Effect of butylated hydroxytoluene (BHT) on the aerobic biodegradation of a model vegetable oil in aquatic media

Antioxidants added to vegetable oils to prevent lipid oxidation significantly affect their biodegradation in impacted aquatic environments. In this study, the effect of butylated-hydroxytoluene (BHT) on the biodegradation of glyceryl trilinoleate, a model vegetable oil highly susceptible to autoxidation, was determined. Biodegradation experiments were conducted in respirometric microcosms at an oil loading of 333 gal acre(-1) (0.31 L m(-2)) and BHT concentrations ranging from 0 to 800 mg kg(-1) (0, 50, 100, 200, 400, and 800 mg kg(-1)). Competition between polymerization and biodegradation of the oil was observed at all BHT concentrations and was significant in the microcosms not supplemented with the antioxidant. In all microcosms, intractable rigid polymers unavailable for bacterial degradation were formed. Infrared analysis evidenced the advanced stages of the oil autoxidation. After 19 weeks of incubation, only about 41% of the oil was mineralized in the microcosms with no BHT. However, mineralization exceeded 67% in the microcosms with added antioxidant and did not significantly increase with increasing BHT concentrations. Biodegradation rate constants were calculated by nonlinear regression and were not significantly different in the microcosms with added BHT (k = 0.001 h(-1)). Higher k values were measured in the microcosms lacking the antioxidant (k = 0.0023 h(-1)), most likely due to the increased oxygen consumption associated with the autoxidation process in this case. No toxicity was detected in all biotic microcosms at the end of the incubation period, while high toxicity (EC(50) = 4.78%) was measured in the abiotic blanks with no antioxidant and was attributed to the accumulation of autoxidation products.     

Some changes in the constituents upon heating a model meat flavour system

Percentage changes in the amino acid content upon heating with different components in a synthetic model meat flavour mixture were followed during different stages in development of the system. Heating of ten different amino acids with a simple sugar mixture (glucose, ribose and xylose) resulted in losses of approximately 95, 58, 38 and 37% of the cysteine, methionine, leucine and isoleucine, respectively, whereas the other amino acids decreased by 19–31%, but the ammonia (NH₃) content by only 5%. On heating gelatin with the simple sugar mixture, tyrosine and phenylalanine losses amounted to about 58 and 40%, respectively, while the other amino acids declined by 27–37% and the NH₃ content by some 12%. Heating of the composite model system (gelatin, added amino acids and simple sugars) resulted in losses of about 94, 60 and 55% of the cysteine, methionine and histidine, respectively, while the other amino acids decreased by 20–35% and the NH₃ content by 15%. The possible role of some of the amino acids in the development of the synthetic meat flavour system is discussed in view of these findings.     

Structure and degree of polymerisation of fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.) Bertoni

Fructooligosaccharides have been isolated from roots and leaves of Stevia rebaudiana, by hot aqueous extraction, followed by precipitation with ethanol. Their structure has been determined using methylation and NMR analysis, MALDI-TOF, and ESI-MS. Fructooligosaccharides contained almost exclusively (2→1)-linked β-fructofuranosyl, with terminal α-glucopyranosyl and β-fructofuranosyl units. MALDI-TOF and ESI-MS analyses showed the wide range of degree of polymerisation (DP) present in various extracts. From roots and leaves, three different fractions gave profiles of homologous series, with DPs ranging up to 17 with MALDI-TOF and 19 using ESI-MS. These inulin-type fructooligosaccharides were the major component of extracts from S. rebaudiana roots and significant components from the leaves.     

Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques

The population dynamics of micro-organisms during grape-must fermentation has been thoroughly studied. However, the main approach has relied on microbiological methods based on plating. This approach may overlook micro-organisms that (i) grow slowly or do not grow well on artificial media or (ii) whose population size is small enough to be detected by regular sampling. Culture-independent methods have been used and compared with the traditional plating method during wine fermentations performed at two different temperatures (13 °C and 25 °C). These methods include a qualitative technique, the DGGE; a semi-quantitative technique, the direct cloning of amplified DNA; and a quantitative technique, the QPCR. The biodiversity observed in the must and at the beginning of fermentation was much higher when DGGE or direct cloning were used. Quantification of the most frequent non-Saccharomyces yeast, Hanseniaspora uvarum and Candida zemplinina, showed that they survived throughout the fermentation process and, specifically, it revealed the quantitatively relevant presence of C. zemplinina until the end of fermentation.     

Effect of calcium pidolate on the rheological characteristics of jams and gelatins

Calcium pidolate is a calcium containing molecule that has the essential advantage of being absorbed more easily and in a greater proportion than any other calcium compound. The combination between a low methoxyl pectin and calcium allows forming food gels with a small amount of sugar. In this work, the use of calcium pidolate in the composition of two of these products (jams and gelatins) has been assayed, testing its rheological properties. An optimum content of calcium pidolate has been found for each product and sugar proportion. Both in jams and gelatins, the results obtained with calcium pidolate were better than the ones obtained with calcium chloride.     

Diazoverbindungen. 72. (Diazoalkyl)phosphane – Synthese durch elektrophile Diazoalkansubstitution und oxidative Additionsreaktionen am Phosphor

Diazo Compounds. 72. Diazoalkylphosphanes – Synthesis by Electrophilic Diazoalkane Substitution and Oxidative Addition Reactions at Phosphorus Electrophilic diazoalkane substitution of the diazomethyl compounds 1a,b with the chloro phosphanes 2a-o in the presence of lithium diethylamide yields the diazoalkyl phosphanes 3a-z . Oxidative addition of oxygen, sulfur and selenium at phosphorus leads into the series of oxo, thioxo and selenoxo phosphanes having diazoalkyl substituents ( 4a-d, 5a-m and 7a-d ). The silyl group of 5n,o is cleaved by chromatography on aluminium oxide to yield the (diazomethyl)phosphane sulfides 6a,b .     

Reactions of TATB-Based Explosive with Molten Metal

The reactions of combustion products (CO, H₂O) from the insensitive high explosive LX-17 (92.5 wt% 1,3,5-triamino-2,4,6-trinitrobenzene (TATB), 7.5 wt% Kel-F 800 binder) with molten metal (75 a%Nd, 25 a% Fe) were studied, to determine their contribution to the energy release rate of deflagrating LX-17, Kinetic data taken with gas mixtures of CO and H₂O, and larger-scale tests with LX-17, showed that the reactions were slow and incomplete and that there was no significant contribution to the energy release rate. From the tests with JX-17, the effective flame temperature and burn velocity were dependent on confinement of gas products. LX-17 preheated to 500 K - 510 K showed effective flame temperatures of 1100 K - 1400 K and burn rates of 0.08–0.11 mm/s, depending on the extent of gas confinement by the molten metal.     

Elastic modulus of in-situ composites of a liquid crystalline polymer and polycarbonate

In this paper, we model the elastic modulus of in-situ composite fibers from polymer blends where a fibrous liquid crystalline polymer (LCP) phase is induced by drawing. We propose a composite model to account for the change of the elastic moduli of the reinforcing LCP phase with the draw ratio of the composite fibers. We envisage the LCP phase as a composite of a perfectly oriented chain aggregate and a randomly oriented chain aggregate which are connected in series. We then derive equations for the longitudinal and the transverse elastic moduli of the composite fibers based on the well-known Halpin-Tsai equation and the composite model of the reinforcing LCP phase. Using this approach, we are able to make a number of predictions including the transverse elastic modulus and mechanical anisotropy. Our results show that theoretical predictions of the longitudinal elastic modulus agree fairly well with experimental results for polycarbonate/Vectra composites. The proposed modulus equations will be useful in providing guidelines for fabrication and applications of this new class of polymeric materials.