Neptunium(V) coprecipitation with calcite

Coprecipitation experiments of Np(V) and U(VI) with calcite were performed in mixed-flow reactors under steady state conditions at room temperature for up to 400 h at precipitation rates of 1.0 x 10(-8) to 6.8 x 10(-8) mol/(m2 s). The saturation index with respect to calcite varied between 0.04 and 0.95. Initial Np(V) or U(VI) concentrations were 1 micromol/L, 0.01 mol/L NaCl was used as background electrolyte, and pH ranged from 7.8 to 12.8. Partition coefficients for Np(V) were in the range of 0.5-10.3, compared to 0.02 for U(VI). Np L(III) and U L(III) EXAFS were used to characterize the local structural environment of the incorporated actinides. In the case of U(VI), the structural environment is not unambiguously characterized. Our data suggest that Np(V) ions occupy calcium lattice sites. The two axial oxygen atoms of the linear neptunyl moiety substitute two calcite carbonate groups in the first coordination sphere. Thus, four carbonate groups coordinate the neptunyl-ion in a monodentate fashion with four equatorial oxygen atoms (Oeq) at 2.4 A and associated carbon atoms (C) at 3.2 A. The interatomic distances indicate slight structural relaxation of the carbonate groups from their ideal sites. A similar structural model has been reported for U(VI) incorporated into natural calcite.     

Intra-muscular and inter-muscular variation in carbon turnover of ovine muscles as recorded by stable isotope ratios

In the case of muscle-based foods, the incorporation of dietary isotopic signals into muscle tissue is a dynamic process and it is not known whether all muscles, or locations within a muscle, have the same isotopic composition. Therefore, an experiment was conducted in which 28 lambs were switched from a control diet to an isotopically distinct experimental diet offered at two different energy allowances (EA). Small, albeit significant, differences were detected in tissue carbon (C) turnover within the muscle Longissimus dorsi. Inter-muscular comparison showed similar C half-lives for four of the five analysed muscles. The results also clearly demonstrated that the EA had a significant impact on intra- and inter-muscular C turnover. The findings of similar tissue C turnover of several muscles sold as meats and the comparable tissue-diet fractionation of the analysed muscles (both within the same EA) will enable scientists to analyse different meat samples according to availability without introducing large biases. However, EA must be considered a factor of uncertainty.     

Cheddar Cheese from Water Reconstituted Retentates

Reconstituted creamed retentates of ultrafiltration were converted to ripened cheese by Cheddar manufacturing principles. Initially, the fresh cheeses resembled normal Cheddar but during ripening were transformed into Gouda-Swiss types with pH rising rapidly from 5.2 to approximately 6.0.Cheese composition was affected by amount of full fat retentate in reconstituted mixtures. As total milk solids increased in reconstituted retentates, cheese moisture decreased and cheese volume rose to high yields. Cheese yield efficiency showed 1.21 to 1.32 kg cheese per kg total solids. Rennet curd of higher total solids retentates formed more rapidly than normal, and curds were harder. Whey from retentate reconstituted cheeses showed relatively low ash and fat even from cheeses made with high retentate. Soluble protein in 2-mo-old cheeses held at 10° C was lower in cheese from retentates of high solids.     

Identification of natural epimeric flavanone glycosides by NMR spectroscopy

Recently advanced analytical technology has provided evidence of the existence of stereoisomers of many natural products. Particularly, flavanones which might have two different configurations at C-2 exist in many food additives, e.g., citrus fruits. In this study, the possible stereoisomers of flavanone glycosides were identified by NMR spectroscopy. Based on NMR spectra of common flavanone glycosides such as naringin, hesperidin, and neohesperidin, the two existing diastereomeric forms of the molecules could clearly be distinguished. The ¹H NMR resonances of two diastereomers of each flavanone glycosides investigated in this study were fully assigned with the assistance of diverse 2D NMR spectroscopy methods.     

Organochlorine and mercury residues in the harp seal (Pagophilus groenlandicus)

Samples of blubber, liver, kidney and brain, obtained from 10 male, 6 female neonatal, and 4 lactating female harp seals (Pagophilus groenlandicus), were analysed for DDT, dieldrin, PCB, and total mercury. Methyl mercury levels in blood were also determined. Biocide deposition was not significantly different in female and male ten day old pups. There were no significant differences in biocide levels in the liver of the 14/+ day old males, but in blubber there were significant differences in dieldrin and DDT. There was no clear relationship between biocide levels in the 6-18 year old lactating adults and their pups. Younger adult seals (6 and 7 years) were found to have higher levels of PCB and sigmaDDT levels in their blubber than did older females (10 and 18 years). Wide intraspecific variation was noted in organochlorine and mercury residue levels. Pups taken in 1973 were found to have lower organochlorine residues than pups taken in the same area in 1971. Preliminary investigation indicates that detectable amounts of organochlorine and mercury residues are capable of crossing the placenta in the harp seal.     

PET和PA纤维的原液染色与纺织品染色:对立还是互补

比较了PET和PA纤维的原液染色与纺织品染色.详细描述了原液染色和纺织品染色的优缺点.讨论了汽车用染色物品的着色和色彩协调.介绍了Clariant产品(瑞士)公司开发的"可染色的"颜料.     

Process optimization and stability of d-limonene nanoemulsions prepared by catastrophic phase inversion method

The aim of this study was to optimize the process and stability of d-limonene nanoemulsions. The nanoemulsions were prepared by catastrophic phase inversion method using Tween 80 as surfactant. According to the results, the SOR value would considerably affect the turbidity and the mean particle diameter of emulsions. At a high concentration of surfactant (S/O = 1.5), d-limonene nanoemulsions could be obtained. In addition, the formation of nanoemulsions may be primarily related to the viscosity of oil phase. When the oil phase contained less than 15% (w/w) olive oil, the nanoemulsions could be prepared. The turbidities and the mean particle diameters of d-limonene nanoemulsions with adding the same concentration of different plant oils were similar. Furthermore, it can be found that adding olive oil could enhance the stability of d-limonene nanoemulsion system and decrease Ostwald ripening rate, and the Ostwald ripening rate of d-limonene nanoemulsion at 4 °C was higher than that at 28 °C.     

Effect of muscle,ageing time and modified atmosphere packaging conditions on the colour,oxidative and microbiological stability of packed beef

The objective of this study was to evaluate the influence of two different vacuum ageing times (7 and 14 days) and the impact of the modified atmosphere packaging (MAP) configuration (gas/product ratios: 0.5 and 1 and gas composition: 70% O₂ + 30% CO₂ and 40% O₂ + 30% CO₂ + 30% N₂) on the quality of fresh beef during subsequent storage at 4 °C. For this purpose, three separate experiments were performed. For each experiment, two different muscles (Longissimus dorsi and Biceps femoris) were sampled from four double‐muscled Belgian Blue beef carcasses. Next to colour, also the evolution in microbial load, pH, O₂ and CO₂ in the headspace and lipid oxidation at the meat surface were evaluated. A vacuum ageing for 14 days compared with 7 days resulted in a higher initial microbial load on the day of MAP packaging, which resulted finally in a significantly shorter shelf life. This ageing effect was less pronounced on the colour stability and lipid oxidation of the meat samples. No significant influence of the packaging configuration on any of the analysed parameters (colour, microbial load, pH and lipid oxidation at the meat surface) was observed.     

Product-oriented flavor research: learnings from the past, visions for the future

In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends.