Studies in the respiratory and carbohydrate metabolism of plant tissues I. Experimental studies of the formation of carbon dioxide, lactic acid and other products in potato tubers under anaerobic conditions

1952 ◽  
Vol 140 (900) ◽  
pp. 362-385 ◽  
Keyword(s):  
Lactic Acid ◽  
Soluble Fraction ◽  
Sugar Content ◽  
Experimental Studies ◽  
Complex Form ◽  
Zinc Salt ◽  
Potato Tubers ◽  
Anaerobic Conditions ◽  
Minimal Rate ◽  
Rate Of Accumulation

Using mature potatoes of low sugar content, held at 10°C both in air and in nitrogen, the following metabolic changes were determined. The CO 2 production in nitrogen showed a complex form, the initial phase consisting of a slight increase, followed by a marked fall to a minimal rate after from 6 to 9 days. The sucrose and hexose content changed little in air, but in nitrogen sucrose decreased markedly, and the hexoses were either stable or increased. While lactic acid accumulated progressively under anaerobic conditions, the content of alcohol did not begin to increase until after about 7 days. Subsequently the rate of accumulation of lactic acid decreased, and that of alcohol increased. During the period of rising lactic acid, an approximately equivalent increase occurred in a non-sugar, non-lactic, alcohol-soluble fraction. Lactic acid was isolated as the zinc salt; it was present mainly as the L-isomer. The experimental data are analyzed in part II of this communication (p. 385).

Studies in the respiratory and carbohydrate metabolism of plant tissues III. Experimental studies of the formation of carbon dioxide and of the changes in lactic acid and other products in potato tubers in air following anaerobic conditions

1953 ◽  
Vol 140 (901) ◽  
pp. 508-522 ◽  
Keyword(s):  
Lactic Acid ◽  
Anaerobic Metabolism ◽  
Soluble Fraction ◽  
Sugar Content ◽  
Experimental Studies ◽  
Plant Tissues ◽  
Potato Tubers ◽  
Anaerobic Conditions ◽  
The Third ◽  
After Effect

This paper is the third in a series dealing with the anaerobic metabolism of potato tubers. In the two earlier papers (Barker & Saifi 1952 a, b ) we considered the changes which occurred during exclusion of oxygen, in the rate of CO 2 production and in the contents o sugar, lactic acid, alcohol and of an unidentified alcohol-soluble fraction. This paper is concerned with the influence of air following a period of anaerobiosis. The data given in the present paper showed that on transfer from the anaerobic to the aerobic state there was an increase in the rate of CO 2 production above the normal aerobic level, followed by a fall towards this level. Associated with this so-called after-effect there was a rapid disappearance of the lactic acid which had accumulated during the period in nitrogen and a quick increase in the sugar content, followed by a slower decrease. These experimental results are analyzed in the fourth paper in the series (page 522).

Studies in the respiratory and carbohydrate metabolism of plant tissues - Experimental studies of the formation of carbon dioxide and of the changes in lactic acid, sucrose and in certain fractions of keto-acids in potato tubers in air following anaerobic conditions

1953 ◽  
Vol 141 (904) ◽  
pp. 321-337 ◽  
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Pyruvic Acid ◽  
Experimental Studies ◽  
Krebs Cycle ◽  
Plant Tissues ◽  
Potato Tubers ◽  
Anaerobic Conditions ◽  
Co2 Output ◽  
Keto Acids

Barker A Saifl (1953 b ), suggested that the initial rapid increase and the subsequent slower decrease in the CO 2 output of potatoes in air after a peroid under anaerobic conditions might be partly related to a quick formation of pyruvic acid from the accumulated lactic acid and to the respiration of the Pyruvic acid via krebs cycle (krebs & johnson 1937; krebs 1952). Information bearing on the associated changes in pyruvic and α-ketoglutaric acid has now been obtained using a technique (Friedemann & Haugen 1943; Friedemann 1950) which while not fully specific gives values that are known to include true pyruvic acid and true α-ketoglutaric acid as well as non-pyruvic and non-α-ketoglutaric acid material respectively. Associated with the loss of Lactic acid in air after nitrogen and the accompanying increase followed by a decrease in the CO 2 output, Mentioned above, there was first a rapid increase in the content of 'pyruvic' and 'α-ketoglutaric acid' and then a prolonged decrease in these fractions. The analysis of the interrelation between the loss of lactic acid and the production of CO 2 and of the keto-acids, and between the changes in the rate of CO2 output and the changes in the concentration of the keto-acids and of sucrose, is taken up in the next paper in this series (Barker & Mapson 1953).

