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.     

All-solid-state tunable continuous-wave ultraviolet source with high spectral purity and frequency stability

We present a novel approach for the generation of higly frequency-stable, widely tunable, single-frequency cw UV light that is suitable for high-resolution spectroscopy. Sum-frequency generation (SFG) of two solid-state sources with a single cavity resonant for both fundamental waves is employed. Using a highly stable, narrow-linewidth frequency-doubled cw Nd:YAG laser as a master laser and slaving to it the SFG cavity and the other fundamental wave from a Ti:sapphire laser, we generate UV radiation of 33-mW output power around 313 nm. Alternatively, we use a diode laser instead of the Ti:sapphire laser and produce an output power of 2.1 mW at 313 nm. With both setups we obtain a continuous tunability of >15 GHz, short-term frequency fluctuations in the submegahertz range, a long-term frequency drift below 100 MHz/h, and stable operation for several hours. The theory of optimized doubly resonant SFG is also given.     

Peptide rearrangement during quadrupole ion trap fragmentation: added complexity to MS/MS spectra

The emergence of proteomics has placed great interest in the understanding of the mechanisms of MS/MS fragmentation of peptides under low-energy collision-induced dissociation. In this work, we describe the presence of anomalous fragments, which correspond to neutral loss elimination of internal amino acids from ions of the b series in quadrupole ion trap MS/MS spectra from naturally occurring peptides. Internal amino acid elimination occurred preferentially with aliphatic amino acids. The phenomenon was more apparent when doubly charged precursors were fragmented and was inhibited when peptides were N-acetylated at the N-terminus. Fragmentation of isomeric peptides where some internal amino acids were relocated in N-terminal position produced MSn spectra indistinguishable from those of the original peptides, indicating that some b ions underwent a structural rearrangement process. Formation of anomalous fragments required a minimum activation time. Our data are consistent with a nucleophile attack of the N-terminal nitrogen over the electrophilic carbonyl carbon at one peptide bond, forming a cyclic b ion intermediate that, by reopening at preferential sites, exposes internal amino acids to the C-terminal side.     

Effects of nicotine dose and administration method on withdrawal symptoms and side effects during short-term smoking abstinence.

The effects of using several different nicotine replacement treatments on self-reported withdrawal symptoms and side effects during 2-day periods of smoking cessation, with 5 days of ad lib smoking between cessation days, were evaluated. Participants (N ?=?18) experienced the following conditions: nicotine gum, 24-hr patch, 16-hr patch, 24-hr patch plus gum, double 24-hr patch, and no nicotine replacement. The present study found morning urge to smoke was greater during the 16-hr than during the 24-hr patch condition. Double-patch use resulted in significantly greater insomnia than the smoking baseline and 16-hr patch conditions. The no medication and gum alone conditions resulted in similar withdrawal symptoms, and both tended to result in greater reported withdrawal symptoms than the smoking baseline condition. There were no significant withdrawal symptom differences between the 24-hr, patch-gum, and double-patch conditions. The 24-hr and double-patch conditions were preferred by two thirds of the participants (6 each). (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of phytic acid–modified layered double hydroxide on flammability and mechanical properties of intumescent flame retardant polypropylene system

Phytic acid–modified layered double hydroxide (Ph‐LDH) was synthesized via coprecipitation method and subsequently was used in polypropylene (PP) by combining with an ammonium polyphosphate (APP) via melt compounding method. The synergistic effect between APP and Ph‐LDH on the thermal stability, flammability, and mechanical properties of the resultant PP composites was investigated by thermogravimetric analysis, limiting oxygen index, vertical burning test (UL‐94), cone calorimeter tests, tensile test, and impact test. Morphologies of the chars obtained from the samples after the cone calorimeter tests were studied by scanning electron microscopy. The combination of APP and Ph‐LDH slightly influenced the impact and tensile properties of PP. Also, the synergistic effect between APP and Ph‐LDH occurred in the cone calorimeter test. Moreover, the combination of APP and Ph‐LDH produced better quality char that effectively suppressed the spread of the flame and volatile and finally extinguished the fire.     

