scholarly journals Amino ketone synthesis in avian erythrocytes

1969 ◽  
Vol 114 (3) ◽  
pp. 499-507 ◽  
Author(s):  
R. A. Dale
Keyword(s):  
Pyridoxal Phosphate ◽  
Tris Buffer ◽  
Amino Ketone ◽  
Ph Values ◽  
Freeze Dried ◽  
Avian Erythrocytes ◽  
Different Temperatures ◽  
Metabolic Significance

1. The relative rates of synthesis of aminolaevulate and aminoacetone by particles prepared from avian erythrocytes were measured under various conditions. 2. The production of both amino ketones by fresh particles was about three times greater in anaemia caused by phenylhydrazine and acetylphenylhydrazine than in anaemia caused by removal of 20–30ml. of blood. 3. The synthesis of aminolaevulate by freeze-dried particles decreased more than that of aminoacetone in the absence of added pyridoxal phosphate, in the presence of cyanide and of tris buffer, and after preincubation of the erythrocyte particles. Other differences in the rates of synthesis of the two amino ketones were observed after (a) incubation of particles at different temperatures and (b) storage of homogenized freeze-dried particles at different pH values. 4. It is suggested that these differences in the production of the two amino ketones are due to the presence of two amino ketone synthetases or to two or more isoenzymes of aminolaevulate synthetase. 5. The metabolic significance of aminoacetone in erythrocytes is discussed.

scholarly journals The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 246-251 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Maciej Wielgosz ◽  
Piotr Kulawik ◽  
Marzena Zajac
Keyword(s):  
Cyprinus Carpio ◽  
Freeze Drying ◽  
Treatment Method ◽  
Thermal Hydrolysis ◽  
Gel Properties ◽  
Drying Temperature ◽  
Freeze Dried ◽  
Different Temperatures ◽  
Pre Treatment ◽  
Hydrolysis Of

The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The  electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.

Characterization and Control of Erwinia spp. and Pluralibacter sp. in Tuna Salad Preparations

2019 ◽  
Vol 82 (6) ◽  
pp. 1071-1081
Author(s):  
KRISTIN BJORNSDOTTIR-BUTLER ◽  
SUSAN McCARTHY ◽  
RONALD A. BENNER
Keyword(s):  
Growth Conditions ◽  
Whole Genome ◽  
Processing Conditions ◽  
Optimum Growth ◽  
Significant Growth ◽  
Ph Values ◽  
Histamine Production ◽  
Different Temperatures ◽  
And Control ◽  
Erwinia Persicina

ABSTRACT Histamine-producing Erwinia and Pluralibacter spp. capable of producing toxic histamine levels were isolated from ingredients commonly used in tuna salad preparations. The characterization and control of these histamine-producing bacteria are necessary to prevent illness from tuna salad consumption. We confirmed the identity of two Erwinia spp. and one Pluralibacter sp. previously isolated from tuna salad ingredients through whole genome sequencing and phylogenic analysis and characterized them for growth and histamine production at different temperatures, pH values, and salt concentrations. In addition, we examined the effects of dried vinegar (DV) powder on growth and histamine production of these strains in inoculated tuna salad preparations. Optimum growth temperatures in tryptic soy broth (TSB) for the two Erwinia spp. and one Pluralibacter sp. were 30.1, 31.1, and 33.9°C, respectively, and growth in TSB was observed at 5°C for both genera. Optimum histamine production of Erwinia persicina, Erwinia spp., and Pluralibacter spp. in TSB with histidine occurred from 25 to 30°C, pH 4 to 6, and 0 to 4% NaCl. No significant growth or histamine production was observed in tuna salad preparations stored at 4°C. Growth and histamine production by Erwinia or Pluralibacter spp. was inhibited in tuna salad containing celery and onion and 2% DV, whereas significant growth and histamine production occurred in tuna salad without DV. Understanding optimum growth conditions and histamine production can provide guidance to tuna salad manufacturers in formulating products and adjusting processing conditions that minimize hazards from these histamine-producing bacteria. Addition of 2% DV to tuna salad preparations may prevent histamine production in the event of temperature abuse. HIGHLIGHTS

scholarly journals Thermodynamic Investigations on the Inclusion Complexation of Piroxicam with Cyclodextrin Derivatives

2005 ◽  
Vol 73 (3) ◽  
pp. 147-161 ◽  
Author(s):  
Charumanee S. ◽  
Weiss-Greiler P. ◽  
Wolschann P. ◽  
Viernstein H. ◽  
Titwan A. ◽  
...  
Keyword(s):  
Ph Value ◽  
Equilibrium Constants ◽  
Inclusion Complexation ◽  
Solubility Diagram ◽  
Phase Solubility ◽  
Cyclodextrin Derivatives ◽  
Ph Values ◽  
Solubility Behavior ◽  
Solubility Method ◽  
Different Temperatures

