Cu(II), Mn(II), Ni(II) Complexes of Mixed Amodiaquine and Paraaminobenzoic acid: Synthesis, Characterization, Antimicrobial and Toxicological Activities in Wister rats

Four novel metal complexes of mixed amodiaquine and paraaminobenzoic acid have been synthesized using a standard method and confirmed by results of some physicochemical and spectroscopic techniques. Antimicrobial activities have been carried out on the complexes against some selected organisms: (antibacterial organisms: K. pneumonia, B. subtilis, E. coli, S. aureus, P. aeruginosa and S. faecalis) and (antifungal organisms: Candida albicans, Aspergillus niger and Penicillium chrysogenum) to determine their effectiveness. The complexes were evaluated for their toxicity level in wister rats. The Amodiaquine and Paraaminobenzoic acid produce complexes in ratio 1:1:1 in coordination with the metal ion. Octahedral geometry has been proposed for all the complexes. The complexes were found to be non-electrolytic in nature. The complexes were observed to be more active than their free ligands as determined by their zone of inhibition (nm). The complexes have been proved to be less toxic to the body.

Fascinating fructophilic lactic acid bacteria associated with various fructose-rich niches

<p>Fructophilic lactic acid bacteria (FLAB) are recently described group of lactic acid bacteria (LAB) that prefer fructose instead of glucose as a carbon source. FLAB have been isolated from fructose-rich niches such as flowers, fruits, fermented fruits, and gastrointestinal tracts of insects whose diet is based on fructose. These bacteria are divided into obligate and facultative fructophilc lactobacilli based on biochemical features. All FLAB are heterofermentative microorganisms, which during fermentation of carbohydrates, in addition to lactic acid, produce also acetic acid, and alcohol as end-products. The fructophilic bacteria, inhabiting the honeybee guts positively impact the health of their hosts, improve their longevity, and are promising probiotic candidates. These symbionts of honeybees play a key role in the production of honey by bees and are present in a large number in fresh honey. The combination of osmolarity with antibacterial, and therapeutic properties of these bacteria make fresh honey optimal alternative for future wound healing.</p>

SINTESIS DAN KARAKTERISASI SILIKA GEL DARI LIMBAH KACA SERTA APLIKASINYA PADA KROMATOGRAFI KOLOM

Silica gel synthesis from glass waste have been carried out with activation and purification method by using hydrochloride acid. Hydrochloride acid were varied 8 N, 10 N, and 12 N to observe optimum concentration in purification of silica gel and component separation in chromatography column. Gravimetric analysis result showed 12 N hydrochloride acid produce ~100 % silica. XRD and FTIR analysis revealed that synthetic gel silica was amorphous where its IR absorption bands were at 3426 cm-1, 1620 cm-1, 1080 cm-1, 772 cm-1 and 478 cm-1. The absorption bands agreed to standard gel silica and spectrum. The most effective HCl in gel silica synthesis was 12 N, caused by its ability to separate color component in a column. The synthetic silica that can be applied as stationary phase in column chromatography.

INFLUENCE OF ADDITIVES ON SPECTROSCOPIC CHARACTERISTICS OF THE CARMINIC ACID

Foods must have attractive color, flavor and texture to be acceptable to consumers. Carminic acid (C.I. (1956) 75470; C.I. Natural Red 4; EEC No. E120) is a natural red dye extracted from cochineal, the desiccated bodies of female Dactylopius coccus Costa insects. Carminic acid produce pink shades in candy, confections, chewing gum, concentrated fruit juice, smoked fish, liqueurs and alcoholic cordials, soft drinks, yoghurt, ice cream, tomato ketchup, baked goods, dairy products, jams, jellies, eye shadow, and pill coatings. The impact of the presence of aspartame, citric acid and vitamin C on the spectrophotometric parameters of carminic acid was investigated. These results enabled us to evaluate the possibility of using UV-Vis spectrophotometric method for easily identifying and quantifying carminic acid present in a wide variety of foodstuffs in the presence of additives. It was established that the inves­tigated additives do not affect the position of absorbance maximum of the dye nor cause changes in its intensity. The value of molar absorptivity, ε, at 518 nm was 1265.68 ± 49.90 dm3/mol∙cm. The calculated value is necessary for the quantitative spectrophotometric determination of carminic acid food dye. The FT IR spectra of the dye was also recorded.

INFLUENCE OF ADDITIVES ON SPECTROSCOPIC CHARACTERISTICS OF THE CARMINIC ACID

Foods must have attractive color, flavor and texture to be acceptable to consumers. Carminic acid (C.I. (1956) 75470; C.I. Natural Red 4; EEC No. E120) is a natural red dye extracted from cochineal, the desiccated bodies of female Dactylopius coccus Costa insects. Carminic acid produce pink shades in candy, confections, chewing gum, concentrated fruit juice, smoked fish, liqueurs and alcoholic cordials, soft drinks, yoghurt, ice cream, tomato ketchup, baked goods, dairy products, jams, jellies, eye shadow, and pill coatings. The impact of the presence of aspartame, citric acid and vitamin C on the spectrophotometric parameters of carminic acid was investigated. These results enabled us to evaluate the possibility of using UV-Vis spectrophotometric method for easily identifying and quantifying carminic acid present in a wide variety of foodstuffs in the presence of additives. It was established that the investigated additives do not affect the position of absorbance maximum of the dye nor cause changes in its intensity. The value of molar absorptivity, ε, at 518 nm was 1265.68 ± 49.90 dm3/mol∙cm. The calculated value is necessary for the quantitative spectrophotometric determination of carminic acid food dye. The FT IR spectra of the dye was also recorded.

