Influence Of Sucrose Research Articles

Studies on calcium uptake by myometrial microsomes with particular reference to the dependence on inorganic phosphate and oxalate.

Ca uptake by microsomes isolated from non-pregnant rabbit myometrium was potentiated by both inorganic phosphate (Pi) and oxalate anions. Both Pi and oxalate had little effect on the initial rate of uptake but a pronounced effect on the capacity of Ca uptake measured after 20 min which was greater in the presence of oxalate than that of Pi (5 mM each). The presence or absence of sucrose in the uptake medium had a significant effect on oxalate-induced potentiation of Ca uptake but not on that potentiated by Pi or that measured in the absence of either potentiating anion. A part of Ca accumulated additionally under the influence of sucrose could be removed by washing microsomes with KCl. Another significant difference between the pontentiating effect of oxalate and Pi was observed when the pH of the incubation medium was varied. In the presence of oxalate the pH optimum was between 6.4--6.8, whereas that in its absence or in the presence of Pi the optimal pH was around 7.2. Reduction in pH from 7.2 to 6.8 along with the substitution of KCl by sucrose resulted in 3-fold increase in Ca uptake when oxalate was used as the potentiating anion. The results suggest that Ca is taken up by a different mechanism in the presence of oxalate than that in its absence or when oxalate anion is substituted with inorganic phosphate.

Studies of Impedance in Cardiac Tissue Using Sucrose Gap and Computer Techniques: I. The Influence of Sucrose and Oil as Insulating Media

Impedances of cardiac cells of an insect were determined as a function of time to test the effects of sucrose and oil as insulating media in a gap arrangement. Impedance values are shown to increase markedly with time when sucrose is used as the insulating agent. Although impedance values are steady when oil is used, it is suggested that a layer of trapped electrolyte provides a shunt pathway and seriously impairs the validity of the measurements. A quick wash with sucrose followed by oil does not alleviate the situation but leaves a layer of sucrose trapped at the tissue-medium interface into which ions diffuse. The hypotheses (a) that the diffusion of intracellular K(+) into the sucrose would result in an increase in tissue impedance and (b) that a layer of trapped electrolyte under the oil film provides a shunt pathway are examined by computer analyses of a simple model.

Effect of Sucrose on the Production of Acetaldehyde and Acids by Yogurt Culture Bacteria

Yogurt cultures were grown in homogenized milk containing 2% fat, 12% solidsnot-fat, and 0, 4, 8, 12, and 16% sucrose. Following incubation, the pH, titratable acidity, acetaldehyde and cell numbers of Lactobacillus bulgaricus and Streptococcus thermophilus were determined. In general, growth and acid production were inhibited in media containing 4% or more sucrose. Acetaldehyde production was decreased in media containing 8% or more sucrose.The flavor thresholds determined for acetaldehyde in milk, milk plus 8% sucrose, and milk plus 8% sucrose plus strawberry flavoring were .8, 1.0, and 11.7ppm, respectively. The masking effect of the flavoring was judged to be of greater importance to the perceived acetaldehyde note than the influence of sucrose on bacterial growth in fruit-flavored yogurt.

Influence of sucrose on the differentiation of cells with zygote-like potentialities in a moss.

Influence of sucrose on the differentiation of cells with zygote-like potentialities in a moss.

Influence of sucrose spraying on nodulation and yield ofPhaseolus aureus L.

In a pot experiment using sterilized soil, it was shown that spraying with 1.0% sucrose solution significantly increased nodulation, grain yield and nitrogen uptake byPhaseolus aureus L.

The influence of sucrose, 2,4-D, and kinetin on the growth, fine structure, and lignin content of cultured sycamore cells.

