Saccharin Mixture Research Articles

Effect of Versenium Hydrogensulfate on Properties of Nickel Coatings.

The salt of formula [H2EDTA2+][HSO4-]2 (dihydrogen ethylenediaminetetraacetate di(hydrogen sulfate(VI)) was used to examine the physicochemical properties of the resulting Ni layer and evaluate the applicability of the salt as a new additive for Watts-type baths. The Ni coatings deposited from baths containing [H2EDTA2+][HSO4-]2 were compared with those obtained from other baths. The nucleation of nickel on the electrode was proven to occur the slowest in the bath that contained the mixture of [H2EDTA2+][HSO4-]2 and saccharin compared with other baths. The addition of [H2EDTA2+][HSO4-]2 alone (bath III) generated a coating with a morphology similar to that obtained from bath I (without additives). Despite the similar morphology and wettability of the Ni-coated surfaces plated from various baths (all Ni coatings were hydrophilic with contact angles in the range of 68 to 77°), some differences in electrochemical properties were noted. The corrosion resistance for the coatings plated from baths II and IV containing saccharin (Icorr = 1.1 and 1.5 µA/cm2, respectively) and the mixture of saccharin and [H2EDTA2+][HSO4-]2 (Icorr = 0.88 µA/cm2), respectively, was similar or even better than the coating obtained from baths without [H2EDTA2+][HSO4-]2 (Icorr = 9.02 µA/cm2).

Dry mechanochemical synthesis of ethenzamide and saccharin 1:1 cocrystal and their evaluation using powder X-ray diffraction and FT-MIR and NIR spectroscopy

The purpose of this study was to evaluate effects of dry mechanochemical synthesizes on ethenzamide (EZ) and saccharin (SA) mixture. EZ and SA mixture were evaluated after grinding by mid and near infrared spectroscopy, powder X-ray diffraction (PXRD) and thermal analysis. During the grind, EZ and SA mixture was transformed into their 1:1 cocrystal form. Measurement time course data was applied to multi variate analysis of principal component analysis (PCA). Their cocrystallization could decompose two steps reactions. At first, EZ crystal transform into amorphous phase and their amorphous react with SA molecules after them, hydrogen bond networks were constructed and produce cocrystal was suggested. Combination PCA and several measurement data enable to extract useful chemical information.

Susceptible Role of Saccharin Mixture in Induction of Inflammation Through Action on Interleukin-10 and its Receptor

Sodium cyclamate and saccharin mixture is a common artificial sweetener used as a food additive and it was found to be accompanied with increase relevance of inflammation including IBD. The causes of IBD are unknown, but many immune, genetic and environmental factors play a role as causative agents of that disease. The consumption of artificial sweeteners was related to the appearance of inflammation including IBD. The present study was aimed to evaluate the effect of sodium cyclamate and saccharin mixture as artificial sweeteners on immune system in albino mice through assessment of IL-10 cytokine and its receptor. Fifty male albino mice grouped into control group (n=20) receive only tap water and treated groups (n=30) received 60 mg/kg body weight sodium cyclamate and saccharin mixture in tab water for 12 weeks. Mice were sacrificed twice at the 6th and the 12th weeks. Collected blood measured low concentration of IL-10 cytokine by the sandwich ELISA. While, expression levels of IL-10R1 and IL-10R2 were assessed in colorectal tissue samples using Real time PCR. The results demonstrate significantly overexpression of IL-10R1 and IL-10R2 at 6th week than 12th week treated mice was recorded. Also, more congestion of RBCs, focal aggregation, focal necrosis, and focal infiltrations between glands in the lamina propria at 12th week treated group than 6th week treated group were observed. In conclusion, sodium cyclamate and saccharin mixture induced inflammation that may be risk for IBD by alteration in gene expressions of IL-10R1 and IL-10R2 in male albino mice.

