Drop In pH Research Articles

Improving the sensory and chemical characteristics of functional yogurt fortified with cardamom extract (<i>Elettaria cardamomum</i> L.)

Abstract: This study aimed to assess the effects of aqueous cardamom extract on chemical and sensory qualities of yogurt fortified with cardamom extract. Four different concentrations of cardamom extract (100, 150, 200, and 250 μg.L-1) were incorporated into yogurt, along with a control group without adding cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. The results show that cardamom extract had no significant effect on the moisture, protein, or carbohydrate content of yoghurt when compared to the control. However, a drop in lipid, pH and peroxide value was seen in cardamom-fortified yoghurt, indicating enhanced lipid quality. Treatments supplemented with 200 and 250 μg.L-1 of extract showed the highest sensory scores. Overall, this study suggests that aqueous cardamom extract holds promise as a functional ingredient to improve yogurt quality and sensory qualities, potentially providing health benefits to consumers. Background: Yogurt is typically processed from cream, milk, or partially or completely skimmed milk, and may include additional ingredients such as vitamins, skimmed milk powder, lactose, lactalbumin, lactoglobulin, or modified whey. Cardamom encompasses two plant varieties, Elettaria and Amomum, belonging to the ginger family. These types are triangular in cross-section, bear seeds in bundles, and possess a thin outer membrane encasing black seeds. Whole milk yogurt was fortified with four different concentrations of aqueous cardamom extract. A control group of plain whole milk yogurt without additives was also prepared. The chemical and sensory properties of yogurt types were analyzed immediately after manufacturing and storage for 1, 3 and 7 days at 5 ±1 °C. Objective: This study aimed to explore the effects of aqueous cardamom extract on chemical and sensory qualities, which are critical for functional foods, of functional yogurt made from raw, whole cow's milk. Four concentrations (100, 150, 200, and 250 μg.L-1) of cardamom extract were incorporated into yogurt, along with a control group without added cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. Materials and Methods: Raw, whole cow's milk was used to make yogurt production in the laboratory. Five kilograms of raw, full-fat cow's milk was heated for 10 minutes at 90 °C, then cooled to 42 °C and divided into two parts. The first was divided into four fractions, each receiving a different concentration of cardamom extract: 100, 150, 200, and 250 μg/L, representing treatments T1, T2, T3, and T4, respectively. The second part remained untreated and served as the control treatment (C) for yogurt production.

International Simple Glass (ISG) dissolution rate in a (Si, Ca)-rich environment at 90 °C and alkaline conditions

The dissolution of International Simple Glass (ISG) was investigated at 90 °C and alkaline conditions with various concentrations of dissolved Si and Ca to unravel the combined effects of those elements on ISG reactivity. Experiments were conducted over durations ranging from 20 days to 3 months. Through morphological, structural, and chemical characterizations, the glass dissolution rate was proven to be strongly correlated with the activity of dissolved silica in the solution. While dissolved calcium did not significantly impact the dissolution rate, precipitation of calcium silicate hydrates (CSH) during the experiments enhanced ISG dissolution rate, though to a modest extent. The 3-months experiments highlighted the strong correlation between the dissolution mechanism and the evolution of the nature of secondary phases in saturated solution. During the first 20 days and at high Si and Ca concentrations, CSH precipitated and aggregated, without preventing the passivating impact of the gel layer at the surface of the glass: the dissolution was controlled by diffusion. Then, a resumption of dissolution occurred between 19 days and 76 days, corresponding to the CSH growth, and a possible mechanistic switch to a hydrolysis-controlled reaction rate. Finally, in some experiments, a drop in pH due to carbonate precipitation was observed along with a decrease in the dissolution rate, falling back in a diffusion-limited regime. Overall, this study shows that at 90 °C, pH = 10 and concentrations of SiO2(aq) exceeding 50 % of saturation with respect to amorphous silica, irrespective of Ca concentration but in presence of CO2(aq), ISG exhibits a very good chemical durability.

Unravelling the effects of short-term starvation and pH disturbances in stable volatile fatty acids production

The successful upscaling of anaerobic fermentation (AF) still relies on ensuring the stable production of volatile fatty acids (VFAs) in high concentrations and yields. The unforeseen events taking place at industrial scale can compromise the AF stability, thereby decreasing the cost-effectiveness of the process. To assess process stability against disturbances and identify AF failure indicators, this investigation explored the effect of starvation and pH control failure in a continuous reactor. The starvation disturbance did not affect AF performance and methanogenesis was not restored, confirming the relevance of selecting proper conditions (25 °C and pH 6.5) to ensure methanogenesis suppression. By contrast, the uncontrolled pH provoked a pH drop to 4.5, limiting the acidogenesis metabolisms and modifying the metabolites profile due to microbiome reshape. Lactobacillus, and members of Lactobacillaceae, Lactobacillales, and Bifidobacteriaceae dominated the microbiome in the pH disturbance, revealing lactic, succinic and oxalic acids as warning indicators of the acidogenesis failure. Nevertheless, the AF was completely recovered after the disturbances evidencing the microbiome robustness against pH range between 4.5 and 5.

Methylotuvimicrobium alcaliphilum 20Z based ectoine production from various industrial CH4 sources: Cultivation optimization and comprehensive analysis

Methanotroph-based CH4 conversion technology is being widely studied due to its advantages of mild operating conditions and environmental friendliness. In this study, operating strategies were investigated for industrial CH4 sources in order to widely disseminate methanotroph-based CH4 conversion technology using the promising strain, Methylotuvimicrobium alcaliphilum 20Z. The optimal O2/CH4 ratio for extremely different CH4 concentrations was explored based on kinetic-based simulation for biological reaction, and experimentally proven using fermenter-scale experiments. As a result, when high CH4 concentration is used, ectoine production rate can be maximized (33.8 mg/L·h) at an O2/CH4 ratio of 1 while favoring the “production of metabolites”. On the other hand, in the low CH4 concentration case, when changing from the general O2/CH4 ratio of 4 to the optimal O2/CH4 ratio (i.e., 1), although the improvement in ectoine concentration was not noticeable (3.9 to 7.5 mg/L·h), the CH4 conversion rate rapidly decreased (50 to 20 %), suggesting that the focus in the low concentration case should be on “removal of CH4”. In the case of biogas, the rapid pH drop caused by the large amount of CO2 in the feed is offset by a buffer solution, and the concentration of Na+ ions increases during the overall reaction time. Therefore, the production of metaboiltes can be maximized while simultaneously controlling pH and Na+ ion through continuous operation with a high dilution rate (19.8 mg/L·h). Furthermore, major performance indicators for each industrial gas were derived through comprehensive comparative analysis, through which the “dual-functions” of methanotrophs could be emphasized. This study provides a practical and strategic approach for methanotrophs that can flexibly respond to diverse industrial CH4 sources.

Application of composite persulfate oxidation to remediate weathered lubricating oil-contaminated soils: Batch and pilot-scale studies

In this study, two novel composite persulfate (PS) oxidants [base pulverized NaOH composite persulfate (BPS) and metal (iron and manganese) composite persulfate (MPS)] were developed. The feasibility, mechanisms, and optimal conditions for remediating weathered lubricating oil (WLO)-contaminated soils using composite PS oxidants were evaluated. BPS was prepared by blending PS and NaOH powders (molar ratio = 1:0.3), while MPS was prepared by mixing PS, FeCl2, and KMnO4 at a molar ratio of 1:0.3:0.05 for PS:Fe:Mn. The oxidation of rhodamine B (RhB) dye using BPS and MPS followed second-order kinetics. MPS process was more effective in organic oxidation, likely due to its electron transfer mechanism. The generation of •SO4- in the BPS process required activation by •OH, potentially leading to more efficient and stable •SO4- generation and subsequent organic chemical oxidation. Radical analyses revealed that •SO4- was present in the pH range of 3–12, with the strongest •OH signal at pH 7–9. Employing hybrid BPS and MPS for WLO-contaminated soil remediation could achieve optimal TPH removal efficiency due to the combined generation of •OH (high reactivity) and •SO4- (stable characteristics). The addition of BPS helped neutralize acidified soils and maintained a higher soil pH (around 6.1). The multi-stage oxidation using the hybrid composite PS oxidants (MPS + BPS) at a 1:1 ratio (w/w) achieved 84 % TPH removal (initial TPH = 7721 mg/kg) after three oxidation stages (5 % w/w oxidant dosage). The composite oxidation process offers a more reactive oxidation potential with an extended oxidant life without causing a substantial pH drop.

