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Dimethyl Sulphide (dimethyl + sulphide)
Selected AbstractsLinking the composition of bacterioplankton to rapid turnover of dissolved dimethylsulphoniopropionate in an algal bloom in the North SeaENVIRONMENTAL MICROBIOLOGY, Issue 5 2001Mikhail V. Zubkov The algal osmolyte, dimethylsulphoniopropionate (DMSP), is abundant in the surface oceans and is the major precursor of dimethyl sulphide (DMS), a gas involved in global climate regulation. Here, we report results from an in situ Lagrangian study that suggests a link between the microbially driven fluxes of dissolved DMSP (DMSPd) and specific members of the bacterioplankton community in a North Sea coccolithophore bloom. The bacterial population in the bloom was dominated by a single species related to the genus Roseobacter, which accounted for 24% of the bacterioplankton numbers and up to 50% of the biomass. The abundance of the Roseobacter cells showed significant paired correlation with DMSPd consumption and bacterioplankton production, whereas abundances of other bacteria did not. Consumed DMSPd (28 nM day,1) contributed 95% of the sulphur and up to 15% of the carbon demand of the total bacterial populations, suggesting the importance of DMSP as a substrate for the Roseobacter -dominated bacterioplankton. In dominating DMSPd flux, the Roseobacter species may exert a major control on DMS production. DMSPd turnover rate was 10 times that of DMS (2.7 nM day,1), indicating that DMSPd was probably the major source of DMS, but that most of the DMSPd was metabolized without DMS production. Our study suggests that single species of bacterioplankton may at times be important in metabolizing DMSP and regulating the generation of DMS in the sea. [source] The role of the oceans in climateINTERNATIONAL JOURNAL OF CLIMATOLOGY, Issue 10 2003G. R. Bigg Abstract The ocean is increasingly seen as a vital component of the climate system. It exchanges with the atmosphere large quantities of heat, water, gases, particles and momentum. It is an important part of the global redistribution of heat from tropics to polar regions keeping our planet habitable, particularly equatorward of about 30°. In this article we review recent work examining the role of the oceans in climate, focusing on research in the Third Assessment Report of the IPCC and later. We discuss the general nature of oceanic climate variability and the large role played by stochastic variability in the interaction of the atmosphere and ocean. We consider the growing evidence for biogeochemical interaction of climatic significance between ocean and atmosphere. Air,sea exchange of several radiatively important gases, in particular CO2, is a major mechanism for altering their atmospheric concentrations. Some more reactive gases, such as dimethyl sulphide, can alter cloud formation and hence albedo. Particulates containing iron and originating over land can alter ocean primary productivity and hence feedbacks to other biogeochemical exchanges. We show that not only the tropical Pacific Ocean basin can exhibit coupled ocean,atmosphere interaction, but also the tropical Atlantic and Indian Oceans. Longer lived interactions in the North Pacific and Southern Ocean (the circumpolar wave) are also reviewed. The role of the thermohaline circulation in long-term and abrupt climatic change is examined, with the freshwater budget of the ocean being a key factor for the degree, and longevity, of change. The potential for the Mediterranean outflow to contribute to abrupt change is raised. We end by examining the probability of thermohaline changes in a future of global warming. Copyright © 2003 Royal Meteorological Society [source] Halitosis among racially diverse populations: an updateINTERNATIONAL JOURNAL OF DENTAL HYGIENE, Issue 1 2008S Rayman Abstract:, The aim of this paper is to highlight the cultural perceptions of halitosis to dental professionals. Halitosis (oral malodour or bad breath) is caused mainly by tongue coating and periodontal disease. Bacterial metabolism of amino acids leads to metabolites including many compounds, such as indole, skatole and volatile sulphur compounds (VSC), hydrogen sulphide, methyl mercaptan and dimethyl sulphide. They are claimed to be the main aetiological agents for halitosis. Gastrointestinal diseases are also generally believed to cause halitosis. In general, physicians and dentists are poorly informed about the causes and treatments for halitosis. The paper reviews the prevalence and distribution