Influence of butynediol and tetrabutylammonium bromide on the morphology and structure of electrodeposited cobalt in the presence of saccharin

Abstract To develop cobalt coating for use in diamond tools, cobalt electrodeposition was conducted in Watts-type baths. The effects of tetrabutylammonium bromide and 2-butyne-1,4-diol on the surface morphology, crystallographic structure, surface roughness and microhardness of thick cobalt deposits were investigated in the presence of saccharin. The addition of tetrabutylammonium bromide had a modest effect on the morphology, crystallographic structure and microhardness of cobalt deposits, while it reduced the surface roughness noticeably. On the other hand, the addition of 2-butyne-1,4-diol favored the formation of a much smoother deposit, but unexpectedly, it dramatically decreased the microhardness as a result of increased grain size, accompanied by the changes both in the morphology from fine-grained structure to lenticular structure and in the crystal structure from (0002) preferred orientation to (10 1 ¯ 0) preferred orientation. With the addition of a mixture of saccharin, tetrabutylammonium bromide and 2-butyne-1,4-diol, a harder and smoother thick cobalt deposit was obtained. To understand the role of these additives, linear sweep voltammetry and transmission electron microscopy were also used to investigate the reduction behavior of Co ions and the microstructure of cobalt deposits, respectively, which were compared with the morphological, structural and mechanical properties of cobalt deposits. Possible mechanisms for the alteration in the properties of cobalt deposits were discussed.

A Convenient Synthetic Approach to Saccharin Derivatives ­Containing a Sulfonylamidine Scaffold

A key intermediate was obtained as solid through filtration of the reaction mixture of saccharin, chloro(triphenyl)phosphonium chloride, and N,N-diisopropylethylamine (DIPEA) in chloroform. The soluble triphenylphosphine oxide went to filtrate as waste, while the solid was reacted with amines to afford N-sulfonylamidines. In total, 26 N-sulfonylamidine products were obtained in moderate to good overall yields.

Flavor preferences conditioned by nutritive and non-nutritive sweeteners in mice

Recent studies suggest that preferences are conditioned by nutritive (sucrose) but not by non-nutritive (sucralose) sweeteners in mice. Here we compared the effectiveness of nutritive and non-nutritive sweeteners to condition flavor preferences in three mouse strains. Isopreferred sucrose and sucralose solutions both conditioned flavor preferences in C57BL/6J (B6) mice but sucrose was more effective, consistent with its post-oral appetition action. Subsequent experiments compared flavor conditioning by fructose, which has no post-oral appetition effect in B6 mice, and a sucralose+saccharin mixture (SS) which is highly preferred to fructose in 24-h choice tests. Both sweeteners conditioned flavor preferences but fructose induced stronger preferences than SS. Training B6 mice to drink a flavored SS solution paired with intragastric fructose infusions did not enhance the SS-conditioned preference. Thus, the post-oral nutritive actions of fructose do not explain the sugar's stronger preference conditioning effect. Training B6 mice to drink a flavored fructose solution containing SS did not reduce the sugar-conditioned preference, indicating that SS does not have an off-taste that attenuates conditioning. Although B6 mice strongly preferred flavored SS to flavored fructose in a direct choice test, they preferred the fructose-paired flavor to the SS-paired flavor when these were presented in water. Fructose conditioned a stronger flavor preference than an isopreferred saccharin solution, indicating that sucralose is not responsible for the limited SS conditioning actions. SS is highly preferred by FVB/NJ and CAST/EiJ inbred mice, yet conditioned only weak flavor preferences. It is unclear why highly or equally preferred non-nutritive sweeteners condition weaker preferences than fructose, when all stimulate the same T1r2/T1r3 sweet receptor. Recent findings support the existence of non-T1r2/T1r3 glucose taste sensors; however, there is no evidence for receptors that respond to fructose but not to non-nutritive sweeteners.

