Dilute Sugar Solutions Research Articles

Isopropanol-butanol-ethanol production by cell-immobilized vacuum fermentation

The Isopropanol-Butanol-Ethanol productivity by solventogenic clostridia can increase when cells are immobilized on low-cost, renewable fibrous materials; however, butanol inhibition imposes the need for dilute sugar solutions (less than40 g/L). To alleviate this problem, the in-situ vacuum product recovery technique was applied to recover IBE in repeated-batch cultivation of Clostridium beijerinckii DSM 6423 immobilized on sugarcane bagasse. Five repeated batch cycles were conducted in a 7-L bioreactor containing P2 medium (∼60 g/L glucose) and bagasse packed in 3D-printed concentric annular baskets. In three cycles, glucose was consumed by 86% on average, the IBE productivity was 0.35 g/L∙h or 30% and 17% higher relative to free- and immobilized (without vacuum)-cell cultures. Notably, the product stream contained 45 g/L IBE. However, the fermentation was unsatisfactory in two cycles. Finally, by inserting a fibrous bed with hollow annuli in a vacuum fermentation, this work introduces the concept of an internal-loop boiling-driven fibrous-bed bioreactor.

Salt has contrasting effects on the digestive processing of dilute nectar by two Neotropical nectarivorous bats

Nectarivorous vertebrates might include sugar-dilute nectar in their diet and they are expected to undergo compensatory feeding. However, physiological constraints might limit the intake of sugar-dilute nectar, affecting energy budgets. Among other physiological processes, the limiting role of osmoregulation is supported by enhanced intake rate of dilute sugar solutions by avian nectarivores when salt is added. We tested if the Greater Antillean Long-tongued bat (Monophyllus redmani) and the Brown flower bat (Erophylla sezekorni) compensated energy intake when fed dilute-sugar solutions (2.5 and 5% sucrose), and if salt content (11, 20 and 40 mM NaCl l−1) modulated the intake rate of these solutions. Both species were unable to compensate intake of solutions with varying sugar densities, and energy intake on the 2.5 and 5% diets was lower than on the most concentrated diets (10, 20 and 30% sucrose). Both species responded differently to the addition of salt. Salt addition did not affect the intake of 2.5% sugar solutions by the Greater Antillean Long-tongued bat, and it decreased the intake of 5% sugar solutions. In contrast, the Brown flower bat increased the intake of 2.5 and 5% sugar solutions when salt was added. Intake responses to varying sugar densities of our two focal species and that of other bat species previously studied indicate that they are not uniform and that they might be modulated by digestive and osmoregulatory physiological traits.

The relationships between food and energy intakes, salt content and sugar types in Egyptian fruit bats

Frugivorous animals may face an osmoregulatory challenge due to the watery nature of their food and low concentration of electrolytes therein. We examined the effects of salt content (NaCl) and sugar type (sucrose vs. glucose) on the intake rate of dilute sugar solutions by the Egyptian fruit bat (Rousettus aegyptiacus). Increased salt content did not bring about an increase in energy intake by bats fed dilute sucrose diets and the bats did not compensate by hyperphagia to achieve the energy intake of bats fed concentrated sucrose solution without salt. Moreover, increasing salt content had a negative effect on the total energy intake of Egyptian fruit bats fed equicaloric sucrose solutions. There were no differences in hematocrit in bats fed the diets of different sucrose concentration, but plasma osmolality was higher in those bats fed more concentrated sugar solutions, and urine osmolality was higher in those fed on high-salt diets. Food and energy intake did not differ between bats that were fed dilute glucose and sucrose solutions. Our findings indicate that Egyptian fruit bats do not modulate food intake when salt content of dilute sugar solutions is increased, and that increasing salt content might constrain their food intake rate. Sugar type did not affect food intake by Egyptian fruit bats, indicating that sucrose hydrolysis alone does not limit the intake of dilute sugar nectar.

