scholarly journals THE NUCLEOPROTAMINE OF TROUT SPERM

1946 ◽  
Vol 30 (2) ◽  
pp. 101-116 ◽  
Author(s):  
A. W. Pollister ◽  
A. E. Mirsky
Keyword(s):  
Sodium Chloride ◽  
Nucleic Acid ◽  
Salt Concentration ◽  
Physiological Saline ◽  
Sperm Nucleus ◽  
Sperm Chromosomes

The nucleoprotamine of trout sperm can be extracted completely with 1 M sodium chloride. On reducing the salt concentration to 0.14 M, physiological saline, the nucleoprotamine precipitates in long, fibrous strands. When the nucleoprotamine, dissolved in M NaCl, is dialyzed all the protamine diffuses through the membrane leaving behind highly polymerized, protein-free desoxyribose nucleic acid. The nucleoprotamine constitutes 91 per cent of the lipid-free mass of the sperm nucleus. While nucleoprotamine is being extracted by M NaCl a stage is reached at which the sperm chromosomes are clearly visible.

TURBIDITY OF SUSPENSIONS AND MORPHOLOGY OF RED HALOPHILIC BACTERIA AS INFLUENCED BY SODIUM CHLORIDE CONCENTRATION

1960 ◽  
Vol 6 (5) ◽  
pp. 535-543 ◽  
Author(s):  
Dinah Abram ◽  
N. E. Gibbons
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Morphological Changes ◽  
Halophilic Bacteria ◽  
Chloride Concentration ◽  
Chloride Content ◽  
Wall Structure ◽  
Abrupt Decrease ◽  
High Sodium ◽  
Rigid Cell Wall

The optical densities of suspensions of cells of Halobacterium cutirubrum, H. halobium, or H. salinarium, grown in media containing 4.5 M sodium chloride, increase as the salt concentration of the suspending medium decreases, until a maximum is reached at about 2 M; below this concentration there is an abrupt decrease in optical density. The cells are rod shaped in 4.5 M salt and change, as the salt concentration decreases, through irregular transition forms to spheres; equal numbers of transition forms and spheres are present at the point of maximum turbidity, while spheres predominate at lower salt concentrations. Cells suspended in 3.0 M salt, although slightly swollen, are viable, but viability decreases rapidly with the more drastic changes in morphology at lower salt concentrations. Cells grown in the presence of iron are more resistant to morphological changes but follow the same sequence. Cells "fixed" with formaldehyde, at any point in the sequence, act as osmometers and do not rupture in distilled water although their volume increases 10–14 times. The results indicate that the red halophilic rods require a high sodium chloride content in their growth or suspending medium to maintain a rigid cell wall structure.

scholarly journals Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

2013 ◽  
Vol 3 (1) ◽  
pp. 87 ◽  
Author(s):  
Quirino Dawa ◽  
Yufei Hua ◽  
Moses Vernonxious Madalitso Chamba ◽  
Kingsley George Masamba ◽  
Caimeng Zhang
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Seed Protein ◽  
Foam Stability ◽  
Chloride Concentration ◽  
Egg White ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Ph Optimum ◽  
Pumpkin Seed

<p>Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (<em>p </em><em>&lt; </em>0<em>.</em>05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (<em>p </em><em>&lt; </em>0<em>.</em>05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.</p>

THE SEPARATION OF CALF THYMUS NUCLEIC ACID AND HISTONE BY ALCOHOL–SALT PRECIPITATION

1955 ◽  
Vol 33 (1) ◽  
pp. 263-271 ◽  
Author(s):  
L. B. Smillie ◽  
A. M. Marko ◽  
G. C. Butler
Keyword(s):  
Sodium Chloride ◽  
Nucleic Acid ◽  
Aqueous Solutions ◽  
Distilled Water ◽  
Salt Precipitation ◽  
Salt Solutions ◽  
Desoxyribonucleic Acid ◽  
Concentrated Aqueous Solutions ◽  
Calf Thymus ◽  
Quantitative Separation

Extraction of the histone of thymonucleoprotein with alcohol and salt has been studied with varying concentrations of alcohol, sodium chloride, and nucleoprotein and with varying pH and temperature. The addition of 0.5–1.0 volumes of ethanol to a solution of nucleoprotein (approximately 1 mgm. N/ml.) in 3 M sodium chloride has been found to effect an almost quantitative separation of desoxyribonucleic acid and protein. It has proved feasible to prepare concentrated aqueous solutions of the extracted protein by successive dialysis against strong salt solutions at −10 °C. and against distilled water at 5 °C. followed by pervaporation at 5 °C. The properties of the isolated nucleate have indicated a highly polymerized product.

