The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

This study aimed to determine the kinetics of milk protein digestion and amino acid absorption after ingestion of four dairy matrices by six minipigs: unheated or heated skim milk and corresponding rennet gels. Digestive contents and plasma samples were collected over a 7 h-period after meal ingestion. Gelation of milk slowed down the outflow of the meal from the stomach and the subsequent absorption of amino acids, and decreased their bioavailability in peripheral blood. The gelled rennet matrices also led to low levels of milk proteins at the duodenum. Caseins and β-lactoglobulin, respectively, were sensitive and resistant to hydrolysis in the stomach with the unheated matrices, but showed similar digestion with the heated matrices, with a heat-induced susceptibility to hydrolysis for β-lactoglobulin. These results suggest a significant influence of the meal microstructure (resulting from heat treatment) and macrostructure (resulting from gelation process) on the different steps of milk proteins digestion.     

Newly designed polyacrylamide/dextran gels for electrophoresis protein separation: synthesis and characterization

Newly designed gels for electrophoresis protein separation were synthesized from acrylamide, N,N′‐methylenebis (acrylamide) and dextran mixtures. Radical polymerization was initiated by ammonium persulfate and N,N,N′,N′‐tetramethylethylenediamine. The time dependence of absorbance during polymerization was monitored using UV‐visible spectroscopy. The exothermic polymerization process exhibited a sharp rise of temperature reminiscent of the Trommsdorff effect. The swelling kinetics of the synthesized gels was examined in deionized water and buffer solutions. One of the challenges was to find an alternative to commercial products, sold as mixtures with no detailed chemical contents, commonly used in sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS‐PAGE) for protein separation. For this reason, a systematic comparison was made of the properties of one of the most commonly used commercial gels, Duracryl^? from Genomics Solution Inc., and those of the synthesized polyacrylamide/dextran gels. Copyright © 2011 Society of Chemical Industry     

Dissemination of the Coping Power program: Importance of intensity of counselor training.

This study examined an important but rarely investigated aspect of the dissemination process: the intensity of training provided to practitioners. Counselors in 57 schools were randomly assigned to 1 of 3 conditions: Coping Power–training plus feedback (CP-TF), Coping Power–basic training (CP-BT), or a comparison condition. CP-TF counselors produced reductions in children’s externalizing behavior problems and improvements in children’s social and academic skills in comparison to results for target children in both the comparison and the CP-BT conditions. Training intensity was critical for successful dissemination, although the implementation mechanism underlying this effect remains unclear, as condition effects were not significant for completion of session objectives but were significant for the quality of counselors’ engagement with children. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.     

Application of the Water Poverty Index at Different Scales: A Cautionary Tale

Abstract

The Water Poverty Index is an integrated tool developed on the basis of extensive consultation with a range of scientists, practitioners and policymakers. It is primarily designed for use at the community level to enable more holistic water-resource assessments on a site-specific basis. It can however be applied at different scales to suit different needs. One of the motivations to design such a tool was an attempt to move away from the conventional, purely deterministic, approaches to water assessment, relying primarily on models and large-scale data. In today's world such an approach is inappropriate, ill representing the complexities of modern water-allocation decisions where economic, political and social issues all have a powerful role to play. This paper highlights some applications of the Water Poverty Index at different spatial scales and discusses the implications of applying indicators at these different scales.     

New carbon composite adsorbents for the removal of textile dyes from aqueous solutions: Kinetic,equilibrium, and thermodynamic studies

New carbon composite materials were prepared by pyrolysis of mixture of coffee wastes and red mud at 700 °C with the inorganic: organic ratios of 1.9 (CC-1.9) and 2.2 (CC-2.2). These adsorbents were used to remove reactive orange 16 (RO-16) and reactive red 120 (RR-120) textile dyes from aqueous solution. The CC-1.9 and CC-2.2 materials were characterized using Fourier transform infrared spectroscopy, Nitrogen adsorption/desorption curves, scanning electron Microscopy and X-ray diffraction. The kinetic of adsorption data was fitted by general order kinetic model. A three-parameter isotherm model, Liu isotherm model, gave the best fit of the equilibrium data (298 to 323 K). The maximum amounts of dyes removed at 323 K were 144.8 (CC-1.9) and 139.5 mg g^?1 (CC-2.2) for RO-16 dye and 95.76 (CC-1.9) and 93.80 mg g^?1 (CC-2.2) for RR-120 dye. Two simulated dyehouse effluents were used to investigate the application of the adsorbents for effluent treatment.     

Effect of particle tethering and Scale‐Up on solid–liquid mass transfer in Three‐Phase fluidized beds of light particles

Solid–liquid mass transfer in three‐phase fluidized beds with low‐density particles was studied using a tethered benzoic acid particle dissolution technique. Two columns with air, water and polypropylene cylinders were used for experiments. The solid–liquid mass transfer coefficient was found to increase with column diameter but decrease with tether length. The effect of tethering on solid particle movements was also evaluated using radioactive particle tracking (RPT) technique. RPT showed that tethered particles exhibited slower movements. Statistical analysis suggests that tether lengths 3 times the column radius are sufficient to reduce the effects of tethering.