Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non‐debittered Erkence variety during ripening period

Naturally debittered Hurma olive is grown in a specific area in Karaburun peninsula in Turkey. It is characterised by its sweet taste and it differs from other varieties by losing its bitterness caused by phenolic compounds during its maturation period on the tree. Therefore, Hurma olive does not require any further debittering process to be served as table olive. This study was particularly interested in the comparison of the microbial profile of Hurma olive during its 8 weeks of maturation period in two subsequent harvest years and Erkence (not naturally debittered) olive. In addition, main bacterial profile of both Hurma and Erkence olives were isolated and identified. Aerobic mesophilic microorganism (AMM), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonadaceae, Staphylococci, Micrococcaceae, yeasts and moulds (Y&Ms) were detected (counted and isolated) in the olive drupes during the maturation period. Isolated bacteria were identified as different spp. of Bacillaceae, Enterobacteriaceae, Micrococcoceae and Pseudomonadaceae.     

Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters

The objective of this study was to identify the high pressure processing conditions (pressure level, time, and temperature) needed to achieve a 5-log reduction of Vibrio parahaemolyticus in live oysters (Crassostrea virginica). Ten strains of V. parahaemolyticus were separately tested for their resistances to high pressure. The two most pressure-resistant strains were then used as a cocktail to represent baro-tolerant environmental strains. To evaluate the effect of temperature on pressure inactivation of V. parahaemolyticus, Vibrio-free oyster meats were inoculated with the cocktail of V. parahaemolyticus and incubated at room temperature (approximately 21 degrees C) for 24 h. Oyster meats were then blended and treated at 250 MPa for 5 min, 300 MPa for 2 min, and 350 MPa for 1 min. Pressure treatments were carried out at -2, 1, 5, 10, 20, 30, 40, and 45 degrees C. Temperatures >/=30 degrees C enhanced pressure inactivation of V. parahaemolyticus. To achieve a 5-log reduction of V. parahaemolyticus in live oysters, pressure treatment needed to be >/=350 MPa for 2 min at temperatures between 1 and 35 degrees C and >/=300 MPa for 2 min at 40 degrees C.     

Magnetotransport study on as-grown and annealed n- and p-type modulation-doped GaInNAs/GaAs strained quantum well structures

We report the observation of thermal annealing- and nitrogen-induced effects on electronic transport properties of as-grown and annealed n- and p-type modulation-doped Ga_{1 - x}In_xN_yAs_{1 - y} (x = 0.32, y = 0, 0.009, and 0.012) strained quantum well (QW) structures using magnetotransport measurements. Strong and well-resolved Shubnikov de Haas (SdH) oscillations are observed at magnetic fields as low as 3 T and persist to temperatures as high as 20 K, which are used to determine effective mass, 2D carrier density, and Fermi energy. The analysis of temperature dependence of SdH oscillations revealed that the electron mass enhances with increasing nitrogen content. Furthermore, even the current theory of dilute nitrides does not predict a change in hole effective mass; nitrogen dependency of hole effective mass is found and attributed to both strain- and confinement-induced effects on the valence band. Both electron and hole effective masses are changed after thermal annealing process. Although all samples were doped with the same density, the presence of nitrogen in n-type material gives rise to an enhancement in the 2D electron density compared to the 2D hole density as a result of enhanced effective mass due to the effect of nitrogen on conduction band. Our results reveal that effective mass and 2D carrier density can be tailored by nitrogen composition and thermal annealing-induced effects.

PACS

72.00.00; 72.15.Gd; 72.80.Ey     

The Effect of Olive Leaf Addition on Antioxidant Content and Antioxidant Activity of “Memecik” Olive Oils at Two Maturity Stages

In this study, the effects of leaf addition, maturity stage and storage on the antioxidant content and activity of olive oils (cv. Memecik) were investigated in the 2008/09 and 2009/10 crop seasons. Olive fruits were harvested at two different maturity stages (early and late), and the leaves of the same cultivar were added at different rates (0, 1, and 3 %) prior to oil extraction. After extraction, the oil samples were stored for 18 months and total chlorophyll, α-tocopherol, total phenolic content and the antioxidant activity [DPPH^· (2,2-diphenyl-1-picrylhydrazyl) and ABTS^·+ (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) radical scavenging] were determined at 6 month-intervals. Olive leaf addition induced a significant increase in total chlorophyll, α-tocopherol, total phenolic content, and antioxidant activities in both years (P < 0.001). During the storage period antioxidant content and antioxidant activities in the oils significantly decreased in both years (P < 0.001). However, the oils to which leaf material was added had higher antioxidant contents and activities than those without leaf material addition at the end of the 18-month storage period. After storage, the antioxidant content and DPPH^· radical scavenging activity of control (0 %) samples were lower than those in the leaf added samples (3 %). The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents.     

