scholarly journals BIOCHEMICAL STUDIES ON SHOCK

1944 ◽  
Vol 79 (1) ◽  
pp. 23-33 ◽  
Author(s):  
Jane A. Russell ◽  
C. N. H. Long ◽  
Alfred E. Wilhelmi
Keyword(s):  
Oxygen Uptake ◽  
Rat Liver ◽  
Liver Tissue ◽  
Kidney Tissue ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Hot Water ◽  
Liver Slices ◽  
Normal Rat ◽  
Severe Shock

1. With increasing severity of shock following hemorrhage in fasted rats there is an increasing depression in the rate of oxygen uptake, in oxygen, of liver slices from the bled animals. The respiration of kidney tissue is only slightly depressed even in severe states of shock. 2. The rates of oxygen uptake of liver tissue from bled rats are nicely correlated with the increases in blood amino nitrogen that follow severe hemorrhage. 3. A supplement of coenzyme factors, in the form of a hot water extract of normal rat liver, increases the oxygen uptake of liver tissue from rats in mild shock, but is without effect on the respiration of liver slices from rats in moderate or severe shock. 4. The ability of rat liver to oxidize succinate is not impaired even in severe shock, but the extra oxygen uptake does not improve the basal rate of respiration of the tissue. 5. Effects on the rate of oxygen uptake of normal rat liver slices comparable to those seen after hemorrhage could be produced by exposing the tissue to an atmosphere of nitrogen for periods of 15 and 60 minutes. This treatment had more marked effects on the respiration of kidney slices than are found after hemorrhage, but the kidney, unlike the liver, exhibited a marked degree of recovery in the presence of glucose. 6. The significance of these findings is briefly discussed.

scholarly journals THE EFFECT OF LEAD ACETATE ON OXYGEN UPTAKE OF RAT LIVER SLICES

1941 ◽  
Vol 140 (1) ◽  
pp. 285-291
Author(s):  
Harry D. Baernstein ◽  
J.A. Grand
Keyword(s):  
Oxygen Uptake ◽  
Rat Liver ◽  
Lead Acetate ◽  
Liver Slices

Respiration of liver slices from normal and altitude-acclimatized rats

1961 ◽  
Vol 200 (3) ◽  
pp. 527-529 ◽  
Author(s):  
John L. Frehn ◽  
Adam Anthony
Keyword(s):  
Oxygen Uptake ◽  
Liver Tissue ◽  
Cellular Respiration ◽  
Tissue Respiration ◽  
Tissue Slices ◽  
Experimental Animals ◽  
Altitude Acclimatization ◽  
Liver Slices

Analyses were made of the respiratory rates of liver tissue slices from normal rats and from rats continuously exposed to simulated altitudes of 21,000 ft. for periods varying from 1 to 56 days. Seventy-one rats were used. Oxygen uptake was measured in 100%, 20% and 1% oxygen. There was no difference in tissue respiration between the control and experimental animals, either with no added substrate or with glucose or succinate as added substrates. It was concluded from these data that alterations in cellular respiration do not constitute an important feature of altitude acclimatization.

The enzymatic degradation of yeast nucleic acid by normal rat liver tissue

1958 ◽  
Vol 14 (1) ◽  
pp. 26-27
Author(s):  
F. Steckerl ◽  
JoAnn King ◽  
A. Ofodile
Keyword(s):  
Nucleic Acid ◽  
Rat Liver ◽  
Liver Tissue ◽  
Enzymatic Degradation ◽  
Normal Rat

scholarly journals Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

2020 ◽  
pp. 20-31
Author(s):  
A. O. Agbo ◽  
F. J. C. Odibo ◽  
A. E. Mbachu
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Water Soluble Protein ◽  
Hot Water Extract ◽  
Applied Microbiology ◽  
S Period ◽  
Malting Loss

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

Electrically Mediated Reporter Gene Transfer into Normal Rat Liver Tissue

2003 ◽  
pp. 333-338 ◽  
Author(s):  
Mark J. Jaroszeski ◽  
Richard Gilbert ◽  
Claude Nicolau ◽  
Richard Heller
Keyword(s):  
Gene Transfer ◽  
Reporter Gene ◽  
Rat Liver ◽  
Liver Tissue ◽  
Normal Rat

scholarly journals Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e10968
Author(s):  
Chigozie E. Ofoedu ◽  
Chibugo Q. Akosim ◽  
Jude O. Iwouno ◽  
Chioma D. Obi ◽  
Ivan Shorstkii ◽  
...  
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Sensory Attributes ◽  
Hot Water ◽  
Soluble Nitrogen ◽  
Rice Grain ◽  
Rice Varieties ◽  
Barley Malt ◽  
Sugar Profile

Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

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