Characterization of chemical parameters in surface sediments from a semi-enclosed frontal system: The case of the San José Gulf, Patagonia Argentina

The distribution of diatoms with respect to salinity and ionic gradients was studied in lakes of the northern Great Plains of North America. The lakes range from freshwater to hypersaline (0.65–270 g∙L−1) and include a variety of brine types, although the majority are dominated by sulfate salts. Canonical correspondence analysis of diatoms in the surface sediments of 66 lakes and associated water chemistry data indicates that diatom distributions are highly correlated with salinity. The ordination also suggests that brine type forms a significant environmental gradient and separates taxa characteristic of bicarbonate/carbonate lakes from those of sulfate-dominated systems. The salinityoptima and tolerances of diatom species are calculated by weighted averaging regression, and these data provide a tool for the reconstruction of past salinity and the inferance of climatic change in arid and semiarid regions.

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In silico, Physico-chemical characterization and analysis of Sandalwood proteins

International Journal of Agricultural Invention ◽

10.46492/ijai/2018.3.2.10 ◽

2018 ◽

Vol 3 (02) ◽

pp. 150-157

Author(s):

Asad Amir ◽

Neelesh Kapoor ◽

Hirdesh Kumar ◽

Mohd. Tariq ◽

Mohd. Asif Siddiqui

Keyword(s):

Secondary Structure ◽

In Silico ◽

Chemical Characterization ◽

In Silico Analysis ◽

Chemical Parameters ◽

Physico Chemical ◽

In Silico Studies ◽

The Family ◽

Silico Analysis

Sandalwood is a commercially and culturally important plant species belonging to the family Santalaceae and the genus Santalum. In Indian sandalwood is renowned for its oil, which is highly rated for its sweet, fragrant, persistent aroma and the fixative property which is highly demanded by the perfume industry. For better production and varieties, requires to understanding the functions of proteins, their analysis and characterization of proteins sequences and their structures, their localizations in cell and their interaction with other functional partner. Due to limited number of in silico studies on sandalwood, in the present study we have performed in silico analysis by characterization of sandalwood proteins. Total 23 proteins were obtained and characterization using UniProtKB, identifying their physico-chemical parameters using ProtParam tool and prediction of their secondary structure elements using GOR of all 23 proteins.

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Regional distribution patterns of chemical parameters in surface sediments of the south-western Baltic Sea and their possible causes

Geo-Marine Letters ◽

10.1007/s00367-017-0514-6 ◽

2017 ◽

Vol 37 (6) ◽

pp. 593-606 ◽

Cited By ~ 10

Author(s):

T. Leipe ◽

M. Naumann ◽

F. Tauber ◽

H. Radtke ◽

R. Friedland ◽

...

Keyword(s):

Baltic Sea ◽

Surface Sediments ◽

Regional Distribution ◽

Distribution Patterns ◽

Chemical Parameters ◽

The South

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Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

Food Science and Technology International ◽

10.1177/1082013208102379 ◽

2009 ◽

Vol 15 (1) ◽

pp. 73-78 ◽

Cited By ~ 33

Author(s):

R.G. Hernández-Nava ◽

J. De J. Berrios ◽

J. Pan ◽

P. Osorio-Díaz ◽

L.A. Bello-Perez

Keyword(s):

Bulk Density ◽

Resistant Starch ◽

Cooking Quality ◽

Starch Content ◽

Dilution Effect ◽

Cooking Loss ◽

Chemical Parameters ◽

Density Values ◽

Physical And Chemical

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

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