Pressure effect on dissimilatory sulfate reduction

NASA Astrophysics Data System (ADS)

Williamson, A. J.; Carlson, H. K.; Coates, J. D.

2015-12-01

Biosouring is the production of H2S by sulfate reducing microorganisms (SRM) in-situ or in the produced fluids of oil reservoirs. Sulfide is explosive, toxic and corrosive which can trigger equipment and transportation failure, leading to environmental catastrophe. As oil exploration and reservoir development continue, subsequent enhanced recovery is occurring in progressively deeper formations and typical oil reservoir pressures range from 10-50 MPa. Therefore, an understanding of souring control effects will require an accurate understanding of the influence of pressure on SRM metabolism and the efficacy of souring control treatments at high pressure. Considerable work to date has focussed on souring control at ambient pressure; however, the influence of pressure on biogeochemical processes and souring treatments in oil reservoirs is poorly understood. To explore the impact of pressure on SRM, wild type Desulfovibrio alaskensis G20 (isolated from a producing oil well in Ventura County, California) was grown under a range of pressures (0.1-14 MPa) at 30 °C. Complete sulfate reduction occurred in all pressures tested within 3 days, but microbial growth was inhibited with increasing pressure. Bar-seq identified several genes associated with flagella biosynthesis (including FlhB) and assembly as important for survival at elevated pressure and fitness was confirmed using individual transposon mutants. Flagellar genes have previously been implicated with biofilm formation and confocal microscopy on glass slides incubated with wild type D. alaskensis G20 showed more biomass associated with surfaces under pressure, highlighting the link between pressure, flagellar and biofilm formation. To determine the effect of pressure on the efficacy of SRM inhibitors, IC50 experiments were conducted and D. alaskensis G20 showed a greater resistance to nitrate and the antibiotic chloramphenicol, but a lower resistance to perchlorate. These results will be discussed in the context of deep subsurface microbiology and oil reservoir biosouring. Overall, this work furthers our understanding of oil reservoir biogeochemistry and highlights the impact of pressure on biofilm formation and biosouring strategies.

Bacterial diversity in water injection systems of Brazilian offshore oil platforms.

PubMed

Korenblum, Elisa; Valoni, Erika; Penna, Mônica; Seldin, Lucy

2010-01-01

Biogenic souring and microbial-influenced corrosion is a common scenario in water-flooded petroleum reservoirs. Water injection systems are continuously treated to control bacterial contamination, but some bacteria that cause souring and corrosion can persist even after different treatments have been applied. Our aim was to increase our knowledge of the bacterial communities that persist in the water injection systems of three offshore oil platforms in Brazil. To achieve this goal, we used a culture-independent molecular approach (16S ribosomal RNA gene clone libraries) to analyze seawater samples that had been subjected to different treatments. Phylogenetic analyses revealed that the bacterial communities from the different platforms were taxonomically different. A predominance of bacterial clones affiliated with Gammaproteobacteria, mostly belonging to the genus Marinobacter (60.7%), were observed in the platform A samples. Clones from platform B were mainly related to the genera Colwellia (37.9%) and Achromobacter (24.6%), whereas clones obtained from platform C were all related to unclassified bacteria. Canonical correspondence analyses showed that different treatments such as chlorination, deoxygenation, and biocide addition did not significantly influence the bacterial diversity in the platforms studied. Our results demonstrated that the injection water used in secondary oil recovery procedures contained potentially hazardous bacteria, which may ultimately cause souring and corrosion.

Phylogenetic characterization of a corrosive consortium isolated from a sour gas pipeline.

PubMed

Jan-Roblero, J; Romero, J M; Amaya, M; Le Borgne, S

2004-06-01

Biocorrosion is a common problem in oil and gas industry facilities. Characterization of the microbial populations responsible for biocorrosion and the interactions between different microorganisms with metallic surfaces is required in order to implement efficient monitoring and control strategies. Denaturing gradient gel electrophoresis (DGGE) analysis was used to separate PCR products and sequence analysis revealed the bacterial composition of a consortium obtained from a sour gas pipeline in the Gulf of Mexico. Only one species of sulfate-reducing bacteria (SRB) was detected in this consortium. The rest of the population consisted of enteric bacteria with different characteristics and metabolic capabilities potentially related to biocorrosion. Therefore, several types of bacteria may be involved in biocorrosion arising from natural biofilms that develop in industrial facilities. The low abundance of the detected SRB was evidenced by environmental scanning electron microscopy (ESEM). In addition, the localized corrosion of pipeline steel in the presence of the consortium was clearly observed by ESEM after removing the adhered bacteria.

Enhancing biomethanogenic treatment of fresh incineration leachate using single chambered microbial electrolysis cells.

PubMed

Gao, Yan; Sun, Dezhi; Dang, Yan; Lei, Yuqing; Ji, Jiayang; Lv, Tingwei; Bian, Rui; Xiao, Zhihui; Yan, Liangming; Holmes, Dawn E

2017-05-01

Methanogenic treatment of municipal solid waste (MSW) incineration leachate can be hindered by high concentrations of refractory organic matter and humification of compounds in the leachate. In an attempt to overcome some of these impediments, microbial electrolysis cells (MECs) were incorporated into anaerobic digesters (ADMECs). COD removal efficiencies and methane production were 8.7% and 44.3% higher in ADMECs than in controls, and ADMEC reactors recovered more readily from souring caused by high organic loading rates. The degradation rate of large macromolecules was substantially higher (96% vs 81%) in ADMEC than control effluent, suggesting that MECs stimulated degradation of refractory organic matter and reduced humification. Exoelectrogenic bacteria and microorganisms known to form syntrophic partnerships were enriched in ADMECs. These results show that ADMECs were more effective at treatment of MSW incineration leachate, and should be taken into consideration when designing future treatment facilities. Copyright © 2017 Elsevier Ltd. All rights reserved.

Potential of Zimbabwean commercial probiotic products and strains of Lactobacillus plantarum as prophylaxis and therapy against diarrhoea caused by Escherichia coli in children.

PubMed

Chingwaru, Walter; Vidmar, Jerneja

2017-01-01

To evaluate the potential of commercial fermented products sold in the country, and strains of Lactobacillus plantarum (L. plantarum) as prophylaxis and therapy against diarrhoea in children. The antimicrobial potential of cultures of lactobacilli enriched from 4 Zimbabwean commercial food/beverage products: Dairibord Lacto sour milk (DLSM), Probrand sour milk (PSM), Kefalos Vuka cheese (KVC) and Chibuku opaque beer (COB); and four strains of L. plantarum obtained from Balkan traditional cheeses against clinical strains of Escherichia coli (E. coli) was assayed using the well diffusion method. Three commercial paediatric antidiarrhoeal drug products: Biogaia (BG), Prolife (PL) and Probio Junior (PJ) and a mutant strain of E. coli [strain 11105 (ATCC) - a vitamin B-12 auxotroph and penicillin G acylase-producing strain] were used as controls. An agar diffusion assay and a competitive exclusion assay were carried out on Mueller Hinton agar. Crude cultures of putative lactobacillus strains obtained from Zimbabwean dairy products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer) had significantly higher antimicrobial activities against clinical strains of E. coli than strains of L. plantarum isolated from Balkan cheeses (CLP1, CLP2 or CLP3) and crude microbial cultures from commercial paediatric probiotic products (BG, PJ and PL) of a culture of Lactobacillus rhamnosus LGG (P < 0.05). The putative Lactobacilli from four commercial Zimbabwean dairy products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer), and three strains of L. plantarum from Balkan cheeses (CLP1, CLP2 or CLP3) exhibited high antibacterial activities that can be harnessed to control paediatric diarrhoea that is caused by pathogenic strains of E. coli. Studies to characterise the probiotic potential of the live cultures in the products and the new strains of L. plantarum are underway. Copyright © 2017 Hainan Medical University. Production and hosting by Elsevier B.V. All rights reserved.

The chemistry and physiology of sour taste--a review.

PubMed

Ramos Da Conceicao Neta, Edith Ramos; Johanningsmeier, Suzanne D; McFeeters, Roger F

2007-03-01

Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydrogen ions, protonated (undissociated) acid species, titratable acidity, anions, molar concentration, and physical and chemical properties of organic acids. This article also presents an overview of the physiology of sour taste and proposed theories for the transduction mechanisms for sour taste. The physiology of sour taste perception remains controversial and significant diversity exists among species with regard to cellular schemes used for detection of stimuli. The variety of mechanisms proposed, even within individual species, highlights the complexity of elucidating sour taste transduction. However, recent evidence suggests that at least one specific sour taste receptor protein has been identified.

Microbial water diversion technique-designed for near well treatment in low temperature sandstone reservoirs in the North Sea

DOE Office of Scientific and Technical Information (OSTI.GOV)

Paulsen, J.E.; Vatland, A.; Sorheim, R.

1995-12-31

A Norwegian Research Program on Improved Oil Recovery (IOR) in North Sea reservoirs was launched in 1992. Microbial methods, applied in this context, is a part of this program. The scope, the methodological approach, and results from the three first years are presented. Water profile control, using biomass to block high permeable zones of a reservoir, has been investigated using nitrate-reducing bacteria in the injected sea water as plugging agents. Emphasis has been put on developing a process that does not have disadvantages secondary to the process itself, such as souring and impairment of the overall injectivity of the field.more » Data from continuous culture studies indicate that souring may successfully be mitigated by adding nitrite to the injected seawater. The morphology and size of generic-nitrate-reducing seawater bacteria have been investigated. Screening of growth-promoting nutrients has been carried out, and some sources were detected as favorable. Transport and penetration of bacteria in porous media have been given special attention. Investigations with sand packs, core models, and pore micromodels have been carried out. The inherent problems connected with permeability contrasts and flow patterns, versus bacterial behavior, are believed to be critical for the success of this technology. Data from the transport and blocking experiments with the porous matrices confirm this concern. The technology is primarily being developed for temperatures less than 40{degrees}C.« less

Predominance and Metabolic Potential of Halanaerobium spp. in Produced Water from Hydraulically Fractured Marcellus Shale Wells.

PubMed

Lipus, Daniel; Vikram, Amit; Ross, Daniel; Bain, Daniel; Gulliver, Djuna; Hammack, Richard; Bibby, Kyle

2017-04-15

Microbial activity in the produced water from hydraulically fractured oil and gas wells may potentially interfere with hydrocarbon production and cause damage to the well and surface infrastructure via corrosion, sulfide release, and fouling. In this study, we surveyed the microbial abundance and community structure of produced water sampled from 42 Marcellus Shale wells in southwestern Pennsylvania (well age ranged from 150 to 1,846 days) to better understand the microbial diversity of produced water. We sequenced the V4 region of the 16S rRNA gene to assess taxonomy and utilized quantitative PCR (qPCR) to evaluate the microbial abundance across all 42 produced water samples. Bacteria of the order Halanaerobiales were found to be the most abundant organisms in the majority of the produced water samples, emphasizing their previously suggested role in hydraulic fracturing-related microbial activity. Statistical analyses identified correlations between well age and biocide formulation and the microbial community, in particular, the relative abundance of Halanaerobiales We further investigated the role of members of the order Halanaerobiales in produced water by reconstructing and annotating a Halanaerobium draft genome (named MDAL1), using shotgun metagenomic sequencing and metagenomic binning. The recovered draft genome was found to be closely related to the species H. congolense , an oil field isolate, and Halanaerobium sp. strain T82-1, also recovered from hydraulic fracturing produced water. Reconstruction of metabolic pathways revealed Halanaerobium sp. strain MDAL1 to have the potential for acid production, thiosulfate reduction, and biofilm formation, suggesting it to have the ability to contribute to corrosion, souring, and biofouling events in the hydraulic fracturing infrastructure. IMPORTANCE There are an estimated 15,000 unconventional gas wells in the Marcellus Shale region, each generating up to 8,000 liters of hypersaline produced water per day throughout its lifetime (K. Gregory, R. Vidic, and D. Dzombak, Elements 7:181-186, 2011, https://doi.org/10.2113/gselements.7.3.181; J. Arthur, B. Bohm, and M. Layne, Gulf Coast Assoc Geol Soc Trans 59:49-59, 2009; https://www.marcellusgas.org/index.php). Microbial activity in produced waters could lead to issues with corrosion, fouling, and souring, potentially interfering with hydraulic fracturing operations. Previous studies have found microorganisms contributing to corrosion, fouling, and souring to be abundant across produced water samples from hydraulically fractured wells; however, these findings were based on a limited number of samples and well sites. In this study, we investigated the microbial community structure in produced water samples from 42 unconventional Marcellus Shale wells, confirming the dominance of the genus Halanaerobium in produced water and its metabolic potential for acid and sulfide production and biofilm formation. Copyright © 2017 American Society for Microbiology.

Predominance and Metabolic Potential of Halanaerobium spp. in Produced Water from Hydraulically Fractured Marcellus Shale Wells

PubMed Central

Lipus, Daniel; Vikram, Amit; Ross, Daniel; Bain, Daniel; Gulliver, Djuna; Hammack, Richard

2017-01-01

ABSTRACT Microbial activity in the produced water from hydraulically fractured oil and gas wells may potentially interfere with hydrocarbon production and cause damage to the well and surface infrastructure via corrosion, sulfide release, and fouling. In this study, we surveyed the microbial abundance and community structure of produced water sampled from 42 Marcellus Shale wells in southwestern Pennsylvania (well age ranged from 150 to 1,846 days) to better understand the microbial diversity of produced water. We sequenced the V4 region of the 16S rRNA gene to assess taxonomy and utilized quantitative PCR (qPCR) to evaluate the microbial abundance across all 42 produced water samples. Bacteria of the order Halanaerobiales were found to be the most abundant organisms in the majority of the produced water samples, emphasizing their previously suggested role in hydraulic fracturing-related microbial activity. Statistical analyses identified correlations between well age and biocide formulation and the microbial community, in particular, the relative abundance of Halanaerobiales. We further investigated the role of members of the order Halanaerobiales in produced water by reconstructing and annotating a Halanaerobium draft genome (named MDAL1), using shotgun metagenomic sequencing and metagenomic binning. The recovered draft genome was found to be closely related to the species H. congolense, an oil field isolate, and Halanaerobium sp. strain T82-1, also recovered from hydraulic fracturing produced water. Reconstruction of metabolic pathways revealed Halanaerobium sp. strain MDAL1 to have the potential for acid production, thiosulfate reduction, and biofilm formation, suggesting it to have the ability to contribute to corrosion, souring, and biofouling events in the hydraulic fracturing infrastructure. IMPORTANCE There are an estimated 15,000 unconventional gas wells in the Marcellus Shale region, each generating up to 8,000 liters of hypersaline produced water per day throughout its lifetime (K. Gregory, R. Vidic, and D. Dzombak, Elements 7:181–186, 2011, https://doi.org/10.2113/gselements.7.3.181; J. Arthur, B. Bohm, and M. Layne, Gulf Coast Assoc Geol Soc Trans 59:49–59, 2009; https://www.marcellusgas.org/index.php). Microbial activity in produced waters could lead to issues with corrosion, fouling, and souring, potentially interfering with hydraulic fracturing operations. Previous studies have found microorganisms contributing to corrosion, fouling, and souring to be abundant across produced water samples from hydraulically fractured wells; however, these findings were based on a limited number of samples and well sites. In this study, we investigated the microbial community structure in produced water samples from 42 unconventional Marcellus Shale wells, confirming the dominance of the genus Halanaerobium in produced water and its metabolic potential for acid and sulfide production and biofilm formation. PMID:28159795

Biotechnological Applications of Microbial (Per)chlorate Reduction.

PubMed

Wang, Ouwei; Coates, John D

2017-11-24

While the microbial degradation of a chloroxyanion-based herbicide was first observed nearly ninety years ago, only recently have researchers elucidated the underlying mechanisms of perchlorate and chlorate [collectively, (per)chlorate] respiration. Although the obvious application of these metabolisms lies in the bioremediation and attenuation of (per)chlorate in contaminated environments, a diversity of alternative and innovative biotechnological applications has been proposed based on the unique metabolic abilities of dissimilatory (per)chlorate-reducing bacteria (DPRB). This is fueled in part by the unique ability of these organisms to generate molecular oxygen as a transient intermediate of the central pathway of (per)chlorate respiration. This ability, along with other novel aspects of the metabolism, have resulted in a wide and disparate range of potential biotechnological applications being proposed, including enzymatic perchlorate detection; gas gangrene therapy; enhanced xenobiotic bioremediation; oil reservoir bio-souring control; chemostat hygiene control; aeration enhancement in industrial bioreactors; and, biogenic oxygen production for planetary exploration. While previous reviews focus on the fundamental science of microbial (per)chlorate reduction (for example see Youngblut et al., 2016), here, we provide an overview of the emerging biotechnological applications of (per)chlorate respiration and the underlying organisms and enzymes to environmental and biotechnological industries.

Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition.

PubMed

Papp, Nóra; Blázovics, Anna; Fébel, Hedvig; Salido, Sofía; Altarejos, Joaquín; Fehér, Erzsébet; Kocsis, Ibolya; Szentmihályi, Klára; Abrankó, László; Hegedűs, Attila; Stefanovits-Bányai, Éva

2015-12-01

The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.

A field demonstration of the microbial treatment of sour produced water

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sublette, K.L.; Morse, D.; Raterman, K.

1995-12-31

The potential for detoxification and deodorization of sulfide-laden water (sour water) by microbial treatment was evaluated at a petroleum production site under field conditions. A sulfide-tolerant strain of the chemautotroph and facultative anaerobe, Thiobacillus denitrificans, was introduced into an oil-skimming pit of the Amoco Production Company LACT 10 Unit of the Salt Creek Field, Wyoming. Field-produced water enters this pit from the oil/water separation treatment train at an average flowrate of 5,000 bbl/D (795 m{sup 3}/D) with a potential maximum of 98,000 bbl/D (15,580 m{sup 3}/D). Water conditions at the pit inlet are 4,800 mg/l TDS, 100 mg/l sulfide, pHmore » 7.8, and 107{degrees}F. To this water an aqueous solution of ammonium nitrate and diphosphorous pentoxide was added to provide required nutrients for the bacteria. The first 20% of the pit was aerated to a maximum depth of 5 ft (1.5 m) to facilitate the aerobic oxidation of sulfide. No provisions for pH control or biomass recovery and recycle were made. Pilot operations were initiated in October 1992 with the inoculation of the 19,000 bbl (3,020 m{sup 3}) pit with 40 lb (18.1 kg) of dry weight biomass. After a brief acclimation period, a nearly constant mass flux of 175 lb/D (80 kg/D) sulfide was established to the pit. Bio-oxidation of sulfide to elemental sulfur and sulfate was immediate and complete. Subsequent pilot operations focused upon process optimization and process sensitivity to system upsets. The process appeared most sensitive to large variations in sulfide loading due to maximum water discharge events. However, recoveries from such events could be accomplished within hours. This paper details all pertinent aspects of pilot operation, performance, and economics. Based on this body of evidence, it is suggested that the oxidation of inorganic sulfides by T denitrificans represents a viable concept for the treatment of sour water coproduced with oil and gas.« less

Factors Governing the Germination of Sulfate-Reducing Desulfotomaculum Endospores Involved in Oil Reservoir Souring.

NASA Astrophysics Data System (ADS)

Sherry, A.; Bell, E.; Cueto, G.; Suarez-Suarez, A.; Pilloni, G.; Hubert, C. R.

2015-12-01

Reservoir souring is caused by the activity of sulfate-reducing microorganisms (SRM) in subsurface oil reservoirs, and is often induced by seawater injection during secondary oil recovery. Souring can potentially contribute to corrosion of infrastructure, health and safety hazards to the workforce, and reduction in value by increasing refining costs associated with producing the oil resource. Souring causes annual losses in the billions of dollars to the oil industry. Endospore-forming SRM, such as Desulfotomaculum spp., are often suspected culprits in reservoir souring. Endospores can survive unfavourable conditions for long periods, yet remain poised to germinate and become active if conditions become more favourable. Factors governing endospore germination are poorly understood, but are thought to include availability of nutrients, possibly metabolic by products of other anaerobic bioprocesses, and/or variations in temperature. Most research has focused on aerobic Bacillus spp., with very few studies dedicated to spore germination among anaerobes (order Clostridiales) including the sulfate-reducing Desulfotomaculum found in anoxic subsurface petroleum reservoirs. For Desulfotomaculum spores in deep hot oil reservoirs, cold seawater introduction during secondary oil recovery may create thermal viability zones for sulfate reduction near the injection wellbore. To evaluate these processes, sulfate-containing microcosms were prepared with different marine sediments as a source of spores, and amended with organic substrates in the presence or absence of oil. Incubation at 80°C for six days was followed by a down-shift in temperature to 60°C to mimic cold seawater injection into a hot reservoir. Souring did not occur at 80°C, but commenced within hours at 60°C. Microcosms were monitored for sulfate reduction and organic acids in combination with next generation sequencing of 16S rRNA genes (Ion Torrent, Illumina MiSeq). Through a combination of high-throughput microbial DNA sequencing and geochemical process analyses we show that altered conditions in oil reservoirs during seawater flooding activates dormant Desulfotomaculum endospores, which leads to reservoir souring, and provide insights on the factors governing the germination of endospores in the deep hot biosphere.

Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.

PubMed

Park, Jaehyung; Seo, Ji Sun; Kim, Seul-Ah; Shin, So-Yeon; Park, Jong-Hyun; Han, Nam Soo

2017-10-28

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae . Using J-product, sourdough was fermented at 25°C, 30°C, and 35°C, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature (35°C), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

Biocompetitive exclusion technology: A field system to control reservoir souring and increasing production

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sandbeck, K.A.; Hitzman, D.O.

1995-12-31

Biogenic formation of sulfide in reservoirs by Sulfate Reducing Bacteria (SRB) causes serious plugging, corrosion, and environmental safety problems. The production of sulfide can be decreased, and its concentration reduced, by the establishment and growth of an indigenous microbial population which results in a replacement of the SRB population. This approach to modify the reservoir ecology utilizing preexisting carbon sources coupled with the introduction of an alternate electron acceptor forms the basis of a new Biocompetitive Exclusion technology which has the potential to enhance oil recovery and decrease paraffin deposition and corrosion. Preliminary field results from an ongoing DOE-sponsored researchmore » program will be discussed.« less

Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang).

PubMed

Kim, Min Jung; Kwak, Han Sub; Jung, Hee Yeon; Kim, Sang Sook

2016-11-01

Various microbial communities play a role in generating the distinctive sensory characteristics of the traditional Korean soybean paste, doenjang. The objective of this study was to investigate the relationship between sensory characteristics and microbial communities in traditional doenjang. The results of the descriptive analysis revealed that some traditional doenjang (T1-T11) exhibited distinctive characteristics, such as fish sauce flavor, meju, bitterness, sourness, and saltiness, whereas the modified samples (M1-M3) demonstrated sweetness, umami, and an alcohol odor. According to the metagenomic analysis based on 16S rRNA gene sequencing, the phylum Firmicutes was the dominant bacterium in most doenjang. At the genus level, lactic acid bacteria (LAB) were frequently found in most doenjang. Among these LAB, the major genera of bacteria were Tetragenococcus in M2 (60.30%), T3 (91.20%), T8 (48.60%), and T9 (60.90%); Enterococcus in T1 (29.40%), T4 (34.10%), and T10 (50.50%); Leuconostoc in T7 (89.10%); and Lactobacillus in T9 (38.3%). The most frequently occurring non-LAB was Bacillus in M3 (50.10%), T5 (46.50%), and T6 (20.50%), and M1 and T2 contained Staphylococcus and Ochrobactrum as their major non-LAB, respectively. The results of a correlation analysis between the sensory attributes from the descriptive analysis and the microbial communities from 454 pyrosequencing provided an overview for the relationship between sensory characteristics and microbial communities. Ochrobactrum, Stenotrophomonas, Rhodobacteraceae, Proteus, and Luteimonas were found in samples that had a strong fish sauce characteristic. The presence of LAB-Tetragenococcus, Enterococcus, Pediococcus, Carnobacterium, and Weissella-was related to sourness. Enterococcus and Enterobacter were found in samples with a matured flavor and a soft mouthfeel, respectively. The overall results of the study demonstrate that microbial communities found in doenjang were closely related to distinct sensory attributes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Starch Flocculation by the Sweet Potato Sour Liquid Is Mediated by the Adhesion of Lactic Acid Bacteria to Starch

PubMed Central

Zhang, Lili; Yu, Yang; Li, Xinhua; Li, Xiaona; Zhang, Huajiang; Zhang, Zhen; Xu, Yunhe

2017-01-01

In the current study, we focused on the mechanism underlying starch flocculation by the sweet potato sour liquid. The traditional microbial techniques and 16S rDNA sequencing revealed that Lactobacillus was dominant flocculating microorganism in sour liquid. In total, 86 bacteria, 20 yeasts, and 10 molds were isolated from the sour liquid and only eight Lactobacillus species exhibited flocculating activity. Lactobacillus paracasei subsp. paracasei L1 strain with a high flocculating activity was isolated and identified, and the mechanism of starch flocculation was examined. L. paracasei subsp. paracasei L1 cells formed chain-like structures on starch granules. Consequently, these cells connected the starch granules to one another, leading to formation of large flocs. The results of various treatments of L1 cells indicated that bacterial surface proteins play a role in flocculation and L1 cells adhered to the surface of starch granules via specific surface proteins. These surface starch-binding proteins were extracted using the guanidine hydrochloride method; 10 proteins were identified by mass spectrometry: three of these proteins were glycolytic enzymes; two were identified as the translation elongation factor Tu; one was a cell wall hydrolase; one was a surface antigen; one was lyzozyme M1; one was a glycoside hydrolase; and one was an uncharacterized proteins. This study will paves the way for future industrial application of the L1 isolate in starch processing and food manufacturing. PMID:28791000

Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice

NASA Astrophysics Data System (ADS)

Arjeh, Edris; Barzegar, Mohsen; Ali Sahari, Mohammad

2015-09-01

Recently, due to the beneficial effects of bioactive compounds, demand for minimally processed fruits and fruit juices has increased rapidly in the world. In this study, sour cherry juice (SCJ) was exposed to gamma irradiation at 0.0, 0.5, 1.5, 3.0, 4.5, and 6.0 kGy and then stored at 4 °C for 60 days. Total soluble solids (TSS), total acidity (TA), color, total phenolic content (TPC), total monomeric anthocyanin content (TMC), antioxidant activity, organic acid profile, and microbial analysis were evaluated at regular intervals during the storage. Results indicated that irradiation did not have any significant effect on TSS, while level of TA increased significantly at the dose of 6 kGy (p<0.05). Furthermore, irradiation treatment and storage time led to a significant increase in L* and b* values and a decrease in a* values. Total monomeric anthocyanin content of the irradiated SCJ was lower than that of the non-irradiated one (24% at 3.0 kGy) and also changed toward a more negative direction during the storage (63% at 3.0 kGy for 60 days). There was a significant decrease in the antioxidant activity (DPPH radical scavenging and FRAP assay) in both irradiated and stored SCJs. After irradiation (0-6 kGy), the results showed that the concentration of malic and oxalic acid significantly increased; but, the concentration of ascorbic, citric, fumaric, and succinic acids significantly decreased. Gamma irradiation with doses of ≥3 kGy resulted in overall reduction in microbial loads. Based on the results obtained from the changes of physicochemical properties, antioxidant activity, and microbial analysis, irradiation of SCJ at doses of higher than 3.0 kGy is not recommended.

Effect of the peels of two Citrus fruits on endothelium function in adolescents with excess weight: A triple-masked randomized trial.

PubMed

Hashemi, Mohammad; Khosravi, Elham; Ghannadi, Alireza; Hashemipour, Mahin; Kelishadi, Roya

2015-08-01

Obesity induces endothelial dysfunction even in the pediatric age group. The possible protective effects of fruits and herbal products on the endothelial dysfunction of obese children remain to be determined. This study aims to investigate the effects of lemon and sour orange peels on endothelial function of adolescents with excess weight. This triple-masked, randomized placebo-controlled trial was conducted for 1-month among 90 overweight and obese participants, aged 6-18 years. They were randomly assigned into three groups of equal number receiving daily oral capsules containing lemon or sour orange powder or placebo. Flow-mediated dilatation (FMD) was compared between three groups by using analysis of covariance. Overall, 30 participants in the lemon group, 27 in the sour orange group and 29 in the control group completed the trial. After the trial, mean FMD was significantly (P < 0.001) higher in the lemon group (11.99 ± 4.05) and in the sour orange group (12.79 ± 5.47) than in the placebo group (6.45 ± 2.79). FMD percent change was 145.02 ± 24.34 in the lemon group, 142.04 ± 16.11 in the sour orange group, and 46.73 ± 5.16 in controls (P < 0.001). This trial showed that consumption of extracts of lemon and sour orange peels, which contain plenty amounts of antioxidants, flavonoids, pectin, and vitamin C, might have significant benefits on endothelial function in children and adolescents with excess weight. Trial registry code: IRCT201311201434N10.

Enhancing anaerobic digestion of complex organic waste with carbon-based conductive materials.

PubMed

Dang, Yan; Holmes, Dawn E; Zhao, Zhiqiang; Woodard, Trevor L; Zhang, Yaobin; Sun, Dezhi; Wang, Li-Ying; Nevin, Kelly P; Lovley, Derek R

2016-11-01

The aim of this work was to study the methanogenic metabolism of dog food, a food waste surrogate, in laboratory-scale reactors with different carbon-based conductive materials. Carbon cloth, carbon felt, and granular activated carbon all permitted higher organic loading rates and promoted faster recovery of soured reactors than the control reactors. Microbial community analysis revealed that specific and substantial enrichments of Sporanaerobacter and Methanosarcina were present on the carbon cloth surface. These results, and the known ability of Sporanaerobacter species to transfer electrons to elemental sulfur, suggest that Sporanaerobacter species can participate in direct interspecies electron transfer with Methanosarcina species when carbon cloth is available as an electron transfer mediator. Copyright © 2016 Elsevier Ltd. All rights reserved.

Production-related petroleum microbiology: progress and prospects.

PubMed

Voordouw, Gerrit

2011-06-01

Microbial activity in oil reservoirs is common. Methanogenic consortia hydrolyze low molecular weight components to methane and CO2, transforming light oil to heavy oil to bitumen. The presence of sulfate in injection water causes sulfate-reducing bacteria to produce sulfide. This souring can be reversed by nitrate, stimulating nitrate-reducing bacteria. Removing biogenic sulfide is important, because it contributes to pitting corrosion and resulting pipeline failures. Increased water production eventually makes oil production uneconomic. Microbial fermentation products can lower oil viscosity or interfacial tension and produced biomass can block undesired flow paths to produce more oil. These biotechnologies benefit from increased understanding of reservoir microbial ecology through new sequence technologies and help to decrease the environmental impact of oil production. Copyright © 2010 Elsevier Ltd. All rights reserved.

Effects of aqueous extracts of dried calyx of sour tea (Hibiscus sabdariffa L.) on polygenic dyslipidemia: A randomized clinical trial.

PubMed

Hajifaraji, Majid; Matlabi, Mohammad; Ahmadzadeh-Sani, Farihe; Mehrabi, Yadollah; Rezaee, Mohammad Salem; Hajimehdipour, Homa; Hasanzadeh, Abbas; Roghani, Katayoun

2018-01-01

Dyslipidemia has been considered as a major risk factor for coronary heart disease. Alternative medicine has a significant role in treatment of dyslipidemia. There are controversial findings regarding the effects of sour tea on dyslipidemia. The aim of this study was to evaluate the impact of aqueous extract of dried calyx of sour tea on polygenic dyslipidemia. This clinical trial was done on 43 adults (30-60 years old) with polygenic dyslipidemia that were randomly assigned to the intervention and control groups. The control group was trained in lifestyle modifications at baseline. The intervention group was trained for lifestyle modifications at baseline and received two cups of sour tea daily, and both groups were followed up for 12 weeks. Lipid profile was evaluated at baseline, and six and 12 weeks following the intervention. In addition, dietary and physical activity assessed at baseline for twelve weeks. Mean concentration of total cholesterol, HDL-C and LDL-C significantly decreased by up to 9.46%, 8.33%, and 9.80%, respectively, after 12 weeks in the intervention group in comparison to their baseline values. However, LDL-C/HDL-C ratio significantly increased by up to 3.15%, following 12 weeks in the control group in comparison to their baseline values. This study showed no difference in lipid profiles between the two groups, except for HDL-C concentrations. sour tea may have significant positive effects on lipid profile of polygenic dyslipidemia subjects and these effect might be attributed to its anthocyanins and inflation factor content. Therefore, sour tea intake with recommended dietary patterns and physical activity can be useful in regulation of lipid profile in patients with polygenic dyslipidemia.

Effect of the peels of two Citrus fruits on endothelium function in adolescents with excess weight: A triple-masked randomized trial

PubMed Central

Hashemi, Mohammad; Khosravi, Elham; Ghannadi, Alireza; Hashemipour, Mahin; Kelishadi, Roya

2015-01-01

Background: Obesity induces endothelial dysfunction even in the pediatric age group. The possible protective effects of fruits and herbal products on the endothelial dysfunction of obese children remain to be determined. This study aims to investigate the effects of lemon and sour orange peels on endothelial function of adolescents with excess weight. Materials and Methods: This triple-masked, randomized placebo-controlled trial was conducted for 1-month among 90 overweight and obese participants, aged 6-18 years. They were randomly assigned into three groups of equal number receiving daily oral capsules containing lemon or sour orange powder or placebo. Flow-mediated dilatation (FMD) was compared between three groups by using analysis of covariance. Results: Overall, 30 participants in the lemon group, 27 in the sour orange group and 29 in the control group completed the trial. After the trial, mean FMD was significantly (P < 0.001) higher in the lemon group (11.99 ± 4.05) and in the sour orange group (12.79 ± 5.47) than in the placebo group (6.45 ± 2.79). FMD percent change was 145.02 ± 24.34 in the lemon group, 142.04 ± 16.11 in the sour orange group, and 46.73 ± 5.16 in controls (P < 0.001). Conclusion: This trial showed that consumption of extracts of lemon and sour orange peels, which contain plenty amounts of antioxidants, flavonoids, pectin, and vitamin C, might have significant benefits on endothelial function in children and adolescents with excess weight. Trial registry code: IRCT201311201434N10. PMID:26664417

A submerged tubular ceramic membrane bioreactor for high strength wastewater treatment.

PubMed

Sun, D D; Zeng, J L; Tay, J H

2003-01-01

A 4 L submerged tubular ceramic membrane bioreactor (MBR) was applied in laboratory scale to treat 2,400 mg-COD/L high strength wastewater. A prolonged sludge retention time (SRT) of 200 day, in contrast to the conventional SRT of 5 to 15 days, was explored in this study, aiming to reduce substantially the amount of disposed sludge. The MBR system was operated for a period of 142 days in four runs, differentiated by specific oxygen utilization rate (SOUR) and hydraulic retention time (HRT). It was found that the MBR system produced more than 99% of suspended solid reduction. Mixed liquor suspended solids (MLSS) was found to be adversely proportional to HRT, and in general higher than the value from a conventional wastewater treatment plant. A chemical oxygen demand (COD) removal efficiency was achieved as high as 98% in Run 1, when SOUR was in the range of 100-200 mg-O/g-MLVSS/hr. Unexpectedly, the COD removal efficiency in Run 2 to 4 was higher than 92%, on average, where higher HRT and abnormally low SOUR of 20-30 mg-O/g-MLVSS/hr prevailed. It was noted that the ceramic membrane presented a significant soluble nutrient rejection when the microbial metabolism of biological treatment broke down.

Microbial Biotechnology 2020; microbiology of fossil fuel resources.

PubMed

Head, Ian M; Gray, Neil D

2016-09-01

This roadmap examines the future of microbiology research and technology in fossil fuel energy recovery. Globally, the human population will be reliant on fossil fuels for energy and chemical feedstocks for at least the medium term. Microbiology is already important in many areas relevant to both upstream and downstream activities in the oil industry. However, the discipline has struggled for recognition in a world dominated by geophysicists and engineers despite widely known but still poorly understood microbially mediated processes e.g. reservoir biodegradation, reservoir souring and control, microbial enhanced oil recovery. The role of microbiology is even less understood in developing industries such as shale gas recovery by fracking or carbon capture by geological storage. In the future, innovative biotechnologies may offer new routes to reduced emissions pathways especially when applied to the vast unconventional heavy oil resources formed, paradoxically, from microbial activities in the geological past. However, despite this potential, recent low oil prices may make industry funding hard to come by and recruitment of microbiologists by the oil and gas industry may not be a high priority. With regards to public funded research and the imperative for cheap secure energy for economic growth in a growing world population, there are signs of inherent conflicts between policies aimed at a low carbon future using renewable technologies and policies which encourage technologies which maximize recovery from our conventional and unconventional fossil fuel assets. © 2016 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.

PubMed

Garofalo, C; Silvestri, G; Aquilanti, L; Clementi, F

2008-07-01

To study lactic acid bacteria (LAB) and yeast dynamics during the production processes of sweet-leavened goods manufactured with type I sourdoughs. Fourteen sourdough and dough samples were taken from a baking company in central Italy during the production lines of three varieties of Panettone. The samples underwent pH measurements and plating analysis on three solid media. The microbial DNA was extracted from both the (sour)doughs and the viable LAB and yeast cells collected in bulk, and subjected to PCR-denaturing gradient gel electrophoresis (DGGE) analysis. The molecular fingerprinting of the cultivable plus noncultivable microbial populations provide evidence of the dominance of Lactobacillus sanfranciscensis, Lactobacillus brevis and Candida humilis in the three fermentation processes. The DGGE profiles of the cultivable communities reveal a bacterial shift in the final stages of two of the production processes, suggesting an effect of technological parameters on the selection of the dough microflora. Our findings confirm the importance of using a combined analytical approach to explore microbial communities that develop during the leavening process of sweet-leavened goods. In-depth studies of sourdough biodiversity and population dynamics occurring during sourdough fermentation are fundamental for the control of the leavening process and the manufacture of standardized, high-quality products.

Microbial redox processes in deep subsurface environments and the potential application of (per)chlorate in oil reservoirs

PubMed Central

Liebensteiner, Martin G.; Tsesmetzis, Nicolas; Stams, Alfons J. M.; Lomans, Bartholomeus P.

2014-01-01

The ability of microorganisms to thrive under oxygen-free conditions in subsurface environments relies on the enzymatic reduction of oxidized elements, such as sulfate, ferric iron, or CO2, coupled to the oxidation of inorganic or organic compounds. A broad phylogenetic and functional diversity of microorganisms from subsurface environments has been described using isolation-based and advanced molecular ecological techniques. The physiological groups reviewed here comprise iron-, manganese-, and nitrate-reducing microorganisms. In the context of recent findings also the potential of chlorate and perchlorate [jointly termed (per)chlorate] reduction in oil reservoirs will be discussed. Special attention is given to elevated temperatures that are predominant in the deep subsurface. Microbial reduction of (per)chlorate is a thermodynamically favorable redox process, also at high temperature. However, knowledge about (per)chlorate reduction at elevated temperatures is still scarce and restricted to members of the Firmicutes and the archaeon Archaeoglobus fulgidus. By analyzing the diversity and phylogenetic distribution of functional genes in (meta)genome databases and combining this knowledge with extrapolations to earlier-made physiological observations we speculate on the potential of (per)chlorate reduction in the subsurface and more precisely oil fields. In addition, the application of (per)chlorate for bioremediation, souring control, and microbial enhanced oil recovery are addressed. PMID:25225493

Simulation of the inhibition of microbial sulfate reduction in a two-compartment upflow bioreactor subjected to molybdate injection.

PubMed

de Jesus, E B; de Andrade Lima, L R P

2016-08-01

Souring of oil fields during secondary oil recovery by water injection occurs mainly due to the action of sulfate-reducing bacteria (SRB) adhered to the rock surface in the vicinity of injection wells. Upflow packed-bed bioreactors have been used in petroleum microbiology because of its similarity to the oil field near the injection wells or production. However, these reactors do not realistically describe the regions near the injection wells, which are characterized by the presence of a saturated zone and a void region close to the well. In this study, the hydrodynamics of the two-compartment packing-free/packed-bed pilot bioreactor that mimics an oil reservoir was studied. The packed-free compartment was modeled using a continuous stirred tank model with mass exchange between active and stagnant zones, whereas the packed-bed compartment was modeled using a piston-dispersion-exchange model. The proposed model adequately represents the hydrodynamic of the packed-free/packed-bed bioreactor while the simulations provide important information about the characteristics of the residence time distribution (RTD) curves for different sets of model parameters. Simulations were performed to represent the control of the sulfate-reducing bacteria activity in the bioreactor with the use of molybdate in different scenarios. The simulations show that increased amounts of molybdate cause an effective inhibition of the souring sulfate-reducing bacteria activity.

Microbial metabolisms in a 2.5-km-deep ecosystem created by hydraulic fracturing in shales.

PubMed

Daly, Rebecca A; Borton, Mikayla A; Wilkins, Michael J; Hoyt, David W; Kountz, Duncan J; Wolfe, Richard A; Welch, Susan A; Marcus, Daniel N; Trexler, Ryan V; MacRae, Jean D; Krzycki, Joseph A; Cole, David R; Mouser, Paula J; Wrighton, Kelly C

2016-09-05

Hydraulic fracturing is the industry standard for extracting hydrocarbons from shale formations. Attention has been paid to the economic benefits and environmental impacts of this process, yet the biogeochemical changes induced in the deep subsurface are poorly understood. Recent single-gene investigations revealed that halotolerant microbial communities were enriched after hydraulic fracturing. Here, the reconstruction of 31 unique genomes coupled to metabolite data from the Marcellus and Utica shales revealed that many of the persisting organisms play roles in methylamine cycling, ultimately supporting methanogenesis in the deep biosphere. Fermentation of injected chemical additives also sustains long-term microbial persistence, while thiosulfate reduction could produce sulfide, contributing to reservoir souring and infrastructure corrosion. Extensive links between viruses and microbial hosts demonstrate active viral predation, which may contribute to the release of labile cellular constituents into the extracellular environment. Our analyses show that hydraulic fracturing provides the organismal and chemical inputs for colonization and persistence in the deep terrestrial subsurface.

40 CFR 52.1370 - Identification of plan.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Control Program, including all regulations found in Chapter VIII, Sub-Chapters 1-6, effective May 20, 1994... following phrase from section 3(B)(2) of exhibit A: “except that those sour water stripper overheads may be... during periods when the FCC CO boiler is unable to burn the sour water stripper overheads from the “old...

Changes in free amino acid levels in sour orange leaves in response to cold stress and during recovery from cold stress

USDA-ARS?s Scientific Manuscript database

In a previous study, we reported that potted sour orange trees recovering from cold stress attracted more Asian citrus psyllid than the control plants continuously kept under warm condition. In parallel studies, cold treated plants were shown to have relatively increased amounts of ninhydrin positi...

The effect and biological mechanism of granular sludge size on performance of autotrophic nitrogen removal system.

PubMed

Ya-Juan, Xing; Jun-Yuan, Ji; Ping, Zheng; Lan, Wang; Abbas, Ghulam; Zhang, Jiqiang; Ru, Wang; Zhan-Fei, He

2018-05-31

The autotrophic process for nitrogen removal has attracted worldwide attention in the field of wastewater treatment, and the performance of this process is greatly influenced by the size of granular sludge particles present in the system. In this work, the granular sludge was divided into three groups, i.e. large size (> 1.2 mm), medium size (0.6-1.2 mm) and small size (< 0.6 mm). The medium granular sludge was observed to dominate at high volumetric nitrogen loading rates, while offering strong support for good performance. Its indispensable contribution was found to originate from improved settling velocity (0.84 ± 0.10 cm/s), high SOUR-A (specific oxygen uptake rate for ammonia oxidizing bacteria, 25.93 mg O 2 /g MLVSS/h), low SOUR-N (specific oxygen uptake rate for nitrite oxidizing bacteria, 3.39 mg O 2 /g MLVSS/h), and a reasonable microbial spatial distribution.

Increased infestation of Asian citrus psyllids on cold treated sour orange seedlings: Its possible relation to biochemical changes in leaves

USDA-ARS?s Scientific Manuscript database

Cold-stressed sour orange seedling (Citrus aurantium L.) attracted significantly more Asian citrus psyllid (ACP) (Diaphorina citri Kuwayama) during 5h and 24h recovery periods compared to control plants in choice test experiment. Cold stressed plants were held/ placed at 6 ± 1°C for 6 days and then ...

Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.

PubMed

Al Mijan, Mohammad; Choi, Kyung-Hoon; Kwak, Hae-Soo

2014-01-01

This study was carried out to investigate the possibility of adding nanopowdered eggshell (NPES) into yogurt to improve the functionality of yogurt and the effects of adding NPES on the physicochemical, microbial, and sensory properties of the products during storage. The pH and mean lactic acid bacteria counts of NPES-added (0.15-0.45%, wt/vol) yogurt ranged from 4.31 to 4.66 and from 6.56 × 10(8) to 8.56 × 10(8)cfu/mL, respectively, whereas these values ranged from 4.13 to 4.44 and 8.46 × 10(8) to 1.39 × 10(9), respectively, for the control samples during storage at 5 °C for 16d, which indicates a prolonged shelf-life with NPES-supplemented yogurt. Color analysis showed that the lightness (L*) and position between red and green (a*) values were not significantly influenced by the addition of NPES. However, the position between yellow and blue (b*) value significantly increased with the addition of the concentration (0.45%, wt/vol) of NPES at d 16 of storage. Sensory evaluation revealed that NPES-added yogurts showed a notably less sourness score and a higher astringency score than the control. An earthy flavor was higher in 0.45% NPES-supplemented yogurt compared with the control. Based on the results obtained from the current study, the concentration (0.15 to 0.30%, wt/vol) of NPES can be used to formulate NPES-supplemented yogurt without any significant adverse effects on the physicochemical, microbial, and sensory properties. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Sulfate-reducing bacteria lower sulfur-mediated pitting corrosion under conditions of oxygen ingress.

PubMed

Johnston, Shawna L; Voordouw, Gerrit

2012-08-21

The effect of oxygen ingress into sour water containing dissolved sulfide on the production of sulfur and polysulfide (S-PS) and associated iron corrosion was investigated. Biotic (active SRB present), abiotic (autoclaved SRB present), and chemical (no bacteria present) conditions were compared. Under biotic conditions formation of S-PS was only seen at a high ratio of oxygen to sulfide (R(OS)) of 1 to 2.4. General corrosion rates increased 10-fold to 0.10 mm/yr under these conditions. Under abiotic and chemical conditions S-PS formation increased over the entire range of R(OS) with general corrosion rates reaching 0.06 mm/yr. Although general corrosion rates were thus highest under biotic conditions, biotically corroded coupons showed much less pitting corrosion. Maximum pit depth increased to 40-80 μm with increasing R(OS) for coupons incubated for 1 month under abiotic or chemical conditions but not for biotically incubated coupons (10 μm). This appeared to be related to the properties and size of the sulfur formed, which was hydrophobic and in excess of 10 μm under chemical or abiotic conditions and hydrophilic and 0.5 to 1 μm under biotic conditions. Hence, perhaps contrary to expectation, SRB lowered pitting corrosion rates under conditions of oxygen ingress due to their ability to respire oxygen and produce a less aggressive form of sulfur. Microbial control, which is usually required in sour systems, may be counterproductive under these conditions.

Effects of sour crude oil on fatigue properties of steel plates for shipbuilding

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ouchi, H.; Kobayashi, J.; Ishikawa, T.

1994-12-31

The concentration of diffusible hydrogen introduced into steel was measured, and fatigue crack growth tests and fatigue life tests were carried out in sour crude oil containing a high concentration of hydrogen sulfide and under electrolytic hydrogen-charging conditions in neutral solution, using a high strength steel produced by the thermo-mechanical control process (TMCP) and a mild steel which are steels for hull plates. Comparison of the results demonstrated that a very small amount of hydrogen such as that introduced into steel from sour crude oil under atmospheric pressure accelerated the fatigue crack growth in the high {Delta}K regime and shortenedmore » the fatigue life in the high stress range region, but did not shorten the fatigue life in the low stress region. The electrolytic hydrogen-charging condition appeared to be appropriate as a fatigue-crack-growth test environment to simulate sour crude oil. The deterioration of fatigue characteristics of the TMCP high strength steel was similar with that of the mild steel.« less

21 CFR 131.160 - Sour cream.

Code of Federal Regulations, 2014 CFR

2014-04-01

...) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream... titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b) Optional ingredients. (1...,” section 16.023. (d) Nomenclature. The name of the food is “Sour cream” or alternatively “Cultured sour...

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

PubMed Central

Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

2014-01-01

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration. PMID:24748344

The microbial diversity of traditional spontaneously fermented lambic beer.

PubMed

Spitaels, Freek; Wieme, Anneleen D; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

2014-01-01

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.

Effect of florfenicol on performance and microbial community of a sequencing batch biofilm reactor treating mariculture wastewater.

PubMed

Gao, Feng; Li, Zhiwei; Chang, Qingbo; Gao, Mengchun; She, Zonglian; Wu, Juan; Jin, Chunji; Zheng, Dong; Guo, Liang; Zhao, Yangguo; Wang, Sen

2018-02-01

The effects of florfenicol (FF) on the performance, microbial activity and microbial community of a sequencing batch biofilm reactor (SBBR) were evaluated in treating mariculture wastewater. The chemical oxygen demand (COD) and nitrogen removal were inhibited at high FF concentrations. The specific oxygen utilization rate (SOUR), specific ammonium oxidation rate (SAOR), specific nitrite oxidation rate (SNOR) and specific nitrate reduction rate (SNRR) were decreased with an increase in the FF concentration from 0 to 35 mg/L. The chemical compositions of loosely bound extracellular polymeric substances (LB-EPS) and tightly bound EPS (TB-EPS) could be affected with an increase in the FF concentration. The high-throughput sequencing indicated some obvious variations in the microbial community at different FF concentrations. The relative abundance of Nitrosomonas and Nitrospira showed a decreasing tendency with an increase in the FF concentration, suggesting that FF could affect the nitrification process of SBBR. Some genera capable of reducing nitrate to nitrogen gas could be inhibited by the addition of FF in the influent, such as Azospirillum and Hyphomicrobium.

An investigation of microbial diversity in crude oil & seawater injection systems and microbiologically influenced corrosion (MIC) of linepipe steels under different exposure conditions

NASA Astrophysics Data System (ADS)

AlAbbas, Faisal Mohammed

During oil and gas operations, pipeline networks are subjected to different corrosion deterioration mechanisms that result from the interaction between the fluid process and the linepipe steel. Among these mechanisms is microbiologically influenced corrosion (MIC) that results from accelerated deterioration caused by different indigenous microorganisms that naturally reside in the hydrocarbon and associated seawater injection systems. The focus of this research is to obtain comprehensive understanding of MIC. This work has explored the most essential elements (identifications, implications and mitigations) required to fully understand MIC. Advanced molecular-based techniques, including sequencing of 16S rRNA genes via 454 pyrosequencing methodologies, were deployed to provide in-depth understanding of the microbial diversity associated with crude oil and seawater injection systems and their relevant impact on MIC. Key microbes including sulfate reducing bacteria (SRB) and iron reducing bacteria (IRB) were cultivated from sour oil well field samples. The microbes' phylotypes were identified in the laboratory to gain more thorough understanding of how they impact microbial corrosion. Electrochemical and advanced surface analytical techniques were used for corrosion evaluations of linepipe carbon steels (API 5L X52 and X80) under different exposure conditions. On the identification front, 454 pyrosequencing of both 16S rRNA genes indicated that the microbial communities in the corrosion products obtained from the sour oil pipeline, sweet crude pipeline and seawater pipeline were dominated by bacteria, though archaeal sequences (predominately Methanobacteriaceae and Methanomicrobiaceae) were also identified in the sweet and sour crude oil samples, respectively. The dominant bacterial phylotypes in the sour crude sample included members of the Thermoanaerobacterales, Synergistales, and Syntrophobacterales. In the sweet crude sample, the dominant phylotypes included members of Halothiobacillaceae. In the seawater injection sample, the dominant bacterial phylotypes included members of the Rhodobacterales, Flavobacteriales and Oceanospirillales. Interestingly, common bacterial phylotypes that are related to Thermotogaceae were identified in all investigated samples. The impact of the identified microbial communities on MIC of pipeline system was presented. On the implications front, the influence of field SRB (Desulfomicrobium sp. and Clostridiales.) on the corrosion process was complex. The bacterial activities, metabolic reactions and by-products contributed to the corrosion process. Based on the observations and results, corrosion involves multiple synergistic mechanisms. The MIC vulnerability of X52 was higher than X80 due to microstructural effects. On the other hand, the field IRB consortium (Shewanella oneidensis sp. and Brevibacillus sp.) exhibited inhibitory action on the corrosion process. The maximum corrosion rate was ˜4 mpy in the biotic system and ˜18 mpy in the abiotic system. Corrosion mechanisms were proposed to explain the protective behavior of the IRB consortium. On the special effects front, the influence of remnant magnetic fields (3000 Gauss strength) on MIC by a SRB consortium was investigated. The results confirm substantial increases of bacteria cell attachment, biofilm mass, corrosion and pitting penetration rates under magnetized biotic compared to nonmagnetized biotic conditions. The significant enhancement of MIC under magnetized biotic conditions has been attributed to the synergetic interaction between SRB cells and associated metabolic products with magnetic fields. The effect of magnetic fields on the thermodynamics and kinetics of the bacterial cell attachment and the electrochemical process has been presented. On the mitigation front, this work presented a pioneer study on the inhibition effects of azadirachtin (Neem) extracts of SRB influenced corrosion. The results revealed that Neem extracts reduced the biocorrosion rate by approximately 50%. Neem significantly reduced the contribution of SRB in the corrosion process by minimizing the growth of cells, which subsequently suppressed the production of sulfide, density of sessile cells and development of biofilm. Moreover, the Neem extracts might provide an organic coating that protects the surface against the medium. The work provided by this research will expand the MIC knowledge within the oil and gas industry and will improve monitoring and prevention strategies and direct future research of MIC-related issues, such as microbial injection inhibitors aided with magnetic fields applications and environmentally friendly biocides.

Relating sensory and chemical properties of sour cream to consumer acceptance.

PubMed

Shepard, L; Miracle, R E; Leksrisompong, P; Drake, M A

2013-09-01

Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of liking for sour cream. The objective of this study was to characterize chemical and sensory properties of sour cream and to determine the drivers of liking for sour cream. Descriptive sensory and instrumental analyses followed by consumer testing were conducted. Flavor and texture attributes of 32 (22 full-fat, 6 reduced-fat, and 4 fat-free) commercial sour creams were evaluated by a trained descriptive sensory panel. Percent solids, percent fat, pH, titratable acidity, and colorimetric measurements were conducted to characterize physical properties of sour creams. Organic acids were evaluated by HPLC and volatile aroma active compounds were evaluated by gas chromatography-mass spectrometry with gas chromatography-olfactometry. Consumer acceptance testing (n=201) was conducted on selected sour creams, followed by external preference mapping. Full-fat sour creams were characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. Full-fat sour creams were higher in cooked/milky and milk fat flavors than the reduced-fat and fat-free samples. Reduced-fat and fat-free sour creams were characterized by cardboard, acetaldehyde/green, and potato flavors, bitter taste, and astringency. Lactic acid was the prominent organic acid in all sour creams, followed by acetic and citric acids. High aroma-impact volatile compounds in sour creams were 2,3-butanedione, acetic acid, butyric acid, octanal, 2-methyl-3-furanthiol, 1-octene-3-one, and acetaldehyde. Positive drivers of liking for sour cream were milk fat, cooked/milky and sweet aromatic flavors, opacity, color intensity, and adhesiveness. This comprehensive study established sensory and instrumental properties of sour creams and their relationship to consumer acceptance. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

27 CFR 25.192 - Removal of sour or damaged beer.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or.... The brewer shall remove sour or damaged beer without passing it through the meter (if any) or racking machine. (c) Records and reports. The brewer shall record the removal of sour or damaged beer in daily...

Biocontrol ability and putative mode of action of yeasts against Geotrichum citri-aurantii in citrus fruit.

PubMed

Ferraz, Luriany Pompeo; Cunha, Tatiane da; da Silva, Aline Caroline; Kupper, Katia Cristina

2016-01-01

Sour rot is a major postharvest disease of citrus fruit and is caused by the fungal pathogen Geotrichum citri-aurantii. A lack of chemicals certified for the control of this disease has led to the consideration of alternative methods and strategies, such as the use of yeasts as biocontrol agents. The purpose of the present study was to test the ability of yeasts isolated from leaves, flowers, fruit, and soil, and six Saccharomyces cerevisiae isolates to control citrus sour rot, to assess the mechanisms of action of the yeast isolates that were demonstrated to be effective for biocontrol, and to identify the most effective yeast isolates for the biocontrol of G. citri-aurantii. In in vivo assays, three yeast isolates (ACBL-23, ACBL-44, and ACBL-77) showed a potential for controlling sour rot in citrus fruits, both preventatively and curatively. Most of the eight yeast isolates that were assessed for a mechanism of action did not produce antifungal compounds in an amount sufficient to inhibit the growth of the pathogen. Additionally, nutrient competition among the yeast strains was not found to be a biocontrol strategy. Instead, killer activity and hydrolytic enzyme production were identified as the major mechanisms involved in the biocontrol activity of the yeasts. Isolates ACBL-23, ACBL-44, and ACBL-77, which controlled sour rot most effectively, were identified as Rhodotorula minuta, Candida azyma, and Aureobasidium pullulans, respectively. To our knowledge, this is the first report of the potential of C. azyma as a biological control agent against a postharvest pathogen and its ability to produce a killer toxin. Copyright © 2016 Elsevier GmbH. All rights reserved.

The chemistry of sour taste and the strategy to reduce the sour taste of beer.

PubMed

Li, Hong; Liu, Fang

2015-10-15

The contributions of free hydrogen ions, undissociated hydrogen ions in protonated acid species, and anionic acid species to sour taste were studied through sensory experiments. According to tasting results, it can be inferred that the basic substance producing a sour taste is the hydrogen ion, including free hydrogen ions and undissociated hydrogen ions. The intensity of a sour taste is determined by the total concentration of free hydrogen ions and undissociated hydrogen ions. The anionic acid species (without hydrogen ions) does not produce a sour taste but can intensify or weaken the intensity of a sour taste. It seems that hydroxyl or conjugated groups in anionic acid species can intensify the sour taste produced by hydrogen ions. The following strategy to reduce the sensory sourness is advanced: not only reduce free hydrogen ions, namely elevate pH value, but also reduce the undissociated hydrogen ions contained in protonated acid species. Copyright © 2015 Elsevier Ltd. All rights reserved.

Longevity of Mycobacterium bovis in Raw and Traditional Souring Milk as a Function of Storage Temperature and Dose

PubMed Central

Hlokwe, Tiny; Raseleka, Keneilwe; Getz, Wayne M.; Marcotty, Tanguy

2015-01-01

Background Unpasteurised fresh and souring dairy products form an essential component of household diets throughout many rural communities in southern Africa. The presence of milk-borne zoonotic pathogens such as Mycobacterium bovis (M. bovis), the causative agent of bovine tuberculosis and zoonotic tuberculosis in humans, constitute a public health threat, especially in remote areas with poor disease surveillance in livestock and highly compromised human health due to HIV/AIDS. Methods In this study we used culture to determine the longevity of M. bovis in experimentally inoculated fresh and naturally souring milk obtained from communal cattle in the KwaZulu-Natal province of South Africa. The effect of bacterial load and storage temperature on the survival of M. bovis was evaluated by spiking mixtures of fresh milk and starter soured milk (aMasi) culture with three concentrations of bacteria (102, 104, 107 colony forming units/ml), followed by incubation under controlled laboratory conditions that mimicked ambient indoor (20°C) and outdoor (33°C) temperatures and periodic sampling and testing over time (0-56 days). Results M. bovis cultured from samples of the fresh and souring milk was identified by PCR analysis. At the highest spiking concentration (107cfu/ml), M. bovis survived for at least 2 weeks at 20°C; but, at all concentrations in the 33°C treatment, M. bovis was absent by three days after inoculation. Logistic regression analysis was used to assess the effects of bacterial concentration and time since inoculation, as well as determine the potential half-life of M. bovis in raw souring milk. Given the most favourable tested conditions for bacterial survival (20°C), approximately 25% of mycobacteria were alive after one day of storage (95% CI: 9-53%), giving an estimated half-life of M. bovis in raw souring milk of approximately 12 hours (95% CI: 7-27 hours). Conclusions This study demonstrates that M. bovis may survive in fresh and souring milk for periods of time that represent a risk of exposure to people consuming these products, as well as domestic or wild animal populations that have reported opportunities to consume homemade unpasteurised dairy products. The temperature at which the milk is soured and stored substantially affects the survival time of M. bovis. PMID:26121261

Heightened sour preferences during childhood.

PubMed

Liem, Djin Gie; Mennella, Julie A

2003-02-01

Basic research has revealed that the chemical sensory world of children is different from that of adults, as evidenced by their heightened preferences for sweet and salty tastes. However, little is known about the ontogeny of sour taste preferences, despite the growing market of extreme sour candies. The present study investigated whether the level of sourness most preferred in a food matrix and the ability to discriminate differences in sour intensity differed between 5- to 9-year-old children and their mothers, by using a rank-by-elimination procedure embedded in the context of a game. Mothers also completed a variety of questionnaires and children were asked several questions to assess whether children's temperament and food preferences and habits related to sour preferences. The results indicated that, although every mother and all but two of the children (92%) were able to rank the gelatins from most to least sour, more than one-third (35%) of the children, but virtually none of the adults, preferred the high levels of sour taste (0.25 M citric acid) in gelatin. Those children who preferred the extreme sour tastes were significantly less food neophobic (P < 0.05) and tended to experience a greater variety of fruits when compared with the remaining children (P = 0.11). Moreover, the children's preference for sour tastes generalized to other foods, such as candies and lemons, as reported by both children and mothers. These findings are the first experimental evidence to demonstrate that sour taste preferences are heightened during childhood and that such preferences are related to children's food habits and preferences. Further research is needed to unfold the relationship between the level of sour taste preferred and the actual consumption of sour-tasting foods and flavors in children.

Heightened Sour Preferences During Childhood

PubMed Central

Liem, Djin Gie; Mennella, Julie A.

2009-01-01

Basic research has revealed that the chemical sensory world of children is different from that of adults, as evidenced by their heightened preferences for sweet and salty tastes. However, little is known about the ontogeny of sour taste preferences, despite the growing market of extreme sour candies. The present study investigated whether the level of sourness most preferred in a food matrix and the ability to discriminate differences in sour intensity differed between 5- to 9-year-old children and their mothers, by using a rank-by-elimination procedure embedded in the context of a game. Mothers also completed a variety of questionnaires and children were asked several questions to assess whether children’s temperament and food preferences and habits related to sour preferences. The results indicated that, although every mother and all but two of the children (92%) were able to rank the gelatins from most to least sour, more than one-third (35%) of the children, but virtually none of the adults, preferred the high levels of sour taste (0.25 M citric acid) in gelatin. Those children who preferred the extreme sour tastes were significantly less food neophobic (P < 0.05) and tended to experience a greater variety of fruits when compared with the remaining children (P = 0.11). Moreover, the children’s preference for sour tastes generalized to other foods, such as candies and lemons, as reported by both children and mothers. These findings are the first experimental evidence to demonstrate that sour taste preferences are heightened during childhood and that such preferences are related to children’s food habits and preferences. Further research is needed to unfold the relationship between the level of sour taste preferred and the actual consumption of sour-tasting foods and flavors in children. PMID:12588738

Effective Process Design for the Production of HIC-Resistant Linepipe Steels

NASA Astrophysics Data System (ADS)

Nieto, J.; Elías, T.; López, G.; Campos, G.; López, F.; Garcia, R.; De, Amar K.

2013-09-01

Production of slabs for sour service applications requires stringent control in slab internal quality and secondary processing so as to guarantee resistance against hydrogen-induced cracking (HIC). ArcelorMittal Steelmaking facility at Lazaro Cardenas, Mexico had recently implemented key steelmaking and casting processing technologies for production of sound, centerline free slabs for catering to the growing API Linepipe and off-shore market for sour service applications. State-of-the-art steelmaking with use of residual-free Direct-reduced Iron and continuous casting facilities with dynamic soft reduction were introduced for the production of slabs with ultra clean centerline. Introduction of controlled cooling of slabs for atomic hydrogen control well below 2 ppm has enabled production of slabs suitable for excellent HIC-resistant plate processing. Substantial tonnages of slabs were produced for production of API X52-X65 grade plates and pipes for sour service. Stringent quality control at each stage of steelmaking, casting, and slab inspection ensured slabs with excellent internal quality suitable for HIC resistance to be guaranteed in final product (Plates & Pipes). Details of production steps which resulted in successful HIC-resistant slab production have been described in this article.