Effect of a Mixture of Saccharin and 2-Butyne-1,4-diol on Electrodeposition of Nano-Grained Ni-Mo Alloys

Single face centered cubic (fcc) phase nano-grained Ni-Mo alloys were fabricated by electrodeposition in aqueous citrate-ammonia electrolytes with different concentration of sodium molybdate (0.5–7 g/L) with the addition of a mixture of saccharin and 2-butyne-1,4-diol. The effect of the additives mixture on the surface morphology and roughness, composition and grain size of nano-grained Ni-Mo deposits was investigated. It is demonstrated that this additives mixture effectively reduced surface roughness by eliminating bumps and tiny holes. Additionally, the additives mixture significantly reduced the grain size, especially when the concentration of sodium molybdate is low. The minimum grain size achieved with the presence of additives mixture is 4.4 nm with a Mo content of 18.7 at.%. Energy dispersive spectroscopy results indicated that the mixture of additives has little influence on the composition of the derived nano-grained Ni-Mo alloy. Steady state partial polarization together with chronopotentiometry were employed to evaluate the modification of additives to the cathodic process. It is exhibited that electrochemical behavior with the presence of additives correlates well with their effect on composition and grain size of nano-grained Ni-Mo alloys.

Postoral glucose sensing, not caloric content, determines sugar reward in C57BL/6J mice.

Recent studies suggest that because of their energy value, sugars are more rewarding than non-caloric sweeteners. However, intragastric infusion data indicate that sugars differ in their postoral appetite-stimulating effects. We therefore compared the preference for isocaloric 8% sucrose, glucose, and fructose solutions with that of a non-caloric sweetener solution (0.8% sucralose) in C57BL/6J mice. Brief 2-bottle tests indicated that sucralose was isopreferred to sucrose but more preferred than glucose or fructose. Yet, in long-term tests, the mice preferred sucrose and glucose, but not fructose to sucralose. Additional experiments were conducted with a non-caloric 0.1% sucralose + 0.1% saccharin mixture (S + S), which does not have the postoral inhibitory effects of 0.8% sucralose. The S + S was preferred to fructose in brief and long-term choice tests. S + S was also preferred to glucose and sucrose in brief tests, but the sugars were preferred in long-term tests. In progressive ratio tests, non-deprived and food-deprived mice licked more for glucose but not fructose than for S + S. These findings demonstrate that the nutrient-specific postoral actions, not calories per se, determine the avidity for sugar versus non-caloric sweeteners. Furthermore, sweet taste intensity and potential postoral inhibitory actions must be considered in comparing non-caloric and caloric sweeteners.

Aqueous Cr(VI) reduction by electrodeposited zero-valent iron at neutral pH: Acceleration by organic matters

This work investigated the effect of co-existing organic matters on aqueous Cr(VI) reduction by electrodeposited zero-valent iron (ED Fe 0) at neutral pH. The ED Fe 0 prepared in a solution containing mixture of saccharin, l-ascorbic acid and sodium dodecyl sulfate showed higher activity in reducing the aqueous Cr(VI) at neutral pH than that prepared without any organic presence. XRD and SEM indicated that the structure of ED Fe 0 was significantly improved to nano-scale by the presence of organic mixture in the preparation solution. Further, the ED Fe 0 activity in the Cr(VI) reduction at neutral pH was increased by the co-existence of citric acid or oxalic acid in the chromate solution. Electrochemical impedance spectroscopy (EIS) demonstrated that the corrosive current increased with the concentration of organic matter in the reaction solution. With the co-existing organic matters in the preparation solution, the ED Fe 0 corroded more rapidly due to its nano-size, thus the Cr(VI) reduction by the ferrous iron was accelerated. With the co-existing organic matters in the reaction solution, the Cr(VI) reduction was accelerated by a Fe(II) complex as the main electron donor, and a prevention of the passivation due to the Fe(III) and Cr(III) complexes also accelerated the Cr(VI) reduction.

Resolution of an intense sweetener mixture by use of a flow injection sensor with on-line solid-phase extraction