Studies in the respiratory and carbohydrate metabolism of plant tissues II. Interrelationship between the rates of production of carbon dioxide, of lactic and of alcohol in potato tubers under anaerobic conditions

1952 ◽  
Vol 140 (900) ◽  
pp. 385-403 ◽  
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Pyruvic Acid ◽  
Sugar Content ◽  
Plant Tissues ◽  
Potato Tubers ◽  
Anaerobic Conditions ◽  
Glycolytic Intermediate ◽  
Pasteur Effect ◽  
High Sugar Content

Data, presented in part I of this communication, for the changes in air and in nitrogen in the rate of CO 2 production by potato tubers and in the contents of sugar, lactic acid, alcohol and other constituents, are analyzed and discussed. Certain features of the results indicate that in nitrogen a system producing lactic acid may be competing with systems in which either CO 2 or CO 2 and alcohol are formed, for a glycolytic intermediate, possibly pyruvic acid. Stoklasa (1904) observed the formation of lactic acid, together with a considerable amount of alcohol, in potatoes during anaerobiosis. In contrast, Kostytschew (1913) found no alcohol in low-sugar potatoes under anaerobic conditions, but a little alcohol in tubers of high sugar content. In our experiments, also with low-sugar potatoes, lactic acid but no alcohol was formed in the first phase of anaerobiosis; subsequently alcohol was produced in addition to lactic acid. Thus the results of previous workers are to a certain extent reconciled by the present study. When account is taken of the formation, under anaerobic conditions, of lactic acid and alcohol, as well as of CO 2 , a marked Pasteur effect is shown. The doubts expressed by Choudhury (1939) and Boswell & Whiting (1940), based solely on observations of CO 2 output, as to the existence of a Pasteur effect in potatoes are thus seen to be unjustified.

Studies in the respiratory and carbohydrate metabolism of plant tissues. XII. Further studies of the formation of CO 2 and the changes in lactate, alcohol, sucrose, pyruvate and α -ketoglutarate in potato tubers in nitrogen and in air following anaerobic conditions

1963 ◽  
Vol 157 (968) ◽  
pp. 383-402 ◽  
Keyword(s):  
Tricarboxylic Acid Cycle ◽  
Sugar Content ◽  
Close Correlation ◽  
Tricarboxylic Acid ◽  
Plant Tissues ◽  
Potato Tubers ◽  
Anaerobic Conditions ◽  
Sweet Potatoes ◽  
Pyruvate Oxidase ◽  
Oxidase System

A specific chromatographic method was used to show that, in air following anaerobiosis, lactate was oxidized to pyruvate and that the latter might be metabolized in the tricarboxylic acid cycle. Our earlier view (Barker & Mapson 1953 b )was thus confirmed. As was expected, both the form and mechanism of the outburst of CO 2 in air after nitrogen were simpler with fully sweet potatoes at 1 °C than with low-sugar potatoes at 10 °C. In the former the outburst of CO 2 appeared to be due only to consumption of lactate; in the latter the outburst of CO 2 was attributed in part to consumption of lactate and in part to change in sugar content. With certain stocks of fully sweet potatoes at 1 °C, the pyruvate oxidase system appeared to be saturated with substrate initially in air after nitrogen; moreover, after 22 days in nitrogen, the pyruvate oxidase system appeared to be almost, if not completely, inhibited. A general, but not a close, correlation was observed between the rates of aerobic respiration and of increase of lactate and output of CO 2 in nitrogen, the rates of these functions being affected by differences in sugar content (Barker 1933) and in metabolic state.

Studies in the respiratory and carbohydrate metabolism of plant tissues VI. Analysis of the interrelationships between the rate carbon dioxide production and the changes in the conten of lactic acid, sucrose and of certain fractions of keto-acid in potato tubers in air following anaerobic conditions

1953 ◽  
Vol 141 (904) ◽  
pp. 338-362 ◽  
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Pyruvic Acid ◽  
Krebs Cycle ◽  
Carbon Dioxide Production ◽  
Temporary Increase ◽  
Initial Increase ◽  
Plant Tissues ◽  
Potato Tubers ◽  
Anaerobic Conditions