Effect of elicitation on growth, respiration, and nutrient uptake of root and cell suspension cultures of Hyoscyamus muticus.

PubMed

Carvalho, Edgard B; Curtis, Wayne R

2002-01-01

The elicitation of Hyoscyamus muticus root and cell suspension cultures by fungal elicitor from Rhizoctonia solani causes dramatic changes in respiration, nutrient yields, and growth. Cells and mature root tissues have similar specific oxygen uptake rates (SOUR) before and after the onset of the elicitation process. Cell suspension SOUR were 11 and 18 micromol O2/g FW x h for non-elicited control and elicited cultures, respectively. Mature root SOUR were 11 and 24 micromol O2/g FW x h for control and elicited tissue, respectively. Tissue growth is significantly reduced upon the addition of elicitor to these cultures. Inorganic yield remains fairly constant, whereas yield on sugar is reduced from 0.532 to 0.352 g dry biomass per g sugar for roots and 0.614 to 0.440 g dry biomass per g sugar for cells. This reduction in yield results from increased energy requirements for the defense response. Growth reduction is reflected in a reduction in root meristem (tip) SOUR, which decreased from 189 to 70 micromol O2/g FW x h upon elicitation. Therefore, despite the increase in total respiration, the maximum local oxygen fluxes are reduced as a result of the reduction in metabolic activity at the meristem. This distribution of oxygen uptake throughout the mature tissue could reduce mass transfer requirements during elicited production. However, this was not found to be the case for sesquiterpene elicitation, where production of lubimin and solavetivone were found to increase linearly up to oxygen partial pressures of 40% O2 in air. SOUR is shown to similarly increase in both bubble column and tubular reactors despite severe mass transfer limitations, suggesting the possibility of metabolically induced increases in tissue convective transport during elicitation.

Antifungal properties of organic extracts of eight Cistus L. species against postharvest citrus sour rot.

PubMed

Karim, H; Boubaker, H; Askarne, L; Talibi, I; Msanda, F; Boudyach, E H; Saadi, B; Ait Ben Aoumar, A

2016-01-01

The effectiveness of methanol and chloroform extracts of eight Cistaceae species to control citrus sour rot decay, caused by Geotrichum citri-aurantii, was investigated in both in vitro and in vivo conditions. Methanol extracts of these plant species exhibited more interesting activity against G. citri-aurantii, in both in vitro and in vivo conditions, compared with chloroforme extracts. Under in vitro trials, obtained results showed that methanol extracts of all tested plants revealed a highest significant antifungal activity with inhibition zones that ranged between 12·33 and 16·33 mm in diameter. All tested methanol extracts totally inhibited spore germination when tested at 10 mg ml(-1) . Incidence of sour rot was significantly lowered to 11·11% when fruits were treated with Cistus populifolius and Cistus ladanifer methanol extracts compared with 100% in the control. The disease severity was lowered to 5·19% and 6·04% when fruits were treated with the same methanol extracts respectively. The methanol Cistus extracts had sufficient antifungal activities in vitro and in vivo against G. citri-aurantii to consider its use in the citrus industry after it has been tested under production and natural infection conditions. Such natural products therefore represent a viable alternative approaches for sour rot postharvest management of citrus. © 2015 The Society for Applied Microbiology.

The Neural Basis of Taste-visual Modal Conflict Control in Appetitive and Aversive Gustatory Context.

PubMed

Xiao, Xiao; Dupuis-Roy, Nicolas; Jiang, Jun; Du, Xue; Zhang, Mingmin; Zhang, Qinglin

2018-02-21

The functional magnetic resonance imaging (fMRI) technique was used to investigate brain activations related to conflict control in a taste-visual cross-modal pairing task. On each trial, participants had to decide whether the taste of a gustatory stimulus matched or did not match the expected taste of the food item depicted in an image. There were four conditions: Negative match (NM; sour gustatory stimulus and image of sour food), negative mismatch (NMM; sour gustatory stimulus and image of sweet food), positive match (PM; sweet gustatory stimulus and image of sweet food), positive mismatch (PMM; sweet gustatory stimulus and image of sour food). Blood oxygenation level-dependent (BOLD) contrasts between the NMM and the NM conditions revealed an increased activity in the middle frontal gyrus (MFG) (BA 6), the lingual gyrus (LG) (BA 18), and the postcentral gyrus. Furthermore, the NMM minus NM BOLD differences observed in the MFG were correlated with the NMM minus NM differences in response time. These activations were specifically associated with conflict control during the aversive gustatory stimulation. BOLD contrasts between the PMM and the PM condition revealed no significant positive activation, which supported the hypothesis that the human brain is especially sensitive to aversive stimuli. Altogether, these results suggest that the MFG is associated with the taste-visual cross-modal conflict control. A possible role of the LG as an information conflict detector at an early perceptual stage is further discussed, along with a possible involvement of the postcentral gyrus in the processing of the taste-visual cross-modal sensory contrast. Copyright © 2018 IBRO. Published by Elsevier Ltd. All rights reserved.

Sour Ageusia in Two Individuals Implicates Ion Channels of the ASIC and PKD Families in Human Sour Taste Perception at the Anterior Tongue

PubMed Central

Huque, Taufiqul; Cowart, Beverly J.; Dankulich-Nagrudny, Luba; Pribitkin, Edmund A.; Bayley, Douglas L.; Spielman, Andrew I.; Feldman, Roy S.; Mackler, Scott A.; Brand, Joseph G.

2009-01-01

Background The perception of sour taste in humans is incompletely understood at the receptor cell level. We report here on two patients with an acquired sour ageusia. Each patient was unresponsive to sour stimuli, but both showed normal responses to bitter, sweet, and salty stimuli. Methods and Findings Lingual fungiform papillae, containing taste cells, were obtained by biopsy from the two patients, and from three sour-normal individuals, and analyzed by RT-PCR. The following transcripts were undetectable in the patients, even after 50 cycles of amplification, but readily detectable in the sour-normal subjects: acid sensing ion channels (ASICs) 1a, 1β, 2a, 2b, and 3; and polycystic kidney disease (PKD) channels PKD1L3 and PKD2L1. Patients and sour-normals expressed the taste-related phospholipase C-β2, the δ-subunit of epithelial sodium channel (ENaC) and the bitter receptor T2R14, as well as β-actin. Genomic analysis of one patient, using buccal tissue, did not show absence of the genes for ASIC1a and PKD2L1. Immunohistochemistry of fungiform papillae from sour-normal subjects revealed labeling of taste bud cells by antibodies to ASICs 1a and 1β, PKD2L1, phospholipase C-β2, and δ-ENaC. An antibody to PKD1L3 labeled tissue outside taste bud cells. Conclusions These data suggest a role for ASICs and PKDs in human sour perception. This is the first report of sour ageusia in humans, and the very existence of such individuals (“natural knockouts”) suggests a cell lineage for sour that is independent of the other taste modalities. PMID:19812697

Responses of soluble microbial products and extracellular polymeric substances to the presence of toxic 2,6-dichlorophenol in aerobic granular sludge system.

PubMed

Li, Kai; Wei, Dong; Yan, Tao; Du, Bin; Wei, Qin

2016-12-01

The objective of this study was to evaluate the responses of soluble microbial products (SMP) and extracellular polymeric substances (EPS) to the presence of toxic 2,6-dichlorophenol (2,6-DCP) in aerobic granular sludge (AGS) system. Batch experiment showed that NH 4 + -N removal efficiency significantly decreased from 99.6% to 47.2% in the toxic 2,6-DCP of 20 mg/L. Moreover, the inhibition degrees of 2,6-DCP on (SOUR) H , [Formula: see text] and [Formula: see text] were 7.8%, 32.1% and 9.5%, respectively. The main components of SMP, including protein (PN) and polysaccharide (PS) increased from 2.3 ± 0.74 and 16.8 ± 0.12 mg/L to 66.4 ± 0.56 and 18.0 ± 0.19 mg/L in the presence of 2,6-DCP. Three-dimensional excitation-emission matrix (3D-EEM) spectroscopy identified tryptophan PN-like, humic acid-like and fulvic acid-like substances in the control SMP, and their fluorescence intensities increased after exposure to 2,6-DCP. Synchronous fluorescence spectra suggested that the fluorescence quenching between EPS and 2,6-DCP was a static quenching process. The obtained results could provide insightful information on the responses of microbial products to AGS in the presence of toxic chlorophenols. Copyright © 2016 Elsevier Ltd. All rights reserved.

The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction

PubMed Central

Ye, Wenlei; Chang, Rui B.; Bushman, Jeremy D.; Tu, Yu-Hsiang; Mulhall, Eric M.; Wilson, Courtney E.; Cooper, Alexander J.; Chick, Wallace S.; Hill-Eubanks, David C.; Nelson, Mark T.; Kinnamon, Sue C.; Liman, Emily R.

2016-01-01

Sour taste is detected by a subset of taste cells on the tongue and palate epithelium that respond to acids with trains of action potentials. Entry of protons through a Zn2+-sensitive proton conductance that is specific to sour taste cells has been shown to be the initial event in sour taste transduction. Whether this conductance acts in concert with other channels sensitive to changes in intracellular pH, however, is not known. Here, we show that intracellular acidification generates excitatory responses in sour taste cells, which can be attributed to block of a resting K+ current. We identify KIR2.1 as the acid-sensitive K+ channel in sour taste cells using pharmacological and RNA expression profiling and confirm its contribution to sour taste with tissue-specific knockout of the Kcnj2 gene. Surprisingly, acid sensitivity is not conferred on sour taste cells by the specific expression of Kir2.1, but by the relatively small magnitude of the current, which makes the cells exquisitely sensitive to changes in intracellular pH. Consistent with a role of the K+ current in amplifying the sensory response, entry of protons through the Zn2+-sensitive conductance produces a transient block of the KIR2.1 current. The identification in sour taste cells of an acid-sensitive K+ channel suggests a mechanism for amplification of sour taste and may explain why weak acids that produce intracellular acidification, such as acetic acid, taste more sour than strong acids. PMID:26627720

Stimulation of methanogenesis in anaerobic digesters treating leachate from a municipal solid waste incineration plant with carbon cloth.

PubMed

Lei, Yuqing; Sun, Dezhi; Dang, Yan; Chen, Huimin; Zhao, Zhiqiang; Zhang, Yaobin; Holmes, Dawn E

2016-12-01

Bio-methanogenic digestion of incineration leachate is hindered by high OLRs, which can lead to build-up of VFAs, drops in pH and ultimately in reactor souring. It was hypothesized that incorporation of carbon cloth into reactors treating leachate would promote DIET and enhance reactor performance. To examine this possibility, carbon cloth was added to laboratory-scale UASB reactors that were fed incineration leachate. As expected, the carbon-cloth amended reactor could operate stably with a 34.2% higher OLR than the control (49.4 vs 36.8kgCOD/(m 3 d)). Microbial community analysis showed that bacteria capable of extracellular electron transfer and methanogens known to participate in DIET were enriched on the carbon cloth surface, and conductivity of sludge from the carbon cloth amended reactor was almost twofold higher than sludge from the control (9.77 vs 5.47μS/cm), suggesting that microorganisms in the experimental reactor may have been expressing electrically conductive filaments. Copyright © 2016 Elsevier Ltd. All rights reserved.

Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers.

PubMed

Daenen, Luk; Sterckx, Femke; Delvaux, Freddy R; Verachtert, Hubert; Derdelinckx, Guy

2008-11-01

The glycoside hydrolase activity of Saccharomyces cerevisiae and Brettanomyces custersii was examined on sour cherry (Prunus cerasus L.) glycosides with bound volatile compounds. Refermentations by the beta-glucosidase-negative S. cerevisiae strains LD25 and LD40 of sour cherry juice-supplemented beer demonstrated only a moderate increase of volatiles. In contrast, the beta-glucosidase-positive B. custersii strain LD72 showed a more pronounced activity towards glycosides with aliphatic alcohols, aromatic compounds and terpenoid alcohols. Important contributors to sour cherry aroma such as benzaldehyde, linalool and eugenol were released during refermentation as shown by analytical tools. A gradually increasing release was observed during refermentations by B. custersii when whole sour cherries, sour cherry pulp or juice were supplemented in the beer. Refermentations with whole sour cherries and with sour cherry stones demonstrated an increased formation of benzyl compounds. Thus, amygdalin was partially hydrolysed, and a large part of the benzaldehyde formed was mainly reduced to benzyl alcohol and some further esterified to benzyl acetate. These findings demonstrate the importance and interesting role of certain Brettanomyces species in the production of fruit lambic beers such as 'Kriek'.

A polyphasic study on the taxonomic position of industrial sour dough yeasts.

PubMed

Mäntynen, V H; Korhola, M; Gudmundsson, H; Turakainen, H; Alfredsson, G A; Salovaara, H; Lindström, K

1999-02-01

The sour dough bread making process is extensively used to produce wholesome palatable rye bread. The process is traditionally done using a back-slopping procedure. Traditional sour doughs in Finland comprise of lactic acid bacteria and yeasts. The yeasts present in these doughs have been enriched in the doughs due to their metabolic activities, e.g. acid tolerance. We characterized the yeasts in five major sour bread bakeries in Finland. We found that most of the commercial sour doughs contained yeasts which were similar to Candida milleri on the basis of 18S rDNA and EF-3 PCR-RFLP patterns and metabolic activities. Some of the bakery yeasts exhibited extensive karyotype polymorphism. The minimum growth temperature was 8 degrees C for C. milleri and also for most of sour dough yeasts.

Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer.

PubMed

Gobbetti, M; Corsetti, A; Rossi, J

1995-11-01

Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most CO2 and ethanol whereas S. exiguus M14 and Lactobacillus brevis subsp. lindneri CB1 contributed poorly to leavening and gave sour-doughs without porosity. In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plantarum DC400, L. farciminis CF3) present was slower and produced more CO2. Combining L. brevis subsp. lindneri CB1 with S. cerevisiae 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiae 141.

Development of a Rotary Wing Unmanned Aerial Vehicle (UAV) Simulation Model

DTIC Science & Technology

2014-03-01

Features Language URL Autopilot: DIY UAV - 2 DOF proportional controller - Kalman filtering C http://autopilot.sour ceforge.net Paperazzi - 3 DOF...proprtional controller - Basic navigation OCaml http://paparazzi.ena c.fr JSBSim - Basic control system blockset - Sample autopilot

Effects of a sour bolus on the intramuscular electromyographic (EMG) activity of muscles in the submental region.

PubMed

Palmer, Phyllis M; McCulloch, Timothy M; Jaffe, Debra; Neel, Amy T

2005-01-01

A sour bolus has been used as a modality in the treatment of oropharyngeal dysphagia based on the hypothesis that this stimulus provides an effective preswallow sensory input that lowers the threshold required to trigger a pharyngeal swallow. The result is a more immediate swallow onset time. Additionally, the sour bolus may invigorate the oral muscles resulting in stronger contractions during the swallow. The purpose of this investigation was to compare the intramuscular electromyographic activity of the mylohyoid, geniohyoid, and anterior belly of the digastric muscles during sour and water boluses with regard to duration, strength, and timing of muscle activation. Muscle duration, swallow onset time, and pattern of muscle activation did not differ for the two bolus types. Muscle activation time was more tightly approximated across the onsets of the three muscles when a sour bolus was used. A sour bolus also resulted in a stronger muscle contraction as evidenced by greater electromyographic activity. These data support the use of a sour bolus as part of a treatment paradigm.

High-throughput screening to identify selective inhibitors of microbial sulfate reduction (and beyond)

NASA Astrophysics Data System (ADS)

Carlson, H. K.; Coates, J. D.; Deutschbauer, A. M.

2015-12-01

The selective perturbation of complex microbial ecosystems to predictably influence outcomes in engineered and industrial environments remains a grand challenge for geomicrobiology. In some industrial ecosystems, such as oil reservoirs, sulfate reducing microorganisms (SRM) produce hydrogen sulfide which is toxic, explosive and corrosive. Current strategies to selectively inhibit sulfidogenesis are based on non-specific biocide treatments, bio-competitive exclusion by alternative electron acceptors or sulfate-analogs which are competitive inhibitors or futile/alternative substrates of the sulfate reduction pathway. Despite the economic cost of sulfidogenesis, there has been minimal exploration of the chemical space of possible inhibitory compounds, and very little work has quantitatively assessed the selectivity of putative souring treatments. We have developed a high-throughput screening strategy to target SRM, quantitatively ranked the selectivity and potency of hundreds of compounds and identified previously unrecognized SRM selective inhibitors and synergistic interactions between inhibitors. Once inhibitor selectivity is defined, high-throughput characterization of microbial community structure across compound gradients and identification of fitness determinants using isolate bar-coded transposon mutant libraries can give insights into the genetic mechanisms whereby compounds structure microbial communities. The high-throughput (HT) approach we present can be readily applied to target SRM in diverse environments and more broadly, could be used to identify and quantify the potency and selectivity of inhibitors of a variety of microbial metabolisms. Our findings and approach are relevant for engineering environmental ecosystems and also to understand the role of natural gradients in shaping microbial niche space.

High-Throughput Screening To Identify Potent and Specific Inhibitors of Microbial Sulfate Reduction.

PubMed

Carlson, Hans K; Mullan, Mark R; Mosqueda, Lorraine A; Chen, Steven; Arkin, Michelle R; Coates, John D

2017-06-20

The selective perturbation of complex microbial ecosystems to predictably influence outcomes in engineered and industrial environments remains a grand challenge for geomicrobiology. In some industrial ecosystems, such as oil reservoirs, sulfate reducing microorganisms (SRM) produce hydrogen sulfide which is toxic, explosive, and corrosive. Despite the economic cost of sulfidogenesis, there has been minimal exploration of the chemical space of possible inhibitory compounds, and very little work has quantitatively assessed the selectivity of putative souring treatments. We have developed a high-throughput screening strategy to identify potent and selective inhibitors of SRM, quantitatively ranked the selectivity and potency of hundreds of compounds and identified previously unrecognized SRM selective inhibitors and synergistic interactions between inhibitors. Zinc pyrithione is the most potent inhibitor of sulfidogenesis that we identified, and is several orders of magnitude more potent than commonly used industrial biocides. Both zinc and copper pyrithione are also moderately selective against SRM. The high-throughput (HT) approach we present can be readily adapted to target SRM in diverse environments and similar strategies could be used to quantify the potency and selectivity of inhibitors of a variety of microbial metabolisms. Our findings and approach are relevant to efforts to engineer environmental ecosystems and also to understand the role of natural gradients in shaping microbial niche space.

Taste Quality Confusions: Influences of Age, Smoking, PTC Taster Status, and other Subject Characteristics.

PubMed

Doty, Richard L; Chen, Jonathan H; Overend, Jane

2017-01-01

Many persons misidentify the quality of taste stimuli, a phenomenon termed "taste confusion." In this study of 1000 persons, we examined the influences of age, sex, causes of chemosensory disturbances, and genetically determined phenylthiocarbamide (PTC) taster status on taste quality confusions for four tastants (sucrose, citric acid, sodium chloride, caffeine). Overall, sour-bitter confusions were most common (19.3%), followed by bitter-sour (11.4%), salty-bitter (7.3%), salty-sour (7.0%), bitter-salty (3.5%), bitter-sweet (3.4), and sour-salty (2.4%) confusions. Confusions for sweet were <1%. Asymmetries were common (e.g., bitter-sour confusions were less frequent than sour-bitter confusions). Women had fewer salty-bitter confusions than did men (5.7% vs. 11.4%). Overall, PTC tasters had fewer confusions than non-tasters except for salty-bitter confusions. Confusions typically increased monotonically with age. Current smokers exhibited more sour-bitter confusions than never smokers (48.9% vs. 32.2%), whereas past smokers had more bitter-sour confusions than never smokers (23.8% vs. 14.2%). Previous head trauma was associated with higher bitter-salty and salty-bitter confusions relative to those of some other etiologies. This study demonstrates, for the first time, that multiple subject factors influence taste confusions and, along with literature accounts, supports the view that there are both biological and psychological determinants of taste quality confusions.

Ionotropic Receptors Mediate Drosophila Oviposition Preference through Sour Gustatory Receptor Neurons.

PubMed

Chen, Yan; Amrein, Hubert

2017-09-25

Carboxylic acids are present in many foods, being especially abundant in fruits. Yet, relatively little is known about how acids are detected by gustatory systems and whether they have a potential role in nutrition or provide other health benefits. Here we identify sour gustatory receptor neurons (GRNs) in tarsal taste sensilla of Drosophila melanogaster. We find that most tarsal sensilla harbor a sour GRN that is specifically activated by carboxylic and mineral acids but does not respond to sweet- and bitter-tasting chemicals or salt. One pair of taste sensilla features two GRNs that respond only to a subset of carboxylic acids and high concentrations of salt. All sour GRNs prominently express two Ionotropic Receptor (IR) genes, IR76b and IR25a, and we show that both these genes are necessary for the detection of acids. Furthermore, we establish that IR25a and IR76b are essential in sour GRNs of females for oviposition preference on acid-containing food. Our investigations reveal that acids activate a unique set of taste cells largely dedicated to sour taste, and they indicate that both pH/proton concentration and the structure of carboxylic acids contribute to sour GRN activation. Together, our studies provide new insights into the cellular and molecular basis of sour taste. Copyright © 2017 Elsevier Ltd. All rights reserved.

How It All Began: Sour Grapes.

ERIC Educational Resources Information Center

Jennings, Maude M.

1990-01-01

Presents a one-act play by the author, using Eula Lee (the feminist author's alter ego) as a storyteller. Embellishes upon the sour-grapes fable to teach good sportsmanship and what "sour grapes" means. Enacts the author's ideas about teaching cultural values through storytelling. (CH)

Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network

PubMed Central

Kamarunas, Erin; Ludlow, Christy L.

2016-01-01

Sour stimuli have been shown to upregulate swallowing in patients and in healthy volunteers. However, such changes may be dependent on taste-induced increases in salivary flow. Other mechanisms include genetic taster status (Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Weiffenbach JM. Physiol Behav 82: 109–114, 2004) and differences between sour and other tastes. We investigated the effects of taste on swallowing frequency and cortical activation in the swallowing network and whether taster status affected responses. Three-milliliter boluses of sour, sour with slow infusion, sweet, water, and water with infusion were compared on swallowing frequency and hemodynamic responses. The sour conditions increased swallowing frequency, whereas sweet and water did not. Changes in cortical oxygenated hemoglobin (hemodynamic responses) measured by functional near-infrared spectroscopy were averaged over 30 trials for each condition per participant in the right and left motor cortex, S1 and supplementary motor area for 30 s following bolus onset. Motion artifact in the hemodynamic response occurred 0–2 s after bolus onset, when the majority of swallows occurred. The peak hemodynamic response 2–7 s after bolus onset did not differ by taste, hemisphere, or cortical location. The mean hemodynamic response 17–22 s after bolus onset was highest in the motor regions of both hemispheres, and greater in the sour and infusion condition than in the water condition. Genetic taster status did not alter changes in swallowing frequency or hemodynamic response. As sour taste significantly increased swallowing and cortical activation equally with and without slow infusion, increases in the cortical swallowing were due to sour taste. PMID:27489363

The effect of green tea and sour tea on blood pressure of patients with type 2 diabetes: a randomized clinical trial.

PubMed

Mozaffari-Khosravi, Hassan; Ahadi, Zeinab; Barzegar, Kazem

2013-06-01

The use of herbal medicines including different types of tea is among the different strategies for preventing and controlling the side-effects of diabetes. The aim of the present study was to compare the effect of sour tea and green tea on mildly hypertensive patients with diabetes. The present study was a randomized clinical trial in which 100 mildly hypertensive patients with diabetes were randomly assigned into sour tea group (ST) and green tea group (GT). They were instructed to drink sour tea and green tea infusion, respectively, three times a day 2 hr after each meal for 4 weeks. The participants' blood pressure was measured at days 1, 15, and at the end of study. The systolic pressure of both groups statistically decreased at the end of the study; it decreased from 123.1 ± 15.5 to 116.8 ± 16.3 mmHg in the ST and from 119.4 ± 15.1 to 114.8 ± 15.9 mmHg in the GT. The diastolic pressure of both groups statistically decreased by the end of the study; it decreased from 79.4 ± 11.1 to 74.5 ± 9.3 mmHg in the ST and from 78.9 ± 8.3 to 75.3 ± 7.7 mmHg in the GT. The therapeutic effectiveness of tea drinking by the end of intervention was 43.5% in the ST and 39.6% in the GT compared to the beginning. The present study revealed that mildly hypertensive type 2 diabetic individuals who drink three glasses of green or sour tea daily for 4 weeks show significant decreased systolic and diastolic blood pressures.

Carbon mass balance and microbial ecology in a laboratory scale reactor achieving simultaneous sludge reduction and nutrient removal.

PubMed

Huang, Pei; Li, Liang; Kotay, Shireen Meher; Goel, Ramesh

2014-04-15

Solids reduction in activated sludge processes (ASP) at source using process manipulation has been researched widely over the last two-decades. However, the absence of nutrient removal component, lack of understanding on the organic carbon, and limited information on key microbial community in solids minimizing ASP preclude the widespread acceptance of sludge minimizing processes. In this manuscript, we report simultaneous solids reduction through anaerobiosis along with nitrogen and phosphorus removals. The manuscript also reports carbon mass balance using stable isotope of carbon, microbial ecology of nitrifiers and polyphosphate accumulating organisms (PAOs). Two laboratory scale reactors were operated in anaerobic-aerobic-anoxic (A(2)O) mode. One reactor was run in the standard mode (hereafter called the control-SBR) simulating conventional A(2)O type of activated sludge process and the second reactor was run in the sludge minimizing mode (called the modified-SBR). Unlike other research efforts where the sludge minimizing reactor was maintained at nearly infinite solids retention time (SRT). To sustain the efficient nutrient removal, the modified-SBR in this research was operated at a very small solids yield rather than at infinite SRT. Both reactors showed consistent NH3-N, phosphorus and COD removals over a period of 263 days. Both reactors also showed active denitrification during the anoxic phase even if there was no organic carbon source available during this phase, suggesting the presence of denitrifying PAOs (DNPAOs). The observed solids yield in the modified-SBR was 60% less than the observed solids yield in the control-SBR. Specific oxygen uptake rate (SOUR) for the modified-SBR was almost 44% more than the control-SBR under identical feeding conditions, but was nearly the same for both reactors under fasting conditions. The modified-SBR showed greater diversity of ammonia oxidizing bacteria and PAOs compared to the control-SBR. The diversity of PAOs in the modified-SBR was even more interesting in which case novel clades of Candidatus Accumulibacter phosphatis (CAP), an uncultured but widely found PAOs, were found. Copyright © 2014 Elsevier Ltd. All rights reserved.

The Effect of Green Tea and Sour Tea (Hibiscus sabdariffa L.) Supplementation on Oxidative Stress and Muscle Damage in Athletes.

PubMed

Hadi, Amir; Pourmasoumi, Makan; Kafeshani, Marzieh; Karimian, Jahangir; Maracy, Mohammad Reza; Entezari, Mohammad Hasan

2017-05-04

Additional oxygen consumption during intense exercises may lead to oxidative stress and contribute to muscular fatigue. Green tea and sour tea (Hibiscus sabdariffa L.), which contain various flavonoids and polyphenols, have many healthful properties such as anticarcinogenic, anti-inflammatory, and heart protecting effects. The aim of the present study was to assess the effects of green tea and sour tea supplementation on oxidative stress and muscle damage in soccer athletes. This randomized, double-blind control trial was conducted on 54 male soccer players. Participants were randomly assigned to three groups to receive: 450 mg/d green tea extract (GTE) in the first group (n = 18), 450 mg/d sour tea extract (STE) in the second group (n = 18) and 450 mg/d maltodextrin in the control group (n = 18). Fasting whole blood samples were taken under resting conditions at the beginning and the end of the study to quantify the serum levels of muscle damage indices, aspartate aminotransferase (AST), creatine kinase (CK), lactate dehydrogenase (LDH), and oxidative stress biomarkers, malondialdehyde (MDA), and total antioxidant capacity (TAC). After six weeks intervention, athletes who received GTE and STE supplements compared with the placebo had a significantly decreased MDA level (P = 0.008). Furthermore, STE supplementation resulted in a significant increase in TAC level compared with GTE and placebo groups (P = 0.01). However, supplementation with GTE and STE had no significant effects on muscle damage indices. GTE and STE supplementation have beneficial effects on oxidative stress status in male athletes. However, both kinds of tea extract did not affect muscle damage status.

Antimicrobial activity and determination of bioactive components from marine Alcaligenes faecalis extract against a sulfate-reducing bacteria

NASA Astrophysics Data System (ADS)

AbdSharad, Ali; Usup, Gires; Sahrani, Fathul Karim; Ahmad, Asmat

2016-11-01

Biogenic souring and microbial-influenced corrosion is a common scenario in petroleum reservoir. The serious threat normally comes from sulfate-reducing bacteria (SRB). Alcaligenes faecalis was tested in this study for the ability to inhibit the growth of SRB. Ethyl acetate extraction of A. faecalis grown in marine broth was carried out to produce crude ethyl acetate of A. faecalis (CEAF). CEAF was diluted at concentrations 0.2-12.8 mg/mL and was tested for anti-microbial activity by microdilution susceptibility tests in 96-wells plate. CEAF was then analyzed by Gas Chromatography Mass Spectrometry (GC-MS). The microdilution susceptibility tests showed that the crude have anti- microbial activities on SRB. CEAF showed immediate killing effect against SRB in liquid medium which suggest the presence of active chemical compounds with antimicrobial activity. The GC-MS analysis showed the presence of 20 different chemical compounds in CEAF, The major components in CEAF can be related to antimicrobial, antifungal, antioxidant, pesticide, metabolism, toxicity, anticancer and corrosion inhibition activities. In conclusion, crude ethyl acetate extract of A. faecalis has the ability to inhibit SRB growth.

In vitro enamel erosion associated with commercially available original and sour candies

PubMed Central

Wagoner, Stephanie N.; Marshall, Teresa A.; Qian, Fang; Wefel, James S.

2009-01-01

Background Exposure to acidic foods and beverages is thought to increase risk of dental erosion. We hypothesized that the erosion potential of sour candies was greater than the erosion potentials of original candies. Methods The pH and titratable acidity of candies dissolved in artificial saliva or water were measured. Lesion depths of enamel surfaces exposed to candy slurries for 25 hours were measured. Statistics included two sample t-tests and Wilcoxon rank-sum tests to identify differences between original and sour candies and correlations to identify relationships between lesion depths, pH and titratable acidity. Results Lesion depths were generally higher following exposure to sour candies compared to original candies, and for candies dissolved in water compared to artificial saliva. Lesion depths were negatively associated with initial slurry pH and positively associated with titratable acidity. Conclusions Both original and sour candies are potentially erosive, with sour candies being of greater concern. Although saliva might protect against the erosive effects of original candies, saliva is much less likely to protect against the erosive effects of sour candies. Clinical Implications Individuals at risk for candy-associated erosion, particularly those with high intakes, pocketing behaviors or decreased salivary flow, should be provided preventive guidance regarding candy habits. PMID:19571054

Primary souring: A novel bacteria-free method for sour beer production.

PubMed

Osburn, Kara; Amaral, Justin; Metcalf, Sara R; Nickens, David M; Rogers, Cody M; Sausen, Christopher; Caputo, Robert; Miller, Justin; Li, Hongde; Tennessen, Jason M; Bochman, Matthew L

2018-04-01

In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics. During this work, we found several isolates of five species that produce lactic acid and ethanol during wort fermentation: Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus. Tested representatives of these species yielded excellent attenuation, lactic acid production, and sensory characteristics, positioning them as viable alternatives to lactic acid bacteria (LAB) for the production of sour beers. Indeed, we suggest a new LAB-free paradigm for sour beer production that we term "primary souring" because the lactic acid production and resultant pH decrease occurs during primary fermentation, as opposed to kettle souring or souring via mixed culture fermentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

A canine-specific probiotic product in treating acute or intermittent diarrhea in dogs: A double-blind placebo-controlled efficacy study.

PubMed

Gómez-Gallego, Carlos; Junnila, Jouni; Männikkö, Sofia; Hämeenoja, Pirkko; Valtonen, Elisa; Salminen, Seppo; Beasley, Shea

2016-12-25

A double-blind placebo-controlled intervention study on 60 dogs recruited from a pool of canine patients visiting a veterinary practice and diagnosed with acute diarrhea was conducted. The dogs received in randomized manner either a sour-milk product containing three canine-derived Lactobacillus sp. probiotics in combination of Lactobacillus fermentum VET 9A, L. rhamnosus VET 16A, and L. plantarum VET 14A (2×10 9 cfu/ml), or placebo. Stool consistency, general well-being, and the numbers of specific pathogens in stool samples were analyzed. Our results demonstrated that the treatment with the study sour-milk product had a normalizing effect on canine stool consistency. The treatment also enhanced the well-being of the pet by maintaining appetite and may reduce vomiting. In addition, the concentrations of Clostridium perfringens and Enterococcus faecium, which typically increase during diarrhea episodes in dogs, were decreased in probiotic group feces when compared with the placebo group. Taken together, the sour-milk with the specific probiotic combination had a normalizing effect on acute diarrhea in dogs which was associated with decreased numbers of potential pathogens in the feces of probiotic-treated dogs. Copyright © 2016 Elsevier B.V. All rights reserved.

27 CFR 25.192 - Removal of sour or damaged beer.

Code of Federal Regulations, 2010 CFR

2010-04-01

... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

27 CFR 25.192 - Removal of sour or damaged beer.

Code of Federal Regulations, 2014 CFR

2014-04-01

... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

27 CFR 25.192 - Removal of sour or damaged beer.

Code of Federal Regulations, 2012 CFR

2012-04-01

... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

27 CFR 25.192 - Removal of sour or damaged beer.

Code of Federal Regulations, 2013 CFR

2013-04-01

... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

21 CFR 131.162 - Acidified sour cream.

Code of Federal Regulations, 2014 CFR

2014-04-01

... with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.... Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid. (b...,” section 16.023. (d) Nomenclature. The name of the food is “Acidified sour cream”. The full name of the...

21 CFR 131.162 - Acidified sour cream.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Acidified sour cream. 131.162 Section 131.162 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized...

21 CFR 131.162 - Acidified sour cream.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Acidified sour cream. 131.162 Section 131.162 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized...

21 CFR 131.162 - Acidified sour cream.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Acidified sour cream. 131.162 Section 131.162 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized...

21 CFR 131.160 - Sour cream.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sour cream. 131.160 Section 131.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN.... Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the...

21 CFR 131.162 - Acidified sour cream.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified sour cream. 131.162 Section 131.162 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized...

21 CFR 131.160 - Sour cream.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Sour cream. 131.160 Section 131.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN.... Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the...

21 CFR 131.160 - Sour cream.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Sour cream. 131.160 Section 131.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN.... Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the...

21 CFR 131.160 - Sour cream.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Sour cream. 131.160 Section 131.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN.... Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the...

Development and Evaluation of a Genome-Wide 6K SNP Array for Diploid Sweet Cherry and Tetraploid Sour Cherry

PubMed Central

Peace, Cameron; Bassil, Nahla; Main, Dorrie; Ficklin, Stephen; Rosyara, Umesh R.; Stegmeir, Travis; Sebolt, Audrey; Gilmore, Barbara; Lawley, Cindy; Mockler, Todd C.; Bryant, Douglas W.; Wilhelm, Larry; Iezzoni, Amy

2012-01-01

High-throughput genome scans are important tools for genetic studies and breeding applications. Here, a 6K SNP array for use with the Illumina Infinium® system was developed for diploid sweet cherry (Prunus avium) and allotetraploid sour cherry (P. cerasus). This effort was led by RosBREED, a community initiative to enable marker-assisted breeding for rosaceous crops. Next-generation sequencing in diverse breeding germplasm provided 25 billion basepairs (Gb) of cherry DNA sequence from which were identified genome-wide SNPs for sweet cherry and for the two sour cherry subgenomes derived from sweet cherry (avium subgenome) and P. fruticosa (fruticosa subgenome). Anchoring to the peach genome sequence, recently released by the International Peach Genome Initiative, predicted relative physical locations of the 1.9 million putative SNPs detected, preliminarily filtered to 368,943 SNPs. Further filtering was guided by results of a 144-SNP subset examined with the Illumina GoldenGate® assay on 160 accessions. A 6K Infinium® II array was designed with SNPs evenly spaced genetically across the sweet and sour cherry genomes. SNPs were developed for each sour cherry subgenome by using minor allele frequency in the sour cherry detection panel to enrich for subgenome-specific SNPs followed by targeting to either subgenome according to alleles observed in sweet cherry. The array was evaluated using panels of sweet (n = 269) and sour (n = 330) cherry breeding germplasm. Approximately one third of array SNPs were informative for each crop. A total of 1825 polymorphic SNPs were verified in sweet cherry, 13% of these originally developed for sour cherry. Allele dosage was resolved for 2058 polymorphic SNPs in sour cherry, one third of these being originally developed for sweet cherry. This publicly available genomics resource represents a significant advance in cherry genome-scanning capability that will accelerate marker-locus-trait association discovery, genome structure investigation, and genetic diversity assessment in this diploid-tetraploid crop group. PMID:23284615

[Standardization of the sour orange flower and leaf].

PubMed

Carnat, A; Carnat, A P; Fraisse, D; Lamaison, J L

1999-09-01

Dried flowers (1 batch) and leaves (6 batches) of sour orange Citrus aurantium L. had a similar flavonoid pattern. But the flavonoid levels of flowers were higher than those of leaves. The mean levels of the principal flavonoid compounds were respectively: total flavonoids 12.35 and 1.06%, neohesperidin 5.44 and 0.08%, naringin 1.93 and 0.06%, eriocitrin 0.38 and 0.25%. 18 batches of commercial origine were also examined for a comparative study. Specifications were proposed for a revision of the monographs "Sour orange flower" and "Sour orange leaf" of the French Pharmacopoeia.

Microbial diversity and metabolite composition of Belgian red-brown acidic ales.

PubMed

Snauwaert, Isabel; Roels, Sanne P; Van Nieuwerburg, Filip; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

2016-03-16

Belgian red-brown acidic ales are sour and alcoholic fermented beers, which are produced by mixed-culture fermentation and blending. The brews are aged in oak barrels for about two years, after which mature beer is blended with young, non-aged beer to obtain the end-products. The present study evaluated the microbial community diversity of Belgian red-brown acidic ales at the end of the maturation phase of three subsequent brews of three different breweries. The microbial diversity was compared with the metabolite composition of the brews at the end of the maturation phase. Therefore, mature brew samples were subjected to 454 pyrosequencing of the 16S rRNA gene (bacteria) and the internal transcribed spacer region (yeasts) and a broad range of metabolites was quantified. The most important microbial species present in the Belgian red-brown acidic ales investigated were Pediococcus damnosus, Dekkera bruxellensis, and Acetobacter pasteurianus. In addition, this culture-independent analysis revealed operational taxonomic units that were assigned to an unclassified fungal community member, Candida, and Lactobacillus. The main metabolites present in the brew samples were L-lactic acid, D-lactic acid, and ethanol, whereas acetic acid was produced in lower quantities. The most prevailing aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate, which might be of impact on the aroma of the end-products. Copyright © 2016 Elsevier B.V. All rights reserved.

Effects of pH adjustment and sodium ions on sour taste intensity of organic acids

USDA-ARS?s Scientific Manuscript database

Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on...

A sulphur budget for sour gas plants

Treesearch

Richard D. Rowe

1976-01-01

The principal aim of this project is to produce a mass balance for the SO2 that is emitted into the atmosphere from sour gas plants in various localities in Alberta. Partial sulphur budgets for two plants at dissimilar locations are shown to exhibit major differences. The rise and dispersion of sour gas plant plumes have been investigated in...

Near-infrared Hyperspectral Reflectance Imaging for Early Detection of Sour Skin Disease in Vidalia Sweet Onions

USDA-ARS?s Scientific Manuscript database

Sour skin is a major onion disease caused by the bacterium Burkholderia cepacia (B. cepacia). It not only causes substantial economic loss from diseased onions but also could lead to pulmonary infection in humans. It is critical to prevent onions infected by sour skin from entering storage rooms or ...

Hullborne Hydrofoil Six-Degree of Freedom Motion Prediction Computer Program

DTIC Science & Technology

1976-07-01

UAVEI (7.7) , WAVE2 (797) .!NUEX(1493) .DtIM3(4034) KRN 21 NOE=2 *NO%1 KRN 22 no0 12IzlNON KPZN 23 NIxN0N- I KPN 24 FR(I.1)xEM1 CK,1) KRN 25 FR(192)2-SNE...CON7(J,1)* WAVE2 (1,J)-CON2(NJ,1 )*SOUR2(1,J) KRN III PRA(1,3)=PRA(T,3)+CON1(J,2)*WAVEi CIJ)-CON1(NJ,2)*SOUR1(I.J) KRN 112 PRA(1,4)zPRA(194) .CON2(J,2...8217 WAVE2 (lj)-CON2(NJ,2)*SOUR2(IJJ KRN 113 PPV(1.2)=PRV(192) *CON2(J,1)*SOUR2(I.J) *CON2(NJt1)* WAVE2 (1.J) KRN 115 PRV(193;=PRV(193),CONI(Jt?)4SOUR1(1,J

Colorimetric Sensor Array for White Wine Tasting.

PubMed

Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

2015-07-24

A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

Colorimetric Sensor Array for White Wine Tasting

PubMed Central

Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

2015-01-01

A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry. PMID:26213946

Responses of primate taste cortex neurons to the astringent tastant tannic acid.

PubMed

Critchley, H D; Rolls, E T

1996-04-01

In order to advance knowledge of the neural control of feeding, we investigated the cortical representation of the taste of tannic acid, which produces the taste of astringency. It is a dietary component of biological importance particularly to arboreal primates. Recordings were made from 74 taste responsive neurons in the orbitofrontal cortex. Single neurons were found that were tuned to respond to 0.001 M tannic acid, and represented a subpopulation of neurons that was distinct from neurons responsive to the tastes of glucose (sweet), NaCl (salty), HCl (sour), quinine (bitter) and monosodium glutamate (umami). In addition, across the population of 74 neurons, tannic acid was as well represented as the tastes of NaCl, HCl quinine or monosodium glutamate. Multidimensional scaling analysis of the neuronal responses to the tastants indicates that tannic acid lies outside the boundaries of the four conventional taste qualities (sweet, sour, bitter and salty). Taken together these data indicate that the astringent taste of tannic acid should be considered as a taste quality, which receives a separate representation from sweet, salt, bitter and sour in the primate cortical taste areas.

Use of Acetate, Propionate, and Butyrate for Reduction of Nitrate and Sulfate and Methanogenesis in Microcosms and Bioreactors Simulating an Oil Reservoir

PubMed Central

Shen, Yin; An, Dongshan; Voordouw, Gerrit

2017-01-01

ABSTRACT Acetate, propionate, and butyrate (volatile fatty acids [VFA]) occur in oil field waters and are frequently used for microbial growth of oil field consortia. We determined the kinetics of use of these VFA components (3 mM each) by an anaerobic oil field consortium in microcosms containing 2 mM sulfate and 0, 4, 6, 8, or 13 mM nitrate. Nitrate was reduced first, with a preference for acetate and propionate. Sulfate reduction then proceeded with propionate (but not butyrate) as the electron donor, whereas the fermentation of butyrate (but not propionate) was associated with methanogenesis. Microbial community analyses indicated that Paracoccus and Thauera (Paracoccus-Thauera), Desulfobulbus, and Syntrophomonas-Methanobacterium were the dominant taxa whose members catalyzed these three processes. Most-probable-number assays showed the presence of up to 107/ml of propionate-oxidizing sulfate-reducing bacteria (SRB) in waters from the Medicine Hat Glauconitic C field. Bioreactors with the same concentrations of sulfate and VFA responded similarly to increasing concentrations of injected nitrate as observed in the microcosms: sulfide formation was prevented by adding approximately 80% of the nitrate dose needed to completely oxidize VFA to CO2 in both. Thus, this work has demonstrated that simple time-dependent observations of the use of acetate, propionate, and butyrate for nitrate reduction, sulfate reduction, and methanogenesis in microcosms are a good proxy for these processes in bioreactors, monitoring of which is more complex. IMPORTANCE Oil field volatile fatty acids acetate, propionate, and butyrate were specifically used for nitrate reduction, sulfate reduction, and methanogenic fermentation. Time-dependent analyses of microcosms served as a good proxy for these processes in a bioreactor, mimicking a sulfide-producing (souring) oil reservoir: 80% of the nitrate dose required to oxidize volatile fatty acids to CO2 was needed to prevent souring in both. Our data also suggest that propionate is a good substrate to enumerate oil field SRB. PMID:28130297

Development and Application of Alloy TDJ-028 Seamless Pipe for Sour Oil and Gas Wells

NASA Astrophysics Data System (ADS)

Zhengzhou, Li; Cheng, Su; Baoshun, Wang; Peiming, Lu; Jie, Zhang

The new frontier of oil and gas exploration will be with deep wells. Deep wells generally have higher temperature and pressure. Wells are categorized as being either sweet or sour. Sweet wells are only mildly corrosive, while sour wells are very corrosive. Thus, material selection is especially critical for deep sour wells which contain high concentration of hydrogen sulfide, carbon dioxide, elemental sulfur and chlorides. As these conditions become more severe, tubular material selection goes from stainless steel used for sweet wells, to duplex stainless steel, to nickel based alloy such as UNS N08028, UNS N06985 and UNS N08825, for sour well service. In this paper, Alloy TDJ-028 (UNS N08028) seamless pipe used for OCTG's has been developed using hot extrusion and cold worked processing. The mechanical tests show that the minimum yield strength grade of TDJ-028 alloy pipe was higher than 110KSI. The hardness, flattening and impact properties of the pipe and coupling stock were very good. Furthermore, the corrosion data is also presented to show the performance of the Alloy TDJ-028 in sour well environment using SCC, SSC tests. The properties of Alloy TDJ-028 pipe met the specification of ISO 13680 and NACE MR0175. So far, Jiuli has the ability to produce massive Alloy TDJ-028 OCTG's for sour oil and gas wells and the production diameter of the pipe can reach 8 inch.

Taste identification in adults with autism spectrum conditions.

PubMed

Tavassoli, T; Baron-Cohen, S

2012-07-01

Sensory issues are widely reported in Autism Spectrum Conditions (ASC). Since taste perception is one of the least studied senses in ASC we explored taste identification in adults with ASC (12 males, 11 females) compared to control participants (14 males, 12 females). 'Taste strips' were used to measure taste identification overall, as well as bitter, sour, sweet and salty tastes. Results revealed lower taste scores overall in the ASC group, as well as for bitter, sour and sweet tastes. Salty taste scores did not differ between the groups. Examining error types showed that adults with ASC more often misidentified a taste as salty or as no taste. Future studies should investigate underlying mechanisms of taste identification difficulties in ASC.

Changes in Gustatory Function and Taste Preference Following Weight Loss.

PubMed

Sauer, Helene; Ohla, Kathrin; Dammann, Dirk; Teufel, Martin; Zipfel, Stephan; Enck, Paul; Mack, Isabelle

2017-03-01

To investigate taste changes of obese children during an inpatient weight reduction treatment in comparison with normal weight children. Obese (n = 60) and normal weight (n = 27) children aged 9-17 years were assessed for gustatory functions using taste strips (taste identification test for the taste qualities sour, salty, sweet, and bitter), taste preferences, and experienced taste sensitivity. Obese children were examined upon admission (T1) and before discharge (T2). Normal weight children served as the control group. Irrespective of taste quality, obese children exhibited a lower ability to identify taste (total taste score) than normal weight children (P < .01); this overall score remained stable during inpatient treatment in obese children. Group and treatment effects were seen when evaluating individual taste qualities. In comparison with normal weight children, obese children exhibited poorer sour taste identification performance (P < .01). Obese children showed improvement in sour taste identification (P < .001) and deterioration in sweet taste identification (P < .001) following treatment. Subjective reports revealed a lower preference for sour taste in obese children compared with normal weight children (P < .05). The sweet and bitter taste ability at T1 predicted the body mass index z score at T2 (R 2  = .23, P < .01). We identified differences in the ability to discriminate tastes and in subjective taste perception between groups. Our findings of increased sour and reduced sweet taste discrimination after the intervention in obese children are indicative of an exposure-related effect on taste performance, possibly mediated by increased acid and reduced sugar consumption during the intervention. Because the sweet and bitter taste ability at T1 predicted weight loss, addressing gustatory function could be relevant in individualized obesity treatment approaches. Germanctr.de: DRKS00005122. Copyright © 2016 Elsevier Inc. All rights reserved.

Predominance and metabolic potential of Halanaerobium spp. in produced water from hydraulically fractured Marcellus Shale wells

DOE PAGES

Lipus, Daniel; Vikram, Amit; Ross, Daniel; ...

2017-02-03

Here, microbial activity in the produced water from hydraulically fractured oil and gas wells may potentially interfere with hydrocarbon production and cause damage to the well and surface infrastructure via corrosion, sulfide release, and fouling. In this study, we surveyed the microbial abundance and community structure of produced water sampled from 42 Marcellus Shale wells in southwestern Pennsylvania (well age ranged from 150 to 1,846 days) to better understand the microbial diversity of produced water. We sequenced the V4 region of the 16S rRNA gene to assess taxonomy and utilized quantitative PCR (qPCR) to evaluate the microbial abundance across allmore » 42 produced water samples. Bacteria of the order Halanaerobiales were found to be the most abundant organisms in the majority of the produced water samples, emphasizing their previously suggested role in hydraulic fracturing-related microbial activity. Statistical analyses identified correlations between well age and biocide formulation and the microbial community, in particular, the relative abundance of Halanaerobiales. We further investigated the role of members of the order Halanaerobiales in produced water by reconstructing and annotating a Halanaerobium draft genome (named MDAL1), using shotgun metagenomic sequencing and metagenomic binning. The recovered draft genome was found to be closely related to the species H. congolense, an oil field isolate, and Halanaerobium sp. strain T82-1, also recovered from hydraulic fracturing produced water. Reconstruction of metabolic pathways revealed Halanaerobium sp. strain MDAL1 to have the potential for acid production, thiosulfate reduction, and biofilm formation, suggesting it to have the ability to contribute to corrosion, souring, and biofouling events in the hydraulic fracturing infrastructure.« less

Predominance and metabolic potential of Halanaerobium spp. in produced water from hydraulically fractured Marcellus Shale wells

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lipus, Daniel; Vikram, Amit; Ross, Daniel

Here, microbial activity in the produced water from hydraulically fractured oil and gas wells may potentially interfere with hydrocarbon production and cause damage to the well and surface infrastructure via corrosion, sulfide release, and fouling. In this study, we surveyed the microbial abundance and community structure of produced water sampled from 42 Marcellus Shale wells in southwestern Pennsylvania (well age ranged from 150 to 1,846 days) to better understand the microbial diversity of produced water. We sequenced the V4 region of the 16S rRNA gene to assess taxonomy and utilized quantitative PCR (qPCR) to evaluate the microbial abundance across allmore » 42 produced water samples. Bacteria of the order Halanaerobiales were found to be the most abundant organisms in the majority of the produced water samples, emphasizing their previously suggested role in hydraulic fracturing-related microbial activity. Statistical analyses identified correlations between well age and biocide formulation and the microbial community, in particular, the relative abundance of Halanaerobiales. We further investigated the role of members of the order Halanaerobiales in produced water by reconstructing and annotating a Halanaerobium draft genome (named MDAL1), using shotgun metagenomic sequencing and metagenomic binning. The recovered draft genome was found to be closely related to the species H. congolense, an oil field isolate, and Halanaerobium sp. strain T82-1, also recovered from hydraulic fracturing produced water. Reconstruction of metabolic pathways revealed Halanaerobium sp. strain MDAL1 to have the potential for acid production, thiosulfate reduction, and biofilm formation, suggesting it to have the ability to contribute to corrosion, souring, and biofouling events in the hydraulic fracturing infrastructure.« less

Copper Nanoparticle Induced Cytotoxicity to Nitrifying Bacteria ...

EPA Pesticide Factsheets

With the inclusion of engineered nanomaterials in industrial processes and consumer products, wastewater treatments plants (WWTPs) will serve as a major sink for these emerging contaminants. Previous research has demonstrated that nanomaterials are potentially toxic to microbial communities utilized in biological wastewater treatment (BWT). Copper-based nanoparticles (CuNPs) are of particular interest based on their increasing use in wood treatment, paints, household products, coatings, and byproducts of semiconductor manufacturing. A critical step in BWT is nutrient removal via denitrification. This study examined the potential toxicity of bare and polyvinylpyrrolidone (PVP) coated CuO, and Cu2O nanoparticles, as well as Cu ions to microbial communities responsible for nitrogen removal in BWT. Inhibition was inferred from changes to the specific oxygen uptake rate (sOUR) in the absence and presence of Cu ions and CuNPs. X-ray absorption fine structure spectroscopy, with Linear Combination Fitting (LCF), was utilized to track changes to Cu speciation throughout exposure. Results indicate that the dissolution of Cu ions from CuNPs drive microbial inhibition. The presence of a PVP coating on CuNPs has little effect on inhibition. LCF fitting of the biomass combined with metal partitioning analysis supports the current hypothesis that Cu-induced cytotoxicity is primarily caused by reactive oxygen species formed from ionic Cu in solution via catalytic reaction inter

Effect of seed sludge on characteristics and microbial community of aerobic granular sludge.

PubMed

Song, Zhiwei; Pan, Yuejun; Zhang, Kun; Ren, Nanqi; Wang, Aijie

2010-01-01

Aerobic granular sludge was cultivated by using different kinds of seed sludge in sequencing batch airlift reactor. The influence of seed sludge on physical and chemical properties of granular sludge was studied; the microbial community structure was probed by using scanning electron microscope and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that seed sludge played an important role on the formation of aerobic granules. Seed sludge taken from beer wastewater treatment plant (inoculum A) was more suitable for cultivating aerobic granules than that of sludge from municipal wastewater treatment plant (inoculum B). Cultivated with inoculum A, large amount of mature granules formed after 35 days operation, its SVI reached 32.75 mL/g, and SOUR of granular sludge was beyond 1.10 mg/(g x min). By contrast, it needed 56 days obtaining mature granules using inoculum B. DGGE profiles indicated that the dominant microbial species in mature granules were 18 and 11 OTU when inoculum A and B were respectively employed as seed sludge. The sequencing results suggested that dominant species in mature granules cultivated by inoculum A were Paracoccus sp., Devosia hwasunensi, Pseudoxanthomonas sp., while the dominant species were Lactococcus raffinolactis and Pseudomonas sp. in granules developed from inoculum B.

Control of degreening in postharvest green sour citrus fruit by electrostatic atomized water particles.

PubMed

Yamauchi, Naoki; Takamura, Kohtaro; Shigyo, Masayoshi; Migita, Catharina Taiko; Masuda, Yukihiro; Maekawa, Tetsuya

2014-08-01

The effect of electrostatic atomized water particles (EAWP) on degreening of green sour citrus fruit during storage was determined. Superoxide anion and hydroxyl radicals included in EAWP were present on the surface of the fruit peel after the treatment. Hydrogen peroxide was formed from EAWP in an aqueous solution, which could indicate that a hydroxyl radical of EAWP turns to hydrogen peroxide in the fruit flavedo as well as in the aqueous solution. EAWP treatment effectively suppressed the degreening of green yuzu and Nagato-yuzukichi fruits during storage at 20°C. The enhancement in K+ ion leakage of both EAWP-treated fruits reduced in comparison with the control. In spite of EAWP treatment, total peroxide level in both fruits showed almost no changes during storage, suggesting that hydrogen peroxide formed by EAWP treatment could stimulate the activation of hydrogen peroxide scavenging system and control degreening of these fruits during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

Advanced Acid Gas Separation Technology for Clean Power and Syngas Applications

DOE Office of Scientific and Technical Information (OSTI.GOV)

Amy, Fabrice; Hufton, Jeffrey; Bhadra, Shubhra

2015-06-30

Air Products has developed an acid gas removal technology based on adsorption (Sour PSA) that favorably compares with incumbent AGR technologies. During this DOE-sponsored study, Air Products has been able to increase the Sour PSA technology readiness level by successfully operating a two-bed test system on coal-derived sour syngas at the NCCC, validating the lifetime and performance of the adsorbent material. Both proprietary simulation and data obtained during the testing at NCCC were used to further refine the estimate of the performance of the Sour PSA technology when expanded to a commercial scale. In-house experiments on sweet syngas combined withmore » simulation work allowed Air Products to develop new PSA cycles that allowed for further reduction in capital expenditure. Finally our techno economic analysis of the use the Sour PSA technology for both IGCC and coal-to-methanol applications suggests significant improvement of the unit cost of electricity and methanol compared to incumbent AGR technologies.« less

Identification of crude-oil components and microorganisms that cause souring under anaerobic conditions.

PubMed

Hasegawa, R; Toyama, K; Miyanaga, K; Tanji, Y

2014-02-01

Oil souring has important implications with respect to energy resources. Understanding the physiology of the microorganisms that play a role and the biological mechanisms are both important for the maintenance of infrastructure and mitigation of corrosion processes. The objective of this study was to identify crude-oil components and microorganisms in oil-field water that contribute to crude-oil souring. To identify the crude-oil components and microorganisms that are responsible for anaerobic souring in oil reservoirs, biological conversion of crude-oil components under anaerobic conditions was investigated. Microorganisms in oil field water in Akita, Japan degraded alkanes and aromatics to volatile fatty acids (VFAs) under anaerobic conditions, and fermenting bacteria such as Fusibacter sp. were involved in VFA production. Aromatics such as toluene and ethylbenzene were degraded by sulfate-reducing bacteria (Desulfotignum sp.) via the fumarate-addition pathway and not only degradation of VFA but also degradation of aromatics by sulfate-reducing bacteria was the cause of souring. Naphthenic acid and 2,4-xylenol were not converted.

Silage review: Using molecular approaches to define the microbial ecology of silage.

PubMed

McAllister, T A; Dunière, L; Drouin, P; Xu, S; Wang, Y; Munns, K; Zaheer, R

2018-05-01

Ensiling of forages was recognized as a microbial-driven process as early as the late 1800s, when it was associated with the production of "sweet" or "sour" silage. Classical microbiological plating techniques defined the epiphytic microbial populations associated with fresh forage, the pivotal role of lactic acid-producing bacteria in the ensiling process, and the contribution of clostridia, bacilli, yeast, and molds to the spoilage of silage. Many of these classical studies focused on the enumeration and characterization of a limited number of microbial species that could be readily isolated on selective media. Evidence suggested that many of the members of these microbial populations were viable but unculturable, resulting in classical studies underestimating the true microbial diversity associated with ensiling. Polymerase chain reaction-based techniques, including length heterogeneity PCR, terminal RFLP, denaturing gradient gel electrophoresis, and automated ribosomal intergenic spacer analysis, were the first molecular methods used to study silage microbial communities. Further advancements in whole comparative genomic, metagenomic, and metatranscriptomic sequencing have or are in the process of superseding these methods, enabling microbial communities during ensiling to be defined with a degree of detail that is impossible using classical microbiology. These methods have identified new microbial species in silage, as well as characterized shifts in microbial communities with forage type and composition, ensiling method, and in response to aerobic exposure. Strain- and species-specific primers have been used to track the persistence and contribution of silage inoculants to the ensiling process and the role of specific species of yeast and fungi in silage spoilage. Sampling and the methods used to isolate genetic materials for further molecular analysis can have a profound effect on results. Primer selection for PCR amplification and the presence of inhibitors can also lead to biases in the interpretation of sequence data. Bioinformatic analyses are reliant on the integrity and presence of sequence data within established databases and can be subject to low taxonomic resolution. Despite these limitations, advancements in molecular biology are poised to revolutionize our current understanding of the microbial ecology of silage. Published by FASS Inc. and Elsevier Inc. on behalf of the American Dairy Science Association®. All rights reserved.

Quality evaluation of sour and duke cherries cultivated in south-west Europe.

PubMed

Pérez-Sánchez, Rodrigo; Morales-Corts, María Remedios; Gómez-Sánchez, María Ángeles

2013-08-15

The results of many studies describing sour cherry polyphenols and their positive effects on human health have been reported. However, there are no detailed studies concerning the physical quality of fresh fruits of sour and duke cherry. Several physical, chemical and colour fruit-characteristics of 10 sour and duke cherry cultivars cultivated for industrial use in south-west Europe were investigated during a 3-year (2008-2010) period. Some of the cultivars showed distinctive and interesting agronomical characters, such as low susceptibility to fruit cracking and high soluble solids and total polyphenol levels. This was the case with the duke cherry cultivar Guindo Garrafal Negro. Its fruits were quite sweet (18.49°Brix), resistant to cracking (6.34%) and rich in polyphenols (17.16 g gallic acid kg(-1) dry weight). Other relevant cherry cultivars were Guindo Tomatillo and Seixas, which had large and fleshy fruits (4.71 and 3.69 cm(3), respectively) and Guindo Silvestre, for which the lowest fruit cracking values (3.12%) were recorded. Sour and duke cherries are rich in healthy compounds such as polyphenols. Studies including the physical, chemical and colour properties of sour and duke cherry fruits are very interesting to engineers in the design of equipment for harvesting and post-harvest technology. © 2013 Society of Chemical Industry.

Effect of nitrate injection on the bacterial community in a water-oil tank system analyzed by PCR-DGGE.

PubMed

Jurelevicius, Diogo; von der Weid, Irene; Korenblum, Elisa; Valoni, Erika; Penna, Mônica; Seldin, Lucy

2008-04-01

Sulfide production by sulfate-reducing bacteria (SRB) is a major concern for the petroleum industry since it is toxic and corrosive, and causes plugging due to the formation of insoluble iron sulfides (reservoir souring). In this study, PCR followed by denaturing gradient gel electrophoresis (PCR-DGGE) using two sets of primers based on the 16S rRNA gene and on the aps gene (adenosine-5-phosphosulfate reductase) was used to track changes in the total bacterial and SRB communities, respectively, present in the water-oil tank system on an offshore platform in Brazil in which nitrate treatment was applied for 2 months (15 nitrate injections). PCR-DGGE analysis of the total bacterial community showed the existence of a dominant population in the water-oil tank, and that the appearance and/or the increase of intensity of some bands in the gels were not permanently affected by the introduction of nitrate. On the other hand, the SRB community was stimulated following nitrate treatment. Moreover, sulfide production did not exceed the permissible exposure limit in the water-oil separation tank studied treated with nitrate. Therefore, controlling sulfide production by treating the produced water tank with nitrate could reduce the quantity of chemical biocides required to control microbial activities.

