scholarly journals Optimising storage conditions and processing of sheep urine for nitrogen cycle and gaseous emission measurements from urine patches

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Alice F. Charteris ◽  
Karina A. Marsden ◽  
Jess R. Evans ◽  
Harry A. Barrat ◽  
Nadine Loick ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Storage Conditions ◽  
Chemical Components ◽  
Gaseous Emissions ◽  
Gaseous Emission ◽  
Grazing Systems ◽  
And Storage ◽  
Sheep Urine ◽  
Country Specific

AbstractIn grazing systems, urine patches deposited by livestock are hotspots of nutrient cycling and the most important source of nitrous oxide (N2O) emissions. Studies of the effects of urine deposition, including, for example, the determination of country-specific N2O emission factors, require natural urine for use in experiments and face challenges obtaining urine of the same composition, but of differing concentrations. Yet, few studies have explored the importance of storage conditions and processing of ruminant urine for use in subsequent gaseous emission experiments. We conducted three experiments with sheep urine to determine optimal storage conditions and whether partial freeze-drying could be used to concentrate the urine, while maintaining the constituent profile and the subsequent urine-derived gaseous emission response once applied to soil. We concluded that filtering of urine prior to storage, and storage at − 20 °C best maintains the nitrogen-containing constituent profile of sheep urine samples. In addition, based on the 14 urine chemical components determined in this study, partial lyophilisation of sheep urine to a concentrate represents a suitable approach to maintain the constituent profile at a higher overall concentration and does not alter sheep urine-derived soil gaseous emissions.

scholarly journals Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

2015 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alexandr Ya Yashin ◽  
Boris V. Nemzer ◽  
Emilie Combet ◽  
Yakov I. Yashin
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Black Tea ◽  
Storage Conditions ◽  
Organoleptic Evaluation ◽  
Chromatographic Methods ◽  
Tea Quality ◽  
Processing And Storage ◽  
And Storage

<p>Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.</p> <p>Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p>

scholarly journals Post-harvest content of free titratable acids in the grain of proso millet varieties (Panicum milliaceum L.), and changes during grain processing and storage

2010 ◽  
Vol 46 (Special Issue) ◽  
pp. S90-S95 ◽  
Author(s):  
V. Dvořáček ◽  
D. Janovská ◽  
L. Papoušková ◽  
E. Bicanová
Keyword(s):  
Dry Matter ◽  
Slight Modification ◽  
Storage Conditions ◽  
Panicum Miliaceum ◽  
Proso Millet ◽  
Grain Processing ◽  
Sensory Changes ◽  
Processing And Storage ◽  
And Storage

A triennial evaluation of the content of titratable acids (TA) in grain was carried out on 12 varieties of proso millet (<I>Panicum miliaceum </I>L.). The model variety, Mironovskoe 94, harvested in 2004, was used for the monitoring of sensory changes in TA content, in relationship to different storage conditions and the application of different grain processing methods. The Czech state norm (CSN 56 0512-9 1995) Determination of Titratable Acids, with a slight modification, was used as the standard method. The TA contents in dry matter varied between 39 and 78 mmol/kg of grain dry matter, and significant differences between varieties and experimental years were found. The method of proso millet processing had a key role in the final sensitivity to rancidity. The storage conditions had a much lower influence on TA content than the processing technology. The clearly detected sensory changes found in scoured grains corresponded with TA contents within the range of 90 to106 mmol/kg. The monitoring of the TA content can be considered as a suitable tool for the prediction of rancidity processes in millet grains.

Determination of oxalate concentration in blood.

