Quantitative Determination of Ascorbic Acid in Potatoes and Potato Products by High Performance Liquid Chromatography

A simple, rapid and accurate method for the quantitative determination of ascorbic acid in potatoes and potato products has been developed. The system is based on the reverse-phase, ion-pairing concept of high-performance liquid chromatography. Sample preparation is minimal and involves a one-step extraction followed by filtration and/or centrifugation. Recoveries were near the 100% level. As low as 0.02 mcg ascorbic acid could be determined.     

SENSORY QUALITY OF GALA APPLES AS INFLUENCED BY CONTROLLED AND REGULAR ATMOSPHERE STORAGE

The sensory quality of Gala apples stored for up to 4 months in delayed controlled atmosphere (CA), regular atmosphere (RA), and a combination of sequential CA and RA storage (CR) was evaluated. Sensory analysis included difference and acceptance testing. Firmness, soluble solids and titratable acidity contents, and volatile flavor profiles were measured analytically. Acceptability decreased with storage time. Apples stored in RA were more acceptable than apples stored in CA or CR; the differences between storage treatment were not significant after 4 months of storage. Firmness decreased with storage time, but was not affected by storage treatment. Soluble solids and titratable acidity contents were not affected by storage treatment or time. Storage treatment, storage time, and lot had a significant effect on the volatile flavor profiles. CA storage and extended storage contributed to decreases in the content of volatile flavor compounds.     

Leaf blade anatomy and ultrastructure of six <i>Simira</i> species (Rubiaceae) from the Atlantic Rain Forest,Brazil

Simira is a predominantly woody Neotropical genus comprising 41 taxa, 16 of which occur in Brazil and eight of them in the southeastern region of Brazil. Leaf blades of Simira eliezeriana Peixoto, S. glaziovii (K. Schum.) Steyerm., S. grazielae Peixoto, S. pikia (K. Schum.) Steyerm., S. rubra (Mart.) Steyerm., S. sampaioana (Standl.) Steyerm. were collected in the southeastern region of Brazil and fixed according to usual methods for light and electron microscopy. The leaf blades show typical characteristics of the Rubiaceae family as dorsiventral mesophyll and paracytic stomata. The presence of two bundle sheaths that extend to the upper epidermal layer, prismatic crystal and crystal-sand, alkaloids in the mesophyll and the organization micromorphological of the outer periclinal wall are considered characteristics representative for the genus. This study also demonstrates some leaf blade characteristics that can be used to Simira species identification (leaf surface, domatia types, epicuticular wax types and patterns of epidermis anticlinal cell walls).     

An Environment for Modeling and Design of Geographic Applications

This paper presents UAPÉ—a computational environment for modeling and designing environmental geographic applications. UAPÉ is aimed at end-users who are experts in their application domain, but who do not have adequate background in software engineering or database design, and thus are unable to take full advantage of available GIS tools. Its goal is to reduce the impedance between the end-users view of the world and its implementation in Geographic Information Systems. The environment has been designed and implemented so that it can be considered as an auxiliary layer to be coupled to a GIS. The major features of this layer are: it has an open architecture, being independent of a specific GIS, so that it can be coupled to different systems; it allows the user to deal only with the conceptual view of the geographic reality, abstracting the implementation details; it supports a geographic application design methodology, fully integrated with a high-level semantic data model, so there is no impedance mismatch between application design and data modeling.     

ELECTRICAL CONDUCTIVITIES OF SOME METAL SALT FILMS UNDER ANODIC CONDITIONS

Recently determined electrical conductivities of anodic AgCl, A1C1₃, TiBr₄, and MgCl₂ films are compared to well established conductivities of anodic Ta₂O₅; and A1₂O₃. All of these films exhibit high-field barrier layer condition. The exponential constant, β. is about the same value for the salts as for oxides but the preexponential constants and conductivities are orders of magnitude larger for the salts. The salts, AlCl₃, TiBr₄, and MgCl₂, in addition, have a series ohmic resistance which is attributed to an outer, continuously-forming and dissolving, hydrated salt layer.     

QUALITY OF FROZEN/THAWED SPRAT (SPRATTUS SPRATTUS SPRATTUS) STORED IN CLING FILM AND ALUMINUM FOIL AT 4C1

Frozen sprats (Sprattus sprattus sprattus) were thawed and separated into three lots: two lots were wrapped and kept chilled in a refrigerator at 4C, one wrapped in aluminum foil (AF), the other in cling film (CF) and a third lot left unpackaged and held in melting ice. Biochemical tests, performed at intervals over a 16‐day period, showed better quality and an extension of shelf‐life for sprats stored unpackaged in ice compared with those held at 4C packed in AF or CF. The levels of trimethylamine oxide‐nitrogen (TMAO‐N) decreased throughout storage and significant differences (P<0.05) were observed between the lot in ice and the lots stored in AF or CF (P<0.05). However, significant differences (P<0.05) were not observed between AF and CF lots during the experiment. Increases in total volatile base nitrogen (TVB‐N) and trimethylamine‐nitrogen (TMA‐N) were significantly retarded, as were reductions in sensory quality, in the ice‐stored fish compared with packaged, refrigerated fish.     

Impact of processing steps on the composition of volatile compounds in cheese powders

Changes in the composition of volatile compounds during processing of cheese powders, made from Emmental and Danbo cheese were analysed by dynamic headspace gas chromatography–mass spectrometry. Samples comprised cheese, melted cheese slurry, the slurry heat treated using three different time and temperature combinations, and the spray‐dried cheese powder. About 100 volatile compounds were identified. During melting of the cheese the level of some volatile compounds increased significantly; heat treatment mainly leads to a loss of compounds and spray drying leads to a substantial reduction of volatile compounds, with the exception of a range of aldehydes that increased. The final cheese powders could, however, be distinguished according to cheese type.