Design and Evaluation of a Lactobacillus manihotivorans Species-Specific rRNA-Targeted Hybridization Probe and Its Application to the Study of Sour Cassava Fermentation

PubMed Central

Ampe, Frédéric

2000-01-01

Based on 16S rRNA sequence comparison, we have designed a 20-mer oligonucleotide that targets a region specific to the species Lactobacillus manihotivorans recently isolated from sour cassava fermentation. The probe recognized the rRNA obtained from all the L. manihotivorans strains tested but did not recognize 56 strains of microorganisms from culture collections or directly isolated from sour cassava, including 29 species of lactic acid bacteria. This probe was then successfully used in quantitative RNA blots and demonstrated the importance of L. manihotivorans in the fermentation of sour cassava starch, which could represent up to 20% of total lactic acid bacteria. PMID:10788405

Study Techniques for Controlling Flavor Intensity in Compressed Foods. Phase 1

DTIC Science & Technology

1973-01-01

sweet --- 1 - - -- sour (vinegar) 2 1-2 1-2 1-2 tomato 1-2 1-2 1-2 1-2 pork - i-2 1-2 1-2 cayenne pepper 1 1 )H-1 1 catsup spice 1 1-2 1-2 1-2 onion...1 1 1 Sour 2 1-2 1-2 1 3 Tomato 1-2 ) (-1 1-2 1-2 1-2 Pork - )(-1 1-2 1 - Cayenne Pepper 1 - ) (-1 - - Catsup Spice 1 1-2 1-2 1-2 2 Onion - - )(-i 1...Pork 1-2 1-2 1-2 1 - Cayenne Pepper 1 - 71 - - Catsup Spice 1-2 1-2 1-2 1-2 1 Onion - - ) H-i Salt )(-1 1 )( )(-1 1 Cardboard 1 )(-1 )( 1 - Red Pepper

MAC/FAC: A Model of Similarity-Based Retrieval

DTIC Science & Technology

1994-10-01

Grapes (0.28) 327 Sour Grapes, analog The Taming of the Shrew (0.22), Merry Wives 251 (0.18), S[11 stories], Sour Grapes (-0.19) Sour Grapes, literal... The Institute for the 0 1 Learning Sciences Northwestern University CD• 00 MAC/FAC: A MODEL OF SIMILARITY-BASED RETRIEVAL Kenneth D. Forbus Dedre...Gentner Keith Law Technical Report #59 • October 1994 94-35188 wit Establisthed in 1989 with the support of Andersen Consulting Form Approved REPORT

Music to Make Your Mouth Water? Assessing the Potential Influence of Sour Music on Salivation

PubMed Central

Wang, Qian J.; Knoeferle, Klemens; Spence, Charles

2017-01-01

People robustly associate various sound attributes with specific smells/tastes, and soundtracks that are associated with specific tastes can influence people’s evaluation of the taste of food and drink. However, it is currently unknown whether such soundtracks directly impact the eating experience via physiological changes (an embodiment account), or whether they act at a higher cognitive level, or both. The present research assessed a version of the embodiment account, where a soundtrack associated with sourness is hypothesized to induce a physiological response in the listener by increasing salivary flow. Salivation was measured while participants were exposed to three different experimental conditions – a sour soundtrack, a muted lemon video showing a man eating a lemon, and a silent baseline condition. The results revealed that salivation during the lemon video condition was significantly greater than in the sour soundtrack and baseline conditions. However, contrary to our hypothesis, there was no significant difference between salivation levels in the sour soundtrack compared to the baseline condition. These results are discussed in terms of potential mechanisms underlying the auditory modulation of taste perception/evaluation. PMID:28491044

Music to Make Your Mouth Water? Assessing the Potential Influence of Sour Music on Salivation.

PubMed

Wang, Qian J; Knoeferle, Klemens; Spence, Charles

2017-01-01

People robustly associate various sound attributes with specific smells/tastes, and soundtracks that are associated with specific tastes can influence people's evaluation of the taste of food and drink. However, it is currently unknown whether such soundtracks directly impact the eating experience via physiological changes (an embodiment account), or whether they act at a higher cognitive level, or both. The present research assessed a version of the embodiment account, where a soundtrack associated with sourness is hypothesized to induce a physiological response in the listener by increasing salivary flow. Salivation was measured while participants were exposed to three different experimental conditions - a sour soundtrack, a muted lemon video showing a man eating a lemon, and a silent baseline condition. The results revealed that salivation during the lemon video condition was significantly greater than in the sour soundtrack and baseline conditions. However, contrary to our hypothesis, there was no significant difference between salivation levels in the sour soundtrack compared to the baseline condition. These results are discussed in terms of potential mechanisms underlying the auditory modulation of taste perception/evaluation.

Trials of flexible pipe in sour service reveal degradation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Al-Maslamani, M.J.

Field trials on flexible pipe offshore Qatar have shown that, under sour conditions, the layered, composite material can suffer severe degradation leading to failure. The failure demonstrates the significant effects of stress level, environmental aggressiveness, and localized hard zones in promoting sulfide stress cracking. Permeability of the sour gas through the composite layer of the flexible pipe resulted in varying degrees of sulfide attack and hydrogen embrittlement, depending on the susceptibility of the multilayered material. In the trials, the material was used as a gas-lift line in a sour-oil field in the Arabian Gulf. Flexible pipes have been used successfullymore » for transporting methanol, benzene, and gas condensates in wet sweet environments at temperatures of up to 80 C. Little or no information, however, has been available as to its corrosion resistance in sour-service wells containing 6% CO{sub 2} with 3% H{sub 2}S partial pressures and at moderate temperatures. The paper discusses an underwater survey to evaluate the damage, visual inspection, mechanical tests, metallographic exam, and trial results.« less

Simulation and assessment of SO2 toxic environment after ignition of uncontrolled sour gas flow of well blowout in hills.

PubMed

Zhu, Yuan; Chen, Guo-ming

2010-06-15

To study the sulfur dioxide (SO(2)) toxic environment after the ignition of uncontrolled sour gas flow of well blowout, we propose an integrated model to simulate the accident scenario and assess the consequences of SO(2) poisoning. The accident simulation is carried out based on computational fluid dynamics (CFD), which is composed of well blowout dynamics, combustion of sour gas, and products dispersion. Furthermore, detailed complex terrains are built and boundary layer flows are simulated according to Pasquill stability classes. Then based on the estimated exposure dose derived from the toxic dose-response relationship, quantitative assessment is carried out by using equivalent emergency response planning guideline (ERPG) concentration. In this case study, the contaminated areas are graded into three levels, and the areas, maximal influence distances, and main trajectories are predicted. We show that wind drives the contamination and its distribution to spread downwind, and terrains change the distribution shape through spatial aggregation and obstacles. As a result, the most dangerous regions are the downwind areas, the foot of the slopes, and depression areas such as valleys. These cause unfavorable influences on emergency response for accident control and public evacuation. In addition, the effectiveness of controlling the number of deaths by employing ignition is verified in theory. Based on the assessment results, we propose some suggestions for risk assessment, emergency response and accident decision making. Copyright 2010 Elsevier B.V. All rights reserved.

Taste and Temperature in Swallowing Transit Time after Stroke

PubMed Central

Cola, Paula C.; Gatto, Ana R.; da Silva, Roberta G.; Spadotto, André A.; Ribeiro, Priscila W.; Schelp, Arthur O.; Carvalho, Lidia R.; Henry, Maria A.C.A.

2012-01-01

Background Oropharyngeal dysphagia is common in individuals after stroke. Taste and temperature are used in dysphagia rehabilitation. The influence of stimuli, such as taste and temperature, on swallowing biomechanics has been investigated in both healthy individuals and in individuals with neurological disease. However, some questions still remain unanswered, such as how the sequence of offered stimuli influences the pharyngeal response. The goal of the present study was to determine the influence of the sequence of stimuli, sour taste and cold temperature, on pharyngeal transit time during deglutition in individuals after stroke. Methods The study included 60 individuals with unilateral ischemic stroke, 29 males and 31 females, aged 41–88 years (mean age: 66.2 years) examined 0–50 days after ictus (median: 6 days), with mild to moderate oropharyngeal dysphagia. Exclusion criteria were hemorrhagic stroke patients, patients with decreased level of consciousness, and clinically unstable patients, as confirmed by medical evaluation. The individuals were divided into two groups of 30 individuals each. Group 1 received a nonrandomized sequence of stimuli (i.e. natural, cold, sour, and sour-cold) and group 2 received a randomized sequence of stimuli. A videofluoroscopic swallowing study was performed to analyze the pharyngeal transit time. Four different stimuli (natural, cold, sour, and sour-cold) were offered. The images were digitalized and specific software was used to measure the pharyngeal transit time. Since the values did not present regular distribution and uniform variances, nonparametric tests were performed. Results Individuals in group 1 presented a significantly shorter pharyngeal transit time with the sour-cold stimulus than with the other stimuli. Individuals in group 2 did not show a significant difference in pharyngeal transit time between stimuli. Conclusions The results showed that the sequence of offered stimuli influences the pharyngeal transit time in a different way in individuals after stroke and suggest that, when the sour-cold stimulus is offered in a randomized sequence, it can influence the response to the other stimuli in stroke patients. Hence, the sour-cold stimulus could be used as a therapeutic aid in dysphagic stroke patients. PMID:23139681

Observations of non SRB sulfidogenic bacteria from oilfield production facilities

DOE Office of Scientific and Technical Information (OSTI.GOV)

Crolet, J.L.; Magot, M.F.

1995-10-01

The first step is the failure of a major sealine transporting sour oil by a form of internal pitting apparently involving sulfate reducing bacteria(SRB). Then possible mechanisms were studied, where the theoretical roles of sulfate and thiosulfate were compared. Afterwards, the presence of thiosulfate was effectively identified in the produced water, and the growth of the local SRB was shown to be stronger on S{sub 2}O{sub 3}{sup {minus}} than on SO{sub 4}{sup {minus}}. Also non SRB fermentative strains, able to produce tremendous amount of H{sub 2}S and organic acids from thiosulfate and heavy nutrients (i.e. peptides) were collected. This mightmore » change the approach to microbially induced corrosion (MIC), in the oil and gas industry.« less

The effect of sour tea (Hibiscus sabdariffa) on essential hypertension.

PubMed

Haji Faraji, M; Haji Tarkhani, A

1999-06-01

Considering the high prevalence of hypertension, its debilitating end organ damage, and the side effects of chemical drugs used for its treatment, we conducted this experimental study to evaluate the effect of sour tea (Hibiscus sabdariffa) on essential hypertension. For this purpose, 31 and 23 patients with moderate essential hypertension were randomly assigned to an experimental and control group, respectively. Patients with secondary hypertension or those consuming more than two drugs were excluded from the study. Systolic and diastolic blood pressures were measured before and 15 days after the intervention. In the experimental group, 45% of the patients were male and 55% were female, and the mean age was 52.6 +/- 7.9 years. In the control group, 30% of the patients were male, 70% were female, and the mean age of the patients was 51.5 +/- 10.1 years. Statistical findings showed an 11.2% lowering of the systolic blood pressure and a 10.7% decrease of diastolic pressure in the experimental group 12 days after beginning the treatment, as compared with the first day. The difference between the systolic blood pressures of the two groups was significant, as was the difference of the diastolic pressures of the two groups. Three days after stopping the treatment, systolic blood pressure was elevated by 7.9%, and diastolic pressure was elevated by 5.6% in the experimental and control groups. This difference between the two groups was also significant. This study proves the public belief and the results of in vitro studies concerning the effects of sour tea on lowering high blood pressure. More extensive studies on this subject are needed.

7 CFR 1000.40 - Classes of utilization.

Code of Federal Regulations, 2013 CFR

2013-01-01

..., sour half-and-half, sour cream mixtures containing non-milk items; yogurt, including yogurt containing beverages with 20 percent or more yogurt by weight and kefir, and any other semi-solid product resembling a...

7 CFR 1000.40 - Classes of utilization.

Code of Federal Regulations, 2012 CFR

2012-01-01

..., sour half-and-half, sour cream mixtures containing non-milk items; yogurt, including yogurt containing beverages with 20 percent or more yogurt by weight and kefir, and any other semi-solid product resembling a...

7 CFR 1000.40 - Classes of utilization.

Code of Federal Regulations, 2014 CFR

2014-01-01

..., sour half-and-half, sour cream mixtures containing non-milk items; yogurt, including yogurt containing beverages with 20 percent or more yogurt by weight and kefir, and any other semi-solid product resembling a...

7 CFR 52.3187 - Definitions and explanations of defects.

Code of Federal Regulations, 2010 CFR

2010-01-01

... prune. (e) Fermentation. “Fermentation” means that the prune is fermented as evidenced by a distinct sour taste or odor or by darkening in color characteristic of fermentation or souring. (f) Scars...

A large increase of sour taste receptor cells in Skn-1-deficient mice does not alter the number of their sour taste signal-transmitting gustatory neurons.

PubMed

Maeda, Naohiro; Narukawa, Masataka; Ishimaru, Yoshiro; Yamamoto, Kurumi; Misaka, Takumi; Abe, Keiko

2017-05-01

The connections between taste receptor cells (TRCs) and innervating gustatory neurons are formed in a mutually dependent manner during development. To investigate whether a change in the ratio of cell types that compose taste buds influences the number of innervating gustatory neurons, we analyzed the proportion of gustatory neurons that transmit sour taste signals in adult Skn-1a -/- mice in which the number of sour TRCs is greatly increased. We generated polycystic kidney disease 1 like 3-wheat germ agglutinin (pkd1l3-WGA)/Skn-1a +/+ and pkd1l3-WGA/Skn-1a -/- mice by crossing Skn-1a -/- mice and pkd1l3-WGA transgenic mice, in which neural pathways of sour taste signals can be visualized. The number of WGA-positive cells in the circumvallate papillae is 3-fold higher in taste buds of pkd1l3-WGA/Skn-1a -/- mice relative to pkd1l3-WGA/Skn-1a +/+ mice. Intriguingly, the ratio of WGA-positive neurons to P2X 2 -expressing gustatory neurons in nodose/petrosal ganglia was similar between pkd1l3-WGA/Skn-1a +/+ and pkd1l3-WGA/Skn-1a -/- mice. In conclusion, an alteration in the ratio of cell types that compose taste buds does not influence the number of gustatory neurons that transmit sour taste signals. Copyright © 2017. Published by Elsevier B.V.

Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness.

PubMed

Nassur, Rita de Cássia Mirela Resende; González-Moscoso, Sara; Crisosto, Gayle M; Lima, Luiz Carlos de Oliveira; Vilas Boas, Eduardo Valério de Barros; Crisosto, Carlos H

2015-09-01

To determine the ideal ripening stage for consumption of the mango cultivars, "Ataulfo," "Haden," and "Tommy Atkins"; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits were ripened to allow softening and quality and sensory attribute changes. Ripening changes during softening of Ataulfo mangos were expressed by a characteristic increase in the perception of "tropical fruit" and "peach" aromas, an increase in "juiciness," "sweetness," and "tropical fruit" flavor, while "fibrousness," "chewiness," and "sourness" decreased. Similar desirable sensory changes were also detected during softening of Haden mangos; an increase in tropical fruit and peach aromas, sweetness and tropical fruit flavor, and a decrease in chewiness, sourness, and bitterness. Softening of Tommy Atkins mangos was followed by reduced chewiness and sourness and increased peach aroma. Softening of all cultivars was followed by decreased sourness and titratable acidity (TA) and increased soluble solids concentration (SSC) and SSC:TA ratio. The results indicate that mango ripening leads to increased expression of sensory attributes such as tropical fruit and peach aromas, tropical flavor, and sweetness that have been related to improved eating quality and these final changes in sensory quality attributes are specific for each cultivar. For example, Ataulfo and Haden mangos had greater improvement in quality and sensory attributes related to fruit eating quality during ripening-softening than Tommy Atkins. In our consumer test, these quality-sensory attributes expressed during ripening that were perceived by the trained panel were also validated, supporting the need for a controlled ripening protocol in mangos. © 2015 Institute of Food Technologists®

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.

PubMed

Braghieri, A; Piazzolla, N; Romaniello, A; Paladino, F; Ricciardi, A; Napolitano, F

2015-03-01

The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.

PubMed

Jacobo-Velázquez, D A; Hernández-Brenes, C

2011-08-01

High hydrostatic pressure (HHP) processing pasteurizes avocado paste without a significant impact on flavor. Although HHP-treated avocado paste stored under refrigeration is safe for human consumption for months, sensory changes taking place during storage cause the rejection of the product by consumers within days. Although it is known that the shelf life of the product ends before its microbial counts are high, its sensory shelf life limiting factor remains unknown. The present study focused on the use of a trained panel and a consumer panel to determine the sensory shelf life limiting factor of HHP-treated avocado paste. The trained panel identified sour and rancid flavors as the main sensory descriptors (critical descriptors) that differentiated stored from freshly processed samples. Further data obtained from consumers identified sour flavor as the main cause for a significant decrease in the acceptability (shelf life limiting factor) of refrigerated HHP-treated avocado paste. The study allowed the elucidation of a proposed deterioration mechanism for HHP-treated avocado paste during its refrigerated shelf life. The information through this work enhances scientific knowledge of the product and proposes the sour flavor development during storage as a relevant sensory attribute that needs to be improved in order to enhance the product shelf life. At present, HHP is the most effective commercial nonthermal technology to process avocado paste when compared to thermal and chemical alternatives. HHP-treated avocado paste is a microbiologically stable food for a period of at least 45 d stored under refrigeration. However, previous published work indicated that consumers rejected the product after approximately 19 d of storage due to sensory changes. This manuscript presents a sensory study that permitted the identification of the critical sensory descriptor that is acting as the sensory shelf life limiting factor of the product. The data presented herein along with previous reported data allows a better understanding of the deterioration mechanism that occurs during the storage of HHP-treated avocado paste. This information is relevant and useful for the elucidation of possible alternatives to enhance the shelf life of HHP-treated avocado paste. © 2011 Institute of Food Technologists®

Metabolic Capability of a Predominant Halanaerobium sp. in Hydraulically Fractured Gas Wells and Its Implication in Pipeline Corrosion

PubMed Central

Liang, Renxing; Davidova, Irene A.; Marks, Christopher R.; Stamps, Blake W.; Harriman, Brian H.; Stevenson, Bradley S.; Duncan, Kathleen E.; Suflita, Joseph M.

2016-01-01

Microbial activity associated with produced water from hydraulic fracturing operations can lead to gas souring and corrosion of carbon-steel equipment. We examined the microbial ecology of produced water and the prospective role of the prevalent microorganisms in corrosion in a gas production field in the Barnett Shale. The microbial community was mainly composed of halophilic, sulfidogenic bacteria within the order Halanaerobiales, which reflected the geochemical conditions of highly saline water containing sulfur species (S2O32-, SO42-, and HS-). A predominant, halophilic bacterium (strain DL-01) was subsequently isolated and identified as belonging to the genus Halanaerobium. The isolate could degrade guar gum, a polysaccharide polymer used in fracture fluids, to produce acetate and sulfide in a 10% NaCl medium at 37°C when thiosulfate was available. To mitigate potential deleterious effects of sulfide and acetate, a quaternary ammonium compound was found to be an efficient biocide in inhibiting the growth and metabolic activity of strain DL-01 relative to glutaraldehyde and tetrakis (hydroxymethyl) phosphonium sulfate. Collectively, our findings suggest that predominant halophiles associated with unconventional shale gas extraction could proliferate and produce sulfide and acetate from the metabolism of polysaccharides used in hydraulic fracturing fluids. These metabolic products might be returned to the surface and transported in pipelines to cause pitting corrosion in downstream infrastructure. PMID:27446028

Experience with flexible pipe in sour service environment: A case study (the Arabian Gulf)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Al-Maslamani, M.J.

The suitability of a flexible pipe was evaluated on a trial basis for a lift gas line in a sour oil field in the State of Qatar, in the Arabian Gulf. Flexible pipes have been successfully used in the oil and gas industries for transportation of methanol, benzene and gas condensates in wet sweet environment at temperatures of up to 80 C. However, there is little or no information available as to its corrosion resistance in sour service wells containing 6% CO{sub 2} with 3% mole H{sub 2}S and at moderate temperatures. The present experience with a flexible pipe inmore » the gas field of Qatar has shown that under sour service conditions, the layered, composite material can suffer severe degradation leading to failure. A detailed inspection and failure analysis of the flexible pipe forms the basis of this paper. The failure demonstrates the significant effects of stress level, environmental aggressiveness, and localized hard zones in promoting Sulfide Stress Cracking (SSC). Permeability of this sour gas through the composite layer of the flexible pipe resulted in varying degree of sulfide attack and hydrogen embrittlement depending on the susceptibility of the multi layered material.« less

Hydrogen Production and Purification from Coal and Other Heavy Feedstocks Year 6 - Activity 1.4 - Development of a National Center for Hydrogen Technology

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dunham, Grant

2012-03-15

Air Products and Chemicals, Inc., is developing the sour pressure swing adsorption (PSA) technology which can be used to reject acid gas components (hydrogen sulfide [H{sub 2}S] and carbon dioxide [CO{sub 2}]) from sour syngas streams such as coal gasification syngas. In the current work, tests were conducted to investigate the impact of continuous exposure of real sour syngas and dilute levels of hydrochloric acid (HCl) and ammonia (NH{sub 3}) on the preferred adsorbent of that process. The results show a modest (~10%–15%) decrease in CO{sub 2} adsorption capacity after sour syngas exposure, as well as deposition of metals frommore » carbonyl decomposition. Continuous exposure to HCl and NH{sub 3} yield a higher degree of CO{sub 2} capacity degradation (up to 25%). These tests represent worst-case approaches since the exposure is continuous and the HCl and NH{sub 3} levels are relatively high compare to an industrial sour syngas stream. Long-term PSA tests are needed to unequivocally evaluate the impact of cyclic exposure to these types of streams.« less

Problems Caused by Microbes and Treatment Strategies Monitoring and Preventing Reservoir Souring Using Molecular Microbiological Methods (MMM)

NASA Astrophysics Data System (ADS)

Gittel, Antje

The injection of seawater during the process of secondary oil recovery in offshore oilfields supplies huge amounts of sulphate to the prokaryotic reservoir communities. Together with the presence of oil organics and their degradation products as electron donors, this facilitates the enrichment and growth of sulphate-reducing prokaryotes (SRP) in the reservoir, as well as in pipings and top-side installations (Sunde and Torsvik, 2005; Vance and Thrasher, 2005). The activity of SRP causes severe economic problems due to the reactivity and toxicity of the produced hydrogen sulphide (H2S), one of the major problems being reservoir souring. Besides the use of broad-spectrum biocides or inhibitors for sulphate reduction, the addition of nitrate effectively decreased the net production of H2S in model column studies (Myhr et al., 2002; Hubert et al., 2005; Dunsmore et al., 2006) and field trials (Telang et al., 1997; Bødtker et al., 2008). The mechanisms by which nitrate addition might affect souring control are (i) the stimulation of heterotrophic nitrate-reducing bacteria (hNRB) that outcompete SRP for electron donors, (ii) the activity of nitrate-reducing, sulphide-oxidising bacteria (NR-SOB), and (iii) the inhibition of SRP by the production of nitrite and nitrous oxides (Sunde and Torsvik, 2005; Hubert and Voordouw, 2007).

Antifungal modes of action of Saccharomyces and other biocontrol yeasts against fungi isolated from sour and grey rots.

PubMed

Nally, M C; Pesce, V M; Maturano, Y P; Rodriguez Assaf, L A; Toro, M E; Castellanos de Figueroa, L I; Vazquez, F

2015-07-02

The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volatiles, competition for nutrients (siderophores, Niche Overlap Index (NOI)), inhibition of fungal spore germination and decreased germinal tube length and induction of resistance were assayed. Biofungicide yeasts were classified into "antifungal patterns", according to their mechanisms of action. Thirty isolates presented at least two of the mechanisms assayed. We propose that inhibition of fungal mycelial growth by metabolites, laminarinases, competition for nutrients, inhibition of fungal spore germination and decreased germinal tube length, and antifungal volatiles by Saccharomyces and non-Saccharomyces viticultural yeasts is used as putative biocontrol mechanisms against phytopathogenic fungi. Twenty-four different antifungal patterns were identified. Siderophore production (N)and a combination of siderophore production and NOI>0.92 (M)were the most frequent antifungal patterns observed in the biofungicide yeasts assayed. Elucidation of these mechanisms could be useful for optimization of an inoculum formulation, resulting in a more consistent control of grey and sour rot with Saccharomyces and non-Saccharomyces biocontrol yeasts. Copyright © 2015 Elsevier B.V. All rights reserved.

The taste-visual cross-modal Stroop effect: An event-related brain potential study.

PubMed

Xiao, X; Dupuis-Roy, N; Yang, X L; Qiu, J F; Zhang, Q L

2014-03-28

Event-related potentials (ERPs) were recorded to explore, for the first time, the electrophysiological correlates of the taste-visual cross-modal Stroop effect. Eighteen healthy participants were presented with a taste stimulus and a food image, and asked to categorize the image as "sweet" or "sour" by pressing the relevant button as quickly as possible. Accurate categorization of the image was faster when it was presented with a congruent taste stimulus (e.g., sour taste/image of lemon) than with an incongruent one (e.g., sour taste/image of ice cream). ERP analyses revealed a negative difference component (ND430-620) between 430 and 620ms in the taste-visual cross-modal Stroop interference. Dipole source analysis of the difference wave (incongruent minus congruent) indicated that two generators localized in the prefrontal cortex and the parahippocampal gyrus contributed to this taste-visual cross-modal Stroop effect. This result suggests that the prefrontal cortex is associated with the process of conflict control in the taste-visual cross-modal Stroop effect. Also, we speculate that the parahippocampal gyrus is associated with the process of discordant information in the taste-visual cross-modal Stroop effect. Copyright © 2014 IBRO. Published by Elsevier Ltd. All rights reserved.

Relationship between Salt Tolerance and Resistance to Polyethylene Glycol-Induced Water Stress in Cultured Citrus Cells 1

PubMed Central

Ben-Hayyim, Gozal

1987-01-01

Salt-tolerant selected cells of Shamouti orange (Citrus sinensis) and Sour orange (Citrus aurantium) grew considerably better than nonselected cells at any NaCl concentration tested up to 200 millimolar. Also, the growth response of each treatment was identical in the two species. However, the performance of cells of the two species under osmotic stress induced by polyethylene glycol (PEG), which is presumably a nonabsorbed osmoticum, was significantly different. The nonselected Shamouti cell lines were significantly more sensitive to osmotic stress than the selected cells. The salt adapted Shamouti cells were apparently also adapted to osmotic stress induced by PEG. In Sour orange, however, the selected lines had no advantage over the nonselected line in response to osmotic stress induced by PEG. This response was also similar quantitatively to the response of the selected salt-tolerant Shamouti cell line. It seems that the tolerance to salt in Shamouti, a partial salt excluder, involves an osmotic adaptation, whereas in Sour orange, a salt accumulator, such an adaptation apparently does not occur. PEG-induced osmotic stress causes an increase in the percent dry weight of salt-sensitive and salt-tolerant cells of both species. No such increase was found under salt stress. The size of control and stressed cells is not significantly different. PMID:16665715

Thunder Energy Inc. applications to modify an existing sweet gas processing facility to a sour gas processing facility and increase the hydrogen sulfide concentration of existing pipelines, Kelsey area: Examiner report 98-2, application numbers 1007719 and 1013399

DOE Office of Scientific and Technical Information (OSTI.GOV)

NONE

Thunder Energy Inc. received approval from the Alberta Energy and Utilities Board for modification of an existing gas plant to process sour gas, and also applied for permission to increase the hydrogen sulfide content of its existing pipelines in the Kelsey area. This report presents the views of Thunder Energy, the Board, and various intervenors at a hearing held to consider objections to the plant approval and matters related to the application. Issues considered include the need for sour gas processing, the need for the plant modification as opposed to the feasibility of using existing sour gas processing facilities, environmentalmore » impacts, and the requirements for notification of industry in the area. The report concludes with the Board`s decision.« less

Sweet and Sour Preferences During Childhood: Role of Early Experiences

PubMed Central

Liem, Djin Gie; Mennella, Julie A.

2009-01-01

We investigated the effects of early experience on sweet and sour preferences in children. Eighty-three children were divided into four groups based on the type of formula fed during infancy and age. By using a forced-choice, sip-and-swallow procedure, we determined the level of sweetness and sourness preferred in juice. Children who were fed protein hydrolysate formulas, which have a distinctive sour and bitter taste and unpleasant odor, preferred higher levels of citric acid in juice when compared to older children who were fed similar formulas. No such difference was observed between the groups for sweet preference. However, the level of sweetness preferred in juice was related to the sugar content of the child's favorite cereal and whether the mother routinely added sugar to their foods. These data illustrate the wide variety of experiential factors that can influence flavor preferences during childhood. PMID:12430162

Failure life determination of oilfield elastomer seals in sour gas/dimethyl disulfide environments

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kennelley, K.J.; Abrams, P.I.; Vicic, J.C.

1989-01-01

Previous screening tests of various oilfield elastomers in sour gas/dimethyl disulfide environments indicated that hydrogenated nitrile (HNBR), tetrafluoroethylene-propylene (TFE/P), ethylene-propylene-diene (EPDM), and perfluorinated rubber (FFKM) elastomers may perform satisfactorily in these environments. This paper describes subsequent failure life tests conducted with the subject elastomers in the sour gas/dimethyl disulfide test environment at several elevated temperatures (> 135{degrees}C). The materials were tested in the form of O-rings (size 214), which were used to seal an autoclave containing the test environment at 14 MPa gas pressure. The results were used to extrapolate time to failure at a common reference temperature of 135{degrees}C.more » The performance of EPDM and HNBR in the sour gas/dimethyl disulfide mixture substantially exceeded a projected 20-year service life at 135{degrees}C, while FFKM and TFE/P did not.« less

Use of Acetate, Propionate, and Butyrate for Reduction of Nitrate and Sulfate and Methanogenesis in Microcosms and Bioreactors Simulating an Oil Reservoir.

PubMed

Chen, Chuan; Shen, Yin; An, Dongshan; Voordouw, Gerrit

2017-04-01

Acetate, propionate, and butyrate (volatile fatty acids [VFA]) occur in oil field waters and are frequently used for microbial growth of oil field consortia. We determined the kinetics of use of these VFA components (3 mM each) by an anaerobic oil field consortium in microcosms containing 2 mM sulfate and 0, 4, 6, 8, or 13 mM nitrate. Nitrate was reduced first, with a preference for acetate and propionate. Sulfate reduction then proceeded with propionate (but not butyrate) as the electron donor, whereas the fermentation of butyrate (but not propionate) was associated with methanogenesis. Microbial community analyses indicated that Paracoccus and Thauera ( Paracoccus - Thauera ), Desulfobulbus , and Syntrophomonas - Methanobacterium were the dominant taxa whose members catalyzed these three processes. Most-probable-number assays showed the presence of up to 10 7 /ml of propionate-oxidizing sulfate-reducing bacteria (SRB) in waters from the Medicine Hat Glauconitic C field. Bioreactors with the same concentrations of sulfate and VFA responded similarly to increasing concentrations of injected nitrate as observed in the microcosms: sulfide formation was prevented by adding approximately 80% of the nitrate dose needed to completely oxidize VFA to CO 2 in both. Thus, this work has demonstrated that simple time-dependent observations of the use of acetate, propionate, and butyrate for nitrate reduction, sulfate reduction, and methanogenesis in microcosms are a good proxy for these processes in bioreactors, monitoring of which is more complex. IMPORTANCE Oil field volatile fatty acids acetate, propionate, and butyrate were specifically used for nitrate reduction, sulfate reduction, and methanogenic fermentation. Time-dependent analyses of microcosms served as a good proxy for these processes in a bioreactor, mimicking a sulfide-producing (souring) oil reservoir: 80% of the nitrate dose required to oxidize volatile fatty acids to CO 2 was needed to prevent souring in both. Our data also suggest that propionate is a good substrate to enumerate oil field SRB. Copyright © 2017 American Society for Microbiology.

5-HT3A -driven green fluorescent protein delineates gustatory fibers innervating sour-responsive taste cells: A labeled line for sour taste?

PubMed

Stratford, J M; Larson, E D; Yang, R; Salcedo, E; Finger, T E

2017-07-01

Taste buds contain multiple cell types with each type expressing receptors and transduction components for a subset of taste qualities. The sour sensing cells, Type III cells, release serotonin (5-HT) in response to the presence of sour (acidic) tastants and this released 5-HT activates 5-HT 3 receptors on the gustatory nerves. We show here, using 5-HT 3A GFP mice, that 5-HT 3 -expressing nerve fibers preferentially contact and receive synaptic contact from Type III taste cells. Further, these 5-HT 3 -expressing nerve fibers terminate in a restricted central-lateral portion of the nucleus of the solitary tract (nTS)-the same area that shows increased c-Fos expression upon presentation of a sour tastant (30 mM citric acid). This acid stimulation also evokes c-Fos in the laterally adjacent mediodorsal spinal trigeminal nucleus (DMSp5), but this trigeminal activation is not associated with the presence of 5-HT 3 -expressing nerve fibers as it is in the nTS. Rather, the neuronal activation in the trigeminal complex likely is attributable to direct depolarization of acid-sensitive trigeminal nerve fibers, for example, polymodal nociceptors, rather than through taste buds. Taken together, these findings suggest that transmission of sour taste information involves communication between Type III taste cells and 5-HT 3 -expressing afferent nerve fibers that project to a restricted portion of the nTS consistent with a crude mapping of taste quality information in the primary gustatory nucleus. © 2017 Wiley Periodicals, Inc.

Extraction and characterization of montmorency (Prunus cerasus L.) sour cherry pit oil

USDA-ARS?s Scientific Manuscript database

Montmorency sour cherry (Prunus cerasus L.) pit oil was extracted and characterized by various methods including: gas chromatography (GC), liquid chromatography coupled with mass spectrometry (LC-MS), nuclear magnetic resonance (NMR), thermogravimetric analysis (TGA), differential scanning calorime...

Alcohol Calorie Calculator

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... 140 vermouth, sweet Vermouth, dry 3 105 vermouth, dry Cocktails Martini 3.5 140 martini Manhattan 3.5 164 manhattan Daiquiri 4 122 daiquiri Whiskey sour 3 122 whiskey sour Margarita Cocktail 4 168 margarita cocktail Coolers 6 150 coolers Monthly Total Calories Yearly Total ...

Lactic acid bacteria of meat and meat products.

PubMed

Egan, A F

1983-09-01

When the growth of aerobic spoilage bacteria is inhibited, lactic acid bacteria may become the dominant component of the microbial flora of meats. This occurs with cured meats and with meats packaged in films of low gas permeability. The presence of a flora of psychrotrophic lactic acid bacteria on vacuum-packaged fresh chilled meats usually ensures that shelf-life is maximal. When these organisms spoil meats it is generally by causing souring, however other specific types of spoilage do occur. Some strains cause slime formation and greening of cured meats, and others may produce hydrogen sulphide during growth on vacuum-packaged beef. The safety and stability of fermented sausages depends upon fermentation caused by lactic acid bacteria. Overall the presence on meats of lactic acid bacteria is more desirable than that of the types of bacteria they have replaced.

Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems.

PubMed

Jayaprakasha, G K; Girennavar, Basavaraj; Patil, Bhimanagouda S

2008-07-01

Antioxidant fractions from two different citrus species such as Rio Red (Citrus paradise Macf.) and Sour orange (Citrus aurantium L.) were extracted with five different polar solvents using Soxhlet type extractor. The total phenolic content of the extracts was determined by Folin-Ciocalteu method. Ethyl acetate extract of Rio Red and Sour orange was found to contain maximum phenolics. The dried fractions were screened for their antioxidant activity potential using in vitro model systems such as 1,1-diphenyl-2-picryl hydrazyl (DPPH), phosphomolybdenum method and nitroblue tetrazolium (NBT) reduction at different concentrations. The methanol:water (80:20) fraction of Rio Red showed the highest radical scavenging activity 42.5%, 77.8% and 92.1% at 250, 500 and 1000 ppm, respectively, while methanol:water (80:20) fraction of Sour orange showed the lowest radical scavenging activity at all the tested concentrations. All citrus fractions showed good antioxidant capacity by the formation of phosphomolybdenum complex at 200 ppm. In addition, superoxide radical scavenging activity was assayed using non-enzymatic (NADH/phenaxine methosulfate) superoxide generating system. All the extracts showed variable superoxide radical scavenging activity. Moreover, methanol:water (80:20) extract of Rio Red and methanol extract of Sour orange exhibited marked reducing power in potassium ferricyanide reduction method. The data obtained using above in vitro models clearly establish the antioxidant potential of citrus fruit extracts. However, comprehensive studies need to be conducted to ascertain the in vivo bioavailability, safety and efficacy of such extracts in experimental animals. To the best of our knowledge, this is the first report on antioxidant activity of different polar extracts from Rio Red and Sour oranges.

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice.

PubMed

Duffy, Valerie B; Rawal, Shristi; Park, Jeeha; Brand, Mark H; Sharafi, Mastaneh; Bolling, Bradley W

2016-12-01

Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from 'Viking' aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal. Copyright © 2016 Elsevier Ltd. All rights reserved.

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

PubMed Central

Duffy, Valerie B.; Rawal, Shristi; Park, Jeeha; Brand, Mark H.; Sharafi, Mastaneh; Bolling, Bradley W.

2017-01-01

Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from ‘Viking’ aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal. PMID:27457970

Taste intensity and hedonic responses to simple beverages in gastrointestinal cancer patients.

PubMed

Bossola, Maurizio; Cadoni, Gabriella; Bellantone, Rocco; Carriero, Concetta; Carriero, Elena; Ottaviani, Fabrizio; Borzomati, Domenico; Tortorelli, Antonio; Doglietto, Giovan Battista

2007-11-01

Changes in the taste of food have been implicated as a potential cause of reduced dietary intake among cancer patients. However, data on intensity and hedonic responses to the four basic tastes in cancer are scanty and contradictory. The present study aimed at evaluating taste intensity and hedonic responses to simple beverages in 47 anorectic patients affected by gastrointestinal cancer and in 55 healthy subjects. Five suprathreshold concentrations of each of the four test substances (sucrose in black current drinks, citric acid in lemonade, NaCl in unsalted tomato juice, and urea in tonic water) were used. Patients were invited to express a judgment of intensity and pleasantness ranging from 0 to 10. Mean intensity scores directly correlated with concentrations of sour, salty, bitter, and sweet stimuli, in both normals and those with cancer. Intensity judgments were higher in cancer patients with respect to sweet (for median and high concentrations, P<0.05), salty (for all concentrations, P<0.05), and bitter tastes (for median concentration, P<0.01). Hedonic function increased with the increase of the stimuli only for the sweet taste. A negative linear correlation was found between sour, bitter, and salty concentrations and hedonic score. Both in cancer patients and in healthy subjects, hedonic judgments increased with the increase of the stimulus for the sweet taste (r=0.978 and r=0.985, P=0.004 and P=0.002, respectively), and decreased for the salty (r=-0.827 and r=-0.884, P=0.084 and P=0.047, respectively) and bitter tastes (r=-0.990 and r=-0.962, P=0.009 and P=0.001, respectively). For the sour taste, the hedonic scores remained stable with the increase of the stimulus in noncancer controls (r=-0.785, P=0.115) and decreased in cancer patients (r=-0.996, P=0.0001). The hedonic scores for the sweet taste and the bitter taste were similar in cancer patients and healthy subjects, and these scores were significantly higher in cancer patients than in healthy subjects for most of the concentrations of the salty taste and all the concentrations of the sour taste. The present study suggests that cancer patients, compared to healthy individuals, have a normal sensitivity, a normal liking for pleasant stimuli, and a decreased dislike for unpleasant stimuli. Moreover, when compared to controls, they show higher hedonic scores for middle and high concentrations of the salty taste and for all concentrations of the sour taste. Further studies are needed to evaluate whether these changes observed in cancer patients translate into any alteration in dietary behavior and/or food preferences.

What Are Taste Buds?

MedlinePlus

... on your tongue and allow you to experience tastes that are sweet, salty, sour, and bitter. How exactly do your taste ... send messages to the brain about how something tastes, so you know if it's sweet, sour, bitter, or salty. The average person has about 10,000 taste ...

Limonoid content of sour orange varieties

USDA-ARS?s Scientific Manuscript database

Modern Citrus cultivars are thought to have arisen from three parents- the (pummelo), the mandarin, and citron. Taxological and genetic data support that sweet and sour oranges share a common parentage. However, as their name suggests the organoleptic properties of the fruit from these two familie...

Fruit consumption of boys (8--11 years) is related to preferences for sour taste.

PubMed

Liem, Djin Gie; Bogers, Rik P; Dagnelie, Pieter C; de Graaf, Cees

2006-01-01

The present study investigated whether the most preferred balance between sweet and sour taste of children (n=50, 9.2+/-0.9 yrs of age) are related to their consumption of fruit. Taste preferences were measured with a rank-by-elimination procedure with seven sweet orangeades that differed in added citric acid (i.e. 0.009-0.065 M). Fruit consumption was assessed with a questionnaire that was completed by the children's parents. Results showed that boys' but not girls' most preferred balance between sweet and sour taste was positively correlated with their consumption of fruit: that is, the more added citric acid was preferred the more fruit was consumed. We conclude that preference for high concentrations of citric acid in a sweet context may be associated with the consumption of fruit in boys. In girls, the optimal balance between sweet and sour taste seems to be of less importance; their consumption of fruit may be more influenced by their parents, availability and health related motives.

What do love and jealousy taste like?

PubMed

Chan, Kai Qin; Tong, Eddie M W; Tan, Deborah H; Koh, Alethea H Q

2013-12-01

Metaphorical expressions linking love and jealousy to sweet, sour, and bitter tastes are common in normal language use and suggest that these emotions may influence perceptual taste judgments. Hence, we investigated whether the phenomenological experiences of love and jealousy are embodied in the taste sensations of sweetness, sourness, and bitterness. Studies 1A and 1B validated that these metaphors are widely endorsed. In three subsequent studies, participants induced to feel love rated a variety of tastants (sweet-sour candy, bitter-sweet chocolates, and distilled water) as sweeter than those who were induced to feel jealous, neutral, or happy. However, those induced to feel jealous did not differ from those induced to feel happy or neutral on bitter and sour ratings. These findings imply that emotions can influence basic perceptual judgments, but metaphors that refer to the body do not necessarily influence perceptual judgments the way they imply. We further suggest that future research in metaphoric social cognition and metaphor theory may benefit from investigating how such metaphors could have originated.

A Multistage Fluidized Bed for the Deep Removal of Sour Gases: Proof of Concept and Tray Efficiencies

PubMed Central

2018-01-01

Currently there are significant amounts of natural gas that cannot be produced and treated to meet pipeline specifications, because that would not be economically viable. This work investigates a bench scale multistage fluidized bed (MSFB) with shallow beds for sour gas removal from natural gas using a commercially available supported amine sorbent. A MSFB is regarded as a promising adsorber type for deep sour gas removal to parts per million concentrations. A series of experiments was conducted using carbon dioxide as sour gas and nitrogen to mimic natural gas. Removal below 3 mol ppm was successfully demonstrated. This indicates that gas bypassing is minor (that is, good gas–solid contacting) and that apparent adsorption kinetics are fast for the amine sorbent applied. Tray efficiencies for a chemisorption/adsorption system were reported for one of the first times. Current experiments performed at atmospheric pressure strongly indicate that deep removal is possible at higher pressures in a multistage fluidized bed. PMID:29606794

A Multistage Fluidized Bed for the Deep Removal of Sour Gases: Proof of Concept and Tray Efficiencies.

PubMed

Driessen, Rick T; Bos, Martin J; Brilman, Derk W F

2018-03-21

Currently there are significant amounts of natural gas that cannot be produced and treated to meet pipeline specifications, because that would not be economically viable. This work investigates a bench scale multistage fluidized bed (MSFB) with shallow beds for sour gas removal from natural gas using a commercially available supported amine sorbent. A MSFB is regarded as a promising adsorber type for deep sour gas removal to parts per million concentrations. A series of experiments was conducted using carbon dioxide as sour gas and nitrogen to mimic natural gas. Removal below 3 mol ppm was successfully demonstrated. This indicates that gas bypassing is minor (that is, good gas-solid contacting) and that apparent adsorption kinetics are fast for the amine sorbent applied. Tray efficiencies for a chemisorption/adsorption system were reported for one of the first times. Current experiments performed at atmospheric pressure strongly indicate that deep removal is possible at higher pressures in a multistage fluidized bed.

Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.

PubMed

Laureys, David; De Vuyst, Luc

2014-04-01

Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

PubMed Central

Laureys, David

2014-01-01

Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product. PMID:24532061

The effect of barium on perceptions of taste intensity and palatability.

PubMed

Dietsch, Angela M; Solomon, Nancy Pearl; Steele, Catriona M; Pelletier, Cathy A

2014-02-01

Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 % w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.

Physico-mechanical and wear properties of novel sustainable sour-weed fiber reinforced polyester composites

NASA Astrophysics Data System (ADS)

Patel, Vinay Kumar; Chauhan, Shivani; Katiyar, Jitendra Kumar

2018-04-01

In this study, a novel natural fiber i.e. Sour-weed botanically known as ‘Rumex acetosella’ has been first time introduced as natural reinforcements to polyester matrix. The natural fiber based polyester composites were fabricated by hand lay-up technique using different sizes and different weight percentages. In Sour-weed/Polyester composites, physical (density, water absorption and hardness), mechanical properties (tensile and impact properties) and wear properties (sand abrasion and sliding wear) were investigated for different sizes of sour weed of 0.6 mm, 5 mm, 10 mm, 15 mm and 20 mm at 3, 6 and 9 weight percent loading, respectively in polyester matrix. Furthermore, on average value of results, the multi-criteria optimization technique i.e. TOPSIS was employed to decide the ranking of the composites. From the optimized results, it was observed that Sour-weed composite reinforced with fiber’s size of 15 mm at 6 wt% loading demonstrated the best ranked composite exhibiting best overall properties as average tensile strength of 34.33 MPa, average impact strength of 10 Joule, average hardness of 12 Hv, average specific sand abrasion wear rate of 0.0607 mm3 N‑1m‑1, average specific sliding wear rate of 0.002 90 mm3 N‑1m‑1, average percentage of water absorption of 3.446% and average density of 1.013 among all fabricated composites.

Taste perception in kidney disease and relationship to dietary sodium intake.

PubMed

McMahon, Emma J; Campbell, Katrina L; Bauer, Judith D

2014-12-01

Taste abnormalities are prevalent in Chronic Kidney Disease (CKD) potentially affecting food palatability and intake, and nutrition status. The TASTE CKD study aimed to assess taste and explore the relationship of dietary sodium intake with taste disturbance in CKD subjects. This was a cross-sectional study of 91 adult stage 3-5 CKD participants (78% male) aged 65.9 ± 13.5 years with mean estimated glomerular filtration rate of 33.1 ± 12.7 ml/min/1.73 m(2), and 30 controls (47% male) aged 55.2 ± 7.4 years without kidney dysfunction. Taste assessment was performed in both groups, presenting five basic tastes (sweet, sour, salty, umami and bitter) in blinded 2 ml solution which the participants tasted, identified (identification) and rated perceived strength (intensity) on a 10 cm visual analogue scale. Sodium intake was measured in the CKD group using validated food frequency questionnaire to determine high or low sodium intake (cut-off 100 mmol sodium/day). Differences between groups (CKD vs controls; high vs low sodium intake) were analysed using chi-square for identification and t-test for intensity. Multivariate analysis was used to adjust for age and gender differences between CKD and controls. The control group identified mean 3.9 ± 1.0 tastants correctly compared with 3.0 ± 1.2 for CKD group (p < 0.001), which remained significant after adjustment for age and gender. After adjustment for age and gender, sour identification and intensity and salty and umami intensity were impaired in CKD compared with controls. Participants with low sodium intake were more likely to correctly identify salty and umami, and rated intensity of umami and bitter significantly higher than those with high sodium intake. These findings add to the body of evidence suggesting that taste changes occur with CKD, independent of age and gender differences, with specific impairment in sour, umami and salty tastes. Our finding that sodium intake is related to umami and bitter disturbance as well as salty taste warrants further investigation. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Succession in the petroleum reservoir microbiome through an oil field production lifecycle.

PubMed

Vigneron, Adrien; Alsop, Eric B; Lomans, Bartholomeus P; Kyrpides, Nikos C; Head, Ian M; Tsesmetzis, Nicolas

2017-09-01

Subsurface petroleum reservoirs are an important component of the deep biosphere where indigenous microorganisms live under extreme conditions and in isolation from the Earth's surface for millions of years. However, unlike the bulk of the deep biosphere, the petroleum reservoir deep biosphere is subject to extreme anthropogenic perturbation, with the introduction of new electron acceptors, donors and exogenous microbes during oil exploration and production. Despite the fundamental and practical significance of this perturbation, there has never been a systematic evaluation of the ecological changes that occur over the production lifetime of an active offshore petroleum production system. Analysis of the entire Halfdan oil field in the North Sea (32 producing wells in production for 1-15 years) using quantitative PCR, multigenic sequencing, comparative metagenomic and genomic bins reconstruction revealed systematic shifts in microbial community composition and metabolic potential, as well as changing ecological strategies in response to anthropogenic perturbation of the oil field ecosystem, related to length of time in production. The microbial communities were initially dominated by slow growing anaerobes such as members of the Thermotogales and Clostridiales adapted to living on hydrocarbons and complex refractory organic matter. However, as seawater and nitrate injection (used for secondary oil production) delivered oxidants, the microbial community composition progressively changed to fast growing opportunists such as members of the Deferribacteres, Delta-, Epsilon- and Gammaproteobacteria, with energetically more favorable metabolism (for example, nitrate reduction, H 2 S, sulfide and sulfur oxidation). This perturbation has profound consequences for understanding the microbial ecology of the system and is of considerable practical importance as it promotes detrimental processes such as reservoir souring and metal corrosion. These findings provide a new conceptual framework for understanding the petroleum reservoir biosphere and have consequences for developing strategies to manage microbiological problems in the oil industry.

Temporal changes in microbial ecology and geochemistry in produced water from hydraulically fractured Marcellus shale gas wells.

PubMed

Cluff, Maryam A; Hartsock, Angela; MacRae, Jean D; Carter, Kimberly; Mouser, Paula J

2014-06-03

Microorganisms play several important roles in unconventional gas recovery, from biodegradation of hydrocarbons to souring of wells and corrosion of equipment. During and after the hydraulic fracturing process, microorganisms are subjected to harsh physicochemical conditions within the kilometer-deep hydrocarbon-bearing shale, including high pressures, elevated temperatures, exposure to chemical additives and biocides, and brine-level salinities. A portion of the injected fluid returns to the surface and may be reused in other fracturing operations, a process that can enrich for certain taxa. This study tracked microbial community dynamics using pyrotag sequencing of 16S rRNA genes in water samples from three hydraulically fractured Marcellus shale wells in Pennsylvania, USA over a 328-day period. There was a reduction in microbial richness and diversity after fracturing, with the lowest diversity at 49 days. Thirty-one taxa dominated injected, flowback, and produced water communities, which took on distinct signatures as injected carbon and electron acceptors were attenuated within the shale. The majority (>90%) of the community in flowback and produced fluids was related to halotolerant bacteria associated with fermentation, hydrocarbon oxidation, and sulfur-cycling metabolisms, including heterotrophic genera Halolactibacillus, Vibrio, Marinobacter, Halanaerobium, and Halomonas, and autotrophs belonging to Arcobacter. Sequences related to halotolerant methanogenic genera Methanohalophilus and Methanolobus were detected at low abundance (<2%) in produced waters several months after hydraulic fracturing. Five taxa were strong indicators of later produced fluids. These results provide insight into the temporal trajectory of subsurface microbial communities after "fracking" and have important implications for the enrichment of microbes potentially detrimental to well infrastructure and natural gas fouling during this process.

The relationship between the surface composition and electrical properties of corrosion films formed on carbon steel in alkaline sour medium: an XPS and EIS study.

PubMed

Galicia, Policarpo; Batina, Nikola; González, Ignacio

2006-07-27

This work studies the evolution of 1018 carbon steel surfaces during 3-15 day immersion in alkaline sour medium 0.1 M (NH4)2S and 10 ppm CN(-) as (NaCN). During this period of time, surfaces were jointly characterized by electrochemical techniques in situ (electrochemical impedance spectroscopy, EIS) and spectroscopic techniques ex situ (X-ray photoelectron spectroscopy, XPS). The results obtained by these techniques allowed for a description of electrical and chemical properties of the films of corrosion products formed at the 1018 steel surface. There is an interconversion cycle of chemical species that form films of corrosion products whose conversion reactions favor two different types of diffusions inside the films: a chemical diffusion of iron cations and a typical diffusion of atomic hydrogen. These phenomena jointly control the passivity of the interface attacked by the corrosive medium.

Exposure to Acute Stress is Associated with Attenuated Sweet Taste

PubMed Central

al’Absi, Mustafa; Nakajima, Motohiro; Hooker, Stephanie; Wittmers, Larry; Cragin, Tiffany

2011-01-01

This study examined the effects of stress on taste perception. Participants (N = 38; 21 women) completed two laboratory sessions: one stress (public speaking, math, and cold pressor) and one control rest session. The taste perception test was conducted at the end of each session and included rating the intensity and pleasantness of sweet, salty, sour, and savory solutions at suprathreshold concentrations. Cardiovascular, hormonal, and mood measures were collected throughout the sessions. Participants showed the expected changes in cardiovascular, hormonal, and mood measures in response to stress. Reported intensity of the sweet solution was significantly lower on the stress day than on the rest day. Cortisol level post stress predicted reduced intensity of salt and sour, suggesting that stress-related changes in adrenocortical activity were related to reduced taste intensity. Results indicate that acute stress may alter taste perception, and ongoing research investigates the extent to which these changes mediate effects of stress on appetite. PMID:22091733

Inhibitory effect of cyanide on wastewater nitrification determined using SOUR and RNA-based gene-specific assays

EPA Science Inventory

The effect of CN- (CN-) on nitrification was examined with samples from nitrifying wastewater enrichments using two different approaches: by measuring substrate (ammonia) specific oxygen uptake rates (SOUR), and by using RT-qPCR to quantify the transcripts of functional genes inv...

Impaired taste sensation in type 2 diabetic patients without chronic complications: a case-control study.

PubMed

De Carli, L; Gambino, R; Lubrano, C; Rosato, R; Bongiovanni, D; Lanfranco, F; Broglio, F; Ghigo, E; Bo, S

2017-11-28

Few and contradictory data suggest changes in taste perception in type 2 diabetes (T2DM), potentially altering food choices. We, therefore, analyzed taste recognition thresholds in T2DM patients with good metabolic control and free of conditions potentially impacting on taste, compared with age-, body mass index-, and sex-matched normoglycemic controls. An ascending-concentration method was used, employing sucrose (sweet), sodium chloride (salty), citric acid (sour), and quinine hydrochloride (bitter), diluted in increasing concentration solutions. The recognition threshold was the lowest concentration of correct taste identification. The recognition thresholds for the four tastes were higher in T2DM patients. In a multiple regression model, T2DM [β = 0.95; 95% CI 0.32-1.58; p = 0.004 (salty); β = 0.61; 0.19-1.03; p = 0.006 (sweet); β = 0.78; 0.15-1.40; p = 0.016 (sour); β = 0.74; 0.22-1.25; p = 0.006 (bitter)] and waist circumference [β = 0.05; 0.01-0.08; p = 0.012 (salty); β = 0.03; 0.01-0.05; p = 0.020 (sweet); β = 0.04; 0.01-0.08; p = 0.020 (sour); β = 0.04; 0.01-0.07; p = 0.007 (bitter)] were associated with the recognition thresholds. Age was associated with salty (β = 0.06; 0.01-0.12; p = 0.027) and BMI with sweet thresholds (β = 0.06; 0.01-0.11; p = 0.019). Taste recognition thresholds were higher in uncomplicated T2DM, and central obesity was significantly associated with this impairment. Hypogeusia may be an early sign of diabetic neuropathy and be implicated in the poor compliance of these patients to dietary recommendations.

Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.

PubMed

Bou, Ricard; Claret, Anna; Stamatakis, Antonios; Martínez, Brigitte; Guerrero, Luis

2017-12-01

Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg -1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg -1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Problems Caused by Microbes and Treatment Strategies Anaerobic Hydrocarbon Biodegradation and Biocorrosion: A Case Study

NASA Astrophysics Data System (ADS)

Suflita, Joseph M.; Duncan, Kathleen E.

The anaerobic biodegradation of petroleum hydrocarbons is important for the intrinsic remediation of spilt fuels (Gieg and Suflita, 2005), for the conversion of hydrocarbons to clean burning natural gas (Gieg et al., 2008; Jones et al., 2008) and for the fundamental cycling of carbon on the planet (Caldwell et al., 2008). However, the same process has also been implicated in a host of difficult problems including reservoir souring (Jack and Westlake, 1995), oil viscosity alteration (Head et al., 2003), compromised equipment performance and microbiologically influenced corrosion (Duncan et al., 2009). Herein, we will focus on the role of anaerobic microbial communities in catalysing biocorrosion activities in oilfield facilities. Biocorrosion is a costly problem that remains relatively poorly understood. Understanding of the underlying mechanisms requires reliable information on the carbon and energy sources supporting biofilm microorganisms capable of catalysing such activities.

Flavan-3-ols: nature, occurrence and biological activity.

PubMed

Aron, Patricia M; Kennedy, James A

2008-01-01

Representing the most common flavonoid consumed in the American diet, the flavan-3-ols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters such as astringency, bitterness, sourness, sweetness, salivary viscosity, aroma, and color formation. The ability of flavan-3-ols to aid food functionality has also been established in terms of microbial stability, foamability, oxidative stability, and heat stability. While some foods only contain monomeric flavan-3-ols [(-)-epicatechin predominates] and dimeric proanthocyanidins, most foods contain oligomers of degree of polymerization values ranging from 1-10 or greater than 10. Flavan-3-ols have been reported to exhibit several health beneficial effects by acting as antioxidant, anticarcinogen, cardiopreventive, antimicrobial, anti-viral, and neuro-protective agents. This review summarizes the distribution and health effects of these compounds.

Sour orange fine root distribution after seventeen years of atmospheric CO2 enrichment

USDA-ARS?s Scientific Manuscript database

Belowground responses to CO2 enrichment remain understudied relative to aboveground parameters. Further, there is a paucity of information on the long-term effects of CO2 on tree species. Sour orange trees (Citrus aurantium L.), grown in an Avondale loam in Phoenix, AZ, were exposed to ambient and e...

A biomimetic bioelectronic tongue: A switch for On- and Off- response of acid sensations.

PubMed

Zhang, Wei; Chen, Peihua; Zhou, Lianqun; Qin, Zhen; Gao, Keqiang; Yao, Jia; Li, Chuanyu; Wang, Ping

2017-06-15

The perception of sour taste in mammals is important for its basic modality properties and avoiding toxic substances. We explore a biomimetic bioelectronic tongue, which integrate MEA (microelectrode array) and taste receptor cell for acid detection as a switch. However, the acid-sensing mechanism and coding of the taste receptor cells in the periphery is not well understood, with long-standing debate. Therefore, we firstly construct a Hodgkin-Huxley type mathematical model of whole-cell acid-sensing taste receptor cells based on the electrophysiologic patch clamp recordings with different acid sensitive receptor expressing and different acidic stimulations. ASICs and PKDL channels are two most promising candidates for acidic sensation. ASICs channels contribute to the On response, and PKDL channels coding the Offset stimulations respectively, which function as a pair for switch. Therefore, with the advantage of effective and noninvasive detection for MEA, a sour taste biosensor based on MEA and taste receptor cells was designed and established to detect sour response from the elementary acid sensitive taste receptor cells during and after stimulus. From simulation and extracelluar potential recordings, we found the biomimetic bioelectronic tongue was acid-sensitive, as acid stimulation pH decrease, the firing frequency significantly increase. Furthermore, this reliable and effective MEA based bioelectronic tongue functioned as a switch for stimulation On and Off. This study provided a powerful platform to recognize sour stimulation and help elucidate the sour taste sensation and coding mechanism. Copyright © 2016 Elsevier B.V. All rights reserved.

Associations between air emissions from sour gas processing plants and indices of cow retainment and survival in dairy herds in Alberta

PubMed Central

Scott, H. Morgan; Soskolne, Colin L.; Lissemore, Kerry D.; Martin, S. Wayne; Shoukri, Mohamed M.; Coppock, Robert W.; Guidotti, Tee L.

2003-01-01

This paper describes the results of an investigation into the effects of air emissions from sour gas processing plants on indices of retainment or survival of adult female dairy cattle on farms in Alberta; namely, the productive lifespan of individual animals, and annual herd-level risks for culling and mortality. Using a geographical information system, 2 dispersion models — 1 simple and 1 complex — were used to assess historical exposures to sour gas emissions at 1382 dairy farm sites from 1985 through to 1994. Multivariable survival models, adjusting for the dependence of survival responses within a herd over time, as well as potential confounding variables, were utilized to determine associations between sour gas exposure estimates and the time from the first calving date to either death or culling of 150 210 dairy cows. Generalized linear models were used to model the relationship between herd-level risks for culling and mortality and levels of sour gas exposure. No significant (P < 0.05) associations were found with the time to culling (n = 70 052). However, both dispersion model exposure estimates were significantly associated (P < 0.05) with a decreased hazard for mortality; that is, in cases where cattle had died on-farm (n = 8743). There were no significant associations (P > 0.05) between herd culling risks and the 2 dispersion model exposure estimates. There was no measurable impact of plant emissions on the annual herd risk of mortality. PMID:12528823

49 CFR 172.327 - Petroleum sour crude oil in bulk packaging.

Code of Federal Regulations, 2011 CFR

2011-10-01

... Bulk packaging used to transport petroleum crude oil containing hydrogen sulfide (i.e., sour crude oil... hydrogen sulfide vapors may occur. (b) The border of the square-on-point must be black or red on a white or...., manhole, loading head) where exposure to hydrogen sulfide vapors may occur. The label, tag, or sign must...

49 CFR 172.327 - Petroleum sour crude oil in bulk packaging.

Code of Federal Regulations, 2013 CFR

2013-10-01

... Bulk packaging used to transport petroleum crude oil containing hydrogen sulfide (i.e., sour crude oil... hydrogen sulfide vapors may occur. (b) The border of the square-on-point must be black or red on a white or...., manhole, loading head) where exposure to hydrogen sulfide vapors may occur. The label, tag, or sign must...

49 CFR 172.327 - Petroleum sour crude oil in bulk packaging.

Code of Federal Regulations, 2012 CFR

2012-10-01

... Bulk packaging used to transport petroleum crude oil containing hydrogen sulfide (i.e., sour crude oil... hydrogen sulfide vapors may occur. (b) The border of the square-on-point must be black or red on a white or...., manhole, loading head) where exposure to hydrogen sulfide vapors may occur. The label, tag, or sign must...

Optimization of Sour Cherry Juice Spray Drying as
Affected by Carrier Material and Temperature

PubMed Central

Zorić, Zoran; Pedisić, Sandra; Dragović-Uzelac, Verica

2016-01-01

Summary Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40% of carriers maltodextrin with dextrose equivalent (DE) value of 4–7 and 13–17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27% of maltodextrin with 4–7 DE were found to be the most suitable for production of sour cherry Marasca powder. PMID:28115901

Acetate Production from Oil under Sulfate-Reducing Conditions in Bioreactors Injected with Sulfate and Nitrate

PubMed Central

Callbeck, Cameron M.; Agrawal, Akhil

2013-01-01

Oil production by water injection can cause souring in which sulfate in the injection water is reduced to sulfide by resident sulfate-reducing bacteria (SRB). Sulfate (2 mM) in medium injected at a rate of 1 pore volume per day into upflow bioreactors containing residual heavy oil from the Medicine Hat Glauconitic C field was nearly completely reduced to sulfide, and this was associated with the generation of 3 to 4 mM acetate. Inclusion of 4 mM nitrate inhibited souring for 60 days, after which complete sulfate reduction and associated acetate production were once again observed. Sulfate reduction was permanently inhibited when 100 mM nitrate was injected by the nitrite formed under these conditions. Pulsed injection of 4 or 100 mM nitrate inhibited sulfate reduction temporarily. Sulfate reduction resumed once nitrate injection was stopped and was associated with the production of acetate in all cases. The stoichiometry of acetate formation (3 to 4 mM formed per 2 mM sulfate reduced) is consistent with a mechanism in which oil alkanes and water are metabolized to acetate and hydrogen by fermentative and syntrophic bacteria (K. Zengler et al., Nature 401:266–269, 1999), with the hydrogen being used by SRB to reduce sulfate to sulfide. In support of this model, microbial community analyses by pyrosequencing indicated SRB of the genus Desulfovibrio, which use hydrogen but not acetate as an electron donor for sulfate reduction, to be a major community component. The model explains the high concentrations of acetate that are sometimes found in waters produced from water-injected oil fields. PMID:23770914

Acetate production from oil under sulfate-reducing conditions in bioreactors injected with sulfate and nitrate.

PubMed

Callbeck, Cameron M; Agrawal, Akhil; Voordouw, Gerrit

2013-08-01

Oil production by water injection can cause souring in which sulfate in the injection water is reduced to sulfide by resident sulfate-reducing bacteria (SRB). Sulfate (2 mM) in medium injected at a rate of 1 pore volume per day into upflow bioreactors containing residual heavy oil from the Medicine Hat Glauconitic C field was nearly completely reduced to sulfide, and this was associated with the generation of 3 to 4 mM acetate. Inclusion of 4 mM nitrate inhibited souring for 60 days, after which complete sulfate reduction and associated acetate production were once again observed. Sulfate reduction was permanently inhibited when 100 mM nitrate was injected by the nitrite formed under these conditions. Pulsed injection of 4 or 100 mM nitrate inhibited sulfate reduction temporarily. Sulfate reduction resumed once nitrate injection was stopped and was associated with the production of acetate in all cases. The stoichiometry of acetate formation (3 to 4 mM formed per 2 mM sulfate reduced) is consistent with a mechanism in which oil alkanes and water are metabolized to acetate and hydrogen by fermentative and syntrophic bacteria (K. Zengler et al., Nature 401:266-269, 1999), with the hydrogen being used by SRB to reduce sulfate to sulfide. In support of this model, microbial community analyses by pyrosequencing indicated SRB of the genus Desulfovibrio, which use hydrogen but not acetate as an electron donor for sulfate reduction, to be a major community component. The model explains the high concentrations of acetate that are sometimes found in waters produced from water-injected oil fields.

Microbial Life in an Underground Gas Storage Reservoir

NASA Astrophysics Data System (ADS)

Bombach, Petra; van Almsick, Tobias; Richnow, Hans H.; Zenner, Matthias; Krüger, Martin

2015-04-01

While underground gas storage is technically well established for decades, the presence and activity of microorganisms in underground gas reservoirs have still hardly been explored today. Microbial life in underground gas reservoirs is controlled by moderate to high temperatures, elevated pressures, the availability of essential inorganic nutrients, and the availability of appropriate chemical energy sources. Microbial activity may affect the geochemical conditions and the gas composition in an underground reservoir by selective removal of anorganic and organic components from the stored gas and the formation water as well as by generation of metabolic products. From an economic point of view, microbial activities can lead to a loss of stored gas accompanied by a pressure decline in the reservoir, damage of technical equipment by biocorrosion, clogging processes through precipitates and biomass accumulation, and reservoir souring due to a deterioration of the gas quality. We present here results from molecular and cultivation-based methods to characterize microbial communities inhabiting a porous rock gas storage reservoir located in Southern Germany. Four reservoir water samples were obtained from three different geological horizons characterized by an ambient reservoir temperature of about 45 °C and an ambient reservoir pressure of about 92 bar at the time of sampling. A complementary water sample was taken at a water production well completed in a respective horizon but located outside the gas storage reservoir. Microbial community analysis by Illumina Sequencing of bacterial and archaeal 16S rRNA genes indicated the presence of phylogenetically diverse microbial communities of high compositional heterogeneity. In three out of four samples originating from the reservoir, the majority of bacterial sequences affiliated with members of the genera Eubacterium, Acetobacterium and Sporobacterium within Clostridiales, known for their fermenting capabilities. In contrast, bacteria belonging to Enterobacteriaceae were the most frequently encountered species in the sample from the water production well. Furthermore, bacterial sequences belonging to thermophiles within the family Thermotogaceae were found in all samples investigated. Archaeal community analysis revealed the dominance of methanogens clustering with members of Methanosarcinaceae, Methanomicrobiaceae and Methanobacteriaceae in three reservoir samples and the sample from the water production well. Cultivations of water samples under an atmosphere of storage gas blended by hydrogen as electron source at in situ-like conditions (45°C, 92 bar, p(H2) = 6 bar) revealed that hydrogen was quickly consumed in all laboratory microcosms with reservoir samples. Quantitative PCR analysis of the gene encoding for methyl-coenzyme M reductase (mcrA) along with reaction educt and product analyses suggested that methanogenesis was primarily responsible for hydrogen consumption during the experiments. While it is currently in question whether or not the laboratory data can be upscaled to actual reservoir conditions, they may allude to fermenting and thermophilic bacteria playing an important role for the investigated reservoir microbiology and also indicate potential stimulation of hydrogenotrophic methanogens if hydrogen would be introduced into the reservoir.

Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology.

PubMed

Türken, Tuğba; Erge, Hande S

2017-09-01

In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p < 0.01). An increase in the total phenolics was also obtained as the temperature increased (p < 0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p < 0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p < 0.05).

Effects of rootstock on the composition of bergamot (Citrus bergamia Risso et Poiteau) essential oil.

PubMed

Verzera, Antonella; Trozzi, Alessandra; Gazea, Florea; Cicciarello, Giuseppe; Cotroneo, Antonella

2003-01-01

This paper reports the composition of bergamot oils obtained from plants grafted on the following rootstocks: sour orange, Carrizo citrange, trifoliate orange, Alemow, Volkamerian lemon, and Troyer citrange. The aim of this study is to evaluate the possibility of using rootstocks other than sour orange, checking their effect on the composition of the essential oil. Results are reported for analysis of 203 bergamot oils during the years 1997-1998, 1998-1999, and 1999-2000. The oils were analyzed by HRGC and HRGC/MS; 78 components were identified, and the results were in agreement with those reported in the literature for the Calabrian bergamot oils obtained from industry. Because of the quality of their essential oils, Alemow and Volkamerian lemon can be considered as substitutes for sour orange rootstocks.

Exposure to acute stress is associated with attenuated sweet taste.

PubMed

Al'Absi, Mustafa; Nakajima, Motohiro; Hooker, Stephanie; Wittmers, Larry; Cragin, Tiffany

2012-01-01

This study examined the effects of stress on taste perception. Participants (N = 38; 21 women) completed two laboratory sessions: one stress (public speaking, math, and cold pressor) and one control rest session. The taste perception test was conducted at the end of each session and included rating the intensity and pleasantness of sweet, salty, sour, and savory solutions at suprathreshold concentrations. Cardiovascular, hormonal, and mood measures were collected throughout the sessions. Participants showed the expected changes in cardiovascular, hormonal, and mood measures in response to stress. Reported intensity of the sweet solution was significantly lower on the stress day than on the rest day. Cortisol level poststress predicted reduced intensity of salt and sour, suggesting that stress-related changes in adrenocortical activity were related to reduced taste intensity. Results indicate that acute stress may alter taste perception, and ongoing research investigates the extent to which these changes mediate effects of stress on appetite. Copyright © 2011 Society for Psychophysiological Research.

Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventions

PubMed Central

Bertoli, Simona; Laureati, Monica; Battezzati, Alberto; Bergamaschi, Valentina; Cereda, Emanuele; Spadafranca, Angela; Vignati, Laila; Pagliarini, Ella

2014-01-01

AIM: We investigated the relationship between taste sensitivity, nutritional status and metabolic syndrome and possible implications on weight loss dietary program. METHODS: Sensitivity for bitter, sweet, salty and sour tastes was assessed by the three-Alternative-Forced-Choice method in 41 overweight (OW), 52 obese (OB) patients and 56 normal-weight matched controls. OW and OB were assessed also for body composition (by impedence), resting energy expenditure (by indirect calorimetry) and presence of metabolic syndrome (MetS) and were prescribed a weight loss diet. Compliance to the weight loss dietary program was defined as adherence to control visits and weight loss ≥ 5% in 3 mo. RESULTS: Sex and age-adjusted multiple regression models revealed a significant association between body mass index (BMI) and both sour taste (P < 0.05) and global taste acuity score (GTAS) (P < 0.05), with lower sensitivity with increasing BMI. This trend in sensitivity for sour taste was also confirmed by the model refitted on the OW/OB group while the association with GTAS was marginally significant (P = 0.06). MetS+ subjects presented higher thresholds for salty taste when compared to MetS- patients while no significant difference was detected for the other tastes and GTAS. As assessed by multiple regression model, the association between salty taste and MetS appeared to be independent of sex, age and BMI. Patients continuing the program (n = 37) did not show any difference in baseline taste sensitivity when compared to drop-outs (n = 29). Similarly, no significant difference was detected between patients reporting and not reporting a weight loss ≥ 5% of the initial body weight. No significant difference in taste sensitivity was detected even after dividing patients on the basis of nutritional (OW and OB) or metabolic status (MetS+ and MetS-). CONCLUSION: There is no cause-effect relationship between overweight and metabolic derangements. Taste thresholds assessment is not useful in predicting the outcome of a diet-induced weight loss program. PMID:25317249

Expression of the H+-ATPase AHA10 proton pump is associated with citric acid accumulation in lemon juice sac cells.

PubMed

Aprile, Alessio; Federici, Claire; Close, Timothy J; De Bellis, Luigi; Cattivelli, Luigi; Roose, Mikeal L

2011-12-01

The sour taste of lemons (Citrus limon (L.) Burm.) is determined by the amount of citric acid in vacuoles of juice sac cells. Faris is a "sweet" lemon variety since it accumulates low levels of citric acid. The University of California Riverside Citrus Variety Collection includes a Faris tree that produces sweet (Faris non-acid; FNA) and sour fruit (Faris acid; FA) on different branches; it is apparently a graft chimera with layer L1 derived from Millsweet limetta and layer L2 from a standard lemon. The transcription profiles of Faris sweet lemon were compared with Faris acid lemon and Frost Lisbon (L), which is a standard sour lemon genetically indistinguishable from Faris in prior work with SSR markers. Analysis of microarray data revealed that the transcriptomes of the two sour lemon genotypes were nearly identical. In contrast, the transcriptome of Faris sweet lemon was very different from those of both sour lemons. Among about 1,000 FNA-specific, presumably pH-related genes, the homolog of Arabidopsis H(+)-ATPase proton pump AHA10 was not expressed in FNA, but highly expressed in FA and L. Since Arabidopsis AHA10 is involved in biosynthesis and acidification of vacuoles, the lack of expression of the AHA10 citrus homolog represents a very conspicuous molecular feature of the FNA sweet phenotype. In addition, high expression of several 2-oxoglutarate degradation-related genes in FNA suggests activation of the GABA shunt and degradation of valine and tyrosine as components of the mechanism that reduces the level of citric acid in sweet lemon.

Synergistic effects of sour taste and low temperature in suppressing the bitterness of Aminoleban® EN.

PubMed

Haraguchi, Tamami; Yoshida, Miyako; Hazekawa, Mai; Uchida, Takahiro

2011-01-01

Aminoleban® EN, a nutritional product for patients with liver failure, contains three branched-chain amino acids (BCAAs): L-leucine, L-isoleucine, and L-valine. As BCAAs are extremely bitter, Aminoleban® EN has a low palatability, which is a major cause of patient noncompliance. Nutrients for liver failure often need to be taken for long periods, and poor medication compliance can cause serious problems, such as encephalopathy. Therefore it is important to suppress the bitter taste of Aminoleban® EN and thereby improve patient compliance. There are already six different flavoured powders (coffee, green-tea, apple, fruit, plum and pineapple) which can be added to Aminoleban® EN to reduce its unpleasant taste and smell, but it is possible that other factors, such as temperature, may also improve the palatability of Aminoleban® EN. In this study, flavours alone significantly decreased the bitterness intensity of Aminoleban® EN. It was thought that the sweetness and sourness of the flavoured powder would be the main factors involved in decreasing the bitterness. However, low temperature (0-5 °C) decreased the bitterness intensity of Aminoleban® EN, with or without the flavoured powders, compared with normal room temperature (25-30 °C). The sourness intensity of flavoured powders was not decreased at low temperatures, but the sweetness intensity of some flavoured powders did decrease. These results suggest that sourness can be tasted even at low temperatures. As not only the addition of flavoured powders but also low temperatures can reduce the bitterness of Aminioleban® EN, the combination of a sour-flavoured powder and a low temperature will improve the palatability of Aminoleban® EN the most.

Heterogeneous binary interactions of taste primaries: perceptual outcomes, physiology, and future directions.

PubMed

Wilkie, Lynn M; Capaldi Phillips, Elizabeth D

2014-11-01

Complex taste experiences arise from the combinations of five taste primaries. Here we review the literature on binary interactions of heterogeneous taste primaries, focusing on perceptual results of administering mixtures of aqueous solutions to human participants. Some interactions proved relatively consistent across tastants and experimental methods: sour acids enhanced saltiness, salts and sweeteners suppressed bitterness, sweeteners suppressed sourness, and sour acids enhanced bitterness. However, for the majority of interactions there were differential effects based on the tastants and their concentrations. Drawing conclusions about interactions with umami is currently not possible due to the low number of primary source studies investigating it and the confounding sodium ions in monosodium glutamate (MSG). Speculative physiological explanations are provided that fit the current data and suggestions for future research studies are proposed. Copyright © 2014 Elsevier Ltd. All rights reserved.

STREPTOCOCCI OCCURRING IN SOUR MILK

PubMed Central

Jones, F. S.

1921-01-01

A well defined group of rod-like and coccoid organisms arranged in pairs and chains has been encountered in sour milk. The group comprises at least three species; the largest number ferment dextrose, lactose, maltose, mannitol, and salicin, and fail to ferment saccharose, raffinose, and inulin. A smaller number ferment saccharose in addition to dextrose, lactose, maltose, mannitol, and salicin. A few fail to attack mannitol. All three types grow luxuriantly at room temperature, coagulate milk, reduce litmus, and produce large amounts of acid in fermented bouillon containing dextrose. Specific morphological and cultural differences exist between the lactic acid streptococci and those associated with mastitis and those occurring in the udder. The lactic acid organisms outgrow the udder streptococci in the milk-souring process. When both types are implanted in sterile milk the udder type soon disappears. PMID:19868477

Selection and Application of Sulfide Oxidizing Microorganisms Able to Withstand Thiols in Gas Biodesulfurization Systems.

PubMed

Roman, Pawel; Klok, Johannes B M; Sousa, João A B; Broman, Elias; Dopson, Mark; Van Zessen, Erik; Bijmans, Martijn F M; Sorokin, Dimitry Y; Janssen, Albert J H

2016-12-06

After the first commercial applications of a new biological process for the removal of hydrogen sulfide (H 2 S) from low pressure biogas, the need arose to broaden the operating window to also enable the removal of organosulfur compounds from high pressure sour gases. In this study we have selected microorganisms from a full-scale biodesulfurization system that are capable of withstanding the presence of thiols. This full-scale unit has been in stable operation for more than 10 years. We investigated the microbial community by using high-throughput sequencing of 16S rRNA gene amplicons which showed that methanethiol gave a competitive advantage to bacteria belonging to the genera Thioalkalibacter (Halothiobacillaceae family) and Alkalilimnicola (Ectothiorhosdospiraceae family). The sulfide-oxidizing potential of the acclimatized population was investigated under elevated thiol loading rates (4.5-9.1 mM d -1 ), consisting of a mix of methanethiol, ethanethiol, and propanethiol. With this biomass, it was possible to achieve a stable bioreactor operation at which 80% of the supplied H 2 S (61 mM d -1 ) was biologically oxidized to elemental sulfur. The remainder was chemically produced thiosulfate. Moreover, we found that a conventionally applied method for controlling the oxygen supply to the bioreactor, that is, by maintaining a redox potential set-point value, appeared to be ineffective in the presence of thiols.

Testing the Nuclear Will of Japan

DTIC Science & Technology

2007-12-01

particularly the United States. This was significant because a soured economic relationship would undoubtedly affect the U.S.-Japan security...around the world, has sometimes soured its image as a serious international player.136 This is because many of the world’s great powers have extended...for International Exchange, 2005. Beer , Lawrence W. “Japan Turning the Corner.” Asian Survey 11, no. 1 (January 1971): 74 – 85. Bueno de Mesquita

Rewiring the taste system.

PubMed

Lee, Hojoon; Macpherson, Lindsey J; Parada, Camilo A; Zuker, Charles S; Ryba, Nicholas J P

2017-08-17

In mammals, taste buds typically contain 50-100 tightly packed taste-receptor cells (TRCs), representing all five basic qualities: sweet, sour, bitter, salty and umami. Notably, mature taste cells have life spans of only 5-20 days and, consequently, are constantly replenished by differentiation of taste stem cells. Given the importance of establishing and maintaining appropriate connectivity between TRCs and their partner ganglion neurons (that is, ensuring that a labelled line from sweet TRCs connects to sweet neurons, bitter TRCs to bitter neurons, sour to sour, and so on), we examined how new connections are specified to retain fidelity of signal transmission. Here we show that bitter and sweet TRCs provide instructive signals to bitter and sweet target neurons via different guidance molecules (SEMA3A and SEMA7A). We demonstrate that targeted expression of SEMA3A or SEMA7A in different classes of TRCs produces peripheral taste systems with miswired sweet or bitter cells. Indeed, we engineered mice with bitter neurons that now responded to sweet tastants, sweet neurons that responded to bitter or sweet neurons responding to sour stimuli. Together, these results uncover the basic logic of the wiring of the taste system at the periphery, and illustrate how a labelled-line sensory circuit preserves signalling integrity despite rapid and stochastic turnover of receptor cells.

Rewiring the Taste System

PubMed Central

Lee, Hojoon; Macpherson, Lindsey J.; Parada, Camilo A.; Zuker, Charles S.; Ryba, Nicholas J.P.

2018-01-01

In mammals, taste buds typically contain 50-100 tightly packed taste receptor cells (TRCs) representing all five basic qualities: sweet, sour, bitter, salty and umami1,2. Notably, mature taste cells have life spans of only 5-20 days, and consequently, are constantly replenished by differentiation of taste stem cells3. Given the importance of establishing and maintaining appropriate connectivity between TRCs and their partner ganglion neurons (i.e. ensuring that a labeled line from sweet TRCs connects to sweet neurons, bitter TRCs to bitter neurons, sour to sour, etc.), we examined how new connections are specified to retain fidelity of signal transmission. Our results show that bitter and sweet TRCs provide instructive signals to bitter and sweet target neurons via different guidance molecules (Sema3A and Sema7A)4-6. Here, we demonstrate that targeted expression of Sema3A or Sema7A in different classes of TRCs produce peripheral taste systems with miswired sweet or bitter cells. Indeed, we engineered animals whereby bitter neurons now respond to sweet tastants, sweet neurons respond to bitter, or with sweet neurons responding to sour stimuli. Together, these results uncover the basic logic of the wiring of the taste system at the periphery, and illustrate how a labeled-line sensory circuit preserves signaling integrity despite rapid and stochastic turnover of receptor cells. PMID:28792937

Gas plant converts amine unit to MDEA-based solvent

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mak, H.Y.

1992-10-01

This paper reports that methyldiethanolamine (MDEA) has successfully replaced monoethanolamine (MEA) solvent at one of Canada's largest gas processing plants. This acid gas treating solvent lowered costs associated with pumping horsepower, reboiler duty, solvent losses, corrosion and other gas processing problems. Not all operating conditions at a gas processing plant favor MDEA or MEA. In the Rimbey plant, originally designed to process sour gas, more sweet gas feed (per volume) called for considering advantages of the lesser-used MDEA. Gulf Canada Resources operates several major sour gas plants in Alberta. The Rimbey Plant was designed in 1960 to process 400 MMscfdmore » of sour gas with 2% H[sub 2]S and 1.32% CO[sub 2]. The amine unit was designed to circulate 2,400 gpm of 20 wt% MEA solution. The single train amine plant has four gas conductors and two amine regenerators. The present raw inlet gas flowrate to the Rimbey Plant is about 312 MMscfd which is made up of three sources: 66 MMscfd of sour gas with 1.5% H[sub 2]S and 1.8% CO[sub 2]; 65 MMscfd of high CO[sub 2] gas with 400 ppmv H[sub 2]S and 3.9% CO[sub 2]; and 181 MMscfd of sweet gas with 2.2% CO[sub 2].« less

Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.

PubMed

Lacerda, Inayara C A; Miranda, Rose L; Borelli, Beatriz M; Nunes, Alvaro C; Nardi, Regina M D; Lachance, Marc-André; Rosa, Carlos A

2005-11-25

Sour cassava starch is a traditional fermented food used in the preparation of fried foods and baked goods such as traditional cheese breads in Brazil. Thirty samples of sour cassava starch were collected from two factories in the state of Minas Gerais. The samples were examined for the presence of lactic acid bacteria, yeasts, mesophilic microorganisms, Bacillus cereus and faecal coliforms. Lactic acid bacteria and yeasts isolates were identified by biochemical tests, and the identities were confirmed by molecular methods. Lactobacillus plantarum and Lactobacillus fermentum were the prevalent lactic acid bacteria in product from both factories, at numbers between 6.0 and 9.0 log cfu g(-)(1). Lactobacillus perolans and Lactobacillus brevis were minor fractions of the population. Galactomyces geothricum and Issatchenkia sp. were the prevalent yeasts at numbers of 5.0 log cfu g(-)(1). A species similar to Candida ethanolica was frequently isolated from one factory. Mesophilic bacteria and amylolytic microorganisms were recovered in high numbers at all stages of the fermentation. B. cereus was found at low numbers in product at both factories. The spontaneous fermentations associated with the production of sour cassava starch involve a few species of lactic acid bacteria at high numbers and a variety of yeasts at relatively low numbers.

Succession in the petroleum reservoir microbiome through an oil field production lifecycle

DOE PAGES

Vigneron, Adrien; Alsop, Eric B.; Lomans, Bartholomeus P.; ...

2017-05-19

Subsurface petroleum reservoirs are an important component of the deep biosphere where indigenous microorganisms live under extreme conditions and in isolation from the Earth's surface for millions of years. However, unlike the bulk of the deep biosphere, the petroleum reservoir deep biosphere is subject to extreme anthropogenic perturbation, with the introduction of new electron acceptors, donors and exogenous microbes during oil exploration and production. Despite the fundamental and practical significance of this perturbation, there has never been a systematic evaluation of the ecological changes that occur over the production lifetime of an active offshore petroleum production system. Analysis of themore » entire Halfdan oil field in the North Sea (32 producing wells in production for 1-15 years) using quantitative PCR, multigenic sequencing, comparative metagenomic and genomic bins reconstruction revealed systematic shifts in microbial community composition and metabolic potential, as well as changing ecological strategies in response to anthropogenic perturbation of the oil field ecosystem, related to length of time in production. The microbial communities were initially dominated by slow growing anaerobes such as members of the Thermotogales and Clostridiales adapted to living on hydrocarbons and complex refractory organic matter. However, as seawater and nitrate injection (used for secondary oil production) delivered oxidants, the microbial community composition progressively changed to fast growing opportunists such as members of the Deferribacteres, Delta-, Epsilon- and Gammaproteobacteria, with energetically more favorable metabolism (for example, nitrate reduction, H2S, sulfide and sulfur oxidation). This perturbation has profound consequences for understanding the microbial ecology of the system and is of considerable practical importance as it promotes detrimental processes such as reservoir souring and metal corrosion. These findings provide a new conceptual framework for understanding the petroleum reservoir biosphere and have consequences for developing strategies to manage microbiological problems in the oil industry.« less

Succession in the petroleum reservoir microbiome through an oil field production lifecycle

DOE Office of Scientific and Technical Information (OSTI.GOV)

Vigneron, Adrien; Alsop, Eric B.; Lomans, Bartholomeus P.

Subsurface petroleum reservoirs are an important component of the deep biosphere where indigenous microorganisms live under extreme conditions and in isolation from the Earth's surface for millions of years. However, unlike the bulk of the deep biosphere, the petroleum reservoir deep biosphere is subject to extreme anthropogenic perturbation, with the introduction of new electron acceptors, donors and exogenous microbes during oil exploration and production. Despite the fundamental and practical significance of this perturbation, there has never been a systematic evaluation of the ecological changes that occur over the production lifetime of an active offshore petroleum production system. Analysis of themore » entire Halfdan oil field in the North Sea (32 producing wells in production for 1-15 years) using quantitative PCR, multigenic sequencing, comparative metagenomic and genomic bins reconstruction revealed systematic shifts in microbial community composition and metabolic potential, as well as changing ecological strategies in response to anthropogenic perturbation of the oil field ecosystem, related to length of time in production. The microbial communities were initially dominated by slow growing anaerobes such as members of the Thermotogales and Clostridiales adapted to living on hydrocarbons and complex refractory organic matter. However, as seawater and nitrate injection (used for secondary oil production) delivered oxidants, the microbial community composition progressively changed to fast growing opportunists such as members of the Deferribacteres, Delta-, Epsilon- and Gammaproteobacteria, with energetically more favorable metabolism (for example, nitrate reduction, H2S, sulfide and sulfur oxidation). This perturbation has profound consequences for understanding the microbial ecology of the system and is of considerable practical importance as it promotes detrimental processes such as reservoir souring and metal corrosion. These findings provide a new conceptual framework for understanding the petroleum reservoir biosphere and have consequences for developing strategies to manage microbiological problems in the oil industry.« less

Comparison of some characteristics of aerobic granules and sludge flocs from sequencing batch reactors.

PubMed

Li, J; Garny, K; Neu, T; He, M; Lindenblatt, C; Horn, H

2007-01-01

Physical, chemical and biological characteristics were investigated for aerobic granules and sludge flocs from three laboratory-scale sequencing batch reactors (SBRs). One reactor was operated as normal SBR (N-SBR) and two reactors were operated as granular SBRs (G-SBR1 and G-SBR2). G-SBR1 was inoculated with activated sludge and G-SBR2 with granules from the municipal wastewater plant in Garching (Germany). The following major parameters and functions were measured and compared between the three reactors: morphology, settling velocity, specific gravity (SG), sludge volume index (SVI), specific oxygen uptake rate (SOUR), distribution of the volume fraction of extracellular polymeric substances (EPS) and bacteria, organic carbon and nitrogen removal. Compared with sludge flocs, granular sludge had excellent settling properties, good solid-liquid separation, high biomass concentration, simultaneous nitrification and denitrification. Aerobic granular sludge does not have a higher microbial activity and there are some problems including higher effluent suspended solids, lower ratio of VSS/SS and no nitrification at the beginning of cultivation. Measurement with CLSM and additional image analysis showed that EPS glycoconjugates build one main fraction inside the granules. The aerobic granules from G-SBR1 prove to be heavier, smaller and have a higher microbial activity compared with G-SBR2. Furthermore, the granules were more compact, with lower SVI and less filamentous bacteria.

Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying.

PubMed

Cao, Xiaohuang; Zhang, Min; Mujumdar, Arun S; Zhong, Qifeng; Wang, Zhushang

2018-01-01

Barley grass is a plant resource for rehabilitation therapy. Its processing requires retaining nutrition well for rehabilitation cure of consumers. To meet the aim as well as low energy consumption and microbiological safety of products, ultrasonic treatments (UT) were applied to bathing materials at different power levels (10, 30, 45, 60W/L) for 10mins. After treatments, the bathed barley grass (100g) was freeze-dried under vacuum -0.09MPa with fixed power of 2W/g. Parameters of color, microbial colony, energy consumption, glass transition temperature, moisture content, water activity, taste substances, contents of flavonoid and chlorophyll were determined after drying. In contrast with no treatment case, UT (45W/L) decreased drying time by 14% and decreased energy consumption by 19%; UT (60W/L) decreased total microbial colonies by 33%. Also, UT (30W/L) yielded contents of flavonoid (9.2/kg) and chlorophyll (10.5g/kg) of dried sample; UT power (10W/L) yielded the highest L ∗ (51.5) and the lowest a ∗ (-9.3) value. Simultaneously, UT leads to a higher glass transition temperature (Tg), lower water activity and produces less sourness and bitterness of dried products. Ultra-sonication is an alternative to improve quality, flavor and energy consumption of barley grass in freeze drying. Copyright © 2017 Elsevier B.V. All rights reserved.

Neural Coding Mechanisms in Gustation.

DTIC Science & Technology

1980-09-15

world is composed of four primary tastes ( sweet , sour, salty , and bitter), and that each of these is carried by a separate and private neural line, thus...ted sweet -sour- salty -bitter types. The mathematical method of analysis was hierarchical cluster analysis based on the responses of many neurons (20 to...block number) Taste Neural coding Neural organization Stimulus organization Olfaction AB TRACT M~ea -i .rvm~ .1* N necffas and idmatity by block mmnbwc

Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread.

PubMed

Rocha, João M; Malcata, F Xavier

2012-08-01

A thorough microbiological study of maize and rye flours, and sourdoughs obtained therefrom for eventual manufacture of broa--a dark sour bread typical in Northern Portugal, following artisanal practices, was carried out. Towards this purpose, samples were supplied by 14 artisanal producers, selected from 4 sub-regions, during two periods of the year. Total viable counts, as well as viable mesophilic and thermophilic microorganisms, yeasts and molds, Gram⁻ rods, endospore-forming and nonsporing Gram⁺ rods, and catalase⁺ and catalase⁻ Gram⁺ cocci were assayed for. The comprehensive experimental dataset unfolded a unique and rather complex wild microflora in flours and sourdoughs throughout the whole region, which did not discriminate among sub-regions or seasons, or flour source for that matter. However, fermentation played a major role upon the numbers of the various microbial groups: the viable counts of yeasts, lactobacilli, streptococci, lactococci, enterococci and leuconostocs increased, whereas those of molds, Enterobacteriaceae, Pseudomonadaceae, staphylococci and micrococci decreased. Copyright © 2012 Elsevier Ltd. All rights reserved.

Corrosion in MDEA sour gas treating plants: Correlation between laboratory testing and field experience

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bich, N.N.; Vacha, F.; Schubert, R.

1996-08-01

Corrosion in MDEA sour gas treating systems operating in severely loaded conditions is investigated using both laboratory data and actual gas plant experience. Effects of acid gas loading, flow turbulence, solution quality, temperature, etc. on corrosion are being studied. Preliminary results indicated severe corrosion of several mm/y would occur if acid gas loading, circulation rate and level of suspended solids are all high. A mitigation strategy based on operating envelopes is formulated.

A new extension to the Taste Strips test.

PubMed

Wolf, Axel; Illini, Oliver; Uy, Daniel; Renner, Bertold; Mueller, Christian A

2016-03-01

Assessment of gustatory function in human subjects using the 'taste strips' test is an easy and validated procedure. The aim of this study was to extend this test in order to detect subjects with superior gustatory sensitivity. The investigation included 134 subjects (29.5±12.6 years, range 18-84 years) with normal gustatory function. Four concentrations of sweet, sour, salty, and bitter were augmented with additional low concentrations (sweet: 25/12.5 mg/ml sucrose; sour: 27/15 mg/ml citric acid; salty: 6.4/2.6 mg/ml sodium chloride, bitter: 0.15/0.06 mg/ml quinine hydrochloride), resulting in a maximum extended taste score (ETS) of 24. The mean ETS was 14.5 ± 3.2. Specifically, it was 4.5 ± 1.2 for sweet, 2.8 ± 1.0 for sour, 4.0 ± 1.3 for salty, and 3.2 ± 1.2 for bitter. In contrast to the original version of the taste strips test, no ceiling effect was observed. Cluster analysis separated three groups of subjects by ETS, whereas test scores derived from the original four concentrations were insufficient to discriminate the subgroup with higher gustatory sensitivity. The extended taste strips test seems to be a useful tool for the detection of patients with low gustatory thresholds for sweet, sour, salty, or bitter taste.

Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil.

PubMed

Melis, Melania; Tomassini Barbarossa, Iole

2017-05-25

Behavioral reaction to different taste qualities affects nutritional status and health. 6- n -Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that l-Arg can enhance the bitterness intensity of PROP, whilst others have demonstrated a suppression of the bitterness of quinine. Here, we analyze the taste perception of sweet, sour, salty, bitter, and umami and the modifications caused by l-Arg supplementation, as a function of PROP-taster status. Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five primary taste qualities, also when supplemented with l-Arg, in subjects classified as PROP-tasting. Super-tasters, who showed high papilla density, gave higher ratings to sucrose, citric acid, caffeine, and monosodium l-glutamate than non-tasters. l-Arg supplementation mainly modified sucrose perception, enhanced the umami taste, increased NaCl saltiness and caffeine bitterness only in tasters, and decreased citric acid sourness. Our findings confirm the role of PROP phenotype in the taste perception of sweet, sour, and bitter and show its role in umami. The results suggest that l-Arg could be used as a strategic tool to specifically modify taste responses related to eating behaviors.

Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil

PubMed Central

Melis, Melania; Tomassini Barbarossa, Iole

2017-01-01

Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that l-Arg can enhance the bitterness intensity of PROP, whilst others have demonstrated a suppression of the bitterness of quinine. Here, we analyze the taste perception of sweet, sour, salty, bitter, and umami and the modifications caused by l-Arg supplementation, as a function of PROP-taster status. Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five primary taste qualities, also when supplemented with l-Arg, in subjects classified as PROP-tasting. Super-tasters, who showed high papilla density, gave higher ratings to sucrose, citric acid, caffeine, and monosodium l-glutamate than non-tasters. l-Arg supplementation mainly modified sucrose perception, enhanced the umami taste, increased NaCl saltiness and caffeine bitterness only in tasters, and decreased citric acid sourness. Our findings confirm the role of PROP phenotype in the taste perception of sweet, sour, and bitter and show its role in umami. The results suggest that l-Arg could be used as a strategic tool to specifically modify taste responses related to eating behaviors. PMID:28587069

Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process.

PubMed

Penido, Fernanda Corrêa Leal; Piló, Fernanda Barbosa; Sandes, Sávio Henrique de Cicco; Nunes, Álvaro Cantini; Colen, Gecernir; Oliveira, Evelyn de Souza; Rosa, Carlos Augusto; Lacerda, Inayara Cristina Alves

2018-02-28

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch. Copyright © 2018 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

Real‐time monitoring of specific oxygen uptake rates of embryonic stem cells in a microfluidic cell culture device

PubMed Central

Super, Alexandre; Jaccard, Nicolas; Cardoso Marques, Marco Paulo; Macown, Rhys Jarred; Griffin, Lewis Donald; Veraitch, Farlan Singh

2016-01-01

Abstract Oxygen plays a key role in stem cell biology as a signaling molecule and as an indicator of cell energy metabolism. Quantification of cellular oxygen kinetics, i.e. the determination of specific oxygen uptake rates (sOURs), is routinely used to understand metabolic shifts. However current methods to determine sOUR in adherent cell cultures rely on cell sampling, which impacts on cellular phenotype. We present real‐time monitoring of cell growth from phase contrast microscopy images, and of respiration using optical sensors for dissolved oxygen. Time‐course data for bulk and peri‐cellular oxygen concentrations obtained for Chinese hamster ovary (CHO) and mouse embryonic stem cell (mESCs) cultures successfully demonstrated this non‐invasive and label‐free approach. Additionally, we confirmed non‐invasive detection of cellular responses to rapidly changing culture conditions by exposing the cells to mitochondrial inhibiting and uncoupling agents. For the CHO and mESCs, sOUR values between 8 and 60 amol cell−1 s−1, and 5 and 35 amol cell−1 s−1 were obtained, respectively. These values compare favorably with literature data. The capability to monitor oxygen tensions, cell growth, and sOUR, of adherent stem cell cultures, non‐invasively and in real time, will be of significant benefit for future studies in stem cell biology and stem cell‐based therapies. PMID:27214658

Strategic conservation of orchard germplasm based on indigenous knowledge and genetic diversity: a case study of sour orange populations in China.

PubMed

Ming, Feng; Liu, Qi-Kun; Shi, Jin-Lei; Wang, Wei; Lu, Bao-Rong

2009-01-01

To effectively conserve sour orange (Citrus aurantium L.) germplasm on two islands at the estuary of the Yangtze River in China, we estimated genetic variation and relationships of the known parental trees and their proposed descendents (young trees) using the fingerprints of random amplified polymorphic DNA (RAPD). Results based on RAPD analyses showed considerable genetic diversity in the parental populations (H(e)=0.202). The overall populations including the parental and young trees showed slightly higher genetic diversity (H(e)=0.298) than the parents, with about 10% variation between populations. An unweighted pair group method with arithmetic mean analysis dendrogram based on cluster analysis of the Jaccard similarity among individuals demonstrated a more complicated relationship of the parental and young trees from the two islands, although the young trees showed a clear association with parental trees. This indicates a significant contribution of parental trees in establishing the sour orange populations on the two islands. According to farmers' knowledge, conservation of only one or two parental trees would be sufficient because they believed that the whole populations were generated from a single mother tree. However, this study suggests that preserving most parental trees and some selected young trees with distant genetic relationships should be an effective conservation strategy for sour orange germplasm on the two islands.

A 100-Year Review: Yogurt and other cultured dairy products.

PubMed

Aryana, Kayanush J; Olson, Douglas W

2017-12-01

The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Improved Gradation for Rain Garden of Low Impact Development

NASA Astrophysics Data System (ADS)

Lee, Sandra; Chang, Fu-Ming

2016-04-01

With rapid urban and economic development, living standard improves in urban areas but urban ecological environments deteriorate rapidly. Urban waterlogging and flooding have become a serious problem for urban water security. As urbanization continues, sustainability is the key to balance between urban development and healthy environment. Rain garden is recommended to be one of the best ways to reduce urban pollutants. It not only diminishes runoff flooding but also purify water in the urban area. The studies on rain gardens are mainly about how to incorporate rain garden to purify water quality, but lack of researches on runoff control. This project focuses on rain garden under Low Impact Development using indoor laboratory to test and quantify the water holding capacities of two different Taiwan indigenous rain garden plants, Taiwan Cyclosorus and Sour Grass. The results show that the water holding capacity of Sour Grass (10%-37%) is better than that of Taiwan Cyclosorus (6.8%-17.3%). The results could be a helpful reference for Low Impact Development in urban flood prevention and urban planning. Keywords: Low Impact Development; rain garden; indoor laboratory experiments; water holding capacity; porosity

Mental and Physical Workload, Salivary Stress Biomarkers and Taste Perception: Mars Desert Research Station Expedition

PubMed Central

Rai, Balwant; Kaur, Jasdeep

2012-01-01

Background: Very few studies have been conducted on the effects of simulation of Mars conditions on taste. Aims: This study was planned to find the effects of physical and mental workload on taste sensitivity and salivary stress biomarkers. Materials and Methods: Twelve crew members were selected. Taste reactions and intensity of the taste sensations to quinine sulfate, citric acid, and sucrose were tested before and after mental and physical tasks for one hour. Also, psychological mood states by profile of mood state, salivary, salivary alpha amylase and cortisol, and current stress test scores were measured before and after mental and physical tasks. Results: Average time intensity evaluation showed that after the mental and physical tasks, the perceived duration of bitter, sour, and sweet taste sensations was significantly shortened relative to control group. There were good correlations between average time intensity of sweetness, bitterness, sourness and cortisol levels. Conclusions: Taste alterations due to stress can have an effect on the health and confidence of astronauts in long- term space missions. Thus, this issue remains one of the important issues for future human explorations. PMID:23181230

Drosophila suzukii (Diptera: Drosophilidae) Contributes to the Development of Sour Rot in Grape.

PubMed

Ioriatti, Claudio; Guzzon, Raffaele; Anfora, Gianfranco; Ghidoni, Franca; Mazzoni, Valerio; Villegas, Tomas Roman; Dalton, Daniel T; Walton, Vaughn M

2018-02-09

This research aimed to more clearly describe the interactions of Drosophila suzukii (Matsumura; Diptera: Drosophilidae) with microorganisms that may contribute to spoilage or quality loss of wine grapes during harvest. Experiments were conducted in controlled laboratory experiments and under field conditions to determine these effects. Laboratory trials determined the role of insect contact and oviposition to vector spoilage bacteria onto wine grapes. In the field, the roles of key organoleptic parameters in grape fruit ripening were assessed to determine their relative contribution to oviposition potential as fruit ripened. Finally, field trials determined the relationships of egg and larval infestation to sour rot levels. Non-ovipositional trials indicated elevated levels of microbiota when D. suzukii was present. D. suzukii oviposition exponentially increased the concentration of acetic acid bacteria. Both incised and sound berries showed a significant increase in concentrations of acetic acid bacteria exposed to D. suzukii. Volatile acidity was higher in treatments infested with D. suzukii. Fruit with only eggs did not develop a significant increase of volatile acidity. Larva-infested grape berries in 9.5% of samples developed higher volatile acidity after 14 d. Sound grape berries were less susceptible to the development of microbiota associated with sour rot and spoilage. D. suzukii oviposition and larval development increase risk of spoilage bacteria vectored by D. suzukii adults. Acetic acid bacteria induced fermentation and produced several volatile compounds contributing to spoilage. Spoilage bacteria may create a positive feedback loop that attracts both D. suzukii and other drosophilids, which may contribute to additional spoilage. © The Author(s) 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Flavor profiling of apple ciders from the UK and Scandinavian region.

PubMed

Qin, Zihan; Petersen, Mikael A; Bredie, Wender L P

2018-03-01

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders from the United Kingdom and Scandinavian region. The flavor properties were established by sensory profiling and analysis of volatile and non-volatile components, including titratable acidity, pH, residual sugars and organic acids. A total of 72 volatile compounds were identified in the 14 apple ciders using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC/MS). The main volatile compounds found in apple ciders were esters and higher alcohols, followed by aldehydes and fatty acids. Sensory characterizations of the aroma and taste of apple ciders were carried out by a trained sensory panel using descriptive analysis with 23 sensory attributes. The attributes apple, cooked apple, yeasty, sweet and sour were the most predominant sensory descriptors used to describe the similarities and differences in the samples. Principal component analysis (PCA) showed that floral and fruity (fresh apple, banana and pear) odors were highly associated with sweet taste and opposed to the more complex aroma attributes (yeasty, lactic, chemical, mouldy, black pepper and earthy) and sour taste. Most of the UK apple ciders were characterized by these complex odors and taste notes sour, astringent and bitter, whereas ciders from the Scandinavian region had diverse sensory profiles. Partial least squares regression (PLS) based on the sensory and chemical data was able to cluster the ciders according to differences in production methods (oak-aged or spontaneous fermentation; controlled malolactic fermentation; industrial production with flavor modifications). Moreover, this study also suggested that ciders with marked levels of acetate esters were characterized by cooked/fresh apple, citrus and tropical fruit odors. Copyright © 2017 Elsevier Ltd. All rights reserved.

Changes in taste receptor cell [Ca2+]i modulate chorda tympani responses to salty and sour taste stimuli

PubMed Central

DeSimone, John A.; Ren, ZuoJun; Phan, Tam-Hao T.; Heck, Gerard L.; Mummalaneni, Shobha

2012-01-01

The relationship between taste receptor cell (TRC) Ca2+ concentration ([Ca2+]i) and rat chorda tympani (CT) nerve responses to salty [NaCl and NaCl+benzamil (Bz)] and sour (HCl, CO2, and acetic acid) taste stimuli was investigated before and after lingual application of ionomycin+Ca2+, 1,2-bis(2-aminophenoxy)ethane-N,N,N′,N′-tetraacetic acid acetoxymethyl ester (BAPTA-AM), U73122 (phospholipase C blocker), and thapsigargin (Ca2+-ATPase inhibitor) under open-circuit or lingual voltage-clamp conditions. An increase in TRC [Ca2+]i attenuated the tonic Bz-sensitive NaCl CT response and the apical membrane Na+ conductance. A decrease in TRC [Ca2+]i enhanced the tonic Bz-sensitive and Bz-insensitive NaCl CT responses and apical membrane Na+ conductance but did not affect CT responses to KCl or NH4Cl. An increase in TRC [Ca2+]i did not alter the phasic response but attenuated the tonic CT response to acidic stimuli. A decrease in [Ca2+]i did not alter the phasic response but attenuated the tonic CT response to acidic stimuli. In a subset of TRCs, a positive relationship between [H+]i and [Ca2+]i was obtained using in vitro imaging techniques. U73122 inhibited the tonic CT responses to NaCl, and thapsigargin inhibited the tonic CT responses to salty and sour stimuli. The results suggest that salty and sour taste qualities are transduced by [Ca2+]i-dependent and [Ca2+]i-independent mechanisms. Changes in TRC [Ca2+]i in a BAPTA-sensitive cytosolic compartment regulate ion channels and cotransporters involved in the salty and sour taste transduction mechanisms and in neural adaptation. Changes in TRC [Ca2+]i in a separate subcompartment, sensitive to inositol trisphosphate and thapsigargin but inaccessible to BAPTA, are associated with neurotransmitter release. PMID:22956787

Sour pressure swing adsorption process

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bhadra, Shubhra Jyoti; Wright, Andrew David; Hufton, Jeffrey Raymond

Methods and apparatuses for separating CO.sub.2 and sulfur-containing compounds from a synthesis gas obtained from gasification of a carbonaceous feedstock. The primary separating steps are performed using a sour pressure swing adsorption (SPSA) system, followed by an acid gas enrichment system and a sulfur removal unit. The SPSA system includes multiple pressure equalization steps and a rinse step using a rinse gas that is supplied from a source other than directly from one of the adsorber beds of the SPSA system.

Guide to the Salvage of Temperature-Abused Food Products in Military Commissaries

DTIC Science & Technology

1988-04-01

hard types 4. Lard s. Margarine 6. Buttermilk SAFE-3 7. Cream cheese 8. Dips, sour cream base 9. Eggs in shell " 10. Sour cream " 11. Yogurt ...2, 3). 4. Meat Food Type 4.1 Frozen 1. Pot pies MEL’r 2. Meat, cured/salted RISK-2 3. Poultry, cured/salted 4. Sausages, not fermented .. 5...34refrigerate after opening’’) .. 4. Ham, country cured, unsliced 5. Luncheon meats, sliced ("refrigerate after opening") .. 6. Pepperoni, fermented

Lactobacillus helveticus-fermented milk improves learning and memory in mice.

PubMed

Ohsawa, Kazuhito; Uchida, Naoto; Ohki, Kohji; Nakamura, Yasunori; Yokogoshi, Hidehiko

2015-07-01

To investigate the effects of Calpis sour milk whey, a Lactobacillus helveticus-fermented milk product, on learning and memory. We evaluated improvement in scopolamine-induced memory impairment using the spontaneous alternation behaviour test, a measure of short-term memory. We also evaluated learning and working memory in mice using the novel object recognition test, which does not involve primary reinforcement (food or electric shocks). A total of 195 male ddY mice were used in the spontaneous alternation behaviour test and 60 in the novel object recognition test. Forced orally administered Calpis sour milk whey powder (200 and 2000 mg/kg) significantly improved scopolamine-induced cognitive impairments (P < 0.05 and P < 0.01, respectively) and object recognition memory (2000 mg/kg; P < 0.05). These results suggest that Calpis sour milk whey may be useful for the prevention of neurodegenerative disorders, such as Alzheimer's disease, and enhancing learning and memory in healthy human subjects; however, human clinical studies are necessary.

New highly divergent Plum pox virus isolates infecting sour cherry in Russia.

PubMed

Chirkov, Sergei; Ivanov, Peter; Sheveleva, Anna; Zakubanskiy, Alexander; Osipov, Gennady

2017-02-01

Unusual Plum pox virus (PPV) isolates (named Tat isolates) were discovered on sour cherry (Prunus cerasus) in Russia. They failed to be recognized by RT-PCR using commonly employed primers specific to the strains C or CR (the only ones that proved able to infect sour cherry) as well as to the strains M and W. Some of them can be detected by RT-PCR using the PPV-D-specific primers P1/PD or by TAS-ELISA with the PPV-C-specific monoclonal antibody AC. Phylogenetic analysis of the 3'-terminal genomic region assigned the Tat isolates into the cluster of cherry-adapted strains. However, they grouped separately from the C and CR strains and from each other as well. The sequence divergence of the Tat isolates is comparable to the differences between the known PPV strains. They may represent new group(s) of cherry-adapted isolates which do not seem to belong to any known strain of the virus. Copyright © 2016. Published by Elsevier Inc.

Sulfide stress corrosion study of a super martensitic stainless steel in H2S sour environments: Metallic sulfides formation and hydrogen embrittlement

NASA Astrophysics Data System (ADS)

Monnot, Martin; Nogueira, Ricardo P.; Roche, Virginie; Berthomé, Grégory; Chauveau, Eric; Estevez, Rafael; Mantel, Marc

2017-02-01

Thanks to their high corrosion resistance, super martensitic stainless steels are commonly used in the oil and gas industry, particularly in sour environments. Some grades are however susceptible to undergo hydrogen and mechanically-assisted corrosion processes in the presence of H2S, depending on the pH. The martensitic stainless steel EN 1.4418 grade exhibits a clear protective passive behavior with no sulfide stress corrosion cracking when exposed to sour environments of pH ≥ 4, but undergoes a steep decrease in its corrosion resistance at lower pH conditions. The present paper investigated this abrupt loss of corrosion resistance with electrochemical measurements as well as different physicochemical characterization techniques. Results indicated that below pH 4.0 the metal surface is covered by a thick (ca 40 μm) porous and defect-full sulfide-rich corrosion products layer shown to be straightforwardly related to the onset of hydrogen and sulfide mechanically-assisted corrosion phenomena.

Elastomer-induced crevice corrosion and stress corrosion cracking of stainless steel heat exchanger plates in sour amine service

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hay, M.G.; Baron, J.J.; Moffat, T.A.

1996-08-01

Types S31600 and S31254 stainless steel heat exchanger plates have suffered crevice corrosion and stress corrosion cracking under gaskets in rich amine service in a sour gas plant. The gasket material, ethylene-propylene-diene monomer (EPDM), has been used successfully for many years at other sour gas plants. Laboratory testing has duplicated the corrosion observed and shown that the mechanism is synergistic sulfide-halide attack. The use of a bromine plus chlorine-activated curing system for the EPDM rubber gaskets provided the necessary halides. Laboratory testing identified some nickel-based superalloys which were resistant to this corrosion and also demonstrated that essentially halogen-free, peroxide-cured EPDMmore » gaskets do not cause attack of S31600 or S31254. The heat exchanger packs were replaced with S31600 plates and peroxide-cured EPDM gaskets having a specified total halogen concentration of 200 ppm maximum. Field operating experience has been excellent.« less

Higher sensitivity to sweet and salty taste in obese compared to lean individuals.

PubMed

Hardikar, Samyogita; Höchenberger, Richard; Villringer, Arno; Ohla, Kathrin

2017-04-01

Although putatively taste has been associated with obesity as one of the factors governing food intake, previous studies have failed to find a consistent link between taste perception and Body Mass Index (BMI). A comprehensive comparison of both thresholds and hedonics for four basic taste modalities (sweet, salty, sour, and bitter) has only been carried out with a very small sample size in adults. In the present exploratory study, we compared 23 obese (OB; BMI > 30), and 31 lean (LN; BMI < 25) individuals on three dimensions of taste perception - recognition thresholds, intensity, and pleasantness - using different concentrations of sucrose (sweet), sodium chloride (NaCl; salty), citric acid (sour), and quinine hydrochloride (bitter) dissolved in water. Recognition thresholds were estimated with an adaptive Bayesian staircase procedure (QUEST). Intensity and pleasantness ratings were acquired using visual analogue scales (VAS). It was found that OB had lower thresholds than LN for sucrose and NaCl, indicating a higher sensitivity to sweet and salty tastes. This effect was also reflected in ratings of intensity, which were significantly higher in the OB group for the lower concentrations of sweet, salty, and sour. Calculation of Bayes factors further corroborated the differences observed with null-hypothesis significance testing (NHST). Overall, the results suggest that OB are more sensitive to sweet and salty, and perceive sweet, salty, and sour more intensely than LN. Copyright © 2016 Elsevier Ltd. All rights reserved.

Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes.

PubMed

Yu, Yuan; Bai, Jinhe; Chen, Chunxian; Plotto, Anne; Baldwin, Elizabeth A; Gmitter, Frederick G

2018-02-01

Citrus fruit flavor is an important attribute prioritized in variety improvement. The present study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins (Citrus reticulata), three sour oranges (Citrus aurantium), one blood orange (Citrus sinensis), one lime (Citrus limonia), one Clementine (Citrus clementina) and one satsuma (Citrus unshiu). Large differences were observed with respect to volatile compositions among the citrus genotypes. 'Goutou' sour orange contained the greatest number of volatile compounds and the largest volatile production level. 'Ponkan' mandarin had the smallest number of volatiles and 'Owari' satsuma yielded the lowest volatile production level. 'Goutou' sour orange and 'Moro' blood orange were clearly distinguished from other citrus genotypes based on the analysis of volatile compositions, even though they were assigned into one single group with two other sour oranges by the molecular marker profiles. The clustering analysis based on the aroma volatile compositions was able to differentiate mandarin varieties and natural sub-groups, and was also supported by the molecular marker study. The gas chromatography-mass spectrometry analysis of citrus juice aroma volatiles can be used as a tool to distinguish citrus genotypes and assist in the assessment of future citrus breeding programs. The aroma volatile profiles of the different citrus genotypes and inter-relationships detected among volatile compounds and among citrus genotypes will provide fundamental information on the development of marker-assisted selection in citrus breeding. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children.

PubMed

Hartvig, Ditte; Hausner, Helene; Wendin, Karin; Bredie, Wender L P

2014-03-01

The acceptance of novel foods by children is related to a number of factors, and differences in taste sensitivity may form some specific challenges. High sensitivity might be a barrier to the acceptance of sour/bitter products by children. This study investigated the effect of sensitivity to bitter, sour, sweet, and salty tastes on the acceptance of Nordic juices in 9- to 11-year-old children. A total of 328 children were subjected to two taste sensitivity tests for quinine, citric acid, sucrose, and NaCl. Their acceptance of six juices (carrot, rosehip, sea-buckthorn, lingonberry, grapefruit, and aronia) was measured. Bitter sensitivity was found to be significantly correlated to the intake of the sweet sea-buckthorn and lingonberry juices; the most bitter-sensitive children exhibited the highest intake of these juices. The opposite relationship was found for bitter sensitivity and the intake of the bitter grapefruit juice. Sour, sweet, and salt sensitivities did not affect the intake of any of the juices. Liking scores were not affected by sensitivity. In conclusion, bitter sensitivity appears to influence food intake in children to a greater extent than sour, sweet, or salt sensitivity. Bitter-sensitive children exhibited a reduced intake of grapefruit juice and a higher intake of sucrose-sweetened juices. Thus, bitter sensitivity might be a challenge in the acceptance of certain bitter foods. Copyright © 2013 Elsevier Ltd. All rights reserved.

Real-time monitoring of specific oxygen uptake rates of embryonic stem cells in a microfluidic cell culture device.

PubMed

Super, Alexandre; Jaccard, Nicolas; Cardoso Marques, Marco Paulo; Macown, Rhys Jarred; Griffin, Lewis Donald; Veraitch, Farlan Singh; Szita, Nicolas

2016-09-01

Oxygen plays a key role in stem cell biology as a signaling molecule and as an indicator of cell energy metabolism. Quantification of cellular oxygen kinetics, i.e. the determination of specific oxygen uptake rates (sOURs), is routinely used to understand metabolic shifts. However current methods to determine sOUR in adherent cell cultures rely on cell sampling, which impacts on cellular phenotype. We present real-time monitoring of cell growth from phase contrast microscopy images, and of respiration using optical sensors for dissolved oxygen. Time-course data for bulk and peri-cellular oxygen concentrations obtained for Chinese hamster ovary (CHO) and mouse embryonic stem cell (mESCs) cultures successfully demonstrated this non-invasive and label-free approach. Additionally, we confirmed non-invasive detection of cellular responses to rapidly changing culture conditions by exposing the cells to mitochondrial inhibiting and uncoupling agents. For the CHO and mESCs, sOUR values between 8 and 60 amol cell(-1) s(-1) , and 5 and 35 amol cell(-1) s(-1) were obtained, respectively. These values compare favorably with literature data. The capability to monitor oxygen tensions, cell growth, and sOUR, of adherent stem cell cultures, non-invasively and in real time, will be of significant benefit for future studies in stem cell biology and stem cell-based therapies. © 2016 The Authors. Biotechnology Journal published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Inhibitory effect of cyanide on wastewater nitrification ...

EPA Pesticide Factsheets

The effect of CN- (CN-) on nitrification was examined with samples from nitrifying wastewater enrichments using two different approaches: by measuring substrate (ammonia) specific oxygen uptake rates (SOUR), and by using RT-qPCR to quantify the transcripts of functional genes involved in nitrification. The nitrifying bioreactor was operated as a continuous reactor with a 24 h hydraulic retention time. The samples were exposed in batch vessels to cyanide for a period of 12 h. The concentrations of CN- used in the batch assays were 0.03, 0.06, 0.1 and 1.0 mg/L. There was considerable decrease in SOUR with increasing dosages of CN-. A decrease of more than 50% in nitrification activity was observed at 0.1 mg/L CN-. Based on the RT-qPCR data, there was notable reduction in the transcript levels of amoA and hao for increasing CN- dosage, which corresponded well with the ammonia oxidation activity measured via SOUR. The inhibitory effect of cyanide may be attributed to the affinity of cyanide to bind ferric heme proteins, which disrupt protein structure and function. The correspondence between the relative expression of functional genes and SOUR shown in this study demonstrates the efficacy of RNA based function-specific assays for better understanding of the effect of toxic compounds on nitrification activity in wastewater. Nitrification is the first step of nitrogen removal is wastewater, and it is susceptible to inhibition by many industrial chemical. We looked at

Heptyl vicianoside and methyl caramboside from sour star fruit.

PubMed

Yang, Dan; Jia, Xuchao; Xie, Haihui

2018-04-23

Two new alkyl glycosides, heptyl vicianoside (1) and methyl 2-O-β-d-fucopyranosyl-α-l-arabinofuranoside (methyl caramboside, 4), were isolated from the sour fruit of Averrhoa carambola L. (Oxalidaceae), along with octyl vicianoside (2), cis-3-hexenyl rutinoside (3), and methyl α-d-fructofuranoside (5). Their structures were determined by spectroscopic and chemical methods. Compounds 2, 3, and 5 were obtained from the genus Averrhoa for the first time. All the compounds were evaluated for in vitro α-glucosidase, pancreatic lipase, and acetylcholinesterase inhibitory activities, but none of them were potent.

Assessment of the genetic diversity of the Tunisian citrus rootstock germplasm

PubMed Central

2012-01-01

Background Citrus represents a substantial income for farmers in the Mediterranean Basin. However, the Mediterranean citrus industry faces increasing biotic and abiotic constraints. Therefore the breeding and selection of new rootstocks are now of the utmost importance. In Tunisia, in addition to sour orange, the most widespread traditional rootstock of the Mediterranean area, other citrus rootstocks and well adapted to local environmental conditions, are traditionally used and should be important genetic resources for breeding. To characterize the diversity of Tunisian citrus rootstocks, two hundred and one local accessions belonging to four facultative apomictic species (C. aurantium, sour orange; C. sinensis, orange; C. limon, lemon; and C. aurantifolia, lime) were collected and genotyped using 20 nuclear SSR markers and four indel mitochondrial markers. Multi-locus genotypes (MLGs) were compared to references from French and Spanish collections. Results The differentiation of the four varietal groups was well-marked. The groups displayed a relatively high allelic diversity, primarily due to very high heterozygosity. Sixteen distinct MLGs were identified. Ten of these were noted in sour oranges. However, the majority of the analysed sour orange accessions corresponded with only two MLGs, differentiated by a single allele, likely due to a mutation. The most frequent MLG is shared with the reference sour oranges. No polymorphism was found within the sweet orange group. Two MLGs, differentiated by a single locus, were noted in lemon. The predominant MLG was shared with the reference lemons. Limes were represented by three genotypes. Two corresponded to the 'Mexican lime' and 'limonette de Marrakech' references. The MLG of 'Chiiri' lime was unique. Conclusions The Tunisian citrus rootstock genetic diversity is predominantly due to high heterozygosity and differentiation between the four varietal groups. The phenotypic diversity within the varietal groups has resulted from multiple introductions, somatic mutations and rare sexual recombination events. Finally, this diversity study enabled the identification of a core sample of accessions for further physiological and agronomical evaluations. These core accessions will be integrated into citrus rootstock breeding programs for the Mediterranean Basin. PMID:22429788

Inhibitory effect of cyanide on wastewater nitrification determined using SOUR and RNA-based gene-specific assays.

PubMed

Kapoor, V; Elk, M; Li, X; Santo Domingo, J W

2016-08-01

The effect of cyanide (CN(-) ) on nitrification was examined with samples from nitrifying bacterial enrichments using two different approaches: by measuring substrate (ammonia) specific oxygen uptake rates (SOUR), and by using RT-qPCR to quantify the transcripts of functional genes involved in nitrification. The nitrifying bioreactor was operated as a continuous reactor with a 24 h hydraulic retention time. The samples were exposed in batch vessels to cyanide for a period of 12 h. The concentrations of CN(-) used in the batch assays were 0·03, 0·06, 0·1 and 1·0 mg l(-1) . There was considerable decrease in SOUR with increasing dosages of CN(-) . A decrease of more than 50% in nitrification activity was observed at 0·1 mg l(-1) CN(-) . Based on the RT-qPCR data, there was notable reduction in the transcript levels of amoA and hao for increasing CN(-) dosage, which corresponded well with the ammonia oxidation activity measured via SOUR. The inhibitory effect of cyanide may be attributed to the affinity of cyanide to bind ferric haeme proteins, which disrupt protein structure and function. The correspondence between the relative expression of functional genes and SOUR shown in this study demonstrates the efficacy of RNA-based function-specific assays for better understanding of the effect of toxic compounds on nitrification activity in wastewater. The effect of cyanide on nitrifying bacteria was characterized by measuring physiological and transcriptional response. Cyanide was inhibitory to nitrification at concentrations that may be found in industrial waste. The RNA-based function-specific assays represent a mechanistic approach for better understanding the effect of toxic compounds on nitrification activity in wastewater. Moreover, the relative abundance of RNA transcripts can be used to closely track in situ nitrifying bacterial activity which can be used to predict inhibition events, thereby providing a metric to potentially improve performance of wastewater nitrifying systems. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.

Sulfide Generation by Dominant Halanaerobium Microorganisms in Hydraulically Fractured Shales

PubMed Central

Booker, Anne E.; Borton, Mikayla A.; Daly, Rebecca A.; Welch, Susan A.; Nicora, Carrie D.; Hoyt, David W.; Wilson, Travis; Purvine, Samuel O.; Wolfe, Richard A.; Sharma, Shikha; Mouser, Paula J.; Cole, David R.; Lipton, Mary S.; Wrighton, Kelly C.

2017-01-01

ABSTRACT Hydraulic fracturing of black shale formations has greatly increased United States oil and natural gas recovery. However, the accumulation of biomass in subsurface reservoirs and pipelines is detrimental because of possible well souring, microbially induced corrosion, and pore clogging. Temporal sampling of produced fluids from a well in the Utica Shale revealed the dominance of Halanaerobium strains within the in situ microbial community and the potential for these microorganisms to catalyze thiosulfate-dependent sulfidogenesis. From these field data, we investigated biogenic sulfide production catalyzed by a Halanaerobium strain isolated from the produced fluids using proteogenomics and laboratory growth experiments. Analysis of Halanaerobium isolate genomes and reconstructed genomes from metagenomic data sets revealed the conserved presence of rhodanese-like proteins and anaerobic sulfite reductase complexes capable of converting thiosulfate to sulfide. Shotgun proteomics measurements using a Halanaerobium isolate verified that these proteins were more abundant when thiosulfate was present in the growth medium, and culture-based assays identified thiosulfate-dependent sulfide production by the same isolate. Increased production of sulfide and organic acids during the stationary growth phase suggests that fermentative Halanaerobium uses thiosulfate to remove excess reductant. These findings emphasize the potential detrimental effects that could arise from thiosulfate-reducing microorganisms in hydraulically fractured shales, which are undetected by current industry-wide corrosion diagnostics. IMPORTANCE Although thousands of wells in deep shale formations across the United States have been hydraulically fractured for oil and gas recovery, the impact of microbial metabolism within these environments is poorly understood. Our research demonstrates that dominant microbial populations in these subsurface ecosystems contain the conserved capacity for the reduction of thiosulfate to sulfide and that this process is likely occurring in the environment. Sulfide generation (also known as “souring”) is considered deleterious in the oil and gas industry because of both toxicity issues and impacts on corrosion of the subsurface infrastructure. Critically, the capacity for sulfide generation via reduction of sulfate was not detected in our data sets. Given that current industry wellhead tests for sulfidogenesis target canonical sulfate-reducing microorganisms, these data suggest that new approaches to the detection of sulfide-producing microorganisms may be necessary. PMID:28685163

Discrimination of taste qualities among mouse fungiform taste bud cells.

