Midrib Of Tobacco Research Articles

Hierarchically porous tobacco midrib-based biochar prepared by a simple dual-templating approach for highly efficient Rhodamine B removal

High volatile matter contents in the feedstock could promote the development of porous structures and the reactivity of biochar. Herein, tobacco midrib with high volatile matter contents was used to prepare biochar by a dual-templating approach with mild activators (K2C2O4·H2O, CaCO3). The characterizations of textural properties indicated that tobacco midrib-based biochar possessed numerous meso-, micro-, and macro-pores, specific surface area reached 1841.9 m2 g−1. As a dye adsorbent, the adsorption capacity of this biochar towards Rhodamine B reached 588.7 mg g−1. After recycling 5 times, it still retained over 90% of its initial adsorption capacity. Moreover, thermodynamic parameters assessed with full vańt Hoff equation confirmed that dye molecules replace water molecules connected on biochar surface during the adsorption according to negative heat capacity change (-3.9 kJ mol−1 K−1), ΔH0 (–22.1 kJ mol−1) and ΔS0 (0.3 kJ mol−1) revealed that the adsorption process of Rh B by TMB was exothermic and the disorder of the solid–liquid interface increased. Overall, this research provides a mild and effective approach to modifying biochar from special tissue of agriculture waste and an insight into the process of dye adsorption on biochar from thermodynamics.

A Drying Model of Tobacco Midrib Expanding in Air Flow

A Drying Model of Tobacco Midrib Expanding in Air Flow

Potential nitrite scavengers as inhibitors of the formation of N-nitrosamines in solution and tobacco matrix systems.

The ability of 20 compounds, all but one tobacco constituents, to inhibit the formation of tobacco-specific N-nitrosamines (TSNA) was investigated in buffer and detergent solution and in tobacco midrib and lamina systems. In solution at pH 5.5, ascorbic acid and the phenolic acids caffeic and ferulic acid were the most potent inhibitors of the reaction between nornicotine and nitrite, with nearly complete inhibition at molar ratios test compound/nitrite > 1:1. Also, cysteine > dihydrocaffeic acid > protocatechuic acid approximately catechin acted as strong inhibitors with >90% inhibition at a ratio of 3:1. Lower inhibitions were observed with chlorogenic acid > p-coumaric acid > sclareol > serine. Rutin showed an inhibition of 34% at a ratio of 0.1:1. Sclareol, alanine, proline, and serine did not significantly affect the N-nitrosonornicotine (NNN) formation. alpha-Tocopherol and glutathione enhanced NNN formation at pH 5.5 but were inhibitors at pH 3. Cinnamic acid, vanillic acid, eugenol, and esculin enhanced NNN formation. Increased NNN formation was also observed for dihydrocaffeic acid, chlorogenic acid, protocatechuic acid, and catechin at a less-than-equimolar ratio of test compound to nitrite. The tobacco matrix experiments were performed with air-cured, ground tobacco midrib and lamina. Caffeic acid, ferulic acid, dihydrocaffeic acid and catechin were potent inhibitors of the formation of TSNA in the midrib as well as in the lamina. Also protocatechuic acid, glutathione, ascorbic acid, p-coumaric acid, chlorogenic acid and cysteine were inhibitors, while alpha-tocopherol and rutin inhibited the reaction in the midrib but not in the lamina. Cinnamic acid, vanillic acid, eugenol, alanine, proline and serine showed small effects only. The molar ratio of secondary alkaloid(s)/nitrite in the test systems were 0.1:1 (solution), approximately 0.25:1 (midrib), and approximately 1:1 (lamina) and is most likely the major contributor to the observed order of inhibition potency (solution > midrib > lamina) of the test compounds. The vicinal phenolic hydroxyl groups of polyphenols and the simultaneous presence of a phenol group and an olefinic bond in hydroxycinnamic acids were the most characteristic structural elements of the potent inhibitors.

