Acidity Content Research Articles

Effect of Hydrothermal Conditions on Isomerization Activity of Pt/SO<sub>4</sub><sup>2-</sup>-ZrO<sub>2</sub>

Pt/SO42--ZrO2 catalysts (PSZ) were prepared by using a series of hydrous zirconia as support synthesized via a hydrothermal method. The catalytic performances of these catalysts were evaluated in the n-hexane isomerization in a fixed bed reactor. The crystalline structure, acidity, reduction properties, textural texture, and sulfur content were characterized by XRD, NH3-TPD, H2-TPR, N2 adsorption and thermal analysis. The experimental results indicated that the hydrothermal ageing of zirconium hydroxide led to great changes in the crystalline structure of hydrous zirconia support, sulfur content, and the acidity of PSZ. The abundant strong acid sites and high sulfur content were essential but insufficient to achieve a PSZ catalyst with high isomerization activity. Too weak or too strong interaction between sulfur species and zirconia in the catalysts was unfavorable to the isomerization reaction. The presence of considerable sulfate species interacting moderately with zirconia was crucial to high isomerization activity.

Impacts of storage conditions on physicochemical characteristics of honey samples from Burkina Faso.

Apiculture is income generating activity that has known a real development in Burkina Faso. The quantity of honey produced was more and more increased. Unfortunately, data on physicochemical characteristics were scare. Honey samples collected from beekeepers since 2001 to 2005 and stored in the laboratory at temperature between 35 to 40°C and at the moisture between 50 to 60%, and some bought in the market in 2007 have been analysed according to the harmonised methods of European Honey Commission. The physicochemical characteristics as moisture, Hydroxymethylfurfural (HMF), acidity, electrical conductivity, pH, diastase, colour and sugars content of the honey samples were significantly different even though storage conditions affect honey physicochemical characteristics and reduced considerably the deadline for consummation to one year in the tropics, but they fulfilled the Codex Alimentarius norms except theGourma (Go) sample, which can be considered as deteriorated honey. Two samples were honeydew honeys. Key words: Burkina Faso, honey, physicochemical analysis, beekeeping.

Gelatinous Marrow Transformation and Hematopoietic Atrophy in a Miniature Horse Stallion

Gelatinous marrow transformation, or serous atrophy of bone marrow fat, has been noted in livestock, laboratory animals, and wildlife in association with an inadequate plane of nutrition, inanition, or intoxication. This is a report of gelatinous marrow transformation and hematopoietic marrow atrophy in a 5-year-old miniature horse stallion. The horse had oral malformations leading to poor food assimilation and emaciation. A bone marrow biopsy obtained to investigate persistent anemia and leukopenia showed hematopoietic atrophy and replacement of fat with a granular extracellular substance, which stained with alcian blue, consistent with acidic mucopolysaccharide content. Surgical correction of the dental abnormalities resulted in improved food assimilation, weight gain, and resolution of cytopenias. In humans, gelatinous bone marrow transformation and hematopoietic atrophy are commonly associated with malnutrition from anorexia nervosa and other causes. The cause of hematopoietic atrophy is unknown but may relate to a nonsupportive marrow microenvironment and inadequate hematopoietic substrate availability. Similar pathogenic mechanisms were suspected in this horse.

GENETIC RESOURCES OF BAEL (AEGLE MARMELOS CORREA) - A POTENTIAL UNDERUTILIZED FRUIT

The collection and evaluation of over 1200 bael (Aegle marmelos Correa) trees in West Bengal was initiated in 1994. Six types have been identified as superior clones and are being conserved at the Faculty of Horticulture Research Station located at 23.5 North latitude and 89 East longitude. Wide variability in yield (20-437 fruits/tree), fruit weight (130-1825 g), fruit shape, rind thickness, pulp colour, number of seeds, total soluble solids (23-42 °Brix), fruit acidity (0.23-0.44%) and ascorbic acid (22-30 mg/100 g) content of fruit were observed among the genotypes. The clones T 1 , T 5 , T 8 , T 10 , T 15 and T 16 were selected for cultivation.