Thermodynamic studies of piroxicam in aqueous solution complexed with β-cyclodextrin (β-CD), γ-cyclodextrin (γ-CD) and two β-cyclodextrin derivatives, hydroxypropyl-β-cyclodextrin (HP-P-CD) and methyl-β-cyclodextrin (Me-β-CD) were performed at different temperatures and pH values using the phase solubility method. The phase solubility diagrams of β-CD, γ-CD and HP-β-CD is of AL-type behavior, indicating the formation of 1:l complexes. The related stability constants range from β-CD > γ-CD > Me-β-CD > HP-β-CD, respectively. An Ap-type solubility diagram is observed for Me-β-CD, indicating the formation of 1:2 complexes at higher CD concentrations. From the temperature dependence of the equilibrium constants the reaction enthalpies and entropies have been determined. The contributions of the reaction entropies are small and no enthalpy-entropy-compensation is observed, except for γ-CD, where a very small negative reaction entropy could be estimated. Moreover, the influence of the pH value is rather high because the differently charged forms of piroxicam show different solubility behavior in water.

scholarly journals Growth characteristics and dynamics of protein synthesis in callus cultures from Glycine wightii (Wight & Arn.) Verdc.

2005 ◽  
Vol 29 (6) ◽  
pp. 1161-1166 ◽  
Author(s):  
André Luis Coelho da Silva ◽  
Cecília Sulzbacher Caruso ◽  
Renato de Azevedo Moreira ◽  
Ana Cecília Góes Horta
Keyword(s):  
Protein Synthesis ◽  
Growth Curve ◽  
Dry Weight ◽  
Callus Cultures ◽  
Exponential Phase ◽  
Cotyledon Explants ◽  
Ph Values ◽  
Freeze Dried ◽  
Sds Page ◽  
Page Electrophoresis

Cotyledon explants were first cultured on MS medium supplemented with 4.52 M 2,4-D and 0.46 mM kinetin. The development of the calli was followed (0, 4, 8, 12, 16, 20, 24, 28 and 32 days after) and the growth curve was determined, based in fresh and dry weight. The growth curve presented sigmoidal form with four distinct phases. The highest growth percentage was observed at the exponential phase and the lowest at the stationary phase. These results indicated that cotyledon callus subculture should be performed 20 days after inoculation. The calli obtained after a period of 28 days were freeze dried, macerated and submitted to extraction with buffers of different pH values (2.6; 4.0; 6.0; 8.0 and 10.0) and the proteins in the extracts were determined by Bradford method. The pH 8.0 buffer was the most efficient to extract the largest amount of protein. The amino acid analyses calli showed a high content of aspartic acid and low content of metionin. The dynamics of protein synthesis in calli was followed by SDS-PAGE electrophoresis.

Preliminary Study on the Removal of Hexavalent Chromium in Wastewater with Reduction of Sulfur Dioxide

2013 ◽  
Vol 864-867 ◽  
pp. 1699-1703
Author(s):  
Ji Ming Wu ◽  
Sheng Gao Cheng
Keyword(s):  
Reaction Time ◽  
Sulfur Dioxide ◽  
Hexavalent Chromium ◽  
Reduction Reaction ◽  
High Concentration ◽  
Reaction Conditions ◽  
Ph Values ◽  
Different Temperatures ◽  
Preliminary Study ◽  
High Concentrations

The paper focused on a self-developed methodology through using sulfur dioxide to deal with high concentration of chromium-containing wastewater. It studied the effects of different pH values, different reaction time, different temperatures and different amounts of sulfur with sulfur dioxide reduction reaction on the chromium-containing wastewater. The results showed that: when the reaction conditions were controlled as follows: the pH values ranged from 2 to 4, the reaction temperature was controlled 40~60°C, the amount of sulfur in theoretical was 1.2 times and the reaction time was 40 min, the hexavalent chromium in the high concentrations of chromium-containing wastewater could be effectively removed.

Bentonite Interaction with Saline High-pH Solutions

2012 ◽  
Vol 1475 ◽  
Author(s):  
Heikola Tiina ◽  
Vuorinen Ulla
Keyword(s):  
Cementitious Materials ◽  
Buffering Capacity ◽  
Ongoing Research ◽  
High Ph ◽  
Ph Values ◽  
Safety Function ◽  
Bentonite Buffer ◽  
Different Temperatures ◽  
Leaching Solution ◽  
In The Beginning