Micro-analytical investigations on lignin in enzyme-digested tobacco lamina and midrib using pyrolysis—mass spectrometry and Curie-point pyrolysis—gas chromatography / mass spectrometry

An isolation procedure is presented for enrichment of lignin in lamina and midrib of tobacco by digestion with the enzymes pronase (protease) and cellulase (polysaccharidase). Digestion by cellulase was successful only after mechanical fracturing of the wall matrix, extensive removal of cytosolic and extraneous wall components, and after the chemical disclosure of the wall by pronase digestion. The purity of the enzyme digested residues and controls was checked by pyrolysis—mass spectrometry (Py-MS) and Curie-point pyrolysis—gas chromatography / mass spectrometry (CuPy-GC/MS). CuPy-GC/MS showed exclusively markers for lignin and carbohydrates in the pyrolysates of the enzyme digested tobacco samples. Lignin was clearly enriched in the enzyme digested residues. The relative distribution of monomeric and dimeric lignin pyrolysis products in the pyrolysis-mass spectra was comparable in lamina and midrib material. The lignin in both tobacco lamina and midrib material can be classified as a GS lignin with low amounts of coumaryl and syringyl units. Substantial amounts of carbohydrates were shown to be remaining in the residues. Cellulase digestion resulted in a reduction of 60% of the hexose markers in the pyrolysate of the lamina material and of 40% in the midrib material. The MS data on the lignin in enzyme digested cell walls of tobacco lamina material were compared with those from the Björkman lignin of the same tobacco sample. The Björkman tobacco lignin was a highly purified soluble lignin isolate contaminated with minor amounts of carbohydrates. CuPy-GC/MS indicated a higher abundance of syringyl units in the Björkman lignin compared to enzyme digested residues of the lamina material. This difference is presumably caused by a selective (Björkman) extraction of lignin from the secondary cell wall. The enzyme prepared lignin not only uses a milder preparation method but also gives a more complete view into the cell wall lignin of tobacco.

An arabinoxyloglucan from extracellular polysaccharides of suspension-cultured tobacco cells

An arabinoxyloglucan (AXG) isolated from extracellular polysaccharide of suspension-cultured tobacco cells was investigated by methylation analysis, partial acid hydrolysis and 13C NMR spectroscopy. It was found that the AXG is structurally similar to that isolated from the midrib of tobacco leaves.

Pectin Isolated from the Midrib of Leaves ofNicotiana tabacum

A pectin isolated from tobacco midrib contained residues of d-galacturonic acid (83.7%), L-rhamnose (2.2%), l-arabinose (2.4%) and d-galactose (11.2%) and small amounts of d-xylose and d-glucose. Methylation analysis of the pectin gave 2, 3, 5-tri- and 2, 3-di-O-methyl-l-arabinose, 3, 4-di- and 3-O-methyl-l-rhamnose and 2, 3, 6-tri-O-methyl-d-galactose. Reduction with lithium aluminum hydride of the permethylated pectin gave mainly 2, 3-di-O-methyl-d-galactose and the above methylated sugars. Partial acid hydrolysis gave homologous series of β-(1 → 4)-linked oligosaccharides up to pentaose of d-galactopyranosyl residues, and 2-O-(α-d-galactopyranosyluronic acid)-l-rhamnose, and di- and tri-saccharides of α-(1 → 4)-linked d-galactopyranosyluronic acid residues.These results suggest that the tobacco pectin has a backbone consisting of α-(1 → 4)-linked d-galactopyranosyluronic acid residues which is interspersed with 2-linked l-rhamnopyranosyl residues. Some of the l-rhamnopyranosyl residues carry substituen...

Pectin isolated from the midrib of leaves of Nicotiana tabacum.

A pectin isolated from tobacco midrib contained residues of d-galacturonic acid (83.7%), L-rhamnose (2.2%), l-arabinose (2.4%) and d-galactose (11.2%) and small amounts of d-xylose and d-glucose. Methylation analysis of the pectin gave 2, 3, 5-tri- and 2, 3-di-O-methyl-l-arabinose, 3, 4-di- and 3-O-methyl-l-rhamnose and 2, 3, 6-tri-O-methyl-d-galactose. Reduction with lithium aluminum hydride of the permethylated pectin gave mainly 2, 3-di-O-methyl-d-galactose and the above methylated sugars. Partial acid hydrolysis gave homologous series of β-(1 → 4)-linked oligosaccharides up to pentaose of d-galactopyranosyl residues, and 2-O-(α-d-galactopyranosyluronic acid)-l-rhamnose, and di- and tri-saccharides of α-(1 → 4)-linked d-galactopyranosyluronic acid residues.These results suggest that the tobacco pectin has a backbone consisting of α-(1 → 4)-linked d-galactopyranosyluronic acid residues which is interspersed with 2-linked l-rhamnopyranosyl residues. Some of the l-rhamnopyranosyl residues carry substituen...