Calidad nutricional de los alimentos ecológicos: una revisión sistemática

Background Despite growing consumer demand for organically produced foods, information based on a systematic review of their nutritional quality is lacking. Objective We sought to quantitatively assess the differences in reported nutrient content between organically and conventionally produced foodstuffs. Design We systematically searched PubMed, Web of Science, and CAB Abstracts for a Period of 50 y from 1 January 1958 to 29 February 2008, contacted subjects experts, and hand-searched bibliographies. We included peer-reviewed articles with English abstracts in the analysis if they reported nutrient content comparisons between organic and conventional foodstuffs. Two reviewers extracted study characteristics, quality, and data. The analysis were restricted to the most commonly reported nutrients. Results From a total of 52471 articles, we identified 162 studies (137 crops and 25 livestock products); 55 were of satisfactory quality. In an analysis that included only satisfactory quality studies, conventionally produced crops had a significantly higher content of nitrogen, and organically produced crops had a significantly higher content of phosphorus and titratable acidity. No evidence of a difference was detected for the remaining 8 of 11 crop nutrient categories analyzed. Analysis of the more limited database on livestock products found no evidence of a difference in nutrient content between organically and conventionally produced livestock products. Conclusions On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods.

EFFECTS OF 1-METHYLCYCLOPROPENE ON INTERNAL BROWNING AND QUALITY IN COLD-STORED LOQUAT FRUIT

Internal browning (IB) and flesh leatheriness (mainly manifested as increased fruit firmness and decreased extractable juice rate) are major problems of loquat (Eriobotrya japonica Lindl.) fruit during cold storage. The effects of a postharvest application of 1-methylcyclopropene (1-MCP) on internal browning and quality in loquat fruit during storage at 5°C were investigated. Freshly harvested loquat fruit were exposed to 50 nl/L 1-MCP for 24 h at 20°C, and then stored for six weeks at 5°C. Changes in internal browning, polyphenol oxidase (PPO) activity, fruit firmness, extractable juice rate, total soluble solids (TSS) and total titratable acidity (TA) contents were monitored. The results showed that fruit internal browning was effectively controlled by 1-MCP for up to five weeks during storage at 5°C. Treatment with I-MCP inhibited PPO activity, which may account for inhibited internal browning. Increase in fruit firmness and decrease in extractable juice rate were significantly inhibited by 1-MCP treatment. Treatment with 1-MCP also arrested the decline in both TSS and TA contents. Thus, a postharvest application of I-MCP effectively reduced internal browning and maintained quality in cold-stored loquat fruit. These results suggest that 1-MCP may of commercial use to control internal browning and flesh leatheriness in loquat fruit during cold storage.

Steeping Preservation of Baby Corn

Baby sweet corn (Zea mays var. rugosa Bonaf.) is used in Asian cuisine and considered a specialty item outside of Asia. Dehusked baby corn, harvested at 2 and 4 days after silk emergence, was preserved in a steeping solution and packed in glass jars. The steeping solution used concentrations of acetic acid from 0.5% to 2.0% and sodium chloride from 2% to 8%. Baby corn ears were either not blanched or blanched for 2, 4, or 8 min. Blanched and unblanched samples were stored at room temperature and under refrigeration. Steeped baby corn was analyzed for total soluble solids (TSS), acidity, salt, texture, color, ash, total solids, sugars, and starch. Baby corn harvested within 2 days of silk emergence was found to be optimum for steeping preservation. Baby corn blanched for 4 min had better color retention and less salt and acid penetration than unblanched corn. The equilibrium concentration, as measured by TSS of the steeping solution, varied between 7.0 and 7.2 ˚Brix. Acetic acid was more effective in controlling microbes than was sodium chloride. The concentrations of TSS, acidity, total solids, salt, and ash content of ears were affected by concentration of acid and salt in the steeping solution. Even though baby corn can be preserved with 2% salt and 1% acid, the color and taste were detrimentally affected. The combination of 6% salt and 0.75% acid was found to be best for steeping preservation of baby corn as indicated by organoleptic factors.