ABSTRACTDegradation of cementitious materials produces leachates of high pH. Such an alkaline plume, if reaching the bentonite buffer, is likely to induce mineralogical and chemical changes in bentonite over long times and may jeopardise the set safety function of the buffer.The objective of this ongoing research is to study the possible alterations of two bentonites, MX-80 and Deponit CA-N, in alkaline leachates at two different temperatures. Also the buffering capacity of the bentonites against high pH will be evaluated.The ongoing batch experiments are carried out in an anaerobic glove-box (Ar atmosphere, low CO2) at two temperatures (25/60 °C) with three types of simulated cement waters (pH 9.7/9,3, 11.3/10.2 and 12.0/10.9) at 25/0 °C) and one saline groundwater simulate (pH 8.3/7.9) as reference. The solid to liquid ratio used is 1/10. For each set of experiments there are three parallels so that bentonite alteration can be analysed after three different time periods. In the experiment each bentonite sample is leached with several batches of leaching solution. For each renewal of the leaching solution the phases are separated by centrifugation, the reacted solution withdrawn and the chemical composition analysed.The high-pH experiments (11.3 and 12.0, at 25°C) have continuously shown an initial decrease in the pH-values after each leachate renewal, albeit less dramatic than in the beginning, indicating remaining buffering capacity of the bentonites. The other two experiments (pH 8.3 and 9.7 at 25°C) have shown rather unaltered pH-values. In general, slightly lower pH-values were observed in the Deponit CA-N samples than in those of MX-80. The main cations (Na and Ca) analysed in the leachates have shown a rather expected trends as a result of ion-exchange occurring in the bentonites. The analysed Si concentrations indicate possible dissolution of smectite. More conclusions are possible after the bentonites have been characterized. One experimental set of the 25 °C experiments has been finished and the bentonite phases are being characterized. Other experiment sets are still continued.

scholarly journals Effect of suspending media on freeze-drying and preservation of vaccinia virus

1970 ◽  
Vol 68 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Masatoshi Suzuki
Keyword(s):  
Protective Effect ◽  
Vaccinia Virus ◽  
Carboxymethyl Cellulose ◽  
Freeze Drying ◽  
Chorioallantoic Membrane ◽  
Soluble Starch ◽  
Sodium Glutamate ◽  
Freeze Dried ◽  
Different Temperatures ◽  
Subsequent Storage

SummaryUnpurified and purified smallpox vaccines were prepared from calf dermal pulp, or chorioallantoic membrane (CAM) of hen eggs infected with vaccinia virus, and freeze-dried. The protective effect of various suspending media was investigated both in the course of the freeze-drying and in the period of subsequent storage of the dried product at different temperatures, including 100° C.Single media consisting of either sodium glutamate or peptone were effective in the preservation of both unpurified and purified vaccines prepared from calf dermal pulp or CAM. It was shown that there was an optimal concentration of sodium glutamate for the preservation of the vaccine preparations, especially of the purified vaccine.Combined media, consisting of soluble starch, polyvinylpyrrolidone or sodium carboxymethyl cellulose with sodium glutamate, were effective with the purified vaccine when the concentration of sodium glutamate exceeded the optimum necessary for preservation.

Stability of Paramecin 34 at Different Temperatures and pH Values

Science ◽  
1957 ◽  
Vol 126 (3285) ◽  
pp. 1243-1244 ◽  
Author(s):  
R. W. DORNER
Keyword(s):  
Ph Values ◽  
Different Temperatures

scholarly journals Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature

2006 ◽  
Vol 52 ◽  
pp. 17-24
Author(s):  
Lela Acevska ◽  
Kristina Mladenovska ◽  
Tanja Petreska Ivanovska ◽  
Maja Jurhar Pavlova ◽  
Milena Petrovska ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Storage Temperature ◽  
Acid Stress ◽  
Titratable Acidity ◽  
Therapeutic Level ◽  
Freeze Dried ◽  
Different Temperatures ◽  
And Storage

Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in the drink with sorbitol were noted during 72 h of fermentation at 25oC. The corresponding values for titratable acidity ranged from 0.071% to 0.758% and from 0.073% to 0.761%, respectively. Soymilk was found to support the growth of L. casei with improvement in viability for 0.24 log at the end of fermentation when sorbitol was added. Survival of L. casei and the effectiveness of sorbitol in improving viability during freeze-drying, subsequent rehydration and during a 5-week period of storage under different temperatures were also investigated. After freeze-drying, L. casei exhibited a survival percent of approximately 46%. Sorbitol improved the viability of L. casei by 0.51 log immediately after freeze-drying and by 1.30 log and 0.47 log during five weeks of storage at 25oC and 4oC, respectively. Further study revealed that the freeze-dried fermented soymilk rehydrated at 45oC was optimum for the recovery of L. casei with improvement in recovery for 0.68 log when sorbitol was added. A higher percent of survival was noted when the dried soymilk was stored at 4oC than at 25oC with improved viability at the end of 5 weeks storage for approximately 6 log for drinks with and without sorbitol. Fermented dried soymilk with sorbitol afforded significant tolerance of L. casei to acid stress. Generally, a stable probiotic diary product was prepared in which the concentration of L. casei remained above therapeutic level of 107 cfu/ml.

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