Metabolism and Storage of DDT in Beef Cattle

1966 ◽  
Vol 49 (5) ◽  
pp. 966-973
Author(s):  
K A McCully ◽  
D C Villeneuve ◽  
W P McKinley ◽  
W E J Phillips ◽  
M Hidiroglou
Keyword(s):  
Beef Cattle ◽  
The Other ◽  
Beef Steers ◽  
Pre Treatment ◽  
Lower Ratio ◽  
Omental Fat ◽  
And Storage ◽  
Intermediate Rate

Abstract Beef steers were fed forage contaminated with technical DDT for 83 days. Fat samples were removed by omentectomy at various intervals after feeding of the contaminated forage had ceased. Residues of p,p′-DDE, DDD, and p,p′-DDT were found. DDD residues declined at the greatest rate, p,p′-DDT declined at an intermediate rate, while p,p′-DDE declined at the slowest rate. In a second experiment technical DDT was administered orally, intraperitoneally, and intravenously to beef steers. Fat samples were removed by omentectomy 3 days after dosing. The steers that received technical DDT intraperitoneally and intravenously stored DDD and p,p′-DDT in the fat at a much lower ratio than the orally treated animals. p,p′-DDT was administered by the oral, intraperitoneal, and intravenous routes in another experiment. Three and 8 days after dosing, the residues in the omental fat of the orally treated animals showed increased DDD to p,p′-DDT ratios when compared to these ratios for the other 2 groups which had declined from pre-treatment levels. The data suggest that p,p′-DDT is dechlorinated to DDD in the rumen of the bovine.

scholarly journals Short-Term Eating Preference of Beef Cattle Fed High Forage or High Grain Diets Supplemented with 3-Nitrooxypropanol

Animals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 64 ◽  
Author(s):  
Chanhee Lee ◽  
Seon-Ho Kim ◽  
Karen Beauchemin ◽  
Pietro Celi ◽  
Stéphane Duval
Keyword(s):  
Beef Cattle ◽  
Dry Matter ◽  
The Other ◽  
Dry Matter Intake ◽  
Feed Consumption ◽  
Beef Steers ◽  
Short Term ◽  
Enteric Methane ◽  
Consumption Rates ◽  
High Forage

Two experiments were conducted to examine eating preference of beef cattle for diets with or without the investigative enteric methane inhibitor 3-nitrooxypropanol (3-NOP). Nine beef steers were housed in individual stalls, each equipped with two feed bunks. The first experiment (Exp. 1) was conducted with a high forage diet and each animal received a diet without 3-NOP (CON) in one bunk and a diet with 3-NOP (dNOP) in the other bunk. The second study (Exp. 2) was conducted with the same animals about 6 months after Exp. 1 where a high grain diet without (CON) or with 3-NOP (dNOP) was offered. In Exp. 1, animals initially preferred CON compared with dNOP. Feed consumption from 0 to 3, 3 to 6, and 6 to 12 h after feeding was lower for dNOP compared with CON. However, dry matter intake (DMI) and feed consumption of dNOP gradually increased during Exp. 1 such that there was no preference between CON and dNOP on day 7. In Exp. 2, there was no preference for or against dNOP. Average DMI was greater for dNOP vs. CON, but interactions between diet and day for DMI and feed consumption rates indicated that daily preference between CON and dNOP was variable. In conclusion, beef steers initially detected a difference between CON and dNOP and selected in favor of CON rather than dNOP when they had not previously been exposed to 3-NOP. However, the animals rapidly acclimatized to a diet with 3-NOP (Exp. 1) and showed no eating preference between CON and dNOP within 7 days. This lack of preference was maintained throughout Exp. 2 when the same animals were fed a high grain diet.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

A System Architecture for Data Storage in the Cloud

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Maryam Hammami ◽  
Hatem Bellaaj
Keyword(s):  
Data Storage ◽  
System Architecture ◽  
Cloud Storage ◽  
The Other ◽  
Important Data ◽  
Work In Progress ◽  
Flexible System ◽  
Other Hand ◽  
Data Manager ◽  
And Storage

The Cloud storage is the most important issue today. This is due to a rapidly changing needs and a huge mass of varied and important data to back up. In this paper, we describe a work in progress and propose a flexible system architecture for data storage in the Cloud. This system is centered on the Data Manager module. This module provides various functions such as the dispersion of data in fragments, encryption and storage of fragments... etc. This architecture proves to be very relevant. It ensures consistency between different components. On the other hand, it ensures the security and availability of data.