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb

Five treatments: Control (C), Pre-evisceration Electrical Stimulation (CES: 15 Hz, 700 mA, 500 μs pulse width, 45 s pulse duration), vascular Rinse & Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES:15 Hz, 600 mA, 1000 μs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (Longissimus lumborum, LL, 3 and 22 d postmortem; Semimembranosus, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined. CES and ESRC resulted in the fastest drop in pH below 6 and ESRC had the lowest likelihood of cold shortening. Sensory tenderness in the ESRC LL was greater than C. No differences in WBSF were found among treatments. RC generally produced lamb with higher lightness (L*). The rapid drop in pH likely was responsible for the increased purge and cooking loss observed. Color was affected by the order of ES and RC application.

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam.

The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred. Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.

Clinical Evaluation of the Effect of Nanohydroxyapatite Lozenge on the pH of Dental Plaque.

This study investigated the influence of nanohydroxyapatite-containing (nanoHAP) lozenge on plaque pH following sucrose intake. Sixteen adult subjects were enrolled in this double-blind crossover study composed of four interventions: (1) 10% w/v sucrose solution, (2) 10% w/v sorbitol solution, (3) nanoHAP lozenge, and (4) 10% w/v sucrose solution challenge followed by nanoHAP lozenge. Following the determination of each subject's resting plaque pH, the pH was measured at different time intervals from 3 to 30 minutes from the start of intervention, with 7 days interval between the applications of different interventions. The data were analyzed using the analysis of variance and Tukey's test (α < 0.05). While sorbitol produces no change in plaque pH, nanoHAP-lozenge increased the plaque pH from a baseline of 7.0 ± 0.3 (mean ± sd) to 7.8 ± 0.2 (mean ± sd) within 30 minutes. Sucrose lowered the plaque pH from a baseline of 7.0 ± 0.4 (mean ± sd) to the lowest minimum of 5.1 ± 0.1 (mean ± sd) at the 7th minute, rising above the critical pH of enamel dissolution (5.5) at 12th minute and the baseline pH in more than 30 minutes. With lozenge intervention following sucrose challenge, plaque pH rose to 5.5 in 8 min, and to the baseline pH in 24 min. The cH area (Hydrogen ion concentration area) produced by sucrose (1.82 sq. units) was significantly (p < 0.05) greater than that produced when sucrose was challenged with lozenge (0.48 sq. units). Nanohydroxyapatite-containing lozenge increased plaque pH, reduced plaque pH drop in the presence of sucrose, and facilitated the rapid recovery of plaque pH after sucrose intake.

A high-throughput spectroscopic method for pH determination in lactic acid bacteria screening

In this study, a colorimetric method was developed to enable the rapid determination of lactic acid bacteria (LAB) acidification ability by assessing the pH drop during juice fermentation. The proposed method used spectrophotometry to track pH variations induced by LAB, utilizing bromophenol blue as a pH indicator. This colorimetric method demonstrated linearity within the pH range of 2.50–5.70. Optimal performance was achieved with 5.0 % bromophenol blue, yielding a linear equation of y = 1.25x-0.78, with an R2 value of 0.99 upon regression analysis. The method's high accuracy, repeatability and reproducibility were validated through comparisons of pH values obtained using different matrices with those measured using glass electrodes/pH meters. Several Lactiplantibacillus plantarum strains with excellent acid-producing properties were identified through this method. Specifically, the growth of L20, L2 and L6 in MRS medium with a glucose concentration of 200 g/L for 24 h led to a pH decrease of 1.00 unit, while the growth of L20 and L21 in MRS with an ethanol concentration of 12 % (v/v) for 24 h resulted in a similar pH decrease. Strains L12, L14, and L18 could lower the pH of banana and lychee juices by more than 0.30 units at both 25 and 36°C. These results highlight the effectiveness of the method for rapidly screening LAB acidifying activity.