Rapid determination of soluble solids content and acidity of Black currant ( Ribes nigrum L.) juice by mid-infrared spectroscopy performed in series

Black currant juice quality is a prime importance for growers and industrials. Such quality relies on the empirical and destructive measurements of soluble solids content and acidity. These measurements are time consuming and expensive. The serial analysis of the Black currant juice quality could allow the valuation of the product for the producer and saving of time for the manufacturer. Our objective was to develop predictive models of soluble solids content and acidity based on the mid-infrared spectroscopy performed in series. We showed that infrared spectroscopy allowed determining efficiently the quality of Black currant juices and that such technique could be performed in series. Soluble solids content were determined with a R 2-value of 0.97 and an RMSECV of 1.14°Brix for a range of values comprised between 12.9°Brix and 16.42°Brix. Acidity content was determined with a R 2-value of 0.96 and an RMSECV of 2.61 g L −1 in a large range of values comprised between 14.87 g L −1 and 36.27 g L −1. These results allow asserting that the soluble solids content and the acidity of Black currant juice can be accurately determined by infrared spectroscopy. Furthermore, a large number of measures can be performed in series, what opens perspectives for a practical application.

Maturação de uvas Moscato Giallo sob cultivo protegido

O cultivo protegido de videiras é um sistema de cultivo recente, podendo modificar o microclima no entorno da planta e as condições de maturação da uva. Desta forma, este trabalho objetivou avaliar a influência da cobertura plástica sobre a maturação de uvas 'Moscato Giallo'. O experimento foi realizado nos ciclos de 2005/06 e 2006/07, em vinhedo com cobertura plástica impermeável (160 �m), deixando-se cinco fileiras sem cobertura (controle). Foram realizadas coletas semanais de três repetições de 100 bagas de cada área (coberta e controle). Nestas bagas, foram medidos a massa, o diâmetro e a composição do mosto: pH, sólidos solúveis, acidez total, ácidos tartárico e málico. No momento da colheita, também foram caracterizados os mostos das uvas cobertas e descobertas (ºBrix, açúcares redutores, densidade, acidez total, ácidos tartárico e málico, pH e rendimento). A despeito de uma importante interferência no microclima do dossel vegetativo e cachos, a cobertura plástica influencia na maturação das uvas. Em função da diminuição da radiação fotossinteticamente ativa, que retarda o acúmulo de açúcares, as uvas sob cobertura plástica devem ser colhidas posteriormente àquelas do cultivo convencional.

STUDIES ON SURVEY, COLLECTION AND EVALUATION OF WATER CHESTNUT (TRAPA NATANS VAR. BISPINOSA ROXB.) UNDER SATHIAON BLOCK OF AZAMGARH DISTRICT OF UTTAR PRADESH

