scholarly journals HATCHABILITY OF STORED CHICKEN EGGS AS AFFECTED BY DAILY TURNING DURING STORAGE AND PREWARMING AND VACUUMING EGGS ENCLOSED IN PLASTIC WITH NITROGEN

1966 ◽  
Vol 46 (1) ◽  
pp. 47-50 ◽  
Author(s):  
F. G. Proudfoot
Keyword(s):  
Room Temperature ◽  
Storage Period ◽  
Nitrogen Gas ◽  
Positional Change ◽  
Hatching Eggs ◽  
Chicken Eggs

Three experiments were conducted to study hatchability as affected by (1) daily turning of eggs in storage as compared with no positional change using eggs stored 14, 21, and 28 days, (2) prewarming eggs at 21–24 °C for 18 hours prior to setting compared with eggs set directly from the egg cooler using eggs enclosed in Cryovac and flushed with nitrogen gas prior to storage for 14, 21, and 28 days, and (3) vacuuming of eggs enclosed in Cryovac flushed with nitrogen gas compared with a Cryovac package inflated with nitrogen prior to storage for 21 and 28 days.A daily positional change of hatching eggs during storage resulted in improved hatchability compared with no positional change. Prewarming Cryovac-packed, nitrogen-flushed, hatching eggs for 18 hours at room temperature resulted in higher hatchability compared with eggs set directly from an egg cooler operated at 10–12 °C. A storage period × prewarming interaction suggests that when eggs are stored for 14 days or less, prewarming is not beneficial, but if the storage period exceeds 14 days then prewarming enhances hatchability. Vacuuming Cryovac-packaged, nitrogen-flushed, hatching eggs prior to storage for 21 and 28 days did not improve hatchability, probably because the oxygen had been effectively removed by the "nitrogen-flush".

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

Low Temperature Expansion of Polysulfide Rubbers

1966 ◽  
Vol 39 (2) ◽  
pp. 211-216
Author(s):  
B. A. Hunter ◽  
M. J. Kleinfeld
Keyword(s):  
Room Temperature ◽  
Liquid Mixture ◽  
Cumene Hydroperoxide ◽  
Polymer Chains ◽  
Nitrogen Gas ◽  
Blowing Agents ◽  
Disulfide Linkages ◽  
Novel Method ◽  
Rubber Product ◽  
Liquid Polysulfide Rubbers

Abstract A novel method for producing a cellular cured rubber product at room temperature has been developed. Pourable liquid polysulfide polymers are treated with a conventional oxidizing curative and selected water-sensitive or oxidation-sensitive blowing agents. Standing at ambient temperature the viscous liquid mixture gradually “rises” and cures to form a finely porous cellular rubber product. Conventional curatives employed include oxidizing agents such as lead peroxide and cumene hydroperoxide. These convert terminal or pendant thiol groups in the polysulfide polymer chains to chain-connecting disulfide linkages. Water is a byproduct of the curing reaction. In the presence of water-sensitive blowing agents such as, (1) metal salts of azodicarboxylic acid or, (2) metal hydride compounds the water produced in the cure reacts to form copious amounts of nitrogen or of hydrogen. Alternatively, oxidation-sensitive blowing agents such as p, p′-oxybis-(benzene sulfonyl hydrazide) react directly with the oxidizing curative to form nitrogen gas. The blowing reactions are concurrent with cure and efficient and controllable expansion can be achieved. The unique process offers possible economies and special properties in applications of liquid polysulfide rubbers as potting compounds, joint sealants, solvent resistant forms, and cold casting compounds.

scholarly journals Studies on the Preservation of Raw Cow’s Milk by Chemical Method

1970 ◽  
Vol 42 (3) ◽  
pp. 317-326 ◽  
Author(s):  
F Rokhsana ◽  
UK Das ◽  
R Yeasmin ◽  
A Nahar ◽  
S Parveen
Keyword(s):  
Hydrogen Peroxide ◽  
Chemical Method ◽  
Room Temperature ◽  
Storage Period ◽  
Total Coliform ◽  
Human Consumption ◽  
Milk Products ◽  
E Coli ◽  
Keeping Quality ◽  
Control Milk

