Effect of sample storage temperature and buffer formulation on faecal immunochemical test haemoglobin measurements

2017 ◽  
Vol 24 (4) ◽  
pp. 176-181 ◽  
Author(s):  
Erin L Symonds ◽  
Stephen R Cole ◽  
Dawn Bastin ◽  
Robert JL Fraser ◽  
Graeme P Young
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Test Accuracy ◽  
Sample Collection ◽  
Storage Duration ◽  
Initial Concentration ◽  
Faecal Immunochemical Test ◽  
Immunochemical Test ◽  
New Formulation ◽  
And Storage

Objectives Faecal immunochemical test accuracy may be adversely affected when samples are exposed to high temperatures. This study evaluated the effect of two sample collection buffer formulations (OC-Sensor, Eiken) and storage temperatures on faecal haemoglobin readings. Methods Faecal immunochemical test samples returned in a screening programme and with ≥10 µg Hb/g faeces in either the original or new formulation haemoglobin stabilizing buffer were stored in the freezer, refrigerator, or at room temperature (22℃–24℃), and reanalysed after 1–14 days. Samples in the new buffer were also reanalysed after storage at 35℃ and 50℃. Results were expressed as percentage of the initial concentration, and the number of days that levels were maintained to at least 80% was calculated. Results Haemoglobin concentrations were maintained above 80% of their initial concentration with both freezer and refrigerator storage, regardless of buffer formulation or storage duration. Stability at room temperature was significantly better in the new buffer, with haemoglobin remaining above 80% for 20 days compared with six days in the original buffer. Storage at 35℃ or 50℃ in the new buffer maintained haemoglobin above 80% for eight and two days, respectively. Conclusion The new formulation buffer has enhanced haemoglobin stabilizing properties when samples are exposed to temperatures greater than 22℃.

scholarly journals THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

2021 ◽  
Vol 5 (1) ◽  
pp. 11-17
Author(s):  
Febiasasti Trias Nugraheni ◽  
Erma Prihastanti ◽  
Endah Dwi Hastuti
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Storage Temperature ◽  
Germination Percentage ◽  
Plasma Radiation ◽  
Agricultural Commodity ◽  
Time Duration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

Stability of Bortezomib 1-mg/mL Solution in Plastic Syringe and Glass Vial

2005 ◽  
Vol 39 (9) ◽  
pp. 1462-1466 ◽  
Author(s):  
Pascal André ◽  
Salvatore Cisternino ◽  
Fouad Chiadmi ◽  
Audrey Toledano ◽  
Joël Schlatter ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Color Change ◽  
Hplc Method ◽  
Initial Concentration ◽  
Plastic Syringe ◽  
The Mean ◽  
The Stability ◽  
And Storage ◽  
Mean Concentration ◽  
Antineoplastic Chemotherapy

BACKGROUND: The proteasome inhibitor bortezomib (BTZ), used in antineoplastic chemotherapy, must be diluted in NaCl 0.9% for injection and stored for no more than 3 hours in a syringe or 8 hours in a vial. Better information on its stability could improve storage. OBJECTIVE: To assess the stability of BTZ solution (1 mg/mL) in syringes and vials. METHODS: BTZ 1-mg/mL solutions were prepared by adding sterile NaCl 0.9% to Velcade vials containing 3.5 mg of lyophilized BTZ. Syringes were filled with 1 mL of solution and stored in the dark at 5 °C or 60 °C; others were not protected from light and stored at 22 °C. Velcade vials containing 1 mL of solution were stored at 5 °C in the dark. Samples were taken at various times over 23 days and assayed in duplicate. An HPLC method for assaying the stability of BTZ was validated. Appearance and pH were recorded. RESULTS: There was no color change or precipitation in the samples, and the pH was stable. Oxidation, light, and storage temperature all affected the chemical stability of BTZ. The mean concentrations of BTZ in syringes stored for 2, 3, and 5 days at 60, 22, and 5 °C were >95% of the initial concentration. The mean concentration of BTZ in vials stored for 5 days at 5 °C was >95% of the initial concentration. CONCLUSIONS: BTZ stored refrigerated in vials or syringes and protected from light is chemically stable for 5 days after reconstitution.