When suspensions of sycamore cells are cultured in a synthetic medium containing 1.0 mg/l 2,4-D and 0.25 mg/l kinetin, maximum cell yield is obtained with an initial concentration of 6 per cent sucrose. There is a progressive increase in dry weight per cell, decline in extractive-free weight as a percentage of cell dry weight and increase in lignin content per cell as the initial sucrose concentration is increased from 1 per cent to 15 per cent. The percentage of lignin in the extractive-free cell residue is further enhanced by increasing the level of 2,4-D to 10 mg/l or by growing the cells in an auxin-free medium containing 10 mg/l kinetin.

Influence of Sucrose on the Mutarotation Velocity of Lactose

The kinetics of mutarotation of lactose in the presence of sucrose was determined at 25, 30 and 35C. The rate of mutarotation of lactose decreased slightly by sucrose added to 40% and thereafter greatly decreased. Increasing sucrose from 30 to 60g per 100ml solution, decreased the velocity constant 1.8 to 1.9 times, independent of the concentration of lactose. In a whey-salt solution, mutarotation was increased 1.8 to 1.9 times. With sucrose the whey-salt solution did not increase the rate constant and mutarotation rates were then essentially the same as in distilled water. Increasing sucrose decreased mutarotation constants in the whey-salt solution as in distilled water. Effect of sucrose was apparent at 25g per 100ml solution. Potassium dihydrogen phosphate, Na3-citrate, and K3-citrate catalyzed the mutarotation velocity of lactose, did not increase the rate constant with 30g sucrose per 100ml solution.

Influence of Sucrose on Rumen Fermentation Pattern and Milk Fat Content of Cows Fed a High-Grain Ration

Milk fat content was not increased by replacing milo with sucrose at levels representing 5,10, and 15% of the dry matter in rations containing 10% alfalfa hay and fed in excess of National Research Council requirements. The experiment involving 16 cows was conducted in randomized block design. It consisted of a standardization period of two weeks, a transition period of four weeks, and a comparison period of sixteen weeks. During the standardization period the cows received ad libitum a ration comprised of 40% alfalfa hay (estimated net energy basis) and 60% ground milo plus minerals.There were no significant differences among the covariant-adjusted treatment means for milk and solids-corrected milk production, milk fat, and solids-not-fat content, or production efficiency. In the rumen contents pH was lower (P<0.05) and lactate concentration was higher (P<0.10) with sucrose in the ration. The mean proportions of rumen volatile fatty acids were not significantly different among treatments.

The influence of sucrose and wheat root exudates on the germination and growth of conidia ofFusarium culmorum (W.G.S.M.) Sacc

It is shown in these studies that the germination of the conidia ofFusarium culmorum (W.G.Sm.) Sacc. is influenced by both constitutive and exogenous factors. In a dense suspension, selfinhibited spores are induced to germinate by dilution with distilled water and by suspending in either sucrose solution or wheat root exudates. The exudates not only stimulate conidial germination but also promote subsequent growth of the fungus. The significance of this in pathogenesis is discussed.

Influence of sucrose on protein determination by the Lowry procedure

Influence of sucrose on protein determination by the Lowry procedure

Influences of sucrose and buffer additives on plaque and 32P of the enamel.

Influences of sucrose and buffer additives on plaque and 32P of the enamel.

Influence of sucrose in various concentrations upon olfactory acuity and sensations associated with food intake.

ARTICLESInfluence of Sucrose in Various Concentrations Upon Olfactory Acuity and Sensations Associated With Food IntakeFranz R. Goetzl, Ann J. Ahokas, and Margaret GoldschmidtFranz R. Goetzl, Ann J. Ahokas, and Margaret GoldschmidtPublished Online:01 Jul 1951https://doi.org/10.1152/jappl.1951.4.1.30MoreSectionsPDF (952 KB)Download PDF ToolsExport citationAdd to favoritesGet permissionsTrack citations ShareShare onFacebookTwitterLinkedInWeChat Previous Back to Top Next Download PDF FiguresReferencesRelatedInformation Cited ByDie Unterscheidung von Duftquantit�ten bei Mensch und Hund nach Versuchen mit Butters�ureZeitschrift f�r Vergleichende Physiologie, Vol. 37, No. 3OVERNUTRITION AND UNDERNUTRITIONThe Lancet, Vol. 262, No. 6788 More from this issue > Volume 4Issue 1July 1951Pages 30-36 https://doi.org/10.1152/jappl.1951.4.1.30PubMed14888613History Published online 1 July 1951 Published in print 1 July 1951 Metrics