The investigation entitled “studies on survey, collection and evaluation ofwater chestnut (Trapa natans var. bispinosa Roxb.) under Sathiaon Block of AzamgarhDistrict of Uttar Pradesh” was carried out comprising eight villages viz., PahiGhat, Mafiya, Pichari, Rasulpur, Amilo, Baniyapara, Hafizpur, Ojhauli in theAzamgarh district of U.P. in 2007-08. The Physico-chemical parameters wereobserved in the Laboratory of the Department of Applied Plant Science(Horticulture), Babasaheb Bhimrao Ambedkar University, Lucknow. Fifteencultivars Khas Gulab-1, Chhota Dana, Light green (Safed)-1, Hara-1, Khas Gulab-2, Hardiya-1, Hara-2, Light Green (Safed)-2, Khas Gulab-3, Dambu-1, Hara-3,Bhudiya-1, Hardiya-2, Dambu-2, Khas Gulab-4 were found to grow under thesevillages. It has been observed that maximum length of fruit and cheek diameterwas recorded in cultivar Khas Gulab-1 (4.810 cm and 4.646 cm, respectively).Maximum fruit breadth, weight and breadth of Kernel was recorded in cultivarHara-2 (4.716 cm, 37.796 g. and 3.916 cm, respectively). Maximum peel weight wasrecorded in cultivar Hardiya-1 (23.836 g). Maximum weight, length of kernel andcheek diameter was recorded in cultivar Dambu-1 (14.500 g, 3.838 cm. and 3.863cm, respectively). Maximum T.S.S. content was recorded in cultivar Hardiya-2(10.533 0Brix). Maximum ascorbic acid and acidity content was recorded in cultivarKhas Gulab-2 (9.703mg/100g and 0.0910 %, respectively), while the minimum aciditywas recorded in cultivar Bhundiya-1 (0.0640 %).

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95°C and at 50°C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics.

Effects of post-harvest salicylic acid treatment on fruit quality and anti-oxidant metabolism in pineapple during cold storage

SummaryPineapple (Ananas comosus L. ‘Comte de Paris’) fruit at commercial maturity (180 fruit per treatment, three replicates) were immersed in 0, 1.0, 3.0, or 5.0 mM salicylic acid (SA) for 15 min, then stored at 10ºC and 90% relative humidity (RH) for 20 d. After 20 d in cold storage, they were moved to 20ºC for 2 d to simulate shelf-life. Physiological and biochemical responses were studied. The results showed that the 3.0 or 5.0 mM SA treatments lowered the internal browning (IB) index, while the 5.0 mM SA treatment decreased the soluble solids content (SSC), titratable acidity (TA), and soluble sugar content, but increased ascorbic acid (AsA) levels at the end of shelf-life. Furthermore, during cold storage, all SA treatments significantly decreased the rate of tissue respiration in pineapple fruit. SA at 5.0 mM significantly decreased the activities of peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL), but increased the activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) compared with the non-SA treated (untreated) controls. Overall, these results indicate that post-harvest treatment with 5.0 mM SA delayed the occurrence of IB in pineapple, extended its shelf-life, and maintained fruit quality during cold storage.

EFEITO DE SOLUÇÕES DE ENXÁGUE NA REMOÇÃO DE RESÍDUOS DE MANCOZEB EM TOMATES DE MESA

Fungicides are the pesticides most widely used for tomato cultivation, mainly dithiocarbamates. The objective of this research was to study the efficiency of dithiocarbamate mancozeb removal from table tomatoes, through rinsing processes. Analyses of tomato acidity, brix, water activity, pH, and manganese content were carried out. After rinsing tomatoes with drinking water and solutions of vinegar (made from alcohol), sodium bicarbonate, and dihidrated sodium dichloroisocyanurate, mancozeb levels were assessed in skin and whole fruit, by quantifying the manganese content present in the samples. It was observed that the rinsing processes reduced significantly the amount of residues in the tomatoes. The reduction of mancozeb was higher in the skin, where it can be found in its highest concentration. Treatments using drinking water and sodium bicarbonate solution removed over 61% of the residues present in tomatoes skin. KEY-WORDS: Fungicides; dithiocarbamates; Lycopersicum esculentum Mill.

