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Storage Duration (storage + duration)
Selected AbstractsThawed cryoprecipitate stored for 6 h at room temperature: a potential alternative to factor VIII concentrate for continuous infusionHAEMOPHILIA, Issue 6 2004L. M. B. Pesquera-Lepatan Summary., Continuous infusion (CI) of factor VIII concentrates has been demonstrated to be cost-effective method in maintaining stable levels of FVIII activity in haemophilia A patients with major bleeding or undergoing major surgery. Cryoprecipitates remain the major source of FVIII in developing countries-like the Philippines because of limited availability and high cost of concentrates. To support the use of cryoprecipitate as alternative to FVIII concentrate for CI in centres with no factor concentrates, FVIII levels in 37 bags of random cryoprecipitate were measured at 0, 2, 4 and 6 h after thawing, kept at room temperature with bacteriological culture studies performed on the sixth hour. The mean FVIII content at hour 0 was 108.10 U per bag. Type ORh+ blood had lower FVIII content (±78.91 U per bag) compared with blood types ARh+ (±121.64 U per bag) and BRh+ (±117.04 U per bag). The units stored <6 months had higher FVIII content (±117.74 U per bag) compared with those stored for over 6- but <12-months (±66.77 U per bag). The mean rate of decline of FVIII activity at 2, 4 and 6 h was statistically significant at 10.35% (P = 0.000), 21.49% (P = 0.000) and 29.41% (P = 0.000) from baseline, respectively, using the paired t-test. Similar finding was found across different blood types and storage duration. Only one of 37 bags grew Staphylococcus aureus on day 10 of incubation. [source] Some characteristics of sperm motility in European hake (Merluccius merluccius, L., 1758)JOURNAL OF APPLIED ICHTHYOLOGY, Issue 5 2010A.-L. Groison Summary The objective of this paper is to characterize some of the sperm motility parameters in European hake (Merluccius merluccius), which is considered to be a species with aquaculture potential. The total ATP, ADP and AMP concentrations were determined using high-performance liquid chromatography on hake sperm samples collected during the winter-early spring in the Bay of Biscay (France) (n = 22) and on hake sperm samples collected during the summer-early autumn in waters off Western Norway (n = 5). The Adenylate Energy Charge (AEC) was deduced from these data. Computer Assisted Sperm Analysis (CASA) was used to measure a series of parameters characterizing the motility and the sperm swimming performances. Changes in salinity of the swimming medium affected all the measured motility parameters. The sperm velocity and the straightness of the movement were at maximum when sperm was activated with 100% filtrated sea water (100 SW) but decreased sharply later. When sperm was activated in filtrated sea water (50% diluted with distilled water: 50 SW) the values of these parameters increased (with a lower percentage of active cells) during the first 2.5 min and thereafter decreased slowly. In 50 SW, the initial velocity was lowered but the swimming period lasting 4.5 times longer than in 100 SW (but with a lower percentage of actively swimming cells). Initial sperm motility (percentage of swimming cells) in 100 SW was affected by sperm storage duration. Undiluted sperm could be stored at 4°C for 5 days and still show 13 ± 7% motility; the velocity and straightness of the movement were at maximum at the earliest period of measurement (0.5,1 day of storage) and then decreased gradually to reach their minima after 4 days of storage. Further, both the AEC and ATP content decreased with storage time, with the AEC decreasing from 0.78 ± 0.07 (mean ± SD) at stripping time to 0.20 ± 0.09 after 2 days of storage. Over the same period ATP content decreased from 85 ± 80 to 5 ± 4 nanomoles 10,9 spermatozoa, these data presenting a high variability. [source] VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODSJOURNAL OF FOOD QUALITY, Issue 6 2007CHARANJIT KAUR ABSTRACT Quality and viscosity of tomato juice is strongly governed by mechanical and thermal abuse during processing. The effect of processing and storage duration on the viscosity and quality parameters of tomato juice was evaluated in the present work. Tomato juice was obtained by two different methods, normal method (NM) and variable method (VM), and was heated by both conventional and microwave hot break treatments. Tomato juice was evaluated for various quality characteristics including precipitate weight ratio, degree of serum separation (DOSS), Brookfield viscosity, lycopene levels, vitamin C, phenols and antioxidant activity. Changes observed in several quality parameters during storage were statistically insignificant. The methods and processing had the greatest contribution toward viscosity, whereas storage duration had no significant effects. Viscosity parameters viz precipitate weight, DOSS and Bostwick consistency revealed that juice processed by VM was more viscous than that of NM, irrespective of the hot break processing used. Ascorbic acid and lycopene content varied significantly with mechanical methods and processing conditions. However, phenolic content and antioxidant activity remained stable. The variable process represents an improvement over the conventional by enabling tomato processors to improve the consistency of the tomato product. PRACTICAL APPLICATIONS Quartering or slicing tomatoes followed by hot break processing techniques can significantly improve the quality of tomato juice in terms of reduced degree of serum separation and precipitate weight ratio. The modified technology could be considered as a viable and economical method for small- and medium-scale tomato processors with limited resources and facilities at their disposal. [source] Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored ,Fuji' Apples by Multivariate AnalysisJOURNAL OF FOOD SCIENCE, Issue 9 2004G. Echeverrķa ABSTRACT: Physicochemical parameters, sensory attributes, and total aroma emission of ,Fuji' apples (Malus×domestica Borkh.) were studied in relation