PubMed

Yoshida, Ryusuke; Miyauchi, Aya; Yasuo, Toshiaki; Jyotaki, Masafumi; Murata, Yoshihiro; Yasumatsu, Keiko; Shigemura, Noriatsu; Yanagawa, Yuchio; Obata, Kunihiko; Ueno, Hiroshi; Margolskee, Robert F; Ninomiya, Yuzo

2009-09-15

Multiple lines of evidence from molecular studies indicate that individual taste qualities are encoded by distinct taste receptor cells. In contrast, many physiological studies have found that a significant proportion of taste cells respond to multiple taste qualities. To reconcile this apparent discrepancy and to identify taste cells that underlie each taste quality, we investigated taste responses of individual mouse fungiform taste cells that express gustducin or GAD67, markers for specific types of taste cells. Type II taste cells respond to sweet, bitter or umami tastants, express taste receptors, gustducin and other transduction components. Type III cells possess putative sour taste receptors, and have well elaborated conventional synapses. Consistent with these findings we found that gustducin-expressing Type II taste cells responded best to sweet (25/49), bitter (20/49) or umami (4/49) stimuli, while all GAD67 (Type III) taste cells examined (44/44) responded to sour stimuli and a portion of them showed multiple taste sensitivities, suggesting discrimination of each taste quality among taste bud cells. These results were largely consistent with those previously reported with circumvallate papillae taste cells. Bitter-best taste cells responded to multiple bitter compounds such as quinine, denatonium and cyclohexamide. Three sour compounds, HCl, acetic acid and citric acid, elicited responses in sour-best taste cells. These results suggest that taste cells may be capable of recognizing multiple taste compounds that elicit similar taste sensation. We did not find any NaCl-best cells among the gustducin and GAD67 taste cells, raising the possibility that salt sensitive taste cells comprise a different population.

Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation.

PubMed

Tsuyoshi, Naoko; Fudou, Ryosuke; Yamanaka, Shigeru; Kozaki, Michio; Tamang, Namrata; Thapa, Saroj; Tamang, Jyoti P

2005-03-15

Marcha or murcha is a traditional amylolytic starter used to produce sweet-sour alcoholic drinks, commonly called jaanr in the Himalayan regions of India, Nepal, Bhutan, and Tibet (China). The aim of this study was to examine the microflora of marcha collected from Sikkim in India, focusing on yeast flora and their roles. Twenty yeast strains were isolated from six samples of marcha and identified by genetic and phenotypic methods. They were first classified into four groups (Group I, II, III, and IV) based on physiological features using an API test. Phylogenetic, morphological, and physiological characterization identified the isolates as Saccharomyces bayanus (Group I); Candida glabrata (Group II); Pichia anomala (Group III); and Saccharomycopsis fibuligera, Saccharomycopsis capsularis, and Pichia burtonii (Group IV). Among them, the Group I, II, and III strains produced ethanol. The isolates of Group IV had high amylolytic activity. Because all marcha samples tested contained both starch degraders and ethanol producers, it was hypothesized that all four groups of yeast (Group I, II, III, and IV) contribute to starch-based alcohol fermentation.

A review on acidifying treatments for vegetable canned food.

PubMed

Derossi, A; Fiore, A G; De Pilli, T; Severini, C

2011-12-01

As is well known, pasteurization treatments are not sufficient for destroying heat resistance of spore forming microorganisms, which are prevented from germination and growing by pH reducing. So, the acidification process becomes one of the most important pre-treatments for the canning industry. It is commonly applied before pasteurization treatment with the purpose of inhibiting spore germination and for reducing heat resistance of the microorganism, thereby allowing to reduce the time or temperature values of the heat treatment. With the aim to reduce the pH of vegetables several techniques are available but their application is not easy to plan. Often, industries define operative conditions only on the basis of empirical experience, thus increasing the risk of microbial growth or imparting an unpleasant sour taste. With the aim of highlighting the correct plan and management of acidification treatments to reach safety without degrading quality of canned fruit and vegetables, the topics that are reviewed and discussed are the effects of low pH on heat resistance of the most important microorganisms, acidification techniques and significant process variables, the effect of low pH on sensorial properties, and future trends.

Microbial control in Asia: a bellwether for the future?

PubMed

Gelernter, Wendy D

2007-07-01

Advances and barriers faced by microbial control efforts in Asia offer instructive insights for microbial control in general. The papers in this series, which are based on plenary lectures given at the Society for Invertebrate Pathology 2006 meeting in Wuhan, China, explore the history and current status of microbial control in China, Japan, and Southeast Asia, and in doing so, bring to light the following key assumptions that deserve further examination; (1) the adoption rate of microbial control is well documented; (2) microbial control agents can compete directly with conventional insecticides; (3) microbial control agents are relatively easy and inexpensive to produce and develop; (4) patents will promote innovation and investor interest in microbial control. Alternative viewpoints are presented that can hopefully aid in future efforts to develop more safe and effective microbial control agents.

Acute oxalate nephropathy after ingestion of star fruit.

PubMed

Chen, C L; Fang, H C; Chou, K J; Wang, J S; Chung, H M

2001-02-01

Acute oxalate nephropathy associated with ingestion of star fruit (carambola) has not been reported before. We report the first two cases. These patients developed nausea, vomiting, abdominal pain, and backache within hours of ingesting large quantities of sour carambola juice; then acute renal failure followed. Both patients needed hemodialysis for oliguric acute renal failure, and pathologic examinations showed typical changes of acute oxalate nephropathy. The renal function recovered 4 weeks later without specific treatment. Sour carambola juice is a popular beverage in Taiwan. The popularity of star fruit juice is not compatible with the rare discovery of star fruit-associated acute oxalate nephropathy. Commercial carambola juice usually is prepared by pickling and dilution processes that reduce oxalate content markedly, whereas pure fresh juice or mild diluted postpickled juice for traditional remedies, as used in our cases, contain high quantities of oxalate. An empty stomach and dehydrated state may pose an additional risk for development of renal injury. To avoid acute oxalate nephropathy, pure sour carambola juice or mild diluted postpickled juice should not be consumed in large amounts, especially on an empty stomach or in a dehydrated state.

Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus.

PubMed

Kışla, Duygu; Karabıyıklı, Şeniz

2013-05-01

Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. © 2013 Institute of Food Technologists®

Presynaptic (Type III) cells in mouse taste buds sense sour (acid) taste.

PubMed

Huang, Yijen A; Maruyama, Yutaka; Stimac, Robert; Roper, Stephen D

2008-06-15

Taste buds contain two types of cells that directly participate in taste transduction - receptor (Type II) cells and presynaptic (Type III) cells. Receptor cells respond to sweet, bitter and umami taste stimulation but until recently the identity of cells that respond directly to sour (acid) tastants has only been inferred from recordings in situ, from behavioural studies, and from immunostaining for putative sour transduction molecules. Using calcium imaging on single isolated taste cells and with biosensor cells to identify neurotransmitter release, we show that presynaptic (Type III) cells specifically respond to acid taste stimulation and release serotonin. By recording responses in cells isolated from taste buds and in taste cells in lingual slices to acetic acid titrated to different acid levels (pH), we also show that the active stimulus for acid taste is the membrane-permeant, uncharged acetic acid moiety (CH(3)COOH), not free protons (H(+)). That observation is consistent with the proximate stimulus for acid taste being intracellular acidification, not extracellular protons per se. These findings may also have implications for other sensory receptors that respond to acids, such as nociceptors.

Advanced Acid Gas Separation Technology for the Utilization of Low Rank Coals

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kloosterman, Jeff

2012-12-31

Air Products has developed a potentially ground-breaking technology – Sour Pressure Swing Adsorption (PSA) – to replace the solvent-based acid gas removal (AGR) systems currently employed to separate sulfur containing species, along with CO{sub 2} and other impurities, from gasifier syngas streams. The Sour PSA technology is based on adsorption processes that utilize pressure swing or temperature swing regeneration methods. Sour PSA technology has already been shown with higher rank coals to provide a significant reduction in the cost of CO{sub 2} capture for power generation, which should translate to a reduction in cost of electricity (COE), compared to baselinemore » CO{sub 2} capture plant design. The objective of this project is to test the performance and capability of the adsorbents in handling tar and other impurities using a gaseous mixture generated from the gasification of lower rank, lignite coal. The results of this testing are used to generate a high-level pilot process design, and to prepare a techno-economic assessment evaluating the applicability of the technology to plants utilizing these coals.« less

Characterization of Sugar and Polyphenolic Diversity in Floral Nectar of Different 'Oblačinska' Sour Cherry Clones.

PubMed

Guffa, Basem; Nedić, Nebojša M; Dabić Zagorac, Dragana Č; Tosti, Tomislav B; Gašić, Uroš M; Natić, Maja M; Fotirić Akšić, Milica M

2017-09-01

'Oblačinska' sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian orchards. Since fruit trees in temperate zone reward insects by producing nectar which 'quality' affects the efficiency of insect pollination, the aim of this study was analyzing of sugars and polyphenolics in floral nectar of 16 'Oblačinska' sour cherry clones with different yielding potential. The contents of sugars and sugar alcohols were analyzed by ion chromatography, while polyphenolic profile was established using liquid chromatography/mass spectrometry technique. Fourteen sugars and six sugar alcohols were detected in nectar samples and the most abundant were fructose, glucose, and sucrose. Eleven polyphenols were quantified using available standards, while another 17 were identified according to their exact masses and characteristic fragmentations. Among quantified polyphenols, rutin, naringenin, and chrysin were the most abundant in nectar. Principal component analysis showed that some polyphenol components (naringin, naringenin, and rutin) together with sugars had high impact of spatial distribution of nectar samples on score plot. © 2017 Wiley-VHCA AG, Zurich, Switzerland.

Choline Catabolism in Burkholderia thailandensis Is Regulated by Multiple Glutamine Amidotransferase 1-Containing AraC Family Transcriptional Regulators

PubMed Central

Nock, Adam M.

2016-01-01

ABSTRACT Burkholderia thailandensis is a soil-dwelling bacterium that shares many metabolic pathways with the ecologically similar, but evolutionarily distant, Pseudomonas aeruginosa. Among the diverse nutrients it can utilize is choline, metabolizable to the osmoprotectant glycine betaine and subsequently catabolized as a source of carbon and nitrogen, similar to P. aeruginosa. Orthologs of genes in the choline catabolic pathway in these two bacteria showed distinct differences in gene arrangement as well as an additional orthologous transcriptional regulator in B. thailandensis. In this study, we showed that multiple glutamine amidotransferase 1 (GATase 1)-containing AraC family transcription regulators (GATRs) are involved in regulation of the B. thailandensis choline catabolic pathway (gbdR1, gbdR2, and souR). Using genetic analyses and sequencing the transcriptome in the presence and absence of choline, we identified the likely regulons of gbdR1 (BTH_II1869) and gbdR2 (BTH_II0968). We also identified a functional ortholog for P. aeruginosa souR, a GATR that regulates the metabolism of sarcosine to glycine. GbdR1 is absolutely required for expression of the choline catabolic locus, similar to P. aeruginosa GbdR, while GbdR2 is important to increase expression of the catabolic locus. Additionally, the B. thailandensis SouR ortholog (BTH_II0994) is required for catabolism of choline and its metabolites as carbon sources, whereas in P. aeruginosa, SouR function can by bypassed by GbdR. The strategy employed by B. thailandensis represents a distinct regulatory solution to control choline catabolism and thus provides both an evolutionary counterpoint and an experimental system to analyze the acquisition and regulation of this pathway during environmental growth and infection. IMPORTANCE Many proteobacteria that occupy similar environmental niches have horizontally acquired orthologous genes for metabolism of compounds useful in their shared environment. The arrangement and differential regulation of these components can help us understand both the evolution of these systems and the potential roles these pathways have in the biology of each bacterium. Here, we describe the transcriptome response of Burkholderia thailandensis to the eukaryote-enriched molecule choline, identify the regulatory pathway governing choline catabolism, and compare the pathway to that previously described for Pseudomonas aeruginosa. These data support a multitiered regulatory network in B. thailandensis, with conserved orthologs in the select agents Burkholderia pseudomallei and Burkholderia mallei, as well as the opportunistic lung pathogens in the Burkholderia cepacia clade. PMID:27381916

Choline Catabolism in Burkholderia thailandensis Is Regulated by Multiple Glutamine Amidotransferase 1-Containing AraC Family Transcriptional Regulators.

PubMed

Nock, Adam M; Wargo, Matthew J

2016-09-15

Burkholderia thailandensis is a soil-dwelling bacterium that shares many metabolic pathways with the ecologically similar, but evolutionarily distant, Pseudomonas aeruginosa Among the diverse nutrients it can utilize is choline, metabolizable to the osmoprotectant glycine betaine and subsequently catabolized as a source of carbon and nitrogen, similar to P. aeruginosa Orthologs of genes in the choline catabolic pathway in these two bacteria showed distinct differences in gene arrangement as well as an additional orthologous transcriptional regulator in B. thailandensis In this study, we showed that multiple glutamine amidotransferase 1 (GATase 1)-containing AraC family transcription regulators (GATRs) are involved in regulation of the B. thailandensis choline catabolic pathway (gbdR1, gbdR2, and souR). Using genetic analyses and sequencing the transcriptome in the presence and absence of choline, we identified the likely regulons of gbdR1 (BTH_II1869) and gbdR2 (BTH_II0968). We also identified a functional ortholog for P. aeruginosa souR, a GATR that regulates the metabolism of sarcosine to glycine. GbdR1 is absolutely required for expression of the choline catabolic locus, similar to P. aeruginosa GbdR, while GbdR2 is important to increase expression of the catabolic locus. Additionally, the B. thailandensis SouR ortholog (BTH_II0994) is required for catabolism of choline and its metabolites as carbon sources, whereas in P. aeruginosa, SouR function can by bypassed by GbdR. The strategy employed by B. thailandensis represents a distinct regulatory solution to control choline catabolism and thus provides both an evolutionary counterpoint and an experimental system to analyze the acquisition and regulation of this pathway during environmental growth and infection. Many proteobacteria that occupy similar environmental niches have horizontally acquired orthologous genes for metabolism of compounds useful in their shared environment. The arrangement and differential regulation of these components can help us understand both the evolution of these systems and the potential roles these pathways have in the biology of each bacterium. Here, we describe the transcriptome response of Burkholderia thailandensis to the eukaryote-enriched molecule choline, identify the regulatory pathway governing choline catabolism, and compare the pathway to that previously described for Pseudomonas aeruginosa These data support a multitiered regulatory network in B. thailandensis, with conserved orthologs in the select agents Burkholderia pseudomallei and Burkholderia mallei, as well as the opportunistic lung pathogens in the Burkholderia cepacia clade. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

Expressed sequence enrichment for candidate gene analysis of citrus tristeza virus resistance.

PubMed

Bernet, G P; Bretó, M P; Asins, M J

2004-02-01

Several studies have reported markers linked to a putative resistance gene from Poncirus trifoliata ( Ctv-R) located at linkage group 4 that confers resistance against one of the most important citrus pathogens, citrus tristeza virus (CTV). To be successful in both marker-assisted selection and transformation experiments, its accurate mapping is needed. Several factors may affect its localization, among them two are considered here: the definition of resistance and the genetic background of progeny. Two progenies derived from P. trifoliata, by self-pollination and by crossing with sour orange ( Citrus aurantium), a citrus rootstock well-adapted to arid and semi-arid areas, were used for linkage group-4 marker enrichment. Two new methodologies were used to enrich this region with expressed sequences. The enrichment of group 4 resulted in the fusion of several C. aurantium linkage groups. The new one A(7+3+4) is now saturated with 48 markers including expressed sequences. Surprisingly, sour orange was as resistant to the CTV isolate tested as was P. trifoliata, and three hybrids that carry Ctv-R, as deduced from its flanking markers, are susceptible to CTV. The new linkage maps were used to map Ctv-R under the hypothesis of monogenic inheritance. Its position on linkage group 4 of P. trifoliata differs from the location previously reported in other progenies. The genetic analysis of virus-plant interaction in the family derived from C. aurantium after a CTV chronic infection showed the segregation of five types of interaction, which is not compatible with the hypothesis of a single gene controlling resistance. Two major issues are discussed: another type of genetic analysis of CTV resistance is needed to avoid the assumption of monogenic inheritance, and transferring Ctv-R from P. trifoliata to sour orange might not avoid the CTV decline of sweet orange trees.

Fouling analysis of membrane bioreactor treating antibiotic production wastewater at different hydraulic retention times.

PubMed

Yu, Dawei; Chen, Yutao; Wei, Yuansong; Wang, Jianxing; Wang, Yawei; Li, Kun

2017-04-01

Membrane fouling, including foulants and factors, was investigated during hydraulic retention time (HRT) optimization of a membrane bioreactor (MBR) that treated wastewater from the production of antibiotics. The results showed that HRT played an important role in membrane fouling. Trans-membrane pressure (TMP), membrane flux, and resistance were stable at -6 kPa, 76 L m -2  h -1  bar -1 , and 4.5 × 10 12  m -1 when HRT was at 60, 48, and 36 h, respectively. Using Fourier transform infrared spectroscopy, foulants were identified as carbohydrates and proteins, which correlated with effluent organic matter and effluent chemical oxygen demand (COD) compounds. Therefore, membrane fouling trends would benefit from low supernatant COD (378 mg L -1 ) and a low membrane removal rate (26 %) at a HRT of 36 h. Serious membrane fouling at 72 and 24 h was related to soluble microbial products and extracellular polymeric substances in mixed liquor, respectively. Based on the TMP decrease and flux recovery after physical and chemical cleaning, irremovable fouling aggravation was related to extracellular polymeric substances' increase and soluble microbial products' decrease. According to changes in the specific oxygen uptake rate (SOUR) and mixed liquor suspended solids (MLSSs) during HRT optimization in this study, antibiotic production wastewater largely inhibited MLSS growth, which only increased from 4.5 to 5.0 g L -1 when HRT was decreased from 72 to 24 h, but did not limit sludge activity. The results of a principal component analysis highlighted both proteins and carbohydrates in extracellular polymeric substances as the primary foulants. Membrane fouling associated with the first principal component was positively related to extracellular polymeric substances and negatively related to soluble microbial products. Principal component 2 was primarily related to proteins in the influent. Additional membrane fouling factors included biomass characteristics, operational conditions, and feed characteristics.

[Influence of a high-carbohydrate meal on taste perception].

PubMed

Suchecka, Wanda; Klimacka-Nawrot, Ewa; Gałazka, Andrzej; Hartman, Magdalena; Błońska-Fajfrowska, Barbara

2011-01-01

Taste sensitivity varies greatly in individuals and depends on many external and metabolic conditions. The studied group consisted of healthy, non-smoking 41 women and 40 men, aged 19-29. The volunteers were examined in fasting state and after a high-carbohydrate meal. Taste sensitivity to sweet, salty and sour as well as hedonic response to taste were examined by means of gustometry examination recommended by Polski Komitet Normalizacyjny (Polish Committee for Standardization). It has been shown that in women the meal did not influence the intensity of sweet taste perception of saccharose solutions or the hedonic response to taste, whereas in men it caused a statistically significant decrease in the intensity of taste perception and in the hedonic response to the sweet taste of suprathreshold saccharose solutions. The meal did not influence the salty taste perception in a statistically significant way, neither in men nor in women. After the meal, the women perceived the sour taste with more intensity than in fasting state, whereas in men such influence was not observed. 1. The consumption of a high-carbohydrate meal influences the sweet and sour taste perception and the effect is sex-dependent: - in men, both the taste sensitivity to saccharose and the hedonic response to sweet taste were decreased, whereas in women such influence was not observed; - in women, the taste sensitivity to citric acid increased and the hedonic response to sour taste decreased, whereas in men such influence was not observed. 2. There is negative correlation between the intensity of taste perception and the hedonic response to the sweet taste both in men and in women after a high-carbohydrate meal, whereas in fasting state such correlation was not observed.

The development of basic taste sensitivity and preferences in children.

PubMed

Fry Vennerød, Frida Felicia; Nicklaus, Sophie; Lien, Nanna; Almli, Valérie L

2018-08-01

This study aims at understanding how preference and sensitivity to the basic tastes develop in the preschool years, and how the two relate to each other. To expand on the existing literature regarding taste preferences conducted in cross-sectional studies, a longitudinal design was applied with children from age four to six years old. During the springs of 2015, 2016, and 2017, 131 children born in 2011 were tested in their kindergartens. To investigate preferences for sweet, sour and bitter tastes, the children performed ranking-by-elimination procedures on fruit-flavored beverages and chocolates with three taste intensity levels. The beverages varied in either sucrose, citric acid, or the bitter component isolone. The chocolates varied in the bitter component theobromine from cocoa and sucrose content. Each year, the children also performed paired-comparison tasks opposing plain water to tastant dilutions at four concentrations. The stimuli consisted of the five basic tastes: sweet (sucrose) sour (citric acid monohydrate) umami (monosodium glutamate), salty (sodium chloride), and bitter (quinine hydrochloride dihydrate). Preference for sweetness levels increased with age, while preference for bitterness and sourness levels were stable. Concerning taste sensitivity, the children showed an increase in sensitivity for sourness and saltiness, a decrease for sweetness, and stability for umami and bitterness. A negative association was found between sweetness sensitivity and preference for sweetness. The study highlights different trajectories of sensitivity and preferences across tastes. On average, a reduction in sweetness sensitivity combined with an increase in preference for higher sweetness was observed from the age of four to six. The weak relationship between taste sensitivity and taste preference in our data suggests that taste preference development is shaped by a multitude of factors in addition to taste sensitivity. Copyright © 2018 Elsevier Ltd. All rights reserved.

Systemic resistance in citrus to Tetranychus urticae induced by conspecifics is transmitted by grafting and mediated by mobile amino acids.

PubMed

Agut, Blas; Gamir, Jordi; Jaques, Josep A; Flors, Victor

2016-10-01

Recent research suggests that systemic signalling and communication between roots and leaves plays an important role in plant defence against herbivores. In the present study, we show that the oviposition of the two-spotted spider mite Tetranychus urticae in the systemic leaves of citrus rootstock Citrus aurantium (sour orange) was reduced by 50% when a lower leaf was previously infested with conspecifics. Metabolomic and gene expression analysis of the root efflux revealed a strong accumulation of glutamic acid (Glu) that triggered the expression of the citrus putative glutamate receptor (GRL) in the shoots. Additionally, uninfested sour orange systemic leaves showed increased expression of glutamate receptors and higher amounts of jasmonic acid (JA) and 12-oxo-phytodienoic acid in plants that were previously infested. Glu perception in the shoots induced the JA pathway, which primed LOX-2 gene expression when citrus plants were exposed to a second infestation. The spider mite-susceptible citrus rootstock Cleopatra mandarin (C. unshiu) also expressed systemic resistance, although the resistance was less effective than the resistance in sour orange. Surprisingly, the mobile signal in Cleopatra mandarin was not Glu, which suggests a strong genotype-dependency for systemic signalling in citrus. When the cultivar Clemenules (C. clementina) was grafted onto sour orange, there was a reduction in symptomatic leaves and T. urticae populations compared to the same cultivar grafted onto Cleopatra mandarin. Thus, systemic resistance is transmitted from the roots to the shoots in citrus and is dependent on rootstock resistance. © The Author 2016. Published by Oxford University Press on behalf of the Society for Experimental Biology.

Effect of plasma treatments on the steam-sour gas resistance and lubricity of elastomers. [Rubbers used: copoly(ethene-propene); copoly(1,1-difluoroethane-hexafluoropropene); copoly(2-propenenitrile-1,3 butadiene); plasma polymerized tetrafluoroethane

DOE Office of Scientific and Technical Information (OSTI.GOV)

Arnold, C. Jr.; Bieg, K.W.; Cuthrell, R.E.

1982-03-01

Elastomers are widely used in drilling and logging applications as static seals such as casing packers and dynamic seals such as o-rings for drill bits. Static seals often fail in service because of thermochemical degradation due to the combined effects of steam and sour gas at elevated temperatures that are characteristic of deep wells. Dynamic seals frequently fail because of abrasive wear that occurs even at the low temperatures that prevail in shallow wells. We have shown that improved steam-sour gas resistance of a fully formulated ethylene-propylene rubber at elevated temperatures can be achieved by coating the rubber with amore » thin film of plasma polymerized tetrafluoroethylene. Thus, no change in the mechanical properties of the coated rubber was observed after exposure to steam and sour gas at 275/sup 0/C for 48 h. In contrast, the shear modulus of the upcoated rubber increased by 96% after the same exposure. While the effectiveness of the fluorocarbon coating decreased at longer exposure times, short-term protection of elastomers could be beneficial in certain logging operations. It was also found that the coefficient of friction of a nitrile rubber (Buna N) was reduced by 20% after treatment with a carbon tetrafluoride plasma. This enhanced lubricity could lead to better wear characteristics in conventional drill bits where the seal is in contact with a moving metal surface. The surfaces of the plasma treated elastomers were characterized by water contact angle, scanning electron microscopy, and electron spectroscopy for chemical analysis.« less

Application of denaturing high-performance liquid chromatography for monitoring sulfate-reducing bacteria in oil fields.

PubMed

Priha, Outi; Nyyssönen, Mari; Bomberg, Malin; Laitila, Arja; Simell, Jaakko; Kapanen, Anu; Juvonen, Riikka

2013-09-01

Sulfate-reducing bacteria (SRB) participate in microbially induced corrosion (MIC) of equipment and H2S-driven reservoir souring in oil field sites. Successful management of industrial processes requires methods that allow robust monitoring of microbial communities. This study investigated the applicability of denaturing high-performance liquid chromatography (DHPLC) targeting the dissimilatory sulfite reductase ß-subunit (dsrB) gene for monitoring SRB communities in oil field samples from the North Sea, the United States, and Brazil. Fifteen of the 28 screened samples gave a positive result in real-time PCR assays, containing 9 × 10(1) to 6 × 10(5) dsrB gene copies ml(-1). DHPLC and denaturing gradient gel electrophoresis (DGGE) community profiles of the PCR-positive samples shared an overall similarity; both methods revealed the same samples to have the lowest and highest diversity. The SRB communities were diverse, and different dsrB compositions were detected at different geographical locations. The identified dsrB gene sequences belonged to several phylogenetic groups, such as Desulfovibrio, Desulfococcus, Desulfomicrobium, Desulfobulbus, Desulfotignum, Desulfonatronovibrio, and Desulfonauticus. DHPLC showed an advantage over DGGE in that the community profiles were very reproducible from run to run, and the resolved gene fragments could be collected using an automated fraction collector and sequenced without a further purification step. DGGE, on the other hand, included casting of gradient gels, and several rounds of rerunning, excising, and reamplification of bands were needed for successful sequencing. In summary, DHPLC proved to be a suitable tool for routine monitoring of the diversity of SRB communities in oil field samples.

Comparison between a moving bed membrane bioreactor and a conventional membrane bioreactor on organic carbon and nitrogen removal.

PubMed

Yang, Shuai; Yang, Fenglin; Fu, Zhimin; Lei, Ruibo

2009-04-01

A membrane bioreactor filled with carriers instead of activated sludge named a moving bed membrane bioreactor (MBMBR) was investigated for simultaneously removing organic carbon and nitrogen in wastewater. Its performance was compared with a conventional membrane bioreactor (CMBR) at various influent COD/TN ratios of 8.9-22.1. The operational parameters were optimized to increase the treatment efficiency. COD removal efficiency averaged at 95.6% and 96.2%, respectively, for MBMBR and CMBR during the 4 months experimental period. The MBMBR system demonstrated good performance on nitrogen removal at different COD/TN ratios. When COD/TN was 8.9 and the total nitrogen (TN) load was 7.58 mg/l h, the TN and ammonium nitrogen removal efficiencies of the MBMBR were maintained over 70.0% and 80.0%, respectively, and the removed total nitrogen (TN) load reached to 5.31 mg/l h. Multifunctional microbial reactions in the carrier, such as simultaneous nitrification and denitrification (SND), play important roles in nitrogen removal. In comparison, the CMBR did not perform so well. Its TN removal was not stable, and the removed total nitrogen (TN) load was only 1.02 mg/l h at COD/TN ratio 8.9. The specific oxygen utilization rate (SOUR) showed that the biofilm has a better microbial activity than an activated sludge. Nevertheless, the membrane fouling behavior was more severe in the MBMBR than in the CMBR due to a thick and dense cake layer formed on the membrane surface, which was speculated to be caused by the filamentous bacteria in the MBMBR.

Electrochemical mercerization, souring, and bleaching of textiles

DOEpatents

Cooper, J.F.

1995-10-10

Economical, pollution-free treatment of textiles occurs in a low voltage electrochemical cell that mercerizes (or scours), sours, and optionally bleaches without effluents and without the purchase of bulk caustic, neutralizing acids, or bleaches. The cell produces base in the cathodic chamber for mercerization and an equivalent amount of acid in the anodic chamber for neutralizing the fabric. Gas diffusion electrodes are used for one or both electrodes and may simultaneously generate hydrogen peroxide for bleaching. The preferred configuration is a stack of bipolar electrodes, in which one or both of the anode and cathode are gas diffusion electrodes, and where no hydrogen gas is evolved at the cathode. 5 figs.

Electrochemical mercerization, souring, and bleaching of textiles

DOEpatents

Cooper, John F.

1995-01-01

Economical, pollution-free treatment of textiles occurs in a low voltage electrochemical cell that mercerizes (or scours), sours, and optionally bleaches without effluents and without the purchase of bulk caustic, neutralizing acids, or bleaches. The cell produces base in the cathodic chamber for mercerization and an equivalent amount of acid in the anodic chamber for neutralizing the fabric. Gas diffusion electrodes are used for one or both electrodes and may simultaneously generate hydrogen peroxide for bleaching. The preferred configuration is a stack of bipolar electrodes, in which one or both of the anode and cathode are gas diffusion electrodes, and where no hydrogen gas is evolved at the cathode.

The Effects of Sweet, Bitter, Salty and Sour Stimuli on Alpha Rhythm. A Meg Study.

PubMed

Kotini, Athanasia; Anninos, Photios; Gemousakakis, Triandafillos; Adamopoulos, Adam

2016-09-01

the possible diff erences in processing gustatory stimuli in healthy subjects was investigated by magnetoencephalography (meg). meg recordings were evaluated for 10 healthy volunteers (3 men within the age range 20-46 years, 7 women within the age range 10-28 years), with four diff erent gustatory stimuli: sweet, bi" er, sour and salty. Fast fourier transform was performed on meg epochs recorded for the above conditions and the eff ect of each kind of stimuli on alpha rhythm was examined. A significant higher percent of alpha power was found irrespective of hemispheric side in all gustatory states located mainly at the occipital, le$ and right parietal lobes. One female volunteer experienced no statistically signifi cance when comparing normal with salty and sour taste respectively. Two female volunteers exhibited no statistically signifi cance when comparing their normal with their salty taste. One male volunteer experienced no statistically signifi cance when comparing the normalbitter and normal-salty states correspondingly. All the other subjects showed statistically signifi cant changes in alpha power for the 4 gustatory stimuli. The pattern of activation caused by the four stimuli indicated elevated gustatory processing mechanisms. This cortical activation might have applicability in modulation of brain status.

Taste transductions in taste receptor cells: basic tastes and moreover.

PubMed

Iwata, Shusuke; Yoshida, Ryusuke; Ninomiya, Yuzo

2014-01-01

In the oral cavity, taste receptor cells dedicate to detecting chemical compounds in foodstuffs and transmitting their signals to gustatory nerve fibers. Heretofore, five taste qualities (sweet, umami, bitter, salty and sour) are generally accepted as basic tastes. Each of these may have a specific role in the detection of nutritious and poisonous substances; sweet for carbohydrate sources of calories, umami for protein and amino acid contents, bitter for harmful compounds, salty for minerals and sour for ripeness of fruits and spoiled foods. Recent studies have revealed molecular mechanisms for reception and transduction of these five basic tastes. Sweet, umami and bitter tastes are mediated by G-protein coupled receptors (GPCRs) and second-messenger signaling cascades. Salty and sour tastes are mediated by channel-type receptors. In addition to five basic tastes, taste receptor cells may have the ability to detect fat taste, which is elicited by fatty acids, and calcium taste, which is elicited by calcium. Taste compounds eliciting either fat taste or calcium taste may be detected by specific GPCRs expressed in taste receptor cells. This review will focus on transduction mechanisms and cellular characteristics responsible for each of basic tastes, fat taste and calcium taste.

[Study on the deteriorating course of fresh milk by laser-induced fluorescence spectra].

PubMed

Liu, J; Yu, C Q; Li, J Z; Yan, J X

2001-12-01

Along with the development of living standard, people's demand for food quality and food hygiene also rises. People demand food not only with rich nutrition, inexpensive price, but also with safety. So food hygiene test is paid common attention of society. Milk is a nourishing food and is loved by people. Sour milk goods from milk is also in great demand. But nourishing foods are good for growing many microbes. Fresh milk and sour milk are easy contaminated by microbes and go bad. Laser-induced fluorescence (LIF) technology is an important part of modern optics. It is broadly applied in biomedicine, diagnostics, test of food hygiene, environment protecting, owing to its high sensitivity, high speed, automation, untouched testing. In this paper, we attempted to LIF technology to test milk food quality. We used the third harmonics pulsed Nd:YAG laser (355 nm) as the exciting source, and a multi-track spectrometer as the detector and measured the intensities of apply LIF of fresh milk and sour milk during their deteriorating course. Test system and test method are introduced, fluorescence spectra of deteriorating course are also attached. The test result makes clear that there are close connection between deteriorating course and fluorescence spectra.

Antimicrobial activity of pomegranate peel extracts as affected by cultivar.

PubMed

Rosas-Burgos, Ema C; Burgos-Hernández, Armando; Noguera-Artiaga, Luis; Kačániová, Miroslava; Hernández-García, Francisca; Cárdenas-López, José L; Carbonell-Barrachina, Ángel A

2017-02-01

Some studies have reported that different parts of the pomegranate fruit, especially the peel, may act as potential antimicrobial agents and thus might be proposed as a safe natural alternative to synthetic antimicrobial agents. The high tannin content, especially punicalagin, found in pomegranate extracts, has been reported as the main compound responsible for such antimicrobial activity. Because the pomegranate peel chemical composition may vary with the type of cultivar (sweet, sour-sweet and sour), pomegranates may also differ with respect to their antimicrobial capacity. The extract from PTO8 pomegranate cultivar peel had the highest antimicrobial activity, as well as the highest punicalagins (α and β) and ellagic acid concentrations. In the results obtained from both antibacterial and antifungal activity studies, the sour-sweet pomegranate cultivar PTO8 showed the best antimicrobial activity, and the highest ellagic acid concentrations. The results of the present study suggest that ellagic acid content has a significant influence on the antimicrobial activity of the pomegranate extracts investigated. The pomegranate peel of the PTO8 cultivar is a good source of antifungal and antibacterial compounds, and may represent an alternative to antimicrobial agents of synthetic origin. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

PubMed

Karabiyikli, Seniz; Kisla, Duygu

2012-04-16

In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. Copyright © 2012 Elsevier B.V. All rights reserved.

Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.

PubMed

Rogers, Cody M; Veatch, Devon; Covey, Adam; Staton, Caleb; Bochman, Matthew L

2016-08-01

During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors to perform the ultimate act in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene. Copyright © 2016 Elsevier Ltd. All rights reserved.

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry.

PubMed

Kocadağlı, Tolgahan; Yılmaz, Cemile; Gökmen, Vural

2014-06-15

This study aimed to develop a reliable analytical method for the determination of melatonin and its isomers in various food products. The method entails ethanol extraction of solid samples (or dilution of liquid samples) prior to liquid chromatography coupled to triple quadruple mass spectrometry (LC-MS/MS) analysis of target analytes. The method was in-house validated and successfully applied to various food matrices. Recovery of melatonin from different matrices were found to be 86.0 ± 3.6%, 76.9 ± 5.4%, 98.6 ± 6.4%, and 67.0 ± 4.5% for beer, walnut, tomato and sour cherry samples, respectively. No melatonin could be detected in black and green tea, sour cherry, sour cherry concentrate, kefir (a fermented milk drink) and red wine while the highest amount of melatonin (341.7 ± 29.3 pg/g) was detected in crumb. The highest amounts of melatonin isomer were detected in yeast-fermented foods such as 170.7 ± 29.9 ng/ml in red wine, 14.3 ± 0.48 ng/ml in beer, and 15.7 ± 1.4 ng/g in bread crumb. Copyright © 2013 Elsevier Ltd. All rights reserved.

“What’s Your Taste in Music?” A Comparison of the Effectiveness of Various Soundscapes in Evoking Specific Tastes

PubMed Central

Woods, Andy T.; Spence, Charles

2015-01-01

We report on the results of two online experiments designed to compare different soundtracks that had been composed (by various researchers and sound designers) in order to evoke/match different basic tastes. In Experiment 1, 100 participants listened to samples from 24 soundtracks and chose the taste (sweet, sour, salty, or bitter) that best matched each sample. Overall, the sweet soundtracks most effectively evoked the taste intended by the composer (participants chose sweet 56.9% of the time for the sweet soundtracks), whereas the bitter soundtracks were the least effective (participants chose bitter 31.4% of the time for the bitter soundtracks), compared with chance (choosing any specific taste 25% of the time). In Experiment 2, 50 participants rated their emotional responses (in terms of pleasantness and arousal) to the same 24 soundtrack samples and also to imaginary sweet/sour/salty/bitter-tasting foods. Associations between soundtracks and tastes were partly mediated by pleasantness for the sweet and bitter tastes and partly by arousal for the sour tastes. These results demonstrate how emotion mediation may be an additional mechanism behind sound-taste correspondences. PMID:27551365

"What's Your Taste in Music?" A Comparison of the Effectiveness of Various Soundscapes in Evoking Specific Tastes.

PubMed

Wang, Qian Janice; Woods, Andy T; Spence, Charles

2015-12-01

We report on the results of two online experiments designed to compare different soundtracks that had been composed (by various researchers and sound designers) in order to evoke/match different basic tastes. In Experiment 1, 100 participants listened to samples from 24 soundtracks and chose the taste (sweet, sour, salty, or bitter) that best matched each sample. Overall, the sweet soundtracks most effectively evoked the taste intended by the composer (participants chose sweet 56.9% of the time for the sweet soundtracks), whereas the bitter soundtracks were the least effective (participants chose bitter 31.4% of the time for the bitter soundtracks), compared with chance (choosing any specific taste 25% of the time). In Experiment 2, 50 participants rated their emotional responses (in terms of pleasantness and arousal) to the same 24 soundtrack samples and also to imaginary sweet/sour/salty/bitter-tasting foods. Associations between soundtracks and tastes were partly mediated by pleasantness for the sweet and bitter tastes and partly by arousal for the sour tastes. These results demonstrate how emotion mediation may be an additional mechanism behind sound-taste correspondences.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kauffman, D.; Gay, R.J.

The effective passivating corrosion control system discovered and developed by Mr. Richard Gay was successfully tested under severely corrosive conditions: temperature to 250/sup 0/C, 1% NaCl, pH 4.5, with 0.018 M CO/sub 2/ and 0.054 M H/sub 2/S. A hard, corrosion-resistant film was deposited on steel test coupons, and further corrosion was prevented. Potential applications for the system include sour oil and gas wells and gathering systems, geothermal wells and gathering systems, gas processing plants and refineries. Ultimate commercial development will require additional field and laboratory test work.

Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.

PubMed

Laaksonen, Oskar; Ahola, Johanna; Sandell, Mari

2013-02-01

The roles of taste and astringent properties, food choice motives and health concerns in liking of bilberry and crowberry samples were studied using a sensory panel prescreened for the hTAS2R38 taste receptor genotype. The subjects rated the intensity of sourness, bitterness and two astringent properties (soft, velvety and rough, puckering) of all berry samples. They also scored the liking of juice fractions and completed a food choice motive and health concern questionnaire. Regression models were used to combine different data sets and to predict liking of the extracts. Sourness contributed positively to the liking of berry fractions, and bitterness and rough astringency were negative factors. The hTAS2R38 genotype affected the liking of polyphenol-rich extracts, which were significantly bitter and astringent. Based on the genotype grouping of subjects, PAV homozygotes gave lower ratings to the attributes than AVI homozygotes. In contrast, PAV homozygotes were predicted to dislike the extracts notably more than AVI homozygotes. Health concern and food choice motives related to health and weight control had significant roles in individual liking of juice fractions. Our results indicate that mood was more important to the PAV homozygotes than to the AVI homozygotes. Copyright © 2012 Elsevier Ltd. All rights reserved.

Sulfide Stress Cracking and Electrochemical Corrosion of Precipitation Hardening Steel After Plasma Oxy-Nitriding

NASA Astrophysics Data System (ADS)

Granda-Gutiérrez, E. E.; Díaz-Guillén, J. C.; Díaz-Guillén, J. A.; González, M. A.; García-Vázquez, F.; Muñóz, R.

2014-11-01

In this paper, we present the results of a duplex plasma nitriding followed by an oxidizing stage process (which is also referred as oxy-nitriding) on the corrosion behavior of a 17-4PH precipitation hardening stainless steel. The formation of both, expanded martensite (b.c.t. α'N-phase) and chromium oxide (type Cr2O3) in the subsurface of oxy-nitrided samples at specific controlled conditions, leads in a noticeable increasing in the time-to-rupture during the sulfide stress cracking test, in comparison with an untreated reference sample. Oxy-nitriding improves the corrosion performance of the alloy when it is immersed in solutions saturated by sour gas, which extends the application potential of this type of steel in the oil and gas extraction and processing industry. The presence of the oxy-nitrided layer inhibits the corrosion process that occurs in the near-surface region, where hydrogen is liberated after the formation of iron sulfides, which finally produces a fragile fracture by micro-crack propagation; the obtained results suggest that oxy-nitriding slows this process, thus delaying the rupture of the specimen. Moreover, oxy-nitriding produces a hard, sour gas-resistant surface, but do not significantly affect the original chloride ion solution resistance of the material.

Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2.

PubMed

Olabi, A; Jinjarak, S; Jiménez-Flores, R; Walker, J H; Daroub, Hamza

2015-06-01

The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and whey-cream buttermilks with microfiltration (MF), diafiltration (DF), and supercritical CO2 (SFE) extraction. Sweet-cream buttermilk (CBM) and buttermilk resulting from churning the residual fat from whey processing (whey buttermilk, WBM) were used. Using MF or microfiltration followed by diafiltration (MF-DF), we obtained resulting retentates that were dried and then were subjected to SFE treatment. Control buttermilks, SFE resulting products, and MF and MF-DF SFE and all treated retentates products totaled 16 samples (2 types×4 treatments×2 batches). Eleven trained panelists assessed samples using descriptive analysis. Sweet-cream buttermilk was higher in protein and lactose, whereas the WBM had similar total protein, mainly β-LG and α-LA but very low lactose. The resulting samples in order of concentration for fat and lactose were control samples>SFE treated>MF treated>DF=MF-SFE and DF-SFE. Sodium dodecyl sulfate-PAGE protein profiling showed negligible casein for WBM versus CBM and less whey proteins for CBM versus WBM, as expected. Whey buttermilk was more yellow, salty, sour, and rancid than CBM. Regarding the treatments, significant differences were obtained on homogeneity, opacity, rancid odor, cardboard and sour flavors, sweet and salty tastes, viscosity, and mouthcoating, where SFE-treated samples showed lowest rancid odor and cardboard flavor. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Assessment of the influence of vegetarian diet on the occurrence of erosive and abrasive cavities in hard tooth tissues.

PubMed

Herman, Katarzyna; Czajczyńska-Waszkiewicz, Agnieszka; Kowalczyk-Zając, Małgorzata; Dobrzyński, Maciej

2011-11-25

The aim of the study was to determine the potential relation between vegetarian diet and tooth erosion and abrasion. The examination included 46 vegetarians and the same number in the control group. Clinical research was carried out in order to detect the presence of abrasive and erosive changes and the level of hygiene in oral cavities. The questionnaire survey concerned dietary and hygienic habits. Statistical analysis of the data was conducted with Chi-square test and Mann-Whitney U test. The relations between following a vegetarian diet and the occurrence of non-carious cavities was tested with models of logistic regression. Tooth erosion was present among 39.1% of vegetarians and 23.9% of controls, while abrasion appeared among 26.1% and 10.9%, respectively, and the differences were statistically insignificant. The distribution of the changes was similar in both groups. Among vegetarians, significantly more frequent consumption of sour products (predominantly raw vegetables and fruit and tomatoes) was observed. The level of oral hygiene and hygienic habits were similar in both groups. The analysis of statistical regression did not reveal any relations between following a vegetarian diet and the occurrence of tooth erosion and abrasion. The results did not reveal any direct influence of vegetarian diet on the occurrence of erosive and abrasive changes. However, in the vegetarian group, more frequent consumption of some sour products and more commonly used horizontal brushing method were observed, with a slightly higher occurrence of non-carious cavities. Further research is required to obtain unambiguous conclusions.

Conversion of ammonia into hydrogen and nitrogen by reaction with a sulfided catalyst

DOEpatents

Matthews, Charles W.

1977-01-01

A method is provided for removing ammonia from the sour water stream of a coal gasification process. The basic steps comprise stripping the ammonia from the sour water; heating the stripped ammonia to a temperature from between 400.degree. to 1,000.degree. F; passing the gaseous ammonia through a reactor containing a sulfided catalyst to produce elemental hydrogen and nitrogen; and scrubbing the reaction product to obtain an ammonia-free gas. The residual equilibrium ammonia produced by the reactor is recycled into the stripper. The ammonia-free gas may be advantageously treated in a Claus process to recover elemental sulfur. Iron sulfide or cobalt molybdenum sulfide catalysts are used.

Taste preferences of the common vampire bat (Desmodus rotundus).

PubMed

Thompson, R D; Elias, D J; Shumake, S A; Gaddis, S E

1982-04-01

Taste preference tests, with simultaneous presentation of treated and untreated food, were administered to 24 common vampire bats (Desmodus rotundus). The bats received brief exposures to four different stimuli representing sweet, salty, sour, and bitter tastes, each at four different concentrations. Despite a strong location bias, the bats significantly (P < 0.01) avoided the highest concentrations of the salty, sour, and bitter tastes. Consumption of the sweet stimulus at all concentrations was similar to that of the untreated standard. Vampires evidently can discriminate based on taste, although their ability is apparently poorly developed when compared with some euryphagous species such as the rat. Hence, taste is probably not a factor in host selection by the vampire.

Seasonal dynamics of microbial community composition and function in oak canopy and open grassland soils

USGS Publications Warehouse

Waldrop, M.P.; Firestone, M.K.

2006-01-01

Soil microbial communities are closely associated with aboveground plant communities, with multiple potential drivers of this relationship. Plants can affect available soil carbon, temperature, and water content, which each have the potential to affect microbial community composition and function. These same variables change seasonally, and thus plant control on microbial community composition may be modulated or overshadowed by annual climatic patterns. We examined microbial community composition, C cycling processes, and environmental data in California annual grassland soils from beneath oak canopies and in open grassland areas to distinguish factors controlling microbial community composition and function seasonally and in association with the two plant overstory communities. Every 3 months for up to 2 years, we monitored microbial community composition using phospholipid fatty acid (PLFA) analysis, microbial biomass, respiration rates, microbial enzyme activities, and the activity of microbial groups using isotope labeling of PLFA biomarkers (13C-PLFA) . Distinct microbial communities were associated with oak canopy soils and open grassland soils and microbial communities displayed seasonal patterns from year to year. The effects of plant species and seasonal climate on microbial community composition were similar in magnitude. In this Mediterranean ecosystem, plant control of microbial community composition was primarily due to effects on soil water content, whereas the changes in microbial community composition seasonally appeared to be due, in large part, to soil temperature. Available soil carbon was not a significant control on microbial community composition. Microbial community composition (PLFA) and 13C-PLFA ordination values were strongly related to intra-annual variability in soil enzyme activities and soil respiration, but microbial biomass was not. In this Mediterranean climate, soil microclimate appeared to be the master variable controlling microbial community composition and function. ?? 2006 Springer Science+Business Media, Inc.

Heat injury and recovery of Streptococcus faecium associated with the souring of chub-packed luncheon meat.

PubMed

Bell, R G; De Lacy, K M

1984-10-01

The presence of NaCl in the heating medium provided some protection from lethal heat damage for cells of a Streptococcus faecium strain isolated from luncheon meat whereas the presence of NaNO2 either alone or in addition to NaCl, had no significant effect on cell survival. Subsequent recovery and growth of heat-damaged cells was retarded by the presence of NaCl. When NaNO2 was present in addition to NaCl the inhibitory effect of the latter was reduced. These principal components of the luncheon-meat-cure are apparently opposed in their activities on post-heating recovery and growth of Strep. faecium. Product stability, i.e. duration of the lag before growth occurs, is directly related to the severity of the heat treatment and to the concentration of NaCl in the product. Therefore the resistance of pasteurized chub-packed luncheon meat to streptococcal spoilage during storage at temperatures conducive to microbial growth results from a prolonged heat-induced salt-maintained pre-growth adjustment phase rather than to any inherent inhibitory property of the luncheon meat to the growth of non-heat-damaged Strep. faecium cells.

Characterization of the bacterial spoilage flora in marinated pork products.

PubMed

Schirmer, B C; Heir, E; Langsrud, S

2009-06-01

To investigate the microbiota in marinated, vacuum-packed pork and to characterize isolated bacteria with regard to their spoilage potential. Laboratory marinated pork meat and commercial products from three Norwegian producers were examined. Lactic acid bacteria dominated in all products at the expiration date. The flora in marinated products was similar only for products from the same plant. Strains of Lactobacillus algidus, Lactobacillus sakei, Lactobacillus curvatus, Carnobacterium divergens, Carnobacterium maltaromaticum, Leuconostoc mesenteroides, Leuconostoc carnosum and Leuconostoc sp. were isolated and tested for their spoilage potential. Samples inoculated with Lact. algidus or Leuc. mesenteroides were rated as most unpleasant by randomly selected people. A sensory panel scored samples with Lact. algidus highest for sour and intense odour. Lactobacillus algidus was found in products from two out of three production plants. Culture-independent DNA isolation confirmed that cultivation on Blood agar at 20 degrees C yielded a representative picture of the total flora in marinated flintsteak. Lactobacillus algidus may be an important, but underestimated, spoilage organism that needs to be focused on more when spoilage of vacuum-packed meat is considered. Routine microbial testing may have to be revised in order to detect spoilage LAB that are unable to grow under currently used conditions.

Antimicrobial Materials for Advanced Microbial Control in Spacecraft Water Systems

NASA Technical Reports Server (NTRS)

Birmele, Michele; Caro, Janicce; Newsham, Gerard; Roberts, Michael; Morford, Megan; Wheeler, Ray

2012-01-01

Microbial detection, identification, and control are essential for the maintenance and preservation of spacecraft water systems. Requirements set by NASA put limitations on the energy, mass, materials, noise, cost, and crew time that can be devoted to microbial control. Efforts are being made to attain real-time detection and identification of microbial contamination in microgravity environments. Research for evaluating technologies for capability enhancement on-orbit is currently focused on the use of adenosine triphosphate (ATP) analysis for detection purposes and polymerase chain reaction (peR) for microbial identification. Additional research is being conducted on how to control for microbial contamination on a continual basis. Existing microbial control methods in spacecraft utilize iodine or ionic silver biocides, physical disinfection, and point-of-use sterilization filters. Although these methods are effective, they require re-dosing due to loss of efficacy, have low human toxicity thresholds, produce poor taste, and consume valuable mass and crew time. Thus, alternative methods for microbial control are needed. This project also explores ultraviolet light-emitting diodes (UV-LEDs), surface passivation methods for maintaining residual biocide levels, and several antimicrobial materials aimed at improving current microbial control techniques, as well as addressing other materials presently under analysis and future directions to be pursued.

Impacts of in utero and early infant taste experiences on later taste acceptance: a systematic review.

PubMed

Nehring, Ina; Kostka, Tanja; von Kries, Rüdiger; Rehfuess, Eva A

2015-06-01

Dietary behavior exerts a critical influence on health and is the outcome of a broad range of interacting factors, including food and taste acceptance. These may be programmed in utero and during early infancy. We examined the hypothesis that fetuses and infants exposed to sweet, salty, sour, bitter, umami, or specific tastes show greater acceptance of that same taste later in life. We conducted a systematic review of the literature, using comprehensive searches and following established procedures for screening, data extraction, and quality appraisal. We used harvest plots to synthesize the evidence graphically. Twenty studies comprising 38 subgroups that differed by taste, age, medium, and duration of exposure were included. Exposure to bitter and specific tastes increased the acceptance of these tastes. Studies on sweet and salty tastes showed equivocal results. Studies on sour tastes were sparse. Our systematic review clearly shows programming of the acceptance of bitter and specific tastes. For other tastes the results were either equivocal or confined to a few number of studies that precluded us from drawing conclusions. Further research should examine the association of salty and sour taste exposures on later preferences of these tastes. Long-term studies and randomized clinical trials on each type of taste are needed. © 2015 American Society for Nutrition.

The candidate sour taste receptor, PKD2L1, is expressed by type III taste cells in the mouse.

PubMed

Kataoka, Shinji; Yang, Ruibiao; Ishimaru, Yoshiro; Matsunami, Hiroaki; Sévigny, Jean; Kinnamon, John C; Finger, Thomas E

2008-03-01

The transient receptor potential channel, PKD2L1, is reported to be a candidate receptor for sour taste based on molecular biological and functional studies. Here, we investigated the expression pattern of PKD2L1-immunoreactivity (IR) in taste buds of the mouse. PKD2L1-IR is present in a few elongate cells in each taste bud as reported previously. The PKD2L1-expressing cells are different from those expressing PLCbeta2, a marker of Type II cells. Likewise PKD2L1-immunoreactive taste cells do not express ecto-ATPase which marks Type I cells. The PKD2L1-positive cells are immunoreactive for neural cell adhesion molecule, serotonin, PGP-9.5 (ubiquitin carboxy-terminal transferase), and chromogranin A, all of which are present in Type III taste cells. At the ultrastructural level, PKD2L1-immunoreactive cells form synapses onto afferent nerve fibers, another feature of Type III taste cells. These results are consistent with the idea that different taste cells in each taste bud perform distinct functions. We suggest that Type III cells are necessary for transduction and/or transmission of information about "sour", but have little or no role in transmission of taste information of other taste qualities.

Quality components of sea buckthorn (Hippophae rhamnoides) varieties.

PubMed

Tiitinen, Katja M; Hakala, Mari A; Kallio, Heikki P

2005-03-09

The sensory quality and chemical constituents of juices from seven sea buckthorn (Hippophaerhamnoides L.) varieties were studied in two consecutive seasons. The juices were generally described as sour and astringent, with low sweetness and fruity flavor. The differences in sensory quality as well as in chemical composition between samples and years were significant (p < 0.05) in most parameters studied. The Chuiskaya variety was described as the sweetest, with the strongest fruity flavor, whereas the varieties Avgustinka, Botanicheskaya, Trofimovskaya, and Raisa were the sourest and most astringent. Total sugar (fructose and glucose) varied from 1.9 to 7.1 g/100 mL in juice, total acid (malic and quinic acids) from 3.1 to 5.1 g/100 mL, vitamin C from 29 to 176 mg/100 mL, and pulp oil from 0.7 to 3.6%. The soluble solids were between 7.4 and 12.6, the pH between 2.7 and 2.9, and the titrable acidity between 2.0 and 3.7. The redness was highest on Avgustinka and Raisa, but there were no differences in yellowness. Total sugar and the sugar/acid ratio correlated positively with sweetness and negatively with sourness and astringency, whereas total acid and titrable acidity correlated positively with sourness and astringency and negatively with sweetness.

Intensity of regionally applied tastes in relation to administration method: an investigation based on the "taste strips" test.

PubMed

Manzi, Brian; Hummel, Thomas

2014-02-01

To compare various methods to apply regional taste stimuli to the tongue. "Taste strips" are a clinical tool to determine gustatory function. How a patient perceives the chemical environment in the mouth is a result of many factors such as taste bud distribution and interactions between the cranial nerves. To date, there have been few studies describing the different approaches to administer taste strips to maximize taste identification accuracy and intensity. This is a normative value acquisition pilot and single-center study. The investigation involved 30 participants reporting a normal sense of smell and taste (18 women, 12 men, mean age 33 years). The taste test was based on spoon-shaped filter paper strips impregnated with four taste qualities (sweet, sour, salty, and bitter) at concentrations shown to be easily detectable by young healthy subjects. The strips were administered in three methods (held stationary on the tip of the tongue, applied across the tongue, held in the mouth), resulting in a total of 12 trials per participant. Subjects identified the taste from a list of four descriptors, (sweet, sour, salty, bitter) and ranked the intensity on a scale from 0 to 10. Statistical analyses were performed on the accuracy of taste identification and rated intensities. The participants perceived in order of most to least intense: salt, sour, bitter, sweet. Of the four tastes, sour consistently was least accurately identified. Presenting the taste strip inside the closed mouth of the participants produced the least accurate taste identification, whereas moving the taste strip across the tongue led to a significant increase in intensity for the sweet taste. In this study of 30 subjects at the second concentration, optimized accuracy and intensity of taste identification was observed through administration of taste strips laterally across the anterior third of the extended tongue. Further studies are required on more subjects and the additional concentrations prior to determining the ideal taste strip application method.

CALHM1 Deletion in Mice Affects Glossopharyngeal Taste Responses, Food Intake, Body Weight, and Life Span

PubMed Central

Schmolling, Jared; Marambaud, Philippe; Rose-Hellekant, Teresa A.

2015-01-01

Stimulation of Type II taste receptor cells (TRCs) with T1R taste receptors causes sweet or umami taste, whereas T2Rs elicit bitter taste. Type II TRCs contain the calcium channel, calcium homeostasis modulator protein 1 (CALHM1), which releases adenosine triphosphate (ATP) transmitter to taste fibers. We have previously demonstrated with chorda tympani nerve recordings and two-bottle preference (TBP) tests that mice with genetically deleted Calhm1 (knockout [KO]) have severely impaired perception of sweet, bitter, and umami compounds, whereas their sour and salty tasting ability is unaltered. Here, we present data from KO mice of effects on glossopharyngeal (NG) nerve responses, TBP, food intake, body weight, and life span. KO mice have no NG response to sweet and a suppressed response to bitter compared with control (wild-type [WT]) mice. KO mice showed some NG response to umami, suggesting that umami taste involves both CALHM1- and non-CALHM1-modulated signals. NG responses to sour and salty were not significantly different between KO and WT mice. Behavioral data conformed in general with the NG data. Adult KO mice consumed less food, weighed significantly less, and lived almost a year longer than WT mice. Taken together, these data demonstrate that sweet taste majorly influences food intake, body weight, and life span. PMID:25855639

The resistance of sour orange to Citrus tristeza virus is mediated by both the salicylic acid and RNA silencing defence pathways.

PubMed

Gómez-Muñoz, Neus; Velázquez, Karelia; Vives, María Carmen; Ruiz-Ruiz, Susana; Pina, José Antonio; Flores, Ricardo; Moreno, Pedro; Guerri, José

2017-12-01

Citrus tristeza virus (CTV) induces in the field the decline and death of citrus varieties grafted on sour orange (SO) rootstock, which has forced the use of alternative decline-tolerant rootstocks in affected countries, despite the highly desirable agronomic features of the SO rootstock. Declining citrus plants display phloem necrosis below the bud union. In addition, SO is minimally susceptible to CTV compared with other citrus varieties, suggesting partial resistance of SO to CTV. Here, by silencing different citrus genes with a Citrus leaf blotch virus-based vector, we have examined the implication of the RNA silencing and salicylic acid (SA) defence pathways in the resistance of SO to CTV. Silencing of the genes RDR1, NPR1 and DCL2/DCL4, associated with these defence pathways, enhanced virus spread and accumulation in SO plants in comparison with non-silenced controls, whereas silencing of the genes NPR3/NPR4, associated with the hypersensitive response, produced a slight decrease in CTV accumulation and reduced stunting of SO grafted on CTV-infected rough lemon plants. We also found that the CTV RNA silencing suppressors p20 and p23 also suppress the SA signalling defence, with the suppressor activity being higher in the most virulent isolates. © 2016 BSPP AND JOHN WILEY & SONS LTD.

Qatar NGL-2 pipeline problems

DOE Office of Scientific and Technical Information (OSTI.GOV)

El-Jundi, I.M.

Qatar NGL/2 plant, commissioned in December, 1979, was designed to process the associated gas from the offshore crude oil fields of Qatar. The dehydrated sour lean gas and wet sour liquids are transported via two separate lines to Umm Said NGL Complex about 120 kms. from the central offshore station. The liquids line 300 mm diameter (12 inch) has suffered general and severe pitting corrosion. The lean gas line 600 mm diameter (24 inch) has suffered corrosion and extensively hydrogen induced cracking (HIC), also known as HIPC. Both lines never performed to their design parameters and many problems in themore » downstream facilities have been experienced. All efforts to clean the liquids lines from the solids (debris) have failed. This inturn interfered with the planned corrosion control programe, thus allowing corrosion to continue. Investigation work has been done by various specialists in an attempt to find the origin of the solids and to recommend necessary remedial actions. Should lines fall from pitting corrosion, the effect of liquids leak at a pressure of about 11000 kpa will be very dangerous especially if it occurs onshore. In order to protect the NGL-2 operations against possible risks, both interms of safety as well as losses in revenue, critically sections of the pipelines have been replaced, whilst the whole gas liquids pipelines would be replaced shortly. Supplementary documents to the API standards were prepared by QPC for the replaced pipelines.« less

a Real-Time GIS Platform for High Sour Gas Leakage Simulation, Evaluation and Visualization

NASA Astrophysics Data System (ADS)

Li, M.; Liu, H.; Yang, C.

2015-07-01

The development of high-sulfur gas fields, also known as sour gas field, is faced with a series of safety control and emergency management problems. The GIS-based emergency response system is placed high expectations under the consideration of high pressure, high content, complex terrain and highly density population in Sichuan Basin, southwest China. The most researches on high hydrogen sulphide gas dispersion simulation and evaluation are used for environmental impact assessment (EIA) or emergency preparedness planning. This paper introduces a real-time GIS platform for high-sulfur gas emergency response. Combining with real-time data from the leak detection systems and the meteorological monitoring stations, GIS platform provides the functions of simulating, evaluating and displaying of the different spatial-temporal toxic gas distribution patterns and evaluation results. This paper firstly proposes the architecture of Emergency Response/Management System, secondly explains EPA's Gaussian dispersion model CALPUFF simulation workflow under high complex terrain and real-time data, thirdly explains the emergency workflow and spatial analysis functions of computing the accident influencing areas, population and the optimal evacuation routes. Finally, a well blow scenarios is used for verify the system. The study shows that GIS platform which integrates the real-time data and CALPUFF models will be one of the essential operational platforms for high-sulfur gas fields emergency management.

Opportunities for microbial control of pulse crop pests

USDA-ARS?s Scientific Manuscript database

The insect pest complex in U.S. pulse crops is almost an “orphan” in terms of developed microbial control agents that the grower can use. There are almost no registered microbial pest control agents (MPCA) for the different pulse pests. In some cases a microbial is registered for use against specifi...

A microbial biogeochemistry network for soil carbon and nitrogen cycling and methane flux: model structure and application to Asia

NASA Astrophysics Data System (ADS)

Xu, X.; Song, C.; Wang, Y.; Ricciuto, D. M.; Lipson, D.; Shi, X.; Zona, D.; Song, X.; Yuan, F.; Oechel, W. C.; Thornton, P. E.

2017-12-01

A microbial model is introduced for simulating microbial mechanisms controlling soil carbon and nitrogen biogeochemical cycling and methane fluxes. The model is built within the CN (carbon-nitrogen) framework of Community Land Model 4.5, named as CLM-Microbe to emphasize its explicit representation of microbial mechanisms to biogeochemistry. Based on the CLM4.5, three new pools were added: bacteria, fungi, and dissolved organic matter. It has 11 pools and 34 transitional processes, compared with 8 pools and 9 transitional flow in the CLM4.5. The dissolve organic carbon was linked with a new microbial functional group based methane module to explicitly simulate methane production, oxidation, transport and their microbial controls. Comparing with CLM4.5-CN, the CLM-Microbe model has a number of new features, (1) microbial control on carbon and nitrogen flows between soil carbon/nitrogen pools; (2) an implicit representation of microbial community structure as bacteria and fungi; (3) a microbial functional-group based methane module. The model sensitivity analysis suggests the importance of microbial carbon allocation parameters on soil biogeochemistry and microbial controls on methane dynamics. Preliminary simulations validate the model's capability for simulating carbon and nitrogen dynamics and methane at a number of sites across the globe. The regional application to Asia has verified the model in simulating microbial mechanisms in controlling methane dynamics at multiple scales.

Microbial Control News - November 2011

USDA-ARS?s Scientific Manuscript database

This is the first of a column in the Society for Invertebrate Pathology Newsletter. Entitled "Microbial Control News" this article summarizes regulatory actions in the U.S. and Canada regarding microbial insect pest control agents....

Sour Science.