The copepod Acartia spinicauda feeds less and dies more under the influences of solar ultraviolet radiation and elevated pCO2

While solar ultraviolet radiation (UVR) is known to impact zooplankton, little has been documented on its impacts under elevated pCO2. Here, we show that exposure to UVR decreased the feeding and survival rates of the copepod Acartia spinicauda, that artificial UV-B of 2.25 W·m−2 for 4 h resulted in a 52 % inhibition of its grazing rates and a 45 % reduction in survival rates compared to visible light alone. On the other hand, an increase in pCO2 to 1000 μatm (pH drop of 0.4) immediately and significantly increased the UVR-induced inhibition of feeding. Subsequently, the combination of the high pCO2 (1000 μatm) and UVR resulted in about 65 % lethal impact, with UV-A contributing 21 % and UV-B 44 % compared to the visible light alone and ambient pCO2 conditions. While the copepod was shown to be able to sense and escape from UV-exposed areas, these findings suggest that UVR impacts on the copepod can be exacerbated with progressive ocean acidification or in high CO2 waters, including upwelled regions.

Real-time acid production and extracellular matrix formation in mature biofilms of three Streptococcus mutans strains with special reference to xylitol

BackgroundAcidogenicity and production of an extracellular matrix (ECM) are important virulence factors for the dental caries-associated bacteria, such as Streptococcus mutans, that live in biofilms on tooth surface. The ECM protects the bacteria from the flushing and buffering effects of saliva resulting in highly acidic microenvironments inside the biofilm. Materials and methodsIn this in vitro study, we applied real-time assays to follow biofilm formation and pH decrease in a growth medium and saliva by three S. mutans strains, as well as acid neutralization inside the mature biofilm. Results were compared with the biofilm composition. Effects of a non-fermentable polyol, xylitol, on acid production and acid neutralization in mature biofilms were evaluated by real-time pH measurements and confocal microscopy. ResultsCombination of real-time pH measurements with biofilm accumulation assays revealed growth media dependent differences in the pH decrease and biofilm accumulation, as well as strain differences in acid production and biofilm formation but not in the buffer diffusion through ECM. The presence of xylitol reduced the pH drop during biofilm formation of all strains. In addition, with strain Ingbritt xylitol reduced the amount of ECM in biofilm, which increased the rate of acid neutralization inside the biofilm after buffer exposure. ConclusionOur results stress the importance of biofilm matrix in creating the acidic environment inside a S. mutans biofilm, especially in the presence of saliva. In addition, our results suggest a novel mechanism of xylitol action. The observed increase in the permeability of the S. mutans ECM after xylitol exposure may allow acid-neutralizing saliva to reach deeper layer of the biofilms and thus, in part, explain previous clinical observations of reduced plaque acidogenicity after frequent xylitol use.

Kinetic Landscape of Single Virus-like Particles Highlights the Efficacy of SARS-CoV-2 Internalization.

The efficiency of virus internalization into target cells is a major determinant of infectivity. SARS-CoV-2 internalization occurs via S-protein-mediated cell binding followed either by direct fusion with the plasma membrane or endocytosis and subsequent fusion with the endosomal membrane. Despite the crucial role of virus internalization, the precise kinetics of the processes involved remains elusive. We developed a pipeline, which combines live-cell microscopy and advanced image analysis, for measuring the rates of multiple internalization-associated molecular events of single SARS-CoV-2-virus-like particles (VLPs), including endosome ingression and pH change. Our live-cell imaging experiments demonstrate that only a few minutes after binding to the plasma membrane, VLPs ingress into RAP5-negative endosomes via dynamin-dependent scission. Less than two minutes later, VLP speed increases in parallel with a pH drop below 5, yet these two events are not interrelated. By co-imaging fluorescently labeled nucleocapsid proteins, we show that nucleocapsid release occurs with similar kinetics to VLP acidification. Neither Omicron mutations nor abrogation of the S protein polybasic cleavage site affected the rate of VLP internalization, indicating that they do not confer any significant advantages or disadvantages during this process. Finally, we observe that VLP internalization occurs two to three times faster in VeroE6 than in A549 cells, which may contribute to the greater susceptibility of the former cell line to SARS-CoV-2 infection. Taken together, our precise measurements of the kinetics of VLP internalization-associated processes shed light on their contribution to the effectiveness of SARS-CoV-2 propagation in cells.

