Lipophilic-hydrophilic properties and retention of phenylhydrazonopropanedinitriles by biological systems

1985 ◽  
Vol 50 (2) ◽  
pp. 538-550 ◽  
Author(s):  
Ernest Šturdík ◽  
Štefan Baláž ◽  
Marián Antalík ◽  
Pavol Sulo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Regression Analysis ◽  
Linear Dependence ◽  
Partition Coefficients ◽  
Linear Regression Analysis ◽  
Buffer System ◽  
Ph Values ◽  
Mycobacterium Phlei ◽  
Non Linear ◽  
The Given

Apparent partition coefficients in n-octanol-buffer system, solubility in the buffers, and retention by mitochondria from rat liver, by Mycobacterium phlei and by Saccharomyces cerevisiae (after 10 min incubation) have been characterized for 13 arylsubstituted phenylhydrazonopropanedinitrile derivatives. Regression analysis has shown linear dependence of logarithms of the apparent partition coefficients on the published π parameters characterizing lipophilicity of the substituents. The apparent partition coefficients are inversely proportional to the solubility of the phenylhydrazonopropanedinitriles. The retention by the biosystems studied increases linearly with increasing lipophilicity, being independent of reactivity of the phenylhydrazonopropanedinitriles. The non-linear dependence of concentration of the phenylhydrazonopropanedinitriles remaining in the medium on the lipophilicity indicates that a lipophilic-hydrophilic equilibrium is established in the given time. The retained amount of the derivatives tested decreases with increasing pH values. The dependences are Z-shaped and have been described by the equations derived from the model presented by application of non-linear regression analysis.

Optimising the Production of Combined Filter/Sorption Composite Materials

2017 ◽  
Vol 44 (9) ◽  
pp. 51-58
Author(s):  
A.V. Genis ◽  
A.V. Kuznetsov ◽  
G.M. Il'yutkina ◽  
L.V. Polyakov
Keyword(s):  
Regression Analysis ◽  
Composite Materials ◽  
Linear Regression ◽  
Protective Clothing ◽  
Linear Regression Analysis ◽  
Physicomechanical Properties ◽  
Single Stage ◽  
Service Properties ◽  
Non Linear ◽  
Bonding Technology

The main relationships governing the production of combined filter/sorption materials by plying-up with the application of adhesive melts have been studied. It has been established that the use of single-stage bonding technology makes it possible to improve the physical and physicomechanical properties of multilayer non-woven mats. The possibility of optimising the plying-up process by using multiple non-linear regression analysis has been demonstrated. Materials with service properties suitable for use in protective clothing have been obtained.

Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification Rate

2014 ◽  
Vol 77 (5) ◽  
pp. 788-795 ◽  
Author(s):  
OSCAR ACOSTA ◽  
XIAOFAN GAO ◽  
ELIZABETH K. SULLIVAN ◽  
OLGA I. PADILLA-ZAKOUR
Keyword(s):  
Acetic Acid ◽  
Regression Analysis ◽  
Acid Concentration ◽  
Egg Production ◽  
Ph Value ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Acetic Acid Concentration ◽  
Ph Values ◽  
Acidified Foods

U.S. federal regulations require that acidified foods must reach a pH of 4.6 or lower within 24 h of packaging or be kept refrigerated until then. Processes and formulations should be designed to satisfy this requirement, unless proper studies demonstrate the safety of other conditions. Our objective was to determine the effect of brine acetic acid concentration and packing conditions on the acidification rate of hard-boiled eggs. Eggs were acidified (60/40 egg-to-brine ratio) at various conditions of brine temperature, heat treatment to filled jars, and postpacking temperature: (i) 25°C/none/25°C (cold fill), (ii) 25°C/none/2°C (cold fill/refrigerated), (iii) 85°C/none/25°C (hot fill), and (iv) 25°C/100°C for 16 min/25°C (water bath). Three brine concentrations were evaluated (7.5, 4.9, and 2.5% acetic acid) and egg pH values (whole, yolk, four points within egg) were measured from 4 to 144 h, with eggs equilibrating at pH 3.8, 4.0, and 4.3, respectively. Experiments were conducted in triplicate, and effects were considered significant when P < 0.05. Multiple linear regression analysis was conducted to evaluate the effect on pH values at the center of the yolk. Regression analysis showed that brine concentration of 2.5% decreased the acidification rate, while packing conditions of the hot fill trial increased it. Inverse prediction was used to determine the time for the center of the yolk and the total yolk to reach a pH value of 4.6. These results demonstrate the importance of conducting acidification studies with proper pH measurements to determine safe conditions to manufacture commercially stable pickled eggs.

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