Isoelectric focusing of insulin, 125I-insulin and the 125I-insulin-antibody complex

1979 ◽  
Vol 44 (6) ◽  
pp. 1828-1834
Author(s):  
Asja Šiševa ◽  
Jiřina Slaninová ◽  
Tomislav Barth ◽  
Stephan P. Ditzov ◽  
Luben M. Sirakov
Keyword(s):  
Isoelectric Focusing ◽  
Polyacrylamide Gel ◽  
The Other ◽  
Insulin Antibody ◽  
Isoelectric Points ◽  
Antibody Complex ◽  
And Storage ◽  
Acid Region ◽  
Three Components

Isoelectric focusing on polyacrylamide gel columns of three native crystalline commercial preparations of insulin and 125I-labelled insulin was carried out. All the compounds studied contained three components of different isoelectric points. The largest fraction, having pI 5.60 ± 0.05, was common to all preparations. The other two fractions were situated in the acid region of pH between pI 4.5 and 5.2. The presence of these fractions is explained by the contamination of crystalline insulins by proinsulin and by the formation of des-amido derivatives during the dissolving and storage of insulin samples, and, in case of labelled insulin, also by the presence of heavily iodinated insulin and contaminating components. The isoelectric focusing of the complex 125I-insulin-antibody showed a peak of radioactivity having pI 6.15 ± 0.05.

scholarly journals Measurement of δ18O and δ2H of water and ethanol in wine by Off-Axis Integrated Cavity Output Spectroscopy and Isotope Ratio Mass Spectrometry

2021 ◽  
Author(s):  
Xing Wang ◽  
Henk G. Jansen ◽  
Haico Duin ◽  
Harro A. J. Meijer
Keyword(s):  
Mass Spectrometry ◽  
Isotope Ratio ◽  
Isotope Analysis ◽  
Isotope Ratio Mass Spectrometry ◽  
Growth Conditions ◽  
The Other ◽  
H Nmr ◽  
Cavity Output ◽  
Pre Treatment ◽  
Output Laser

AbstractThere are two officially approved methods for stable isotope analysis for wine authentication. One describes δ18O measurements of the wine water using Isotope Ratio Mass Spectrometry (IRMS), and the other one uses Deuterium-Nuclear Magnetic Resonance (2H-NMR) to measure the deuterium of the wine ethanol. Recently, off-axis integrated cavity output (laser) spectroscopy (OA-ICOS) has become an easier alternative to quantify wine water isotopes, thanks to the spectral contaminant identifier (SCI). We utilized an OA-ICOS analyser with SCI to measure the δ18O and δ2H of water in 27 wine samples without any pre-treatment. The OA-ICOS results reveal a wealth of information about the growth conditions of the wines, which shows the advantages to extend the official δ18O wine water method by δ2H that is obtained easily from OA-ICOS. We also performed high-temperature pyrolysis and chromium reduction combined with IRMS measurements to illustrate the “whole wine” isotope ratios. The δ18O results of OA-ICOS and IRMS show non-significant differences, but the δ2H results of both methods differ much more. As the δ2H difference between these two methods is mainly caused by ethanol, we investigated the possibility to deduce deuterium of wine ethanol from this difference. The results present large uncertainties and deviate from the obtained 2H-NMR results. The deviation is caused by the other constituents in the wine, and the uncertainty is due to the limited precision of the SCI-based correction, which need to improve to obtain the 2H values of ethanol as alternative for the 2H-NMR method.

scholarly journals Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

2011 ◽  
Vol 35 (4) ◽  
pp. 657-663 ◽  
Author(s):  
Elka Fabiana Aparecida Almeida ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Luiz Carlos de Oliveira Lima ◽  
Franklin Cordeiro Silva ◽  
Juliana Fonseca ◽  
...  
Keyword(s):  
Sucrose Concentration ◽  
Storage Conditions ◽  
Prior Treatment ◽  
Dry Storage ◽  
Calla Lily ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pre Treatment ◽  
Cold Chamber ◽  
And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

Salmonella spp. in Healthy Swine and in Abattoir Environments in Brazil

1997 ◽  
Vol 60 (9) ◽  
pp. 1029-1033 ◽  
Author(s):  
NORMA S. LÁZARO ◽  
ANITA TIBANA ◽  
ERNESTO HOFER
Keyword(s):  
Lymph Nodes ◽  
Environmental Samples ◽  
The Other ◽  
Mesenteric Lymph Nodes ◽  
Salmonella Spp ◽  
Mesenteric Lymph ◽  
Hygienic Measures ◽  
And Storage ◽  
Tank Water

