Sustained release of the candidate antiretroviral peptides T-1249 and JNJ54310516-AFP from a rod insert vaginal ring.

Effect of Various Salts on the Coagulation of Casein

The effect of addition of sodium and potassium chloride to the reciprocal system: KH 2PO 4-Na 2HPO 4-H 2O on pH and composition during freezing

Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions

Glass ampoule breakage during the freeze-drying process was prevented by the addition of sodium chloride to the formulation of lyophilization products of sodium thiopental. In order to clarify the ampoule breakage prevention mechanism, the physicochemical behavior of the freeze-drying process was monitored by simultaneous XRD-DSC measurements and thermal mechanical analysis (TMA). During the freezing process of formulated solution, the smaller heat of fusion of crystallized ice with the addition of sodium chloride was observed in comparison to that without sodium chloride. Although a greater amorphous portion remained, a higher crystal habit of hexagonal ice was reproducibly observed in the XRD patterns with the addition of sodium chloride during the freezing process. In the measurement of TMA, the scattering of the thermal expansion rate of formulated solution was significantly reduced by the addition of sodium chloride. These observations indicated that the addition of sodium chloride minimized the scattering of the thermal expansion rate and might be a cause for the inhibition of glass ampoule breakage during the freeze-drying process.

Thrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (r) and clot forming (K20) times were evaluated. The fat content had little effect on r or K20 compared to pH. Increasing temperature from 30 to 40 °C or the protein content of UF milk retentate from 3 to 12% decreased K20 and K20 of buffalo milk. The K20 was greatly affected by the replacement of casein with 10, 20, 30 and 40% WPC while r was less affected. Addition of sodium chloride (2–10%) increased and K20 and the effect was more pronounced at low pH. The relations between the studied factors and r and K20 of buffalo milk were calculated and discussed.

Simultaneous preconcentration of a wide variety of organic pollutants in water samples: Comparison of stir bar sorptive extraction and membrane-assisted solvent extraction

Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chloride

Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order of bactericidal activities was NIHAIZU (3.5% NaCl was added) > SANBA-IZU (3.5% NaCl and 10% sucrose were added) > plain vinegar (spirit vinegar) > AMAZU (10% sucrose was added). This indicates that their activities were enhanced by the addition of sodium chloride and suppressed by the addition of sugar. On the other hand, when soy sauce was used instead of sodium chloride, the order of bactericidal activities was plain vinegar > AMAZU > NIHAIZU > SANBAIZU. This is mainly because their activities were suppressed by the increase in the pH value. The effect of sodium chloride (0.01-15%) and temperature (10-50 degrees C) on bactericidal activities against E. coli O157:H7 in spirit vinegar (0.5-2.5% acidity) was further examined. When vinegar was used in combination with sodium chloride, predominant synergism on the bactericidal activity was observed. Their activities were markedly enhanced by the addition of sodium chloride in proportion to the concentration. In addition to this, at higher temperatures spirit vinegar killed bacteria much more rapidly. It should be noted that the bactericidal activity of spirit vinegar was extremely enhanced by the combined use of the addition of sodium chloride and the rise of temperature. For example, in 2.5% acidity vinegar, the time required for 3 log decrease in viable cell numbers at 20 degrees C was shortened to 1/140-fold by the addition of 5% sodium chloride, shortened to 1/51-fold by the rise of the reaction temperature at 40 degrees C, and shortened to 1/830-fold; 0.89 minutes by both the addition of 5% sodium chloride and the rise of temperature at 40 degrees C. In order to propose the methods to prevent food poisoning by bacterial infection, bactericidal activities of vinegar solution containing sodium chloride on cooking tools and raw vegetables were examined. Vinegar solution (1-2% acidity, 3-7% NaCl) produced more than 3 log decrease in viable cell numbers of E. coli O157:H7 on the surface of cutting board, and cabbage and cucumber at 20-50 degrees C. These results suggested that the treatment with vinegar solution containing sodium chloride may be one of the useful methods to prevent food poisoning.

Effects of sodium chloride on the mechanical strength of alkali activated volcanic ash and slag pastes under room and elevated temperatures

