The Chemical Nature of Kiln Brown Stain in Radiata Pine

Holzforschung ◽  
2000 ◽  
Vol 54 (1) ◽  
pp. 12-22 ◽  
Author(s):  
Armando G. McDonald ◽  
Marc Fernandez ◽  
Bernhard Kreber ◽  
Frank Laytner
Keyword(s):  
Amino Acids ◽  
Reducing Sugars ◽  
Chemical Nature ◽  
Water Extract ◽  
Radiata Pine ◽  
Water Soluble ◽  
Hot Water ◽  
Spectroscopic Techniques ◽  
Main Compound ◽  
Hot Water Extract

Summary This paper presents results of a study on the chemical nature of kiln brown stain (KBS) that develops in kiln dried radiata pine (Pinus radiata D. Don) sapwood. KBS is a chocolate brown discolouration which develops approximately 0.5 mm under the timber surface. Stain free radiata pine was achieved during drying trials on “green” radiata pine sapwood which had been treated to extensive cold and hot water extraction. Differences in chemical composition between the sap and hot water extract were observed. Chemical analyses (of the water-soluble extracts) by a combination of chromatographic and spectroscopic techniques, demonstrated that carbohydrates, cyclitols, amino acids, protein, and phenolics were the main compound classes present. The presence of reducing sugars (glucose and fructose) and amino acids (glutamic acid) in the sap and hot water extracts support the theory that Amadori-Maillard type reactions significantly contribute to the formation of colour in KBS. Furthermore, lignin was also detected and is suspected to contribute to KBS formation. The relative contributions of colour formation to KBS intensity from either phenolics or Maillard-Amadori mechanisms is unknown.

Structural investigation of water-hyacinth (Eichhornia crassipes) polysaccharides. Part I. Water-soluble polysaccharides

1988 ◽  
Vol 66 (11) ◽  
pp. 2777-2781 ◽  
Author(s):  
Mohamady A. Issa
Keyword(s):  
Water Hyacinth ◽  
Eichhornia Crassipes ◽  
Structural Investigation ◽  
Main Chain ◽  
Cold Water ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Side Chains ◽  
Hot Water Extract

A galactomannan and a branched (1 → 3)-β-D-glucan were isolated from the water hyacinth plant. The galactomannan, purified from the cold water extract, is composed of D-galactose and D-mannose in a ratio of 1.0:2.8. It has a (1 → 4)-linked D-mannose backbone, one out of three D-mannose residues being substituted with a single α-D-galactosyl unit. The branched (1 → 3)-β-D-glucan isolated from the hot water extract has a main chain composed of β-(1 → 3)-linked D-glucopyranosyl residues, and two single β(1 → 6)-D-glucopyranosyl groups attached as side chains to, on average, every 5 sugar units of the main chain. In addition, the branching of the β-glucan occurs regularly at O-6 of the β-(1 → 3)-linked backbone.

scholarly journals Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

2020 ◽  
pp. 20-31
Author(s):  
A. O. Agbo ◽  
F. J. C. Odibo ◽  
A. E. Mbachu
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Water Soluble Protein ◽  
Hot Water Extract ◽  
Applied Microbiology ◽  
S Period ◽  
Malting Loss

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

scholarly journals Effect of hot-water-soluble Thuja plicata heartwood extractives on the growth of Thuja and non-Thuja isolates of Poria weirii

1969 ◽  
Vol 47 (10) ◽  
pp. 1605-1610 ◽  
Author(s):  
D. J. Morrison
Keyword(s):  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Thuja Plicata ◽  
Volatile Components ◽  
Inoculum Potential ◽  
Inhibitory Compounds ◽  
Hot Water Extract ◽  
Thuja Plicata Donn ◽  
Heartwood Extractives

Isolates of Poria weirii Murr. cultured from various hosts may be divided into two groups on the basis of their ability to parasitize Thuja plicata Donn. Measurement of linear growth along wood microsections confirmed that substances inhibitory to one isolate group are hot-water-soluble T. plicata heartwood extractives. Isolates from T. plicata (Thuja) were more tolerant than isolates from Pseudotsuga menziesii (Mirb.) Franco (non-Thuja) to a hot-water extract of Thuja plicata heartwood and its steam-volatile and non-volatile fractions; steam-volatile components caused greatest response differences. With sufficient inoculum potential, non-Thuja isolates may overcome effects of inhibitory compounds in T. plicata heart-wood; however, the resulting infections of T. plicata roots were usually localized. Non-Thuja isolates failed to increase tolerance to steam-volatiles both in laboratory tests and under field conditions. The results have significance for control of Poria weirii.