Antibiotic resistance profiles of soil bacterial communities over a land degradation gradient

This study profiled soils over a land degradation gradient to obtain formulae as integrative measures for describing the gradient as a result of deforestation in Thailand. We applied antibiotic resistance most-probable-number profiling to the soil bacterial communities, and then described the gradient. Soil samples were collected on the gradient represented by dry evergreen forest (the original vegetation), dry deciduous forest (moderately disturbed) and bare ground (the most degraded) in February (dry season), March (shortly after temporal precipitation) and June (rainy season) 2001. In the period of this study, the degradation was consistently shown as soil conditions like sandy texture, high bulk density, lower pH, high exchangeable acidity, poor mineral and organic nutrients and dryness. Soil fertility index and soil evaluation factor, as the integrative measures of the intensity of land degradation, were described by scores on the first or the second principal component derived from the soil bacterial community profiles for each sampling time (R>0.457, p 0.501, p<0.001), suggesting great dry to moist seasonal effects. Further, the changes had significant relationships with gradients of soil moisture content, acidity and/or soil nitrogen content. The data sets on the soil bacterial community profiles had more complicated data structures than the physicochemical data sets, suggesting effects of the physicochemical changes on the soil bacterial community. The differences between the bacterial and the physicochemical aspects suggest that it is advantageous to observe multiple aspects of soil quality when describing a soil-related gradient of interest.

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

Lysozyme and the reduction of metabisulfite addition to red wine were evaluated during a winemaking process and after malolactic fermentation (MLF). Treatment, with lysozyme, of the must from Tempranillo grapes and at the end of alcoholic fermentation (AF) caused the 100% implantation of the inoculated bacterial strain and shortened the duration of MLF by 7 days. At the end of the MLF, wines treated with lysozyme showed lower volatile acidity, color intensity, and biogenic amine content. The differences in color intensity disappeared during wine stabilization. The lysozyme addition after MLF led to lower histamine concentrations in wines. These phenomena occurred irrespective of the lactic acid bacteria (LAB) proliferation control and of the Oenococcus oeni dominant strain identified at this period. The results of this study show the significance of preventive use of lysozyme in vinification of red wine to maintain low histamine levels and ensure a successful implantation of inoculated Oenococcus oeni starters.

Determination of Performance of the Soybean Oil in Farm Tractors as Hydraulic Fluid

Vegetable oils include an environmentally compatible lubricant and alternative fuels. To base such a lubricant and hydraulic fluids on a vegetable oil creates a product environmentally friendly and nontoxic. They have a high viscosity index and flammable point. This study describes vegetable oil-based use possibilities as hydraulic fluids on farm tractors. Mineral and soybean oils were tested as hydraulic fluid as per OECD Standard Code II (for the Official Testing of Agricultural and Forestry Tractor Performance) or OECD-II tests standards in New Holland brand tractors, which are manufactured locally in Turkey considering the environmental concerns. Density, viscosity, acidity, iodine number, saponification, unsaponification matter, cold test, flash point, melting point, pour point, and water content of the soybean oil were determined before and after the testing according to the standards. Both types of oil produced similar performances indicating that soybean oil can substitute mineral oil in hydraulic systems of farm tractors. Soybean oil as used in hydraulic fluids was determinate between mineral oil and soybean oil. Standard deviation was 1.57 and correlation was 0.76. Maximum lift power was 14.25 Nm at 685 mm lifting height in soybean oil, whereas 14.49 Nm value was obtained by mineral oil in the same height. According to the results, soybean oil can be used as an alternative hydraulic fluid.

Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures

The physical-chemical quality changes in mangaba fruit were studied. The fruit which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1ºC for four days. After this period, the fruit were transferred to an acclimatized room (24±2ºC) and maintained for five days. For control purposes, recently harvested fruit were stored directly in an acclimatized room (24±2ºC) for six days. After the transfer and storage at 24ºC, fruit were analyzed daily for their vitamin-C, soluble solids (ºBrix), titratable acidity, pH and firmness contents. In fruit directly stored at 24ºC, there was a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and they turned totally ripe. The fruit which were initially maintained at 6 or 8ºC did not show any significative difference in physical-chemical quality during the storage.

Force application and decay characteristics of untreated and treated polyurethane elastomeric chains.

