675. The carbon dioxide content of New Zealand Cheddar cheese

1957 ◽  
Vol 24 (2) ◽  
pp. 235-241 ◽  
Author(s):  
P. S. Robertson
Keyword(s):  
Carbon Dioxide ◽  
New Zealand ◽  
Carbon Dioxide Concentration ◽  
Cheddar Cheese ◽  
Carbon Dioxide Content ◽  
Single Strain ◽  
Open Texture ◽  
Factors Influencing ◽  
High Concentrations ◽  
Lower Temperature

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.

Factors Influencing Submergence and the Heart Rate in the Frog

1964 ◽  
Vol 41 (2) ◽  
pp. 417-431
Author(s):  
D. R. JONES
Keyword(s):  
Carbon Dioxide ◽  
Heart Rate ◽  
Oxygen Concentration ◽  
Carbon Dioxide Concentration ◽  
Carbon Dioxide Content ◽  
Factors Influencing ◽  
Critical Oxygen ◽  
Critical Oxygen Concentration ◽  
Main Factors ◽  
Critical Carbon Dioxide

1. The ability of the frog to remain submerged declines as the oxygen concentration in the water falls or the carbon dioxide content rises. The critical oxygen concentration appears to be about 5 mg./l. and the critical carbon dioxide concentration 100 mg./l. at temperatures around 10° C. 2. Submergence results in a decrease in heart rate which develops over a period of 15-30 min. but which disappears immediately the animal surfaces and breathes. The bradycardia is accentuated by oxygen lack or carbon dioxide excess. 3. During submergence the heart is influenced by two main factors, the shortage of oxygen and the cessation of breathing movements, both of which contribute to the decrease in rate. The former can still affect rate after vagotomy. The connexion between breathing and heart rate is dependent on the nervous system, though the detailed pathway is not worked out.

729. Characteristics of a presumptive pediococcus occurring in New Zealand Cheddar cheese

1958 ◽  
Vol 25 (3) ◽  
pp. 409-413 ◽  
Author(s):  
J. C. Dacre
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
New Zealand ◽  
Type Species ◽  
Cheddar Cheese ◽  
Low Ph ◽  
Acid Media ◽  
High Concentrations ◽  
Acid Producing Bacteria ◽  
Gram Positive Cocci

1. Cultural and biochemical details are given of a homofermentative species of lactic acid-producing bacteria, repeatedly isolated from typical maturing New Zealand Cheddar cheese.2. The Gram-positive cocci, occurring mainly in pairs and tetrads in acid media, are greatly stimulated in growth by the presence of yeast or tomato extracts. The organism converts glucose into inactive lactic acid and smaller amounts of acetic acid.3. With the exceptions that the organism does not ferment trehalose and is less tolerant to low pH and high concentrations of Teepol, all its characteristics are similar to those for the genusPediococcus, in particular to the type speciesP. cerevisiaeBalcke.

Responses of the stable fly, Stomoxys calcitrans (L.) (Diptera: Muscidae), to carbon dioxide and host odours. I. Activation

1985 ◽  
Vol 75 (3) ◽  
pp. 519-528 ◽  
Author(s):  
M. L. Warnes ◽  
L. H. Finlayson
Keyword(s):  
Carbon Dioxide ◽  
Laboratory Experiments ◽  
Carbon Dioxide Concentration ◽  
Flight Activity ◽  
Stomoxys Calcitrans ◽  
Stable Fly ◽  
Carbon Dioxide Content ◽  
Human Breath ◽  
Increased Activity

AbstractLaboratory experiments were carried out to investigate the effect of carbon dioxide and breath odours on the flight activity of Stomoxys calcitrans (L.). The flies responded to an increase in carbon dioxide concentration by an increase in flight activity (measured as the number of flights or the number of take-offs). The extent of this response was dependent on the period of starvation before exposure and the level of the increase in the carbon dioxide concentration. Flies rapidly habituated or adapted to new levels of carbon dioxide. Expired human breath elicited a greater increase in flight activity than would be predicted from its carbon dioxide content, and it was shown that the increased activity was caused by breath odours acting synergistically with an increase in the carbon dioxide concentration.

230. The relation of certain lactic acid bacteria to open texture in Cheddar cheese

1939 ◽  
Vol 10 (2) ◽  
pp. 326-335 ◽  
Author(s):  
I. R. Sherwood
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Open Texture

“Open” cheese were shown to evolve carbon dioxide much more rapidly than did “close” cheese. From open cheese lactobacilli or betacocci capable of producing carbon dioxide relatively rapidly could be isolated. The addition of such organisms to cheese milk resulted in the development of slit openness in the cheese. The most common types causing slit openness appeared to be gas-producing lactobacilli.