Studies carried out to develop a technique for the preservation of cow's milk in raw condition using hydrogen peroxide (H2O2) as a preservative. Fresh cow’s milk was collected and experiments were conducted by four treatments in order to achieve the optimum condition of storage. The treatments were with various concentration of H2O2 starting from 0.05 %, 0.1 %, 0.2 %, 0.3 %, 0.4 %, & 0.5 %. Treated milk with 0.05 % concentration of H2O2 had storage period of 20 days compared to that of the control one (5 days only) in refrigerated temperature (±8°C). On the other hand hydrogen peroxide treated milk (0.05 %) had a storage period of 8 hours at room temperature (±28°C). Results also showed that the higher concentration of H2O2 had no effect on storage period than that of control. Milk products like kheer and halawa prepared by treated milk and stored for 20 days showed almost nil growth of total coliform and E. coli which means that food products prepared from hydrogen peroxide treated milk is safe for human consumption. Key words: Raw, Storage, Hydrogen peroxide, Preservative, keeping quality, Pasteurization, deteriorated, MPN. Bangladesh J. Sci. Ind. Res. 42(3), 317-326, 2007

scholarly journals Effects of storage period and egg weight of Japanese quail eggs on hatching results (short communication)

2005 ◽  
Vol 48 (5) ◽  
pp. 518-526
Author(s):  
I. Seker ◽  
S. Kul ◽  
M. Bayraktar
Keyword(s):  
Storage Period ◽  
Fertility Rate ◽  
Embryonic Mortality ◽  
Light Weight ◽  
Egg Weight ◽  
Heavy Weight ◽  
Japanese Quails ◽  
Early Embryonic Mortality ◽  
Hatching Eggs ◽  
Weight Groups

Abstract. This study was undertaken to determine the effects of storage period and egg weight of hatching eggs of Japanese quails on fertility, hatchability results. Eggs were obtained 150 females quails, all at 15 weeks of age. A total of 1942 hatching eggs were separated into 3 groups as light-weight (9.50-10.50 g), medium-weight (10.51-11.50 g), and heavy-weight (11.51-12.50 g). Based on storage period, eggs were divided into 5 groups as group 1 (0-3 days), group 2 (4-6 days), group 3 (7-9 days), group 4 (10-12 days), and group 5 (13-15 days). The influence of storage period on hatchability of fertile eggs and early, middle, and late period embryonic mortality rates was found significant (P<0.01). The effect of egg weight on fertility rate, hatchability of fertile eggs and early embryonic mortality was significant (P<0.05, P<0.01). The significant differences between storage period groups were observed in hatchability of fertile eggs. The differences between egg weight groups for fertility rate, hatchability of fertile eggs and early embryonic mortality was significantly higher in light weight group than the other egg weight groups. Results of this study concluded that a 12 day pre-incubation storage of hatching eggs of Japanese quails did not appreciably affect hatching parameters. Use of medium or heavy weight eggs for hatching may reduce early embryonic mortality rate.

scholarly journals The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2047
Author(s):  
Kamil Drabik ◽  
Tomasz Próchniak ◽  
Damian Spustek ◽  
Karolina Wengerska ◽  
Justyna Batkowska
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Research Work ◽  
Storage Period ◽  
Specific Weight ◽  
Water Conductivity ◽  
Shell Weight ◽  
Fatty Acids Profile ◽  
Lower Permeability ◽  
The Impact

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.

ADRENALINE AMPOULES QUALITY ASSESSMENT–THE ISRAELI EXPERIENCE

2020 ◽  
pp. 144-146
Author(s):  
MEITAL ZUR ◽  
DAVID STEPENSKY ◽  
PAVEL GORENBEIN
Keyword(s):  
High Performance ◽  
Room Temperature ◽  
Storage Period ◽  
Clinical Effectiveness ◽  
Storage Conditions ◽  
Chiral Hplc ◽  
Drug Products ◽  
Variable Content ◽  
Israel Defense Forces ◽  
Israeli Experience