Taste does not determine daily intake of dilute sugar solutions in mice

When a rodent licks a sweet-tasting solution, taste circuits in the central nervous system that facilitate stimulus identification, motivate intake, and prepare the body for digestion are activated. Here, we asked whether taste also determines daily intake of sugar solutions in C57BL/6 mice. We tested several dilute concentrations of glucose (167, 250, and 333 mM) and fructose (167, 250, and 333 mM). In addition, we tested saccharin (38 mM), alone and in binary mixture with each of the sugar concentrations, to manipulate sweet taste intensity while holding caloric value constant. In experiment 1, we measured taste responsiveness to the sweetener solutions in two ways: chorda tympani nerve responses and short-term lick tests. For both measures, the mice exhibited the following relative magnitude of responsiveness: binary mixtures > saccharin > individual sugars. In experiment 2, we asked whether the taste measures reliably predicted daily intake of the sweetener solutions. No such relationship was observed. The glucose solutions elicited weak taste responses but high daily intakes, whereas the fructose solutions elicited weak taste responses and low daily intakes. On the other hand, the saccharin + glucose solutions elicited strong taste responses and high daily intakes, while the saccharin + fructose solutions elicited strong taste responses but low daily intakes. Overall, we found that 1) daily intake of the sweetener solutions varied independently of the magnitude of the taste responses and 2) the solutions containing glucose stimulated substantially higher daily intakes than did the solutions containing isomolar concentrations of fructose. Given prior work demonstrating greater postoral stimulation of feeding by glucose than fructose, we propose that the magnitude of postoral nutritive stimulation plays a more important role than does taste in determining daily intake of dilute sugar solutions.

Role of Olfaction in the Conditioned Sucrose Preference of Sweet-Ageusic T1R3 Knockout Mice

Prior work has shown that sweet taste-deficient T1R3 knockout (KO) mice developed significant sucrose preferences when given long-term sugar versus water tests. The current study investigated the role of olfaction in this experience-conditioned sucrose preference. T1R3 KO and C57BL/6 wild-type (WT) mice were given 24-h sugar versus water tests with ascending concentrations of sucrose (0.5-32%), after which the mice received olfactory bulbectomy (OBx) or sham surgery. When retested with sucrose, the Sham-KO mice preferred all sugar solutions to water, although their intake and preference were less than those of the Sham-WT mice. The OBx-KO mice, in contrast, showed no or weak preferences for dilute sucrose solutions (0.5-8%) although they strongly preferred concentrated sugar solutions (16-32%). OBx-WT mice displayed only a partial reduction in their sucrose preference. Although the OBx mice of both genotypes underconsumed dilute sucrose solutions relative to Sham mice, they overconsumed concentrated sucrose. These results indicate that olfaction plays a critical role in the conditioned preference of T1R3 KO mice for dilute sugar solutions. Further, the fact that OBx-KO mice preferred concentrated sucrose solutions in the absence of normal sweet taste and olfactory sensations underscores the potency of postoral nutritive signals in promoting ingestion.

Priming Soilless Growing Medium with Disaccharides Stimulated Microbial Biofilm Formation, and Increased Particle Aggregation and Moisture Retention during Muskmelon Transplant Production

Priming commercial growing media and soils with dilute sugar solutions was investigated as a means of stimulating beneficial microflora to improve transplant productivity. Muskmelon (Cucumis melo) seedlings were grown in soilless growing medium primed with equal volumes of 50 mm sucrose or trehalose. After priming, the time when 50% of plants showed wilting symptoms was delayed 45 hours and the mean time that seedling xylem tension reached –1.0 MPa was delayed 70 hours compared with watered controls. Sucrose or trehalose priming improved water retention in the presence and absence of plants grown in sphagnum-based medium after an incubation period of ≈24 h, but no improvement occurred when autoclaved medium or acid-washed sand were primed. Light micrographs of primed medium revealed positive staining of opaque material between organic-matter particles with alcian blue, a polysaccharide-specific stain. Sixteen bacterial colonies were cultured in liquid medium from leachate of positive-stained, primed, growing-medium samples and identified via 16S rRNA gene sequencing. Identified colonies were Curtobacterium pussillum, Paenibacillus lautus, Brevundimonas, and 13 Bacillus spp., including well-characterized biofilm producers. Increased soil-moisture retention was the result of a complex, glucose-based, hydrophilic, polysaccharide polymer of bacterial origin that was produced in liquid culture from extracts of primed medium.