ERIC Educational Resources Information Center

Whetzel, Joan

1999-01-01

Presents four activities that involve chemical reactions with vinegar, lemon juice, or orange juice. These activities can be used to teach about acid-base reactions and acids as chemical catalysts. (WRM)

Sulfide Generation by Dominant Halanaerobium Microorganisms in Hydraulically Fractured Shales

DOE Office of Scientific and Technical Information (OSTI.GOV)

Booker, Anne E.; Borton, Mikayla A.; Daly, Rebecca A.

ABSTRACT Hydraulic fracturing of black shale formations has greatly increased United States oil and natural gas recovery. However, the accumulation of biomass in subsurface reservoirs and pipelines is detrimental because of possible well souring, microbially induced corrosion, and pore clogging. Temporal sampling of produced fluids from a well in the Utica Shale revealed the dominance ofHalanaerobiumstrains within thein situmicrobial community and the potential for these microorganisms to catalyze thiosulfate-dependent sulfidogenesis. From these field data, we investigated biogenic sulfide production catalyzed by aHalanaerobiumstrain isolated from the produced fluids using proteogenomics and laboratory growth experiments. Analysis ofHalanaerobiumisolate genomes and reconstructed genomes frommore » metagenomic data sets revealed the conserved presence of rhodanese-like proteins and anaerobic sulfite reductase complexes capable of converting thiosulfate to sulfide. Shotgun proteomics measurements using aHalanaerobiumisolate verified that these proteins were more abundant when thiosulfate was present in the growth medium, and culture-based assays identified thiosulfate-dependent sulfide production by the same isolate. Increased production of sulfide and organic acids during the stationary growth phase suggests that fermentativeHalanaerobiumuses thiosulfate to remove excess reductant. These findings emphasize the potential detrimental effects that could arise from thiosulfate-reducing microorganisms in hydraulically fractured shales, which are undetected by current industry-wide corrosion diagnostics. IMPORTANCEAlthough thousands of wells in deep shale formations across the United States have been hydraulically fractured for oil and gas recovery, the impact of microbial metabolism within these environments is poorly understood. Our research demonstrates that dominant microbial populations in these subsurface ecosystems contain the conserved capacity for the reduction of thiosulfate to sulfide and that this process is likely occurring in the environment. Sulfide generation (also known as “souring”) is considered deleterious in the oil and gas industry because of both toxicity issues and impacts on corrosion of the subsurface infrastructure. Critically, the capacity for sulfide generation via reduction of sulfate was not detected in our data sets. Given that current industry wellhead tests for sulfidogenesis target canonical sulfate-reducing microorganisms, these data suggest that new approaches to the detection of sulfide-producing microorganisms may be necessary.« less

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

PubMed Central

Gilbert, Jessica L.; Guthart, Matthew J.; Gezan, Salvador A.; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L.; Colquhoun, Thomas A.; Bartoshuk, Linda M.; Sims, Charles A.; Clark, David G.; Olmstead, James W.

2015-01-01

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. PMID:26378911

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

PubMed

Gilbert, Jessica L; Guthart, Matthew J; Gezan, Salvador A; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L; Colquhoun, Thomas A; Bartoshuk, Linda M; Sims, Charles A; Clark, David G; Olmstead, James W

2015-01-01

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.

Fruit Wines Inhibitory Activity Against α-Glucosidase.

PubMed

Cakar, Uros; Grozdanic, Nada; Petrovic, Aleksandar; Pejin, Boris; Nastasijevic, Branislav; Markovic, Bojan; Dordevic, Brizita

2017-01-01

Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Potential α-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Compared with acarbose used as a positive control (IC50 = 73.78 µg/mL), all fruit wine samples exhibited higher α-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 µg/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 µg/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to α-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent α-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Substrate and environmental controls on microbial assimilation of soil organic carbon: a framework for Earth System Models

DOE Office of Scientific and Technical Information (OSTI.GOV)

Xu, Xiaofeng; Schimel, Joshua; Thornton, Peter E

2014-01-01

Microbial assimilation of soil organic carbon is one of the fundamental processes of global carbon cycling and it determines the magnitude of microbial biomass in soils. Mechanistic understanding of microbial assimilation of soil organic carbon and its controls is important for to improve Earth system models ability to simulate carbon-climate feedbacks. Although microbial assimilation of soil organic carbon is broadly considered to be an important parameter, it really comprises two separate physiological processes: one-time assimilation efficiency and time-dependent microbial maintenance energy. Representing of these two mechanisms is crucial to more accurately simulate carbon cycling in soils. In this study, amore » simple modeling framework was developed to evaluate the substrate and environmental controls on microbial assimilation of soil organic carbon using a new term: microbial annual active period (the length of microbes remaining active in one year). Substrate quality has a positive effect on microbial assimilation of soil organic carbon: higher substrate quality (lower C:N ratio) leads to higher ratio of microbial carbon to soil organic carbon and vice versa. Increases in microbial annual active period from zero stimulate microbial assimilation of soil organic carbon; however, when microbial annual active period is longer than an optimal threshold, increasing this period decreases microbial biomass. The simulated ratios of soil microbial biomass to soil organic carbon are reasonably consistent with a recently compiled global dataset at the biome-level. The modeling framework of microbial assimilation of soil organic carbon and its controls developed in this study offers an applicable ways to incorporate microbial contributions to the carbon cycling into Earth system models for simulating carbon-climate feedbacks and to explain global patterns of microbial biomass.« less

Applications of UT results to confirm defects findings by utilization of relevant metallurgical investigations techniques on gas/condensate pipeline working in wet sour gas environment

NASA Astrophysics Data System (ADS)

El-Azhari, O. A.; Gajam, S. Y.

2015-03-01

The gas/condensate pipe line under investigation is a 12 inch diameter, 48 km ASTM, A106 steel pipeline, carrying hydrocarbons containing wet CO2 and H2S.The pipe line had exploded in a region 100m distance from its terminal; after 24 years of service. Hydrogen induced cracking (HIC) and sour gas corrosion were expected due to the presence of wet H2S in the gas analysis. In other areas of pipe line ultrasonic testing was performed to determine whether the pipeline can be re-operated. The results have shown presence of internal planner defects, this was attributed to the existence of either laminations, type II inclusions or some service defects such as HIC and step wise cracking (SWC).Metallurgical investigations were conducted on fractured samples as per NACE standard (TM-0284-84). The obtained results had shown macroscopic cracks in the form of SWC, microstructure of steel had MnS inclusions. Crack sensitivity analyses were calculated and the microhardness testing was conducted. These results had confirmed that the line material was suffering from sour gas deteriorations. This paper correlates the field UT inspection findings with those methods investigated in the laboratory. Based on the results obtained a new HIC resistance material pipeline needs to be selected.

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).

PubMed

Calín-Sánchez, Angel; Martínez, Juan J; Vázquez-Araújo, Laura; Burló, Francisco; Melgarejo, Pablo; Carbonell-Barrachina, Angel A

2011-02-01

Pomegranate is highly valued for its health-promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour-sweet or sour), with sweet fruits having more intense red colour and higher lightness values. A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg(-1) . Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, β-pinene, β-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking. Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness. 2010 Society of Chemical Industry.

Orosensory responsiveness and alcohol behaviour.

PubMed

Thibodeau, Margaret; Bajec, Martha; Pickering, Gary

2017-08-01

Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA). Responsiveness to bitter and astringent stimuli was associated in a non-linear fashion with intake of all alcoholic beverage types, with the highest consumption observed in middle quantiles. Sourness responsiveness tended to be inversely associated with all measures of alcohol consumption. Regardless of sensation, the most responsive quantiles tended to drink less, although sweetness showed little relationship between responsiveness and intake. For wine, increased umami and metallic responsiveness tended to predict lower total consumption and frequency. A limited examination of individuals who abstain from all alcohol indicated a tendency toward higher responsiveness than alcohol consumers to sweetness, sourness, bitterness, and saltiness (biserial correlation), suggesting that broadly-tuned orosensory responsiveness may be protective against alcohol use and possibly misuse. Overall, these findings confirm the importance of orosensory responsiveness in mediating consumption of alcohol, and indicate areas for further research. Copyright © 2017. Published by Elsevier Inc.

Nizatidine

MedlinePlus

... ulcers and to treat other conditions where the stomach makes too much acid. Nizatidine also is used ... or prevent occasional heartburn, acid indigestion, or sour stomach. It decreases the amount of acid made in ...

The Effectiveness of Nitrate-Mediated Control of the Oil Field Sulfur Cycle Depends on the Toluene Content of the Oil

PubMed Central

Suri, Navreet; Voordouw, Johanna; Voordouw, Gerrit

2017-01-01

The injection of nitrate is one of the most commonly used technologies to impact the sulfur cycle in subsurface oil fields. Nitrate injection enhances the activity of nitrate-reducing bacteria, which produce nitrite inhibiting sulfate-reducing bacteria (SRB). Subsequent reduction of nitrate to di-nitrogen (N2) alleviates the inhibition of SRB by nitrite. It has been shown for the Medicine Hat Glauconitic C (MHGC) field, that alkylbenzenes especially toluene are important electron donors for the reduction of nitrate to nitrite and N2. However, the rate and extent of reduction of nitrate to nitrite and of nitrite to nitrogen have not been studied for multiple oil fields. Samples of light oil (PNG, CPM, and Tundra), light/heavy oil (Gryphon and Obigbo), and of heavy oil (MHGC) were collected from locations around the world. The maximum concentration of nitrate in the aqueous phase, which could be reduced in microcosms inoculated with MHGC produced water, increased with the toluene concentration in the oil phase. PNG, Gryphon, CPM, Obigbo, MHGC, and Tundra oils had 77, 17, 5.9, 4.0, 2.6, and 0.8 mM toluene, respectively. In incubations with 49 ml of aqueous phase and 1 ml of oil these were able to reduce 22.2, 12.3, 7.9, 4.6, 4.0, and 1.4 mM of nitrate, respectively. Nitrate reduced increased to 35 ± 4 mM upon amendment of all these oils with 570 mM toluene prior to incubation. Souring control by nitrate injection requires that the nitrate is directed toward oxidation of sulfide, not toluene. Hence, the success of nitrate injections will be inversely proportional to the toluene content of the oil. Oil composition is therefore an important determinant of the success of nitrate injection to control souring in a particular field. PMID:28620357

Aluminum Hydroxide

MedlinePlus

Aluminum hydroxide is used for the relief of heartburn, sour stomach, and peptic ulcer pain and to ... Aluminum hydroxide comes as a capsule, a tablet, and an oral liquid and suspension. The dose and ...

Magnesium Oxide

MedlinePlus

... used for different reasons. Some people use it as an antacid to relieve heartburn, sour stomach, or acid indigestion. Magnesium oxide also may be used as a laxative for short-term, rapid emptying of ...

Method for removing elemental sulfur in sour gas wells

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sample, T.E. Jr.

1975-09-30

A process is described for removing sulfur deposits from sour gas wells. The formation, well, and surface equipment are contacted with a chemical composition whose aqueous solution will solubilize the sulfur by primary chemical reaction and contains a wetting agent to facilitate and accelerate the sulfur dissolution and removal. The wetting agent or surfactant may be any of a wide variety of surface-active substances such as soaps, sodium or ammonium salts of alkyl or alkyl-aryl sulfates and sulfonates. Nonionic surfactants are preferred, such as ethoxylated substituted phenols. The aqueous solvents are capable of chemically reacting with sulfur to form water-solublemore » sulfur derivatives and include aqueous solutions of alkalies, bases (both inorganic and organic), ammonia, sulfites, bisulfites, etc. (6 claims)« less

Environmental monitoring: data trending using a frequency model.

PubMed

Caputo, Ross A; Huffman, Anne

2004-01-01

Environmental monitoring programs for the oversight of classified environments have used traditional statistical control charts to monitor trends in microbial recovery for classified environments. These methodologies work well for environments that yield measurable microbial recoveries. However, today successful increased control of microbial content yields numerous instances where microbial recovery in a sample is generally zero. As a result, traditional control chart methods cannot be used appropriately. Two methods to monitor the performance of a classified environment where microbial recovery is zero are presented. Both methods use the frequency between non-zero microbial recovery as an event. Therefore, the frequency of events is monitored rather than the microbial recovery count. Both methods are shown to be appropriate for use in the described instances.

Microbial control of the gypsy moth in recently infested states: experiences and expectations

Treesearch

Timothy C. Tigner

1985-01-01

Experiences and expectations concerning microbial control of the gypsy moth in recently infested states are summarized. Initial experience included mixed results, but expectations remain optimistic. Public sentiment assures continued pressure for improvement in microbial control technology.

Regulatory effect of paraprobiotic Lactobacillus gasseri CP2305 on gut environment and function.

PubMed

Sugawara, Tomonori; Sawada, Daisuke; Ishida, Yu; Aihara, Kotaro; Aoki, Yumeko; Takehara, Isao; Takano, Kazuhiko; Fujiwara, Shigeru

2016-01-01

Lactobacillus gasseri CP2305 (CP2305) is a strain of Lactobacillus isolated from a stool sample from a healthy adult that showed beneficial effects on health as a paraprobiotic. In a previous study, we demonstrated that CP2305-fermented heat-treated milk modified gut functions more than artificially acidified sour milk. Thus, the regulatory activity of the former beverage was attributed to the inactivated CP2305 cells. The aim of this study was to elucidate the contribution of non-viable paraprobiotic CP2305 cells to regulating human gut functions. We thus conducted a randomized, placebo-controlled, double-blinded parallel group trial. The trial included 118 healthy participants with relatively low or high stool frequencies. The test beverage was prepared by adding 1×10(10) washed, heat-treated, and dried CP2305 cells directly to the placebo beverage. The participants ingested a bottle of the assigned beverage daily for 3 weeks and answered daily questionnaires about defecation and quality of life. Fecal samples were collected and the fecal characteristics, microbial metabolite contents of the feces and composition of fecal microbiota were evaluated. The number of evacuations and the scores for fecal odors were significantly improved in the group that consumed the CP2305-containing beverage compared with those of the group that consumed the placebo (p=0.035 and p=0.040, respectively). Regarding the fecal contents of microbial metabolites, the level of fecal p-cresol was significantly decreased in the CP2305 group relative to that of the placebo group (p=0.013). The Bifidobacterium content of the intestinal microbiota was significantly increased in the CP2305 group relative to that of the placebo group (p<0.008), whereas the content of Clostridium cluster IV was significantly decreased (p<0.003). The parasympathetic nerve activity of the autonomic nervous system became dominant and the total power of autonomic activity was elevated in the CP2305 group (p=0.0401 and p=0.011, respectively). The continuous ingestion of heat-treated CP2305 cells clearly affected intestinal functionality. This is the first report of sterilized Lactobacillus cells having a significant impact on the environment and functions of the intestinal tract. The observed effects might be due, at least in part, to the brain-gut interaction.

Regulatory effect of paraprobiotic Lactobacillus gasseri CP2305 on gut environment and function

PubMed Central

Sugawara, Tomonori; Sawada, Daisuke; Ishida, Yu; Aihara, Kotaro; Aoki, Yumeko; Takehara, Isao; Takano, Kazuhiko; Fujiwara, Shigeru

2016-01-01

Background Lactobacillus gasseri CP2305 (CP2305) is a strain of Lactobacillus isolated from a stool sample from a healthy adult that showed beneficial effects on health as a paraprobiotic. In a previous study, we demonstrated that CP2305-fermented heat-treated milk modified gut functions more than artificially acidified sour milk. Thus, the regulatory activity of the former beverage was attributed to the inactivated CP2305 cells. Objective The aim of this study was to elucidate the contribution of non-viable paraprobiotic CP2305 cells to regulating human gut functions. We thus conducted a randomized, placebo-controlled, double-blinded parallel group trial. Design The trial included 118 healthy participants with relatively low or high stool frequencies. The test beverage was prepared by adding 1×1010 washed, heat-treated, and dried CP2305 cells directly to the placebo beverage. The participants ingested a bottle of the assigned beverage daily for 3 weeks and answered daily questionnaires about defecation and quality of life. Fecal samples were collected and the fecal characteristics, microbial metabolite contents of the feces and composition of fecal microbiota were evaluated. Results The number of evacuations and the scores for fecal odors were significantly improved in the group that consumed the CP2305-containing beverage compared with those of the group that consumed the placebo (p=0.035 and p=0.040, respectively). Regarding the fecal contents of microbial metabolites, the level of fecal p-cresol was significantly decreased in the CP2305 group relative to that of the placebo group (p=0.013). The Bifidobacterium content of the intestinal microbiota was significantly increased in the CP2305 group relative to that of the placebo group (p<0.008), whereas the content of Clostridium cluster IV was significantly decreased (p<0.003). The parasympathetic nerve activity of the autonomic nervous system became dominant and the total power of autonomic activity was elevated in the CP2305 group (p=0.0401 and p=0.011, respectively). Conclusions The continuous ingestion of heat-treated CP2305 cells clearly affected intestinal functionality. This is the first report of sterilized Lactobacillus cells having a significant impact on the environment and functions of the intestinal tract. The observed effects might be due, at least in part, to the brain–gut interaction. PMID:26979643

Microsatellite marker development by partial sequencing of the sour passion fruit genome (Passiflora edulis Sims).

PubMed

Araya, Susan; Martins, Alexandre M; Junqueira, Nilton T V; Costa, Ana Maria; Faleiro, Fábio G; Ferreira, Márcio E

2017-07-21

The Passiflora genus comprises hundreds of wild and cultivated species of passion fruit used for food, industrial, ornamental and medicinal purposes. Efforts to develop genomic tools for genetic analysis of P. edulis, the most important commercial Passiflora species, are still incipient. In spite of many recognized applications of microsatellite markers in genetics and breeding, their availability for passion fruit research remains restricted. Microsatellite markers in P. edulis are usually limited in number, show reduced polymorphism, and are mostly based on compound or imperfect repeats. Furthermore, they are confined to only a few Passiflora species. We describe the use of NGS technology to partially assemble the P. edulis genome in order to develop hundreds of new microsatellite markers. A total of 14.11 Gbp of Illumina paired-end sequence reads were analyzed to detect simple sequence repeat sites in the sour passion fruit genome. A sample of 1300 contigs containing perfect repeat microsatellite sequences was selected for PCR primer development. Panels of di- and tri-nucleotide repeat markers were then tested in P. edulis germplasm accessions for validation. DNA polymorphism was detected in 74% of the markers (PIC = 0.16 to 0.77; number of alleles/locus = 2 to 7). A core panel of highly polymorphic markers (PIC = 0.46 to 0.77) was used to cross-amplify PCR products in 79 species of Passiflora (including P. edulis), belonging to four subgenera (Astrophea, Decaloba, Distephana and Passiflora). Approximately 71% of the marker/species combinations resulted in positive amplicons in all species tested. DNA polymorphism was detected in germplasm accessions of six closely related Passiflora species (P. edulis, P. alata, P. maliformis, P. nitida, P. quadrangularis and P. setacea) and the data used for accession discrimination and species assignment. A database of P. edulis DNA sequences obtained by NGS technology was examined to identify microsatellite repeats in the sour passion fruit genome. Markers were submitted to evaluation using accessions of cultivated and wild Passiflora species. The new microsatellite markers detected high levels of DNA polymorphism in sour passion fruit and can potentially be used in genetic analysis of P. edulis and other Passiflora species.

Microbial Relevant Fouling in Membrane Bioreactors: Influencing Factors, Characterization, and Fouling Control

PubMed Central

Wu, Bing; Fane, Anthony G.

2012-01-01

Microorganisms in membrane bioreactors (MBRs) play important roles on degradation of organic/inorganic substances in wastewaters, while microbial deposition/growth and microbial product accumulation on membranes potentially induce membrane fouling. Generally, there is a need to characterize membrane foulants and to determine their relations to the evolution of membrane fouling in order to identify a suitable fouling control approach in MBRs. This review summarized the factors in MBRs that influence microbial behaviors (community compositions, physical properties, and microbial products). The state-of-the-art techniques to characterize biofoulants in MBRs were reported. The strategies for controlling microbial relevant fouling were discussed and the future studies on membrane fouling mechanisms in MBRs were proposed. PMID:24958297

Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.

PubMed

Lei, V; Jakobsen, M

2004-01-01

To identify and examine the diversity of predominant lactic acid bacteria (LAB) in koko and koko sour water (KSW) from different Ghanaian production sites with regard to pattern of fermentation (API 50 CHL), genotype, antimicrobial activity, and resistance to low pH and bile salts. In total 215 LAB were isolated from koko and KSW. The isolates were identified using intergenic transcribed spacers (ITS)-PCR restriction fragment length polymorphism (RFLP), API 50 CHL, restriction enzyme analysis with pulsed-field gel electrophoresis (REA-PFGE) and sequencing of the 16S rRNA gene. The dominating micro-organisms in koko was found to be Weisella confusa and Lactobacillus fermentum, followed by Lact. salivarius and Pediococcus spp. Chemometric data analysis were used to link the LAB species to the different production stages and production sites. At intra-species level the isolates were found to have a great diversity. The isolates were investigated for antimicrobial activity using agar diffusion assays, and acid and bile tolerance. Most isolates showed low levels of antimicrobial activity towards the indicator strain Listeria innocua, but not towards the bacteriocin-sensitive Lact. sakei. Growth of all LAB isolates was unaffected by the presence of 0.3% (v/v) oxgall bile. The isolates were able to survive, but were not able to grow in growth medium adjusted to pH 2.5. The dominating LAB of koko and KSW were W. confusa and Lact. fermentum showing a pronounced taxonomic biodiversity at sub-species level between stages within the production as well as between production sites. Other species observed in KSW were Lact. salivarius, Ped. pentosaceus, Ped. acidilactici and Lact. paraplantarum. They occurred in levels of 108 CFU ml-1 in fresh KSW and showed uniform antimicrobial activity, and acid and bile tolerance. The present study gives a detailed picture of the taxonomy and diversity of LAB in an African-fermented millet product that may have potential as a probiotic product for the local population. The chemometric tools Principal Component Analysis and anova Partial Least Squares Regression were proven to be useful in the analysis of microbial groupings and associations with specific sites and stages in the production of koko and KSW.

Representing Microbial Dormancy in Soil Decomposition Models Improves Model Performance and Reveals Key Ecosystem Controls on Microbial Activity

NASA Astrophysics Data System (ADS)

He, Y.; Yang, J.; Zhuang, Q.; Wang, G.; Liu, Y.

2014-12-01

Climate feedbacks from soils can result from environmental change and subsequent responses of plant and microbial communities and nutrient cycling. Explicit consideration of microbial life history traits and strategy may be necessary to predict climate feedbacks due to microbial physiology and community changes and their associated effect on carbon cycling. In this study, we developed an explicit microbial-enzyme decomposition model and examined model performance with and without representation of dormancy at six temperate forest sites with observed soil efflux ranged from 4 to 10 years across different forest types. We then extrapolated the model to all temperate forests in the Northern Hemisphere (25-50°N) to investigate spatial controls on microbial and soil C dynamics. Both models captured the observed soil heterotrophic respiration (RH), yet no-dormancy model consistently exhibited large seasonal amplitude and overestimation in microbial biomass. Spatially, the total RH from temperate forests based on dormancy model amounts to 6.88PgC/yr, and 7.99PgC/yr based on no-dormancy model. However, no-dormancy model notably overestimated the ratio of microbial biomass to SOC. Spatial correlation analysis revealed key controls of soil C:N ratio on the active proportion of microbial biomass, whereas local dormancy is primarily controlled by soil moisture and temperature, indicating scale-dependent environmental and biotic controls on microbial and SOC dynamics. These developments should provide essential support to modeling future soil carbon dynamics and enhance the avenue for collaboration between empirical soil experiment and modeling in the sense that more microbial physiological measurements are needed to better constrain and evaluate the models.

Assessment of maturity during co-composting of penicillin mycelial dreg via fluorescence excitation-emission matrix spectra: Characteristics of chemical and fluorescent parameters of water-extractable organic matter.

PubMed

Zhang, Shihua; Chen, Zhiqiang; Wen, Qinxue; Ma, Jiangya; He, Zhonghua

2016-07-01

To investigate characteristics of water-extractable organic matter (WEOM) from different stages and evaluate the maturity for co-composting penicillin mycelial dreg (PMD) via fluorescence regional integration (FRI) of fluorescence excitation-emission matrix (EEM), a pilot-scale co-composting was carried out. The results showed that a classical temperature profile showed and a degradation rate of 98.1% for residual penicillin was obtained on the 6th day. DOC and DOC/DON ratio were in a low level of 4.0 g kg(-1) and 3.7, respectively, after the 32nd day. In addition, respirometric rate (SOUR) decreased to 0.87 mg O2 g(-1) VS h(-1) finally. The EEM showed that the specific Ex/Em peak related to microbial byproduct-like vanished on the 32nd day, while those related to fulvic-like and humic acid-like appearing on the 24th day. The fluorescence regional integration (FRI) results demonstrated that PV,n/PIII,n increased to 3.28 finally, suggesting a desirable maturity for co-composting PMD. The EEM-FRI consequently has the potential for characterizing the WEOM from the co-composting of PMD. Copyright © 2016 Elsevier Ltd. All rights reserved.

From Metchnikoff to Monsanto and beyond: the path of microbial control.

PubMed

Lord, Jeffrey C

2005-05-01

In 125 years since Metchnikoff proposed the use of Metarhizium anisopliae to control the wheat cockchafer and brought about the first field trials, microbial control has progressed from the application of naturalists' observations to biotechnology and precision delivery. This review highlights major milestones in its evolution and presents a perspective on its current direction. Fungal pathogens, the most eye-catching agents, dominated the early period, but major mycological control efforts for chinch bugs and citrus pests in the US had questionable success, and interest waned. The discoveries of Bacillus popilliae and Bacillus thuringiensis began the era of practical and commercially viable microbial control. A program to control the Japanese beetle in the US led to the discovery of both B. popilliae and Steinernema glaseri, the first nematode used as a microbial control agent. Viral insect control became practical in the latter half of the 20th century, and the first registration was obtained with the Heliothis nuclear polyhedrosis virus in 1975. Now strategies are shifting for microbial control. While Bt transgenic crops are now planted on millions of hectares, the successes of more narrowly defined microbial control are mainly in small niches. Commercial enthusiasm for traditional microbial control agents has been unsteady in recent years. The prospects of microbial insecticide use on vast areas of major crops are now viewed more realistically. Regulatory constraints, activist resistance, benign and efficacious chemicals, and limited research funding all drive changes in focus. Emphasis is shifting to monitoring, conservation, integration with chemical pesticides, and selection of favorable venues such as organic agriculture and countries that have low costs, mild regulatory climates, modest chemical inputs, and small scale farming.

CALHM1 Deletion in Mice Affects Glossopharyngeal Taste Responses, Food Intake, Body Weight, and Life Span.

PubMed

Hellekant, Göran; Schmolling, Jared; Marambaud, Philippe; Rose-Hellekant, Teresa A

2015-07-01

Stimulation of Type II taste receptor cells (TRCs) with T1R taste receptors causes sweet or umami taste, whereas T2Rs elicit bitter taste. Type II TRCs contain the calcium channel, calcium homeostasis modulator protein 1 (CALHM1), which releases adenosine triphosphate (ATP) transmitter to taste fibers. We have previously demonstrated with chorda tympani nerve recordings and two-bottle preference (TBP) tests that mice with genetically deleted Calhm1 (knockout [KO]) have severely impaired perception of sweet, bitter, and umami compounds, whereas their sour and salty tasting ability is unaltered. Here, we present data from KO mice of effects on glossopharyngeal (NG) nerve responses, TBP, food intake, body weight, and life span. KO mice have no NG response to sweet and a suppressed response to bitter compared with control (wild-type [WT]) mice. KO mice showed some NG response to umami, suggesting that umami taste involves both CALHM1- and non-CALHM1-modulated signals. NG responses to sour and salty were not significantly different between KO and WT mice. Behavioral data conformed in general with the NG data. Adult KO mice consumed less food, weighed significantly less, and lived almost a year longer than WT mice. Taken together, these data demonstrate that sweet taste majorly influences food intake, body weight, and life span. © The Author 2015. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

PubMed Central

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

Qatar NGL-2 pipeline problems

DOE Office of Scientific and Technical Information (OSTI.GOV)

El-Jundi, I.M.

The Qatar NGL-2 plant, commissioned in December 1979, was designed to process the associated gas from the offshore crude oil fields of Qatar. The dehydrated, sour, lean gas and wet, sour liquids are transported by two separate lines to the Umm Said NGL complex about 120 km (75 miles) from the central offshore station. The 300-mm (12-in.) -diameter liquids line has suffered general pitting corrosion, and the 600-mm (24-in.) -diameter lean gas line has suffered corrosion and extensive hydrogen-induced cracking (HIC or HIPC). Neither line performed to its design parameters, and many problems in the downstream facilities have been experienced.more » All efforts to clean the solids (debris) from the liquids lines have failed. This in turn interfered with the planned corrosion control program, thus allowing corrosion to continue. Various specialists have investigated the lines in an attempt to find the origin of the solids and to recommend necessary remedial actions. Should the lines fail from pitting corrosion, the effect of a leak at a pressure of about 11 000 kPa (1,595 psi) will be very dangerous, especially if it occurs onshore. To protect the NGL-2 operations against possible risks - both in terms of safety and of losses in revenue - critical sections of the pipelines have been replaced, and all gas liquids pipelines will be replaced soon. Supplementary documents to the API standards were prepared for the replaced pipelines.« less

Role of Iranian Traditional Medicine in the Prevention of Respiratory Infectious Diseases.

PubMed

Soroushzadeh, Sayed Mohammad Ali; Khiveh, Ali; Gerayelimalek, Valiollah

2016-05-01

In order to define appropriate plans for respiratory infectious diseases, in accordance with Iranian traditional medicine, one should cover the topic of "havae vabai". "Havae vabai" is related to the epidemics of respiratory infectious diseases. This study is a review of the role of Iranian traditional medicine in the prevention of respiratory infectious diseases .Resources of traditional medicine with the keyword "havae vabai" were reviewed in Noor digital library. The perspective of traditional medicine for the prevention of disease in "havae vabai" is based on self-recuperation and air modification. Items that are mentioned are; refine the surrounding air, move to a proper space, live in a house with no source of water like fountains and limited flow of air, air-drying, use air freshener, smell fruit sticks, use in-house plants, and place a cloth soaked with vinegar in front of the nose. For self-recuperation, reducing body moisture with proper foods and drugs or with vomiting, diarrhea, phlebotomy, wet-cupping, reduction in food and drink intake, avoiding sexual intercourse, bathing, heavy exercise, inactivity, overeating, hunger, thirst, milk, sweets, fish, fatty foods, fruits especially juicy fruits are recommended. The food that tends to have a sour taste, eating meat cooked with sour taste like vinegar is suggested. The use of the solutions offered in traditional medicine to control air is helpful as it can reduce epidemics, such as influenza; that yearly kills many patients with a heavy financial burden.

Control of microbial contamination.

NASA Technical Reports Server (NTRS)

Mcdade, J. J.

1971-01-01

Two specific applications are discussed of microbial contamination control in planetary quarantine. Under the first concept, using the clean room to control environmental microorganisms, the objective is to reduce the microbial species and keep the numbers of microorganisms within an enclosure at a low level. The clean room concept is aimed at obtaining a product that has a controlled and reduced level of microbial contamination. Under the second concept, using the microbiological barrier to control microbial contamination of a specific product, the barrier techniques are designed to prevent the entry of any microorganisms into a sterile work area. Thus the assembly of space flight hardware within the confines of a microbiological barrier is aimed at obtaining a sterile product. In theory and practice, both approaches are shown to be applicable to the planetary quarantine program.

Emissions & Measurements - Black Carbon

EPA Science Inventory

Emissions and Measurement (EM) research activities performed within the National Risk Management Research Lab NRMRL) of EPA's Office of Research and Development (ORD) support measurement and laboratory analysis approaches to accurately characterize source emissions, and near sour...

Human biology of taste.

PubMed

Gravina, Stephen A; Yep, Gregory L; Khan, Mehmood

2013-01-01

Taste or gustation is one of the 5 traditional senses including hearing, sight, touch, and smell. The sense of taste has classically been limited to the 5 basic taste qualities: sweet, salty, sour, bitter, and umami or savory. Advances from the Human Genome Project and others have allowed the identification and determination of many of the genes and molecular mechanisms involved in taste biology. The ubiquitous G protein-coupled receptors (GPCRs) make up the sweet, umami, and bitter receptors. Although less clear in humans, transient receptor potential ion channels are thought to mediate salty and sour taste; however, other targets have been identified. Furthermore, taste receptors have been located throughout the body and appear to be involved in many regulatory processes. An emerging interplay is revealed between chemical sensing in the periphery, cortical processing, performance, and physiology and likely the pathophysiology of diseases such as diabetes.

Folic acid content and antioxidant activity of different types of beers available in Hungarian retail.

PubMed

Koren, Dániel; Orbán, Csaba; Galló, Nóra; Kun, Szilárd; Vecseri-Hegyes, Beáta; Kun-Farkas, Gabriella

2017-04-01

In this study 40 Hungarian retail beers were evaluated for folic acid content, antioxidant profile and physicochemical parameters. The physicochemical parameters, folic acid content and antioxidant activity of alcohol-free beers were the lowest. Folic acid content of beers aged with sour cherries showed high values, more than 0.4 mg/l and an alcohol-free beer-based mixed drink made with lemon juice contained more than 0.2 mg/l of folic acid. Dark beers and beers aged with sour cherries had the highest antioxidant activity probably owing to their high extract content, components released from the fruits and special malts. These results highlight the possibility of achieving adequate folic acid and relevant antioxidant intake without excessive alcohol and energy consumption by selecting appropriate beer types.

Recalled taste intensity, liking and habitual intake of commonly consumed foods.

PubMed

Cornelis, Marilyn C; Tordoff, Michael G; El-Sohemy, Ahmed; van Dam, Rob M

2017-02-01

Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20-25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting. In Stage 2, 287 U.S. adults validated these selections, and let us reduce them to sets of 11-13 foods. Ratings of recalled taste intensity were consistent across age, sex and overweight status, with the exceptions that sweet, bitter and fatty-tasting foods were rated as more intense by women than by men. The recalled intensity ratings of the most bitter, salty and fatty foods (but not sour or sweet foods) were inversely correlated with liking and intake. The negative correlation between fatty taste intensity and fatty food liking was stronger among normal weight than among overweight participants. Our results suggest that the recalled taste intensity of foods is associated with food liking and habitual consumption, but the strength of these relationships varies by taste. The food lists based on taste intensity ratings provide a resource to efficiently calculate indices of exposure to the different tastes in future studies. Copyright © 2016. Published by Elsevier Ltd.

Recalled taste intensity, liking and habitual intake of commonly consumed foods

PubMed Central

Cornelis, Marilyn C.; Tordoff, Michael G.; El-Sohemy, Ahmed; van Dam, Rob M.

2016-01-01

Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20–25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting. In Stage 2, 287 U.S. adults validated these selections, and let us reduce them to sets of 11–13 foods. Ratings of recalled taste intensity were consistent across age, sex and overweight status, with the exceptions that sweet, bitter and fatty-tasting foods were rated as more intense by women than by men. The recalled intensity ratings of the most bitter, salty and fatty foods (but not sour or sweet foods) were inversely correlated with liking and intake. The negative correlation between fatty taste intensity and fatty food liking was stronger among normal weight than among overweight participants. Our results suggest that the recalled taste intensity of foods is associated with food liking and habitual consumption, but the strength of these relationships varies by taste. The food lists based on taste intensity ratings provide a resource to efficiently calculate indices of exposure to the different tastes in future studies. PMID:27915079

Microbial control of arthropod pests of tropical tree fruits.

PubMed

Dolinski, Claudia; Lacey, Lawrence A

2007-01-01

A multitude of insects and mites attack fruit crops throughout the tropics. The traditional method for controlling most of these pests is the application of chemical pesticides. Growing concern on the negative environmental effects has encouraged the development of alternatives. Inundatively and inoculatively applied microbial control agents (virus, bacteria, fungi, and entomopathogenic nematodes) have been developed as alternative control methods of a wide variety of arthropods including tropical fruit pests. The majority of the research and applications in tropical fruit agroecosystems has been conducted in citrus, banana, coconut, and mango. Successful microbial control initiatives of citrus pests and mites have been reported. Microbial control of arthropod pests of banana includes banana weevil, Cosmopolites sordidus Germar (Coleoptera: Curculionidae) (with EPNs and fungi) among others Oryctes rhinoceros (L.) is one of the most important pests of coconut and one of the most successful uses of non-occluded virus for classical biological control. Key pests of mango that have been controlled with microbial control agents include fruit flies (Diptera: Tephritidae) (with EPNs and fungi), and other pests. Also successful is the microbial control of arthropod pests of guava, papaya and pineapple. The challenge towards a broader application of entomopathogens is the development of successful combinations of entomopathogens, predators, and parasitoids along with other interventions to produce effective and sustainable pest management.

The wearing characteristics of mineral aggregates in highway pavements.

DOT National Transportation Integrated Search

1970-01-01

Fifteen asphaltic concrete and seventeen portland cement concrete pavements located in Virginia were chosen for studies of aggregate wear and related wet pavement friction. Coarse aggregates from thirteen different geologic formations and quarry sour...

Hot and sour in the deep ocean

NASA Astrophysics Data System (ADS)

Sabine, Christopher L.

2017-12-01

Stable layering in the ocean limits the rate that human-derived carbon dioxide can acidify the deep ocean. Now observations show that ocean warming, however, can enhance deep-ocean acidification through increased organic matter decomposition.

Thermophilic nitrate-reducing microorganisms prevent sulfate reduction in cold marine sediments incubated at high temperature

NASA Astrophysics Data System (ADS)

Nepomnyashchaya, Yana; Rezende, Julia; Hubert, Casey

2014-05-01

Hydrogen sulphide produced during metabolism of sulphate-reducing microorganisms (SRM) is toxic, corrosive and causes detrimental oil reservoir souring. During secondary oil recovery, injecting oil reservoirs with seawater that is rich in sulphate and that also cools high temperature formations provides favourable growth conditions for SRM. Nitrate addition can prevent metabolism of SRM by stimulating nitrate-reducing microorganisms (NRM). The investigations of thermophilic NRM are needed to develop mechanisms to control the metabolism of SRM in high temperature oil field ecosystems. We therefore established a model system consisting of enrichment cultures of cold surface marine sediments from the Baltic Sea (Aarhus Bay) that were incubated at 60°C. Enrichments contained 25 mM nitrate and 40 mM sulphate as potential electron acceptors, and a mixture of the organic substrates acetate, lactate, propionate, butyrate (5 mM each) and yeast extract (0.01%) as potential carbon sources and electron donors. Slurries were incubated at 60°C both with and without initial pasteurization at 80°C for 2 hours. In the enrichments containing both nitrate and sulphate, the concentration of nitrate decreased indicating metabolic activity of NRM. After a four-hour lag phase the rate of nitrate reduction increased and the concentration of nitrate dropped to zero after 10 hours of incubation. The concentration of nitrite increased as the reduction of nitrate progressed and reached 16.3 mM after 12 hours, before being consumed and falling to 4.4 mM after 19-day of incubation. No evidence for sulphate reduction was observed in these cultures during the 19-day incubation period. In contrast, the concentration of sulphate decreased up to 50% after one week incubation in controls containing only sulphate but no nitrate. Similar sulfate reduction rates were seen in the pasteurized controls suggesting the presence of heat resistant SRM, whereas nitrate reduction rates were lower in the pasteurized experiment, suggesting either different populations of NRM or a population of NRM that was not resistant to the 80°C pre-treatment. These results demonstrate that thermophilic NRM exist in cold marine sediments from Aarhus Bay and can be enriched under appropriate conditions. Effective microbial control of SRM activity at high temperature in our Aarhus Bay sediment model system depends on the addition of nitrate to stimulate this group of microorganisms.

Is fat taste ready for primetime?

PubMed Central

DiPatrizio, Nicholas V.

2014-01-01

Mounting evidence suggests that gustation is important for the orosensory detection of dietary fats, and might contribute to preferences that humans, rodents, and possibly other mammals exhibit for fat-rich foods. In contrast to sweet, sour, salty, bitter, and umami, fat is not widely recognized as a primary taste quality. Recent investigations, however, provide a wealth of information that is helping to elucidate the specific molecular, cellular, and neural mechanisms required for fat detection in mammals. The latest evidence supporting a fat taste will be explored in this review, with a particular focus on recent studies that suggest a surprising role for gut-brain endocannabinoid signaling in controlling intake and preference for fats based on their proposed taste properties. PMID:24631296

When All Else Fails, Organize and Advocate

ERIC Educational Resources Information Center

Prichard, Ami

2014-01-01

Caught in the perfect storm of a sour economy, declining home values, legislative tax hesitance, and growing unfunded mandates, a school district leads a campaign to raise local tax and bond levies to save jobs and enhance education.

Tasting

MedlinePlus Videos and Cool Tools

... about 10,000 taste buds. The taste buds are linked to the brain by nerve fibers. Food particles are detected by the taste buds, which send nerve ... to the brain. Certain areas of the tongue are more sensitive to certain tastes, like bitter, sour, ...

Oleogustus: The Unique Taste of Fat.

PubMed

Running, Cordelia A; Craig, Bruce A; Mattes, Richard D

2015-09-01

Considerable mechanistic data indicate there may be a sixth basic taste: fat. However, evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed stimuli for "fat taste") differs qualitatively from other tastes is lacking. Using perceptual mapping, we demonstrate that medium and long-chain NEFA have a taste sensation that is distinct from other basic tastes (sweet, sour, salty, and bitter). Although some overlap was observed between these NEFA and umami taste, this overlap is likely due to unfamiliarity with umami sensations rather than true similarity. Shorter chain fatty acids stimulate a sensation similar to sour, but as chain length increases this sensation changes. Fat taste oral signaling, and the different signals caused by different alkyl chain lengths, may hold implications for food product development, clinical practice, and public health policy. © The Author 2015. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.

PubMed

Gabaza, Molly; Shumoy, Habtu; Muchuweti, Maud; Vandamme, Peter; Raes, Katleen

2016-10-12

The aim of this study was to evaluate the soluble and bound phenolic content of finger millet and the impact of process induced changes on phenolic profiles of their sour porridge. Finger millet porridge and intermediate products were collected from four groups of households in the Hwedza communal area, Zimbabwe, after which soluble and bound phenolic compounds (PC) including condensed tannins (CT) were quantified. Bound PC and CT contributed 95% of the total PC and CT. The CT were only detected in the red varieties. Major individual PC identified were catechin occurring in the soluble fraction only, while ferulic, sinapic, and salicylic acid were mainly present in the bound fraction. Fermentation and cooking caused a more than 2-fold increase in soluble PC, CT, and individual PC. Improved traditional processing techniques optimized for improved bioavailability and health benefits of phenolics are highly relevant for the low income populations.

Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds.

PubMed

Talcott, S T; Howard, L R

1999-04-01

Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products.

Detection and partial molecular characterization of atypical plum pox virus isolates from naturally infected sour cherry.

PubMed

Chirkov, Sergei; Ivanov, Peter; Sheveleva, Anna

2013-06-01

Atypical isolates of plum pox virus (PPV) were discovered in naturally infected sour cherry in urban ornamental plantings in Moscow, Russia. The isolates were detected by polyclonal double antibody sandwich ELISA and RT-PCR using universal primers specific for the 3'-non-coding and coat protein (CP) regions of the genome but failed to be recognized by triple antibody sandwich ELISA with the universal monoclonal antibody 5B and by RT-PCR using primers specific to for PPV strains D, M, C and W. Sequence analysis of the CP genes of nine isolates revealed 99.2-100 % within-group identity and 62-85 % identity to conventional PPV strains. Phylogenetic analysis showed that the atypical isolates represent a group that is distinct from the known PPV strains. Alignment of the N-terminal amino acid sequences of CP demonstrated their close similarity to those of a new tentative PPV strain, CR.

Identification of a novel umami compound in potatoes and potato chips.

PubMed

Zhang, Liyun; Peterson, Devin G

2018-02-01

The influence of frying time on the taste profile of potato chips was characterized. Direct comparison of isolates from potato chip samples fried for 170s and 210s indicated longer frying time increased the perceived umami intensity and decreased the sour intensity. The compounds responsible for the greater umami intensity were identified as monosodium l-pyroglutamate (l-MSpG) and monosodium d-pyroglutamate (d-MSpG). The reduction in sour intensity was attributed to the degradation of d-chlorogenic acid. MSpGs were endogenous in raw potatoes and also thermally generated from glutamic acid during frying. Taste recombination studies further confirmed the contribution of both compounds to the umami character of potato chips. Furthermore, time-intensity taste analysis revealed that topical addition of both l- and d-MSpG enhanced the perceived intensity of the umami taste and the overall flavor characteristic of the potato chips. Copyright © 2017 Elsevier Ltd. All rights reserved.

Biochemical characterisation of chlorophyllase from leaves of selected Prunus species--a comparative study.

PubMed

Sytykiewicz, Hubert; Sprawka, Iwona; Czerniewicz, Paweł; Sempruch, Cezary; Leszczyński, Bogumił; Sikora, Marlena

2013-01-01

Despite senescence-induced chlorophyll depletion in plants has been widely studied, the enzymatic background of this physiologically regulated process still remains highly unclear. The purpose of this study was to determine selected biochemical properties of partially purified fractions of chlorophyllase (Chlase, chlorophyll chlorophyllido-hydrolase, EC 3.1.1.14) from leaves of three Prunus species: bird cherry (Prunus padus L.), European plum (Prunus domestica L.), and sour cherry (Prunus cerasus L.). Secondarily, this report was aimed at comparing seasonal dynamics of Chlase activity and chlorophyll a (Chl a) content within investigated plant systems. Molecular weight of native Chlase F1 has been estimated at 90 kDa (bird cherry) and approximately 100 kDa (European plum and sour cherry), whereas molecular mass of Chlase F2 varied from 35 kDa (European plum) to 60 kDa (sour cherry). Furthermore, enzyme fractions possessed similar optimal pH values ranging from 7.6 to 8.0. It was found that among a broad panel of tested metal ions, Hg(+2), Fe(+2), and Cu(+2) cations showed the most pronounced inhibitory effect on the activity of Chlase. In contrast, the presence of Mg(+2) ions influenced a subtle stimulation of the enzymatic activity. Importantly, although Chlase activity was negatively correlated with the amount of Chl a in leaves of examined Prunus species, detailed comparative analyses revealed an incidental decrement of enzymatic activity in early or moderately senescing leaves. It provides evidence that foliar Chlase is not the only enzyme involved in autumnal chlorophyll breakdown and further in-depth studies elucidating this catabolic process are required.

Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo-Dried Sour Cherries.

PubMed

Siucińska, Karolina; Mieszczakowska-Frąc, Monika; Połubok, Aleksandra; Konopacka, Dorota

2016-07-01

Despite having numerous health benefits, dried sour cherries have proven to be more acceptable to consumers when infused with sugar or other sweeteners to enhance their flavor, which, in turn, leads to serious anthocyanin losses. For this reason, a consideration was made for the application of ultrasound to accelerate solid gain and shorten drying time, thus favoring bioactive component retention. To determine the usefulness of ultrasound as a tool for sour cherry osmotic infusion enhancement, the effect of sonication time on dehydration effectiveness, as well as the stability of bioactive components during osmotic treatment and consecutive convective drying, was investigated. Fruits were osmo-dehydrated using a 60% sucrose solution for 120 min (40 °C), during which, ultrasound of 25 kHz (0.4 W/cm(2) ), was applied for 0, 30, 60, 90, and 120 min, after which, the fruits were convectively dried. In the range of the applied ultrasound energy no significant effect of sonication on mass transfer intensification was observed; moreover, longer acoustic treatment seemed to retard moisture removal during subsequent convective drying, which can be related to the breakdown of the parenchyma cell walls caused by the prolonged ultrasound (US) action. It was concluded that although US assistance could be considered neutral for bioactive component retention, excessive sonication time can lead to some anthocyanin deterioration. According to high-performance liquid chromatography analysis, the particular anthocyanin alterations, both during dehydration and final drying, occurred in a similar way. Sonication time prolongation caused approximately 10% more bioactive compound deterioration, than earlier, shorter trials. © 2016 Institute of Food Technologists®

The sensory interactions of organic acids and various flavors in ramen soup systems.

PubMed

Kang, M-W; Chung, S-J; Lee, H-S; Kim, Y; Kim, K-O

2007-11-01

This study was conducted to investigate the sensory interactions between various organic acids and flavorants in 3 types of ramen soup ('beef,' seafood, and 'kimchi') when types and levels of organic acids (citric, malic, and lactic) varied. For 'beef' and seafood ramen soup, weak suprathreshold levels of acids (0.0039% to 0.0071%) were applied to the system and medium suprathreshold of acids (0.0128% to 0.0299%) were applied to the kimchi ramen soup. The amount of acid applied to each system was chosen based on the equiweight level. Descriptive analyses were performed separately for each ramen soup system using 8 trained panelists. A total of 11, 13, and 12 flavor descriptors were generated for 'beef,' seafood, and 'kimchi' soup, respectively. Analysis of variance was conducted to evaluate the effect of organic acid on the sensory characteristics of ramen soup. Principal component analysis was conducted to summarize the relationship between the soup samples and attributes. The effect of organic acids on the flavor attributes of ramen soup was dependent on the soup system as well as adding levels of acid. Addition of lactic acid power (at 0.0066%) in 'beef'ramen soup showed enhancement effect on the sour, salty, beefy, 'mushroom' flavor, and fermented soybean paste soup flavor, whereas lactic acid powder (at 0.0071%) showed enhancement effect only on the sour and fermented soybean paste soup flavor in seafood ramen soup due to the strong 'hot' flavor characteristics of the soup. In kimchi ramen soup, flavor attributes congruent to sourness were enhanced by the addition of organic acids to the system.

Early milk feeding influences taste acceptance and liking during infancy12345

PubMed Central

Mennella, Julie A; Forestell, Catherine A; Morgan, Lindsay K; Beauchamp, Gary K

2009-01-01

Background: We identified a model system that exploits the inherent taste variation in early feedings to investigate food preference development. Objective: The objective was to determine whether exposure to differing concentrations of taste compounds in milk and formulas modifies acceptance of exemplars of the 5 basic taste qualities in a familiar food matrix. Specifically, we examined the effects of consuming hydrolyzed casein formulas (HCFs), which have pronounced bitter, sour, and savory tastes compared with breast milk (BM) and bovine milk–based formulas (MFs), in which these taste qualities are weaker. Design: Subgroups of BM-, MF- and HCF-fed infants, some of whom were fed table foods, were studied on 6 occasions to measure acceptance of sweet, salty, bitter, savory, sour, and plain cereals. Results: In infants not yet eating table foods, the HCF group ate significantly more savory-, bitter-, and sour-tasting and plain cereals than did the BM or MF groups. HCF infants displayed fewer facial expressions of distaste while eating the bitter and savory cereals, and they and BM infants were more likely to smile while they were eating the savory cereal. In formula-fed infants eating table foods, preferences for the basic tastes reflected the types of foods they were being fed. In general, those infants who ate more food displayed fewer faces of distaste. Conclusions: The type of formula fed to infants has an effect on their response to taste compounds in cereal before solid food introduction. This model system of research investigation sheds light on sources of individual differences in taste and perhaps cultural food preferences. PMID:19605570

Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.

PubMed

Mukai, Junji; Tokuyama, Emi; Ishizaka, Toshihiko; Okada, Sachie; Uchida, Takahiro

2007-11-01

Nutritional products for patients with liver failure available on the Japanese market contain many branched-chain amino acids (BCAAs) such as L-leucine, L-isoleucine, and L-valine, which not only have a bitter taste but also strong, unpleasant odours, leading to low palatability. The palatability of these nutritional products can be significantly improved by the addition of flavoured powders containing various kinds of tastants (sucrose, citric acid, etc.) and odourants (fruit, coffee aromas, etc.). The specific effects of the aroma of flavoured powders have not yet been clearly evaluated. In the present article, the inhibitory effect of aroma on the bitterness of BCAA solutions was examined. The bitterness intensity of a BCAA solution at the same concentration as Aminoleban EN was defined as 3.5 (measured by a previously described gustatory sensation method). The bitterness threshold of a BCAA standard solution without added aroma was estimated to be 1.87, while those of BCAA solutions containing green-tea, coffee, apple, vanilla, or strawberry aromas were 2.02, 1.98, 2.35, 2.40 and 2.87, respectively, when evaluated by the probit method. This shows that the addition of an aroma can elevate the bitterness threshold in human volunteers. The green-tea and coffee aromas predominantly evoked bitterness, while the vanilla aroma predominantly evoked sweetness. Apple and strawberry aromas evoked both sweetness and sourness, with the apple aroma having stronger sourness and the strawberry aroma stronger sweetness. Thus, a 'sweet' aroma suppresses the bitterness of BCAA, with coexisting sourness also participating in the bitterness inhibition.

Potential Repercussions Associated with Halanaerobium Colonization of Hydraulically Fractured Shales

NASA Astrophysics Data System (ADS)

Booker, A. E.; Borton, M.; Daly, R. A.; Nicora, C.; Welch, S.; Dusane, D.; Johnston, M.; Sharma, S.; Mouser, P. J.; Cole, D. R.; Lipton, M. S.; Wrighton, K. C.; Wilkins, M.

2017-12-01

Hydraulic fracturing of black shale formations has greatly increased U.S. oil and natural gas recovery. Bacterial Halanaerobium strains become the dominant microbial community member in produced fluids from many fractured shales, regardless of their geographic location. Halanaerobium is not native to the subsurface, but is inadvertently introduced during the drilling and fracturing process. The accumulation of biomass in pipelines and reservoirs is detrimental due to possible well souring, microbially-induced corrosion, and pore clogging. Here, we used Halanaerobium strains isolated from a hydraulically fractured well in the Utica Shale, proteogenomics, isotopic and geochemical field observations, and laboratory growth experiments to identify detrimental effects associated with Halanaerobium growth. Analysis of Halanaerobium isolate genomes and reconstructed genomes from metagenomic datasets revealed the conserved presence of rhodanese-like proteins and anaerobic sulfite reductase complexes that can convert thiosulfate to sulfide. Furthermore, laboratory growth curves confirmed the capability of Halanaerobium to grow across a wide range of pressures (14-7000 PSI). Shotgun proteomic measurements were used to track the higher abundance of rhodanese and anaerobic sulfite reductase enzymes present when thiosulfate was available in the growth media. This technique also identified a higher abundance of proteins associated with the production of extracellular polymeric substances when Halanaerobium was grown under increasing pressures. Halanaerobium culture based assays identified thiosulfate-dependent sulfide production, while pressure incubations revealed higher cellular attachment to quartz surfaces. Increased production of sulfide and organic acids during stationary growth phase suggests that fermentative Halanaerobium use thiosulfate to remove excess reductant, aiding in NAD+ recovery. Additionally, the increased cellular attachment to surfaces under pressure indicates Halanaerobium has the capability of forming cellular clusters that could clog the shale fracture network and limit natural gas recovery. These findings bring awareness to the detrimental effects that could arise from Halanaerobium growth in hydraulically fractured shales throughout the U.S.

National-scale Assessment of Air Toxics Risks

EPA Science Inventory

The national-scale assessment of air toxics risks is a modeling assessment which combines emission inventory development, atmospheric fate and transport modeling, exposure modeling, and risk assessment to characterize the risk associated with inhaling air toxics from outdoor sour...

Contrasting perspectives on the Lava Creek Tuff eruption, Yellowstone, from new U–Pb and 40Ar/39Ar age determinations

USGS Publications Warehouse

Wilson, Colin J. N.; Stelten, Mark; Lowenstern, Jacob B.

2018-01-01

The youngest major caldera-forming event at Yellowstone was the ~ 630-ka eruption of the Lava Creek Tuff. The tuff as mapped consists of two major ignimbrite packages (members A and B), linked to widespread coeval fall deposits and formation of the Yellowstone Caldera. Subsequent activity included emplacement of numerous rhyolite flows and domes, and development of two structurally resurgent domes (Mallard Lake and Sour Creek) that accommodate strain due to continual uplift/subsidence cycles. Uplifted lithologies previously mapped on and adjacent to Sour Creek dome were thought to include the ~ 2.08-Ma Huckleberry Ridge Tuff, cropping out beneath Lava Creek Tuff members A and B. Mapped outcrops of this Huckleberry Ridge Tuff material were sampled as welded ignimbrite (sample YR345) on Sour Creek dome, and at nearby Bog Creek as welded ignimbrite (YR311) underlain by an indurated lithic lag breccia containing blocks of another welded ignimbrite (YR324). Zircon near-rim U–Pb analyses from these samples yield weighted mean ages of 661 ± 13 ka (YR345: 95% confidence), 655 ± 11 ka (YR311), and 664 ± 15 ka (YR324) (combined weighted mean of 658.8 ± 6.6 ka). We also studied two samples of ignimbrite previously mapped as Huckleberry Ridge Tuff on the northeastern perimeter of the Yellowstone Caldera, ~ 12 km ENE of Sour Creek dome. Sanidines from these samples yield 40Ar/39Ar age estimates of 634.5 ± 6.8 ka (8YC-358) and 630.9 ± 4.1 ka (8YC-359). These age data show that all these units represent previously unrecognized parts of the Lava Creek Tuff and do not have any relationship to the Huckleberry Ridge Tuff. Our observations and data imply that the Lava Creek eruption was more complex than is currently assumed, incorporating two tuff units additional to those currently mapped, and which themselves are separated by a time break sufficient for cooling and some reworking. The presence of a lag breccia suggests that a source vent lay nearby (< ~ 3 km) for some of the tuffs and that the Yellowstone Caldera boundary in this area could be reconsidered.

Contrasting perspectives on the Lava Creek Tuff eruption, Yellowstone, from new U-Pb and 40Ar/39Ar age determinations

NASA Astrophysics Data System (ADS)

Wilson, Colin J. N.; Stelten, Mark E.; Lowenstern, Jacob B.

2018-06-01

The youngest major caldera-forming event at Yellowstone was the 630-ka eruption of the Lava Creek Tuff. The tuff as mapped consists of two major ignimbrite packages (members A and B), linked to widespread coeval fall deposits and formation of the Yellowstone Caldera. Subsequent activity included emplacement of numerous rhyolite flows and domes, and development of two structurally resurgent domes (Mallard Lake and Sour Creek) that accommodate strain due to continual uplift/subsidence cycles. Uplifted lithologies previously mapped on and adjacent to Sour Creek dome were thought to include the 2.08-Ma Huckleberry Ridge Tuff, cropping out beneath Lava Creek Tuff members A and B. Mapped outcrops of this Huckleberry Ridge Tuff material were sampled as welded ignimbrite (sample YR345) on Sour Creek dome, and at nearby Bog Creek as welded ignimbrite (YR311) underlain by an indurated lithic lag breccia containing blocks of another welded ignimbrite (YR324). Zircon near-rim U-Pb analyses from these samples yield weighted mean ages of 661 ± 13 ka (YR345: 95% confidence), 655 ± 11 ka (YR311), and 664 ± 15 ka (YR324) (combined weighted mean of 658.8 ± 6.6 ka). We also studied two samples of ignimbrite previously mapped as Huckleberry Ridge Tuff on the northeastern perimeter of the Yellowstone Caldera, 12 km ENE of Sour Creek dome. Sanidines from these samples yield 40Ar/39Ar age estimates of 634.5 ± 6.8 ka (8YC-358) and 630.9 ± 4.1 ka (8YC-359). These age data show that all these units represent previously unrecognized parts of the Lava Creek Tuff and do not have any relationship to the Huckleberry Ridge Tuff. Our observations and data imply that the Lava Creek eruption was more complex than is currently assumed, incorporating two tuff units additional to those currently mapped, and which themselves are separated by a time break sufficient for cooling and some reworking. The presence of a lag breccia suggests that a source vent lay nearby (< 3 km) for some of the tuffs and that the Yellowstone Caldera boundary in this area could be reconsidered.

Effects of Soil Organic Matter Properties and Microbial Community Composition on Enzyme Activities in Cryoturbated Arctic Soils

PubMed Central

Schnecker, Jörg; Wild, Birgit; Hofhansl, Florian; Eloy Alves, Ricardo J.; Bárta, Jiří; Čapek, Petr; Fuchslueger, Lucia; Gentsch, Norman; Gittel, Antje; Guggenberger, Georg; Hofer, Angelika; Kienzl, Sandra; Knoltsch, Anna; Lashchinskiy, Nikolay; Mikutta, Robert; Šantrůčková, Hana; Shibistova, Olga; Takriti, Mounir; Urich, Tim; Weltin, Georg; Richter, Andreas

2014-01-01

Enzyme-mediated decomposition of soil organic matter (SOM) is controlled, amongst other factors, by organic matter properties and by the microbial decomposer community present. Since microbial community composition and SOM properties are often interrelated and both change with soil depth, the drivers of enzymatic decomposition are hard to dissect. We investigated soils from three regions in the Siberian Arctic, where carbon rich topsoil material has been incorporated into the subsoil (cryoturbation). We took advantage of this subduction to test if SOM properties shape microbial community composition, and to identify controls of both on enzyme activities. We found that microbial community composition (estimated by phospholipid fatty acid analysis), was similar in cryoturbated material and in surrounding subsoil, although carbon and nitrogen contents were similar in cryoturbated material and topsoils. This suggests that the microbial community in cryoturbated material was not well adapted to SOM properties. We also measured three potential enzyme activities (cellobiohydrolase, leucine-amino-peptidase and phenoloxidase) and used structural equation models (SEMs) to identify direct and indirect drivers of the three enzyme activities. The models included microbial community composition, carbon and nitrogen contents, clay content, water content, and pH. Models for regular horizons, excluding cryoturbated material, showed that all enzyme activities were mainly controlled by carbon or nitrogen. Microbial community composition had no effect. In contrast, models for cryoturbated material showed that enzyme activities were also related to microbial community composition. The additional control of microbial community composition could have restrained enzyme activities and furthermore decomposition in general. The functional decoupling of SOM properties and microbial community composition might thus be one of the reasons for low decomposition rates and the persistence of 400 Gt carbon stored in cryoturbated material. PMID:24705618

Impact of Prior Consumption on Sour, Sweet, Salty, and Bitter Tastes.

PubMed

Christina, Josephine; Palma-Salgado, Sindy; Clark, Diana; Kahraman, Ozan; Lee, Soo-Yeun

2016-02-01

Food sensory tests generally require panelists to abstain from food or beverage consumption 30 min to an hour before a tasting session. However, investigators do not have a complete control over panelists' intentional or unintentional consumption prior to a tasting session. Currently, it is unclear how prior consumption impacts the results of the tasting session. The aim of this study was to determine the effects of temporary and lingering mouth irritation caused by the consumption of coffee, orange juice, and gum within 1, 15, or 30 min prior to the tasting session on the perception of 4 basic tastes: sweet, salty, sour, and bitter. Fifty-two panelists were served a beverage (orange juice, coffee, and water) or were asked to chew a piece of gum, and then, remained in the waiting room for 1, 15, or 30 min. They were then asked to report taste intensities using 15-cm unstructured line scales. Mean intensities of all tastes were not significantly different when orange juice was a primer at 1, 15, and 30 min when compared to water. Mean intensities of bitter were significantly lower when coffee was a primer at 1, 15, and 30 min than when water was a primer. Mean intensities of sweet were significantly lower when gum was a primer at 1 and 15 min than when water was a primer. The findings showed that it is necessary for 30 min or more waiting period of no food or beverage consumption prior to sensory testing. © 2015 Institute of Food Technologists®

Regulation of bitter taste responses by tumor necrosis factor.

PubMed

Feng, Pu; Jyotaki, Masafumi; Kim, Agnes; Chai, Jinghua; Simon, Nirvine; Zhou, Minliang; Bachmanov, Alexander A; Huang, Liquan; Wang, Hong

2015-10-01

Inflammatory cytokines are important regulators of metabolism and food intake. Over production of inflammatory cytokines during bacterial and viral infections leads to anorexia and reduced food intake. However, it remains unclear whether any inflammatory cytokines are involved in the regulation of taste reception, the sensory mechanism governing food intake. Previously, we showed that tumor necrosis factor (TNF), a potent proinflammatory cytokine, is preferentially expressed in a subset of taste bud cells. The level of TNF in taste cells can be further induced by inflammatory stimuli. To investigate whether TNF plays a role in regulating taste responses, in this study, we performed taste behavioral tests and gustatory nerve recordings in TNF knockout mice. Behavioral tests showed that TNF-deficient mice are significantly less sensitive to the bitter compound quinine than wild-type mice, while their responses to sweet, umami, salty, and sour compounds are comparable to those of wild-type controls. Furthermore, nerve recording experiments showed that the chorda tympani nerve in TNF knockout mice is much less responsive to bitter compounds than that in wild-type mice. Chorda tympani nerve responses to sweet, umami, salty, and sour compounds are similar between TNF knockout and wild-type mice, consistent with the results from behavioral tests. We further showed that taste bud cells express the two known TNF receptors TNFR1 and TNFR2 and, therefore, are potential targets of TNF. Together, our results suggest that TNF signaling preferentially modulates bitter taste responses. This mechanism may contribute to taste dysfunction, particularly taste distortion, associated with infections and some chronic inflammatory diseases. Copyright © 2015 Elsevier Inc. All rights reserved.

