Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration

Zusammenfassung Der Gehalt an Nitrosoaminosäuren und ihr Anteil an den Gesamt-N-Nitrosoverbindungen im Fettgewebe von rohem Schinkenspeck wurde untersucht. In 80% der Proben wurde ein Gehalt an Nitrosoaminosäuren von bis zu 0,2 mg/kg festgestellt. Scheinbare Gesamt-N-Nitrosoverbindungen waren in allen Proben in einer Konzentration von 0,4 bis 3,7 mg (N-NO)/kg vorhanden. Die eigentlichen Nitrosoaminosäuren machen nur etwa 1% der scheinbaren Gesamt-N-Nitrosoverbindungen aus. Die Mehrzahl der scheinbaren Gesamt-N-Nitrosoverbindungen im Fettgewebe findet sich im nichtlöslichen Bindegewebe, wobei der verbleibende Rest chloroformlöslich ist.Summary The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1 % of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.

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Einige Nitrosoaminosäuren im fettgewebe von Schinkenspeck und ihr anteil an der Konzentration der Gesamt-N-Nitrosoverbindungen

     

芬美意公司的AFFIRM技术

当进食时,食物会释放出挥发性的气味分子,然后通过呼吸进入嗅觉器官.嗅觉器官位于鼻子的上方及眼睛的后面.我们嘴里感觉到的触觉和味觉是和嗅觉信号紧密相关的,我们通常把这三种感觉同时存在时的感受称作味道.其中嗅觉是能使我们鉴别食物感觉的最重要的一种,这也是我们在鼻子塞住后很难鉴别食物味道的原因(比如感冒时).在进食时,我们当然可以不断地闻到食物的味道,因此我们把嗅觉定义为一种能随时间而改变的感觉.     

Infrared spectroscopic evidence supporting heterogeneous site binding models for humic substances

Infrared spectroscopy was used to corroborate predictions made by newly developed heterogeneous site binding models for humic substances. Experimental conditions to acquire the spectra of soil humic substances (humic and fulvic acid and a polysaccharide fraction) in an aqueous state using horizontal attenuated total reflectance Fourier transform infrared spectroscopy (HATR-FTIR) were established. Elimination of the water spectrum from that of the sample was achieved by spectral subtraction of the water peak at 2020 cm(-1). A KSCN internal standard with an absorption band at 2067 cm(-1) was used to verify the efficacy of the subtraction procedure. Spectral artifacts produced by the water spectrum subtraction and from contaminants within the humic materials have been identified. Three fulvic and one humic acid solution were examined in solutions of varying pH. Results show that the observed proportion of ionized carboxylate in relation to pH is consistent with models that assume electrostatic effects and a continuous distribution of proton association constants (log KH). The spectroscopic data were in accordance with calculations made using the generic humic and fulvic acid NICA-Donnan model parameters.     

An instrumental variable method for model order identification

The paper describes a simple instrumental variable method for identifying the structure of a wide class of time-series models. The method is aimed at providing a parametrically efficient (parsimonious) model structure which will lead to a combination of low residual error variance, i.e. a good explanation of the data, and low parametric estimation error variance (as measured by some norm associated with the covariance matrix of the estimation errors). It can be applied to single input-single output and multivariable systems using either discrete or continuous-time series models. It can also function as a recursive (on-line) test for reduction in model order.     

Fate of 13C-labelled alkyl groups on reductively alkylated Liddell coal during hydrogenation at 400°C

Medium volatile bituminous coal from Liddell, Australia, has been methylated and butylated using potassium in tetrahydrofuran (THF) and ¹³C-enriched reagents. The THF-insoluble material was examined by solid state ¹³C n.m.r. spectroscopy and found to have methyl or butyl groups incorporated into structures such as ethers, alkyl aromatics and, possibly, substituted hydroaromatics. The technique of dipolar dephasing was used to measure the relaxation time constants of the introduced alkyl groups in the coal structure which compared favourably with values for similar structures in model compounds. The alkylated coal was liquefied at 400°C and the products examined. It was shown that alkyl groups in ether structures were cleaved and reported as methane and butane in the gaseous products. Labelled alkyl groups were evident in the chloroform-soluble products and appeared to be in similar structures to those in the starting coal except for the loss of ether groups. Solid state n.m.r. examination of the residues, together with combustion analysis, showed that not all the introduced alkyl groups were lost during liquefaction at 400°C.     

ADSORPTION OF LIGHT HYDROCARBONS ON SPENT SHALE PRODUCED IN A COMBUSTION RETORT

Adsorption isotherms of ethane, propane, and n-butane on two different retorted oil shales were determined gravimetrically at 284.3, 293.7, and 303.2 K. The equilibrium data for these hydrocarbons were correlated with the Langmuir isotherm equation. The equilibrium adsorption data for all the hydrocarbons studied were also correlated by the modified Polanyi potential theory. A single generalized characteristic curve which correlates the equilibrium adsorption data for all three hydrocarbons was obtained by using the ratio of characteristic free energies.     

