Effect of restraint on fasting gastric content of spider monkeys

1963 ◽  
Vol 205 (6) ◽  
pp. 1093-1095 ◽  
Author(s):  
Frank P. Brooks ◽  
Peter Ridley ◽  
Francoise Attinger ◽  
Kent Neff
Keyword(s):  
Acid Concentration ◽  
Gastric Content ◽  
Marked Decrease ◽  
Free Movement ◽  
Spider Monkeys ◽  
Total Acid ◽  
Daytime Activity

The effect of restraint in a chair, compared to conditions permitting free movement, on the fasting gastric content was studied in spider monkeys during 3- and 24-hr experiments. In the 3-hr experiments, the volume and "free" and total acid concentrations were significantly reduced during restraint. The pepsin concentration was increased but not to a statistically significant level. In the 24-hr experiments, there was little change noted in volume and acid concentration throughout the study when the animals were restrained. In contrast the freemoving animals showed a greater volume during the period of daytime activity than when they were restrained, but exhibited a marked decrease in volume and acid concentration during the night. The pepsin concentration during the first 9 hr was significantly greater in the restraint experiments.

Twenty-four-hour collections of gastric content in spider monkeys

1963 ◽  
Vol 205 (6) ◽  
pp. 1096-1098 ◽  
Author(s):  
Frank P. Brooks ◽  
Peter Ridley ◽  
Francoise Attinger ◽  
George Bjovedt ◽  
Kent Neff
Keyword(s):  
Acid Secretion ◽  
Acid Concentration ◽  
Gastric Content ◽  
Potassium Concentration ◽  
Chloride Concentration ◽  
Electrolyte Composition ◽  
Free Movement ◽  
Spider Monkeys ◽  
Collection Period

Hourly collections of fasting gastric content were made from six spider monkeys and two macaques with chronic gastric fistulae under conditions which allowed the animals free movement except during the collection period. A rise in pH was observed in 13 of 14 experiments after 6 pm while a return to a pH of 1–2 was seen in nine experiments between 7 and 8 AM the next morning. In two monkeys, each studied on three occasions, there was a significant decrease in volume and acid concentration coincident with the rise in pH. Pepsin concentrations did not change significantly. The electrolyte composition of samples with a pH of 7 or above and a chloride concentration of over 90 mEq/liter, was similar to that of the contents of a vagally-innervated pouch during the night except that the potassium concentration was twice as great in the fistula content. Pouch contents during feeding showed considerable acid secretion. The pH of the fasting gastric content of two macaques was greater than 3 over a 24-hr period.

Fasting gastric content of the squirrel monkey (Saimiri sciurea)

1963 ◽  
Vol 204 (4) ◽  
pp. 681-685 ◽  
Author(s):  
D. A. Brodie ◽  
R. W. Marshall
Keyword(s):  
Gastric Juice ◽  
Squirrel Monkey ◽  
Acid Concentration ◽  
Gastric Content ◽  
Free Acid ◽  
Squirrel Monkeys ◽  
Total Acid ◽  
Significant Fall ◽  
Gastric Contents ◽  
Saimiri Sciurea

Free acid was found in the fasting gastric contents of each of 13 squirrel monkeys studied. A comparison of gastric contents from unrestrained and restrained monkeys indicated that restraint significantly increased the free acid concentration. Over a 24-hr period, there was a decrease in volume, free acid and total acid concentration, and pepsin value of the gastric juice. Histamine (0.1 mg/kg hr, subcutaneously) produced a significant increase in free acid and total acid concentration, while the volume and pepsin values were not changed. Methacholine, at cumulative doses of 1.0 and 2.0 mg/kg, subcutaneously, produced a significant decrease in free and total acid concentration while the volume was not altered. Atropine, in cumulative doses of 8, 16, and 48 mg/kg, intraperitoneally, produced a significant fall in volume of gastric juice collected. However, free acid concentration was reduced only at the highest dose and total acid concentration was not changed by any of the doses tested.

Fasting gastric contents in the spider monkey

1960 ◽  
Vol 199 (5) ◽  
pp. 889-892 ◽  
Author(s):  
G. P. Smith ◽  
F. P. Brooks ◽  
R. A. Davis ◽  
S. S. Rothman
Keyword(s):  
Body Weight ◽  
Significant Variation ◽  
Gastric Content ◽  
Insulin Injection ◽  
Spider Monkey ◽  
Spider Monkeys ◽  
Total Acid ◽  
Nervous Control ◽  
Subcutaneous Injections ◽  
Gastric Contents

Five spider monkeys ( ateles) were equipped with chronic gastric fistulae of a modified Thomas type. After an 18-hour fast, gastric contents were collected by dependent drainage with the animals restrained in a chair for 18 experiments and loose in their cages during 17 experiments. Restraint in the chair significantly decreased the acidity of one monkey's gastric contents. Single subcutaneous injections of 0.13–0.27 mg histamine base/kg body weight were given hourly and juice was collected during a 4-hour period. Total acid and pepsin outputs were increased in all 12 experiments. Approximately 2 u of insulin/kg body weight were injected intravenously to produce hypoglycemia. Gastric content was collected after the insulin injection for 3 hours 15 experiments and for 5 hours in 9 experiments. Total acid and pepsin outputs were increased in all experiments, but there was significant variation in the acid response in all the monkeys during the fourth and fifth hours following the insulin injection. These results may have particular significance for studies of nervous control of gastric content in man.