An integrated solid-phase spectrophotometry-FIA method is proposed for simultaneous determination of the mixture of saccharin (1,2-benzisothiazol-3(2H)-one-1,1-dioxide; E-954) (SA) and aspartame (N-L-alpha-aspartyl-L-phenylalanine-1-methyl ester; E-951) (AS). The procedure is based on on-line preconcentration of AS on a C18 silica gel minicolumn and separation from SA, followed by measurement, at lambda = 210 nm, of the absorbance of SA which is transiently retained on the adsorbent Sephadex G-25 placed in the flow-through cell of a monochannel FIA setup using pH 3.0 orthophosphoric acid-dihydrogen phosphate buffer, 3.75x10(-3) mol L(-1), as carrier. Subsequent desorption of AS with methanol enables its determination at lambda = 205 nm. With a sampling frequency of 10 h(-1), the applicable concentration range, the detection limit, and the relative standard deviation were from 1.0 to 200.0 microg mL(-1), 0.30 microg mL(-1), and 1.0% (80 microg mL(-1), n = 10), respectively, for SA and from 10.0 to 200.0 microg mL(-1), 1.4 microg mL(-1), and 1.6% (100 microg mL(-1), n = 10) for AS. The method was used to determine the amounts of aspartame and saccharin in sweets and drinks. Recovery was always between 99 and 101%. The method enabled satisfactory determination of blends of SA and AS in low-calorie and dietary products and the results were compared with those from an HPLC reference method.

Brief access to sweets protect against relapse to cocaine-seeking

The availability of alternative rewards can reduce acquisition and maintenance of cocaine self-administration in rats and humans. Once acquired, however, addiction is an intractable disease where relapse is elicited by exposure to drug-associated cues, the drug itself, or stress. The present study shows that both cocaine-seeking and drug-induced relapse are significantly reduced when drug-experienced, but abstinent, rats are given just 5 min daily prior access to a palatable glucose + saccharin mixture. The results suggest that presentation of an alternative reward may be useful as a therapeutic intervention for cocaine seeking and relapse.

Differential effects of removing the glucose or saccharin components of a glucose–saccharin mixture in a successive negative contrast paradigm

When rats experience an unexpected decrease in reward value, e.g., from 32% sucrose to 4% sucrose, consummatory behavior abruptly decreases to a level below control subjects that only experience the lesser reward, a phenomenon known as Successive Negative Contrast (SNC). In food deprived rats experiencing downshifts in sucrose concentration, SNC dissipates in 3–4 days, as consummatory behavior in shifted rats recovers to the level of unshifted controls. In Experiment 1 food deprived rats that were given 5 min daily access to a 2% glucose–0.15% saccharin mixture, and subsequently shifted to 2% glucose alone, displayed a dramatic SNC effect relative to rats that only received 2% glucose. This SNC effect was primarily manifested as a decrease in the number of consummatory bursts initiated. Interestingly, intake failed to recover to control levels during eight daily postshift sessions. However, in Experiment 2 subjects that were shifted from the same glucose–saccharin mixture to 0.15% saccharin alone failed to show SNC rather, intake fell to the level of control animals which only received 0.15% saccharin. The data from Experiment 1, in conjunction with previous studies utilizing non-deprived rats, quinine adulteration, or shifts from sucrose to saccharin, show that reductions in taste value can produce contrast effects, but suggest that a threshold caloric value is necessary for recovery. The data from Experiment 2 may suggest that saccharin and glucose do not contribute equally to the enhanced palatability of the mixture.

Gustation as a factor in the ingestion of sweet and fat emulsions by the rat

This paper was written to pay honor to Professor Gerard P. Smith because of his strong influence on me to study the ingestion of sweet and fat mixtures. Three experiments are reported here, in which the laboratory rat was given an emulsion of a glucose+saccharin mixture with corn oil. In the first experiment, a two-bottle, 24-h test was given comparing the emulsion with water. Over 6 weeks, the concentration of the corn oil was gradually increased. When given only food and water, or the glucose/saccharin solution, the rats regulated their caloric intake and grew at a normal rate. In contrast, when the corn oil was present, the rats significantly increased their caloric intake, resulting in a marked increase in body weight. In the second experiment, a detailed analysis of the ingestion revealed that the rate of licking the emulsion during drinking bouts increased in a linear manner as the concentration of the corn oil was increased. In the third experiment, a conditioned taste aversion to the sweet/fat emulsion generalized to the fat more than to the sweet solutions. The implications for a gustatory input are discussed.