Additive Approach for Inactivation of Escherichia coli O157:H7, Salmonella, and Shigella spp. on Contaminated Fresh Fruits and Vegetables Using Bacteriophage Cocktail and Produce Wash

The incidence of foodborne outbreaks involving fresh produce is of worldwide concern. Lytic bacteriophage cocktails and a levulinic acid produce wash were investigated for their effectiveness against the foodborne pathogens Escherichia coli O157:H7, Shigella spp., and Salmonella on broccoli, cantaloupe, and strawberries. Inoculated samples were treated with bacteriophage cocktails (BC) before storage at 10°C for 24 h, a levulinic acid produce wash (PW) after storage at 10°C for 24 h, or a combination of the washes (BCPW) before and after storage. All three treatments were compared against a 200-ppm free available chlorine wash. Wash solutions were prepared using potable water and water with an increased organic content of 2.5 g/liter total dissolved solids and total organic carbon. BCPW was the most effective treatment, producing the highest log reductions in the pathogens. Produce treated with BCPW in potable water with a PW exposure time of 5 min resulted in the highest reduction of each pathogen for all samples tested. The type of produce and wash solution had significant effects on the efficacy of the individual treatments. The chlorine wash in water with higher organic content was the least effective treatment tested. An additive effect of BCPW was seen in water with higher organic content, resulting in greater than 4.0-log reductions in pathogens. Our findings indicate that the combination of antimicrobial BC with a commercial produce wash is a very effective method for treating produce contaminated with E. coli O157:H7, Shigella spp., and Salmonella even in the presence of high loads of organic matter.

EKSTRAKSI ASAM SITRAT DAN ASAM OKSALAT : PENGARUH TRIOCTYLAMINE SEBAGAI EXTRACTING POWER DALAM BERBAGAI SOLVEN CAMPURAN TERHADAP KOEFISIEN DISTRIBUSI

Generally, liquid waste of citric acid industry containing a highly citric acid, oxalic acid, due to precipitation process of calcium citrate less completely. Liquid-liquid extraction process is this one alternative that used to recover citric acid and oxalic acid, either in the product separation process from the fermentor or the treatment of its liquid waste. In order to understand, that the extraction process can be applied both technically and economically, it needs a more study the extraction parameters. The investigation has carried out about study of the extraction of citric acid and oxalic acid used trioctyl-amine as extracting power on various mix solvent and its ratio, related to the distribution coefficient. Extraction used a separating funnel that it was shaked with using an automatic shaker, which adjusted on specific velocity during 2.5 hours. The rafinate and extract were separated by separating funnel, then they were analyzed both concentration of citric acid and oxalic acid using a high performance liquid chromatography (HPLC). The results of the research show that the mixed solvent (consist of 15% trioctyl amine, 70% dodecane, and 15% hexanol), for the extraction of citric acid produce both the highest distribution coefficient and percentage of separation were 1.15 and 74.22%, respectively; and this were achieved for the ratio between the solvent and diluent of 2.5:1. For the extraction of oxalic acid similar result were obtained, and the value were 3.78 and 88.31%, respectively, for the ratio between solvent and diluent of 2:1.Limbah cair pabrik asam sitrat pada umumnya mengandung asam sitrat, asam oksalat, cukup tinggi akibat proses pengendapan calsium sitrat yang kurang sempurna. Proses ekstraksi cair-cair adalah salah satu alternatif yang dapat digunakan untuk pengambilan kembali asam sitrat dan asam oksalat, baik pada proses pemisahan produk yang keluar dari fermentor maupun pada proses pengolahan limbah cairnya. Untuk mengetahui apakah proses ekstraksi dapat diterapkan secara teknis, maka perlu dilakukan pengkajian lebih mendalam parameter-parameter ekstraksi. Pada penelitian ini telah dilakukan pengkajian tentang ekstraksi asam sitrat dan asam oksalat dengan menggunakan trioctylamine sebagai extracting power pada bermacam solven campuran dan pada berbagai perbandingan, hubungannya dengan koefisien distribusinya. Ekstraksi pada berbagai kondisi rancangan percobaan dilakukan pada corong pemisah, yang penggojokannya dilakukan dengan bantuan automatic shaker yang di set pada kecepatan tertentu selama 2,5 jam. Rafinat dan ekstrak dipisahkan selanjutnya dianalisis kadar asam sitrat maupun asam oksalat dengan menggunakan HPLC. Hasil penelitian menunjukkan bahwa solven campuran (yang terdiri dari 15% trioctylamine, 70% dodecane dan 15% hexanol) menghasilkan koefisien distribusi dan persentase pemisahan solute berturut-turut untuk asam sitrat 1,15 dan 74,22% pada perbandingan solven dan diluen 2,5:1; sedang untuk ekstraksi asam oksalat sebesar 3,78 dan 88,31% pada perbandingan solven dan diluen 2:1.