Low pH and Salinity Induced Wettability Modification of Hybrid EOR as Polymer-Assisted Carbonated Low Salinity Waterflood in Calcite Cemented Sandstone Reservoir

2017 ◽  
Author(s):  
Ji Ho Lee ◽  
Gwan-woo Kim ◽  
Kun Sang Lee
Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1524
Author(s):  
Taito Kobayashi ◽  
Kei Kumakura ◽  
Asaka Takahashi ◽  
Hiroki Matsuoka

This study was performed to clarify the enhancement of the 4-methylthio-3-butenyl isothiocyanate induced yellowing of salted radish root (takuan-zuke) by low pH during short-term salt-aging at low temperature and low salinity. We used two different methods to prepare the dehydrated daikon prior to salt-aging: air-drying outdoors (hoshi takuan-zuke) or salting with a stone press (shio-oshi takuan-zuke). Low salt-aging at low temperature was carried out under pH control with citrate-phosphate buffer. The yellowing of both types of takuan-zuke was accelerated below pH 5, and the color of air-dried takuan-zuke was deeper than that of salt-pressed takuan-zuke. To elucidate this phenomenon, several previously reported yellowing-related compounds were analyzed by high-performance liquid chromatography. The result showed that the production of the primary pigment, 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan, was low compared with that in previous reports. Therefore, we suggest that an unknown pigment was generated through a previously unreported pathway.


2020 ◽  
Vol 8 (10) ◽  
pp. 822
Author(s):  
Eunchong Sin ◽  
In-Young Ahn ◽  
Seojeong Park ◽  
Taewon Kim

Seawater acidification and freshening in the intertidal zone of Marian Cove, Antarctica, which occurs by the freshwater inflow from snow fields and glaciers, could affect the physiology and behavior of intertidal marine organisms. In this study, we exposed Antarctic limpets, Nacella concinna, to two different pH (8.00 and 7.55) and salinity (34.0 and 27.0 psu) levels and measured their righting ability after being flipped over, mortality, condition factor, and shell dissolution. During the 35-day exposure, there was no significant difference in behavior and mortality between different treatments. However, the condition factor was negatively affected by low salinity. Both low pH and low salinity negatively influenced shell formation by decreasing the aragonite saturation state (Ωarg) and enhancing shell dissolution. Our results suggest that, though limpets can tolerate short-term low pH and salinity conditions, intrusions of meltwater accompanied by the glacial retreat may act as a serious threat to the population of N. concinna.


2012 ◽  
Vol 75 (2) ◽  
pp. 231-237 ◽  
Author(s):  
WEI SHEN HUANG ◽  
HIN-CHUNG WONG

Vibrio parahaemolyticus is a marine foodborne pathogenic bacterium commonly found in seawater or seafood. This bacterium often encounters low salinity stress when the contaminated seafood is washed with fresh water during food processing. This study was conducted to investigate the response of exponential- and stationary-phase cells of V. parahaemolyticus ST550 to lethal or sublethal low salinity. Tolerance to lethal low salinity (0.25% NaCl) was enhanced in V. parahaemolyticus cells in the exponential phase by previous adaptation in sublethal low salinity (0.6% NaCl). Low salinity–adapted cells in the exponential phase were also cross-protected against the challenge of lethal low pH, indifferent to heat, and sensitized to bile, acetic acid, and lactic acid stress. The adapted cells in the stationary phase were significantly protected against heat treatment at 44°C for 10 and 15 min, sensitized to bile and acetic acid treatment, and indifferent to low pH and lactic acid.


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