The flavour components of plum

Summary Gas chromatographic and gas chromatographic-mass spectrometric examination of the aroma components of canned plums obtained by both atmospheric distillation and headspace techniques showed them to be both quantitatively and qualitatively different from those of fresh plums. 25 components were identified, the major ones being 3-hydroxy-butan-2-one, benzaldehyde, nonanal and 2-furaldehyde. Benzaldehyde and nonanal together with benzyl acetate are believed to make a significant contribution to the aroma of canned plums.

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Die Geschmackskomponenten der Pflaume:Eine Untersuchung über die flüchtigen Inhaltsstoffe der Pflaumen in Dosen

Zusammenfassung Gaschromatographische und gaschromatographische-massenspektrometrische Analysen zeigten, daß die Aromastoffe der dosenkonservier ten Pflaumen, sowohl durch atmosphärische Destillation als auch nach der Kopfraum-Technik erhalten, quantitativ sowie qualitativ verschieden von denen der frischen Pflaumen sind. Es wurden 25 Komponenten identifiziert, darunter als Hauptbestandteile 3-Hydroxy-butan-2-on, Benzaldehyd, Nonanal und 2-Furfurol. Benzaldehyd und Nonanal zusammen mit Benzylacetat stellen einen bedeutsamen Beitrag zum Aroma dosenkonservierter Pflaumen dar.

     

Enhanced sorption of PAHs in natural-fire-impacted sediments from Oriole Lake, California

Surface sediment cores from Oriole Lake (CA) were analyzed for organic carbon (OC), black carbon (BC), and their δ(13)C isotope ratios. Sediments displayed high OC (20-25%) and increasing BC concentrations from ～0.40% (in 1800 C.E.) to ～0.60% dry weight (in 2000 C.E.). Petrographic analysis confirmed the presence of fire-derived carbonaceous particles/BC at ～2% of total OC. Natural fires were the most likely cause of both elevated polycyclic aromatic hydrocarbon (PAH) concentrations and enhanced sorption in Oriole Lake sediments prior to 1850, consistent with their tree-ring-based fire history. In contrast to other PAHs, retene and perylene displayed decreasing concentrations during periods with natural fires, questioning their use as fire tracers. The occurrence of natural fires, however, did not result in elevated concentrations of black carbon or chars in the sediments. Only the 1912-2007 sediment layer contained anthropogenic particles, such as soot BC. In this layer, combining OC absorption with adsorption to soot BC (using a Freundlich coefficient n = 0.7) explained the observed sorption well. In the older layers, n needed to be 0.3 and 0.5 to explain the enhanced sorption to the sediments, indicating the importance of natural chars/inertinites in sorbing PAHs. For phenanthrene, values of n differed significantly between sorption to natural chars (0.1-0.4) and sorption to anthropogenic black carbon (>0.5), suggesting it could serve as an in situ probe of sorbents.     

Restored wetlands as a source of disinfection byproduct precursors

The effects of a restored wetland system in the Sacramento Valley, California on the production of dissolved organic carbon (DOC) and nitrogen (DON) and the formation potential of common disinfection byproducts (DBPs: trihalomethanes, haloacetonitriles, and chloral hydrate) were examined. Additionally, the effects of photodegradation and microbial degradation on dissolved organic matter properties and reactivitywith respect to DBP formation potential (DBP-FP) were evaluated. The wetlands increased DOC and DON concentrations by a factor of 2.2 and 1.9 times, respectively, but had little influence on the DOC and DON quality as compared to their source waters. The increase in DOC and DON concentrations increased the formation potential of all DBP species by >100%. Solar radiation and microbial degradation reduced the trihalomethane formation potential by 24 and 10%, respectively, during a 14 day incubation. In contrast, the chloral hydrate formation potential was increased by 22% after phototreatment. Results indicate that current flood-pulse management practices with a 2-3 week residence time could lead to wetlands acting as a source of DBP precursors. Enhanced DBP-FP is especially important as these wetlands contribute to a watershed that is a drinking water source for more than 23 million people.     

Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice

The effects of processing treatments (heat, sucrose addition) on the sensory quality of blackcurrant juices prepared from two genetically diverse cultivars (Ben Lomond and Ben Alder) were examined using sensory profiling. Sucrose level had the largest effect on the sensory profile, with heating and cultivar having smaller but still significant effects. Some interaction between sucrose level and heating of the juices was observed in the sensory profile. The results indicate that selection of preferred genotypes remains an important breeding objective in blackcurrant improvement programmes, since the sensory attributes associated with genotype persist, despite processing effects, in the extracted juice.