Synthesis and characterization of novel fluorine‐containing methacrylate copolymers: Reactivity ratios,thermal properties,and antimicrobial activity

The free‐radical‐initiated copolymerization of 2‐(4‐acetylphenoxy)‐2‐oxoethyl‐2‐methylacrylate (AOEMA) and 2‐(4‐benzoylphenoxy)‐2‐oxoethyl‐2‐methylacrylate (BOEMA) with 2‐[(4‐fluorophenyoxy]‐2‐oxoethyl‐2‐methylacrylate (FPEMA) were carried out in 1,4‐dioxane solution at 65°C using 2,2′‐azobisisobutyronitrile as an initiator with different monomer‐to‐monomer ratios in the feed. The monomers and copolymers were characterized by FTIR and ¹H‐ and ¹³C‐NMR spectral studies. ¹H‐NMR analysis was used to determine the molar fractions of AOEMA, BOEMA, and FPEMA in the copolymers. The reactivity ratios of the monomers were determined by the application of Fineman‐Ross and Kelen‐Tudos methods. The analysis of reactivity ratios revealed that BOEMA and AOEMA are less reactive than FPEMA, and copolymers formed are statistically in nature. The molecular weights (M _w and M _n) and polydispersity index of the polymers were determined using gel permeation chromatography. Thermogravimetric analysis of the polymers reveals that the thermal stability of the copolymers increases with an increase in the mole fraction of FPEMA in the copolymers. Glass transition temperatures of the copolymers were found to decrease with an increase in the mole fraction of FPEMA in the copolymers. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Decolorisation treatments of azo dye waste waters including dichlorotriazinyl reactive groups by using advanced oxidation method

Decolorisation treatments of azo dye waste waters, which include dichlorotriazinyl reactive groups, were investigated by using ultraviolet (UV) radiation and hydrogen peroxide at various exposure times. Decolorisation time decreased when UV radiation power and hydrogen peroxide concentration increased. Colour removal reached 98.0–99.5% by using this method. Some environmental parameters of decolorised waste water, such as biological oxygen demand (BOD), chemical oxygen demand (COD), total organic carbon (TOC), total inorganic carbon (TIC), total carbon (TC), adsorbable organohalides (AOX), sulphate and chloride, were determined. It was concluded that TOC, COD and AOX decreased while BOD increased and sulphate ions remained unchanged. These results suggested that the dye molecules were totally destroyed and some of these decomposition products were removed as carbon dioxide and water to some degree.     

Preconditioning of AISI 304 stainless steel surfaces in the presence of flavins—Part I: Effect on surface chemistry and corrosion behavior

Stainless steel AISI 304 surfaces were studied after a mild anodic polarization for oxide growth in the presence and absence of two derivatives of vitamin B2 (riboflavin and flavin mononucleotide) that can be secreted by metal-reducing bacteria and act as a chelating agent for iron species. The alterations in oxide chemistry were studied by means of surface-sensitive techniques such as X-ray photoelectron spectroscopy and time-of-flight secondary ion mass spectrometry analysis. The complementary electrochemical characterization revealed a preferential growth of an oxide/hydroxide iron-rich film that is responsible for an altered pit initiation and nucleation behavior. These findings suggest that as the corrosion behavior is determined by the interplay of the chemical and electronic properties, only a mild anodic polarization in the presence of redox-active molecules is able to alter the chemical and electronic structure of the passive film formed on stainless steel AISI 304. This helps to achieve a profound understanding of the mechanisms of microbially influenced corrosion (MIC) and especially the possible effects of the redox-active biomolecules, as they may play an important role in the corrosion susceptibility of stainless steel surfaces.