1988 ◽  
Vol 34 (8) ◽  
pp. 1540-1544 ◽  
Author(s):  
J Costello ◽  
D M Landwehr
Keyword(s):  
Direct Method ◽  
Biological Fluids ◽  
Direct Methods ◽  
Storage Conditions ◽  
Advantages And Disadvantages ◽  
Isotopic Methods ◽  
Basic Approaches ◽  
And Storage

Abstract The methods used for determination of oxalate in blood are reviewed, and the advantages and disadvantages of the two basic approaches--direct methods and in vivo isotope-dilution techniques--are compared. Possible reasons for the previous discrepancies between direct and isotopic methods are discussed, as are the effects of protein binding, sample handling, and storage conditions on oxalate values in plasma. Necessary precautions for obtaining reproducible results are presented. We recommend and critically review several direct methods, and describe the application of a direct method for oxalate determination in some other biological fluids.

scholarly journals Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate

2021 ◽  
Author(s):  
F. Maruddin ◽  
R. Malaka ◽  
S. Sabil ◽  
S. Baba ◽  
H. Amqam ◽  
...  
Keyword(s):  
Crude Protein ◽  
Freeze Drying ◽  
Sodium Caseinate ◽  
Ash Content ◽  
Chemical Components ◽  
Drying Methods ◽  
Drying Method ◽  
Chemical Profile ◽  
Experimental Group

Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (moisture, crude protein, ash, and soluble crude protein) of sodium caseinate prepared by different acids and drying techniques. Methods: A completely randomized factorial design was used by different acids including hydrochloric acid (HCl) and acetic acid, and also drying methods including oven (50 °C for 48 h) and freeze drying (-40 °C for 48 h). In each experimental group, sodium caseinate was obtained for determination of moisture, crude protein, ash, and soluble crude protein. Data were statistically evaluated using an ANOVA in SPSS 18.0. Results: The interaction of both acids and drying methods significantly (p<0.01) affected moisture, crud protein, and ash content. HCl treatment coupled with freeze drying was the best combination, resulting in an appreciably higher content of crude protein (52.90%), moisture (5.38%), and soluble protein (0.85%). Conclusion: The kinds of acid and drying method altered the chemically profile of sodium caseinate. The combination of HCl and freeze drying could be the considered as the best approach, resulting in good chemical characteristics of sodium caseinate.

Sensing bacteria but treating them well: Determination of optimal incubation and storage conditions

2008 ◽  
Vol 383 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Eva Baldrich ◽  
Nuria Vigués ◽  
Jordi Mas ◽  
Francesc Xavier Muñoz
Keyword(s):  
Storage Conditions ◽  
And Storage ◽  
Optimal Incubation

scholarly journals Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

2020 ◽  
Vol 65 (6) ◽  
pp. 1039-1050
Author(s):  
Regina Haindl ◽  
Alexandra Neumayr ◽  
Anika Frey ◽  
Ulrich Kulozik
Keyword(s):  
Freeze Drying ◽  
Bifidobacterium Longum ◽  
Membrane Integrity ◽  
Storage Conditions ◽  
Inactivation Kinetics ◽  
Whole Process ◽  
Cultivation Strategy ◽  
And Storage ◽  
Kinetics Of ◽  
Shelf Temperature

AbstractBifidobacterium longum, one of the main microorganisms in the human gut, is used as an adjunct to lactic acid starter cultures or sold as a probiotic product. Therefore, Bifidobacterium longum cell suspensions get freeze-dried with protective additives to prevent activity losses. To date, investigations covering growth and inactivation kinetics of Bifidobacterium longum during the whole process (cultivation, drying, and storage) have been lacking. In this study, the effect of cultivation conditions and shelf temperature as well as the influence of protectants (maltodextrin, glucitol, trehalose) at various concentrations on cell survival during freeze-drying was assessed. Drying was followed by a storage at + 4 °C and + 20 °C for 70 days to evaluate inactivation kinetics. The impact of the different factors was assessed by measuring surival rate and residual moisture content at various points of time over the whole process. In parallel cell membrane integrity and glass transition were determined to reveal inactivation effects. Cultivation strategy had a strong influence on survival with a huge potential for process improvement. A pH of 6.0 at the growth optimum of the strain provides better conditions regarding cell survival after drying than free acidification (non-regulated pH conditions). During the drying step, membrane leakage due to the removal of water is the main reason for the inactivation in this process step. In this study, the highest survival of 49% was obtained with cells dried at + 35 °C shelf temperature with an addition of maltodextrin (75% bacterial dry matter, w/w). The results show that Bifidobacterium longum cells are mostly inactivated during drying, whereas storage conditions at + 4 °C with an addition of 75% BDM maltodextrin relative to bacterial dry mass prevent cell loss completely.

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