In this study the effects of prestressing, environmental acidity, oxygen content, and temperature on mechanical properties were measured for three polyurethane-based orthodontic elastomeric chains. Specimens of each chain were treated for 10 and 100 days, and their mechanical properties were compared with those of the untreated specimens via stress-relaxation tests. Conditioning treatments were determined to affect the magnitude of residual load after relaxation, with the largest effect due to prestressing. Among the other variables studied, an increase in temperature of the environment appeared to significantly influence the degradation mechanism responsible for the deterioration of the mechanical properties of polyurethane elastomers (p < 0.001); acidity and oxygen content had no significant effects. Force decay profiles from the specimens were derived using a Maxwell-Weichert model consisting of springs and dashpots. This model allows the orthodontist to predict load magnitude supplied by the chain at activation and at any time during treatment.

EFFECT OF EXOGENOUS ANTIOXIDANTS ON SHELF LIFE OF WASHINGTON NAVEL ORANGE FEUITS (Citrus sinensis L. OSBECK) SRORED UNDER AMBIENT CONDITIONS.

Postharvest saoking treatments in 2, 4 and 6 mmol L-1 acetyl salicylic acid and 1, 2 and 3 mmol L-1 tannic acid were investigated on Washington navel orange fruits storedunder ambient conditions (25-27 o C+75-80% RH). Postharvest treatments of Washington navel orange fruits with tannic acid at 2 mmol L-1 and acetyl salicylic acid at 6 and 4 mmol L-1 gave significant decrease in loss weight %, decay % and total loss weight at the end of storage period as compared with control. Tannic acid at 2 mmol L-1 gave significant increase in SSC % in fruit juice, while acetyl salicylic acid at 2 and 4 mmol L-1 gave significant decrease in acidity content % of fruit juice at the end of storage period by comparison with control. Tannic acid at 2 and 1 as well as acetyl salicylic acid at 6 and 4 mmol L-1 gave the lowest decrement in the Vitamin C content % in juice during the two seasons 2008 and 2009 comparing with control.

M1859 Incidence of GERD Symptoms Among Patients Under Acute NSAIDs Treatment: Genius Study Preliminary Results

not responding (<50% improvement) to full dose PPI, pH-impedance ambulatory monitoring was performed on two occasions, off and on therapy, randomly, following stationarymanometry. Data obtained in 15 patients (F 11, mean age 47), showing a positive symptom-reflux association (SI and/or SAP), were compared to those of 27 NERD patients PPI-responders, with a positive SI and/or SAP (F 16, mean age 51). Reflux episodes were classified according to standardized protocols. Results: AET was pathological in 12/15 patients off PPI and in 1/15 patients on PPI. Overall, 2639 refluxes were analyzed; off therapy, non-responder patients, compared to responders, showed more frequent reflux episodes (mean 55±30 vs 37±16/24h), higher proportion of acidic (83±15 vs 68±12%) and of proximal refluxes (59±14 vs 34±9%), lower proportion of mixed (42±12 vs 55±14%) refluxes. During PPI therapy, in the non-responder patients, frequency of reflux episodes did not change, proportions of acidic decreased to 21%, weakly acidic refluxes increased to 79%; proportions of mixed (36±10%) and proximal refluxes (60±18%) remained unchanged. Analysis of gastric pH confirmed compliance and effectiveness of therapy in all patients. On therapy, in nonresponder patients, acidic, compared to weakly acidic reflux, was significantly associated with liquid-gas composition (OR 1.6 [1.13-2.26]) and with proximal extent (OR 1.6 [0.73.8]). No interaction between acidity, proximal extent and physical properties was observed in non-responder patients off PPI (OR 0.9 [0.6-1.4] and 1 [0.8-1.4]) and in PPI-responder patients (OR 1.2 [0.7-2.2] and 1 [0.7-1.6]). Conclusions: in PPI-resistant patients, during therapy, acidic content is associated with presence of gas and proximal spread of refluxate. It could be hypothesized that the interaction between chemical and physical properties are involved in the persistence of symptoms despite acid suppression in this subgroup of NERD patients.