Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated Blackcurrant, Maqui Berry and Blueberry pulps from Argentina

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were obtained by adding both the rosemary extract and lycopene. Video image analysis enabled to perform colour measurements of meat and lard particles separately, which could not be done by any available method (reflective spectrophotometry).  

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An atomistic simulation study of the mechanisms and kinetics of surface bond strengthening in thermally-treated cone-stacked carbon nanofibers

Carbon ◽

10.1016/j.carbon.2013.01.027 ◽

2013 ◽

Vol 56 ◽

pp. 351-357 ◽

Cited By ~ 7

Author(s):

Jingjun Gu ◽

Frederic Sansoz

Keyword(s):

Carbon Nanofibers ◽

Simulation Study ◽

Atomistic Simulation ◽

Kinetics Of ◽

Surface Bond ◽

Thermally Treated

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Phagocytosis studied by acridine orange-crystal violet fluorescent staining

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100113366 ◽

1984 ◽

Vol 42 ◽

pp. 696-697

Author(s):

C.E. Musclow ◽

H. Farkas-Himsley ◽

A. Kormendy ◽

M. Goldner

Keyword(s):

Acridine Orange ◽

Crystal Violet ◽

Fluorescent Microscopy ◽

Base Line ◽

Polymorphonuclear Cells ◽

Fluorescent Staining ◽

Test Conditions ◽

Normal Individuals ◽

Colour Changes ◽

Kinetics Of

Bacteria can be examined by fluorescent microscopy, using the flurochrome dye acridine orange (AO) which distinguishes between viable (green) and nonviable (red-orange) organisms. (Fig. 1) The colour changes when increased amounts of AO intercalate with the phosphate sugar backbone of DNA, as it becomes denatured. This metachromatic shift can be used in phagocytosis studies to record viability and monitor killing of ingested bacteria. To avoid counting extracellular bacteria, crystal violet (CV) is used subsequently to quench the fluorescence in the external environment. At supravital concentration (0.05%) CV enters the prokaryotic cells, but will not penetrate the eukaryotic phagocytes. This study establishes the reliability of counting viable and nonviable cells by AO fluorescence in comparison to conventional methods; studies the kinetics of phagocytosis by polymorphonuclear cells (PMN) and monocytes; optimizes the test conditions; evaluates a phagocytic base line in normal individuals and determines if deliberate interference of some phagocytic parameter, such as inhibition of killing, can be recognized by AO-CV assay.

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