scholarly journals Inactivation of Heat Resistant Proteases in Normal Ultra-high Temperature Sterilized Skim Milk by a Low Temperature Treatment

1978 ◽  
Vol 61 (8) ◽  
pp. 1078-1084 ◽  
Author(s):  
F.B. West ◽  
D.M. Adams ◽  
M.L. Speck
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Skim Milk ◽  
Temperature Treatment ◽  
Heat Resistant ◽  
Low Temperature Treatment ◽  
Ultra High Temperature

scholarly journals LEVELS OF HORMONES TRIIODOTHYRONINE AND PLASMA BLOOD GLUCOSE BROILER STARTER DUE TO HEAT STRESS AND PRELIMINARY DIFFERENCE FEEDING TIME

2018 ◽  
Vol 6 (1) ◽  
pp. 421-427
Author(s):  
Liborio Ximenes ◽  
Pratiwi Trisunuwati ◽  
Muharlien
Keyword(s):  
Heat Stress ◽  
Blood Glucose ◽  
High Temperature ◽  
Low Temperature ◽  
Block Design ◽  
Temperature Treatment ◽  
Initial Time ◽  
Feeding Time ◽  
Glucose Levels ◽  
Low Temperature Treatment

The study was conducted to know blood glucose and triiodothyronine levels of broiler starter due to heat stress and different initial-time feeding. The material used in this study was 64 male DOC broilers of Lohmann strain with the average initial weight of 47.98 ± 2.24 g. The experiment was designed based on randomized block design with a 2x2 factorial and four replications. The treatment combinations as follow: S1W1 = low temperature, feeding 12 hours post-hatching; S1W2 = low temperature, feeding 24 hours post-hatching; S2W1 = high temperature, feeding 12 hours post-hatching; S2W2 = high temperature, feeding 24 hours post-hatching. The Data were Analyzed by using ANOVA. If there was a significant effect (P <0.05) or very significant effect (P <0.01) in Followed by Duncan's test. The result Showed that heat stress treatment significantly affected (P <0.05) to the triiodothyronine level, while initial feeding treatment had no significant effect. Also, blood glucose levels had no significant effect due to the treatments. It concluded that heat stress negatively affected by the blood glucose and triiodothyronine levels of broiler starter. The initial-time feeding has no effect on the blood glucose and triiodothyronine levels. Interactions between treatment and different temperature-time initial feeding have no effect. Nevertheless, the low temperature treatment and initial feeding of 12 hours post-hatching shows the best results with blood glucose 246.25 ± 9.91 mg / dl and triiodothyronine of 2.05 ± 0.14 ng / ml.

Endometrial Thermal Balloon Ablation Using a High Temperature, Pulsed System: A Mathematical Model

2003 ◽  
Vol 125 (6) ◽  
pp. 841-851 ◽  
Author(s):  
Daniel M. Reinders ◽  
Susan A. Baldwin ◽  
Joel L. Bert
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Treatment Time ◽  
Uterine Cavity ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Low Temperature Treatment ◽  
Balloon Ablation ◽  
Pulsed Treatment ◽  
Thermal Balloon

A new endometrial thermal balloon ablation treatment for menorrhagia is modeled mathematically to predict its efficacy and safety. A device preheats a fluid to 173°C within a reservoir external to the uterus, and then pulses this fluid without further heating between the reservoir and the balloon for 2.1 min of treatment time. The model predicted this treatment to result in consistent immediate tissue death (coagulation) depths of 3.4±0.1 mm for uterine cavities of 7 to 26 mL, and that eventual necrosis (tissue death that would occur 1–5 days post burn) may occur to depths of 6.5±0.2 mm. Whereas, burn depths varied with uterine cavity volume when a low temperature treatment (constant 75°C for 15 min) was modeled (2.3–2.9 mm and 6.8–8.2 mm, for immediate tissue death and eventual necrosis respectively). Similarly, the high temperature, pulsed treatment was less sensitive to blood perfusion rate than the low temperature treatment. Predicted eventual necrosis depth was 1.5 mm less for the high temperature, pulsed treatment than that predicted for a low temperature treatment (constant 87°C for 7 min) for the same immediate tissue death depth (3.5 mm), indicating that the new high temperature treatment may result in less damage to non targeted tissues.

scholarly journals Dynamics of starch synthesis enzymes and their relationship with chalkiness of early indica rice under different postanthesis temperature regimes