Carbohydrate regulation in relation to colony growth in ants

Ants and all social insects are faced with a nutritional challenge: the food entering the colony is brought by only a small number of its workers but is shared among all members of the colony. In this study, we investigated how ants maintain carbohydrates supply at both a collective and an individual level in response to changes in the concentration of available sucrose solution, colony demography and larval growth. We manipulated the concentration of sugar solutions available to ant colonies (dilute, medium and concentrated solutions) over extended periods and measured the capacity of colonies to maintain sugar supply through compensatory feeding. First, we demonstrated that ants regulated carbohydrate intake at a collective and individual level. Initially, ants consumed most and recruited fastest in response to more concentrated than to dilute sugar solutions, but over time this pattern reversed, such that the number of ants that fed and the volume ingested by each ant was a negative function of sugar concentration in the diet. Second, we found that ants became better at regulating their carbohydrate intake with the production of larvae in the nest. When the number of larvae was experimentally doubled, the ants regulated their consumption of carbohydrates more accurately than when the number of adult workers was doubled, suggesting that larvae play an important role in providing nutritional feedback to workers. Finally, we showed that ants defended a carbohydrate ;intake target' by allowing them to select among sugar solutions of different concentration.

Water management in nectar-feeding birds

nectarivory is widespread in birds, but best known in three unrelated families on different continents: the American hummingbirds, Australasian honeyeaters, and the sunbirds of Africa and Asia. Bird pollinators require substantial nectar rewards and their flowers produce copious nectar, which is,

Sucrose motivation in sweet “sensitive” (C57BL/6J) and “subsensitive” (129P3/J) mice measured by progressive ratio licking

As compared to C57BL/6J mice, 129P3/J mice show weaker preferences for and lower intakes of dilute sugar solutions. These differences have been attributed to genetic differences in their sweet taste receptor. The two mouse strains do not differ, however, in their intake of concentrated sugar solutions. The postoral satiating effect of concentrated sugar solutions may mask strain differences in the avidity for these solutions. This hypothesis was investigated using fixed ratio (FR, low demand) and progressive ratio (PR, high demand) operant licking tests (22 h/day) to measure sugar appetite. In Experiment 1, sucrose-experienced 129 mice licked less than did B6 mice for 4% but not for 16% sucrose in free access bottle tests and FR operant tests. Yet, in PR tests the 129 mice licked as much for 4% sucrose and more for 16% sucrose than did B6 mice. In Experiment 2, sucrose-naive 129 mice licked less than did B6 mice in FR and PR tests with 0.4% saccharin but the strains did not differ in PR licking in their first test with 16% sucrose. After they were given unconstrained bottle access to 16% sucrose for 3 days, the 129 mice now licked more than B6 mice in a second sucrose PR test. Thus, despite having a less sensitive sweet taste receptor, 129 mice are as much or more motivated to obtain sucrose than are B6 mice and appear to be more influenced by prior experience with sugar. This suggests that the strains differ in their central reward processing of sweet taste.

Nectar as food for birds: the physiological consequences of drinking dilute sugar solutions

Nectarivory has evolved many times in birds: although best known in hummingbirds, sunbirds and honeyeaters, it also occurs on an opportunistic basis in a varied assortment of birds. We present a phylogenetic analysis of the distribution of nectarivory in birds. Specialised avian nectarivores are generally small, with an energetic lifestyle and high metabolic rates. Their high degree of dependence on nectar as a food source has led to convergence in morphological, physiological and behavioural adaptations. We examine the constituents of nectar which are most important to bird consumers, and how the birds deal with them in terms of physiology and behaviour. There are still unanswered questions: for example, the dichotomy between sucrose-rich nectars in hummingbird-pollinated plants and predominantly hexose-rich nectars in sunbird-pollinated plants appears to have little to do with bird physiologies and may rather reflect patterns of nectar secretion.

Modulation of ingested water absorption by Palestine sunbirds: evidence for adaptive regulation.

Nectarivorous birds feed on dilute sugar solutions containing trace amounts of amino acids and electrolytes. To meet their high mass-specific energy demands they must often deal with exceptionally high proportionate water fluxes. Despite nectar intake rates that may reach more than five times body mass per day, hummingbirds appear to absorb all ingested water. Here, we report the results of experiments designed to examine the relationship between nectar intake and water turnover in nectar-feeding Palestine sunbirds (Nectarinia osea). Like hummingbirds, sunbirds ingested large amounts of water. At the lowest sucrose concentration (292 mmol l(-1)), food intake rates reached 2.2 times body mass. Fractional and total water turnover increased linearly with water ingestion, but the fraction of ingested water absorbed by sunbirds decreased from 100% to 36% with increasing water intake rate. Palestine sunbirds may therefore avoid absorbing, and thus having to eliminate, up to 64% of their ingested water load when feeding on dilute nectars. To our knowledge, this is the first documentation of regulation of water flux across the gastrointestinal tract to the body. Our data suggest that sunbirds regulate transepithelial water flux independently of sugar absorption. These intriguing results open the door to many questions about how water transport is regulated in the vertebrate gastrointestinal tract. We suggest that intestinal water and body water form two separate but interacting pools in nectar-feeding birds. Convergence in diet has led to the evolution of many similar traits in hummingbirds and sunbirds. The physiological traits of these two groups that allow the processing of a water and sugar diet, however, may be very different.