Regulation of bitter taste responses by tumor necrosis factor

PubMed Central

Feng, Pu; Jyotaki, Masafumi; Kim, Agnes; Chai, Jinghua; Simon, Nirvine; Zhou, Minliang; Bachmanov, Alexander A.; Huang, Liquan; Wang, Hong

2015-01-01

Inflammatory cytokines are important regulators of metabolism and food intake. Over production of inflammatory cytokines during bacterial and viral infections leads to anorexia and reduced food intake. However, it remains unclear whether any inflammatory cytokines are involved in the regulation of taste reception, the sensory mechanism governing food intake. Previously, we showed that tumor necrosis factor (TNF), a potent proinflammatory cytokine, is preferentially expressed in a subset of taste bud cells. The level of TNF in taste cells can be further induced by inflammatory stimuli. To investigate whether TNF plays a role in regulating taste responses, in this study, we performed taste behavioral tests and gustatory nerve recordings in TNF knockout mice. Behavioral tests showed that TNF-deficient mice are significantly less sensitive to the bitter compound quinine than wild-type mice, while their responses to sweet, umami, salty, and sour compounds are comparable to those of wild-type controls. Furthermore, nerve recording experiments showed that the chorda tympani nerve in TNF knockout mice is much less responsive to bitter compounds than that in wild-type mice. Chorda tympani nerve responses to sweet, umami, salty, and sour compounds are similar between TNF knockout and wild-type mice, consistent with the results from behavioral tests. We further showed that taste bud cells express the two known TNF receptors TNFR1 and TNFR2 and, therefore, are potential targets of TNF. Together, our results suggest that TNF signaling preferentially modulates bitter taste responses. This mechanism may contribute to taste dysfunction, particularly taste distortion, associated with infections and some chronic inflammatory diseases. PMID:25911043

The effects of sour tea (Hibiscus sabdariffa) on hypertension in patients with type II diabetes.

PubMed

Mozaffari-Khosravi, H; Jalali-Khanabadi, B-A; Afkhami-Ardekani, M; Fatehi, F; Noori-Shadkam, M

2009-01-01

To compare the antihypertensive effectiveness of sour tea (ST; Hibiscus sabdariffa) with black tea (BT) infusion in diabetic patients, this double-blind randomized controlled trial was carried out. Sixty diabetic patients with mild hypertension, without taking antihypertensive or antihyperlipidaemic medicines, were recruited in the study. The patients were randomly allocated to the ST and BT groups and instructed to drink ST and BT infusions two times a day for 1 month. Their blood pressure (BP) was measured on days 0, 15 and 30 of the study. The mean of systolic BP (SBP) in the ST group decreased from 134.4+/-11.8 mm Hg at the beginning of the study to 112.7+/-5.7 mm Hg after 1 month (P-value <0.001), whereas this measure changed from 118.6+/-14.9 to 127.3+/-8.7 mm Hg (P-value=0.002) in the BT group during the same period. The intervention had no statistically significant effect on the mean of diastolic BP (DBP) in either the ST or BT group. The mean pulse pressure (PP) of the patients in the ST group decreased from 52.2+/-12.2 to 34.5+/-9.3 mm Hg (P-value <0.001) during the study, whereas in the BT group, it increased from 41.9+/-11.7 to 47.3+/-9.6 mm Hg (P-value=0.01). In conclusion, consuming ST infusion had positive effects on BP in type II diabetic patients with mild hypertension. This study supports the results of similar studies in which antihypertensive effects have been shown for ST.

The effect of long-term nitrate treatment on SRB activity, corrosion rate and bacterial community composition in offshore water injection systems.

PubMed

Bødtker, Gunhild; Thorstenson, Tore; Lillebø, Bente-Lise P; Thorbjørnsen, Bente E; Ulvøen, Rikke Helen; Sunde, Egil; Torsvik, Terje

2008-12-01

Biogenic production of hydrogen sulphide (H(2)S) is a problem for the oil industry as it leads to corrosion and reservoir souring. Continuous injection of a low nitrate concentration (0.25-0.33 mM) replaced glutaraldehyde as corrosion and souring control at the Veslefrikk and Gullfaks oil field (North Sea) in 1999. The response to nitrate treatment was a rapid reduction in number and activity of sulphate-reducing bacteria (SRB) in the water injection system biofilm at both fields. The present long-term study shows that SRB activity has remained low at < or =0.3 and < or =0.9 microg H(2)S/cm(2)/day at Veslefrikk and Gullfaks respectively, during the 7-8 years with continuous nitrate injection. At Veslefrikk, 16S rRNA gene based community analysis by PCR-DGGE showed that bacteria affiliated to nitrate-reducing sulphide-oxidizing Sulfurimonas (NR-SOB) formed major populations at the injection well head throughout the treatment period. Downstream of deaerator the presence of Sulfurimonas like bacteria was less pronounced, and were no longer observed 40 months into the treatment period. The biofilm community during nitrate treatment was highly diverse and relative stable for long periods of time. At the Gullfaks field, a reduction in corrosion of up to 40% was observed after switch to nitrate treatment. The present study show that nitrate injection may provide a stable long-term inhibition of SRB in sea water injection systems, and that corrosion may be significantly reduced when compared to traditional biocide treatment.

Advancing the science of microbial symbiosis to support invasive species management: a case study on Phragmites in the Great Lakes

PubMed Central

Kowalski, Kurt P.; Bacon, Charles; Bickford, Wesley; Braun, Heather; Clay, Keith; Leduc-Lapierre, Michèle; Lillard, Elizabeth; McCormick, Melissa K.; Nelson, Eric; Torres, Monica; White, James; Wilcox, Douglas A.

2015-01-01

A growing body of literature supports microbial symbiosis as a foundational principle for the competitive success of invasive plant species. Further exploration of the relationships between invasive species and their associated microbiomes, as well as the interactions with the microbiomes of native species, can lead to key new insights into invasive success and potentially new and effective control approaches. In this manuscript, we review microbial relationships with plants, outline steps necessary to develop invasive species control strategies that are based on those relationships, and use the invasive plant species Phragmites australis (common reed) as an example of how development of microbial-based control strategies can be enhanced using a collective impact approach. The proposed science agenda, developed by the Collaborative for Microbial Symbiosis and Phragmites Management, contains a foundation of sequential steps and mutually-reinforcing tasks to guide the development of microbial-based control strategies for Phragmites and other invasive species. Just as the science of plant-microbial symbiosis can be transferred for use in other invasive species, so too can the model of collective impact be applied to other avenues of research and management. PMID:25745417

Advancing the science of microbial symbiosis to support invasive species management: a case study on Phragmites in the Great Lakes.

PubMed

Kowalski, Kurt P; Bacon, Charles; Bickford, Wesley; Braun, Heather; Clay, Keith; Leduc-Lapierre, Michèle; Lillard, Elizabeth; McCormick, Melissa K; Nelson, Eric; Torres, Monica; White, James; Wilcox, Douglas A

2015-01-01

A growing body of literature supports microbial symbiosis as a foundational principle for the competitive success of invasive plant species. Further exploration of the relationships between invasive species and their associated microbiomes, as well as the interactions with the microbiomes of native species, can lead to key new insights into invasive success and potentially new and effective control approaches. In this manuscript, we review microbial relationships with plants, outline steps necessary to develop invasive species control strategies that are based on those relationships, and use the invasive plant species Phragmites australis (common reed) as an example of how development of microbial-based control strategies can be enhanced using a collective impact approach. The proposed science agenda, developed by the Collaborative for Microbial Symbiosis and Phragmites Management, contains a foundation of sequential steps and mutually-reinforcing tasks to guide the development of microbial-based control strategies for Phragmites and other invasive species. Just as the science of plant-microbial symbiosis can be transferred for use in other invasive species, so too can the model of collective impact be applied to other avenues of research and management.

Advancing the science of microbial symbiosis to support invasive species management: a case study on Phragmites in the Great Lakes

USGS Publications Warehouse

Kowalski, Kurt P.; Bacon, Charles R.; Bickford, Wesley A.; Braun, Heather A.; Clay, Keith; Leduc-Lapierre, Michele; Lillard, Elizabeth; McCormick, Melissa K.; Nelson, Eric; Torres, Monica; White, James W. C.; Wilcox, Douglas A.

2015-01-01

A growing body of literature supports microbial symbiosis as a foundational principle for the competitive success of invasive plant species. Further exploration of the relationships between invasive species and their associated microbiomes, as well as the interactions with the microbiomes of native species, can lead to key new insights into invasive success and potentially new and effective control approaches. In this manuscript, we review microbial relationships with plants, outline steps necessary to develop invasive species control strategies that are based on those relationships, and use the invasive plant species Phragmites australis (common reed) as an example of how development of microbial-based control strategies can be enhanced using a collective impact approach. The proposed science agenda, developed by the Collaborative for Microbial Symbiosis andPhragmites Management, contains a foundation of sequential steps and mutually-reinforcing tasks to guide the development of microbial-based control strategies for Phragmites and other invasive species. Just as the science of plant-microbial symbiosis can be transferred for use in other invasive species, so too can the model of collective impact be applied to other avenues of research and management.

Effect of recovered binders from recycled shingles and increased RAP percentages on resultant binder PG.

DOT National Transportation Integrated Search

2011-12-01

This research evaluated the properties of recycled asphalt binders from Wisconsin sources. Continuous grading : properties were measured for 18 recycled binder sources: 12 reclaimed asphalt pavement (RAP) sources and 6 recycled : asphalt shingle sour...

Study of microbial diversity in plant-microbe interaction system with oil sludge contamination.

PubMed

Dhote, Monika; Kumar, Anil; Jajoo, Anjana; Juwarkar, Asha

2018-07-03

A 90 days greenhouse experiment was conducted for evaluation of soil microbial diversity in different treatments of rhizospheric and nonrhizospheric oil sludge contaminated soil. Various pot treatments (T1-T5) were as follows: 2% oil sludge contaminated soil was considered as control (T1); augmentation of control with preadapted microbial consortium was T2; addition of Vetiver zizanioide to control was T3; bioaugmentation of control along with V. zizanioide was T4; and bioaugmentation with V. zizanioide and bulking agent was T5. During the study, different microbial populations were determined in all treatments. Additionally, soil microbial diversity using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) of 16S rDNA was carried out. At the end of experimental period, significant increase in microbial number in bioaugmented rhizospheric treatments (T4 and T5) was observed as compared to non-rhizospheric and non-bioaugmented treatments (T2 and T3). The community and sequencing results revealed that combined treatment of plant and microbes resulted in improved microbial species and number. The dominant phyla belonged to γ proteobacteria, β proteobacteria, Chloroflexi, firmicutes, and uncultured bacteria. It is concluded that plant-microbe-soil system supports immense oil degrading microbial diversity and can be used as an effective indicator tool for remediation of oil sludge contaminated sites.

From lithotroph- to organotroph-dominant: directional shift of microbial community in sulphidic tailings during phytostabilization

PubMed Central

Li, Xiaofang; Bond, Philip L.; Van Nostrand, Joy D.; Zhou, Jizhong; Huang, Longbin

2015-01-01

Engineering microbial diversity to enhance soil functions may improve the success of direct revegetation in sulphidic mine tailings. Therefore, it is essential to explore how remediation and initial plant establishment can alter microbial communities, and, which edaphic factors control these changes under field conditions. A long-term revegetation trial was established at a Pb-Zn-Cu tailings impoundment in northwest Queensland. The control and amended and/or revegetated treatments were sampled from the 3-year-old trial. In total, 24 samples were examined using pyrosequencing of 16S rRNA genes and various chemical properties. The results showed that the microbial diversity was positively controlled by soil soluble Si and negatively controlled by soluble S, total Fe and total As, implying that pyrite weathering posed a substantial stress on microbial development in the tailings. All treatments were dominated by typical extremophiles and lithotrophs, typically Truepera, Thiobacillus, Rubrobacter; significant increases in microbial diversity, biomass and frequency of organotrophic genera (typically Nocardioides and Altererythrobacter) were detected in the revegetated and amended treatment. We concluded that appropriate phytostabilization options have the potential to drive the microbial diversity and community structure in the tailings toward those of natural soils, however, inherent environmental stressors may limit such changes. PMID:26268667

HOW INVADED IS INVADED?

EPA Science Inventory

One thrust of invasion biology has been to compare the extent of invasion among communities and biogeographic regions. A problem with such comparisons has been the plethora of metrics used and the lack of standardization as to what data are incorporated into the metrics. One sour...

Network-based Prediction of Lotic Thermal Regimes Across New England

EPA Science Inventory

Thermal regimes are a critical factor in models predicting effects of watershed management activities on fish habitat suitability. We have assembled a database of lotic temperature time series across New England (> 7000 station-year combinations) from state and Federal data sour...

Chlorine stress mediates microbial surface attachment in drinking water systems.

PubMed

Liu, Li; Le, Yang; Jin, Juliang; Zhou, Yuliang; Chen, Guowei

2015-03-01

Microbial attachment to drinking water pipe surfaces facilitates pathogen survival and deteriorates disinfection performance, directly threatening the safety of drinking water. Notwithstanding that the formation of biofilm has been studied for decades, the underlying mechanisms for the origins of microbial surface attachment in biofilm development in drinking water pipelines remain largely elusive. We combined experimental and mathematical methods to investigate the role of environmental stress-mediated cell motility on microbial surface attachment in chlorination-stressed drinking water distribution systems. Results show that at low levels of disinfectant (0.0-1.0 mg/L), the presence of chlorine promotes initiation of microbial surface attachment, while higher amounts of disinfectant (>1.0 mg/L) inhibit microbial attachment. The proposed mathematical model further demonstrates that chlorination stress (0.0-5.0 mg/L)-mediated microbial cell motility regulates the frequency of cell-wall collision and thereby controls initial microbial surface attachment. The results reveal that transport processes and decay patterns of chlorine in drinking water pipelines regulate microbial cell motility and, thus, control initial surface cell attachment. It provides a mechanistic understanding of microbial attachment shaped by environmental disinfection stress and leads to new insights into microbial safety protocols in water distribution systems.

Unaspis lansivora sp. n. (Hemiptera: Diaspididae), a new pest of Lansium domesticum (Meliaceae), and a key to Unaspis species.

PubMed

Watson, Gillian W

2015-01-13

Since 2004, an undescribed species of Unaspis (Hemiptera: Diaspididae) has become a damaging pest on Lansium domesticum Corrêa in the Philippines. Its attack on the leaves causes premature senescence and defoliation, resulting in the production of few, underdeveloped, sour fruit and sometimes killing the trees. The scale was misidentified initially as Lepidosaphes ulmi (Linnaeus) and then as Unaspis citri (Comstock), but further study indicated that it was an undescribed species of potential plant quarantine significance. The pest is described as U. lansivora sp. n. and an identification key to all 19 species of Unaspis is provided. Its distribution, host range and prospects for its biological control are discussed.

Graphite anode surface modification with controlled reduction of specific aryl diazonium salts for improved microbial fuel cells power output.

PubMed

Picot, Matthieu; Lapinsonnière, Laure; Rothballer, Michael; Barrière, Frédéric

2011-10-15

Graphite electrodes were modified with reduction of aryl diazonium salts and implemented as anodes in microbial fuel cells. First, reduction of 4-aminophenyl diazonium is considered using increased coulombic charge density from 16.5 to 200 mC/cm(2). This procedure introduced aryl amine functionalities at the surface which are neutral at neutral pH. These electrodes were implemented as anodes in "H" type microbial fuel cells inoculated with waste water, acetate as the substrate and using ferricyanide reduction at the cathode and a 1000 Ω external resistance. When the microbial anode had developed, the performances of the microbial fuel cells were measured under acetate saturation conditions and compared with those of control microbial fuel cells having an unmodified graphite anode. We found that the maximum power density of microbial fuel cell first increased as a function of the extent of modification, reaching an optimum after which it decreased for higher degree of surface modification, becoming even less performing than the control microbial fuel cell. Then, the effect of the introduction of charged groups at the surface was investigated at a low degree of surface modification. It was found that negatively charged groups at the surface (carboxylate) decreased microbial fuel cell power output while the introduction of positively charged groups doubled the power output. Scanning electron microscopy revealed that the microbial anode modified with positively charged groups was covered by a dense and homogeneous biofilm. Fluorescence in situ hybridization analyses showed that this biofilm consisted to a large extent of bacteria from the known electroactive Geobacter genus. In summary, the extent of modification of the anode was found to be critical for the microbial fuel cell performance. The nature of the chemical group introduced at the electrode surface was also found to significantly affect the performance of the microbial fuel cells. The method used for modification is easy to control and can be optimized and implemented for many carbon materials currently used in microbial fuel cells and other bioelectrochemical systems. Copyright © 2011 Elsevier B.V. All rights reserved.

[Gustometry usefulness for the evaluation of taste sense efficiency. Part I. The range of taste substances concentrations and the result of gustometry examination].

PubMed

Klimacka-Nawrot, Ewa; Suchecka, Wanda; Błońska-Fajfrowska, Barbara

2007-01-01

There are various methods of taste substances application in gustometry examination. The Polish Committee of Standards (Polski Komitet Normalizacyjny--PKN) recommends the performance of sensitivity taste examinations with the use of method based on rinsing out the mouth with water solutions of taste substances (sip-and-spit method) at their growing concentrations. The aim of the present research was to assess the usefulness of taste substances dilutions, whose concentrations were consistent with guidelines of the PKN for the evaluation of the results of examination of sweet, salty and sour taste sensitivity. 795 volunteers, i.e. 473 women and 322 men, aged 18-66, were the subject of study. The range of concentrations in sucrose solutions (0.34-12.00 g/l) as well as in sodium chloride solutions (0.16-2.00 g/l) were proper for examination in order to recognize taste threshold with the most volunteers. However, the use of concentrations in citric acid solutions (in the range 0.13-0.60 g/l) did not enable to investigate the taste sensitivity by reason of the large percentage of persons (85.2%) who correctly recognized the sour taste of the solution with the lowest citric acid concentration. The range of citric acid concentration (0.0036-0.2000 g/l) appeared to be more proper for examination of the sour taste sensitivity. The concentrations of sucrose and sodium chloride solutions recommended by PKN are proper for the examination of sweet and salty taste sensitivity with the use of sip-and-spit method however concentrations of citric acid solutions should be lower than recommended.

Effect of different polishing systems and drinks on the color stability of resin composite.

PubMed

Berber, Asll; Cakir, Filiz Yalcin; Baseren, Meserret; Gurgan, Sevil

2013-07-01

The purpose of this study was to evaluate the color stability of resin composit using different finishing systems and drinks. Composit disks (5 mm diameter, 2 mm thickness) were prepared for each nanofilled composite using a brass mold. The specimens were divided into 5 finishing system groups Mylar strip (Mylar, DuPont, Wilmington, Del., USA), Soft Lex (3M(™) ESPE(™) St. Paul, MN, USA), Enhance (Dentsply-DeTrey GmbHD Konstanz, Germany), Hiluster (KerrHawe, Bioggio, Switzerland), Opti Disc (KerrHawe, Bioggio, Switzerland) and each group was divided into 10 subgroups (n = 10) and stored for 24 hours at 37°C in different drinks water coffee, coffee with sugar, tea, tea with sugar, diet coke, coke, light sour cherry juice or sour cherry juice. Color of all specimens was measured before and after exposure with a spectrophotometer using CIE L*a*b* relative, and color changes (ΔE*) were then calculated. The data were analyzed with a twoway analysis of variance (ANOVA), and mean values were compared by the Tukey HSD test (p = 0.05). For the drinks, the lowest ΔE* values were observed in the water and highest ΔE* values were observed in sour cherry juice. When drinks with and without sugar were compared, all groups with sugar demonstrated a higher color difference than without sugar. For the different finishing systems, Mylar strip group demonstrated significantly highest color change; Enhance groups demonstrated significantly lowest color change. Finishing treatments and storage solutions significantly affect the color stability of resin composite. The presence of sugar in drinks increased the color difference compared to drinks without composit. Polishing techniques and drinking drinks with sugar may affect the color of esthetic restorations.

Breast-feeding duration: influence on taste acceptance over the first year of life.

PubMed

Schwartz, Camille; Chabanet, Claire; Laval, Caroline; Issanchou, Sylvie; Nicklaus, Sophie

2013-03-28

Early feeding experiences, e.g. related to milk feeding, can affect later food and taste preferences. However, consequences of breast-feeding on taste acceptance are under-investigated. The objective of the present study was to examine the impact of exclusive breast-feeding duration (DEB) on taste acceptance at 6 and 12 months in the same infants (n 122). Mothers recorded the DEB. Acceptance of solutions of each of the five basic tastes relative to water was evaluated in the laboratory at 6 and 12 months by the ingestion ratio (IR). Kendall correlations were calculated between the DEB and the IR. Only 16 % completed at least 6 months of exclusive breast-feeding; 79 % had begun complementary feeding by 6 months. At 6 months, infants preferred sweet, salty and umami solutions over water and were indifferent to sour and bitter solutions. The longer an infant was breast-fed, the more s/he accepted the umami solution at 6 months. At 12 months, infants preferred sweet and salty solutions over water and were indifferent to sour, bitter and umami solutions. The relationship between the DEB and acceptance of the umami solution was not observed at 12 months. No relationship was observed between the DEB and sweet, salty, sour and bitter taste acceptance at 6 or 12 months. The association between the DEB and umami taste acceptance at 6 months may relate to the higher glutamate content of human milk compared with formula milk. Beyond the acknowledged metabolic benefits of breast-feeding, this suggests that prolonged breast-feeding could also be associated with an impact on sensory preference at the beginning of complementary feeding.

[Health effects of sour cherries with unique polyphenolic composition in their fruits].

PubMed

Hegedűs, Attila; Papp, Nóra; Blázovics, Anna; Stefanovitsné Bányai, Éva

2018-05-01

Health effects of fruit consumption are confirmed by many studies. Such effects are attributed to the polyphenolic compounds accumulating in fruit skin and mesocarp tissues. They contribute to the regulation on transcriptional, post-transcriptional and epigenetic levels. Since people consume much less fruits than the recommended quantities, a new approach includes the promotion of super fruits that are extremely rich sources of specific health compounds. A comparative analysis of Hungarian stone fruit cultivars detected a huge variability in fruit in vitro antioxidant capacity and total polyphenolic content. Two outstanding sour cherry cultivars ('Pipacs 1' and 'Fanal') were identified to accumulate elevated levels of polyphenolic compounds in their fruits. Sour cherries with different polyphenolic compositions were tested against alimentary induced hyperlipidemia using male Wistar rat model. Consumption of cherry fruit had different consequences for different cultivars: consumption of 'Pipacs 1' and 'Fanal' fruits resulted in 30% lower total cholesterol levels in the sera of hyperlipidemic animals after only 10 days of treatment. However, the consumption of 'Újfehértói fürtös' fruit has not induced significant alterations in the same parameter. Other lipid parameters also reflected the short-term beneficial effects of 'Pipacs 1' and 'Fanal' fruits. We suggest that not only some tropical and berry fruits might be considered as super fruits but certain genotypes of stone fruits as well. These have indeed marked physiological effects. Since 'Pipacs 1' and 'Fanal' are rich sources of colourless polyphenolics (e.g., phenolic acids and isoflavonoids) and anthocyanins, respectively, the protective effects associated with their consumption can be attributed to different polyphenolic compounds. Orv Hetil. 2018; 159(18): 720-725.

Characterization of sour cherry isolates of plum pox virus from the Volga Basin in Russia reveals a new cherry strain of the virus.

PubMed

Glasa, Miroslav; Prikhodko, Yuri; Predajňa, Lukáš; Nagyová, Alžbeta; Shneyder, Yuri; Zhivaeva, Tatiana; Subr, Zdeno; Cambra, Mariano; Candresse, Thierry

2013-09-01

Plum pox virus (PPV) is the causal agent of sharka, the most detrimental virus disease of stone fruit trees worldwide. PPV isolates have been assigned into seven distinct strains, of which PPV-C regroups the genetically distinct isolates detected in several European countries on cherry hosts. Here, three complete and several partial genomic sequences of PPV isolates from sour cherry trees in the Volga River basin of Russia have been determined. The comparison of complete genome sequences has shown that the nucleotide identity values with other PPV isolates reached only 77.5 to 83.5%. Phylogenetic analyses clearly assigned the RU-17sc, RU-18sc, and RU-30sc isolates from cherry to a distinct cluster, most closely related to PPV-C and, to a lesser extent, PPV-W. Based on their natural infection of sour cherry trees and genomic characterization, the PPV isolates reported here represent a new strain of PPV, for which the name PPV-CR (Cherry Russia) is proposed. The unique amino acids conserved among PPV-CR and PPV-C cherry-infecting isolates (75 in total) are mostly distributed within the central part of P1, NIa, and the N terminus of the coat protein (CP), making them potential candidates for genetic determinants of the ability to infect cherry species or of adaptation to these hosts. The variability observed within 14 PPV-CR isolates analyzed in this study (0 to 2.6% nucleotide divergence in partial CP sequences) and the identification of these isolates in different localities and cultivation conditions suggest the efficient establishment and competitiveness of the PPV-CR in the environment. A specific primer pair has been developed, allowing the specific reverse-transcription polymerase chain reaction detection of PPV-CR isolates.

Dynamics of 'Candidatus Liberibacter asiaticus' Colonization of New Growth of Citrus.

PubMed

Hilf, Mark E; Luo, Weiqi

2018-05-14

'Candidatus Liberibacter asiaticus' is a phloem-colonizing intracellular bacterial pathogen of citrus associated with the disease huanglongbing. A study of patterns of colonization and bacterial population growth in new growth of different citrus types was conducted by pruning infected citron, sweet orange, sour orange, mandarin, citrange and Citrus macrophylla trees to force the growth of axillary and adventitious shoots. The first three leaves on newly emerged shoots were collected at 30, 60 and 90 days to assess colonization and population growth of 'Ca. L. asiaticus' using real time PCR (qPCR). Single trials were conducted with mandarin and citron, two trials each for citrange, sour orange and sweet orange, and four trials for C. macrophylla. In citron the proportion of colonized leaves increased significantly over time, with 67, 85 and 96% of leaves colonized at 30, 60 and 90 days, respectively. For the other citrus types the exact proportion of colonized leaves differed, but colonization exceeded 60% in mandarin, sour orange, and citrange, and exceeded 80% at 30 days in two trials with sweet orange and three trials with C. macrophylla, but there was no significant increase in the proportion of colonized leaves at 60 and 90 days. Bacteria were readily detected by 30 days in new leaves of all citrus types. Differences in the growth of the bacterial population between citrus types and at different times of the year were noted, but common trends were apparent. In general, bacterial titers peaked at 60 days, except in leaves of C. macrophylla where bacterial titers peaked at 30 days. The early and consistently high proportion of leaf colonization observed for new growth of sweet orange during two trials and for C. macrophylla during three trials indicates a near synchronous colonization of new leaves by 30 days.

Designer cells programming quorum-sensing interference with microbes.

PubMed

Sedlmayer, Ferdinand; Hell, Dennis; Müller, Marius; Ausländer, David; Fussenegger, Martin

2018-05-08

Quorum sensing is a promising target for next-generation anti-infectives designed to address evolving bacterial drug resistance. The autoinducer-2 (AI-2) is a key quorum-sensing signal molecule which regulates bacterial group behaviors and is recognized by many Gram-negative and Gram-positive bacteria. Here we report a synthetic mammalian cell-based microbial-control device that detects microbial chemotactic formyl peptides through a formyl peptide sensor (FPS) and responds by releasing AI-2. The microbial-control device was designed by rewiring an artificial receptor-based signaling cascade to a modular biosynthetic AI-2 production platform. Mammalian cells equipped with the microbial-control gene circuit detect formyl peptides secreted from various microbes with high sensitivity and respond with robust AI-2 production, resulting in control of quorum sensing-related behavior of pathogenic Vibrio harveyi and attenuation of biofilm formation by the human pathogen Candida albicans. The ability to manipulate mixed microbial populations through fine-tuning of AI-2 levels may provide opportunities for future anti-infective strategies.

Changes in anthocyanin production during domestication of citrus

USDA-ARS?s Scientific Manuscript database

Mandarin (C. reticulata), citron (C. medica) and pummelo (C. maxima) are imortant fruit species of the genus Citrus and parents of the interspecific hybrids that constitute the most familiar commercial varities of citrus: sweet orange, sour orange, clementine, lemon lme and grapefruit. Citron and it...

40 CFR 98.238 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... unit that separates hydrogen sulfide and/or carbon dioxide from sour natural gas using liquid or solid... sealing compound), metal to metal compression, or fluid barrier through which natural gas or liquid can... gas or CO2. Condensate means hydrocarbon and other liquid, including both water and hydrocarbon...

Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties.

PubMed

Hosseini, Seyed Saeid; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid

2016-01-01

Sour orange peel, a by-product of the fruit juice industry, was used as a source of pectin. The effects of temperature (75-95°C), time (30-90 min), and liquid-solid ratio (20-40, v/w) were investigated on yield, methoxylation degree (DE), and galacturonic acid content using a Box-Behnken design and response surface methodology. The highest extraction yield (17.95 ± 0.3%) was obtained at temperature of 95°C, time of 90 min, and liquid-solid ratio of 25 (v/w). The DE values for the pectin ranged from 17% to 30.5%, indicating that the pectin was low in methoxyle. The emulsifying activity of pectin extracted under optimal conditions was 45%. The emulsions were 86.6% stable at 4°C and 71.4% at 23°C after 30 days of storage. The pectin exhibited Newtonian flow at low concentrations (≤ 1.0%, w/v); as the concentration increased, pseudoplastic flow became dominant. Copyright © 2015 Elsevier B.V. All rights reserved.

Development of EPA`s new methods to quantify vector attraction of wastewater sludges

DOE Office of Scientific and Technical Information (OSTI.GOV)

Farrell, J.B.; Bhide, V.; Smith, J.E. Jr.

1996-05-01

EPA`s 1979 and 1993 sludge regulations require that sewage sludge be reduced in vector attraction before it can be applied to the land. In the 1979 regulation, satisfactory vector attraction reduction (VAR) could be demonstrated if treatment processes reduced the volatile solids content of sludge by 38%. The 1993 regulation adds two alternative test methods for aerobic sludges for determining whether VAR has been adequate. In the first method, specific oxygen uptake rate (SOUR) of the sludge must be <1.5 mg O{sub 2}/hr/g total solids, and in the second method, the additional volatile solids reduction (AVSR) that occurs when themore » sludge is further digested for 30 days must be <15%. Experimentation with the new tests is described. Comparisons among the three methods showed that the 38% VSR requirement and the SOUR test were equivalent only near 20{degree}C. The AVSR test was more conservative than either of the other tests. 18 refs., 7 figs., 3 tabs.« less

Continuous microbial cultures maintained by electronically-controlled device

NASA Technical Reports Server (NTRS)

Eisler, W. J., Jr.; Webb, R. B.

1967-01-01

Photocell-controlled instrument maintains microbial culture. It uses commercially available chemostat glassware, provides adequate aeration through bubbling of the culture, maintains the population size and density, continuously records growth rates over small increments of time, and contains a simple, sterilizable nutrient control mechanism.

Microbial control of structural insect pests

USDA-ARS?s Scientific Manuscript database

Three major pest groups affecting urban structures, ants, termites, and peridomestic cockroaches, are potentially the most amenable for the development of microbial controls. It is not only because of their economic importance, but their biology and ecology make them more susceptible to control by e...

Biotechnological Aspects of Microbial Extracellular Electron Transfer

PubMed Central

Kato, Souichiro

2015-01-01

Extracellular electron transfer (EET) is a type of microbial respiration that enables electron transfer between microbial cells and extracellular solid materials, including naturally-occurring metal compounds and artificial electrodes. Microorganisms harboring EET abilities have received considerable attention for their various biotechnological applications, in addition to their contribution to global energy and material cycles. In this review, current knowledge on microbial EET and its application to diverse biotechnologies, including the bioremediation of toxic metals, recovery of useful metals, biocorrosion, and microbial electrochemical systems (microbial fuel cells and microbial electrosynthesis), were introduced. Two potential biotechnologies based on microbial EET, namely the electrochemical control of microbial metabolism and electrochemical stimulation of microbial symbiotic reactions (electric syntrophy), were also discussed. PMID:26004795

Differences in Taste Perception and Spicy Preference: A Thai-Japanese Cross-cultural Study.

PubMed

Trachootham, Dunyaporn; Satoh-Kuriwada, Shizuko; Lam-Ubol, Aroonwan; Promkam, Chadamas; Chotechuang, Nattida; Sasano, Takashi; Shoji, Noriaki

2017-12-25

Taste perception is influenced by several factors. However, the relation between taste perception and food culture is unclear. This study compared taste thresholds between populations with different food culture, i.e. Thai and Japanese. A matched case-control study was conducted in 168 adults (84 for each; aged between 50 and 90 years). The age, sex, systemic disease, medication, smoking, xerostomia, and oral hygiene of both groups were not different. Recognition thresholds (RTs) of sweet, salty, sour, bitter, and umami were measured using filter paper disc (FPD). Detection taste thresholds were measured using electrogustometry. Spicy preference was measured by calibrated questionnaires. Higher RTs of all tastes and higher detection taste thresholds were found in Thai as compared to those of Japanese (P < 0.0001). Separate analyses of healthy and unhealthy persons confirmed the significant differences between 2 countries. The average thresholds for sweet, salty, sour, and bitter in Thai and Japanese were 4 and 2, respectively. The average threshold for umami in Thai and Japanese was 5 and 3, respectively. Moreover, Thai population had stronger preference for spicy food (P < 0.0001) with 70% mild- or moderate and 10% strong lovers, compared to over 90% non- or mild-spicy lovers in Japanese. In addition, 70% of Thai consumed spicy food weekly, whilst 80% of Japanese consumed it monthly. Our findings suggested that population with stronger spicy preference such as Thai had much poorer taste sensitivity and perception than that with milder preference like Japanese. Extensive international survey is needed to conclude the influence of food culture on taste perception. © The Author(s) 2017. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Carbohydrate production, balance and translocation in leaves, shoots and fruits of Montmorency sour cherry

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kappes, E.M.

1986-01-01

Carbohydrate production, export and use were studied for different organs of sour cherry (Prunus cerasus L. Montmorency). Gross carbohydrate (/sup 14/CO/sub 2/) export started between 27.2 and 77.6% of full leaf expansion. The 10th leaf developing started export later than the 7th leaf, suggesting that higher carbohydrate availability during leaf expansion delays export initiation. In support of this, gross export started earlier (44.4-52.4% full expansion) after source leaf removal, than in the control (77.6%). Translocation was primarily vertical (following orthostichies). Most leaves of fruiting shoots exported bidirectionally to the apex and fruits, only leaves closest to fruits exported exclusively tomore » fruits during rapid cell division (Stage I) and rapid cell expansion (Stage III). Net export, determined from carbohydrate balance models started at 17 and 51% expansion for the 7th and terminal leaf, and at 26.5% of shoot elongation. Cumulative carbohydrate production of the 7th and terminal leaves during the first 9 and 11 days after emergence, exceeded carbohydrate accumulated at final size, 464.2 and 148.9 mg. A fruit carbohydrate balance was developed to determine contributions by fruit photosynthesis and fruit respiration, and to identify periods of greatest carbohydrate import. Fruit photosynthesis during development was characterized under different environmental conditions. Gross photosynthesis and chlorophyll content per fruit increased to a maximum during stage II and decreased thereafter. Gross photosynthesis approached a maximum at 40/sub 0/C. Since dark respiration increased exponentially over the same temperature range, net photosynthesis reached a maximum at 18/sup 0/C. Photorespiration was not detected.« less

Genetic tracing of the gustatory neural pathway originating from Pkd1l3-expressing type III taste cells in circumvallate and foliate papillae

PubMed Central

Yamamoto, Kurumi; Ishimaru, Yoshiro; Ohmoto, Makoto; Matsumoto, Ichiro; Asakura, Tomiko; Abe, Keiko

2011-01-01

Polycystic kidney disease 1-like 3 (Pkd1l3) is expressed specifically in sour-sensing type III taste cells that have synaptic contacts with afferent nerve fibers in circumvallate and foliate papillae located in the posterior region of the tongue, though not in fungiform papillae or the palate. To visualize the gustatory neural pathways that originate from type III taste cells in circumvallate and foliate papillae, we established transgenic mouse lines that express the transneuronal tracer wheat germ agglutinin (WGA) under the control of the mouse Pkd1l3 gene promoter/enhancer. The WGA transgene was accurately expressed in Pkd1l3-expressing type III taste cells in circumvallate and foliate papillae. Punctate WGA protein signals appeared to be detected specifically in type III taste cells but not in other types of taste cells. WGA protein was transferred primarily to a subset of neurons located in close proximity to the glossopharyngeal nerve bundles in the nodose/petrosal ganglion. WGA signals were also observed in a small population of neurons in the geniculate ganglion. This result demonstrates the anatomical connection between taste receptor cells in the foliate papillae and the chorda tympani nerves. WGA protein was further conveyed to neurons in a rostro-central subdivision of the nucleus of the solitary tract. These findings demonstrate that the approximately 10 kb 5’-flanking region of the mouse Pkd1l3 gene functions as a type III taste cell-specific promoter/enhancer. In addition, experiments using the pkd1l3-WGA transgenic mice reveal a sour gustatory pathway that originates from taste receptor cells in the posterior region of the tongue. PMID:21883212

Behavioral analysis of Drosophila transformants expressing human taste receptor genes in the gustatory receptor neurons.

PubMed

Adachi, Ryota; Sasaki, Yuko; Morita, Hiromi; Komai, Michio; Shirakawa, Hitoshi; Goto, Tomoko; Furuyama, Akira; Isono, Kunio

2012-06-01

Transgenic Drosophila expressing human T2R4 and T2R38 bitter-taste receptors or PKD2L1 sour-taste receptor in the fly gustatory receptor neurons and other tissues were prepared using conventional Gal4/UAS binary system. Molecular analysis showed that the transgene mRNAs are expressed according to the tissue specificity of the Gal4 drivers. Transformants expressing the transgene taste receptors in the fly taste neurons were then studied by a behavioral assay to analyze whether transgene chemoreceptors are functional and coupled to the cell response. Since wild-type flies show strong aversion against the T2R ligands as in mammals, the authors analyzed the transformants where the transgenes are expressed in the fly sugar receptor neurons so that they promote feeding ligand-dependently if they are functional and activate the neurons. Although the feeding preference varied considerably among different strains and individuals, statistical analysis using large numbers of transformants indicated that transformants expressing T2R4 showed a small but significant increase in the preference for denatonium and quinine, the T2R4 ligands, as compared to the control flies, whereas transformants expressing T2R38 did not. Similarly, transformants expressing T2R38 and PKD2L1 also showed a similar preference increase for T2R38-specific ligand phenylthiocarbamide (PTC) and a sour-taste ligand, citric acid, respectively. Taken together, the transformants expressing mammalian taste receptors showed a small but significant increase in the feeding preference that is taste receptor and also ligand dependent. Although future improvements are required to attain performance comparable to the endogenous robust response, Drosophila taste neurons may serve as a potential in vivo heterologous expression system for analyzing chemoreceptor function.

Which Members of the Microbial Communities Are Active? Microarrays

NASA Astrophysics Data System (ADS)

Morris, Brandon E. L.

Here, we introduce the concept of microarrays, discuss the advantages of several different types of arrays and present a case study that illustrates a targeted-profiling approach to bioremediation of a hydrocarbon-contaminated site in an Arctic environment. The majority of microorganisms in the terrestrial subsurface, particularly those involved in 'heavy oil' formation, reservoir souring or biofouling remain largely uncharacterised (Handelsman, 2004). There is evidence though that these processes are biologically catalysed, including stable isotopic composition of hydrocarbons in oil formations (Pallasser, 2000; Sun et al., 2005), the absence of biodegraded oil from reservoirs warmer than 80°C (Head et al., 2003) or negligible biofouling in the absence of biofilms (Dobretsov et al., 2009; Lewandowski and Beyenal, 2008), and all clearly suggest an important role for microorganisms in the deep biosphere in general and oilfield systems in particular. While the presence of sulphate-reducing bacteria in oilfields was first observed in the early twentieth century (Bastin, 1926), it was only through careful experiments with isolates from oil systems or contaminated environments that unequivocal evidence for hydrocarbon biodegradation under anaerobic conditions was provided (for a review, see Widdel et al., 2006). Work with pure cultures and microbial enrichments also led to the elucidation of the biochemistry of anaerobic aliphatic and aromatic hydrocarbon degradation and the identification of central metabolites and genes involved in the process, e.g. (Callaghan et al., 2008; Griebler et al., 2003; Kropp et al., 2000). This information could then be extrapolated to the environment to monitor degradation processes and determine if in situ microbial populations possessed the potential for contaminant bioremediation, e.g. Parisi et al. (2009). While other methods have also been developed to monitor natural attenuation of hydrocarbons (Meckenstock et al., 2004), we are only at the early stages of understanding the microbial processes that occur in petroliferous formations and the surrounding subterranean environment. Important first steps in characterising the microbiology of oilfield systems involve identifying the microbial community structure and determining how population diversity changes are affected by the overall geochemical and biological parameters of the system. This is relatively easy to do today by using general 16S rRNA primers for PCR and building clone libraries. For example, previous studies using molecular methods characterised many dominant prokaryotes in petroleum reservoirs (Orphan et al., 2000) and in two Alaskan North Slope oil facilities (Duncan et al., 2009; Pham et al., 2009). However, the problem is that more traditional molecular biology approaches, such as 16S clone libraries, fail to detect large portions of the community perhaps missing up to half of the biodiversity (see Hong et al., 2009) and require significant laboratory time to construct large libraries necessary to increase the probability of detecting the majority of even bacterial biodiversity. In the energy sector, the overarching desire would be to quickly assess the extent of in situ hydrocarbon biodegradation or to disrupt detrimental processes such as biofouling, and in these cases it may not be necessary to identify specific microbial species. Rather, it would be more critical to evaluate metabolic processes or monitor gene products that are implicated in the specific activity of interest. Research goals such as these are well suited for a tailored application of microarray technology.

Differential Facial Responses to Four Basic Tastes in Newborns.

ERIC Educational Resources Information Center

Rosentstein, Diana; Oster, Harriet

1988-01-01

Investigated the distinctiveness and recognizability of taste-elicited facial expressions in 12 newborns two hours of age. Findings demonstrated that newborns differentiate sour and bitter from each other and from salty, and discriminate between sweet and nonsweet. Judges accurately identified newborns' responses to sucrose, but systematically…

Evaluation of wood chip gasification to produce reburn fuel for coal-fired boilers

EPA Science Inventory

Gasification/reburn testing with biomass and other wastes is of interest to both the U.S. Environmental Protection Agency (EPA) and the Italian Ministry of the Environment & Territory (IMET). Gasification systems that use wastes as feedstock should provide a clean, efficient sour...

ADDRESSING HUMAN EXPOSURES TO AIR POLLUTANTS AROUND BUILDINGS IN URBAN AREAS WITH COMPUTATIONAL FLUID DYNAMICS MODELS

EPA Science Inventory

This paper discusses the status and application of Computational Fluid Dynamics (CFD) models to address challenges for modeling human exposures to air pollutants around urban building microenvironments. There are challenges for more detailed understanding of air pollutant sour...

Sour Notes

ERIC Educational Resources Information Center

Hanson, Dan

2011-01-01

Fight songs such as "The Victors" and "Notre Dame Victory March" have become part of the American music lexicon. Along with their sister songs, alma maters, they stir memories of carefree college days, elicit feelings of pride, and sometimes--especially fight songs--poke fun at athletic foes. They are the embodiment of…

Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements

USDA-ARS?s Scientific Manuscript database

In addition to flavor attributes, pomegranate juices have sweet, sour, bitter tastes, astringent, and toothetch feeling factors. Many factors influence tastes and feeling factors. Measuring these attributes without a sensory panel makes economic sense. This investigation compares descriptive sensory...

40 CFR 407.61 - Specialized definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... term cherries, sweet shall include the processing of all sweet varieties of cherries into the following... product styles: Canned, bottled and bulk, sweet and sour, pitted and unpitted, bleached, sweetened...-site production of by-products such as alcohol, sugar or animal feed. (r) The term plums shall mean the...

40 CFR 407.61 - Specialized definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... term cherries, sweet shall include the processing of all sweet varieties of cherries into the following... product styles: Canned, bottled and bulk, sweet and sour, pitted and unpitted, bleached, sweetened...-site production of by-products such as alcohol, sugar or animal feed. (r) The term plums shall mean the...

40 CFR 407.61 - Specialized definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... term cherries, sweet shall include the processing of all sweet varieties of cherries into the following... product styles: Canned, bottled and bulk, sweet and sour, pitted and unpitted, bleached, sweetened...-site production of by-products such as alcohol, sugar or animal feed. (r) The term plums shall mean the...

Science in a Box. Body Works II: Test Your Taste.

ERIC Educational Resources Information Center

Learning, 1991

1991-01-01

Presents classroom learning activities to help elementary teachers and students learn about and experiment with the sense of taste. One involves tasting an apple while smelling an onion; another involves locating areas of the tongue that respond to salt, sweet, bitter, and sour. (SM)

The Angel Inside Went Sour.

ERIC Educational Resources Information Center

Rothman, Esther P.

The author describes her experiences as principal of the Livingston School for Girls (New York City) which was created for delinquent adolescents suspended from regular schools. Using specific incidents and personal interpretations, the author discusses the policy and objectives of the school through descriptions of the girls themselves,…

Negotiating in School Districts when Times Are Tough

ERIC Educational Resources Information Center

Dolph, David

2012-01-01

When the economy is depressed, resources are limited, mandates are overwhelming, and the organizational climate in the district is souring, education leaders and teachers union officials often brace themselves for contentious negotiations. Poor economic conditions affect the district's ability to offer raises, maintain current benefit levels, and…

CO2 EMISSIONS FROM BIOENERGY AND OTHER BIOGENIC SOURCES IN STATIONARY SOURCES

EPA Science Inventory

On January 12, 2011, EPA announced a series of steps to address the treatment of biogenic CO2 emissions from stationary sources, including a detailed study of the scientific and technical issues associated with accounting for biogenic carbon dioxide emissions from stationary sour...

40 CFR 503.31 - Special definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 503.31 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) SEWAGE SLUDGE STANDARDS... microorganisms in the absence of air. (c) Density of microorganisms is the number of microorganisms per unit mass...) Specific oxygen uptake rate (SOUR) is the mass of oxygen consumed per unit time per unit mass of total...

Strengthening mechanisms and mechanical properties of high interstitial stainless steel for drill collar and its corrosion resistance

NASA Astrophysics Data System (ADS)

Lee, Eunkyung

Two types (CN66, CN71) of high interstitial stainless steels (HISSs) were investigated for down-hole application in sour gas well environments. Experiments were designed to identify factors that have a significant effect on mechanical properties. The three factors examined in the study were carbon + nitrogen content (0.66 or 0.71 mass %), cooling rate in quenching (air or water), and heat treatment time (2 or 4 hours). The results showed that the cooling rate, C+N content, and the two-factor interaction of these variables have a significant effect on the mechanical properties of HISSs. Based on the statistical analysis results on mechanical properties, extensive analyses were undertaken to understand the strengthening mechanisms of HISSs. Microstructure analysis revealed that a pearlite phase with a high carbide and/or nitride content is dissolved in the matrix by heat treatment at 1,200 ºC which is considered the dissolution to increase the concentration of interstitial elements in steels. The distribution of elements in HISSs was investigated by quantitative mapping using EPMA, which showed that the high carbon concentration (carbide/cementite) area was decreased by increases in both the cooling rate and C+N content. The ferrite volume fraction of each specimen is increased by an increase in cooling rate, because there is insufficient time to form austenite from retained ferrite. The lattice expansion of HISS was investigated by the calculation of lattice parameters under various conditions, and these investigations confirm the solid solution strengthening effect on HISSs. CN66 with heat treatment at fast cooling has the highest wear resistance; a finding that was consistent with hardening mechanisms that occur due to an increased ferrite volume fraction. In addition, precipitates on the surface and the chemical bonding of chromium were investigated. As the amount of CrN bonding increased, the wear resistance also increased. This study also assessed the corrosion resistance properties of HISSs and shows that the alloys developed in the present study effectively resist attack by sour acid gas and salt water by immersion tests using sour-brine environment and salt water. In addition, electrochemical polarization tests show that the corrosion pitting potential of the heat treated HISSs in sodium chloride solution is the highest among the benchmark alloys. This result shows that this alloy resists corrosion well under the high temperature and high pressure conditions in the presence of high-pressure H2S and CO 2 sour gas well environments.

Impact of Substratum Surface on Microbial Community Structure and Treatment Performance in Biological Aerated Filters

PubMed Central

Kim, Lavane; Pagaling, Eulyn; Zuo, Yi Y.

2014-01-01

The impact of substratum surface property change on biofilm community structure was investigated using laboratory biological aerated filter (BAF) reactors and molecular microbial community analysis. Two substratum surfaces that differed in surface properties were created via surface coating and used to develop biofilms in test (modified surface) and control (original surface) BAF reactors. Microbial community analysis by 16S rRNA gene-based PCR-denaturing gradient gel electrophoresis (DGGE) showed that the surface property change consistently resulted in distinct profiles of microbial populations during replicate reactor start-ups. Pyrosequencing of the bar-coded 16S rRNA gene amplicons surveyed more than 90% of the microbial diversity in the microbial communities and identified 72 unique bacterial species within 19 bacterial orders. Among the 19 orders of bacteria detected, Burkholderiales and Rhodocyclales of the Betaproteobacteria class were numerically dominant and accounted for 90.5 to 97.4% of the sequence reads, and their relative abundances in the test and control BAF reactors were different in consistent patterns during the two reactor start-ups. Three of the five dominant bacterial species also showed consistent relative abundance changes between the test and control BAF reactors. The different biofilm microbial communities led to different treatment efficiencies, with consistently higher total organic carbon (TOC) removal in the test reactor than in the control reactor. Further understanding of how surface properties affect biofilm microbial communities and functional performance would enable the rational design of new generations of substrata for the improvement of biofilm-based biological treatment processes. PMID:24141134

Long-term reactive nitrogen loading alters soil carbon and microbial community properties in a subalpine forest ecosystem

USGS Publications Warehouse

Boot, Claudia M.; Hall, Ed K.; Denef, Karolien; Baron, Jill S.

2016-01-01

Elevated nitrogen (N) deposition due to increased fossil fuel combustion and agricultural practices has altered global carbon (C) cycling. Additions of reactive N to N-limited environments are typically accompanied by increases in plant biomass. Soil C dynamics, however, have shown a range of different responses to the addition of reactive N that seem to be ecosystem dependent. We evaluated the effect of N amendments on biogeochemical characteristics and microbial responses of subalpine forest organic soils in order to develop a mechanistic understanding of how soils are affected by N amendments in subalpine ecosystems. We measured a suite of responses across three years (2011–2013) during two seasons (spring and fall). Following 17 years of N amendments, fertilized soils were more acidic (control mean 5.09, fertilized mean 4.68), and had lower %C (control mean 33.7% C, fertilized mean 29.8% C) and microbial biomass C by 22% relative to control plots. Shifts in biogeochemical properties in fertilized plots were associated with an altered microbial community driven by reduced arbuscular mycorrhizal (control mean 3.2 mol%, fertilized mean 2.5 mol%) and saprotrophic fungal groups (control mean 17.0 mol%, fertilized mean 15.2 mol%), as well as a decrease in N degrading microbial enzyme activity. Our results suggest that decreases in soil C in subalpine forests were in part driven by increased microbial degradation of soil organic matter and reduced inputs to soil organic matter in the form of microbial biomass.

Effects of combining microbial and chemical insecticides on mortality of the Pecan Weevil (Coleoptera: Curculionidae).

PubMed

Shapiro-Ilan, David I; Cottrell, Ted E; Wood, Bruce W

2011-02-01

The pecan weevil, Curculio caryae (Horn), is a key pest of pecan [Carya illinoinensis (Wangenh.) K. Koch]. Current control recommendations are based on chemical insecticide applications. Microbial control agents such as the entomopathogenic nematode, Steinernema carpocapsae (Weiser) and the fungus Beauveria bassiana (Balsamo) Vuillemin occur naturally in southeastern U.S. pecan orchards and have shown promise as alternative control agents for C. caryjae. Conceivably, the chemical and microbial agents occur simultaneously within pecan orchards or might be applied concurrently. The objective of this study was to determine the interactions between two chemical insecticides that are used in commercial C. caryae control (i.e., carbaryl and cypermethrin applied below field rates) and the microbial agents B. bassiana and S. carpocapsae. In laboratory experiments, pecan weevil larval or adult mortality was assessed after application of microbial or chemical treatments applied singly or in combination (microbial + chemical agent). The nature of interactions (antagonism, additivity, or synergy) in terms of weevil mortality was evaluated over 9 d (larvae) or 5 d (adults). Results for B. bassiana indicated synergistic activity with carbaryl and antagonism with cypermethrin in C. caryae larvae and adults. For S. carpocapsae, synergy was detected with both chemicals in C. caryae larvae, but only additive effects were detected in adult weevils. Our results indicate that the chemical-microbial combinations tested are compatible with the exception of B. bassiana and cypermethrin. In addition, combinations that exhibited synergistic interactions may provide enhanced C. caryae control in commercial field applications; thus, their potential merits further exploration.

[Effects of exogenous glucose and starch on soil carbon metabolism of root zone and root function in potted sweet cherry].

PubMed

Zhou, Wen-jie; Zhang, Peng; Qin, Si-jun; Lyu, De-guo

2015-11-01

One-year-old potted sweet cheery trees were treated with 4 g · kg(-1) exogenous glucose or starch and with non-addition of exogenous carbon as the control for up to 60 days. Soil of root zone was sampled to analyze soil microbial biomass carbon, activities of invertase and amylase and microbial community functional diversity during the 60-day treatment, and roots were sampled for analysis of root respiratory rate, respiratory pathways and root viability after treatment for 30 days. Results showed that the invertase activity and the microbial biomass carbon initially increased and decreased subsequently, with the maxima which were 14.0% and 13.1% higher in the glucose treatment than in the control treatment appeared after 15 and 7 days of treatments, respectively. Soil organic matter content increased first then decreased and finally moderately increased again. Amylase activity was 7.5-fold higher in the starch treatment than in the control treatment after 15-day treatment. Soil microbial biomass carbon was higher in the starch treatment than in the control treatment except after 7-day treatment. Soil organic matter content initially increased and then decreased, but it was still 19.8% higher than in the control after 60-day treatment. BIOLOG results showed that the maximum average well color development (AWCD) value and microbial activity appeared after 15-day treatment in the following order: starch>glucose>control. After 30-day treatment, glucose treatment resulted in a significant increase in the soil microbial utilization of carbohydrates, carboxylic acid, amino acids, phenolic acids and amines, and starch treatment significantly increased the soil microbial utilization of carbohydrates, carboxylic acid, polymers and phenolic acids. After 30-day treatment, the total root respiratory rate and root viability were 21.4%, 19.4% and 65.5%, 37.0% higher in glucose treatment than in the control and starch treatments, respectively. These results indicated exogenous glucose and starch affected soil carbon metabolism and enhanced soil microbial activity, the root respiratory rate and root viability.

Effects of Technology on Experienced Job Characteristics and Job Satisfaction.

DTIC Science & Technology

1980-07-01

Ability to discriminate between odors (sense of smell) 23. Ability to discriminate between salty , sour, sweet (sense of taste ) 24. Ability to remember...Ability to estimate speed Ability to estimate quality Sense of touch Sense of smell Sense of taste Cognitive .833 Ability to remember names Ability to

Federal Funding of Social Work Research: High Hopes or Sour Grapes?

ERIC Educational Resources Information Center

Corvo, Kenneth; Chen, Wan-Yi; Selmi, Patrick

2011-01-01

Placed in the historical context of government funding of academic research, this critical analysis identifies the complexities and implications of schools of social work pursuing federal grants for research. Schools of social work with particular organizational characteristics are better able to compete for federal grants, incurring lower…

Proximity of Private Domestic Wells to Underground Storage Tanks in Oklahoma

EPA Science Inventory

For protecting drinking water supplies, the locations of areas with reliance on private domestic wells (hereafter referred to as “wells”) and their relationship to contaminant sources need to be determined. A key resource in the U.S. was the 1990 Census where the sour...

27 CFR 25.191 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

Primacy and Recency Effects for Taste

ERIC Educational Resources Information Center

Daniel, Thomas A.; Katz, Jeffrey S.

2018-01-01

Historically, much of what we know about human memory has been discovered in experiments using visual and verbal stimuli. In two experiments, participants demonstrated reliably high recognition for nonverbal liquids. In Experiment 1, participants showed high accuracy for recognizing tastes (bitter, salty, sour, sweet) over a 30-s delay in a…

PERCHLORATE LEVELS IN SAMPLES OF SODIUM NITRATE FERTILIZER DERIVED FROM CHILEAN CALICHE

EPA Science Inventory

Paleogeochemical deposits in northern Chile are a rich source of naturally occurring sodium nitrate. These caliche ores are mined and processed to isolate NaNO3 (16-0-0) for use in fertilizers. Coincidentally, these very same deposits are a natural soure of perchlorate anion (C...

27 CFR 25.191 - General.

Code of Federal Regulations, 2014 CFR

2014-04-01

... TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

27 CFR 25.191 - General.

Code of Federal Regulations, 2012 CFR

2012-04-01

... TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

27 CFR 25.191 - General.

Code of Federal Regulations, 2013 CFR

2013-04-01

... TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

HomeFront Strong (HFS): Building Resiliency in Military Families

DTIC Science & Technology

2015-09-01

spouses. Contemporary Family Therapy , 37(3), 221-231. doi: 10.1007/s10591-015-9336-8. Presentations Kees, M. (2014). Promoting resilience in...diffe rent tastes on different parts of your tongue • Try tast ing things w ith strong flavors (e.g. sour lemon. bitter dark chocolate . salty pretzels

Evaluation of fly ash in lean Portland Cement Concrete base "Econocrete".

DOT National Transportation Integrated Search

1986-08-01

Fly ash was used in this evaluation study to replace 30, 50 and 70 : percent of the 400 1bs. of cement currently used in each cu. yd. of : portland cement econocrete base paving mix. : Two Class "c" ashes and one Class "F" ash from Iowa approved sour...

40 CFR 407.61 - Specialized definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... cranberries. (d) The term cherries, sweet shall include the processing of all sweet varieties of cherries into... following brined product styles: Canned, bottled and bulk, sweet and sour, pitted and unpitted, bleached... includes the on-site production of by-products such as alcohol, sugar or animal feed. (r) The term plums...

An Inquiry into Differences in Patient Outcomes by Observing Dietitian and Nurse Practitioner Management of Hyperlipidemia

DTIC Science & Technology

1987-07-01

excluded fats Breads and Cereals: Breads Commercial biscuits, muffins, #-Whole wheat cornbread, cakes, cake mixes, -Rye cookies , fried pies, cupcakes...Oatmeal *Chips -Pumpernickle Egg Bread -French rolls Cheese Bread #-English muffins (whole wheat) Commercial mixes containing -Sour dough bread dried

Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes

USDA-ARS?s Scientific Manuscript database

Citrus fruit flavor is an important attribute prioritized in variety improvement. The objectives of this study were to compare aroma volatiles in juice samples from 13 selected genotypes of mandarins and mandarin relatives, including six mandarins, three sour oranges, one satsuma, one clementine, on...

Sequencing of diverse mandarin, pummelo and orange genomes reveals complex history of admixture during citrus domestication

USDA-ARS?s Scientific Manuscript database

Cultivated citrus are selections from, or hybrids of, wild progenitor species whose identities and contributions to citrus domestication remain controversial. Here we sequence and compare citrus genomes—a high-quality reference haploid clementine genome and mandarin, pummelo, sweet-orange and sour-o...

9 CFR 590.539 - Defrosting operations.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 590.539 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG... objectionable odors and are unfit for human food (e.g., sour, musty, fermented, or decomposed odors) shall be.... Defrosted liquid shall not be held more than 16 hours prior to processing or drying. (e) Sanitary methods...

Characterization of chemical, biological and antiproliferative properties of fermented black carrot juice,shalgam

USDA-ARS?s Scientific Manuscript database

Shalgam juice is a dark red-colored and sour fermented beverage produced and consumed in Turkey. The main ingredient of shalgam juice is black carrot, which is rich in anthocyanins. In this study, commercially available shalgam juice was characterized by determining its chemical composition and anti...

Approaching Undergraduate Research with Students Who Are Deaf and Hard-of-Hearing

ERIC Educational Resources Information Center

Gehret, Austin U.; Trussell, Jessica W.; Michel, Lea V.

2017-01-01

An undergraduate research experience can provide a unique opportunity for students to learn and grow as scientists; when positive, this experience is often transformative and motivates students to pursue science, technology, engineering and mathematics (STEM) graduate degrees or careers. Conversely, negative research experiences can sour a…

27 CFR 25.191 - General.

Code of Federal Regulations, 2011 CFR

2011-04-01

... TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

9 CFR 590.539 - Defrosting operations.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 590.539 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG... objectionable odors and are unfit for human food (e.g., sour, musty, fermented, or decomposed odors) shall be... container. (1) Frozen eggs packed in metal or plastic containers may be placed in running tap water (70 F...

9 CFR 590.539 - Defrosting operations.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 590.539 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG... objectionable odors and are unfit for human food (e.g., sour, musty, fermented, or decomposed odors) shall be... container. (1) Frozen eggs packed in metal or plastic containers may be placed in running tap water (70 F...

9 CFR 590.539 - Defrosting operations.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 590.539 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG... objectionable odors and are unfit for human food (e.g., sour, musty, fermented, or decomposed odors) shall be... container. (1) Frozen eggs packed in metal or plastic containers may be placed in running tap water (70 F...

9 CFR 590.539 - Defrosting operations.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 590.539 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EGG... objectionable odors and are unfit for human food (e.g., sour, musty, fermented, or decomposed odors) shall be... container. (1) Frozen eggs packed in metal or plastic containers may be placed in running tap water (70 F...

Microbial safety in space

NASA Astrophysics Data System (ADS)

Krooneman, Janneke; Harmsen, Hermie; Landini, Paolo; Zinn, Manfred; Munaut, Françoise; van der Meer, Walter; Beimfohr, Claudia; Reichert, Bas; Preuß, Andrea

2005-10-01

Microbial hygiene is important in our daily lives; preventing and combating microbial infections is increasingly important in society. In hospitals, strict monitoring and control is exercised for people and infrastructure alike. In modern buildings, air-conditioning system are screened for harmful bacteria such as Legionella. More recently, concerns about SARS (virus) and anthrax (bacteria) have added pressure on the scientific community to come up with adequate monitoring and control techniques to assure microbial hygiene. Additionally, the use of biotechnological recycling and cleaning processes for sustainability brings the need for reliable monitoring tools and preventive or riks-reducing strategies. In the manned space environment, similar problems need to be solved and efforts have already been made to study the behaviour of micro-organisms and microbial hygiene onboard space stations.

Life Support Systems Microbial Challenges

NASA Technical Reports Server (NTRS)

Roman, Monserrate C.

2009-01-01

This viewgraph presentation reviews the current microbial challenges of environmental control and life support systems. The contents include: 1) Environmental Control and Life Support Systems (ECLSS) What is it?; 2) A Look Inside the International Space Station (ISS); 3) The Complexity of a Water Recycling System; 4) ISS Microbiology Acceptability Limits; 5) Overview of Current Microbial Challenges; 6) In a Perfect World What we Would like to Have; and 7) The Future.

Influence of aeolian activities on the distribution of microbial abundance in glacier ice

NASA Astrophysics Data System (ADS)

Chen, Y.; Li, X.-K.; Si, J.; Wu, G.-J.; Tian, L.-D.; Xiang, S.-R.