Tonsils and inguinal, mesenteric, and prescapular lymph node samples collected from 115 swine carcasses from two abattoirs and a family-run operation in the State of Rio de Janeiro, Brazil, were cultured for the presence of Salmonella species. Salmonella spp. were detected in 40 (34.8%) of the swine samples with the following distribution; tonsils (31/40, 77.5%), mesenteric lymph nodes (16/40, 40.0%), inguinal lymph nodes, (9/40, 22.5%), and prescapular lymph nodes (7/40, 17.5%), Scalding tank water and environmental swabs collected from the abattoirs were also analyzed. Salmonella spp. were recovered from 13 of 51 (22.5%) of the environmental samples from one of the two abattoirs, none from those from the other abattoir. Salmonella spp. were recovered from the evisceration tables (5/11, 45.5%), the killing room (3/10, 30.0%), the holding pen (2/10, 20.0%), the butchering saw (2/10, 20.0%), and the scalding tank (1/10, 10.0%). The most frequently detected serovar was Salmonella Muenster. The results show the necessity of adopting more effective hygienic measures in the abattoirs as well as in the areas where swine are raised in order to reduce the role of abattoirs and storage facilities in the spread of Salmonella contamination.

Fuel pre-processing, pre-treatment and storage for co-firing of biomass and coal

2016 ◽  
pp. 121-143
Author(s):  
Michiel C. Carbo ◽  
Pedro M.R. Abelha ◽  
Mariusz K. Cieplik ◽  
Carlos Mourão ◽  
Jaap H.A. Kiel
Keyword(s):  
Pre Treatment ◽  
And Storage

scholarly journals Comparison of Conventional and Novel Pre-treatment Methods for Bioethanol Production from Fruit and Vegetable Wastes

2020 ◽  
Vol 33 (4) ◽  
pp. 471-483
Author(s):  
Tugba Keskin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
The Other ◽  
Yeast Fermentation ◽  
Bioethanol Production ◽  
Fruit And Vegetable ◽  
Bacterial Fermentation ◽  
Waste Gas ◽  
Clostridium Ljungdahlii ◽  
Vegetable Wastes ◽  
Pre Treatment

In this study, novel and conventional techniques for the production of bioethanol from fruit and vegetable wastes (FVWs) by yeast and bacterial fermentation were investigated experimentally. Different pretreatment techniques (acid, heat, acid/heat, and microwave) for yeast fermentation were compared. Maximum ethanol concentrations of 11.7 and 11.8 g L–1 were observed from acid/heat and microwave pretreatment, respectively, by using Saccharomyces cerevisiae. On the other hand, biochar production from FVWs and syngas fermentation from the waste gas of this process were integrated. From waste gas with 12 % CO content, 5.5 g L–1 and 2.5 g L–1 ethanol production was observed by using anaerobic mixed culture and Clostridium ljungdahlii, respectively. The overall results emphasize the potential of bioethanol production from FVWs by economically feasible and environmentally friendly methods.

scholarly journals Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples

HortScience ◽  
2006 ◽  
Vol 41 (1) ◽  
pp. 65-73 ◽  
Author(s):  
John C. Beaulieu
Keyword(s):  
Relative Increase ◽  
The Other ◽  
Relative Decrease ◽  
Other Hand ◽  
Different Seasons ◽  
Postharvest Life ◽  
Fresh Cut ◽  
Harvest Regimes ◽  
And Storage ◽  
Volatile Esters

Examples from various harvest regimes, storage regimes, cultivars and different packaging methods are presented to characterize volatile ester differences after cutting and how changes occur in characteristic flavors throughout the postharvest life of certain cut fruit products. In many fresh-cut cantaloupe cultivars and in honeydew, there was a relative increase in nonacetates and coinciding relative decrease in acetates during storage. A similar and consistent nonacetate:acetate ester ratio was conserved in cantaloupe from eastern and western U.S. regions, as well as different cultivars from the same field. Furthermore, similar ratios were observed in many melon cultivars over multiple years from different seasons and growing regions. Since many cultivars exhibited similar trends in 2-year repeated studies, the trend is apparently independent of year and season. Fresh-cut `Gala' apples, on the other hand, displayed a slightly different trend whereby both acetates and nonacetate esters decreased appreciably during storage. The hypothesis is put forward that recycling of esters during storage in certain fresh-cut fruits disturbs the delicate fine balance of characteristic volatiles. Consistently decreasing acetates along with increasing nonacetates could alter the overall perceived desirable flavor attributes during fresh-cut melon storage, even though volatile esters are still abundant.

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