Intake Responses in Nectar Feeding Birds: Digestive and Metabolic Causes, Osmoregulatory Consequences, and Coevolutionary Effects

Nectar-feeding vertebrates respond to variation in nectar sugar content by modulating volumetric intake. In some nectar feeding animals, the intake response to sugar concentration can be accurately predicted from simple mathematical models that rely on knowledge of gut morphology, in vitro rates of sugar digestion, and daily energy expenditures. Because most of the floral nectars consumed by vertebrates are dilute, these animals ingest large amounts of water while feeding. The water turnover rates of hummingbirds feeding on dilute nectar are more similar to those of amphibious and aquatic organisms than to those of terrestrial vertebrates. Dilute nectars can pose osmoregulatory challenges for nectarivores. Nectarivorous birds exhibit renal traits that are well suited to dispose of large water loads and that appear inadequate to produce concentrated urine. Nectar-feeding birds prefer concentrated over dilute sugar solutions. However, the concentration difference that they can discriminate is smaller at low than at high concentration. We hypothesize that this pattern is a consequence of the functional form of intake responses that often results in decelerating sugar intakes with increasing sugar concentration. The diminishing returns in floral attractivity that may result from increased nectar concentration may be one of the reasons why the nectars of hummingbird pollinated flowers are dilute in spite of the preference of birds for higher concentrations. The intake responses of nectar-feeding birds capture the integration of a behavioral response with the physiological processes that shape it. Because the behavior of nectar-feeding birds can have consequences for the plants that they visit, the intake response may also have coevolutionary effects.

Effects of glucose and fructose solutions on food intake and gastric emptying in nonobese women.

The differential effects of fructose and glucose on food intake were studied by giving two concentrations (1 and 10%) of glucose and fructose solutions (500 ml) to one group of women 30 min, and to another 135 min, before a meal of macaroni and beef. The 1% solutions of each sugar were sweetened to match 10% fructose by selective additions of aspartame. Gastric emptying of the 10% solutions and water was measured for 90 min. Under the 30-min delay, subjects ate a mean of 75.8 g more (P < 0.05) after the 1% solutions than after water, and 52.2 g (P > 0.05) less after the 10% solutions than after water, but there were no differences in intake between types of sugar under either delay nor between concentrations at the 135-min delay. However, 10% fructose and 1% glucose sweetened to match it reduced intake significantly compared with water. Glucose (10%) emptied significantly slower (t1/2 = 93.61 min) than water (t1/2 = 29.77 min), while fructose (10%) was intermediate (t1/2 = 65.45 min). Therefore, gastric emptying differences did not account for these results. We conclude that sweetener-enhanced dilute sugar solutions may increase subsequent intake at 30 min, but dilute glucose solutions may have potential for substantial energy savings if consumed 135 min before a meal.

Economic evaluation of preconcentration in production of ethanol from dilute sugar solutions

The economic feasibility of preconcentrating dilute sugar solutions prior to fermentation is investigated. Two methods, evaporation and reverse osmosis, are compared. A computer program to determine the optimal preconcentration conditions for glucose solutions of 1.5-16 wt% has been developed. It was used to compute the fractional cost for labor and maintenance, preconcentration, fermentation, and distillation. Preconcentration with evaporation resulted in a higher total cost, compared with no preconcentration, for all cases studied, although a six-effect unit was used. Reverse osmosis was found to be economically feasible for preconcentration to about 5-10 wt % depending on the concentration of the feed.