The Effect of Electrolytes Composition on the Behaviour of Saccharin and N-methylsaccharin during Ni Electrodeposition

SUMMARYThe interaction between saccharin, N-methylsaccharin and the cathode during Ni electrodeposition in electrolytes containing different quantities of sulphate, chloride and citrate and gluconate ions was investigated by determining consumption rates (V∞) of additives and accumulation rates (Va) of cathodic reaction products. The hydroxycarboxylic acids and/or chloride anions increase Vc of saccharin and N-methylsaccharin in comparison with the anions of Watts electrolyte by accelerating either one or both cathodic reduction reactions of the carbonyl group (with and without hydrogenolysis of the endocyclic C3/4N bond). The mixtures of the cathodic reaction products of both additives in all-chloride electrolyte differ from that of Watts electrolyte, and only the cathodic reaction products mixture of saccharin differs markedly in the presence of citric and gluconic acids at concentrations of 0.04-0.10 mol dm−3. The quantity of accumulated o-toluene sulphonamide depends on the concentration of saccharin in electrolytes containing organic acids. The largest accumulation rate (Va) of the above compound was found at a concentration of ∼1.25 mM of additive. An increase in Va of o-toluene sulphonamide, N-methyl-o-toluene sulphonamide and N-methylbenzylsultame (2,3-dihydro-2-methyl-1,2- benzisothiazole-1, 1-dioxide) shows that the adsorption of additives by a carbonyl group increases. A decrease in Va of the corresponding benzamides suggests the opposite influence of investigated anions on the adsorption of additives by a sulphonyl group. The behaviour of additives in all electrolytes under study depended on their structure. The Va of benzamide and benzylsultame (2,3-dihydro-1,2-benzisothiazole-1,1-dioxide) were lower than the corresponding values of Va for N-methyl derivatives, however, Va of o-toluene sulphonamide was significantly higher than V of N-methyl-o-toluene sulphonamide. The difference of behaviour of saccharin and N-methylsaccharin in distinct electrolytes is decided by the N-methyl group, which blocked the dissociation of the latter additive.

The interaction of additives with the cathode in a mixture of saccharin, 2-butyne-1,4-diol and phthalimide during nickel electrodeposition in a Watts-type electrolyte

The interaction of additives with the cathode and the interplay of saccharin, 2-butyne-1,4-diol and phthalimide was investigated by determination of the consumption rates ( V c) of the additives, accumulation rates ( V a) of the cathodic reaction products and the incorporation of sulfur and carbon in electrodeposits. The main transformation products of saccharin were benzamide, o-toluene sulphonamide and benzylsultame, while phthalimide gave rise to phthalimidine and o-toluene amide. Cathodic reaction products showed the adsorption modes of the additives on electrodeposits. Saccharin and phthalimide in the mixture increased V c as well as V a of o-toluene sulfonamide and phthalimidine. 2-Butyne-1,4-diol decreased V a of o-toluene sulfonamide and phthalimidine and increased the V a of benzamide and incorporation of sulfur. The increase of V c and V a showed a synergistic effect of the additives. The aromatic compounds in the mixture under study increased additive adsorption by the carbonyl group and 2-butyne-1,4-diol increased the adsorption of saccharin by the sulfonyl group.

The Rat’s Acceptance and Preference for Sucrose, Maltodextrin, and Saccharin Solutions and Mixtures

Sclafani, A., B. Thompson, and J. C. Smith. The rat’s acceptance and preference for sucrose, maltodextrin, and saccharin solutions and mixtures. Physiol Behav 63(4) 499–503, 1998. Prior work indicates that rats prefer a mixture of sucrose and maltodextrin to either carbohydrate alone. The present experiment examined whether a sucrose + maltodextrin (S + M) mixture also increases total fluid intake as does saccharin + carbohydrate mixtures. In 23 h/day, one-bottle tests male rats consumed more of a 1% sucrose + 1% maltodextrin mixture than they did of either 2% sucrose or 2% maltodextrin. Adding 0.2% saccharin to the S + M mixture further stimulated consumption. The rats overconsumed the mixture solutions primarily by increasing bout size. In two-bottle choice tests the rats strongly preferred the S + M mixture to the 2% sucrose and 2% maltodextrin solutions and showed a nonreliable preference for the S + M + saccharin mixture to the S + M mixture. The palatability of the S + M mixture is thought to be related to the activation of separate “sweet” and “maltodextrin” tastes.

Is Fructose Sweeter Than Glucose for Rats?