LITERATURE ABSTRACTS

Stress Analysis of a Viscoelastic Sphere Subjected to Temperature and Moisture Gradients’, by V. M. M. Rao, D. D. Hamann and J. R. Hammerle.Structural‐Mechanical Properties of Casein Gels’, by M. N. Pankratova and V. N. Izmailova.An Investigation of the Acoustical Properties of Watermelon As Related to Maturity’, by R. L. Clark.Techniques for Measuring Eggshell Strength’, by L. H. Nelson and J. M. Henderson.A Digital Recording Instrument for Measuring Crisphead Lettuce Maturity in the Field’, by R. E. Garret and P. Christensen.A Bulk Compressibility Tester for Agricultural Products’, by Pictiaw Chen, H. E. Studer, Si‐Ty Lam.Rheological Parameters Related to Meat Tenderness’, by L. L. Bashford and L. Vanak.Comparison of Methods of Freshness Assessment of Wet Fish. III Laboratory Assessments of Commercial Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders.Elasticity of the Cured Burley Tobacco Midrib’, by L. R. Walton, J. H. Casada, J. N. Walker.Internal Damping Effects on Canned Foods For Quality Determination’, by R. A. Elizondo, L. F. Whitney, F. R. E. Crossley.Comparison of Methods of Freshness Assessment of Wet Fish. II. Instrumental and Chemical Assessments of Boxed Experimental Fish’, by J. R. Butt, D. M. Gibson, A. C. Jason and H. R. SandersCorrelation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters’, by G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama.A Method for Measurement of Carpel Strength in Cucumbers’, by D. E. Marshall, A. W. Hooper, L. R. Baker and D. R. Heldman.Effect of Storage and Processing Conditions on Modulus of Deformability Values of Sorghum Grain’, by D. A. Sluter, R. A. Rupp.Transverse Anisotropy in Beef Muscle’, by R. H. Locker and G. J. Daines.Effects of Ageing and Cooking on the Tenderness of Beef Muscle’, by C. Lester Davey, A. F. Niederer and A.E. Graafhuis.The Temperature Coefficient of Beef Ageing’, by C. Lester Davey and K. V. Gilbert.Influence of Ethylene on the Ripening of Stored Apples’, by M. Knee.Structural Changes in Beef Muscle During Ageing’, by C. Lester Davey and A. E. Graafhuis.Tenderness in Relation to the Temperature of Rigor Onset in Cold Shortened Beef, by R. H. Locker and G. J. Daines.The Effects of Gliadin Fractions of Varying Molecular Weight on the Mixing Properties of a Synthetic‐Dough System’, by K. Preston1, W. Woodbury2 and V. Bendelow3.Meat Loaf Type Canned Products Based on Milk or Plant Proteins’, by M. A. Thomas, A. D. Turner and K. A. Hyde.The Effects of Fibre, Starch Damage and Surfactants on the Baking Quality of Wheat/Cassava Composite Flours’, by B. J. F. Hudson and A. O. Ogunsua.Effect of Post‐rigor Muscle Length on the Texture of Meat’, by E. Dransfield and D. N. Rhodes.The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. I. Changes in Solubility and Electrophoretic Pattern’, by Z. A. Obanu, D. A. Ledward and R. A. Lawrie.Baking Performance of Egg‐yolk Lipoproteins Before and After Surface Modifications’, by V. B. Kamot, A. A. Jones, G. Graham and R. Yuell.High‐Ratio Yellow Cake. The Starch Cake as a Model System for Response to Chlorine’, by S. P. Cauvin and B. M. Cough.Home Frozen Strawberries. 1. Influence of Freezing Medium, Fanning, Syrup Temperature, Soaking Time, Storage Time and Temperature, and Rates of Freezing and Thawing on Sensory Assessments’, by M. A. Hudson, M. Leach, V. J. Sharpies and E. Pickford.Rigor Mortis in Beef Stemomandibularis Muscle at 37 d̀C’, by R. H. Locker and G. J. Daines.Effect of Shortening During Cooking on the Tenderness and Histology of Beef, by R. J. Locker and G. J. Daines.The Relationship Between Chemical Composition and Breakdown in Cooked Potato Tissue’, by D. S. Warren, D. Gray and J. S. Woodman.Home Frozen Strawberries. II. Influence of Additives in Syrup on Sensory Assessments and Texture Measurements’, by M. A. Hudson, M. E. Holgate, M. E. Gregory and E. Pickford.The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. II. Effect of Protein Changes on Some Aspects of Meat Quality’, by Z. A. Obanu, D. A. Ledward, and R. A. Lawrie.Comparison of Methods of Freshness Assessment of Wet Fish. Part 1. Sensory Assessment of Boxed Experimental Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders.

Elasticity of the Cured Burley Tobacco Midrib

Elasticity of the Cured Burley Tobacco Midrib