Study and comparison of different drying processes for dehydration of raspberries

The aim of the present study was to evaluate and compare different drying methods (microwave, hot air?+?microwave, and osmotic dehydration?+?microwave) in raspberries (cv. Heritage). A portion of raspberries was pretreated with osmotic dehydration (60°Brix sucrose solution at 20°C for 360?min) and another with hot air drying (HAD) (1.5?m/s air speed at 60°C for 300?min). Pretreated raspberries were then dried by microwave and at three different intensities (3.5, 7.5, and 11?W/g). Physicochemical properties (moisture content, water activity, and drying rate) and quality parameters (optical properties, mechanical properties, antioxidant capacity, and rehydration capacity) of dried raspberries were evaluated. Results showed that the microwave drying (MWD) at 7.5?W/g (50?min and final temperature of 79?±?5.1°C) allowed a high yield of dried raspberries. The combined processes were not efficient to accelerate the decrease of moisture content, due to the low drying rate of the pretreatments. In terms of quality, none of the drying processes allowed a high retention of the antioxidant capacity. However, they allowed an appropriate rehydration performance. The combination of HAD with MWD allowed obtaining a good appearance and desirable texture on the dried product. Thus, this last option seems to be the best among the drying methods tested, but additional studies are required to improve the efficiency of the process and the effect on the antioxidant capacity during drying.     

Comparative study between two different sources of n-3 poliunsaturated fatty acids and it effect on thymus and lipid profile in rats

In the present paper we analyzed the effect caused by different recovery diets enriched with n-3 polyunsaturated fatty acids (PUFA n-3) on thymus and serum lipid pattern. Severe depleted weanling Wistar rats (D) were divided in three groups that received during 10 days a 20% casein diet supplemented with EPA+DHA (group Cas), a 20% protein milk diet prepared using a commercial reduced-fat product enriched with linolenic and linoleic acids (group L) and a 20% casein diet as control group C. Cas and L gave each other 24 mg/day of PUFA n-3 being the ratio n-6/n-3 8.1/1 and 7.6/1, respectively. Thymus was removed and weighted and cell number were determined; blood was recollected and Total cholesterol, triacylglycerol, HDL and LDL-cholesterol fractions and myristic, palmitic, stearic, oleic, linoleic, linolenic, araquidonic, EPA and DHA fatty acid concentrations were measured in serum. Statistical analysis was performed using Anova test. Cell number were higher (p<0.01) in Cas (44.48+/-8.20) and in L (56.45+/-14.72) when compared to group D (1.80+/-0.70) and group C (23.70+/-4.04). L presented lower values of cholesterol, HDL and LDL-cholesterol (p<0.01) and higher values of triacylglycerol (p<0.05) when compared to Cas, being EPA (p<0.05) and DHA (p<0.01) higher in Cas. Being PUFA n-3 contribution the same in Cas and L, both diets were able to reverse the thymic athropy presenting a different hipolipemic behavior due to the different sources of PUFA n-3 used in the diets.     

Ultra thin nickel transparent electrodes

Transparent electrodes made of ultra thin metals have recently been demonstrated with performances comparable to those offered by transparent conductive oxides (TCOs), which are traditionally used in applications such as photovoltaic cells, light emitting devices, photodetectors and electro-optical modulators. In this work we report highly uniform, optically transparent and electrically conductive nickel films. Their good performance, combined with low cost and simplicity in processing, make ultra thin Ni films highly competitive, even with respect to the latest developments in TCO technology. Nickel films can be easily incorporated into an industrial process flow and could therefore be an attractive alternative to TCOs in many industrial applications.     

Review characterization of edible films formulated with sodium alginate and low-methoxyl pectin in osmotic dehydration applications

The aim of this work was to evaluate the behaviour of two edible films (sodium alginate and low-methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analysed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher dehydration performance ratio values than those osmodehydrated with sucrose. A reduction in the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2% and calcium lactate 5% according to the microstructural analysis and structural integrity for at least up to 16 h of osmotic dehydration.