Objective: To characterize the differences in stability of L-adrenaline in adrenaline ampoules from different manufacturers that are used by the Israel Defense Forces (IDF). Methods: Adrenaline ampoules from three different vendors (Products A, B and C; 52, 13, and 19 batches, respectively) were purchased by the IDF and were stored under the recommended storage conditions (room temperature) for different time periods. The content of L-adrenaline in these samples was determined using a chiral high-performance liquid chromatography (HPLC) assay with UV detection. Results: The three analyzed drug products showed very dissimilar patterns of L-adrenaline degradation. The content of L-adrenaline in Product C was variable and declined below the 85% threshold much earlier than at the end of the 24-months storage period. Products A and B had less variable content of L-adrenaline and were more stable. Conclusion: L-adrenaline is prone to degradation in solution. Its content in adrenaline ampoules from certain vendors can decline rapidly, below the stipulated threshold, and compromise their clinical effectiveness (e. g., during resuscitation). Stability of adrenaline ampoules from individual vendors should be analyzed at different storage conditions, using a chiral HPLC-based assay, to define the shelf-life period that can differ substantially between the vendors.

scholarly journals EFFECT OF STERILIZATION BY HEATING IN THE PRESENCE OF BACTERICIDE AND BACTERIAL FILTERED MEMBRANE ON THE STABILITY OF EYE DROPS CONTAINING 0.5% CHLORAMPHENICOL AT VARIOUS pH

2019 ◽  
pp. 103-109
Author(s):  
SRI AGUNG FITRI KUSUMA ◽  
MARLINE ABDASSAH
Keyword(s):  
Room Temperature ◽  
Membrane Filter ◽  
Storage Period ◽  
Eye Drops ◽  
Percentage Reduction ◽  
Ph Change ◽  
Sterilization Method ◽  
Filter Membrane ◽  
The Stability ◽  
Antibacterial Potential

Objective: The purpose of this study was to determine a sterile 0.5% chloramphenicol eye drop formula with the best potency of antibacterial by determining the appropriate sterilization method and the supporting pH. Methods: 0.5% chloramphenicol was formulated with 0.01% thimerosal, which act as a bactericide and combines with borate buffer to produce eye drop formulas with variations in pH (6.8, 7.0 and 7.4). All formulas were stored at room temperature for 28 d and were evaluated, including: organoleptic of the preparations, sterility, pH stability, and the antibacterial potency of chloramphenicol in eye drops. Results: All dosage formulas did not undergo photodegradation reactions which were marked by no change in color until the end of the storage period. However, the formula with pH 6.8 which was sterilized by heating in a presence of bactericide, showed the presence of more particulate precipitates than in the pH 6.8 formula which was sterilized using membrane filter bacteria. However, both methods of sterilization produced sterile chloramphenicol eye drops. The preparation using a method of heat sterilization with bactericide decreased the pH greater than the preparation using a sterile bacterial filter sterilization method. C2 preparations at pH 7.0 and sterilized using the bacterial filter membrane sterilization method were more stable because they had the smallest pH change of 0.05 and the percentage reduction in antibacterial potential was smaller at 1.15%. Conclusion: The best treatment for the chloramphenicol eye drop was kept the pH formula at pH 7 and sterilized using bacterial filter membrane sterilization method.

Effect of Storage and Consumer Handling on Staphylococcal Counts of Dried Beef and Dried Fish

1984 ◽  
Vol 47 (5) ◽  
pp. 352-353 ◽  
Author(s):  
A. A. ADESIYUN
Keyword(s):  
Room Temperature ◽  
Health Hazard ◽  
Storage Period ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Dried Fish

Changes in staphylococcal counts of dried beef and dried fish during storage and while exposed to prospective buyers in a Nigerian market were investigated. The mean staphylococcal counts in dried beef and dried fish were 9.9 × 105 and 4.6 × 106 colony-forming units (CFU)/g and the mean aerobic plate counts were 2.0 × 107 and 1.2 × 108 CFU/g, respectively. Over a 28-d storage period at room temperature, the mean staphylococcal count declined about 100-fold for both products, i.e., from 9.9 × 105 to 3.0 × 103 CFU/g in dried beef and 4.6 × 106 to 2.2 × 104 CFU/g in dried fish. The decline in aerobic plate counts were from 2.0 × 107 to 6.5 × 104 CFU/g for dried beef and 1.2 × 108 to 1.4 × 105 CFU/g for dried fish, about a 1000-fold decline. Market samples of both products, though from the same batch but exposed to handling by prospective buyers, consistently showed higher staphylococcal contamination over the study period. Consumption of these products repeatedly exposed to human handling in the market for long periods may be a health hazard, particularly those that are ready-to-eat.

