Comparative studies on the enzymatic absorption of protein hydrolysates in the small intestine of the rat. 3. The absorption trypsins thermatatic and trypsin-thermatatic hydrolysates of a fava bean protein isolate compared to an equimolar mixture of free amino acids

Tryptic, thermitatic, and tryptic-thermitatic Faba bean protein hydrolyzates as well as their equimolar mixture of amino acids were perfused through proximal and distal parts of the intestine (10 cm length) of non-narcotized rats. The total amino-acid concentration of the perfused solution was 50 mM. The absorption of nitrogen and total amino acids from the tryptic and tryptic-thermitatic hydrolyzates was lower than that from the amino-acid mixture, the absorption from the thermitatic hydrolyzate was in accordance with that from the amino-acid mixture. The absorption pattern of the amino acids which preferably undergo a peptidic absorption is similar with the three hydrolyzates: in the proximal intestinal part this concerns glutamic acid and serine, in the distal intestinal part--methionine, alanine, glycin, and serine. The absorption pattern of the amino acids is different between the three hydrolyzates and the amino-acid mixture. Between the absorption pattern of the amino acids from the three hydrolyzates little differences were evident only in the proximal intestinal part. The coefficients of variation of the tryptic-thermitatic hydrolyzates are in accordance with those of the amino-acid mixture, whereas that of the thermitatic hydrolyzates is significantly lower. In the distal intestinal part all supplied forms are more rapidly absorbed than in the proximal part of the intestine.     

PH3 residues in hazelnuts, soybeans and wheat following phosphine fumigation with non-constant concentrations

In model tests hazelnuts, soy beans and wheat were fumigated with phosphine (PH3) at non constant concentrations. The influence of different concentration characteristics on the fumigation and the decomposition of phosphine residues was investigated in accordance with the fumigation technique. At the beginning the concentration increases, and after attaining the maximum gradually decreases to zero. The level of residues during the fumigation as well as the behaviour of residues during the storage of the fumigated products was monitored with a gas chromatographic method. The residues correlate with the concentration of phosphine, they also pass through a peak. The rate of decomposition of residues which had been formed in the phase of increasing concentration is greater than the rate of residues of equal magnitude which had been formed during the decreasing phase. When the concentration is even the maximum residue occurs later than the maximum concentration; when there is a steep trend both maximums coincide. This behaviour can be explained by the sorption and diffusion of phosphine. A comparison is made with the phosphine concentration which occurs during fumigation in practice. The parameters which produce a constant concentration trend with only one maximum and a non constant trend with an often increasing and decreasing concentration are discussed. The different behaviour of residues in these cases is described. Conclusions are drawn for the practice of fumigation.     

Comparative studies on the enzymatic absorption of protein hydrolysates in the small intestines of the rat. 3. The absorption of trypsin, thermitatic and trypsin thermitatic wheat gluten hydrolysates in comparison with equimolar mixtures of free amino acids

Tryptic, thermitatic, and tryptic-thermitatic wheat-gluten hydrolyzates as well as their equimolar amino-acid mixture were perfused through proximal and distal parts of the intestine (10 cm length) of non-narcotized rats. The total amino-acid concentration of the perfused solution was 50 mM. The tryptic hydrolyzate showed a significantly lower absorption of nitrogen and total amino acids than the amino-acid mixture. Both the supplied forms were very different as to their absorption pattern of the amino acids. The high variability of the percental absorption of the individual amino acids of the tryptic hydrolyzate results in a high coefficient of variation. The absorption of nitrogen and total amino acids from thermitatic and tryptic-thermitatic hydrolyzates is equal to that from the amino-acid mixture. In a peptidic form glutamic acid is more rapidly absorbed from the two hydrolyzates, and methionine from the tryptic-thermitatic hydrolyzate in both the intestinal parts. As to alanine and glycine this concerns only the distal intestinal part for both the hydrolyzates. There are no differences between the absorption patterns of the two hydrolyzates but in comparison with the amino-acid mixture and the tryptic hydrolyzate differences were evident. The coefficients of variation of both the hydrolyzates are significantly lower as compared to those of the tryptic hydrolyzate and the amino-acid mixture. All forms of supply are more rapidly absorbed in the distal than in the proximal part of the intestine.     

Inotropic effects of glyceryl trinitrate and spontaneous NO donors in the dog heart

Facial fractures may portend intracranial and skullbase injury and may lead to rapid compromise of the airway. Primary care physicians may provide emergency care for patients who have sustained facial trauma. After immediate resuscitation and stabilization, management of facial fractures requires knowledge of the anatomy, rapid treatment methods and identification of potential associated injuries for each type of facial fracture. Differentiation between the life-threatening aspects of these injuries and the less urgent, but more apparent, facial injuries will lessen the risk of complications such as bleeding, meningitis and asphyxia. Knowledge of the anatomy of the facial skeleton and of the potential injuries associated with each of the various types of facial fractures will facilitate effective management decisions. Consultation should be sought when functional features are involved or when the injury threatens to produce future cosmetic anomalies.     

Identification of the state of palladium in various hydrogenation catalysts by XPS

Various commercial supported palladium hydrogenation catalysts were studied by XPS and treated at ambient pressure with hydrogen and air. Unused catalysts exhibit a significant fraction of divalent Pd (oxide) which is reduced by hydrogen treatment at room temperature. Exposure to air in systems with carbonate, alumina, silica or active carbon as support causes the formation of a solid solution of oxygen in Pd characterized by a Pd 3d chemical shift of ca. + 0.4 eV. The absolute binding energy of Pd depends strongly on the matrix, indicating a significant contribution of extra-atomic screening, which prevents a direct comparison of reference samples and supported catalysts. Using the oxidation of CO to CO₂ at 300 K as in situ chemical probe it was confirmed that Pd supported on carbonate, silica and alumina exists in the same metallic state which could be activated for the test reaction irrespective of the variation in XPS binding energies.     

Pulsed electric fields and their impact on the diffusion characteristics of potato slices

Mass transfer in potato slices and strips after Pulsed Electric Fields (PEF) treatment was examined to evaluate potential application of PEF in potato processing. PEF treatment on cell material leads to pore formation in cell membrane and thus modifies diffusion of intra- and extracellular media. Results showed enhanced release of intracellular molecules from permeabilized tissue as well as improved uptake of low molecular substances into the sample. Sugar, one substrate for the Maillard reaction, was decreased in PEF treated potatoes, while conductivity increased after electroporation and soaking in sodium chloride solution, indicating the improved diffusion of salt caused by PEF. Higher release of cell liquid during drying of PEF treated potatoes was noticed in comparison to untreated potato slices. This effect increased with the treatment intensity. Furthermore, it was revealed that PEF application leads to a distinct reduction of fat content after deep fat frying and thus provides a potential for the production of low-fat French fries. It can be presumed that PEF is a capable assistance to thermal treatments in the processing of potato chips or French fries for the achievement of structural modifications and improved process conditions.     

Sum-Frequency Generation of Femtosecond Pulses in CsLiB(6)O(10) Down to 175 nm

Using a 150-mum-thick CsLiB(6)O(10) crystal, we produced 100-fs, >200-nJ light pulses tunable between 175 and 180 nm by sum-frequency generation at a 1-kHz repetition rate with an all-solid-state laser system mixing the fourth harmonic of a femtosecond Ti:sapphire regenerative amplifier and the idler pulse from a traveling-wave optical parametric amplifier.