scholarly journals THE EFFECT OF TEMPERATURE ON THE LATENT PERIOD IN THE PHOTIC RESPONSE OF MYA ARENARIA

1919 ◽  
Vol 1 (6) ◽  
pp. 667-685 ◽  
Author(s):  
Selig Hecht
Keyword(s):  
Reaction Time ◽  
Latent Period ◽  
Environmental Temperature ◽  
Arrhenius Equation ◽  
Mya Arenaria ◽  
Effect Of Temperature ◽  
Photochemical Process ◽  
Principal Product ◽  
Different Temperatures ◽  
Photic Response

1. The effect of temperature on the reaction time of Mya to light is mainly confined to the latent period. The sensitization period, representing a photochemical process, is changed comparatively little. 2. The relation between the latent period and the temperature is adequately expressed by the Arrhenius equation, for temperatures below 21°C. Above this temperature, the latent period becomes increasingly longer than is required by the Arrhenius formula when µ = 19,680. 3. These deviations, occurring above the highest environmental temperature of Mya, are explained on the assumption that the principal product formed during the latent period is inactivated by heat. 4. Calculation of the velocity of the hypothetical inactivation reaction at different temperatures shows that it also follows the Arrhenius rule when µ = 48,500. This value of µ corresponds to those generally found for spontaneous inactivations and destructions.

scholarly journals THE NATURE OF THE LATENT PERIOD IN THE PHOTIC RESPONSE OF MYA ARENARIA

1919 ◽  
Vol 1 (6) ◽  
pp. 657-666 ◽  
Author(s):  
Selig Hecht
Keyword(s):  
Latent Period ◽  
Linear Function ◽  
Chemical Reaction ◽  
Photochemical Reaction ◽  
Exposure Period ◽  
Photochemical Activity ◽  
Mya Arenaria ◽  
Effect Of Temperature ◽  
Photic Response

The latent period in the response of Mya to illumination varies inversely as the duration of the exposure to which it is subjected. The reciprocal of the latent period, measuring the velocity of the process which underlies it, is a linear function of the exposure period. Since the duration of the exposure represents the amount of photochemical activity, it is concluded that the substances formed at that time act to catalyze a chemical reaction which determines the duration of the latent period. This explanation is in accord with the previous work on the photochemical reaction and with the effect of temperature on the latent period. As a result of the combined investigations there is presented a concrete hypothesis for the mechanism of photic reception in Mya.

scholarly journals SENSORY EQUILIBRIUM AND DARK ADAPTATION IN MYA ARENARIA

1919 ◽  
Vol 1 (5) ◽  
pp. 545-558 ◽  
Author(s):  
Selig Hecht
Keyword(s):  
Reaction Time ◽  
Latent Period ◽  
Dark Adaptation ◽  
Photochemical Reaction ◽  
Short Interval ◽  
Bimolecular Reaction ◽  
Mya Arenaria ◽  
Rational Explanation ◽  
Order Of Magnitude ◽  
Photosensitive Substance

1. The reaction time of Mya to light is composed of two parts. The first, a sensitization period, is an exceedingly short interval of the order of magnitude associated with photographic processes. The second is a latent period of about 1.3 seconds, during which Mya need not remain exposed to the stimulating light. 2. The process of dark adaptation in Mya is orderly. Its progress may be represented by the formation of a photosensitive substance according to the dynamics of a bimolecular reaction. See PDF for Structure 3. Photosensory equilibrium as represented by the light- and dark-adapted conditions finds a rational explanation in terms of the "stationary state" of a reversible photochemical reaction involving a photosensitive substance and its two precursors. 4. There are two corollaries to this hypothesis. The first requires that the reaction time at sensory equilibrium for a given intensity should vary inversely with the temperature; the second, that the rate of dark adaptation should vary directly with the temperature. Experiments verified both of these requirements.

The Rheological Properties of Turkish Delight

2009 ◽  
Vol 6 (1) ◽  
Author(s):  
Zurriye Yilmaz ◽  
Mehmet Dogan ◽  
Mahir Alkan ◽  
Serap Dogan
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Power Law ◽  
Food Industry ◽  
Arrhenius Equation ◽  
Flow Behavior ◽  
Effect Of Temperature ◽  
Flow Properties ◽  
Different Temperatures ◽  
Dependent Flow

In the food industry, rheological properties, such as viscosity, shear rate, and shear stress, are the most important parameters required in the design of a technological process. Therefore, in this study, we determined the flow behavior and the time-dependent flow properties of Turkish Delight (TD) in the temperature range of 25-75°C using a capillar rheometer. The structure and thermal properties of TD were investigated by XRD and a simultaneous DTA/TG analysis. The shear rate values ranged from 5 to 300s-1. We found that: (i) TD behaved as non- Newtonian pseudoplastic foodstuff; (ii) while the measurement temperature increased, viscosity decreased; and (iii) TD was a rheopectic material. The effect of temperature on viscosity was described by means of the Arrhenius equation. The activation energies for the flow of pseudoplastic TD varied from 50.1-74.2 kJ/mol, depending on shear rate. Three models were used to predict the flow behavior of TD, namely, the Power law, Bingham and Casson models. The Power law model adequately described well the flow behavior of TD at different temperatures.