scholarly journals Smart Method for Carotenoids Characterization in Haematococcus pluvialis Red Phase and Evaluation of Astaxanthin Thermal Stability

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 422
Author(s):  
Patrizia Casella ◽  
Angela Iovine ◽  
Sanjeet Mehariya ◽  
Tiziana Marino ◽  
Dino Musmarra ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Food Industry ◽  
Room Temperature ◽  
Haematococcus Pluvialis ◽  
Storage Period ◽  
Effect Of Temperature ◽  
Official Method ◽  
Chromatography Analysis ◽  
Promising Source ◽  
Degradation Effect

Haematococcus pluvialis microalgae is a promising source of astaxanthin, an excellent antioxidant carotenoid. H. pluvialis, as well as other species, could find more extensive applications as healthy food for a variegated carotenoids composition in addition to astaxanthin. Official method has not currently been used for this purpose. The objective of this work was to propose a method to characterize carotenoids in H. pluvialis after the comparison between spectrophotometric and liquid chromatography analysis. In addition, in order to improve the use of astaxanthin in the food industry, thermal stability was investigated. In this context, the effect of temperature at 40–80 °C, over a 16 h storage period was tested on astaxanthin produced by H. pluvialis. A further test was carried out at room temperature (20 °C) for seven days. A decrease in the astaxanthin concentration was observed at all tested temperatures with a decrease >50% of all-trans isomer at 80 °C after 16 h and an increase of 9-cis and 13-cis isomers. In conclusion, the obtained results showed the importance of evaluating the degradation effect of temperature on astaxanthin used as a food additive for a future greater enhancement of this bioproduct in the food field.

scholarly journals COMPARISON OF PRESERVATIVES EFFICACY OF BENZALKONIUM CHLORIDE, THIMEROSAL AND BENZYL ALCOHOL IN EYE DROP PRODUCTS CONTAINING CHLORAMPHENICOL

2020 ◽  
pp. 100-105
Author(s):  
SRI AGUNG FITRI KUSUMA ◽  
MARLINE ABDASSAH ◽  
FITASARY MARYATI
Keyword(s):  
Benzyl Alcohol ◽  
Benzalkonium Chloride ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Diffusion Method ◽  
Eye Drops ◽  
Inhibition Zones ◽  
In Vitro Stability

Objective: The aim of this study was to compare the preservative efficacy of benzalkonium chloride, thimerosal and benzyl alcohol in eye drops formulation containing chloramphenicol as the active agents for producing the sterile and effective eye drops.Methods: The efficacy of preservatives was assayed by evaluating the physical appearance, pH stability, sterility and the antibacterial effectivity of the formulated eye drops. Each of 0.5% chloramphenicol was formulated with different preservatives of benzalkonium chloride, thimerosal and benzyl alcohol at its recommended concentration, 0.01%; 0.01% and 1%, respectively. The in vitro stability was examined periodically for the eye drops formulation stored at room temperature during the 28-day period. The effectiveness of the antibacterial effect of chloramphenicol in eye drops was assayed by using the agar diffusion method against Escherichia coli and evaluated for the diameter of inhibition zones. Result: The clarity of the eye drops formula produced clear solutions. The eye drops formula exhibited relatively stabile on pH. All the formulated eye drops were sterile during the storage time. The appropriate of the sterilization method was thought to contribute to the sterility of eye drops which did not contain preservatives. In addition, it was assumed that the pre-reaction of chloramphenicol in inhibiting the contaminants in the eye drop may occur during the storage time. This hypothesis was confirmed by the inhibitory diameter stability produced by the eye drop formulas containing preservatives compared to that of not. The decrease in inhibition diameter occurred during the storage period (28 d) of each formula was as follows: F0 (51.58%), F1 (35.76%), F2 (31.86%), and F3 (35.35%). The best stability based on the antibacterial activity of the chloramphenicol eye drops was produced by F2 which used 0.01% thimerosal as its preservative. The differences in inhibition diameter were significantly influenced by the presence and the type of preservatives. Conclusion: 0.01% thimerosal indicated the best improvement on the efficacy of 0.5% chloramphenicol eye drop.

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