Effect of restraint on gastric acidity in the rat

1962 ◽  
Vol 202 (4) ◽  
pp. 812-814 ◽  
Author(s):  
David A. Brodie ◽  
Richard W. Marshall ◽  
Oscar M. Moreno
Keyword(s):  
Gastric Secretion ◽  
Acid Concentration ◽  
Gastric Content ◽  
Free Acid ◽  
Acid Output ◽  
Important Change ◽  
Gastric Fistula ◽  
Total Acid ◽  
Chronic Fistula ◽  
Collection Period

Chronic gastric fistula rats were prepared by implanting stainless steel cannulas in the rumen portion of the stomachs of male Holtzman rats and gastric content was collected in both the unrestrained and restrained state. Gastric secretion in acute pylorus-ligated rats, unrestrained and restrained, was studied at the same time. Volume of gastric content, free and total acidity, and free acid output were significantly lower in the chronic fistula rats as compared to the pylorus-ligated rats in the initial 4-hr collection period. A study of 24-hr gastric content in chronic fistula rats showed that restraint produced a significant decrease in volume, a significant increase in free and total acid concentration, and no change in free acid output, while the restrained pylorus-ligated rats had a significant decrease in volume, no change in free or total acid concentration, and a significant decrease in free acid output as compared with control values. This suggests that an increase in acid concentration is an important change produced in gastric secretion by restraint stress.

scholarly journals Study of production 500 kg/batch polyaluminum chloride from aluminum hydrate

2021 ◽  
Vol 882 (1) ◽  
pp. 012014
Author(s):  
H E Mamby ◽  
K N Hidayat ◽  
A Wahyudi
Keyword(s):  
Reaction Time ◽  
Acid Concentration ◽  
Raw Materials ◽  
Pilot Scale ◽  
Suspended Solid ◽  
Total Acid ◽  
Hydrated Alumina ◽  
Polyaluminum Chloride ◽  
Aluminum Ions ◽  
Materials Used

Abstract Polyaluminum chloride (PAC) is commonly used as a chemical in the water treatment industry, deodorant and paper-making. The PAC is a complex inorganic substance between hydroxyl and aluminum ions that gradually takes place chlorination with its general formula of Alx(OH)yCl3x-y. It has the ability to coagulate suspended solid or dispersed colloid within water perform easily precipitated flock. The raw materials used for manufacturing liquid PAC consists of hydrated alumina (Al(OH)3), hydrochloric acid (HCl), sulfuric acid (H2SO4) and calcium carbonate (CaCO3). A pilot-scale experiment with a capacity of 500 kg/batch feed was conducted by reacting Al(OH)3 with HCl and H2SO4, then neutralized using CaCO3 to obtain liquid PAC and gypsum as a by-product. The variation of acid concentration as reactant and reaction time were conducted to determine its effect on the composition of PAC and the amount of gypsum produced. The optimum experiment produced liquid PAC with the highest Al2O3 composition of 11.96% and the lowest Cl− ion of 10.87% at 2 hours reaction time with a total acid concentration of 37.74%.

scholarly journals PENGARUH SUHU EKSTRAKSI DAN KONSENTRASI ASAM SITRAT TERHADAP PIGMEN BETACYANIN DAUN KREMAH MERAH (Alternanthera dentata) DAN APLIKASINYA PADA PANGAN

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 178
Author(s):  
Lisa Yusmita ◽  
Anwar Kasim ◽  
Hazli Nurdin
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Concentration Factor ◽  
Room Temperature ◽  
Extraction Process ◽  
Extraction Temperature ◽  
Total Acid ◽  
Citric Acid Concentration ◽  
Tukey Test ◽  
Powder Extract

