Effect Of Calcium Addition Research Articles

Freezing—Melting and Soil Erosion in Cold Region —Effect of Calcium Addition on Slaking Properties —

Freezing—Melting and Soil Erosion in Cold Region —Effect of Calcium Addition on Slaking Properties —

Technological adjustment of goat milk containing low synthesis-rate αs1-casein variants

Abstract In the present work, we studied the effect of calcium addition, pH adjustment, and ultrafiltration on the physico-chemical characteristics and cheesemaking properties of goat milk that contained low synthesis-rate α s1 -casein variants. Calcium addition resulted in an increase in the colloidal calcium content of milk but had no major effect on its renneting properties. Milk acidification caused a major modification of calcium equilibria, a decrease of rennet clotting time and an increase of gel firmness. Milk protein enrichment by ultrafiltration led to an increase in the curd firming rate and its maximum strength. This treatment also improved the dry matter recovery during cheese manufacture, proportionally to milk solids enrichment. The three treatments had cumulative effects (no interaction) and it is concluded that an adequate combination of acidification and protein concentration can improve the cheesemaking properties of deficient milk to make them equivalent to those of milk that contain favourable variants.

Effect of calcium addition on zinc aluminate spinel

The addition of calcium to zinc aluminate, prepared by coprecipitation methods, causes an increase in the specific surface area and a modification of the crystal morphology. However, the catalytic isobutane dehydrogenation properties remain unchanged. Careful characterization studies (XRD, TGA and SEM) indicate that calcium may be deposited on the zinc aluminate surface.

Schistosoma mansoni: The Role of Calcium in the Stimulation of Cercarial Proteinase Release

We investigated the role of calcium mobilization in the induction of proteinase release from cercarial preacetabular glands. Proteinase release was measured by the ability of cercariae to break down a 3H-labeled proline extracellular fibroblast matrix and calcium influx was measured using 45Ca2+. The role of calcium in the activation of cercarial proteinase was examined by investigating the effects of calcium addition and removal on linoleate-induced matrix degradation, the ability of various calcium modulators (Verapamil, fendiline, nifedipine, SK-525A, BAY K-8644, Ryanodine, and SK-7171A) to stimulate or inhibit linoleate-induced proteinase release, the ability of calcium modulators directly to induce cercarial proteinase release, and the ability of various stimulants of proteinase release to induce calcium influx or efflux from cercariae. The results of these studies indicate that proteinase release is dependent on external calcium concentration, voltage-operated channels are either nonexistent in cercariae or have a minimal role in overall calcium influx, and that activation of Ca2+ influx can be caused by both free fatty acids and calcium modulators by a hypothesized receptor-operated channel. Although calcium uptake is important in cercarial proteinase release, it is not the only factor involved. Calcium uptake alone does not guarantee that proteinase will be secreted. On the other hand, if Ca2+ influx does not occur, proteinase will not be secreted.

Nonionic X-ray contrast media and ions: Inotropic effects of calcium addition to iodixanol

Nonionic X-ray contrast media and ions: Inotropic effects of calcium addition to iodixanol

Effect of Calcium Addition on Yield of Cheese Manufactured with Endothia parasitica Protease

Yield of stirred curd cheese from milk containing 0, .02, .03, and .05% added calcium chloride and coagulated with prolease from Endothia parasitica was compared with the yield of curd coagulated with calf rennet. Five treatments replicated five times in a randomized block design were manufactured to produce 25 vats of cheese. Milk was analyzed for fat, total solids, total N, and non-casein N. Cheese was analyzed for fat, total solids, and total N. Whey was analyzed for fat and total N. Dry matter cheese yield data adjusted for covariants of milk fat and casein were lower for cheese manufactured from E. parasitica protease than from calf rennet. Addition of calcium chloride to cheese milk clotted with E. parasitica protease increased cheese yield. Calcium needed to be higher than .02% to produce maximum yields when cheese was manufactured with Endothia parasitica protease.

Magnesium balance and distribution during total parenteral nutrition: Effect of calcium additives

Homeostatic alterations and derangements in magnesium (and phosphate) metabolism may occur during total parenteral nutrition (TPN) and may be influenced by the amounts of calcium supplied daily. We tested these possibilities in previously fasted or nonfasted animals receiving TPN with variable amounts of calcium. Large calcium additives (90 mg/d) produced hypomagnesemia in nonfasted animals and increased the degree of hypomagnesemia observed in some of the fasted groups. Bone and muscle magnesium were occasionally altered, by high-calcium additives. Urine magnesium was increased, and net magnesium retention was decreased with high-calcium additives. The observed derangements in magnesium metabolism may have been dependent upon the amount of calcium added and magnesium supplied in TPN. Some of the derangements may have been dependent upon the state of fasting (and resultant phosphate-depletion syndrome).

Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage

ABSTRACTPasteurized or thermally processed soy beverages (6% soy solids) were fortified to a comparable level of cow's milk with 25 mM (or 30 mM) calcium using mixtures of calcium citrate and tricalcium phosphate. These fortified pasteurized products had acceptable sensory properties. Addition of these calcium salts did not adversely affect protein stability of the beverage. Calcium citrate addition caused a decrease in beverage pH and viscosity. Thermally processed (still retort and agitort) canned beverages containing calcium salts were stable for 6 months when stored at 1°C or at room temperature.

Studies on chromium in Plant Nutrition(Part 3) : Effect of Calcium Addition on Chromium Uptake and Plant Growth

Studies on chromium in Plant Nutrition(Part 3) : Effect of Calcium Addition on Chromium Uptake and Plant Growth

Effects of calcium addition as Ca(NO3)2 on zinc toxicity to fathead minnows,Pimephales promelas, rafinesque

The role Ca/sup + +/ plays in inhibition of Zn/sup + +/ toxicity was examined in this research. Calcium is a naturally-occurring element in the aquatic system contributing to hardness and alkalinity. Variations in water chemistry primarily result from differing levels of Ca/sup + +/ and Mg/sup + +/ ions.

Influence of volume dilution, lactate, phosphate, and calcium on mitochondrial functions.

Oxidative phosphorylation of isolated canine myocardial mitochondria has been evaluated after exposure to different concentrations of phosphate (5--50 mM), lactate ion in excess (5--40 mM, pH 7.4), calcium (50--270 nmol/mg protein), to lactic acidosis (pH 6.3), and to mitochondrial protein dilution (in vitro volume expansion) for 10 min to 8 h. The influence of phosphate and lactate ion addition, lactic acidosis, and in vitro volume expansion on mitochondrial function were studied in the isolation medium (0.18 M KCl, 0.5% BSA (bovine serum albumin), with or without Tris-EDTA, pH 7.4) prior to evaluation of mitochondrial function in the assay medium (0.25 M sucrose, 10 mM Tris-HCl, and 10 mM inorganic phosphate, pH 7.4). The effect of calcium addition was assessed in the assay medium. The results of these studies demonstrate that each of these interventions detrimentally alters mitochondrial oxidative phosphorylative ability. The most severe mitochondrial functional impairment resulted from phosphate or calcium addition. The detrimental effect of phosphate and in vitro volume expansion was partially corrected by the addition of cytochrome c.