2019 ◽  
Vol 44 (2) ◽  
pp. 223-238
Author(s):  
Mohammed Humayun Kabir ◽  
Qing Liu ◽  
Shitou Xia ◽  
Ruozhong Wang ◽  
Langtao Xiao
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Indica Rice ◽  
Starch Synthesis ◽  
Grain Filling ◽  
Temperature Treatment ◽  
Low Temperature Treatment ◽  
Temperature Regimes ◽  
Grain Filling Rate ◽  
Head Rice

An experiment on an early indica rice cv. ‘Shenyou9576’ was conducted in the Key Laboratory of Phytohormones and Growth Development of Hunan Agricultural University, Changsha, Hunan, PR China in 2014 to investigate the influence of varying post-anthesis temperatures on chalkiness rate, head rice rate, and on major 6 starch synthesis enzymes i.e., SuSy (EC 1.9.3.1), ADPG-Ppas (EC 2.7.7.27), SSS (EC 2.4.1.21) and GBSS, (EC 2.4.1.21), SBE (EC 2.4.1.18) and SDBE (EC 3.2.1.70). The treatments comprised of three temperature regimes which are designated as the high (35/28oC- day/night), low (25/20oC- day/night) and natural condition (35/25oC-day/night) as the control. Under high temperature maximum chalkiness rate was 61.11% and minimum was 22.59% under low temperature treatment. The lowest head rice rate was 42.76% under high temperature treatment followed by 49.91% in the control, while the highest rate was 62.33% under low temperature treatment. Maximum grain filling rate (Gmax) was found highest (1.69 mg/day) in the high temperature and average grain filling rate (Gavg) was found highest (1.36 mg/day) under the control. The activity of SuSy, ADPG-Ppase, SSS and GBSS were decreased gradually from 14 to 35 days after flowering (DAF). Irrespective of the treatments, an increasing trend of ADPG-Ppase activity was observed from 7 to 14 DAF and then declined. Correlation between the chalkiness and the enzymes activity of SuSy, ADPG-Ppase and SSS were significantly negative at 21, 28 and 35 DAFs, i.e., higher activity of SuSy, ADPG-Ppase and SSS at the mid-late to the late caryopsis development stage mediated by low temperature treatment played an important role for the reduction of chalkiness. The correlation between GBSS activity and chalkiness was significantly negative and stronger at 14, 21 and 28 DAF indicating that GBSS played a cardinal role to reduce chalkiness in the mid to mid-late stage of rice grain development. Significantly negative correlation was found between starch branching enzyme (SBE) and chalkiness at 21, 28 and 35 DAF, i.e., the higher SBE activity under low temperature treatment at the later grain filling stage also had a positive role in reduction of chalkiness. Bangladesh J. Agril. Res. 44(2): 223-238, June 2019

Effect of pH on the formation of deposit from milk on heated surfaces during ultra high temperature processing

1986 ◽  
Vol 53 (1) ◽  
pp. 75-87 ◽  
Author(s):  
Paul J. Skudder ◽  
Brian E. Brooker ◽  
Andrew D. Bonsey ◽  
Norman R. Alvarez-Guerrero
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Skim Milk ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
High Concentration ◽  
Deposit Formation ◽  
Effect Of Ph ◽  
Whole Milk ◽  
Ultra High Temperature

SUMMARYInvestigation of the effect of pH on the formation of deposit from milk during ultra high temperature treatment using a plate-type plant showed that deposit formation was greatly increased when the pH of whole milk was reduced to 6·54, irrespective of whether the adjustment was made through the addition of HCl or lactic acid. Most of the increase in deposition took place in the higher temperature sections of the plant. Conversely, an increase in milk pH to 6·8 using NaOH resulted in considerably less deposit being formed during heat treatment. Reducing the pH of whole milk increased the deposition of both protein and fat, but reduced the deposition of minerals. Despite very high concentration of fat in the deposits, it is unlikely that fatper sewas responsible for increased deposit formation. Deposition also increased when the pH of skim milk was reduced to 6·51 before processing. Electron micrographs of the milks after heat treatment indicated that pH reductions caused the formation of large aggregates containing casein micelles during heating. Fat globules were also present in aggregates formed in whole milk with reduced pH. Slight reductions in the pH of milk before processing appear to enable the pH during heat treatment to fall below a critical value at which coagulation of milk takes place at the heated surfaces.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

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