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Acid Addition (acid + addition)
Selected AbstractsWheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid additionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010Daliborka Koceva Komleni Summary The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinisation maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers. [source] MINIMIZING COLOR DEGRADATION IN BLUSH WINES,JOURNAL OF FOOD QUALITY, Issue 5 2003J. HATFIELD Cabernet Sauvignon wines produced with sulfur dioxide (SO2) at different levels (0, 30, 60, and 120 mg/L) added at crush and bottling were evaluated during 12 months of storage at 16C. Addition of SO2 at crush did not affect browning (absorbance at 420 nm) but increased red color (absorbance at 520 nm). As SO2 levels at bottling increased, browning and red color decreased. Prefermentation treatments (hyperoxidation, nitrogen sparging, and SO2 addition) and tannic acid addition at bottling in Cabernet Sauvignon, Delaware, and Noble blush wines stored at 16 and 37C were evaluated. Prefermentation treatments did not affect red color. Browning differences were observed in Cabernet Sauvignon but not in Delaware and Noble wines. In blush wines from all cultivars, as tannic acid levels increased, browning and red color increased. The prefermentation treatments can be used to minimize color degradation in the cultivars evaluated. [source] Effects of glucose, cellulose, and humic acids on soil microbial eco-physiologyJOURNAL OF PLANT NUTRITION AND SOIL SCIENCE, Issue 3 2004Oliver Dilly Abstract Microbial eco-physiology in soils is regulated by substrate quality of the organic matter. This regulation was studied for a forest and an agricultural soil by the combination of activity and biomass techniques. Soil respiration was stimulated by the substrate quality in the order, humic acid < cellulose < glucose over 20 days. Concurrently, substrate addition increased the respiratory quotient (RQ), defined as the ratio of mol CO2 evolution per mol O2 uptake. Anabolic processes were mainly induced by glucose addition. Soil preconditioned with glucose showed a decrease in the RQ value during glucose-induced microbial growth in comparison to non-amended control. The decrease in the RQ value induced by preconditioning with cellulose and humic acid was lower. Glucose, cellulose, and humic acid addition modified the microbial biomass as estimated by fumigation-extraction (FE), substrate-induced respiration (SIR), and ATP content. Since each biomass estimate refers to specific microbial components, shifts in microbial eco-physiology and community structure induced by substrate quality were reflected by SIR : FE and SIR : ATP ratios. The active and glucose-responsive biomass in the forest soil which was earlier suggested as being dominated by K-strategists was increased in the order, humic acid < cellulose < glucose. Einfluss von Zugaben von Glucose-, Cellulose und Huminsäuren auf die mikrobielle Ökophysiologie im Boden Die Ökophysiologie der mikrobiellen Gemeinschaften in Böden ist abhängig von der Substratqualität der organischen Substanz. Dies wurde nach Zugabe von Substraten für zwei Böden, einer unter Buchenwald und einer unter Acker, anhand einer Kombination von biochemischen und physiologischen Aktivitäts- und Biomassetechniken analysiert. Die Substratzugabe erhöhte die Bodenatmung über 20 Tage hinweg in der Reihenfolge Huminsäuren < Cellulose < Glucose. Gleichzeitig wurde auch der respiratorische Quotient (RQ), definiert als das Verhältnis von CO2 -Freisetzung zu O2 -Aufnahme, durch die Substratzugabe erhöht und anabolische Prozesse induziert. Das mikrobielle Wachstum wurde in erster Linie durch Glucose stimuliert. Der mit Glucose als Substrat versetzte Boden zeigte eine Abnahme des RQ während eines glucose-induzierten Wachstums im Vergleich zur Kontrolle. Eine solche Abnahme war bei der Huminsäure- und Cellulosebehandlung geringer. Die Zugabe von Glucose, Cellulose und Huminsäuren veränderte schließlich die mikrobielle Biomasse, welche mittels Fumigation-Extraktion, substratinduzierter Atmung und ATP-Gehalt ermittelt wurde. Da jede Technik spezifische mikrobielle Komponenten erfasst, wurden Veränderungen in der mikrobiellen Ökophysiologie und der Struktur der mikrobiellen Gemeinschaften durch die Substrate induziert, die in dem SIR:FE- und SIR:ATP-Verhältnis erkennbar waren. Die aktive und glucoseaktivierbare Biomasse in einem von K-Strategen dominierten Waldboden nahm von Huminsäure-, über Cellulose- und Glucosezugabe hin zu. [source] Aqueous Processing and Stabilization of Manganese Zinc Ferrite Powders via a Passivation,Dispersion ApproachJOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 9 2002Michael M. Mandanas A dispersion scheme for aqueous processing of manganese zinc ferrite suspensions is presented. The addition of oxalic acid leads to the formation of a uniform negative charge on the surface such that a cationic polyelectrolyte, polyethyleneimine (PEI), adsorbs and provides electrosteric dispersion. At 0.5 w/w (weight percent with respect to the dry powder) oxalic acid addition, there is a relatively uniform negative surface charge (approximately ,30 mV) within the suspension pH range investigated (3,10), eliminating the isoelectric point (pH ,7.6) present for the as-received metal oxide powder. At the addition of 0.5 w/w PEI on an oxalate-treated surface, the surface charge is constant and positive (,20 mV) through a wide pH range, ,5,10. The resulting rheological data for passivation,dispersion of relatively high-solids manganese zinc