scholarly journals Rheological Behavior of Sumac (Rhus coriaria L.) Extract as Affected by Temperature and Concentration and Investigation of Flow Behavior with CFD

2020 ◽  
Vol 10 (6) ◽  
pp. 7120-7134
Keyword(s):  
Arrhenius Equation ◽  
Flow Behavior ◽  
Rheological Behaviour ◽  
Effect Of Temperature ◽  
Sudden Expansion ◽  
Flow Properties ◽  
Rotational Viscometer ◽  
Different Temperatures ◽  
Rhus Coriaria ◽  
Temperature Ranges

The purpose of this study is to investigate the rheological properties of sumac extract in different concentrations at different temperatures as well as its flow behavior in sudden expansion-contraction and at 90o elbow with CFD. The rheological behaviour of sumac extract in different concentrations (45.65%, 50.44%, 55.53%, 60.32%, and 65.13% total solids) were evaluated using a rotational viscometer at different temperatures (10, 20, 30, 40 and 50 C). Sumac extract samples showed Newtonian flow properties in these temperature ranges. Arrhenius equation was used to determine the effect of temperature. Ea value varied in the range of 11.16-34.35 kJ/mol, which diminished with a decrease in concentration. Power and Exponential models were used to characterize the effect of concentration on flow behavior. Time average velocity vector and contours, vorticity contours, kinetic energy contours, and pressure contours are given to show the flow behavior of sumac extract.

scholarly journals THE INFLUENCE OF TEMPERATURE ON THE PHOTOSENSORY LATENT PERIOD

1928 ◽  
Vol 11 (5) ◽  
pp. 649-656 ◽  
Author(s):  
Selig Hecht
Keyword(s):  
Latent Period ◽  
Arrhenius Equation ◽  
Effect Of Temperature ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Chemical Materials

1. The effect of temperature on the photosensory latent period in Pholas dactylus is accurately described by the Arrhenius equation when µ = 18,300. 2. The adequacy of this equation has already been found for two other photosensitive animals, Mya and Ciona, which are very similar in behavior to Pholas. The value of µ is different for each of the three species studied. 3. This is taken to mean that though the organization of the receptor process is the same for the three species, the chemical materials concerned are very likely different.

5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Rasim Alper Oral ◽  
Mahmut Dogan ◽  
Kemal Sarioglu ◽  
Ömer Said Toker
Keyword(s):  
Reaction Kinetics ◽  
Arrhenius Equation ◽  
Storage Period ◽  
Effect Of Temperature ◽  
Temperature Changes ◽  
Juniperus Communis ◽  
Hydroxymethyl Furfural ◽  
Different Temperatures ◽  
And Storage ◽  
Kinetics Of

Abstract Pekmez (molasses) is a traditional food commonly produced from grape and other kind of fruit juices by evaporation processes. In this study, 5-Hydroxymethylfurfural (HMF) level of various pekmez samples was investigated during storage at different temperatures. HMF content of apricot, mulberry, carob, grape, Juniperus communis pekmez changed from 133.0 ppm to 1060.5 ppm, from 88.2 to 1921.5 ppm, from 11.1 to 1153.6 ppm, from 75.5 to 2077.0 ppm, from 19.9 to 280.1 ppm throughout eight months storage period, respectively. Samples of pekmez from the Juniperus communis had the minimum k values for each temperature that means HMF formation in these samples were slower than other pekmez types. The kinetic data analysis for HMF formation during storage was performed and an Arrhenius equation was used to determine the effect of temperature on reaction kinetics of 5-HMF formation in pekmez samples. Ea values were found between 10.58–37.73 (kcal/mol). Apricot pekmez was found as the least sensitive sample to HMF formation resulted from temperature changes.

Dealing with hot rocky environments: Critical thermal maxima and locomotor performance in Leptodactylus lithonaetes (Anura: Leptodactylidae)

2019 ◽  
pp. 155-161 ◽  
Author(s):  
Ivan Beltran
Keyword(s):  
Environmental Temperature ◽  
Extreme Temperature ◽  
Effect Of Temperature ◽  
Maximum Speed ◽  
Locomotor Performance ◽  
Extreme Temperatures ◽  
Physiological Limits ◽  
Fitness Consequences ◽  
Thermal Maximum ◽  
Environmental Temperatures