Structural studies of an immunoenhancing water-soluble glucan isolated from hot water extract of an edible mushroom, Pleurotus florida, cultivar Assam Florida

2009 ◽  
Vol 344 (18) ◽  
pp. 2596-2601 ◽  
Author(s):  
Sadhan K. Roy ◽  
Debsankar Das ◽  
Subhas Mondal ◽  
Debabrata Maiti ◽  
Bibhas Bhunia ◽  
...  
Keyword(s):  
Water Extract ◽  
Edible Mushroom ◽  
Water Soluble ◽  
Hot Water ◽  
Structural Studies ◽  
Pleurotus Florida ◽  
Hot Water Extract

Structural characterization of a water-soluble β-(1→6)-linked d-glucan isolated from the hot water extract of an edible mushroom, Agaricus bitorquis

2008 ◽  
Vol 343 (18) ◽  
pp. 3120-3122 ◽  
Author(s):  
Chanchal K. Nandan ◽  
Pradip Patra ◽  
Sunil K. Bhanja ◽  
Bappaditya Adhikari ◽  
Ramsankar Sarkar ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Water Extract ◽  
Edible Mushroom ◽  
Water Soluble ◽  
Hot Water ◽  
Hot Water Extract ◽  
Agaricus Bitorquis

scholarly journals Analgesic Activity of a Glucan Polysaccharide Isolated from Agaricus blazei Murill

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Maria Leônia C. Gonzaga ◽  
Thiago M. F. Menezes ◽  
José R. R. de Souza ◽  
Nágila M. P. S. Ricardo ◽  
Ana L. P. Freitas ◽  
...  
Keyword(s):  
Analgesic Activity ◽  
Water Extract ◽  
Mineral Elements ◽  
Water Soluble ◽  
Hot Water ◽  
Agaricus Blazei ◽  
Total Carbohydrate ◽  
Swiss Mice ◽  
Hot Water Extract ◽  
Soluble Polysaccharide

A water soluble polysaccharide and its selective precipitated fractions (F1, F2, and F3) were isolated from hot water extract of fruiting bodies of Agaricus blazei Murril known as Agaricus brasiliensis to evaluate the analgesic activity of the materials in Swiss mice. The isolated material and its fractions were characterized by two-dimensional COSY and HMQC spectra as β-(1→6)-α-(1→4)-glucan-bound-protein polysaccharide constituted mainly by β-(1→6) glucan. The glucan-protein polysaccharide and its fractions were analyzed in relation to the protein, carbohydrate, and mineral elements contents. The analysis of the glucan-protein complex revealed a total carbohydrate content of 36.95% and protein conjugated content of 17.24%. The mineral elements found in larger proportion were K, Na, Ca, P, and Zn. The analgesic activity bioassay of the β-(1→6)-α-(1→4)-glucan bound-protein polysaccharide and its fractions in Swiss mice indicated a significant effect.

Effects of a Hot-Water Extract of Trametes versicolor (L.: Fr.) Lloyd (Aphyllophoromycetideae) on the Recovery of Rat Liver Function

2000 ◽  
Vol 2 (1) ◽  
pp. 7
Author(s):  
Byong Kak Kim ◽  
Sang Eun Park ◽  
So Young Kim ◽  
Jin Won Hyun ◽  
Ha Won Kim ◽  
...  
Keyword(s):  
Liver Function ◽  
Rat Liver ◽  
Trametes Versicolor ◽  
Water Extract ◽  
Hot Water ◽  
Hot Water Extract

Physiological Activities of the Hot Water Extract from Eriobotrya japonica Lindl.

2009 ◽  
Vol 38 (8) ◽  
pp. 977-982 ◽  
Author(s):  
Yoo-Seok Jeong ◽  
Hee-Kyoung Jung ◽  
Kwang-Sup Youn ◽  
Myoung-Ok Kim ◽  
Joo-Heon Hong
Keyword(s):  
Water Extract ◽  
Hot Water ◽  
Eriobotrya Japonica ◽  
Hot Water Extract
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