LIQUID-LIQUID EQUILIBRIUM OF THE SYSTEM WATER-PHOSPHORIC ACID-DI-N-PROPYL ETHER AT 25 AND 40°C. INFLUENCE OF THE ISOMER PROPYL-ISOPROPYL ETHER ON THE APPEARANCE OF THREE LIQUID PHASES AT EQUILIBRIUM.

Solubility and liquid-liquid phase equilibrium data have been determined for the ternary systems Water-Phosphoric Acid-Di-n-propyl Ether as supplied by Merck (with about 6.4% of the isomer propyl-isopropyl ether), and Water-Phosphoric Acid-Di-n-propyl Ether (rectified up to less than 1% of propyl-isopropyl ether), at 25 and 40^°C The temperatures at which three liquid phases at equilibrium appeared were 28.0-28.2^°C and 49.0-50.0^°C, respectively. The presence of the isomer propyl-isopropyl ether causes these systems to split into three liquid phases at equilibrium     

Dietary Fiber in Processed Lentils

Effect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutions), and cooking (distilled water) was studied on dietary fiber components of lentils. A high increase of protopectin, total pectic substances (PS), and dietary fiber (DF) was observed in soaked lentils (dry matter basis). Soaking in CA and in SB solutions led to an appreciable increase of hemicellulose (HMC) and neutral detergent fiber, but not in lentils soaked in water. Cooking the previously soaked lentils, reduced the amount of DF, due to a drastic loss of HMC, although cellulose and lignin increased. PS content of cooked lentils, previously soaked in CA and SB was still higher than in raw lentil.     

Hypoparathyroidism associated with severe mineral bone disease postrenal transplantation, treated successfully with recombinant PTH

Chronic kidney disease (CKD) is commonly, if not universally, associated with derangements in bone and mineral metabolism, characterized by hyperphosphatemia, low calcitriol levels, and secondary hyperparathyroidism. The spectrum of these disorders is termed renal osteodystrophy or chronic kidney disease-mineral bone disease complex. Aggressive phosphorus control is the cornerstone of management to prevent debilitating complications. Dietary control, phosphate binders, and administration of active vitamin D analogues is the most common initial therapy. Frequently parathyroidectomy is required to reverse or slow the pathological changes when medical management fails. The most common adverse effect of parathyroidectomy is hypocalcemia. We describe a case report of severe hypocalcemia (secondary to surgical hypoparathyroidism) and "hungry bone syndrome," treated successfully with teriparatide (Forteo^®) in a patient who underwent renal transplantation following subtotal parathyroidectomy.     

Legume Processing Effects on Dietary Fiber Components

Effects of different processes were studied on neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, and lignin content of legumes. Chick peas, kidney beans, and lentils were soaked and cooked, simulating home processing. Values were recorded on a wet basis as a guide to calculating their contribution to the diet. Decrease in values was more pronounced in pressure-cooked chick peas and kidney beans with cooking liquid removed. In lentils, cooking liquid embedded, no difference between processes was observed. Amounts of dietary fiber components on a dry basis, of interest when legume meal is used as food supplement, increased for chick peas and beans, except for the hemicellulose of beans and lentils, which decreased.     

High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables

The soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process.     

Amino Acid Profiles of Fermenting Wheat Sour Doughs

The free amino acid patterns of unfermented and fermented wheat sour doughs started with Lactobacillus plantarum were related by factor analysis to dough yield, ash content of flour, fermentation temperature and presence/absence of yeast, from data corresponding to a central composite design of samples. Individual levels of hydrophobic, acid and basic amino acids as well as total amino acid content positively correlated with extraction rate of flours. The presence of yeast promoted metabolism of histidine, aspartic acid and asparagine, particularly in samples made with whole and wholemeal flours. Proliferation of predominant amino acids by enzymatic release was more notable at higher fermentation temperatures and wholemeal samples. Sour doughs with maximum levels of hydrophobic and basic amino acids were started with no yeast bacterial cultures, made with whole and wholemeal flours and fermented at 35°C.     

Primary hyperoxaluria causing ESRD and gangrene of extremities leading to amputation

Primary hyperoxaluria is an uncommon, inherited metabolic disorder due to hepatic enzyme deficiencies with consequent hepatic oxalate overproduction and attendant systemic complications. The diagnosis is established on a combination of clinical parameters, elevated urinary excretion of oxalate and glycolate and determination of alanine glyoxylate aminotransferase in the liver tissue. We describe a 45-year-old female with end-stage renal disease secondary to nephrolithiasis, who presented with a fulminating vascular syndrome before confirming the diagnosis of primary hyperoxaluria. This case illustrates that in this infrequent clinical entity, the diagnosis is often delayed with incorrect initial management.     

Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Processed Vegetables

The NDF, ADF, cellulose, hemicellulose and lignin contents of five frozen vegetables (raw and boiled) and five canned vegetables (two of them fried) have been studied. In general, it was observed that boiling resulted in an increase in the NDF, ADF and cellulose content. There was also a slight increase in hemicellulose values. The lignin contents of most vegetables did not change upon boiling. When the cooking process was frying, a drastic decrease of NDF, ADF, cellulose, and lignin contents occurred, while the amount of hemicellulose changed slightly in the vegetables analyzed.     

LIQUID-LIQUID EQUILIBRIUM OF THE THREE LIQUID PHASES AT EQUILIBRIUM SYSTEM WATER-PHOSFHORIC ACID-DI-ISOPROPYL ETHER AT 25 AND 40°C.

Solubility and liquid-liquid equilibrium data have been obtained for the ternary system Water-Phosproric Acid-Di-isopropyl Ether at 25 and 40^°C. This system presents a three-phase1 region at bcth temperatures. Data for the tie lines end the solubility curve in the zone above the three-phase region at 25^°C have been obtained by analyzing the phcsphcric acid and the di-isopropyl ether composition in the conjugated phases. Di-isoprcpyl ether i"as analyzed by NMR, using acetic acid as internal standard. It was impossible to apply conventional cloud point method to this zone due to the presence of an isooptic region.     

Dietary Fiber in Spanish Fruits

The dietary fiber, cellulose, hemicellulose, lignin and pectic substances of 21 fruits have been determined. For some of these fruits several varieties and different degrees of ripeness have been considered. The contents of these compounds ranged between 0.2– 2.75% for dietary fiber, 0.06–1.8% for cellulose, 0.00–0.86% for hemicellulose, 0.06–0.5% for lignin and 0.12–1.28% for pectic substances. In some cases the dietary fiber can be affected by the fruit variety. Plantain increased in dietary fiber, hemicellulose and pectic substances content with increased ripening, while no change in cellulose and a decrease of lignin content were observed.