ferrite suspensions (,80 wt%) demonstrate improved colloid stability with improved rheological properties. The resulting apparent viscosity and Bingham yield point is 0.01 Pa·s (12.0 cP) and 0.24 Pa (2.4 dynes/cm2), respectively. A sulfonated napthalene-based dispersant, typically used in industry, gives an apparent viscosity and Bingham yield point of 0.03 Pa·s (32 cP) and 3.1 Pa (31 dynes/cm2), respectively. [source] The role of the yeast plasma membrane SPS nutrient sensor in the metabolic response to extracellular amino acidsMOLECULAR MICROBIOLOGY, Issue 1 2001Hanna Forsberg In response to discrete environmental cues, Saccharomyces cerevisiae cells adjust patterns of gene expression and protein activity to optimize metabolism. Nutrient-sensing systems situated in the plasma membrane (PM) of yeast have only recently been discovered. Ssy1p is one of three identified components of the Ssy1p,Ptr3p,Ssy5 (SPS) sensor of extracellular amino acids. SPS sensor-initiated signals are known to modulate the expression of a number of amino acid and peptide transporter genes (i.e. AGP1, BAP2, BAP3, DIP5, GAP1, GNP1, TAT1, TAT2 and PTR2) and arginase (CAR1). To obtain a better understanding of how cells adjust metabolism in response to extracellular amino acids in the environment and to assess the consequences of loss of amino acid sensor function, we investigated the effects of leucine addition to wild-type and ssy1 null mutant cells using genome-wide transcription profile analysis. Our results indicate that the previously identified genes represent only a subset of the full spectrum of Ssy1p-dependent genes. The expression of several genes encoding enzymes in amino acid biosynthetic pathways, including the branched-chain, lysine and arginine, and the sulphur amino acid biosynthetic pathways, are modulated by Ssy1p. Additionally, the proper transcription of several nitrogen-regulated genes, including NIL1 and DAL80, encoding well-studied GATA transcription factors, is dependent upon Ssy1p. Finally, several genes were identified that require Ssy1p for wild-type expression independently of amino acid addition. These findings demonstrate that yeast cells require the SPS amino acid sensor component, Ssy1p, to adjust diverse cellular metabolic processes properly. [source] Bioanalysis of pentoxifylline and related metabolites in plasma samples through LC-MS/MSBIOMEDICAL CHROMATOGRAPHY, Issue 6 2010Daniela Iuliana Sora Abstract Analytical aspects related to the assay of pentoxifylline (PTX), lisofylline (M1) and carboxypropyl dimethylxanthine (M5) metabolites are discussed through comparison of two alternative analytical methods based on liquid chromatography separation and atmospheric pressure electrospray ionization tandem mass spectrometry detection. One method is based on a ,pure' reversed-phase liquid chromatography mechanism, while the second one uses the additional polar interactions with embedded amide spacers linking octadecyl moieties to the silicagel surface (C-18 Aqua stationary phase). In both cases, elution is isocratic. Both methods are equally selective and allows separation of unknowns (four species associated to PTX, two species associated to M1) detected through specific mass transitions of the parent compounds and owning respective structural confirmation. Plasma concentration,time patterns of these compounds follow typical metabolic profiles. It has been advanced that in-vivo formation of conjugates of PTX and M1 is possible, such compounds being cleaved back to the parent ones within the ion source. The first method was associated with a sample preparation procedure based on plasma protein precipitation by strong organic acid addition. The second method used protein precipitation by addition of a water miscible organic solvent. Both analytical methods were fully validated and used to assess bioequivalence between a prolonged release generic formulation and the reference product, under multidose and single dose approaches. Copyright © 2009 John Wiley & Sons, Ltd. [source] Effect of Halide and Acid Additives on the Direct Synthesis of Hydrogen Peroxide using Supported Gold,Palladium CatalystsCHEMSUSCHEM CHEMISTRY AND SUSTAINABILITY, ENERGY & MATERIALS, Issue 6 2009Edwin Ntainjua N. Dr. Abstract Acidity is crucial: The effect of halide and acid addition on the direct synthesis of hydrogen peroxide is studied for magnesium oxide- and carbon-supported bimetallic gold,palladium catalysts. When using a Au,Pd/C catalyst, the acidity of the methanol/water solvent has a profound effect on the productivity (P). The effect of halide and acid addition on the direct synthesis of hydrogen peroxide is studied for magnesium oxide- and carbon-supported bimetallic gold,palladium catalysts. The addition of acids decreases the hydrogenation/decomposition of hydrogen peroxide, and the effect is particularly pronounced for the magnesium oxide-supported catalysts whilst for carbon-supported catalysts the pH requires close control to optimize hydrogen peroxide synthesis. The addition of bromide leads to a marked decrease in the hydrogenation/decomposition of hydrogen peroxide with either catalyst. These effects are discussed in terms of the structure of the gold,palladium alloy nanoparticles and the isoelectric point of the support. We conclude that with the highly active carbon-supported gold,palladium catalysts these additives are not required and that therefore this system presents the potential for the direct synthesis of hydrogen peroxide to be operated using green process technology. 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