Because it is generally thought that the intensity of the taste of fructose is greater than that of glucose for rats, it seemed surprising when sham-fed rats drank substantially less of a mixture of 6% fructose plus saccharin than of a mixture of 6% glucose plus saccharin. At least 3 different factors contribute to this effect. First, the taste of fructose is less attractive to rats than is the taste of glucose; sham-fed rats strongly preferred glucose over fructose (no saccharin was used in this experiment). The second factor is experience. Rats having substantial previous experience with glucose, but not with fructose, consistently preferred glucose over fructose. Conversely, rats having substantial previous experience with fructose, but not with glucose, initially showed no consistent preference but subsequently tended to prefer glucose. The third factor is an interaction between saccharin and the type of sugar. Rats given only one solution at a time drink approximately as much fructose as glucose when the solutions contain no saccharin. The addition of 0.25% saccharin to 6% glucose stimulated intake, whereas the addition of the same amount of saccharin to 6% fructose did not stimulate intake. As a result, rats ingested substantially more of a mixture of 0.25% saccharin plus 6% glucose than they did of a comparable mixture of saccharin and fructose, even though rats ingest similar amounts of fructose and glucose without saccharin in single-bottle tests. Because the differential effect of saccharin on intake appeared within 2 h in naive rats, and did not greatly change over a 3-day period, it is probably not attributable to conditioning. These results suggest that these sugars have qualitatively different tastes.

Stress selectively reduces sugar + saccharin mixture intake but increases proportion of calories consumed as sugar by rats

Exposure to unsignaled, inescapable tailshock reduces intake of quinine- or saccharin-adulterated water but increases intake of dilute sucrose solution. This pattern suggests that stress may reduce consumption of quinine and saccharin by enhancing their aversive taste properties. The present study provided additional support for this interpretation: Stress reduced intake of a saccharin-adulterated solution of glucose (Experiment 1) or sucrose (Experiment 2) but not of unadulterated sugar solutions. Stress also reduced body weight and total calorie intake, and increased selection of calories in the form of sugar (Experiment 2). These findings are inconsistent with the generalized “anhedonia” concept prominent in the literature on stress-induced changes in ingestion and other motivated behaviors. The selectivity of tailshock’s effects on ingestion encourages further development of an energy-regulation model of stress (the regulatory shift hypothesis), including exploration of the roles that macronutrient accessibility and sugars’ stress-reducing, reinforcing properties might play in the behavior of stressed rats.

Rapid oral mixing of glucose and saccharin by rats.

Within 5 minutes after initial contact rats show excessive consumption of a mixture of saccharin and glucose solutions. With a glucose solution in one bottle and the saccharin solution in another, a combination of which matches the above mixture, the rats also show large intakes. The pattern of drinking from the glucose and the saccharin bottles indicates that the rat mixes the solutions in rapid order, producing the preferred concentration of saccharin and glucose.

Schedule-induced ethanol polydipsia: Enhancement by saccharin

The effect of adding sodium saccharin to a 5% ethanol solution on intake was examined. One set of animals were maintained at 80% of their free-feeding weight, in their home-cages with either 5% ethanol, or 5% ethanol-0.25% sodium saccharin as the only fluid available for three months (home-cage condition). A second set of animals were maintained in cages with automatic food dispensers that provided a 24 hr feeding regimen known to produce ethanol overdrinking (schedule-induced condition). These animals had 5% ethanol as their only available fluid for one month, followed by the 5% ethanol-0.25% sodium saccharin mixture for two months. No significant differences in ethanol intake were found between the 2 home-cage conditions (5% ethanol = 11.6 g ethanol/kg/day; 5% ethanol in 0.25% sodium saccharin = 11.7 g ethanol/kg/day. However, the addition of saccharin in the schedule-induced condition produced a marked increase in ethanol intake (5% ethanol = 13.1 g ethanol/kg/day; 5% ethanol in 0.25% sodium saccharin = 15.1 g ethanol/kg/day). The home-cage animals showed no sign of an abstinence syndrome upon substitution of water for ethanol. In the schedule-induced group, severe tonic-clonic seizures occured as a result of ethanol withdrawal.