THE ESTABLISHMENT OF CARBON DIOXIDE CONCENTRATION GRADIENTS IN ONTARIO WOODLANDS

1966 ◽  
Vol 44 (3) ◽  
pp. 321-329 ◽  
Author(s):  
J. H. Sparling ◽  
M. Alt
Keyword(s):  
Carbon Dioxide ◽  
Carbon Dioxide Concentration ◽  
Gas Analyzer ◽  
Concentration Gradients ◽  
Carbon Dioxide Concentrations ◽  
High Concentrations ◽  
Infrared Gas Analyzer

Carbon dioxide concentrations were measured in a number of Ontario woodlands with an infrared gas analyzer. Little evidence of season variation in the concentration of carbon dioxide was obtained. Measurements over 24-hour periods revealed the existence of high concentrations, frequently exceeding 500 p.p.m. at night during midsummer. The high concentrations dropped rapidly at sunrise.The existence of extreme stratification of carbon dioxide which had been reported by earlier workers was not confirmed.

301. The effect of over-ripening upon the activity of Cheddar cheese starters

1943 ◽  
Vol 13 (2) ◽  
pp. 127-135 ◽  
Author(s):  
C. K. Johns ◽  
H. L. Bérard
Keyword(s):  
New Zealand ◽  
Experimental Evidence ◽  
Cheddar Cheese ◽  
The Other ◽  
Extreme Conditions ◽  
Single Strain ◽  
Permanent Damage ◽  
Cheese Making ◽  
Other Hand

The belief that over-ripening of starters is responsible for their weakening and for slow acid development during Cheddar cheese-making has been widely held by cheese-makers for many years. Statements that over-ripening is harmful have been made by investigators in several countries(1,2,3,4), but experimental evidence in support of this view is scanty. On the other hand, Whitehead(5) in New Zealand has shown that prolonged over-ripening of single-strain starters under rather extreme conditions merely resulted in a temporary checking of their activity; between wide limits of size of inoculum and period of incubation no permanent damage was done.

Communication: Photoinduced Carbon Dioxide Binding with Surface-Functionalized Silicon Quantum Dots

2018 ◽  
Author(s):  
Oscar A. Douglas-Gallardo ◽  
Cristián Gabriel Sánchez ◽  
Esteban Vöhringer-Martinez
Keyword(s):  
Carbon Dioxide ◽  
Quantum Dots ◽  
Atmospheric Carbon Dioxide ◽  
Density Functional ◽  
Tight Binding ◽  
Carbon Dioxide Concentration ◽  
Research Area ◽  
Silicon Quantum Dots ◽  
Dependent Model ◽  
Photoinduced Charge

<div> <div> <div> <p>Nowadays, the search of efficient methods able to reduce the high atmospheric carbon dioxide concentration has turned into a very dynamic research area. Several environmental problems have been closely associated with the high atmospheric level of this greenhouse gas. Here, a novel system based on the use of surface-functionalized silicon quantum dots (sf -SiQDs) is theoretically proposed as a versatile device to bind carbon dioxide. Within this approach, carbon dioxide trapping is modulated by a photoinduced charge redistribution between the capping molecule and the silicon quantum dots (SiQDs). Chemical and electronic properties of the proposed SiQDs have been studied with Density Functional Theory (DFT) and Density Functional Tight-Binding (DFTB) approach along with a Time-Dependent model based on the DFTB (TD-DFTB) framework. To the best of our knowledge, this is the first report that proposes and explores the potential application of a versatile and friendly device based on the use of sf -SiQDs for photochemically activated carbon dioxide fixation. </p> </div> </div> </div>

Application of Disk Aerators to Recarbonation of Alkaline Wastewater from Wet Gasification of Carbide

1991 ◽  
Vol 24 (7) ◽  
pp. 277-284 ◽  
Author(s):  
E. Gomólka ◽  
B. Gomólka
Keyword(s):  
Carbon Dioxide ◽  
Liquid Phase ◽  
Gas Phase ◽  
Flue Gas ◽  
Carbonic Acid ◽  
Low Cost ◽  
Flue Gases ◽  
Carbon Dioxide Content ◽  
Patent Claim ◽  
Phase Dispersion

Whenever possible, neutralization of alkaline wastewater should involve low-cost acid. It is conventional to make use of carbonic acid produced via the reaction of carbon dioxide (contained in flue gases) with water according to the following equation: Carbon dioxide content in the flue gas stream varies from 10% to 15%. The flue gas stream may either be passed to the wastewater contained in the recarbonizers, or. enter the scrubbers (which are continually sprayed with wastewater) from the bottom in oountercurrent. The reactors, in which recarbonation occurs, have the ability to expand the contact surface between gaseous and liquid phase. This can be achieved by gas phase dispersion in the liquid phase (bubbling), by liquid phase dispersion in the gas phase (spraying), or by bubbling and spraying, and mixing. These concurrent operations are carried out during motion of the disk aerator (which is a patent claim). The authors describe the functioning of the disk aerator, the composition of the wastewater produced during wet gasification of carbide, the chemistry of recarbonation and decarbonation, and the concept of applying the disk aerator so as to make the wastewater fit for reuse (after suitable neutralization) as feeding water in acetylene generators.

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