In the previous paper (Barker & Mapson 1953) the loss of lactic acid which occurs in potato tubers in air after nitrogen and the accompanying increase followed by a decrease in the CO 2 output were shown to be associated with a rapid initial increase in the contents of ‘pyruvic’ and ‘ α -ketoglutaric acids’ followed by a prolonged decrease in these fractions, From an analysis of these data in the present paper the time relations and magnitudes of the changes appear to be such that the increased output of CO 2 and the increased content of ‘pyruvic’ and ‘ α -ketoglutaric acids’ during the initial phase in air after nitrogen can be ascribed to the oxidation of lactic acid to pyruvic acid and the respiration of the pyruvic acid, so produced, via the Krebs tricarboxylic cycle (Krebs & Johnson 1937 ; Krebs 1952). The analysis also indicates that the bulk of the initial outburst in CO 2 was produced by decarboxylation of ‘pyruvic acid’ with smaller contributions from ‘ α -ketoglutaric acid’ and possibly from oxalosuccinic acid. The data are in accord with, but do not prove, the operation of the Krebs cycle in potato I tubers. Reference is made to the earlier observations of Miller, Guthrie & Denny (1936) that potatoes treated with various volatile compounds showed an outburst of CO 2 accompanied by a loss of citric acid. The present authors suggest that this loss of citric acid may be associated with a temporary increase in the content and/or the rate of decarboxylation of ‘α-ketoglutaric acid’. If further work substantiates this hypothesis, there will be strong evidence for the occurrence of the Krebs cycle in potatoes.

scholarly journals Recovery heat in muscular contraction without lactic acid formation

1931 ◽  
Vol 108 (757) ◽  
pp. 279-301 ◽  
Keyword(s):  
Acetic Acid ◽  
Oxygen Consumption ◽  
Lactic Acid ◽  
Muscular Contraction ◽  
Acid Formation ◽  
Anaerobic Conditions ◽  
Spontaneous Breakdown ◽  
Rate Of Oxygen Consumption ◽  
Resting Muscle

In a comparison of muscles poisoned with mono-iodo-acetic acid (IAA) in the presence and in the absence of oxygen respectively, Lundsgaard (1930) found:- (1) That the spontaneous breakdown of phosphagen in poisoned resting muscle is much more rapid under anaerobic conditions. (2) That the onset of the characteristic contracture produced by IAA is accompanied always by an increase in the rate of oxygen consumption.

The effects of handling on chip color and sugar content of potato tubers

1986 ◽  
Vol 63 (7) ◽  
pp. 363-372 ◽  
Author(s):  
Joseph B. Sieczka ◽  
Constance Maatta
Keyword(s):  
Sugar Content ◽  
Chip Color ◽  
Potato Tubers ◽  
On Chip

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

scholarly journals Utjecaj prorjeđivanja grozdova na kakvoću mošta kultivara Chardonnay u kutjevačkom vinogorju

2021 ◽  
Vol 82 (4) ◽  
pp. 173-184
Author(s):  
Valentina Obradović ◽  
Brankica Svitlica ◽  
Maja Ergović Ravančić ◽  
Svjetlana Škrabal ◽  
Helena Marčetić ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sugar Content ◽  
Amino Nitrogen ◽  
Ammonia Nitrogen ◽  
Ammonium Nitrogen ◽  
Total Acidity ◽  
Number Of Clusters ◽  
Cluster Mass ◽  
Significant Difference ◽  
Cluster Thinning

Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen

scholarly journals EVALUATION OF HYDROPHILIC GLOBULES WITH SODIUM ALGINATE CONTAINING A LACTIC ACID– CHITOSAN COMPLEX

2021 ◽  
Vol 26 ◽  
pp. 170-177
Author(s):  
Katarzyna Małolepsza-Jarmołowska ◽  
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Sodium Alginate ◽  
Contact Time ◽  
Experimental Studies ◽  
Vaginal Mucosa

An important issue in the treatment of vaginitis is the amount of time the drug remains on the vaginal mucosa. If the contact time is too short, the drug cannot work effectively to ensure the correct pH in the vaginal environment. This study evaluated formulations of globules containing sodium alginate, lactic acid and chitosan with different pH and rheological properties. The experimental studies revealed that it is possible to produce a preparation with optimal pharmaceutical and application properties. The use of an appropriate ratio of lactic acid to chitosan in the complex and the appropriate concentration of sodium alginate produces a preparation with excellent properties to coat the surface of the vaginal mucosa.

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