid gland, and liver caused a rise in the taste thresholds: a) after cauterization of the suprarenal body, the threshold for acetic acid was raised, whereas those for other taste substances were unchanged; b) reduction of thyroid and hepatic functions resulted in a rise of the taste thresholds for saccharine, acetic acid, and PTC.

THE CONCENTRATION OF ELECTROLYTES IN NORMAL HUMAN SALIVA

1955 ◽  
Vol 33 (1) ◽  
pp. 217-225 ◽  
Author(s):  
J. A. Hildes ◽  
Marion H. Ferguson
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Potassium Concentration ◽  
Serum Levels ◽  
Human Saliva ◽  
Parotid Saliva ◽  
Cyclic Variations ◽  
Normal Human ◽  
Appreciable Variation ◽  
Secretion Rates

Parotid saliva was collected into graduated tubes by fitting small cups over the parotid papillae. The sodium, chloride, and bicarbonate concentrations and the pH of parotid saliva increased with increasing rates of secretion, but the potassium and phosphate concentrations remained constant at secretion rates greater than 0.5 ml. per minute. Although the latter two ions were always at concentrations higher than serum levels, the parotid juice was always hypotonic but decreasingly so as the rate of flow increased. There was appreciable variation between individuals and also in the same subject from time to time. No difference was noted between the two gustatory stimuli used, dilute acetic acid and glucose candy. The potassium concentration in parotid saliva was higher than in mixed submaxillary and sublingual saliva. Continuous recording of the rate of secretion on a smoked drum showed cyclic variations from minute to minute, indicating that timed collections over a period of minutes give mean rather than actual rates of flow.

scholarly journals Effect of Solvent on the Hydrodynamic Properties of Collagen

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3626
Author(s):  
Katarzyna Lewandowska ◽  
Marta Szulc ◽  
Alina Sionkowska
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Carboxylic Acid ◽  
Uv Light ◽  
Acid Solutions ◽  
Denaturation Temperature ◽  
Hydrodynamic Properties ◽  
Citrate Buffer ◽  
Effect Of Solvent ◽  
Viscosity Behavior

In this study, the effect of solvent on the hydrodynamic properties of collagen extracted from tail tendons of young rats was researched. Collagen was dissolved in various aqueous carboxylic acid solutions, including acetic acid (AA), acetic acid with the addition of sodium chloride (AA/NaCl), formic acid (FA), lactic acid (LA), citric acid (CA), and also citrate buffer at pH = 3.7 (CB). The properties of collagen solutions at a concentration of 0.45 mg/mL were characterized based on the viscometric method. The reduced viscosity, intrinsic viscosity, and Huggins coefficient of collagen solutions and effect of solvent, temperature, and UV irradiation on these properties were investigated. Collagen solutions in acetic acid, acetic acid/NaCl, and citrate buffer were irradiated with UV light up to 1 h, and the viscosity of collagen solutions was measured. It was found that the organic acids used as solvent affected viscosity behavior, denaturation temperature, and stability of collagen solutions. The lowest values of studied parameters were obtained for the collagen solutions in acetic acid with the addition of sodium chloride. Thus, the effect of various aqueous carboxylic acid solutions on collagen solutions properties and denaturation temperature can also be affected by the sodium chloride addition. The results of this research can be crucial for the preparation of collagen solutions for both cosmetic and biomedical applications.

Combined Effects of Mustard Flour, Acetic Acid, and Salt against Esherichia coli O157:H7 Stored at 5 and 22° C

2002 ◽  
Vol 65 (10) ◽  
pp. 1632-1636 ◽  
Author(s):  
MIN-SUK RHEE ◽  
RICHARD H. DOUGHERTY ◽  
DONG-HYUN KANG
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Sodium Chloride ◽  
Detection Limit ◽  
Additive Effect ◽  
Escherichia Coli O157 ◽  
Combined Effects ◽  
E Coli ◽  
Esherichia Coli

The combined effects of acetic acid and mustard flour were investigated to ascertain their impact on Escherichia coli O157:H7 stored at 5 and 22°C. Samples were prepared with various concentrations of acetic acid (0, 0.25, 0.5, 0.75, and 1% [vol/vol]) combined with 10% (wt/vol) Baltimore or Coleman mustard flour and 2% (fixed; wt/vol) sodium chloride. An acid-adapted mixture of three E. coli O157:H7 strains (106 to 107 CFU/ml) was inoculated into prepared mustard samples that were stored at 5 and 22°C, and samples were assayed periodically for the survival of E. coli O157:H7. The numbers of E. coli O157:H7 were reduced much more rapidly at 22°C than at 5°C. E. coli O157:H7 was rapidly reduced to below the detection limit (<0.3 log10 CFU/ml) after 1 day at 22°C, whereas it survived for up to 5 days at 5°C. There was no synergistic or additive effect with regard to the killing of E. coli O157:H7 with the addition of small amounts of acetic acid to the mustard flour. When stored at 5°C, mustard in combination with 0.25 (M-0.25), 0.5 (M-0.5), and 0.75% (M-0.75) acetic acid exerted less antimicrobial activity than the control (M-0). The order of lethality at 5°C was generally M-0.25 = M-0.5 < M-0.75 = M-0 < M-1. The addition of small amounts of acetic acid (<0.75%) to mustard retards the reduction of E. coli O157:H7. Statistical reduction in populations of E. coli O157:H7 (P < 0.05) was enhanced relative to that of the control (mustard alone) only with the addition of 1% acetic acid. This information may help mustard manufacturers to understand the antimicrobial activity associated with use of mustard flour in combination with acetic acid.

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