Salt additives as activity boosters: a simple strategy to access heterometallic cooperativity in lactide polymerisation

Salt addition to homometallic initiators gives similar catalyst enhancements to isolated heterometallic complexes, resulting in exceptional activities in lactide polymerisation.

Synthesis and characterization of novel thermo- and salt-sensitive amphoteric terpolymers based on acrylamide derivatives

A novel linear amphoteric terpolymers based on neutral monomer — N-isopropylacrylamide (NIPAM), ani- onic monomer — 2-acrylamido-2-methyl-1-propanesulfonic acid sodium salt (AMPS), and cationic mono- mer — (3-acrylamidopropyl) trimethylammonium chloride (APTAC) were synthesized by free-radical polymerization in aqueous solution and characterized by methods of 1H NMR and FTIR spectroscopy, TGA, GPC, Dynamic light scattering (DLS) and zeta-potential. The thermal and salt sensitivity of amphoteric ternary polymers of various compositions, particularly, [NIPAM]:[AMPS]:[APTAC] = 90:2.5:7.5; 90:5:5; 90:7.5:2.5 mol.% were studied in aqueous and aqueous-salt solutions in the temperature range from 25 to 60 C and at the NaCl ionic strength  interval from 10–3 to 1M. It was found that due to hydrophobic/hydrophilic balance, the temperature dependent conformational and phase change of macromolecular chains becomes sensitive to salt addition and allows the fine-tuning of the phase transition. In aqueous and aqueous-salt solutions, the average hydrodynamic size of amphoteric terpolymers is varied from 8 to 300 nm exhibiting bimodal distribution at room temperature. The number average (Mn) and weight average (Mw) molecular weights, polydispersity index (PDI), and zeta-potentials of amphoteric terpolymers in aqueous solu- tions were determined

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

RATIONAL TECHNOLOGIES OF WHEAT BAKERY PRODUCTS WITH THE USE OF AMARANTH FLOUR

Применение рациональных технологий пшеничных хлебобулочных изделий с использованием нетрадиционного сырья – амарантовой муки, полученной из зерна амаранта, является технологическим приемом повышения эффективности хлебопекарного производства. Рассматриваемые в статье технологии с использованием амарантовой муки основаны на выборе режимов и способов тестоприготовления: опарного (на обычной густой опаре, на густой опаре с пофазным внесением соли), на жидкой опаре (с сокращением периода брожения), безопарного (с сокращением периода брожения, с применением активированных дрожжей). Внесение в состав питательной среды бродильных полуфабрикатов амарантовой муки позволяет интенсифицировать процесс тестоприготовления, улучшить степень разрыхления мучного полуфабриката и повысить вкусовые свойства готового изделия, что определяется достижением объективизации критериев адаптированности и выброженности мучной среды. Добавление амарантовой муки рекомендуется производить в случае переработки традиционной пшеничной муки с пониженными хлебопекарными свойствами, требующей применения технологических приемов и способов тестоприготовления, характерных для комплексных технологий хлебобулочных изделий. Разработанные способы производства хлеба из пшеничной муки прошли апробацию в промышленных условиях, что показало целесообразность их внедрения для повышения технологических свойств полуфабрикатов, улучшения вкусовых и иных качеств выпекаемой продукции. Стабилизация и улучшение качества хлебобулочных изделий, выработанных с использованием амарантовой муки, для каждого конкретного примера поточно-механизированной линии достигается путем подбора комплексной технологии при переработке пшеничной муки с пониженными хлебопекарными свойствами для определения соответствия выпеченной продукции нормам качества, отраженным в стандартной и технической документации. The use of rational technologies of wheat bakery products using non-traditional raw materials - amaranth flour obtained from amaranth grain, is a technological method in order to increase the efficiency of bakery production. The technologies considered in the article using amaranth flour are based on the choice of modes and methods of dough preparation: sponge (on ordinary thick dough, on thick dough with phase-by-phase salt addition), on liquid dough (with a reduction in the fermentation period), non-steam (with a reduction in the fermentation period, with using activated yeast). The addition of amaranth flour to the nutrient medium of fermenting semi-finished products allows intensifying the dough preparation process, improving the degree of loosening of the flour semi-finished product and increasing the taste properties of the finished product, which is determined by the achievement of objectification of the criteria for adaptability and fermentation of the flour medium. The addition of amaranth flour is recommended in the case of processing traditional wheat flour with reduced baking properties, requiring the use of technological methods and methods of dough preparation typical for complex technologies of bakery products. The developed methods for the production of bread from wheat flour were tested in industrial conditions, which showed the feasibility of their implementation to improve the technological properties of semi-finished products, improve the taste and other qualities of baked products.Stabilization and improvement of the quality of bakery products made using amaranth flour for each specific example of a flow-mechanized line is achieved by selecting a comprehensive technology for processing wheat flour with reduced baking properties to determine the compliance of baked products with the quality standards reflected in the standard and technical documentation.