GENERAL PRINCIPLES

Journal of Texture StudiesVolume 15, Issue 2 p. 180-193 GENERAL PRINCIPLES First published: June 1984 https://doi.org/10.1111/j.1745-4603.1984.tb00379.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Use of the Bird-Leider Equation In Food Rheology. Ann M. Dickie and Jozef L. Kokini The Effect of Heat and Shear on the Viscoelastic Properties of Soy Flour Dough. D. G. Baird. Quantifying Reactions Influencing Quality of Foods: Texture, Flavor and Appearance. D. B. Lund. Volumetric Interpretation of Viscosity for Concentrated and Dilute Sugar Solutions. T. Soesanto and M. C. Williams. Rheology in Food Processing. C. Tiu, P. H. T. Uhlherr and A. L. Halmos. Rheological Studies of Specific Cation Forms of Kappa Carrageenan Gels. Morris, V: J. and Chilvers, G. R. Consistency of Fats: A Review. J. M. deMan. Rheology of Foams and Highly Concentrated Emulsions. I. Elastic Properties and Yield Stress of a Cylindrical Model System. H. M. Princen. Effect of Sulphydryl and Disulphide Compounds on the Formation and Quality of Thermal Aggregates of Soya Bean 11s Globulin. Tatsunori Yamagishi, Fumio Yamauchi and Kazuo Shibasaki. Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. 111. Protein and Lipid Binding During Dough Mixing. S. S. Chen and V. E Rasper. Quantifying Reactions Influencing Quality of Foods: Texture, Flavor and Appearance. Daryl B. Lund. Application of the Theory of Gelation to Enzymatic Clotting Process of Casein Micelle Solution. Masayuki Tokita. Kunio Hikichi, Ryoya Niki. and Shunrokuro Arima. OBJECTIVE MEASUREMENTS Texture Measurements of Layer Cake By Different Evaluation Methods. X. Vovan, E Castaigne, M. Jobin and A. Boudreau. SUBJECTIVE MEASUREMENT Texture Analysis of Fish Fillets and Minced Fish by Both Sensory and Instrumental Methods. A. J. Borderias, M. Lamua and M. Tejada. An Investigation into Consumer Preferences for Nine Fresh White Fish Species and the Sensory Attributes Which Determine Acceptability. Morag Hamilton and R. Bennett. Sensory Intensity Versus Hedonic Functions: Classical Psychophysical Approaches. Howard R. Moskowitz. Sensory Optimization and Ways of Finding Optimal Combination. H. R. Moskowitz. RELATIONSHIP TO STRUCTURE Some Effects of Lipids on the Structure of Foods. K. Larsson. Effect of High Hydrostatic Pressure on Meat Microstructure. E. A. Elgasim and W H. Kennick. Instrumental and Sensory Analysis of the Action of Catheptic Enzymes on Flaked and Formed Beef. s. H. Cohen, R. A. Segars, A. Cardello, J. Smith and F M. Robbins. Food Microstructure: An Integrative Approach. E. A. Davis and J. Gordon. Correlation of Microscopic Structure of Corn Starch Granules with Rheological Properties of Cooked Pastes. D. D. Christianson, E L. Baker, A. R. Loffredo, and E. B. Bagley. FACTORS AFFECTING TEXTURE. Potential for Utilizing 11s Soy Globular Protein to Study Texture Formation. D. P. Bresnahan, J. C. Wolf and D. R. Thompson. Effects of Heat Treatment and K-Carrageenan Addition on Protein Solubility and Viscosity of Milk Proteini Peanut Flour Blends in an Ionic Environment Simulating Cow's Milk. Ronald H. Schmidt. Spun Protein Fibres: Effect of Composition of the Spinning Dope on Texture. M. Boulet, X. Vovan, 0. Diep and E Castaigne. Cation Effects on the Viscosity of Gum Ghatti. Martin Jefferies, Edward Y. Konadu and Geoffrey Pass. Evaluation of Texture and Water Holding Capacity in Cooked Minced Fish. Jorge Fuentes Zapata and James Franke Price. Composition and Properties of Bean Curd Made From Ontario Soybeans. B. S. Kame1 and J. M. de Man. Texture-Structure Relationships In Textured Soy Protein. V. Influence of pH and Protein Acylation on Extrusion Texturization. R. W Simonsky and J. W. Stanley. Firming Apricot Halves With Calcium Salts. M. Souty, L. Brevils and E Andre. Aspects of Meat Emulsion Technology. J. F. Girard and R. Dauzd. Volume15, Issue2June 1984Pages 180-193 RelatedInformation

Volumetric interpretation of viscosity for concentrated and dilute sugar solutions

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTVolumetric interpretation of viscosity for concentrated and dilute sugar solutionsTonny Soesanto and Michael C. WilliamsCite this: J. Phys. Chem. 1981, 85, 22, 3338–3341Publication Date (Print):October 1, 1981Publication History Published online1 May 2002Published inissue 1 October 1981https://doi.org/10.1021/j150622a026RIGHTS & PERMISSIONSArticle Views952Altmetric-Citations129LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (530 KB) Get e-Alerts