Vitamins A and E were determined by HPLC in 20 starting, milk-based powdered infant formulae from local markets. We traced the evolution of these compounds, once the packets had been opened, during 0, 30 and 70 days of storage at room temperature (≈25 °C; min. 23 °C, max. 25.5 °C). Immediately after opening the packets, vitamin A ranged from 0.55 to 0.94 mg RE/100 g (93.3–183 μg RE/100 kcal) and vitamin E from 6.58 to 27.8 mg α-TE/100 g (1.36–5.39 mg α-TE/100 kcal). All the samples had higher vitamins A and E contents than those declared on the label, vitamin A mean adequacy values: 134% ± 17, min. 98%, max. 162%, and vitamin E 185% ± 47, min. 101%, max. 286%, including values at 0, 30 and 70 days of storage. 相似文献
The intracellular silver accumulation ({Ag}(in)) upon exposure to carbonate coated silver nanoparticles (AgNP, 0.5-10 μM, average diameter 29 nm) and silver nitrate (20-500 nM) was examined in the wild type and in the cell wall free mutant of the green alga Chlamydomonas reinhardtii at pH 7.5. The {Ag}(in) was measured over time up to 1 h after a wash procedure to remove silver ions (Ag(+)) and AgNP from the algal cell surface. The {Ag}(in) increased with increasing exposure time and with increasing AgNP and AgNO(3) concentrations in the exposure media, reaching steady-state concentrations between 10(-5) and 10(-3) mol L(cell)(-1). According to estimated kinetic parameters, high Ag(+) bioconcentration factors were calculated (>10(3) L L(cell)(-1)). Higher accumulation rate constants were assessed in the cell wall free mutant, indicating a protective role of the cell wall in limiting Ag(+) uptake. The bioavailability of AgNP was calculated to be low in both strains relative to Ag(+), suggesting that AgNP internalization across the cell membrane was limited. 相似文献
Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. 相似文献
ABSTRACT: Some white wines of Chardonnay variety are aged on their lees in oak barrels over several months. Over this period, autolysis takes place and different compounds are freed in the wine, among them, nitrogen compounds. The aim of this work was to study the evolution of amines in Chardonnay wine during 180 d of maturation on lees, with and without weekly stirring. The process was carried out in new French oak barrels with 225 L capacity. From the results obtained it was found that weekly stirring mainly had an influence on histamine and tyramine concentration. The concentration of these amines at the end of the aging period was higher in the wine with weekly stirring. This treatment showed no effect on the amine concentration at the beginning of the wine aging on lees. The aging time also had an influence on the concentration of amines in the Chardonnay wine. 相似文献
Summary The sugar content of fourteen soft drinks amply consumed in Spain has been determined by high performance liquid chromatography (HPLC). The method, fast and reliable requires a minimum of sample preparation. For the total sugar content, a comparison is made with the classical column chromatography.
Bestimmung von Kohlenhydraten in Erfrischungsgetränken durch Hochdruckflüssigkeitschromatographie
Zusammenfassung Der Zuckergehalt von vierzehn Erfrischungsgetränken, deren Verbrauch in Spanien sehr groß ist, wurde durch die Hochdruckflüssigkeitschromatographie (HPLC) festgestellt. Diese schnelle und zuverlässige Methode erfordert ein Minimum an Vorbereitungen. Für den gesamten Zuckergehalt wird ein Vergleich mit der klassischen Säulenchromatographie durchgeführt.
Fracture features, residual stresses, and zirconia transformation are studied in indentation strength specimens of alumina-Y2O3-stabilized zirconia (3% mol of Y2O3, 3YTZP) ceramics in order to analyze the extension of the indentation damage in the bulk of the specimens. Two compositions, 5 vol% 3YTZP (A5) and 40 vol% 3YTZP (A40), have been prepared by stacking tape-casted tapes and sintering. After indentation with loads ranging from 50 to 300 N, samples were fractured in four-point bending and the fracture surfaces were characterized by scanning electron microscopy. Raman and piezospectroscopic techniques were used to determine the monoclinic zirconia fraction and the residual stresses through the fracture surfaces. In the A5 composition, the indentation damage morphology was clearly half-penny, whereas the A40 composition presented Palmqvist crack formation. Zirconia transformation was only observed in the plastically deformed zones underneath the imprints whereas there were significant residual compressive stresses outside the plastic zones due to the indentation damage. The intensity of this residual compressive field was dependent on the level of zirconia transformation due to indentation damage because zirconia transformation induced tensile stress fields superimposed on the compressive stresses. 相似文献
Rice bran is considered in Mexico as “waste”, useful only for feeds. As considerable amounts of oil are available in rice bran, it might be worthwhile to stabilize it and extract the edible oil before using it for feedstuffs. Precisely these oils are responsible for rice bran rapid deterioration, particularly in climatic conditions such as those prevalent in Mexico's tropical areas (high humidity and high temperature). This paper deals with the study of the effect of pH during extrusion of fresh rice bran in order to inactivate lipid‐breaking enzymes. Hydrochloric acid or calcium hydroxide, Ca(OH)2, were added at 0, 1, 5, 10% (dry basis), and moisture content of the bran samples was varied (20, 30, 40%, dry basis) in a 32 factorial design to corroborate its effect at acid and alkaline pH range. Free fatty acids (FFA) increase was the control variable. Extruded samples were stored at room temperature (between 20 and 28 °C) using a non‐extruded sample as control to assess the shelf life effects. Results indicate that in acid‐extruded samples, the increase in FFA concentration after 98 days was much less than in the unmodified‐pH or alkaline samples. The lowest FFA increase after 3 months of storage time was <10 mg FFA/g rice bran using extrusion with no water or chemicals added or using extrusion adding HCl, irrespective of the moisture content of rice bran. 相似文献
The cornea is an avascular connective tissue that is crucial, not only as the primary barrier of the eye but also as a proper transparent refractive structure. Corneal transparency is necessary for vision and is the result of several factors, including its highly organized structure, the physiology of its few cellular components, the lack of myelinated nerves (although it is extremely innervated), the tightly controlled hydration state, and the absence of blood and lymphatic vessels in healthy conditions, among others. The avascular, immune-privileged tissue of the cornea is an ideal model to study the interactions between its well-characterized and dense sensory nerves (easily accessible for both focal electrophysiological recording and morphological studies) and the low number of resident immune cell types, distinguished from those cells migrating from blood vessels. This paper presents an overview of the corneal structure and innervation, the resident dendritic cell (DC) subpopulations present in the cornea, their distribution in relation to corneal nerves, and their role in ocular inflammatory diseases. A mouse model in which sensory axons are constitutively labeled with tdTomato and DCs with green fluorescent protein (GFP) allows further analysis of the neuro-immune crosstalk under inflammatory and steady-state conditions of the eye. 相似文献
The nitric oxide (NO) removal capacity of ion-exchanged zeolite Y obtained from coal combustion fly ash was evaluated in this work. Zeolite Y was exchanged either with Cu2+ or Fe2+ to obtain two different catalysts for the selective catalytic reduction of NOx from flue gas.
The selective catalytic reduction experiments were carried out at temperatures ranging from 50°C to 350°C, water content 0% and 5% and 5% O2. In the absence of water, a total conversion of NO is obtained at 200°C for both zeolites, but important differences were found between zeolites LY-Cu and LY-Fe in the reduction of NO at temperatures lower than 200°C, and especially in the presence of water, that could be attributed to the different temperatures at which active species Cu2+ and Fe3+ are available for both ion-exchanged zeolites at the studied conditions. The greater surface area of zeolite LY-Cu can also contribute to its higher activity. 相似文献