BEHAVIOR OF MICROÖRGANISMS AT SUBFREEZING TEMPERATURES. III. INFLUENCE OF SUCROSE AND HYDROGEN‐ION CONCENTRATIONS1

Journal of Food ScienceVolume 6, Issue 5 p. 481-492 BEHAVIOR OF MICROÖRGANISMS AT SUBFREEZING TEMPERATURES. III. INFLUENCE OF SUCROSE AND HYDROGEN-ION CONCENTRATIONS1 VERNON H. McFARLANE, VERNON H. McFARLANE Agricultural Chemical Research Division, Bureau of Agricultural Chemistry and Engimeering, U. S. Department of Agriculture, Washington, D. C.Search for more papers by this author VERNON H. McFARLANE, VERNON H. McFARLANE Agricultural Chemical Research Division, Bureau of Agricultural Chemistry and Engimeering, U. S. Department of Agriculture, Washington, D. C.Search for more papers by this author First published: September 1941 https://doi.org/10.1111/j.1365-2621.1941.tb16306.xCitations: 12 1 Food Research Unit Contribution No. 514. ‡ This paper was condensed from a portion of a thesis submitted in partial fulfillment of requirements for the degree of Doctor of Philosophy, University of Washington, 1938. The investigations were made in the Frozen Pack Laboratory of the Bureau of Agricultural Chemistry and Engineering in Seattle, Washington. AboutPDF 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 onFacebookTwitterLinkedInRedditWechat Citing Literature Volume6, Issue5September 1941Pages 481-492 RelatedInformation

Influence of Sucrose upon Production of Serologically Reactive Material by Certain Streptococci

SummaryWhen grown in sucrose broth some strains of group H streptococci produced large amounts of material reactive with types 2 and 20 antipneumococcus and with antileuconostoc serums; little or none was produced by the same streptococci when grown in dextrose broth. This reactive material was different from the streptococcus antigen involved in the usual Lancefield grouping test; as much of the latter was produced in dextrose as in sucrose broth culture.In addition to indicating an interrelationship of the different Gram-positive cocci the data furnished an example of the influence of a particular carbohydrate upon the capacity of some microorganisms to elaborate a serologically reactive polysaccharide.

Some Physico-Chemical Properties of Lactose: II. Factors Influencing the Crystalline Habit of Lactose

Summary The crystalline habit of alpha hydrate varies greatly under different condition of crystallization. The relationship between the different types of crystals was traced: first, by examining many crystals varying by imperceptible degrees from one another; and second, by changing conditions during crystallization, thereby causing crystals to develop new faces and to alter their habit of growth. The principal factor governing the crystalline habit of lactose is the precipitation pressure, the ratio of the actual concentration to the solubility. By varying this ratio, a great variety of crystal types may be produced. The influence of sucrose upon the crystalline form of lactose is not a specific action but is due to its precipitating effect upon that sugar. Both alpha hydrate and beta anhydride will form needles if crystallization is sufficiently rapid. The two may be distinguished readily by the fact that the prisms of alpha hydrate are always straight while those of beta anhydride are curved.

Studies in the Protective Action of Colloids. Part III. Influence of Sucrose and Sodium Oleate on the Stability of Colloid Manganese Dioxide.

Studies in the Protective Action of Colloids. Part III. Influence of Sucrose and Sodium Oleate on the Stability of Colloid Manganese Dioxide.

The influence of sucrose on the dissociationconstant of weak acids in aqueous solution

The influence of sucrose on the dissociationconstant of weak acids in aqueous solution

XLV.—Influence of sucrose and alkali chlorides on the solvent power of water

XLV.—Influence of sucrose and alkali chlorides on the solvent power of water