Features of the Microalgae and Cyanobacteria Growth in the Flue Gas Atmosphere with Different CO2 Concentrations

Nowadays, it is important to create the optimal technology for the absorption of flue gases with high CO2 content. In this regard, the aim of the investigation is to study the five different microalgae strains (Chlorella vulgaris, Chlorella ellipsoidea, Elliptochoris subsphaerica, Gloeotila pulchra, and Arthrospira platensis) under the influence of flue gases. The cultivation of microalgae was carried out in the atmosphere of flue gases with a gas flow rate of approximately 1 L·min−1 at high CO2 concentrations (3, 6, or 8%—from lower to higher concentrations), under continuous (24 h·d−1) illumination intensity of 200 µmol quanta·m−2·s−1 and a constant temperature of 27 ± 1 °C. The duration of the experiments was 12 days. Chlorella vulgaris and Chlorella ellipsoidea demonstrated the highest biomass growth rate at CO2 = 6% (0.79 and 0.74 g·L−1·d−1, respectively). The lowest growth rate (0.21 g·L−1·d−1) was achieved for Arthrospira platensis at CO2 = 3 and 6%. There was no significant drop in pH in the entire series of experiments. The results of microscopy showed a lack or a minimal number of dead cells in the strains under selected conditions. The obtained results can be used for further development of CO2 capture and storage technologies.

Purification of proanthocyanidins from nut seeds and study on its bactericidal mechanism against Streptococcus mutans.

The aim of this study was to purify proanthocyanidins from areca nut seeds (P-AN) and to investigate the bactericidal activity and mechanism of the purified products against Streptococcus mutans. Ultra-performance liquid chromatography tandem quadrupole time-of-flight mass spectrometry, Fourier transform infrared, Matrix-assisted laser desorption/ ionization time of flight mass spectrometry (MADLI-TOF-MS), and thiolysis experiment were used for P-AN chemical analysis. Time-kill analysis and glycolytic pH drop were used to evaluate the activity of S. mutans in vitro. Meanwhile, the investigation of the bacteriostatic mechanism included membrane protein, fluidity, permeability, and integrity tests. The results showed that P-AN was a kind of proanthocyanidin mainly composed of B-type proanthocyanidins and their polymers. Moreover, MADLI-TOF-MS and thiolysis experiments demonstrated that the degree of polymerization of P-AN was 13. The time-kill analysis showed that P-AN had strong bactericidal activity against S. mutans. P-AN at minimum inhibitory concentration (MIC) concentrations was able to induce S. mutans death, while complete lethality occurred at 2 MIC. Glycolysis test showed that P-AN significantly inhibited S. mutans acid production (P<.01). The morphological changes of S. mutans were observed by scanning electron microscopy and transmission electron microscopy experiments, which indicated that P-AN destroyed the cellular structure of S. mutans. At the same time, significant changes were observed in membrane proteins, fluidity, permeability, and integrity. P-AN can effectively inhibit the activity of S. mutans. P-AN can reduce the erosion of the tooth surface by the acid of S. mutans. P-AN could break the structure of the cell membrane protein of S. mutans. P-AN could destroy the integrity of membrane, resulting in the death of S. mutans.

Time-Resolved Inspection of Ionizable Lipid-Facilitated Lipid Nanoparticle Disintegration and Cargo Release at an Early Endosomal Membrane Mimic.