to storage conditions, storage duration, and shelf life period. Commercially ripe fruit were analyzed after 3, 5, and 7 mo of cold storage in normal atmosphere (AIR) (210 L/m3 O2+ 0.3 L/m3 CO2) or under 3 different controlled atmosphere (CA) treatments (10 L/m3 O2+ 10 L/m3 CO2, 20 L/m3 O2+ 20 L/m3 CO2, or 10 L/m3 O2+ 30 L/m3 CO2), after which apples were kept at 20 °C for 1, 5, and 10 d. Data were subjected to partial least square regression (PLSR) analysis. Physicochemical parameters were well preserved throughout storage, especially in CA-stored apples; however, these apples showed lower total aroma emission. Sensory acceptability was also higher for CA-stored fruit after 7 mo of storage, whereas no significant differences were found for shorter storage periods. Accordingly, greater scores in sensory firmness, sensory flavor, sensory acidity, and appearance were observed for fruit stored in 10 L/m3 O2+ 10 L/m3 CO2 after long storage. Two PLSR models were established, 1 for relating physicochemical parameters to overall acceptability, and another for assessing the correlation between sensory acidity and instrumentally measured titratable acidity. The 1st PLSR model indicated that soluble solids concentration, titratable acidity, flesh firmness, and background color of the shaded side have a positive influence on acceptability. The 2nd model indicated that sensory acidity also showed an excellent correlation to instrumentally measured titratable acidity. [source] DATA ANALYSIS OF PENETROMETRIC FORCE/DISPLACEMENT CURVES FOR THE CHARACTERIZATION OF WHOLE APPLE FRUITSJOURNAL OF TEXTURE STUDIES, Issue 4 2005C. CAMPS ABSTRACT The objective of the present study was to compare two chemometric approaches for characterizing the rheological properties of fruits from puncture test force/displacement curves. The first approach (parameter approach) computed six texture parameters from the curves, which were supposed to be representative of skin hardness, fruit deformation before skin rupture, flesh firmness and mechanical work needed to penetrate the fruit. The second approach (whole curve approach) used the whole digitized curve (300 data points) in further data processing. Two experimental studies were compared: first, the variability of the rheological parameters of five apple cultivars; second, the rheological variability that was characterized as a function of storage conditions. For both approaches, factorial discriminant analysis was applied to discriminate the fruits based on the measured rheological properties. The qualitative groups in factorial discriminant analysis were either the apple cultivar or the storage conditions (days and temperatures of storage). The tests were carried out using cross-validation procedures, making it possible to compute the number of fruits correctly identified. Thus the percentage of correct identification was 92% and 87% for using the parameter and the whole curve approaches, respectively. The discrimination of storage duration was less accurate for both approaches giving about 50% correct identifications. Comparison of the percentage of correct classifications based on the whole curve and the parameter approaches showed that the six computed parameters gave a good summary of the information present in the curve. The whole curve approach showed that some additional information, not present in the six parameters, may be appropriate for a complete description of the fruit rheology. [source] Hydrogels assembled by inclusion complexation of poly(ethylene glycol) with alpha-cyclodextrinASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, Issue 5 2009Jie Wang Abstract Polymeric hydrogels were prepared based on the inclusive complexation between ,-cyclodextrin (,-CD) and poly(ethylene glycol) (PEG). Because the rheological property of a thermodynamic stable hydrogel should be gap-independent, it is found in this work that the uniformed hydrogel can be distinguished from gel-like aggregation by changing the plate gap during the rheological measurement. By this rheological method it is determined that suitable storage duration is necessary for the preparation of uniform hydrogels. However, the sonication technique after mixing CD and PEG solutions or increasing PEG concentration can shorten the time to form stable hydrogels. Moreover, the molecular weight of PEG should be high enough (,8000 g/mol) for sol-gel transition. The higher the molecular weight of PEG is, the longer storage time is needed to obtain a uniform hydrogel. From the observation by differential scanning calorimetry (DSC) and X-ray diffraction (XRD) of prepared hydrogels, we concluded that the driving force of networks should be attributed to the crystallization of complexed ,-CDs in the ,-CD/PEG pseudo-polyrotaxanes. Copyright © 2009 Curtin University of Technology and John Wiley & Sons, Ltd. [source] Effects of temperature and duration of sample storage on the haematological characteristics of western grey kangaroos (Macropus fuliginosus)AUSTRALIAN VETERINARY JOURNAL, Issue 4 2006KL HULME-MOIR Objective To investigate the effects of storage duration and temperature on haematological analyses performed on blood from the western grey kangaroo (Macropus fuliginosis). Method Blood samples from five western grey kangaroos were stored at 4°C, 24°C and 36°C. Each sample was analysed haematologically over a 5-day period. Results The blood samples maintained optimal stability at 4°C. At this temperature the haematological values remained essentially unchanged for the duration of the study, while samples stored at 36°C and 24°C showed significant changes in some haematological measures by 12 h and 48 h, respectively. Disturbances in leukocyte morphology were evident, to varying degrees, in all samples. Conclusions Blood samples from macropodids should be tested within 48 h of collection if stored at a room temperature of about 24°C. Where testing is to be delayed for more than 48 h, samples should be refrigerated as soon as possible. Exposure of samples to heat in excess of 24°C should be avoided at all times. [source] | |||||||||||||