수세 횟수와 소금 첨가에 따른 닭가슴살 수리미의 품질 특성을 측정하기 위해 C(명태수리미, 수세 2회, 소금 무첨가), 나머지 처리구들은 닭가슴살을 활용하여 T1(수세 2회, 소금 무첨가), T2(수세 2회,소금 첨가), T3(수세 4회, 소금 무첨가), T4(수세 4회,소금 첨가), T5(수세 6회, 소감 무첨가) 및 T6(수세 6회,소금 첨가) 처리구로 하여 시험한 결과를 하면 다음과 같다. 원료육 간에는 대조구에 비해 T1구가 명도, 적색도, 백색도, 전단가 및 다즙성은 높게 나타났으나, 경도, 응집성, 검성, 씹힘성, 관능평가의 향, 풍미 및 전체적 기호도는 낮게 나타났다(p<0.05). 수세 횟수 증가로 명도는 낮아졌으며, 2회 수세한 구들이 4회 및 6회 수세한 구들에 비해 적색도와 백색도는 높았으나 경도, 파괴강도, 젤강도, 전단가 및 모든 관능평가 항목들은 낮게 나타났다(p<0.05). 소금을 첨가하지 않은 구들에 비해 첨가한 구들이 명도, 황색도, 전단가는 낮게 나타났으나 적색도, 백색도, 경도, 응집성, 검성, 씹힘성, 접기시험 결과 및 모든 관능평가 항목들은 높게 나타났다(p<0.05). 관능평가의 전체적 기호도는 접기시험 결과, 응집성, 검성, 씹힘성 및 관능평가의 풍미 간에는 정의 상관관계를 나타낸 반면 전단가와는 0.6 이상의 부의 상관관계를 나타내었다. 종합적으로 볼 때 닭가슴살 수리미는 명태수리미에 비해 품질이 떨어져 대체 가능 수준에 관한 추가 연구가 필요하며, 수세 닭가슴살 수리미는 경제성과 품질을 고려할 때 4회 수세하여 소금을 첨가한 T4가 가장 좋았다. This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The <TEX>$L^*,\;a^*$</TEX>, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The <TEX>$L^*$</TEX> value decreased as the washing time increased, and the <TEX>$a^*$</TEX> and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The <TEX>$L^*,\;b^*$</TEX>, and shear force values were significantly lower but the <TEX>$a^*$</TEX>, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.

Aim: Staphylococcus aureus is the most clinically important bacterium among Staphylococci, colonizing 15-36% of the entire population. Biofilm formation is an important virulence factor of S. aureus. Treatment of biofilm-associated S. aureus infections is difficult. This study aimed to investigate the effects of glucose, sucrose, and sodium chloride (NaCl) addition to seven different media on biofilm formation capacity of methicillin resistant S. aureus (MRSA) strains. Material and Method: Biochemical and molecular methods (spa, nuc, coa, and mecA PCR) were used to identify S. aureus strains. Cefoxitin resistance was determined by the agar disc diffusion method. Biofilm formation of the strains was investigated in 7 different media (Tryptone soya broth (TSB), TSB+1% sucrose, TSB+1% glucose, TSB+4% NaCl, Brain Heart Infusion broth (BHI), BHI+1% glucose, and BHI+4% NaCl) using the microplate test. The growth of strains in 7 different media was determined at 600 nm, and then 96-well microplates were stained with crystal violet and their biofilm formation abilities were determined by measuring absorbance values ​​at 590 nm. Results: In this study, 53 strains containing spa, nuc, coa, and mecA genes were identified as MRSA with resistance to cefoxitin. When biofilm formation was examined in seven different media using the microplate test, the biofilm formation ability of MRSA strains increased significantly with glucose and sucrose addition to TSB and BHI (P

Steam distillation of phenolic compounds in the presence of a large amount of sodium chloride

Five concentrations of sodium chloride or monosodium glutamate were added to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Suprathreshold sodium chloride or monosodium glutamate additions generally suppressed pure tastes and flavors. The extent of suppression depended upon the pure taste or flavor present. This differential sup pression may result in apparent potentiation in more complex mixtures (e.g., three or more components) due to an apparent (relative) increase in intensity of less‐suppressed flavor components. Apparent potentiation may also be due to addition of flavor components of sodium chloride and monosodium glutamate.

The enhancing effect of sodium chloride addition on the adsorption of paraquat onto activated carbon was discussed from the standpoints of equilibrium amount adsorbed and adsorption rate in vitro. The amount of paraquat adsorbed was increased by the addition of sodium chloride. The amount adsorbed with 0.1% addition was about five times greater than that in sodium chloride-free solution at an equilibrium concentration of 1 mg/L. The adsorption rate of paraquat onto activated carbon was also accelerated by sodium chloride addition. Kinetic constants in 0.1% and 0.9% sodium chloride solution were about 1.4 and 2.0 times greater, respectively, than that in sodium chloride-free solution. It was confirmed that paraquat removal by activated carbon was enhanced by sodium chloride addition. The reason was assumed to be the interrupted dissociation of paraquat in solution caused by sodium chloride addition.

The present investigation was undertaken to examine the effects of added sodium chloride on solubilized systems of sodium lauryl sulfate (SLS) micellar solutions solubilizing alkylparabens by gel filtration. The results showed that the addition of sodium chloride decreased the distribution coefficients of alkylparabens between the SLS micellar and aqueous phases. The factors causing the decrease of distribution coefficients were investigated. Activity coefficients of SLS and alkylparabens in mixed micelles were estimated on the basis of ideal solution theory. The activity coefficients suggested that the addition of sodium chloride hardly changed the SLS-alkylparaben interaction in the mixed micelles. The decrease in the surface area per SLS molecule in the micelles on addition of sodium chloride seems to be an important factor.