Evaluation of various salt addition levels in the pellets on performance and health of the domestic rabbit urination system

This research aims to evaluate the various salt addition levels in the pellets on the performance and health of the domestic rabbit urination system. The completely randomized design method was used to determine the 5 levels of salt addition to the treatment, namely P1, P2, P3, P4, and P5 with 0%, 0,175%, 0,25%, 0,375%, and 0,50%. The sample consists of 20 male domestic rabbits aged 8 weeks with an average body weight of 897,05 ± 68,27g, which were kept in individual cages. The variables of these rabbits were analyzed to determine their performance and urinalysis using Anova (analysis of variance) and correlation analysis. The Anova results showed that salt addition levels in the pellets had a significant effect on FI, WI, FCR, UV, Nit, Pro (p<0,05), and insignificant on BWG, pH, Leu, Uro, Blo, Ket, Bil, Glu, and SG (p>0,05). The results further showed the correlation on several variables of performance and urinalysis. In conclusion, the optimal level of salt addition in the pellets was 0,25% because it give the lowest value of feed conversion ratio and does not adversely affect the health of the domestic rabbit urination system.

Quantitative theory for the diffusive dynamics of liquid condensates

Key processes of biological condensates are diffusion and material exchange with their environment. Experimentally, diffusive dynamics are typically probed via fluorescent labels. However, to date, a physics-based, quantitative framework for the dynamics of labeled condensate components is lacking. Here we derive the corresponding dynamic equations, building on the physics of phase separation, and quantitatively validate the related framework via experiments. We show that by using our framework we can precisely determine diffusion coefficients inside liquid condensates via a spatio-temporal analysis of fluorescence recovery after photobleaching (FRAP) experiments. We showcase the accuracy and precision of our approach by considering space- and time-resolved data of protein condensates and two different polyelectrolyte-coacervate systems. Interestingly, our theory can also be used to determine a relationship between the diffusion coefficient in the dilute phase and the partition coefficient, without relying on fluorescence measurements in the dilute phase. This enables us to investigate the effect of salt addition on partitioning and bypasses recently described quenching artifacts in the dense phase. Our approach opens new avenues for theoretically describing molecule dynamics in condensates, measuring concentrations based on the dynamics of fluorescence intensities, and quantifying rates of biochemical reactions in liquid condensates.

α-amylase production obtained from Aspergillus niger ATCC 1004 by solid state fermentation using Croton linearifolius residues as substrate

The objective of this work was to optimize the production and characterize α-amylase produced by Aspergillus niger through solid state fermentation, using leaf residues of C. linearifolius as substrate. For optimization, the incubation temperature, initial humidity and fermentation time were combined based on Doehlert experimental design. The highest productivity of the enzyme was 122.88 Ug-1, at 33oC, 70% humidity and 14 days of time. In the enzymatic characterization, the enzyme extract presented pH 5.0 and temperature 50oC, and α-amylase was thermostable up to 60oC, maintaining more than 90% of the activity. In evaluation of the effect of salt addition, sodium carbonate, calcium chloride, iron chloride, and cobalt chloride increased the enzymatic activity of α-amylase, while potassium and sodium from their chlorides served as enzyme inhibitors. The Km and Vmax values ​​found were 0.04 mg/mL and 46.95 µmol/min/mL, respectively, indicating that the substrate has affinity for α-amylase. Therefore, the results demonstrate that the residues of C. linearifolius can be used as a substrate for A. niger in the production of enzymatic extracts, such as α-amylase.