Properties of Mixed and Filled-type Dairy Gels

Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix.     

LIQUID-LIQUID EQUILIBRIA FOR THE SYSTEM WATER-PHOSPHORIC ACTD-1-PENTANOL-3-PEHTAHONE AT 25°C IN THE PRESENCE OF SODIUM CHLORIDE.

A quantitative study of the effect of sodium chloride has been made on the quaternary liquid-liquid equilibria Water-Phosphoric Acid-i-Pentanol-3-Pentanone at 25°c and atmospheric pressure. Mutual solubility and tie-line data are obtained at saturation of sodium chloride in both conjugated phases. The addition of sodium chloride increases the distribution coefficient of phosphoric acid and the selectivity of extractant solvents for i-Pentanol and mixtures of 1-Pentanol and 3-Pentanone, whereas it has no significant influence when the extractant solvent is 3-Pentanone.     

Development, characterization, sintering, dielectric and optical properties of NdBa2ZrO5·5 nanocrystals

Nanocrystalline NdBa₂ZrO_{5 ·5} has been successfully synthesized through a single step auto-ignition combustion route for the first time. X-ray diffraction and Fourier transform infrared spectroscopy revealed that the combustion product is phase pure and has an ordered cubic perovskite structure. The phase transitions and thermal stability of the nanopowder were investigated by differential thermal and thermogravimetric analyses. Transmission electron microscopy results indicated that the particle sizes are 20–30 nm. Selected area electron diffraction pattern has shown that as-prepared powder is polycrystalline in nature. The optical absorption spectra analysis confirmed that the material falls to the semiconducting range with a bandgap of ~3 ·69 eV and therefore, could be used as transparent wide bandgap semiconductor. The relative density of the sintered sample is ~96% at 1510 °C for 2 h. The surface morphology of the sintered pellet has been studied by scanning electron microscopy and the average grain size observed is ~0·7  $\upmu$ m. Dielectric constant (ε _r) of NdBa₂ZrO_5·5 at 5 MHz is 29·6 and loss factor (tan δ) is 4 ×10^???2 at room temperature.     

Cherimoya (Annona cherimola Mill) Polyphenoloxidase: Monophenolase and Dihydroxyphenolase Activities

Polyphenoloxidase (PPO) from cherimoya epicarp catalyzed the hydroxylation of monphenols like L(?)tyrosine, tyramine, and p-cresol (monophenolase activity), and oxidation of o-dihydroxyphenols like catechol and L-DOPA (dihydroxyphenolase activity). The hydroxylation of monophenols occurred after a lag period which was shortened by diphenols. The Km values indicated a low affinity of PPO to the substrates. Aliphatic mono- and dicarboxylic acids and sugars did not show any inhibitory effect on PPO cherimoya epicarp. Cysteine and mercaptoethanol, but not ascorbic acid, appeared to be protective agents of PPO cherimoya epicarp.     

High-pressure-cooked Low-fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature

The application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.     

Heparin leak from a hemodialysis catheter causing major bleeding,ultimately leading to transplant rejection and death

Leakage of hemodialysis catheter‐locking solutions into the circulation has been reported in in vitro and in vivo studies, although there have been few reports of serious clinical adverse events. We describe a case of heparin leak from a hemodialysis catheter, which caused significant clinical bleeding requiring multiple transfusions and may have ultimately been responsible for the patient's death after transplantation.     

VISCOELASTIC BEHAVIOR OF ARZÚA-ULLOA CHEESE

A study of the viscoelastic properties of ten samples of commercial Arzúa-Ulloa cheeses produced according to the regulations of the designation of origin is reported. The linear viscoelastic range at 20C was determined from stress sweep tests and later confirmed by transient tests. The shear creep compliance curves were analyzed in the framework of the generalized Burgers model. Mechanical spectra at 20C obtained from frequency sweep tests completed the study. The results thus obtained were highly consistent themselves and they manifested the structural differences among the samples. Some correlation between the dry extract content and the viscoelastic behavior was found.     

Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P<0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.     

NUCLEATION AND GROWTH IN THE DIFFUSION CLOUD CHAMBER. I. OSCILLATORY NUCLEATION

A model is presented describing vapor depletion and latent heat effects accompanying the nucleation and growth of droplets during homogeneous nucleation in a thermal diffusion cloud chamber. The model explains successfully the oscillatory nucleation phenomenon reported earlier by the authors in this Journal.