Home About us Contact
|
Home About us Contact | ||
|
|
||
Melting Behaviour (melting + behaviour)
Selected AbstractsFluorescence in situ hybridization of 16S rRNA gene clones (Clone-FISH) for probe validation and screening of clone librariesENVIRONMENTAL MICROBIOLOGY, Issue 11 2002Andreas Schramm Summary A method is presented for fluorescence in situ hybridization (FISH) of 16S rRNA gene clones targeting in vivo transcribed plasmid inserts (Clone-FISH). Several different cloning approaches and treatments to generate target-rRNA in the clones were compared. Highest signal intensities of Clone-FISH were obtained using plasmids with a T7 RNA polymerase promoter and host cells with an IPTG-inducible T7 RNA polymerase. Combined IPTG-induction and chloramphenicol treatment of those clones resulted in FISH signals up to 2.8-fold higher than signals of FISH with probe EUB338 to cells of Escherichia coli. Probe dissociation curves for three oligonucleotide probes were compared for reference cells containing native (FISH) or cloned (Clone-FISH) target sequences. Melting behaviour and calculated Td values were virtually identical for clones and cells, providing a format to use 16S rRNA gene clones instead of pure cultures for probe validation and optimization of hybridization conditions. The optimized Clone-FISH protocol was also used to screen an environmental clone library for insert sequences of interest. In this application format, 13 out of 82 clones examined were identified to contain sulphate-reducing bacterial rRNA genes. In summary, Clone-FISH is a simple and fast technique, compatible with a wide variety of cloning vectors and hosts, that should have general utility for probe validation and screening of clone libraries. [source] Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2007YANJIE LU The detailed rheological and textural properties of commercially available samples of the three major categories of pasteurized processed cheese in the USA, that is, pasteurized process American cheese (PPA), pasteurized process cheese product (PPP) and pasteurized process cheese food (PPF), were analysed. All samples had similar pH values, ranging from 5.65 to 5.87, but most were ,5.7. Even within each of the categories considerable differences were observed in textural and melting behaviour. The samples with the lowest melt and the lowest loss tangent parameter from the rheological tests were two PPF and one PPA samples. These two PPF samples also had the highest hardness and adhesiveness force. Significant correlations were observed between several textural, rheological and melting properties. [source] Effects of Lactobacillus rhamnosus GG addition in ice creamINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2005CRISTINA ALAMPRESE A 24 full factorial experimental design was applied to verify the effects of Lactobacillus rhamnosus GG (LGG) addition in retail-manufactured ice cream stored at two different freezing temperatures (,16°C and ,28°C) and containing two different levels of sugar (15,22%) and fat (5,10%). In addition to microbial counts, the pH, acidity, viscosity of the mixes and functional properties of the ice creams were evaluated. Both fresh and frozen-thawed LGG cells underwent preliminary resistance tests to bile, antibiotics and acidity. The LGG strain proved to be highly resistant to most of the stress factors. When the micro-organism was added to ice cream mixes in a quantity of 108 cfu/g, it did not change the overrun, firmness or melting behaviour of the finished product. Regardless of formulation, no count decay of LGG cells was observed in ice cream stored for up to 1 year. [source] Synthesis and Properties of Novel Biodegradable/Biocompatible Poly[propylene- co -(ethylene succinate)] Random CopolyestersMACROMOLECULAR CHEMISTRY AND PHYSICS, Issue 17 2009George Z. Papageorgiou Abstract Random biocompatible/biodegradable poly[propylene- co -(ethylene succinate)]s were prepared. Mechanical properties and crystallization rates decreased with propylene succinate content. Glass transition temperatures (Tg) varied between those for the homopolymers. DSC and TMDSC findings showed that multiple melting behaviour of PPESu samples is related to melting,recrystallization,remelting. WAXD observations, eutectic behaviour, and thermodynamic analysis of the equilibrium melting point depression indicated isodimorphic cocrystallization. The copolymers showed enzymatic hydrolysis rates between those of the homopolymers and cytotoxicity/biocompatibility similar to PLA. [source] DGEBA monomer as a solvent for syndiotactic polystyreneMACROMOLECULAR