Short-Term Stability of Urine Electrolytes: Effect of Time and Storage Conditions

2021 ◽  
pp. 1-3
Author(s):  
J.D. Adams ◽  
Miranda Badolato ◽  
Ethan Pierce ◽  
Abbie Cantrell ◽  
Zac Parker ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Short Term ◽  
Urine Sodium ◽  
Sodium Potassium ◽  
Significant Difference ◽  
Urine Electrolytes ◽  
And Storage ◽  
Storage Temperatures ◽  
Urine Specimens

The purpose of this investigation was to quantify the effects of storage temperature and duration on the assessment of urine electrolytes. Twenty-one separate human urine specimens were analyzed as baseline and with the remaining specimen separated into eight vials, two in each of the following four temperatures: 22, 7, −20, and −80 °C. Each specimen was analyzed for urine electrolytes (sodium, potassium, and chloride) after 24 and 48 hr. After 24 hr, no significant difference was detected from baseline in urine sodium, potassium, and chloride at all four storage temperatures (p > .05). Similarly, after 48 hr, urine sodium, potassium, and chloride were not significantly different from baseline in all four storage temperatures (p > .05). In conclusion, these data show that urine specimens analyzed for urine sodium, chloride, and potassium are stable up to 48 hr in temperatures ranging from deep freezing to room temperature.

scholarly journals Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

1992 ◽  
Vol 2 (3) ◽  
pp. 378-381 ◽  
Author(s):  
Luis Hernández-Rivera ◽  
Robert Mullen ◽  
Marita Cantwell
Keyword(s):  
Shear Force ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Asparagus Officinalis ◽  
Shear Transfer ◽  
Textural Changes ◽  
And Storage ◽  
Temperature Time ◽  
Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

scholarly journals Effect of post-slaughter time and storage conditions on chemical and microbial changes in locally marketed beef

2015 ◽  
Vol 44 (1) ◽  
pp. 52-58
Author(s):  
R Jahan ◽  
MM Hossain ◽  
MH Rashid ◽  
S Akhter ◽  
MSI Khan
Keyword(s):  
Developing Countries ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Moisture Loss ◽  
Significant Difference ◽  
Long Time ◽  
Lower Temperature ◽  
Meat Samples ◽  
And Storage

Fresh meat is commonly marketing at environmental temperature for long time in many developing countries including Bangladesh. The present study was conducted to assess whether elapsed time between slaughter and preservation and storage conditions influence the chemical and microbial changes of locally marketed beef. Meat samples were collected from local markets and divided into two groups, morning and evening beef. Morning beef was collected immediately after slaughtering from healthy cattle while evening one was collected 8 h after slaughtering. The samples were kept either in refrigerator (4oC) or freezer (-20oC). Refrigerated samples were stored for 7 days and analyzed on day1st, 3rd and 7th while frozen samples were stored for 90 days and analyzed on day 3rd, 45th and 90th. Results showed that there was a significant difference in chemical and microbial parameters between morning and evening beef (p<0.01 to 0.05). With respect to the advances of storage time, the dry matter, crude protein, ether extract and ash contents were increased in beef sample (p<0.01), indicating the moisture loss from meat time elapsed after slaughtering. Moreover, the coliform, yeast and mold counts were also increased with advance of storage time (p<0.01 to0.05),indicating the unhygienic conditions of slaughter house, equipment and water which is giving signal for the possible occurrence of food borne intoxication. In conclusion, we found that the quality of marketed beef degraded with the time elapsed before storage and storage temperature suggesting the importance of early preservation of meat at lower temperature. Our findings of increased number of microbial counts were also suggested the necessity to improve the hygienic conditions of slaughterhouse and equipment in developing countries like Bangladesh.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23143            Bang. J. Anim. Sci. 2014. 44 (1): 52-58

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

2009 ◽  
Vol 75 (23) ◽  
pp. 7409-7416 ◽  
Author(s):  
Ana Cláudia N. F. Spinelli ◽  
Anderson S. Sant'Ana ◽  
Salatir Rodrigues-Junior ◽  
Pilar R. Massaguer
Keyword(s):  
Orange Juice ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Storage Conditions ◽  
Inoculum Level ◽  
Alicyclobacillus Acidoterrestris ◽  
Time Required ◽  
Cold Point ◽  
And Storage ◽  
A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

scholarly journals Effect of Ozone and Storage Temperature on Postharvest Diseases and Physiology of Carrots (Daucus carota L.)

1994 ◽  
Vol 119 (3) ◽  
pp. 563-567 ◽  
Author(s):  
Chiam L. Liew ◽  
Robert K. Prange
Keyword(s):  
Ozone Concentration ◽  
Storage Temperature ◽  
Postharvest Diseases ◽  
Total Flow ◽  
Total Flow Rate ◽  
Daily Growth ◽  
Daucus Carota L ◽  
Color Differences ◽  
And Storage ◽  
Storage Temperatures

Effects of ozone and storage temperature on carrots and two postharvest pathogens—Botrytis cinerea Pers. and Sclerotinia sclerotiorum de Bary—were investigated. Pathogen-inoculated and uninoculated whole carrots were exposed to an ozone concentration of 0 (control), 7.5, 15, 30, or 60 μl·liter-1. Treatment chambers were flushed with a total flow rate of 0.5 liters·min-1 (air and ozone) for 8 h daily for 28 days. The experiment was repeated twice at storage temperatures of 2, 8, and 16C. The residual ozone concentration (ozone supplied-exhausted and reacted ozone) increased with ozone supply concentration but was less at higher storage temperatures. A 50% reduction of daily growth rates of both fungi at the highest ozone concentration indicated that ozone was fungistatic. Carrot respiration rate, electrolyte leakage, and total color differences increased with ozone concentration. Ozone-treated carrots were lighter (higher L* values) and less intense (lower chroma values) in color than control carrots.