Environmental temperature has fitness consequences on ectotherm development, ecology and behaviour. Amphibians are especially vulnerable because thermoregulation often trades with appropriate water balance. Although substantial research has evaluated the effect of temperature in amphibian locomotion and physiological limits, there is little information about amphibians living under extreme temperature conditions. Leptodactylus lithonaetes is a frog allegedly specialised to forage and breed on dark granitic outcrops and associated puddles, which reach environmental temperatures well above 40 ˚C. Adults can select thermally favourable microhabitats during the day while tadpoles are constrained to rock puddles and associated temperature fluctuations; we thus established microhabitat temperatures and tested whether the critical thermal maximum (CTmax) of L. lithonaetes is higher in tadpoles compared to adults. In addition, we evaluated the effect of water temperature on locomotor performance of tadpoles. Contrary to our expectations, puddle temperatures were comparable and even lower than those temperatures measured in the microhabitats used by adults in the daytime. Nonetheless, the CTmax was 42.3 ˚C for tadpoles and 39.7 ˚C for adults. Regarding locomotor performance, maximum speed and maximum distance travelled by tadpoles peaked around 34 ˚C, approximately 1 ˚C below the maximum puddle temperatures registered in the puddles. In conclusion, L. lithonaetes tadpoles have a higher CTmax compared to adults, suggesting a longer exposure to extreme temperatures that lead to maintain their physiological performance at high temperatures. We suggest that these conditions are adaptations to face the strong selection forces driven by this granitic habitat.

scholarly journals The Respiration of some Planktonic copepods II. The Effect Of Temperature

1953 ◽  
Vol 31 (3) ◽  
pp. 447-460 ◽  
Author(s):  
D. T. Gauld ◽  
J. E. G. Raymont
Keyword(s):  
Respiratory Rate ◽  
The Body ◽  
The Other ◽  
Effect Of Temperature ◽  
Acartia Clausi ◽  
Temora Longicornis ◽  
Different Temperatures ◽  
Planktonic Copepods ◽  
The Difference ◽  
The Relationship

The respiratory rates of three species of planktonic copepods, Acartia clausi, Centropages hamatus and Temora longicornis, were measured at four different temperatures.The relationship between respiratory rate and temperature was found to be similar to that previously found for Calanus, although the slope of the curves differed in the different species.The observations on Centropages at 13 and 170 C. can be divided into two groups and it is suggested that the differences are due to the use of copepods from two different generations.The relationship between the respiratory rates and lengths of Acartia and Centropages agreed very well with that previously found for other species. That for Temora was rather different: the difference is probably due to the distinct difference in the shape of the body of Temora from those of the other species.The application of these measurements to estimates of the food requirements of the copepods is discussed.

scholarly journals Effect of temperature, CO2 and O2 on motility and mobility of Anisakidae larvae

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Aiyan Guan ◽  
Inge Van Damme ◽  
Frank Devlieghere ◽  
Sarah Gabriël
Keyword(s):  
Enzymatic Digestion ◽  
Infected Fish ◽  
Effect Of Temperature ◽  
Video Recordings ◽  
Different Temperatures ◽  
Semi Solid ◽  
Zoonotic Parasites ◽  
The Impact ◽  
Phosphate Buffered Saline

AbstractAnisakidae, marine nematodes, are underrecognized fish-borne zoonotic parasites. Studies on factors that could trigger parasites to actively migrate out of the fish are very limited. The objective of this study was to assess the impact of different environmental conditions (temperature, CO2 and O2) on larval motility (in situ movement) and mobility (migration) in vitro. Larvae were collected by candling or enzymatic digestion from infected fish, identified morphologically and confirmed molecularly. Individual larvae were transferred to a semi-solid Phosphate Buffered Saline agar, and subjected to different temperatures (6 ℃, 12 ℃, 22 ℃, 37 ℃) at air conditions. Moreover, different combinations of CO2 and O2 with N2 as filler were tested, at both 6 °C and 12 °C. Video recordings of larvae were translated into scores for larval motility and mobility. Results showed that temperature had significant influence on larval movements, with the highest motility and mobility observed at 22 ℃ for Anisakis spp. larvae and 37 ℃ for Pseudoterranova spp. larvae. During the first 10 min, the median migration of Anisakis spp. larvae was 10 cm at 22 ℃, and the median migration of Pseudoterranova spp. larvae was 3 cm at 37 ℃. Larval mobility was not significantly different under the different CO2 or O2 conditions at 6 °C and 12 ℃. It was concluded that temperature significantly facilitated larval movement with the optimum temperature being different for Anisakis spp. and Pseudoterranova spp., while CO2 and O2 did not on the short term. This should be further validated in parasite-infected/spiked fish fillets.

scholarly journals Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

Toxins ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 134
Author(s):  
Ana Isabel Galván ◽  
Alicia Rodríguez ◽  
Alberto Martín ◽  
Manuel Joaquín Serradilla ◽  
Ana Martínez-Dorado ◽  
...  
Keyword(s):  
Gene Expression ◽  
Aflatoxin Production ◽  
Effect Of Temperature ◽  
Mycotoxin Production ◽  
Industrial Processing ◽  
Factors Associated ◽  
Different Temperatures ◽  
Major Producer ◽  
Main Factors ◽  
And Storage

Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production.

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