Advances in lipid nanoparticle (LNP) design have contributed notably to the emergence of the current clinically approved mRNA-based vaccines and are of high relevance for delivering mRNA to combat diseases where therapeutic alternatives are sparse. LNP-assisted mRNA delivery utilizes ionizable lipid-mediated cargo translocation across the endosomal membrane driven by the acidification of the endosomal environment. However, this process occurs at a low efficiency, a few percent at the best. Utilizing surface-sensitive fluorescence microscopy with a single LNP and mRNA resolution, we have investigated pH-controlled interactions between individual LNPs and a planar anionic supported lipid bilayer (SLB) formed on nanoporous silica, mimicking the electrostatic conditions of the early endosomal membrane. For LNPs with an average diameter of 140 nm, fusion with the anionic SLB preferentially occurred when the pH was reduced from 6.6 to 6.0. Furthermore, there was a delay in the onset of LNP fusion after the pH drop, and upon fusion, a significant fraction (>70%) of mRNA was released into the acidic solution representing the endosomal lumen, while a fraction of mRNA remained bound to the SLB even after reversing the pH to neutral cytosolic conditions. Finally, a comparison of the fusion efficiency of two LNP formulations with different surface concentrations of gel-forming lipids correlated with differences in the protein translation efficiency previously observed in human primary cell transfection studies. Together, these findings emphasize the relevance of biophysical investigations of ionizable lipid-containing LNP-assisted mRNA delivery mechanisms while potentially also offering means to optimize the design of LNPs with enhanced endosomal escape capabilities.

Co-application of biochars and Piriformospora indica improved the quality of coastal saline soil and promoted the growth of forage.

Soil quality is defined as the ability of soil to maintain the soil environment and the biosphere. Due to the limitation of salt and alkali stress, soil quality can be reduced, which in turn affects agricultural production. Biochar is widely used in saline-alkali land improvement because of its special pore structure and strong ion exchange ability, while Piriformospora indica is widely used in saline-alkali land improvement because it can symbiose with plants and improve plant stress resistance. However, the synergistic effect of combined biochar application and inoculation of P. indica on the quality of saline-alkali soil and plant development is uncertain. Hence, we investigated the combined influences of biochar and P. indica on the soil physicochemical characteristics, as well as the growth and chlorophyll florescence of sorghum-sudangrass hybrids (Sorghum bicolor × Sorghum sudane) in our study. The results indicated that after applying biochar and P. indica together, there was a considerable drop in soil pH, conductivity, Na+, and Cl- concentrations. Meanwhile, the soil organic matter (SOM), available phosphorus (AP), and alkaline hydrolyzable nitrogen (AN) increased by 151.81%, 50.84%, and 103.50%, respectively, when the Bamboo biochar was combined with 120 ml/pot of P. indica. Eventually, sorghum-sudangrass hybrid biomass, transpiration rate, and chlorophyll content increased by 111.69%, 204.98%, and 118.54%, respectively. According to our findings, using P. indica and biochar together can enhance soil quality and plant growth. The results also provide insights to enhance the quality of saline-alkali soils and the role of microorganisms in nutrient cycling.

Enhance the biomethane yield of food waste by anaerobic fermentation

This research investigates optimizing food waste (FW) concentrations for enhanced methane production in anaerobic digestion (AD) systems. Various FW concentrations (10, 20, 30, 40, 50, and 100 % v/v) were assessed for their impact on methane yield, pH stability, volatile fatty acid (VFA) levels, and microbial community composition. The study found that FW concentrations up to 20 % v/v maximized methane production, achieving a peak yield of 140.20 mL CH4/gVS within an ideal pH range of 6.00–7.00. However, higher FW concentrations (>30 % v/v) significantly reduced methane output, with 100 % v/v halting production due to excessive VFA accumulation and pH drops. Key microbial players included acetoclastic methanogens like Methanosaeta and hydrogenotrophic methanogens such as Methanospirillum. These findings emphasize the importance of managing FW concentrations to maintain AD system efficiency, providing valuable insights into sustainable waste management and renewable energy production.