scholarly journals An Assessment of Mesoporous Silica Nanoparticle Architectures as Antigen Carriers

Pharmaceutics ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 294 ◽  
Author(s):  
Xinyue Huang ◽  
Helen E Townley
Keyword(s):  
Mesoporous Silica ◽  
Mesoporous Silica Nanoparticles ◽  
High Surface ◽  
Silica Nanoparticle ◽  
Storage Conditions ◽  
Surface Areas ◽  
Antigen Complex ◽  
The Stability ◽  
And Storage ◽  
Storage Temperatures

Mesoporous silica nanoparticles (MSNPs) have the potential to be used as antigen carriers due to their high surface areas and highly ordered pore network. We investigated the adsorption and desorption of diphtheria toxoid as a proof-of-concept. Two series of nanoparticles were prepared—(i) small pores (SP) (<10 nm) and (ii) large pores (LP) (>10 nm). SBA-15 was included as a comparison since this is commercially available and has been used in a large number of studies. External diameters of the particles ranged from 138 to 1509 nm, surface area from 632 to 1110 m2/g and pore size from 2.59 to 16.48 nm. Antigen loading was assessed at a number of different ratios of silica-to-antigen and at 4 °C, 20 °C and 37 °C. Our data showed that protein adsorption by the SP series was in general consistently lower than that shown by the large pore series. Unloading was then examined at 4 °C, 20 °C and 37 °C and a pH 1.2, 4.5, 6.8 and 7.4. There was a trend amongst the LP particles towards the smallest pores showing the lowest release of antigen. The stability of the MSNP: antigen complex was tested at two different storage temperatures, and storage in solution or after lyophilization. After 6 months there was negligible release from any of the particles under any of the storage conditions. The particles were also shown not to cause hemolysis.

scholarly journals Effects of gibberellic acid and storage temperature on the germination of hawthorn seeds

2017 ◽  
Vol 63 (No. 9) ◽  
pp. 417-424 ◽  
Author(s):  
Ahmadloo Fatemeh ◽  
Kouchaksaraei Masoud Tabari ◽  
Goodarzi Gholam Reza ◽  
Salehi Azadeh
Keyword(s):  
Electrical Conductivity ◽  
Gibberellic Acid ◽  
Water Uptake ◽  
Temperature Regime ◽  
Storage Temperature ◽  
Fresh Weight ◽  
Freeze Thaw ◽  
Refrigerator Temperature ◽  
And Storage ◽  
Storage Temperatures

This study investigated methods to overcome seed dormancy in Crataegus pseudoheterophylla Pojarkova seeds. Seeds with and without endocarps were treated with gibberellic acid (GA<sub>3</sub>) at different concentrations and four storage temperatures. Then they were stratified in an alternate temperature regime. The amount of absorbed water in seeds with endocarps was monitored by measuring the fresh weight of seeds for 0, 24, 48, 72, and 96 h of imbibition. The electrical conductivity (EC) and the percentage of water uptake by seeds stored for 12 months at laboratory temperature, in a refrigerator, in a freezer, and in freeze-thaw conditions were measured. The highest germination (59.7%) was recorded in seeds without endocarps treated with 3,000 mg·l<sup>–1</sup> GA<sub>3 </sub>and stored either in a laboratory or a refrigerator (32.7–35.3%). All treatments of seeds without endocarps where GA<sub>3</sub> was applied showed statistically higher percentages of germination than the control. Seeds with endocarps stored at refrigerator temperature imbibed water up to 44.3% with increasing imbibition periods, whereas the amount of seeds that absorbed water in freezer and freeze-thaw conditions was almost the same. The tests showed the highest EC during storage in the freezer, with the lowest water uptake and viability in seeds stored during the freeze-thaw process.

Study on Surface Dot Piting of Lingwu Long Jujubes

2014 ◽  
Vol 971-973 ◽  
pp. 262-265
Author(s):  
Lan Chen ◽  
Wei Dong Su ◽  
Xiao Bo Zhang ◽  
Xi Hong Li ◽  
Qi Li ◽  
...  
Keyword(s):  
Storage Disease ◽  
Storage Temperature ◽  
Significant Negative Correlation ◽  
Storage Conditions ◽  
Lesion Site ◽  
Epidermal Tissue ◽  
Crack Band ◽  
Flesh Browning ◽  
Lower Temperature ◽  
And Storage

The experiment was carried to study a new storage disease of Lingwu long jujubes —surface dot piting and its incidence regularity .There was no abnormal fruit at room temperature ,while fruits storage at lower temperature started to appear concave spots on the seventh to tenth day. The size and distribution of spots are irregular ,and flesh browning and ligneous occurred at the lesion site. SEM results showed that relatived to the peel of the healthy fruit, the microstructure of the epidermal tissue of the lesion site was uneven and rough ,which showed large areas of uniform crack band, and the flesh tissue is messy, with varying degrees of wrinkles, looser organization, or seriously damaged. There was significant negative correlation between this new storage disease and storage temperature, whereas no correlation with gas composition, humidity or other storage conditions.

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