of halitosis, oral malodour, its aetiology, concepts of general and oral health and diseases and their perception among racially diverse population. Eating, smoking and drinking habits and understanding of halitosis as a social norm among different people has been highlighted. The treatment options have also been presented very briefly. A brief discussion about general importance within existing healthcare services has been highlighted. Oral malodour may rank only behind dental caries and periodontal disease as the cause of patient's visits to the dentist. It is a public social health problem. The perception of halitosis is different in culturally diverse populations. So the dental professionals should be aware of the cultural perceptions of halitosis among racially and culturally diverse populations. There is a need to integrate the cultural awareness and knowledge about halitosis among the dental professional for better understanding of halitosis to treat patients with the social dilemma of halitosis to improve the quality of life and well-being of individuals with the problem. It is concluded that dental professionals (especially dental hygienists) should be prepared to practice in a culturally diverse environment in a sensitive and appropriate manner, to deliver optimal oral health and hygiene care. [source] Intra- and extra-oral halitosis: finding of a new form of extra-oral blood-borne halitosis caused by dimethyl sulphideJOURNAL OF CLINICAL PERIODONTOLOGY, Issue 9 2007Albert Tangerman Abstract Aim: The aim of this study was to unravel the origen and cause of intra-oral and extra-oral halitosis. Material and Methods: We studied 58 patients complaining of halitosis, using gas chromatography of volatile sulphur compounds (VSCs) in mouth and nose breath, organoleptic scoring of mouth and nose breath, Halimeter® readings of mouth air and tongue-coating inspection. Subjects had no precence or history of periodontitis. Result: Of 58 patients, 47 patients had halitosis of oral origin, six had halitosis of extra-oral origin and five had no halitosis (halitophobia). A strong correlation was found between the degree of intra-oral halitosis as measured by organoleptic scoring of mouth breath and the concentration of the VSCs hydrogen sulphide (H2S) and methyl mercaptan (CH3SH) in mouth breath. Taking into account the much larger odour index of CH3SH, it was concluded that CH3SH is the main contributor to intra-oral halitosis. In all six cases of extra-oral halitosis, halitosis was caused by the presence of elevated levels of dimethyl sulphide (CH3SCH3) in mouth and nose breath. Conclusion: Our study provides evidence that the VSC, CH3SH and to a lesser extent H2S are the main contributors to intra-oral halitosis and that CH3SCH3 is the main contributor to extra-oral or blood-borne halitosis, due to a hitherto unknown metabolic disorder. [source] Influence of composition and structure of oil-in-water emulsions on retention of aroma compoundsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2002Dr Saskia M van Ruth Abstract The influence of the composition and structure of oil-in-water emulsions on aroma retention was examined for 20 volatile compounds. Compositional and structural parameters included the fraction of emulsifier phase, the fraction of lipid phase and the particle size distribution of the dispersed lipid phase in the emulsion. Air/liquid partition coefficients of dimethyl sulphide, 1-propanol, diacetyl, 2-butanone, ethyl acetate, 1-butanol, 2-pentanol, propyl acetate, 3-methyl-1-butanol, ethyl butyrate, hexanal, butyl acetate, 1-hexanol, 2-heptanone, heptanal, ,-pinene, 2-octanone, octanal, 2-nonanol and 2-decanone were determined by static headspace gas chromatography. The hydrophobicity of the compounds determined the influence of the compositional and structural parameters of the emulsions on air/liquid partitioning. Increase of the emulsifier fraction increased the retention of mainly hydrophilic aroma compounds and decreased the retention of hydrophobic compounds. Higher lipid levels led to increased retention of hydrophobic compounds and release of hydrophilic compounds. Emulsions with larger particles showed increased aroma retention, which was independent of the lipid fraction and the polarity of the aroma compounds. The data demonstrated a profound effect of both composition and structure of oil-in-water emulsions on the air/liquid partitioning of the 20 aroma compounds under equilibrium conditions. © 2002 Society of Chemical Industry [source] | ||||||||||