Effects of temperature, water content and pH on degradation of Cry1Ab protein released from Bt corn straw in soil

2011 ◽  
Vol 43 (7) ◽  
pp. 1600-1606 ◽  
Author(s):  
Yuanjiao Feng ◽  
Lin Ling ◽  
Huizhi Fan ◽  
Yinghu Liu ◽  
Fengxiao Tan ◽  
...  
1998 ◽  
Vol 32 (19) ◽  
pp. 3301-3309 ◽  
Author(s):  
K.A Smith ◽  
P.E Thomson ◽  
H Clayton ◽  
I.P Mctaggart ◽  
F Conen

2012 ◽  
Vol 610-613 ◽  
pp. 296-299
Author(s):  
Xin Jie Li ◽  
Dan Nan Jiang ◽  
Yue Jun Zhang

In order to learn the ClO2 decay behaviour in tap water, the kinetics of ClO2 decay in pure water was studied. Under the conditions of tap water treatment and keeping away from light, the effects of temperature and pH on ClO2 degradation were investigated. The results show that the ClO2 decay reaction in pure water is the first-order with respect to ClO2, the decay rate constants increase with increase in temperature or pH. At pH=6.87, the rate constants are 0.012h-1(15°C), 0.017h-1(25°C), 0.023h-1(35°C), and 0.029h-1(45°C), respectively. At 25°C, the rate constants are 0.0083h-1(pH=4.5), 0.0111h-1(pH=5.5), 0.0143h-1(pH=6.5), 0.0222h-1(pH=7.5), and 0.0351h-1(pH=8.5), respectively. The experimental data prove that ClO2 is more stable in acidic or lower temperature water than in neutral, alkalescent, or higher temperature water.


2018 ◽  
Vol 5 (1) ◽  
pp. 48
Author(s):  
Asep Dedy Sutrisno

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke  better use grade 2 to the shelf life of sausage.


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