Equilibrium distributions of key components of spearmint oil in sub/supercritical carbon dioxide

Effects of temperature (at 35, 45 or 55°C) and pressure (10–110 atm) on the relative distribution coefficients of the twelve key components of spearmint oil (essential oil ofMentha cardiaca; Scotch spearmint) at equilibrium in dense CO₂ were investigated under conditions ranging from subcritical to supercritical regions. Effects of vapor pressure, molecular weight and polarity of the key components on their equilibrium distributions in sub/supercritical CO₂ are discussed. At 35°C, all key components of spearmint oil are equally soluble in dense CO₂ within the 12–102 atm pressure region. At 45 and 55°C, the key components are equally soluble for pressures greater than about 60 atm. However, around either 45°C/27 atm or 55°C/35 atm conditions, the relative distribution coefficients of all monoterpene hydrocarbons and of isomenthone (an oxygenated monoterpene) exhibit maxima, which are due to significantly higher vapor pressures of these components and significantly lower solvating power of the dense-gas solvent at these particular temperatures and pressures. Vapor-pressure effects, coupled with the decrease in solvating power, dominate the effects of polarity and molecular mass of the key components. Deterpenation of spearmint oil with dense CO₂ is possible around either 45°C/27 atm or 55°C/35 atm, where the monoterpene hydrocarbons tend to concentrate in the CO₂-rich phase.     

Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat

In this research, the effect of different bicarbonate salts (sodium and ammonium) and their doses (0, 1, 2, and 3 g/100 g raw material) in the coating batter formula use and the sequential use of frying oil (1st, 2nd, 3rd, and 4th) on 5-hydroxymethylfurfural and acrylamide contents in coated fried chicken meat. The addition of sodium bicarbonate was efficient for reducing acrylamide content, but it increased browning and 5-hydroxymethylfurfural content compared to the control. When increasing the doses of sodium and ammonium bicarbonate from 1 to 3 g/100 g of raw material, the acrylamide content of samples did not change significantly, although adding sodium bicarbonate significantly reduced the acrylamide content as a control. These research results showed that using about 1 g/100 g raw material sodium bicarbonate rather than ammonium bicarbonate and as little frying oil as possible use during the production of coated and fried meat results in lower contents of 5-hydroxymethylfurfural and acrylamide.     

Chemical and microbiological status and volatile profiles of mouldy Civil cheese,a Turkish mould‐ripened variety

The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty‐one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH, 6.2% for fat‐in‐dry matter, 51.8% for moisture and 15.3% for water‐soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy Civil cheese has similar pH values and moisture contents when compared with blue‐type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.     

Effects of nutrient and bioactive food components on Alzheimer's disease and epigenetic

Alzheimer's disease (AD) is the most common form of dementia in the elderly and is a chronic neurodegenerative disease that is becoming widespread. For this reason, in recent years factors affecting the development, progression and cognitive function of the AD have been emphasized. Nutrients and other bioactive nutrients are among the factors that are effective in AD. In particular, vitamins A, C and E, vitamins B₁, B₆ and B₁₂, folate, magnesium, choline, inositol, anthocyanins, isoflavones etc. nutrients and bioactive nutrients are known to be effective in the development of AD. Nutrients and nutrient components may also have an epigenetic effect on AD. At the same time, nutrients and bioactive food components slow down the progression of the disease. For this reason, the effect of nutrients and food components on AD was examined in this review.     

Hemodialysis‐related headache

Headache is one of the most frequently encountered neurological symptoms during hemodialysis. According to International Classification of Headache criteria dialysis‐related headache was defined as the headache occurring during hemodialysis with no specific characteristic. It resolves spontaneously within 72 hours after the hemodialysis session ends. There are few studies in the literature investigating the clinical features of dialysis headache. The pathophysiology of hemodialysis‐related headache is not known, but various triggering factors have been identified, including changes in blood pressure, serum sodium and magnesium levels during hemodialysis sessions, caffeine deprivation and stress. The aim of this article is to evaluate and analyze features of headache in patients undergoing hemodialysis.     

Equilibrium,kinetics, and thermodynamics of Pd(II) adsorption onto poly(m‐aminobenzoic acid) chelating polymer

This study describes the equilibrium, kinetics, and thermodynamics of the palladium(II) (Pd(II)) adsorption onto poly(m‐aminobenzoic acid) (p‐mABA) chelating polymer. The p‐mABA was synthesized by the oxidation reaction of m‐aminobenzoic acid monomer with ammonium peroxydisulfate (APS). The synthesized p‐mABA chelating polymer was characterized by FTIR spectroscopy, gel permeation chromatography (GPC), thermal analysis, potentiometric titration, and scanning electron microscopy (SEM) analysis methods. The effects of the acidity, temperature, and initial Pd(II) concentration on the adsorption were examined by using batch adsorption technique. The optimum acidity for the Pd(II) adsorption was determined as pH 2. In the equilibrium studies, it was found that the Pd(II) adsorption capacity of the polymer was to be 24.21 mg/g and the adsorption data fitted better to the Langmuir isotherm than the Freundlich isotherm. The kinetics of the adsorption fitted to pseudo‐second‐order kinetic model. In the thermodynamic evaluation of the adsorption, the ΔG° values were calculated as ?16.98 and ?22.26 kJ/mol at 25–55°C temperatures. The enthalpy (ΔH°), entropy (ΔS°), and the activation energy (E_a) were found as 35.40 kJ/mol, 176.05 J/mol K, and 61.71 kJ/mol, respectively. The adsorption of Pd(II) ions onto p‐mABA was a spontaneous, endothermic, and chemical adsorption process which is governed by both ionic interaction and chelating mechanisms. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42533.     

Zinc Oxide Nanowire Decorated Single‐Use Electrodes for Electrochemical DNA Detection

The surfaces of pencil graphite electrodes (PGEs) were decorated with zinc oxide nanowires (ZnO NWs) for the electrochemical detection of nucleic acids. ZnO NWs were synthesized through simple hydrothermal method. PGEs decorated with ZnO NWs (ZnO NW/PGEs) were electrochemically characterized through cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) following morphological characterization through transmission (TEM) and scanning electron microscopy (SEM). Enhanced sensor response obtained using ZnO NW/PGEs contrary to the bare PGE (control) samples. Our preliminary results simply reveal the potential of combining ZnO NWs with disposable sensor technology for the electrochemical detection of DNA.