To assess the effect of selected locally available beverages on salivary pH, flow rate, and oral clearance rate among adults

Aim: The aim of this study is to assess the effect of selected locally available beverages on salivary pH, flow rate, and oral clearance rate among adults. Materials and Methods: A quantitative diagnostic method for dental caries would improve oral health, which directly affects the quality of life. The pH scale measures how acidic or basic a solution is, with 7 being neutral. When the pH of plaque drops below normal, or &lt;5.5, the acidity starts to dissolve minerals and destroy the tooth’s enamel. This clinical trial will be conducted on 40 subjects. Test beverages will be Red Bull, mixed fruit juice, tea, and sweetened milk. Unstimulated salivary samples will be collected for each study subject at least 1 h after their breakfast. After the collection of baseline salivary samples, the subjects will be given one beverage to drink, and then stimulated saliva samples will be collected at fixed time intervals. A digital pH meter will be used to measure the pH at every step. Statistical Analysis: This will be carried out using SPSS version 17, one-way ANOVA, and post hoc Tukey’s test will be applied in the statistical tests. Results: The maximum drop in pH was seen in the case of carbonated beverage (Red Bull), the oral clearance for all the liquid food items was achieved at 14 minutes. Conclusions: Liquids had a considerable cariogenic and erosive potential despite their quick clearance from the mouth cavity. it is always recommended to limit beverage consumption to maintain good dental health.

PRELIMINARY ANALYSIS OF PEANUT CURD VIA NATURAL FERMENTATION USING GREEN CHILIES (CAPSICUM ANNUM)

Plant-based fermented milk alternatives, derived from seeds, nuts, or milk analogs, are gaining popularity due to sustainability, health consciousness, and dietary preferences. Increasing allergies and lactose intolerance associated with animal-based milk contribute to the shift towards non-dairy alternatives, fueling innovation in new products from nuts, seeds, or beans. Fermented options, such as peanut curd, are particularly favored by those managing lactose intolerance. Peanut milk and its fermented derivative, peanut curd, were prepared using methods including curdling with green chilies, cow curd, and buffalo curd. Titratable acidity analysis revealed variations, with the cow curd-inoculated sample exhibiting higher acidity at 4.52 g/L. pH dynamics during fermentation illustrated a gradual decrease, with the chili-fermented peanut curd showing a pH drop from 6 to 3.5. Colony Forming Unit values increased over fermentation, with cow curd inoculum rising from 7.36×10^6 to 11.52×10^6 CFU/ml. Antibacterial activity varied, with cow curd-inoculated peanut curd displaying superior efficacy, particularly against Shigella, showing a 13mm inhibition zone. Antioxidant activity was notable, with chili-fermented peanut curd showing the highest RSA at 80.7%. Sensory analysis highlighted differences in taste, flavor, and texture, with chili-fermented curd scoring highest in overall acceptance. These findings contribute to understanding the chemical and microbial transformations in peanut curd, showcasing its potential as a functional and diverse plant-based product.

EFFECT OF NON-FLUORIDATED AND FLUORIDATED MILK ON DENTAL PLAQUE PH CHALLENGED WITH A SWEETENED DRINK AT VARIOUS TIME INTERVALS

Aim: To investigate the effect of non-fluoridated and fluoridated milk on dental plaque challenged with sweetened drink by measuring the plaque pH at various time intervals. Patients and Methods: A total of 80 children aged 6-8 years who reported to the Department of Pedodontics and Preventive Dentistry, of which 10 children who were interested to participate in the study were included. Children were asked to rinse for 2 min with following solutions: Distilled water, 10% sucrose, non-fluoridated milk, fluoridated milk, 10% sucrose followed by distilled water, 10% sucrose followed by non- fluoridated milk, 10% sucrose followed by fluoridated milk. The supragingival plaque was collected before rinsing and after 5,10,15,20,25,30 and 60 min to measure the plaque pH. The values were tabulated and subjected to statistical analysis with one way analysis (ANOVA). Results: The result of present study shows that the minimum pH drop was almost similar for non-fluoridated and fluoridated milk group at 5 min which is lower than 10% sucrose group but the recovery of pH to baseline value was at faster rate in fluoridated milk group compared to non-fluoridated milk group. Conclusion: There are parts of world where drinking water cannot be fluoridated due to lack of resources, socio-economic and technical constraints, absence of political will and national policy on oral health. Hence fluoridation of milk can be recommended where fluoride concentration in drinking water is suboptimal and caries experience is significant.