The Effect of Concentration, Thermal Processing, and Storage Temperature on the Interaction Between Alpha-Ketoglutaric Acid and Tryptophan

1975 ◽  
Vol 38 (10) ◽  
pp. 573-580 ◽  
Author(s):  
N. T. CHU ◽  
F. M. CLYDESDALE
Keyword(s):  
Acid Concentration ◽  
Thermal Processing ◽  
Room Temperature ◽  
Storage Temperature ◽  
Individual Effects ◽  
High Concentrations ◽  
Processing And Storage ◽  
And Storage

Formation of colored compounds caused by the interaction of α-ketoglutaric acid and tryptophan was followed spectrophotmetrically at 470 and 620 nm. It was found that the rate of formation of these colored compounds was effected by the concentration of α-ketoglutaric acid and/or tryptophan. High concentrations of both α-ketoglutaric acid and tryptophan caused the greatest concentration of such colored compounds, but singly, α-ketoglutaric acid concentration was more effective than that of tryptophan. The amount of colored compounds formed after storage at 75 F was not altered by processing, since both processed and unprocessed samples showed the same concentration after storage. The interaction mixtures stored at 38 F proceeded at very slow rates compared with those stored at 75 F. The results also indicated that individual effects caused by processing were overcome by storage at room temperature (75 F) since all samples were similar after storage.

scholarly journals Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

2020 ◽  
Vol 21 (1) ◽  
pp. 22-31
Author(s):  
O. Zaulia ◽  
O. Nur Allisha ◽  
M.A.I. Mohd Shukri ◽  
M.N. Suriani ◽  
W.I. Wan Mahfuzah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Storage Life ◽  
Export Market ◽  
Local Market ◽  
Storage Duration ◽  
Postharvest Handling ◽  
And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

scholarly journals Effects of storage temperature and duration on pollen grain viability and pollen-tube elongation in Chinese chinqapin (Castanea henryi Skan)

2020 ◽  
Vol 49 (2) ◽  
pp. 297-304
Author(s):  
Huan Xiong ◽  
Deyi Yuan ◽  
Zhi-Yu Deng ◽  
Genhua Niu ◽  
Feng Zou
Keyword(s):  
Pollen Tube ◽  
Room Temperature ◽  
Storage Temperature ◽  
Southern China ◽  
Germination Rate ◽  
Pollen Viability ◽  
Pollen Grain ◽  
Tube Length ◽  
Storage Duration ◽  
Pollen Tube Length

Chinese chinquapin [Castanea henryi (Skan) Rehder & E.H. Wilson] is used as a food and timber crop in southern China. Most chinquapin cultivars are self-incompatible and bloom at different times; consequently, artificial pollination is used to ensure fruit set and nut yield. Effective pollen storage that enables producers and breeders to use stored pollen for cross-pollination at a later date is important. In this study, the cultivar Changmangzi was used to estimate the viability and pollen tube length of pollen stored at room temperature, and at 4, −20, and −80°C using in vitro germination tests. It was observed that pollen grain germination significantly decreased at all four storage temperatures. Pollen viability was 14.4% after only 24 days of storage at room temperature. The germination rate was 13.3% after 90 days of storage at 4°C, and 14.5% after 180 days at −20°C. The initial germination rate of pollen stored at −80°C was 56.3% at the beginning of the test and decreased to 15.4% after 240 days. Pollen-tube length decreased with increased storage duration; mean pollen-tube lengths ranged from 109.44 to 257.51 μm. Based on these results, it is suggested that a storage temperature of −80°C for Changmangzi pollen is good.

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