The aim of this research was to determine the best extraction temperature and concentration of citric acid in the extraction of betacyanin powder from Dentata Ruby leaves (Alternanthera dentata) and to know organoleptic panelist reception in the application of betacyanin pigment as a natural colourant to several food types. The design used in this research is Factorial Random Design (RAL) with 2 factors and 3 replications. The data obtained were analyzed statistically by F test, then if significant effect was continued with HSD-Tukey test at 5% real level. The extraction temperature factor consisting of 2 levels ie cold temperature (8oC) and room temperature (25oC), and the citric acid concentration factor consisting of 4 levels ie 0%, 1%, 3% and 5%. The results showed that the interaction between extraction temperature and citric acid concentration in the extraction process gave significantly different effect on betacyanin concentration, acidity degree (pH), total acid and powder yield. The extract of betacyanin pigment powder extracted at room temperature (25oC) with the addition of 0% citric acid was the best treatment with betacyanin concentration of 214.47 mg / 100 g of material, pH 5.85 and total acid of 1.272% and powder yield of 56.43 %. The application of betacyanin powder extract on jelly, syrup and ice cream can be accepted organoleptically by the best treatment that is the addition at 1.5%concentration. Key words: antioxidants, betacyanin, dentata ruby, colourant   ABSTRAK Penelitian ini bertujuan untuk menentukan suhu ekstraksi dan konsentrasi asam sitrat terbaik pada ekstraksi pigmen betacyanin daun kremah merah (Alternanthera dentata) dan mengetahui penerimaan panelis secara organoleptik terhadap aplikasi pigmen betacyanin sebagai pewarna alami terhadap beberapa jenis pangan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor dan 3 kali ulangan. Data yang diperoleh dianalisa secara statistik dengan uji F, kemudian bila berpengaruh nyata dilanjutkan dengan uji HSD-Tukey pada taraf nyata 5%. Faktor suhu ekstraksi yang terdiri dari 2 taraf yaitu suhu dingin ( 8oC) dan suhu kamar (25oC), sedangkan faktor konsentrasi asam sitrat yang terdiri dari 4 taraf yaitu 0 %, 1%, 3% dan 5%. Hasil penelitian menunjukkan interaksi antara suhu ekstraksi dan konsentrasi asam sitrat pada proses ekstraksi memberikan pengaruh yang berbeda nyata terhadap konsentrasi betacyanin, derajat keasaman (pH) dan total asam serta rendemen bubuk. Ekstrak bubuk pigmen betacyanin yang diekstraksi pada suhu kamar (25oC) dengan penambahan asam sitrat 0 % merupakan perlakuan terbaik dengan karakteristik konsentrasi betacyanin sebesar 214,47 mg/100 g bahan, pH 5,85 dan total asam 1,272 % serta rendemen bubuk 56,43 %. Aplikasi penambahan ekstrak bubuk pigmen betacyanin pada jelly, sirup dan es krim dapat diterima secara organoleptik dengan perlakuan terbaik yaitu penambahan pada konsentrasi 1,5 %. Kata kunci: antioksidan, betacyanin, kremah merah, pewarna.

FATE OF COLIFORM BACTERIA IN BUTTERMILK1

1974 ◽  
Vol 37 (2) ◽  
pp. 99-100 ◽  
Author(s):  
D. Sklan ◽  
B. Rosen ◽  
Paulina Keller ◽  
S. Gordin
Keyword(s):  
Acetic Acid ◽  
Acid Concentration ◽  
Skim Milk ◽  
Coliform Bacteria ◽  
Acetic Acid Concentration ◽  
Inhibitory Effects ◽  
Total Acid ◽  
Initial Inoculum

Coliform bacteria in buttermilk decreased on storage at 4 C and 87 C. Counts decreased at 20 C when the initial inoculum was low but increased when it was high. The change in the number of coliform bacteria was not correlated with either the total acid or acetic acid concentrations, or with their kinetics. In 10% skim-milk lactic and acetic acid had complementary inhibitory effects on coliform bacteria, except when the acetic acid concentration was below 10%, then the interaction between the two acids was not consistent.

scholarly journals Validation of Rapid Enzymatic Quantification of Acetic Acid in Vinegar on Automated Spectrophotometric System

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 761 ◽  
Author(s):  
Irene Dini ◽  
Ritamaria Di Lorenzo ◽  
Antonello Senatore ◽  
Daniele Coppola ◽  
Sonia Laneri
Keyword(s):  
Acetic Acid ◽  
Acid Concentration ◽  
Specific Method ◽  
Random Errors ◽  
Enzymatic Method ◽  
Total Acid ◽  
Acid Fermentation ◽  
Strong Base ◽  
Uncertainty Measurement ◽  
Agricultural Materials

Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4–30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured during vinegar production. A Community method for analyzing acetic acid in vinegar is a non-specific method based on the assumption that the total acid concentration of the vinegar is attributable to the acetic acid. It consists of titration with a strong base in the presence of an indicator. This test is laborious and has a time-consuming character. In this work, a highly specific automated enzymatic method was validated, for the first time, to quantify the acetic acid in the wine vinegar, in terms of linearity, precision, repeatability, and uncertainty measurement. The results were compared to the Community method of analysis. Regression coefficient ≅ 1 and the normal distribution of residuals in the ANOVA test confirmed the method’s linearity. LLOD (0.946 ppm) and LLOQ (2.00 ppm) defined the method’s sensitivity. The results of the tested and the Community methods, linearly distributed in the Shapiro–Wilk test, confirmed the method’s repeatability. The few anomalous data in the Huber test were due to random errors. The high selectivity of the enzymatic method, which exclusively measures acetic acid concentration, determined the significant differences between the two tests, examined in the accuracy determination. The enzymatic method can be considered applicable since its precision and uncertainty were lower than the Community method values (relative percentage deviations = 10%). The enzymatic method compared to the Community method reduces the analysis time and the risk of errors due to operators (avoid pipetting errors and wrong calculations), minimizes solvent and the sample consumption and guarantees assay quality through method standardization.

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