scholarly journals THE EFFECT OF SALTS ON THE IONISATION OF GELATIN

1930 ◽  
Vol 14 (2) ◽  
pp. 215-222 ◽  
Author(s):  
Kenneth V. Thimann
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Acid Solutions ◽  
Ionic Structure ◽  
Complex Ions ◽  
Similar Action ◽  
Ion Formation ◽  
Copper Chlorides ◽  
Positive Ion ◽  
Complex Ion

The effect of the addition of sodium chloride to gelatin solutions is shown from the Donnan relationship to increase the ionisation of the gelatin, the increase produced in acid solutions reaching a maximum at about 1/1000 molar salt concentration. This effect is attributed to the formation of complex ions. From the similar action of calcium and copper chlorides the effective combining power of gelatin for complex positive ion formation is deduced. The bearing of complex ion formation on the zwitter-ionic structure and solubility phenomena of proteins is pointed out.

Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish

1950 ◽  
Vol 7d (10) ◽  
pp. 585-593 ◽  
Author(s):  
W. J. Dyer ◽  
H. V. French ◽  
J. M. Snow
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Total Protein ◽  
Muscle Protein ◽  
Fish Muscle ◽  
Fresh Fish ◽  
Cent Sodium ◽  
Optimum Ph ◽  
Muscle Myosin ◽  
Optimum Salt Concentration

Methods for the extraction of protein from fish muscle have been studied. Using the Waring Blendor to obtain fine subdivision, up to 95 per cent of the fish muscle protein can be extracted with 5 per cent sodium chloride. Optimum pH for extraction was pH 7–9, and the optimum salt concentration 3 to 5 per cent. About 3 per cent stroma protein, collagen and elastin, was found in cod and haddock muscle. Myosin constituted about 75 to 80 per cent of the total protein. Globulin X, myogen, and myoalbumin made up about 20 per cent of the protein.

scholarly journals Comparative study between two types of electrolyte used in the reactive dyeing of cotton

2019 ◽  
Vol 70 (01) ◽  
pp. 30-36
Author(s):  
BAFFOUN AYDA
Keyword(s):  
Diffusion Coefficient ◽  
Sodium Chloride ◽  
Comparative Study ◽  
Salt Concentration ◽  
Sodium Sulfate ◽  
Reactive Dyes ◽  
Cotton Fabrics ◽  
Reactive Dyeing ◽  
Factors Affecting ◽  
Dyed Fabric

The aim of this paper was to compare the efficiency of two type of electrolyte in the dyeing of cotton fabrics with reactive dyes. Factors affecting dye ability such as salt concentration, and fastness performances such as alkaliconcentrationwere studied. The colouryield K/S and colour fastness of the dyed fabric using sodium sulfate were comparable to those obtained with sodium chloride. However, the exhaustion and the fixation timewere shorter and the diffusion coefficient was lower in the case of sodium sulfate.

The Psychophysical Relationship Between Color and Sodium Chloride Concentrations in Model Systems

1986 ◽  
Vol 49 (12) ◽  
pp. 977-982 ◽  
Author(s):  
S. R. GIFFORD ◽  
F. M. CLYDESDALE
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Deionized Water ◽  
Model Systems ◽  
Color Parameter ◽  
Color Intensity ◽  
B Values ◽  
Chicken Broth ◽  
Commercial Chicken ◽  
Chloride Concentrations

A 10-member taste panel evaluated the effect of color on salt perception using magnitude estimation. Samples, colored to simulate commercial chicken broth were formulated by addition of increasing amounts (0.00 – 4.10%) of 0.05% FD&C Red 40 to a constant volume of 0.10% FD&C Yellow 5 in double-distilled deionized water. In each of four experiments, five color intensities were evaluated at five NaCl concentrations over a range of 0.14 – 1.06% (w/v). The Gardner XL - 23 colorimeter was used to obtain L, a and b values from which the objective color parameter log cot−1 (a/b) was calculated. Log cot−1 (a/b) correlated well with log color intensity and was therefore, suitable as a predictor. In all experiments, panelists were able to detect differences among the NaCl concentrations (P&lt;0.001) regardless of color. The perception of saltiness increased with increasing salt concentration as a linear power function with slopes greater than one. Although color tended to confuse the perception of saltiness, this effect was not significant.

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