SYMPOSIA, Issue 1 2003Jaap Schut Abstract Syndiotactic polystyrene (sPS) has to be processed at high temperatures (i.e. >290°C due to its melting point of 270°C), which approaches its degradation temperature. We aim to facilitate the processing of sPS by lowering its melt temperature and viscosity with a curable epoxy/amine model system as reactive solvent, which will result in a thermoplastic-thermoset polymer blend. As a first step we therefore investigated the melting behaviour of sPS in epoxy monomer, established its phase diagram, and investigated the crystalline form of sPS in these mixtures. DGEBA epoxy monomer is found to be a solvent for syndiotactic polystyrene at temperatures above 220°C. The DGEBA-sPS phase diagram was established by means of DSC, on the basis of crystallization and melting peaks. The form of the curve in the phase diagram indicates that DGEBA is a poor solvent for sPS. In WAXS studies of blends only the , crystalline form was detected, not the , form, thus no sPS-DGEBA polymer-solvent compounds (clathrates) were detected. However, DGEBA can still serve as a monomer for improved processing as it depresses the crystallization temperature by 20 to 60 K upon addition of 20 to 90 wt% DGEBA respectively, while a 16 to 45 K melting peak depression can be observed by adding 20 to 90 wt% DGEBA. [source] Thermal properties, structure and morphology of PEEK/thermotropic liquid crystalline polymer blendsPOLYMER INTERNATIONAL, Issue 12 2003Mohammed Naffakh Abstract The dynamic crystallization and subsequent melting behaviour of poly(aryl ether ether ketone), PEEK, and its blends with a thermotropic liquid crystalline polymer, Vectra®, have been studied using differential scanning calorimetry, optical microscopy and wide-angle and small-angle X-ray diffraction (WAXS and SAXS) techniques in a wide compositional range. Differences in crystallization rates and crystallinities were related to the structural and morphological characteristics of the blends measured by simultaneous real-time WAXS and SAXS experiments using synchrotron radiation and optical microscopy. The crystallization process of PEEK in the blends takes place in the presence of the nematic phase of Vectra and leads to the formation of two different crystalline families. The addition of Vectra reduces the crystallization rate of PEEK, depending on composition, and more perfect crystals are formed. An increase in the long period of PEEK during heating was generally observed in the blends at all cooling rates. Copyright © 2003 Society of Chemical Industry [source] Formation and behaviour of low-temperature melting peak of quenched and annealed isotactic polypropylenePOLYMER INTERNATIONAL, Issue 2 2002ke Dudi Abstract The process of low-melting point (LMP) ,-phase formation in a quenched and annealed isotactic polypropylene (iPP) was studied by means of differential scanning calorimetry. The influence of preparation conditions (quenching and annealing temperatures, annealing times and sample thickness), together with the measurement parameters (heating and cooling rates), on the iPP melting behaviour are analysed. The results reveal a constant yield of LMP crystals over a wide range of quenching temperatures. This study also suggests that the LMP ,-crystals originate from the crystallization of polymer portions, which are somewhere between the amorphous and the smectic phase on the macromolecular scale of order. © 2001 Society of Chemical Industry [source] Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsionsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2009Megan Tippetts Summary The destabilisation mechanism of oil-in-water (o/w) emulsions was studied as a function of oil content (20% and 40% o/w), homogenisation conditions and crystallisation temperatures (10, 5, 0, ,5 and ,10 °C). A mixture of anhydrous milk fat and soya bean oil was used as the lipid phase and whey protein isolate (2 wt%) as emulsifier. Crystallisation and melting behaviours were analysed using differential scanning calorimetry. Physicochemical stability was measured with a vertical scan macroscopic analyser. Emulsions with 20% oil were found to be less stable than those with 40% oil. For 20% o/w emulsions, the crystallisation was delayed and inhibited in emulsions with smaller droplets and promoted in emulsions with larger droplets when compared with 40% o/w emulsions. Depending on the droplet sizes in the emulsion, the formation of lipid crystals (in combination with the emulsifier) either stabilises (small droplets) or destabilises (big droplets) the emulsion. [source] | |||||||||||||