2014-10-01

Microorganisms are continuously blown onto the glacier snow, and thus the glacial depth profiles provide excellent archives of microbial communities and climatic and environmental changes. However, it is uncertain about how aeolian processes that cause climatic changes control the distribution of microorganisms in the glacier ice. In the present study, microbial density, stable isotopic ratios, 18O / 16O in the precipitation, and mineral particle concentrations along the glacial depth profiles were collected from ice cores from the Muztag Ata glacier and the Dunde ice cap. The ice core data showed that microbial abundance was often, but not always associated with high concentrations of particles. Results also revealed clear seasonal patterning with high microbial abundance occurring in both the cooling autumn and warming spring-summer seasons. Microbial comparisons among the neighbouring glaciers display a heterogeneous spatial pattern, with the highest microbial cell density in the glaciers lying adjacent to the central Asian deserts and lowest microbial density in the southwestern margin of the Tibetan Plateau. In conclusion, microbial data of the glaciers indicates the aeolian deposits of microorganisms in the glacier ice and that the spatial patterns of microorgansisms are related to differences in sources of microbial flux and intensity of aeolian activities in the current regions. The results strongly support our hypothesis of aeolian activities being the main agents controlling microbial load in the glacier ice.

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

PubMed Central

Kobayashi, Yoshikazu; Habara, Masaaki; Ikezazki, Hidekazu; Chen, Ronggang; Naito, Yoshinobu; Toko, Kiyoshi

2010-01-01

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets. PMID:22319306

Functional expression of the taste-modifying protein, miraculin, in transgenic lettuce.

PubMed

Sun, Hyeon-Jin; Cui, Min-Long; Ma, Biao; Ezura, Hiroshi

2006-01-23

Taste-modifying proteins are a natural alternative to artificial sweeteners and flavor enhancers and have been used in some cultures for centuries. The taste-modifying protein, miraculin, has the unusual property of being able to modify a sour taste into a sweet taste. Here, we report the use of a plant expression system for the production of miraculin. A synthetic gene encoding miraculin was placed under the control of constitutive promoters and transferred to lettuce. Expression of this gene in transgenic lettuce resulted in the accumulation of significant amounts of miraculin protein in the leaves. The miraculin expressed in transgenic lettuce possessed sweetness-inducing activity. These results demonstrate that the production of miraculin in edible plants can be a good alternative strategy to enhance the availability of this protein.

Incorporating microbial dormancy dynamics into soil decomposition models to improve quantification of soil carbon dynamics of northern temperate forests

NASA Astrophysics Data System (ADS)

He, Yujie; Yang, Jinyan; Zhuang, Qianlai; Harden, Jennifer W.; McGuire, Anthony D.; Liu, Yaling; Wang, Gangsheng; Gu, Lianhong

2015-12-01

Soil carbon dynamics of terrestrial ecosystems play a significant role in the global carbon cycle. Microbial-based decomposition models have seen much growth recently for quantifying this role, yet dormancy as a common strategy used by microorganisms has not usually been represented and tested in these models against field observations. Here we developed an explicit microbial-enzyme decomposition model and examined model performance with and without representation of microbial dormancy at six temperate forest sites of different forest types. We then extrapolated the model to global temperate forest ecosystems to investigate biogeochemical controls on soil heterotrophic respiration and microbial dormancy dynamics at different temporal-spatial scales. The dormancy model consistently produced better match with field-observed heterotrophic soil CO2 efflux (RH) than the no dormancy model. Our regional modeling results further indicated that models with dormancy were able to produce more realistic magnitude of microbial biomass (<2% of soil organic carbon) and soil RH (7.5 ± 2.4 Pg C yr-1). Spatial correlation analysis showed that soil organic carbon content was the dominating factor (correlation coefficient = 0.4-0.6) in the simulated spatial pattern of soil RH with both models. In contrast to strong temporal and local controls of soil temperature and moisture on microbial dormancy, our modeling results showed that soil carbon-to-nitrogen ratio (C:N) was a major regulating factor at regional scales (correlation coefficient = -0.43 to -0.58), indicating scale-dependent biogeochemical controls on microbial dynamics. Our findings suggest that incorporating microbial dormancy could improve the realism of microbial-based decomposition models and enhance the integration of soil experiments and mechanistically based modeling.

Incorporating microbial dormancy dynamics into soil decomposition models to improve quantification of soil carbon dynamics of northern temperate forests

USGS Publications Warehouse

He, Yujie; Yang, Jinyan; Zhuang, Qianlai; Harden, Jennifer W.; McGuire, A. David; Liu, Yaling; Wang, Gangsheng; Gu, Lianhong

2015-01-01

Soil carbon dynamics of terrestrial ecosystems play a significant role in the global carbon cycle. Microbial-based decomposition models have seen much growth recently for quantifying this role, yet dormancy as a common strategy used by microorganisms has not usually been represented and tested in these models against field observations. Here we developed an explicit microbial-enzyme decomposition model and examined model performance with and without representation of microbial dormancy at six temperate forest sites of different forest types. We then extrapolated the model to global temperate forest ecosystems to investigate biogeochemical controls on soil heterotrophic respiration and microbial dormancy dynamics at different temporal-spatial scales. The dormancy model consistently produced better match with field-observed heterotrophic soil CO2 efflux (RH) than the no dormancy model. Our regional modeling results further indicated that models with dormancy were able to produce more realistic magnitude of microbial biomass (<2% of soil organic carbon) and soil RH (7.5 ± 2.4 Pg C yr−1). Spatial correlation analysis showed that soil organic carbon content was the dominating factor (correlation coefficient = 0.4–0.6) in the simulated spatial pattern of soil RHwith both models. In contrast to strong temporal and local controls of soil temperature and moisture on microbial dormancy, our modeling results showed that soil carbon-to-nitrogen ratio (C:N) was a major regulating factor at regional scales (correlation coefficient = −0.43 to −0.58), indicating scale-dependent biogeochemical controls on microbial dynamics. Our findings suggest that incorporating microbial dormancy could improve the realism of microbial-based decomposition models and enhance the integration of soil experiments and mechanistically based modeling.

Global pattern and controls of soil microbial metabolic quotient

DOE PAGES

Xu, Xiaofeng; Schimel, Joshua P.; Janssens, Ivan A.; ...

2017-05-02

The microbial metabolic quotient (MMQ), microbial respiration per unit of biomass, is a fundamental factor controlling heterotrophic respiration, the largest carbon flux in soils. The magnitude and controls of MMQ at regional scale remain uncertain. We compiled a comprehensive data set of MMQ to investigate the global patterns and controls of MMQ in top 30 cm soils. Published MMQ values, generally measured in laboratory microcosms, were adjusted on ambient soil temperature using long-term (30 yr) average site soil temperature and a Q10 = 2. The area-weighted global average of MMQ_Soil is estimated as 1.8 (1.5–2.2) (95% confidence interval) lmol C•hmore » -1•mmol -1 microbial biomass carbon (MBC) with substantial variations across biomes and between cropland and natural ecosystems. Variation was most closely associated with biological factors, followed by edaphic and meteorological parameters. MMQ_Soil was greatest in sandy clay and sandy clay loam and showed a pH maximum of 6.7 - 0.1 (mean ± se). At large scale, MMQ_Soil varied with latitude and mean annual temperature (MAT), and was negatively correlated with microbial N:P ratio, supporting growth rate theory. These trends led to large differences in MMQ_Soil between natural ecosystems and cropland. When MMQ was adjusted to 11°C (MMQ_Ref), the global MAT in the top 30 cm of soils, the area-weighted global averages of MMQ_Ref was 1.5 (1.3–1.8) lmol C•mmol MBC -1•h -1. The values, trends, and controls of MMQ_Soil add to our understanding of soil microbial influences on soil carbon cycling and could be used to represent microbial activity in global carbon models.« less

Global pattern and controls of soil microbial metabolic quotient

DOE Office of Scientific and Technical Information (OSTI.GOV)

Xu, Xiaofeng; Schimel, Joshua P.; Janssens, Ivan A.

The microbial metabolic quotient (MMQ), microbial respiration per unit of biomass, is a fundamental factor controlling heterotrophic respiration, the largest carbon flux in soils. The magnitude and controls of MMQ at regional scale remain uncertain. We compiled a comprehensive data set of MMQ to investigate the global patterns and controls of MMQ in top 30 cm soils. Published MMQ values, generally measured in laboratory microcosms, were adjusted on ambient soil temperature using long-term (30 yr) average site soil temperature and a Q10 = 2. The area-weighted global average of MMQ_Soil is estimated as 1.8 (1.5–2.2) (95% confidence interval) lmol C•hmore » -1•mmol -1 microbial biomass carbon (MBC) with substantial variations across biomes and between cropland and natural ecosystems. Variation was most closely associated with biological factors, followed by edaphic and meteorological parameters. MMQ_Soil was greatest in sandy clay and sandy clay loam and showed a pH maximum of 6.7 - 0.1 (mean ± se). At large scale, MMQ_Soil varied with latitude and mean annual temperature (MAT), and was negatively correlated with microbial N:P ratio, supporting growth rate theory. These trends led to large differences in MMQ_Soil between natural ecosystems and cropland. When MMQ was adjusted to 11°C (MMQ_Ref), the global MAT in the top 30 cm of soils, the area-weighted global averages of MMQ_Ref was 1.5 (1.3–1.8) lmol C•mmol MBC -1•h -1. The values, trends, and controls of MMQ_Soil add to our understanding of soil microbial influences on soil carbon cycling and could be used to represent microbial activity in global carbon models.« less

Control of Pecan Weevil With Microbial Biopesticides.

PubMed

Shapiro-Ilan, David I; Cottrell, Ted E; Bock, Clive; Mai, Kim; Boykin, Debbie; Wells, Lenny; Hudson, William G; Mizell, Russell F

2017-12-08

The pecan weevil, Curculio caryae (Horn) (Coleoptera: Curculionidae), is a key pest of pecans Carya illinoinensis ([Wangenh.] K. Koch) (Fagales: Juglandaceae). Control recommendations rely on broad spectrum chemical insecticides. Due to regulatory and environmental concerns, effective alternatives for C. caryae control must be sought for pecan production in conventional and organic systems. We explored the use of microbial biopesticides for control of C. caryae in Georgia pecan orchards. Three experiments were conducted. The first investigated an integrated microbial control approach in an organic system at two locations. Three microbial agents, Grandevo (based on byproducts of the bacterium Chromobacterium subtsugae Martin, Gundersen-Rindal, Blackburn & Buyer), the entomopathogenic nematode Steinernema carpocapsae (Weiser), and entomopathogenic fungus Beauveria bassiana (Balsamo) Vuillemin, were applied to each treatment plot (0.6 ha) at different times during the season. A second experiment compared the effects of S. carpocapsae and B. bassiana applied as single treatments relative to application of both agents (at different times); survival of C. caryae was assessed approximately 11 mo after larvae were added to pots sunk in an organic pecan orchard. In a conventional orchard (with 1.0 ha plots), the third experiment compared Grandevo applications to a commonly used regime of chemical insecticides (carbaryl alternated with a pyrethroid). All experiments were repeated in consecutive years. The combined pest management tactic (experiment 1) reduced C. caryae infestation relative to non-treated control plots in both locations in 2014 and one of the two locations in 2015 (the other location had less than 1% infestation). In experiment 2, no differences among combined microbial treatments, single-applied microbial treatments or different numbers of application were observed, yet all microbial treatments reduced C. caryae survival relative to the control. In the third experiment, both Grandevo and standard chemical insecticide applications resulted in lower weevil infestation than the control (both years) and there was no difference between the insecticide treatments in 2014 although the chemical insecticide regime had slightly lower infestation in 2015. These results provide evidence that microbial biopesticides can substantially reduce pecan weevil infestations in organic and nonorganic systems. Published by Oxford University Press on behalf of Entomological Society of America 2017. This work is written by (a) US Government employee(s) and is in the public domain in the US.

Dynamics of organic matter and microbial populations in amended soil: a multidisciplinary approach

NASA Astrophysics Data System (ADS)

Gigliotti, Giovanni; Pezzolla, Daniela; Zadra, Claudia; Albertini, Emidio; Marconi, Gianpiero; Turchetti, Benedetta; Buzzini, Pietro

2013-04-01

The application of organic amendments to soils, such as pig slurry, sewage sludge and compost is considered a tool for improving soil fertility and enhancing C stock. The addition of these different organic materials allows a good supply of nutrients for plants but also contributes to C sequestration, affects the microbial activity and the transformation of soil organic matter (SOM). Moreover, the addition of organic amendment has gained importance as a source of greenhouse gas (GHG) emissions and then as a cause of the "Global Warming". Therefore, it is important to investigate the factors controlling the SOM mineralization in order to improve soil C sequestration and decreasing at the same time the GHG emissions. The quality of organic matter added to the soil will play an important role in these dynamics, affecting the microbial activity and the changes in microbial community structure. A laboratory, multidisciplinary experiment was carried out to test the effect of the amendment by anaerobic digested livestock-derived organic materials on labile organic matter evolution and on dynamics of microbial population, this latter both in terms of consistence of microbial biomass, as well as in terms of microbial biodiversity. Different approaches were used to study the microbial community structure: chemical (CO2 fluxes, WEOC, C-biomass, PLFA), microbiological (microbial enumeration) and molecular (DNA extraction and Roche 454, Next Generation Sequencing, NGS). The application of fresh digestate, derived from the anaerobic treatment of animal wastes, affected the short-term dynamics of microbial community, as reflected by the increase of CO2 emissions immediately after the amendment compared to the control soil. This is probably due to the addition of easily available C added with the digestate, demonstrating that this organic material was only partially stabilized by the anaerobic process. In fact, the digestate contained a high amounts of available C, which led to increase WEOC concentration in digestate treated soil compared to the control soil. The depletion of C, likely due to the microbial activity, was confirmed by the gradual decrease of WEOC concentration in soils amended with digestate. The SUVA254 measurement showed an influence of digestate on the quality of soil WEOM, with higher values in the control rather than in the digestate amended soil, indicating a great amount of aromatic compounds in native SOM. The results of the PLFAs showed that the addition of digestate did not lead overall changes in the microbial community structure compared to the control, except for a shallow decrease of fungi. This probably suggests that the slow rate of mineralization of the organic matter added with digestate does not induce to a rapid shift of microbial community structure. The NGS showed the most important bacterial phyla and fungi species that were involved in the SOM turnover. Furthermore, this approach might be useful to trace the residence time of microbial pathogens supplied with digestates.

Soil microbial structure and function post-volcanic eruption on Kasatochi Island and regional controls on microbial heterogeneity

NASA Astrophysics Data System (ADS)

Zeglin, L. H.; Rainey, F.; Wang, B.; Waythomas, C.; Talbot, S. L.

2013-12-01

Microorganisms are abundant and diverse in soil and their integrated activity drives nutrient cycling on the ecosystem scale. Organic matter (OM) inputs from plant production support microbial heterotrophic life, and soil geochemistry constrains microbial activity and diversity. As vegetation and soil develops over time, these factors change, modifying the controls on microbial heterogeneity. Following a volcanic eruption, ash deposition creates new surfaces where both organismal growth and weathering processes are effectively reset. The trajectory of microbial community development following this disturbance depends on both organic matter accumulation and geochemical constraints. Also, dispersal of microbial cells to the sterile ash surface may determine microbial community succession. The Aleutian Islands (Alaska, USA) are a dynamic volcanic region, with active and dormant volcanoes distributed across the volcanic arc. One of these volcanoes, Kasatochi, erupted violently in August 2008, burying a small lush island in pryoclastic flows and fine ash. Since, plants and birds are beginning to re-establish on developing surfaces, including legacy soils exposed by rapid erosion of pyroclastic deposits, suggesting that recovery of microbial life is also proceeding. However, soil microbial diversity and function has not been examined on Kasatochi Island or across the greater Aleutian region. The project goal is to address these questions: How is soil microbial community structure and function developing following the Kasatochi eruption? What is the relative importance of dispersal, soil OM and geochemistry to microbial community heterogeneity across the Aleutians? Surface mineral soil (20-cm depth) samples were collected from Kasatochi Island in summer 2013, five years after the 2008 eruption, and from eight additional Aleutian islands. On Kasatochi, pryoclastic deposits, exposed legacy soils supporting regrowth of remnant dune wild-rye (Leymus mollis) and mesic meadow plant communities, and soils impacted by recovering seabird rookeries were sampled. On the other islands, soils supporting both Leymus and mesic meadow communities (representative of dominant vegetation types on Kasatochi pre-eruption) were sampled. For each soil category and island combination, three transects of soil cores at 10-cm, 50-cm, 1-m, 5-m and 10-m distance were collected; with distances between sites and islands included (up to >700 km), the range of geographic distance examined covers over 7 orders of magnitude. For all samples, data on fundamental geochemical and OM factors, bacterial and fungal biomass, activity and diversity (via QPCR, extracellular enzyme potential assays and T-RFLP) are being collected. Covariance analysis is being used to evaluate the scale of maximum spatial heterogeneity in microbial structure and function, and ordination and matrix correlation analyses are being used to identify the key environmental covariates with heterogeneity. We hypothesize that heterogeneity at small (cm) scales will reflect predominant geochemical controls, at medium (m) scales will reflect predominant OM (vegetation) controls and at large (km) scales will reflect dispersal-related controls on microbial community structure and function.

Differential controls on soil carbon density and mineralization among contrasting forest types in a temperate forest ecosystem.

PubMed

You, Ye-Ming; Wang, Juan; Sun, Xiao-Lu; Tang, Zuo-Xin; Zhou, Zhi-Yong; Sun, Osbert Jianxin

2016-03-01

Understanding the controls on soil carbon dynamics is crucial for modeling responses of ecosystem carbon balance to global change, yet few studies provide explicit knowledge on the direct and indirect effects of forest stands on soil carbon via microbial processes. We investigated tree species, soil, and site factors in relation to soil carbon density and mineralization in a temperate forest of central China. We found that soil microbial biomass and community structure, extracellular enzyme activities, and most of the site factors studied varied significantly across contrasting forest types, and that the associations between activities of soil extracellular enzymes and microbial community structure appeared to be weak and inconsistent across forest types, implicating complex mechanisms in the microbial regulation of soil carbon metabolism in relation to tree species. Overall, variations in soil carbon density and mineralization are predominantly accounted for by shared effects of tree species, soil, microclimate, and microbial traits rather than the individual effects of the four categories of factors. Our findings point to differential controls on soil carbon density and mineralization among contrasting forest types and highlight the challenge to incorporate microbial processes for constraining soil carbon dynamics in global carbon cycle models.

Differential controls on soil carbon density and mineralization among contrasting forest types in a temperate forest ecosystem

PubMed Central

You, Ye-Ming; Wang, Juan; Sun, Xiao-Lu; Tang, Zuo-Xin; Zhou, Zhi-Yong; Sun, Osbert Jianxin

2016-01-01

Understanding the controls on soil carbon dynamics is crucial for modeling responses of ecosystem carbon balance to global change, yet few studies provide explicit knowledge on the direct and indirect effects of forest stands on soil carbon via microbial processes. We investigated tree species, soil, and site factors in relation to soil carbon density and mineralization in a temperate forest of central China. We found that soil microbial biomass and community structure, extracellular enzyme activities, and most of the site factors studied varied significantly across contrasting forest types, and that the associations between activities of soil extracellular enzymes and microbial community structure appeared to be weak and inconsistent across forest types, implicating complex mechanisms in the microbial regulation of soil carbon metabolism in relation to tree species. Overall, variations in soil carbon density and mineralization are predominantly accounted for by shared effects of tree species, soil, microclimate, and microbial traits rather than the individual effects of the four categories of factors. Our findings point to differential controls on soil carbon density and mineralization among contrasting forest types and highlight the challenge to incorporate microbial processes for constraining soil carbon dynamics in global carbon cycle models. PMID:26925871

MICROBIAL CONTAMINATION OF STREET VENDED FOODS FROM A UNIVERSITY CAMPUS IN BANGLADESH.

PubMed

Islam, Sufia; Nasrin, Nishat; Rizwan, Farhana; Nahar, Lutfun; Bhowmik, Adity; Esha, Sayma Afrin; Talukder, Kaisar Ali; Akter, Mahmuda; Roy, Ajoy; Ahmed, Muniruddin

2015-05-01

The microbiological quality of street vended food samples from Dhaka, Bangladesh was evaluated. The objective of the study was to identify the presence of common pathogens (Escherichia coli, Shigella spp, Salmonella and Vibrio spp) and to describe the molecular characterization of E coli, a commonly found pathogen in various street foods. Fifty food samples were collected from fixed and mobile vendors from two sampling locations (Mohakhali and Aftabnagar) in Dhaka city, Bangladesh. The tested samples included deep fried and fried snacks; quick lunch items; pickles; fruit chutney; baked items; spicy, sour and hot snacks etc: Juices, tamarind water and plain drinking water were also tested. Sterile polythene bags were used for collecting 200 g of each category of samples. They were tested for the presence of microorganisms following conventional microbiological processes. Biochemical tests followed by serology were done for the confirmation of Shigella and Salmonella. Serological reaction was carried out for confirmation of Vibrio spp. DNA was isolated for the molecular characterization to detect the pathogenic E. coli by polymerase chain reaction (PCR). Out of 50 food samples, six (12%) were confirmed to contain different species of E. coli and Shigella. Molecular characterization of E. coli revealed that three samples were contaminated with enteroaggregative E. coli (EAEC) and one was contaminated with enterotoxigenic E. coli (ETEC). Shigellaflexneri X variant was detected in one food item and Shigella flexneri 2a was found in drinking water. All these enteric pathogens could be the potential cause for foodborne illnesses.

Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.

PubMed

Plotto, Anne; Baldwin, Elizabeth; McCollum, Greg; Manthey, John; Narciso, Jan; Irey, Mike

2010-05-01

Some anecdotal reports suggest that infection of citrus trees with Candidatus Liberibacter asiaticus (Las), the suspected causal agent of huanglongbing (HLB) disease, imparts off flavor to orange juice. It is of interest to the industry to know how Las infection affects juice quality with respect to cultivar, maturity, or processing method. Hamlin, Midsweet, and Valencia oranges were harvested over 2 y from trees that tested negative (Las-) or positive (Las+) for Las from different groves and included normal looking (nonsymptomatic) and symptomatic fruit (small, green, and lopsided) from Las+ trees. In the 1st year, fruit were manually juiced, while in the 2nd year, a commercial process was used. Juice from Las+ trees was compared to juice from Las- trees in difference-from-control tests, and by descriptive analysis. Results showed large variability due to tree, harvest date, and cultivar. Juice from Hamlin Las+ trees tended to be more bitter and sour than its Las- counterpart. In contrast, hand processed Valencia juice from Las+ trees was perceived to have some off-flavor and bitterness compared to control, but the following year, commercially processed Valencia juice from Las+ trees was perceived to be only slightly more sour than juice from Las- trees for the April harvest, and to be sweeter for the June harvest. When juice from individual replicates was pooled to be more representative of a commercial situation, there was no difference between Las+ and Las- juice in Valencia. Trained panel differences were noted for juice from Hamlin Las+ fruit, especially for symptomatic fruit. Assumptions that juice made from oranges harvested from Huanglongbing (from infection with Liberibacter sp.) affected trees is off-flavored appeared to be generally more true for Hamlin juice than for Midsweet or Valencia, especially for Hamlin juice made from symptomatic fruit. For Midsweet and Valencia, flavor differences between juice made from fruit harvested from diseased or healthy trees varied greatly between trees, season, and even processing method. Under a commercial processing situation, where juice is blended from several varieties, seasons, and multiple locations, it is expected that off-flavor will not be a major problem.

Eutrophication in the Gulf of Maine: Analysis of Key ESIP Indicators

EPA Science Inventory

The Gulf of Maine and its watershed encompass more than 170,000 km2 and is home to more than 6.5 million Canadians and Americans. Despite its long-standing importance to fisheries and natural resources and current interest in exploration of wind and tide as renewable energy sour...

Lead and the Romans

ERIC Educational Resources Information Center

Reddy, Aravind; Braun, Charles L.

2010-01-01

Lead poisoning has been a problem since early history and continues into modern times. An appealing characteristic of lead is that many lead salts are sweet. In the absence of cane and beet sugars, early Romans used "sugar of lead" (lead acetate) to sweeten desserts, fruits, and sour wine. People most at risk would have been those who…

Evaluation of Management Practices to Mitigate Pesticide Transport and Ecological Risk of Runoff from Agricultural and Turf Systems

USDA-ARS?s Scientific Manuscript database

Highly managed biotic systems such as agricultural crops and golf courses often require multiple applications of pesticides that may be transported with runoff to surrounding surface waters. Pesticides have been detected in surface waters of rural and urban watersheds invoking concern of their sour...

Advising China, 1924-1948: The Role of Military Culture in Foreign Advisory Missions

DTIC Science & Technology

2012-04-27

part of Ludendorff’s ultra-nationalist circle, which had participated in Adolf Hitler’s failed Beer Hall Putsch in 1923. 73 The advisers... Sour ce: Charles F. Romanus and Riley Sunderland, United States Army in World War II, China-Burma-India Theater: Stilwell’s Mission to China

Effect of heavy metals on nitrification activity as measured by RNA- and DNA-based function-specific assays

EPA Science Inventory

Heavy metals can inhibit nitrification, a key process for nitrogen removal in wastewater treatment. The transcriptional responses of functional genes (amoA, hao, nirK and norB) were measured in conjunction with specific oxygen uptake rate (sOUR) for nitrifying enrichment cultures...

Shelf Stable Egg-Based Products Processed By Ultra High Pressure Technology

DTIC Science & Technology

2008-07-03

nonpathogenic flat-sour thermophilic organism have been used as one of the surrogate organisms for Clostridium botulinum in thermal processing (IFT, 2000...treated with lysozyme (100 μg/ml for 30 min) and trypsin (200 μg/ml for 2 h) to minimize interfering cell debris. After enzyme treatment the spore

76 FR 39901 - Notice Pursuant to the National Cooperative Research and Production Act of 1993-Cooperative...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-07

... Production Act of 1993--Cooperative Research Group on Development of a Predictive Model for Corrosion-Fatigue of Materials in Sour Environment Notice is hereby given that, on May 17, 2011, pursuant to Section 6... Act''), Southwest Research Institute-- Cooperative Research Group on Development of a Predictive Model...

76 FR 66325 - Notice Pursuant to the National Cooperative Research and Production Act of 1993-Cooperative...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-26

... Production Act of 1993--Cooperative Research Group on Development of a Predictive Model for Corrosion-Fatigue of Materials in Sour Environment Notice is hereby given that, on September 26, 2011, pursuant to.... (``the Act''), Southwest Research Institute--Cooperative Research Group on Development of a Predictive...

Genistein isoflavone glycoconjugates in sour cherry (Prunus cerasus L.) cultivars.

PubMed

Abrankó, László; Nagy, Ádám; Szilvássy, Blanka; Stefanovits-Bányai, Éva; Hegedűs, Attila

2015-01-01

The isoflavone genistein on the contrary to its well-established health-beneficial effects is not a major component of the Western diet, since soy consumption, considered as the main dietary source of genistein, in these populations is low. Genistein compounds in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hungary were studied. High performance liquid chromatography coupled to electrospray ionisation quadrupole/time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) was used for screening and confirmatory analyses. Genistin and genistein were found in 'Pipacs1', 'Kántorjánosi', 'Debreceni bőtermő' and 'Éva', which are native cultivars to Hungary. Genistein content of the latter three were in the range of 0.4-0.6, while in 'Pipacs1' in total 4.4 mg genistein compounds were measured expressed as aglycone equivalents per 100g of fresh fruit flesh. These cultivars may play important role as complementary genistein sources in the Western diet. Especially 'Pipacs 1', may be best utilised in functional food products. Copyright © 2014 Elsevier Ltd. All rights reserved.

Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.).

PubMed

Ma, Xueying; Laaksonen, Oskar; Heinonen, Jari; Sainio, Tuomo; Kallio, Heikki; Yang, Baoru

2017-10-15

The contribution of ethyl β-d-glucopyranoside (EG) to sensory profile of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) was studied. The content of natural existing EG varied between 0.6 and 19.8g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1±1.3g/L, and the suprathreshold aqueous EG solution (5.0g/L) was perceived mainly as bitter. In aqueous sugar-acid mixtures, acids were the major contributors to sourness and astringency, whereas the added EG or sugars showed little impact on the overall sensory profile. EG addition increased the bitterness of sea buckthorn juice. The sensory profiles of the juices were dominated by intense sourness correlating with the malic acid content. The bitterness of the juices correlated with the EG content as well as the ratios EG/acids and EG/sugars. EG content shall be considered when selecting raw materials for industrial processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

PubMed

O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

2016-02-01

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257.

PubMed

Salmerón, Ivan; Rozada, Raquel; Thomas, Keith; Ortega-Rivas, Enrique; Pandiella, Severino S

2014-04-01

Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attention within the functional foods industry. The microorganisms used in such products have complex enzyme systems through which they generate diverse metabolites (volatile and non-volatile) that provide significant flavour attributes of importance for fermented foods. The correlation of the volatile flavour compounds of a malt beverage fermented with a Bifidobacterium breve strain with its unique sensory characteristics was performed. The volatile composition analysis exposed the presence of 12 components. Eight of these flavour volatiles were produced through the metabolic activity of the bifidobacteria strain. Notably acetic acid, of reported sour flavour characteristics, exhibited the greatest intensity. Four components of considerable organoleptic characteristics were identified as Maillard-derived products, namely maltol, pyranone, 2 (5H)-furanmethanol and 3-furanmethanol. The sensory evaluation exhibited that the fermented cereal beverage had a sour flavour with mild sweet and malty notes. These results indicate that the volatile compounds identified can be appointed as significant flavour markers of the novel fermented cereal beverage.

Latest Development and Application of Nb-Bearing High Strength Pipeline Steels

NASA Astrophysics Data System (ADS)

Zhang, Yongqing; Shang, Chengjia; Guo, Aimin; Zheng, Lei; Niu, Tao; Han, Xiulin

In order to solve the pollution problem emerging in China recently, China's central government is making great efforts to raise the percentage of natural gas consumption in the China's primary energy mix, which needs to construct big pipelines to transport natural gas from the nation's resource-rich western regions to the energy-starved east, as well as import from the Central Asia and Russia. With this mainstream trend, high strength, high toughness, heavy gauge, and large diameter pipeline steels are needed to improve the transportation efficiency. This paper describes the latest progresses in Nb-bearing high strength pipeline steels with regard to metallurgical design, development and application, including X80 coil with a thickness up to 22.0mm, X80 plate with a diameter as much as 1422mm, X80 plate with low-temperature requirements and low-Mn sour service X65 for harsh sour service environments. Moreover, based on widely accepted TMCP and HTP practices with low carbon and Nb micro-alloying design, this paper also investigated some new metallurgical phenomena based on powerful rolling mills and heavy ACC equipment.

Efficiency of time-lapse intervals and simple baits for camera surveys of wild pigs

USGS Publications Warehouse

Williams, B.L.; Holtfreter, R.W.; Ditchkoff, S.S.; Grand, J.B.

2011-01-01

Growing concerns surrounding established and expanding populations of wild pigs (Sus scrofa) have created the need for rapid and accurate surveys of these populations. We conducted surveys of a portion of the wild pig population on Fort Benning, Georgia, to determine if a longer time-lapse interval than had been previously used in surveys of wild pigs would generate similar detection results. We concurrently examined whether use of soured corn at camera sites affected the time necessary for pigs to locate a new camera site or the time pigs remained at a site. Our results suggest that a 9-min time-lapse interval generated dependable detection results for pigs and that soured corn neither attracted pigs to a site any quicker than plain, dry, whole-kernel corn, nor held them at a site longer. Maximization of time-lapse interval should decrease data and processing loads, and use of a simple, available bait should decrease cost and effort associated with more complicated baits; combination of these concepts should increase efficiency of wild pig surveys. ?? 2011 The Wildlife Society.

Soil Microbiome Is More Heterogeneous in Organic Than in Conventional Farming System

PubMed Central

Lupatini, Manoeli; Korthals, Gerard W.; de Hollander, Mattias; Janssens, Thierry K. S.; Kuramae, Eiko E.

2017-01-01

Organic farming system and sustainable management of soil pathogens aim at reducing the use of agricultural chemicals in order to improve ecosystem health. Despite the essential role of microbial communities in agro-ecosystems, we still have limited understanding of the complex response of microbial diversity and composition to organic and conventional farming systems and to alternative methods for controlling plant pathogens. In this study we assessed the microbial community structure, diversity and richness using 16S rRNA gene next generation sequences and report that conventional and organic farming systems had major influence on soil microbial diversity and community composition while the effects of the soil health treatments (sustainable alternatives for chemical control) in both farming systems were of smaller magnitude. Organically managed system increased taxonomic and phylogenetic richness, diversity and heterogeneity of the soil microbiota when compared with conventional farming system. The composition of microbial communities, but not the diversity nor heterogeneity, were altered by soil health treatments. Soil health treatments exhibited an overrepresentation of specific microbial taxa which are known to be involved in soil suppressiveness to pathogens (plant-parasitic nematodes and soil-borne fungi). Our results provide a comprehensive survey on the response of microbial communities to different agricultural systems and to soil treatments for controlling plant pathogens and give novel insights to improve the sustainability of agro-ecosystems by means of beneficial microorganisms. PMID:28101080

Response of microbial growth to orthophosphate and organic carbon influx in copper and plastic based plumbing water systems.

PubMed

Park, Se-Keun; Kim, Yeong-Kwan; Choi, Sung-Chan

2008-07-01

Consequences of orthophosphate addition for corrosion control in water distribution pipes with respect to microbial growth were investigated using batch and dynamic tests. Batch tests showed that the release of copper in either low or high organic carbon content water was decreased by 69% and 56% with addition 206 microg PO(4)-P, respectively. Dosing of orthophosphate against corrosion did not increase microbial growth potential in the water and in the biofilm in both corroded and uncorroded systems receiving tap water with a low content of organic carbon and of biodegradable organic fraction. However, in tap water having a high concentration of organic carbon from acetate addition, orthophosphate addition promoted the growth of bacteria, allowed more bacteria to assemble on corroded and uncorroded surfaces, and increased the consumption of organic carbon. Orthophosphate consumption did not exceed 1% of the amount of easily biodegradable organic carbon required for microbial growth, and the orthophosphate demand for corrosion control greatly exceeded the nutritional requirement of microbial growth. The results of the dynamic tests demonstrated that there was a significant effect of interaction between biodegradable organic carbon and orthophosphate on biofilm growth, whereby the effect of orthophosphate flux on microbial growth was dependent on the levels of biodegradable organic carbon. Controlling an easily biodegradable organic carbon would be therefore necessary to minimize the microbial growth potential induced by orthophosphate-based anticorrosion treatment.

Incorporating microbial dormancy dynamics into soil decomposition models to improve quantification of soil carbon dynamics of northern temperate forests

DOE Office of Scientific and Technical Information (OSTI.GOV)

He, Yujie; Yang, Jinyan; Zhuang, Qianlai

Soil carbon dynamics of terrestrial ecosystems play a significant role in the global carbon cycle. Microbial-based decomposition models have seen much growth recently for quantifying this role, yet dormancy as a common strategy used by microorganisms has not usually been represented and tested in these models against field observations. Here in this study we developed an explicit microbial-enzyme decomposition model and examined model performance with and without representation of microbial dormancy at six temperate forest sites of different forest types. We then extrapolated the model to global temperate forest ecosystems to investigate biogeochemical controls on soil heterotrophic respiration and microbialmore » dormancy dynamics at different temporal-spatial scales. The dormancy model consistently produced better match with field-observed heterotrophic soil CO 2 efflux (R H) than the no dormancy model. Our regional modeling results further indicated that models with dormancy were able to produce more realistic magnitude of microbial biomass (<2% of soil organic carbon) and soil R H (7.5 ± 2.4 PgCyr -1). Spatial correlation analysis showed that soil organic carbon content was the dominating factor (correlation coefficient = 0.4-0.6) in the simulated spatial pattern of soil R H with both models. In contrast to strong temporal and local controls of soil temperature and moisture on microbial dormancy, our modeling results showed that soil carbon-to-nitrogen ratio (C:N) was a major regulating factor at regional scales (correlation coefficient = -0.43 to -0.58), indicating scale-dependent biogeochemical controls on microbial dynamics. Our findings suggest that incorporating microbial dormancy could improve the realism of microbial-based decomposition models and enhance the integration of soil experiments and mechanistically based modeling.« less

Effect of 30 months in a locked environment on the microbial flora of dogs

NASA Technical Reports Server (NTRS)

Balish, E.; Shih, C.-N.; Yale, C. E.; Mandel, A. D.

1977-01-01

It has been proposed that the microbial flora of mammals would simplify to a few microbial species if the host animal was confined to a 'locked' environment and provided with sterile food, water, and air. This paper updates information on the microbial profile (feces, nose and throat) of purebred beagles housed in the above-mentioned conditions through a 30-month study period and demonstrates that no drastic decrease or simplification of the microbial profile occurred in isolated or control dogs.

Microfluidics expanding the frontiers of microbial ecology.

PubMed

Rusconi, Roberto; Garren, Melissa; Stocker, Roman

2014-01-01

Microfluidics has significantly contributed to the expansion of the frontiers of microbial ecology over the past decade by allowing researchers to observe the behaviors of microbes in highly controlled microenvironments, across scales from a single cell to mixed communities. Spatially and temporally varying distributions of organisms and chemical cues that mimic natural microbial habitats can now be established by exploiting physics at the micrometer scale and by incorporating structures with specific geometries and materials. In this article, we review applications of microfluidics that have resulted in insightful discoveries on fundamental aspects of microbial life, ranging from growth and sensing to cell-cell interactions and population dynamics. We anticipate that this flexible multidisciplinary technology will continue to facilitate discoveries regarding the ecology of microorganisms and help uncover strategies to control microbial processes such as biofilm formation and antibiotic resistance.

Effects of linoleic acid on sweet, sour, salty, and bitter taste thresholds and intensity ratings of adults.

PubMed

Mattes, Richard D

2007-05-01

Evidence supporting a taste component for dietary fat has prompted study of plausible transduction mechanisms. One hypothesizes that long-chain, unsaturated fatty acids block selected delayed-rectifying potassium channels, resulting in a sensitization of taste receptor cells to stimulation by other taste compounds. This was tested in 17 male and 17 female adult (mean +/- SE age = 23.4 +/- 0.7 yr) propylthiouracil tasters with normal resting triglyceride concentrations (87.3 +/- 5.6 mg/day) and body mass index (23.3 +/- 0.4 kg/m(2)). Participants were tested during two approximately 30-min test sessions per week for 8 wk. Eight stimuli were assessed in duplicate via an ascending, three-alternative, forced-choice procedure. Qualities were randomized over weeks. Stimuli were presented as room-temperature, 5-ml portions. They included 1% solutions of linoleic acid with added sodium chloride (salty), sucrose (sweet), citric acid (sour), and caffeine (bitter) as well as solutions of these taste compounds alone. Participants also rated the intensity of the five strongest concentrations using the general labeled magnitude scale. The suprathreshold samples were presented in random order with a rinse between each. Subjects made the ratings self-paced while wearing nose clips. It was hypothesized that taste thresholds would be lower and absolute intensity ratings or slopes of intensity functions would be higher for the stimuli mixed with the linoleic acid. Thresholds were compared by paired t-tests and intensity ratings by repeated measures analysis of variance. Thresholds were significantly higher (i.e., lower sensitivity) for the sodium chloride, citric acid, and caffeine solutions with added fatty acid. Sweet, sour, and salty intensity ratings were lower or unchanged by the addition of a fatty acid. The two highest concentrations of caffeine were rated as weaker in the presence of linoleic acid. These data do not support a mechanism for detecting dietary fats whereby fatty acids sensitize taste receptor cells to stimulation by taste compounds.

Voltage-gated sodium channels in taste bud cells.

PubMed

Gao, Na; Lu, Min; Echeverri, Fernando; Laita, Bianca; Kalabat, Dalia; Williams, Mark E; Hevezi, Peter; Zlotnik, Albert; Moyer, Bryan D

2009-03-12

Taste bud cells transmit information regarding the contents of food from taste receptors embedded in apical microvilli to gustatory nerve fibers innervating basolateral membranes. In particular, taste cells depolarize, activate voltage-gated sodium channels, and fire action potentials in response to tastants. Initial cell depolarization is attributable to sodium influx through TRPM5 in sweet, bitter, and umami cells and an undetermined cation influx through an ion channel in sour cells expressing PKD2L1, a candidate sour taste receptor. The molecular identity of the voltage-gated sodium channels that sense depolarizing signals and subsequently initiate action potentials coding taste information to gustatory nerve fibers is unknown. We describe the molecular and histological expression profiles of cation channels involved in electrical signal transmission from apical to basolateral membrane domains. TRPM5 was positioned immediately beneath tight junctions to receive calcium signals originating from sweet, bitter, and umami receptor activation, while PKD2L1 was positioned at the taste pore. Using mouse taste bud and lingual epithelial cells collected by laser capture microdissection, SCN2A, SCN3A, and SCN9A voltage-gated sodium channel transcripts were expressed in taste tissue. SCN2A, SCN3A, and SCN9A were expressed beneath tight junctions in subsets of taste cells. SCN3A and SCN9A were expressed in TRPM5 cells, while SCN2A was expressed in TRPM5 and PKD2L1 cells. HCN4, a gene previously implicated in sour taste, was expressed in PKD2L1 cells and localized to cell processes beneath the taste pore. SCN2A, SCN3A and SCN9A voltage-gated sodium channels are positioned to sense initial depolarizing signals stemming from taste receptor activation and initiate taste cell action potentials. SCN2A, SCN3A and SCN9A gene products likely account for the tetrodotoxin-sensitive sodium currents in taste receptor cells.

Cloning, Expression, and Characterization of Sorbitol Transporters from Developing Sour Cherry Fruit and Leaf Sink Tissues1

PubMed Central

Gao, Zhifang; Maurousset, Laurence; Lemoine, Remi; Yoo, Sang-Dong; van Nocker, Steven; Loescher, Wayne

2003-01-01

The acyclic polyol sorbitol is a primary photosynthetic product and the principal photosynthetic transport substance in many economically important members of the family Rosaceace (e.g. almond [Prunus dulcis (P. Mill.) D.A. Webber], apple [Malus pumila P. Mill.], cherry [Prunus spp.], peach [Prunus persica L. Batsch], and pear [Pyrus communis]). To understand key steps in long-distance transport and particularly partitioning and accumulation of sorbitol in sink tissues, we have cloned two sorbitol transporter genes (PcSOT1 and PcSOT2) from sour cherry (Prunus cerasus) fruit tissues that accumulate large quantities of sorbitol. Sorbitol uptake activities and other characteristics were measured by heterologous expression of PcSOT1 and PcSOT2 in yeast (Saccharomyces cerevisiae). Both genes encode proton-dependent, sorbitol-specific transporters with similar affinities (Km sorbitol of 0.81 mm for PcSOT1 and 0.64 mm for PcSOT2). Analyses of gene expression of these transporters, however, suggest different roles during leaf and fruit development. PcSOT1 is expressed throughout fruit development, but especially when growth and sorbitol accumulation rates are highest. In leaves, PcSOT1 expression is highest in young, expanding tissues, but substantially less in mature leaves. In contrast, PcSOT2 is mainly expressed only early in fruit development and not in leaves. Compositional analyses suggest that transport mediated by PcSOT1 and PcSOT2 plays a major role in sorbitol and dry matter accumulation in sour cherry fruits. Presence of these transporters and the high fruit sorbitol concentrations suggest that there is an apoplastic step during phloem unloading and accumulation in these sink tissues. Expression of PcSOT1 in young leaves before completion of the transition from sink to source is further evidence for a role in determining sink activity. PMID:12692316

Model-Based Sensor Placement for Component Condition Monitoring and Fault Diagnosis in Fossil Energy Systems

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mobed, Parham; Pednekar, Pratik; Bhattacharyya, Debangsu

Design and operation of energy producing, near “zero-emission” coal plants has become a national imperative. This report on model-based sensor placement describes a transformative two-tier approach to identify the optimum placement, number, and type of sensors for condition monitoring and fault diagnosis in fossil energy system operations. The algorithms are tested on a high fidelity model of the integrated gasification combined cycle (IGCC) plant. For a condition monitoring network, whether equipment should be considered at a unit level or a systems level depends upon the criticality of the process equipment, its likeliness to fail, and the level of resolution desiredmore » for any specific failure. Because of the presence of a high fidelity model at the unit level, a sensor network can be designed to monitor the spatial profile of the states and estimate fault severity levels. In an IGCC plant, besides the gasifier, the sour water gas shift (WGS) reactor plays an important role. In view of this, condition monitoring of the sour WGS reactor is considered at the unit level, while a detailed plant-wide model of gasification island, including sour WGS reactor and the Selexol process, is considered for fault diagnosis at the system-level. Finally, the developed algorithms unify the two levels and identifies an optimal sensor network that maximizes the effectiveness of the overall system-level fault diagnosis and component-level condition monitoring. This work could have a major impact on the design and operation of future fossil energy plants, particularly at the grassroots level where the sensor network is yet to be identified. In addition, the same algorithms developed in this report can be further enhanced to be used in retrofits, where the objectives could be upgrade (addition of more sensors) and relocation of existing sensors.« less

Interactive effects of wildfire and permafrost on microbial communities and soil processes in an Alaskan black spruce forest

USGS Publications Warehouse

Waldrop, M.P.; Harden, J.W.

2008-01-01

Boreal forests contain significant quantities of soil carbon that may be oxidized to CO2 given future increases in climate warming and wildfire behavior. At the ecosystem scale, decomposition and heterotrophic respiration are strongly controlled by temperature and moisture, but we questioned whether changes in microbial biomass, activity, or community structure induced by fire might also affect these processes. We particularly wanted to understand whether postfire reductions in microbial biomass could affect rates of decomposition. Additionally, we compared the short-term effects of wildfire to the long-term effects of climate warming and permafrost decline. We compared soil microbial communities between control and recently burned soils that were located in areas with and without permafrost near Delta Junction, AK. In addition to soil physical variables, we quantified changes in microbial biomass, fungal biomass, fungal community composition, and C cycling processes (phenol oxidase enzyme activity, lignin decomposition, and microbial respiration). Five years following fire, organic surface horizons had lower microbial biomass, fungal biomass, and dissolved organic carbon (DOC) concentrations compared with control soils. Reductions in soil fungi were associated with reductions in phenol oxidase activity and lignin decomposition. Effects of wildfire on microbial biomass and activity in the mineral soil were minor. Microbial community composition was affected by wildfire, but the effect was greater in nonpermafrost soils. Although the presence of permafrost increased soil moisture contents, effects on microbial biomass and activity were limited to mineral soils that showed lower fungal biomass but higher activity compared with soils without permafrost. Fungal abundance and moisture were strong predictors of phenol oxidase enzyme activity in soil. Phenol oxidase enzyme activity, in turn, was linearly related to both 13C lignin decomposition and microbial respiration in incubation studies. Taken together, these results indicate that reductions in fungal biomass in postfire soils and lower soil moisture in nonpermafrost soils reduced the potential of soil heterotrophs to decompose soil carbon. Although in the field increased rates of microbial respiration can be observed in postfire soils due to warmer soil conditions, reductions in fungal biomass and activity may limit rates of decomposition. ?? 2008 The Authors Journal compilation ?? 2008 Blackwell Publishing.

Factors Affecting Soil Microbial Community Structure in Tomato Cropping Systems

USDA-ARS?s Scientific Manuscript database

Soil and rhizosphere microbial communities in agroecosystems may be affected by soil, climate, plant species, and management. We identified some of the most important factors controlling microbial biomass and community structure in an agroecosystem utilizing tomato plants with the following nine tre...

A QRM Discussion of Microbial Contamination of Non-sterile Drug Products, Using FDA and EMA Warning Letters Recorded between 2008 and 2016.

PubMed

Santos, Ana M C; Doria, Mara S; Meirinhos-Soares, Luís; Almeida, António J; Menezes, José C

2018-01-01

Microbial quality control of non-sterile drug products has been a concern to regulatory agencies and the pharmaceutical industry since the 1960s. Despite being an old challenge to companies, microbial contamination still affects a high number of manufacturers of non-sterile products. Consequences go well beyond the obvious direct costs related to batch rejections or product recalls, as human lives and a company's reputation are significantly impacted if such events occur. To better manage risk and establish effective mitigation strategies, it is necessary to understand the microbial hazards involved in non-sterile drug products manufacturing, be able to evaluate their potential impact on final product quality, and apply mitigation actions. Herein we discuss the most likely root causes involved in microbial contaminations referenced in warning letters issued by US health authorities and non-compliance reports issued by European health authorities over a period of several years. The quality risk management tools proposed were applied to the data gathered from those databases, and a generic risk ranking was provided based on a panel of non-sterile drug product manufacturers that was assembled and given the opportunity to perform the risk assessments. That panel identified gaps and defined potential mitigation actions, based on their own experience of potential risks expected for their processes. Major findings clearly indicate that the manufacturers affected by the warning letters should focus their attention on process improvements and microbial control strategies, especially those related to microbial analysis and raw material quality control. Additionally, the WLs considered frequently referred to failures in quality-related issues, which indicates that the quality commitment should be reinforced at most companies to avoid microbiological contaminations. LAY ABSTRACT: Microbial contamination of drug products affects the quality of non-sterile drug products produced by numerous manufacturers, representing a major risk to patients. It is necessary to understand the microbial hazards involved in the manufacturing process and evaluate their impact on final product quality so that effective prevention strategies can be implemented. A risk-based classification of most likely root causes for microbial contamination found in the warning letters issued by the US Food and Drug Administration and the European Medicines Agency is proposed. To validate the likely root causes extracted from the warning letters, a subject matter expert panel made of several manufacturers was formed and consulted. A quality risk management approach to assess microbiological contamination of non-sterile drug products is proposed for the identification of microbial hazards involved in the manufacturing process. To enable ranking of microbial contamination risks, quality risk management metrics related to criticality and overall risk were applied. The results showed that manufacturers of non-sterile drug products should improve their microbial control strategy, with special attention to quality controls of raw materials, primary containers, and closures. Besides that, they should invest in a more robust quality system and culture. As a start, manufacturers may consider investigating their specific microbiological risks, adressing their sites' own microbial ecology, type of manufacturing processes, and dosage form characteristics, as these may lead to increased contamination risks. Authorities should allow and enforce innovative, more comprehensive, and more effective approaches to in-process contamination monitoring and controls. © PDA, Inc. 2018.

Interplay Between Innate Immunity and the Plant Microbiota.

PubMed

Hacquard, Stéphane; Spaepen, Stijn; Garrido-Oter, Ruben; Schulze-Lefert, Paul

2017-08-04

The innate immune system of plants recognizes microbial pathogens and terminates their growth. However, recent findings suggest that at least one layer of this system is also engaged in cooperative plant-microbe interactions and influences host colonization by beneficial microbial communities. This immune layer involves sensing of microbe-associated molecular patterns (MAMPs) by pattern recognition receptors (PRRs) that initiate quantitative immune responses to control host-microbial load, whereas diversification of MAMPs and PRRs emerges as a mechanism that locally sculpts microbial assemblages in plant populations. This suggests a more complex microbial management role of the innate immune system for controlled accommodation of beneficial microbes and in pathogen elimination. The finding that similar molecular strategies are deployed by symbionts and pathogens to dampen immune responses is consistent with this hypothesis but implies different selective pressures on the immune system due to contrasting outcomes on plant fitness. The reciprocal interplay between microbiota and the immune system likely plays a critical role in shaping beneficial plant-microbiota combinations and maintaining microbial homeostasis.

The Microbiome in Posttraumatic Stress Disorder and Trauma-Exposed Controls: An Exploratory Study.

PubMed

Hemmings, Sian M J; Malan-Müller, Stefanie; van den Heuvel, Leigh L; Demmitt, Brittany A; Stanislawski, Maggie A; Smith, David G; Bohr, Adam D; Stamper, Christopher E; Hyde, Embriette R; Morton, James T; Marotz, Clarisse A; Siebler, Philip H; Braspenning, Maarten; Van Criekinge, Wim; Hoisington, Andrew J; Brenner, Lisa A; Postolache, Teodor T; McQueen, Matthew B; Krauter, Kenneth S; Knight, Rob; Seedat, Soraya; Lowry, Christopher A

2017-10-01

Inadequate immunoregulation and elevated inflammation may be risk factors for posttraumatic stress disorder (PTSD), and microbial inputs are important determinants of immunoregulation; however, the association between the gut microbiota and PTSD is unknown. This study investigated the gut microbiome in a South African sample of PTSD-affected individuals and trauma-exposed (TE) controls to identify potential differences in microbial diversity or microbial community structure. The Clinician-Administered PTSD Scale for DSM-5 was used to diagnose PTSD according to Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition criteria. Microbial DNA was extracted from stool samples obtained from 18 individuals with PTSD and 12 TE control participants. Bacterial 16S ribosomal RNA gene V3/V4 amplicons were generated and sequenced. Microbial community structure, α-diversity, and β-diversity were analyzed; random forest analysis was used to identify associations between bacterial taxa and PTSD. There were no differences between PTSD and TE control groups in α- or β-diversity measures (e.g., α-diversity: Shannon index, t = 0.386, p = .70; β-diversity, on the basis of analysis of similarities: Bray-Curtis test statistic = -0.033, p = .70); however, random forest analysis highlighted three phyla as important to distinguish PTSD status: Actinobacteria, Lentisphaerae, and Verrucomicrobia. Decreased total abundance of these taxa was associated with higher Clinician-Administered PTSD Scale scores (r = -0.387, p = .035). In this exploratory study, measures of overall microbial diversity were similar among individuals with PTSD and TE controls; however, decreased total abundance of Actinobacteria, Lentisphaerae, and Verrucomicrobia was associated with PTSD status.

A fungal mock community control for amplicon sequencing experiments

USDA-ARS?s Scientific Manuscript database

Microbial ecology has been profoundly advanced by the ability to profile complex microbial communities by sequencing of marker genes amplified from environmental samples. However, inclusion of appropriate controls is vital to revealing the limitations and biases of this technique. “Mock community” s...

An Autonomous System for Experimental Evolution of Microbial Cultures: Test Results Using Ultraviolet-C Radiation and Escherichia Coli.

NASA Technical Reports Server (NTRS)

Ouandji, Cynthia; Wang, Jonathan; Arismendi, Dillon; Lee, Alonzo; Blaich, Justin; Gentry, Diana

2017-01-01

At its core, the field of microbial experimental evolution seeks to elucidate the natural laws governing the history of microbial life by understanding its underlying driving mechanisms. However, observing evolution in nature is complex, as environmental conditions are difficult to control. Laboratory-based experiments for observing population evolution provide more control, but manually culturing and studying multiple generations of microorganisms can be time consuming, labor intensive, and prone to inconsistency. We have constructed a prototype, closed system device that automates the process of directed evolution experiments in microorganisms. It is compatible with any liquid microbial culture, including polycultures and field samples, provides flow control and adjustable agitation, continuously monitors optical density (OD), and can dynamically control environmental pressures such as ultraviolet-C (UV-C) radiation and temperature. Here, the results of the prototype are compared to iterative exposure and survival assays conducted using a traditional hood, UV-C lamp, and shutter system.

40 CFR 158.2160 - Microbial pesticides product performance data requirements.

Code of Federal Regulations, 2010 CFR

2010-07-01

... unless the pesticide product bears a claim to control public health pests, such as pest microorganisms... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Microbial pesticides product... AGENCY (CONTINUED) PESTICIDE PROGRAMS DATA REQUIREMENTS FOR PESTICIDES Microbial Pesticides § 158.2160...

40 CFR 158.2160 - Microbial pesticides product performance data requirements.

Code of Federal Regulations, 2013 CFR

2013-07-01

... unless the pesticide product bears a claim to control public health pests, such as pest microorganisms... 40 Protection of Environment 25 2013-07-01 2013-07-01 false Microbial pesticides product... AGENCY (CONTINUED) PESTICIDE PROGRAMS DATA REQUIREMENTS FOR PESTICIDES Microbial Pesticides § 158.2160...

40 CFR 158.2160 - Microbial pesticides product performance data requirements.

Code of Federal Regulations, 2014 CFR

2014-07-01

... unless the pesticide product bears a claim to control public health pests, such as pest microorganisms... 40 Protection of Environment 24 2014-07-01 2014-07-01 false Microbial pesticides product... AGENCY (CONTINUED) PESTICIDE PROGRAMS DATA REQUIREMENTS FOR PESTICIDES Microbial Pesticides § 158.2160...

40 CFR 158.2160 - Microbial pesticides product performance data requirements.

Code of Federal Regulations, 2011 CFR

2011-07-01

... unless the pesticide product bears a claim to control public health pests, such as pest microorganisms... 40 Protection of Environment 24 2011-07-01 2011-07-01 false Microbial pesticides product... AGENCY (CONTINUED) PESTICIDE PROGRAMS DATA REQUIREMENTS FOR PESTICIDES Microbial Pesticides § 158.2160...

40 CFR 158.2160 - Microbial pesticides product performance data requirements.

Code of Federal Regulations, 2012 CFR

2012-07-01

... unless the pesticide product bears a claim to control public health pests, such as pest microorganisms... 40 Protection of Environment 25 2012-07-01 2012-07-01 false Microbial pesticides product... AGENCY (CONTINUED) PESTICIDE PROGRAMS DATA REQUIREMENTS FOR PESTICIDES Microbial Pesticides § 158.2160...

The effect of poultry manure application rate and AlCl(3) treatment on bacterial fecal indicators in runoff.

PubMed

Brooks, J P; Adeli, A; McLaughlin, M R; Miles, D M

2012-12-01

Increasing costs associated with inorganic fertilizer have led to widespread use of broiler litter. Proper land application, typically limiting nutrient loss, is essential to protect surface water. This study was designed to evaluate litter-borne microbial runoff (heterotrophic plate count bacteria, staphylococci, Escherichia coli, enterococci, and Clostridium perfringens) while applying typical nutrient-control methods. Field studies were conducted in which plots with high and low litter rates, inorganic fertilizer, AlCl(3)-treated litter, and controls were rained on five times using a rain generator. Overall, microbial runoff from poultry litter applied plots was consistently greater (2-5 log(10) plot(-1)) than controls. No appreciable effect on microbial runoff was noted from variable litter application rate or AlCl(3) treatments, though rain event, not time, significantly affected runoff load. C. perfringens and staphylococci runoff were consistently associated with poultry litter application, during early rain events, while other indicators were unreliable. Large microbial runoff pulses were observed, ranging from 10(2) to 10(10) CFU plot(-1); however, only a small fraction of litter-borne microbes were recoverable in runoff. This study indicated that microbial runoff from litter-applied plots can be substantial, and that methods intended to reduce nutrient losses do not necessarily reduce microbial runoff.

A novel process for synthesis of spherical nanocellulose by controlled hydrolysis of microcrystalline cellulose using anaerobic microbial consortium.

PubMed

Satyamurthy, P; Vigneshwaran, N

2013-01-10

Degradation of cellulose by anaerobic microbial consortium is brought about either by an exocellular process or by secretion of extracellular enzymes. In this work, a novel route for synthesis of nanocellulose is described where in an anaerobic microbial consortium enriched for cellulase producers is used for hydrolysis. Microcrystalline cellulose derived from cotton fibers was subjected to controlled hydrolysis by the anaerobic microbial consortium and the resultant nanocellulose was purified by differential centrifugation technique. The nanocellulose had a bimodal size distribution (43±13 and 119±9 nm) as revealed by atomic force microscopy. A maximum nanocellulose yield of 12.3% was achieved in a span of 7 days. While the conventional process of nanocellulose preparation using 63.5% (w/w) sulfuric acid resulted in the formation of whisker shaped nanocellulose with surface modified by sulfation, controlled hydrolysis by anaerobic microbial consortium yielded spherical nanocellulose also referred to as nano crystalline cellulose (NCC) without any surface modification as evidenced from Fourier transform infrared spectroscopy. Also, it scores over chemo-mechanical production of nanofibrillated cellulose by consuming less energy due to enzyme (cellulase) assisted catalysis. This implies the scope for use of microbial prepared nanocellulose in drug delivery and bio-medical applications requiring bio-compatibility. Copyright © 2012 Elsevier Inc. All rights reserved.

Toxicity of zero-valent iron nanoparticles to a trichloroethylene-degrading groundwater microbial community.

PubMed

Zabetakis, Kara M; Niño de Guzmán, Gabriela T; Torrents, Alba; Yarwood, Stephanie

2015-01-01

The microbiological impact of zero-valent iron used in the remediation of groundwater was investigated by exposing a trichloroethylene-degrading anaerobic microbial community to two types of iron nanoparticles. Changes in total bacterial and archaeal population numbers were analyzed using qPCR and were compared to results from a blank and negative control to assess for microbial toxicity. Additionally, the results were compared to those of samples exposed to silver nanoparticles and iron filings in an attempt to discern the source of toxicity. Statistical analysis revealed that the three different iron treatments were equally toxic to the total bacteria and archaea populations, as compared with the controls. Conversely, the silver nanoparticles had a limited statistical impact when compared to the controls and increased the microbial populations in some instances. Therefore, the findings suggest that zero-valent iron toxicity does not result from a unique nanoparticle-based effect.

Effects of dietary cooked navy bean on the fecal microbiome of healthy companion dogs.

PubMed

Kerr, Katherine R; Forster, Genevieve; Dowd, Scot E; Ryan, Elizabeth P; Swanson, Kelly S

2013-01-01

Cooked bean powders are a promising novel protein and fiber source for dogs, which have demonstrated potential to alter microbial composition and function for chronic disease control and prevention. This study aimed to determine the impact of cooked navy bean powder fed as a staple food ingredient on the fecal microbiome of healthy adult pet dogs. Fecal samples from healthy dogs prior to dietary control and after 4 wk of dietary treatment with macro- and micronutrient matched diets containing either 0 or 25% cooked navy beans (n = 11 and n = 10, respectively) were analyzed by 454-pyrosequencing of the 16S rRNA gene. There were few differences between dogs fed the control and navy bean diets after 4 wk of treatment. These data indicate that there were no major effects of navy bean inclusion on microbial populations. However, significant differences due to dietary intervention onto both research diets were observed (i.e., microbial populations at baseline versus 4 wk of intervention with 0 or 25% navy bean diets). After 4 wk of dietary intervention on either control or navy bean diet, the Phylum Firmicutes was increased and the Phyla Actinobacteria and Fusobacteria were decreased compared to baseline. No negative alterations of microbial populations occurred following cooked navy bean intake in dogs, indicating that bean powders may be a viable protein and fiber source for commercial pet foods. The highly variable microbial populations observed in these healthy adult pet dogs at baseline is one potential reason for the difficulty to detect alterations in microbial populations following dietary changes. Given the potential physiological benefits of bean intake in humans and dogs, further evaluation of the impacts of cooked navy bean intake on fecal microbial populations with higher power or more sensitive methods are warranted.

Soil amendments yield persisting effects on the microbial communities--a 7-year study

USDA-ARS?s Scientific Manuscript database

Soil microbial communities are sensitive to carbon amendments and largely control the decomposition and accumulation of soil organic matter. In this study, we evaluated whether the type of carbon amendment applied to wheat-cropped or fallow soil imparted lasting effects on the microbial community w...

Lively Jack-O'-Lantern Still Life

ERIC Educational Resources Information Center

Sanzaro, Christy

2010-01-01

Pumpkin carving is a favorite classroom activity. Around late October, the halls are filled with the sour smell of raw pumpkin innards, as parents, teachers and students are up to their elbows in yellowish strings and slime. These round, orange squash are transformed into jack-o'-lanterns that are placed around the school. The day after Halloween,…

Chapter 25. Shrub and forb seed production

Treesearch

Gordon A. Van Epps; Richard Stevens

2004-01-01

The success or failure of range restoration and revegetation programs depends on procurement of an adequate supply of quality grass, forb, and shrub seed. Rangeland species seed is either grown commercially or collected from wildland stands. Commercially produced seed of numerous grass species is available (Asay and Knowles 1985b; Horton and others 1990; Sours 1983). A...

Lesion Analysis of Cortical Regions Associated with the Comprehension of Nonreversible and Reversible Yes/No Questions

ERIC Educational Resources Information Center

Race, David S.; Ochfeld, Elisa; Leigh, Richard; Hillis, Argye E.

2012-01-01

We investigated the association between yes/no sentence comprehension and dysfunction in anterior and posterior left-hemisphere cortical regions in acute stroke patients. More specifically, we manipulated whether questions were Nonreversible (e.g., Are limes sour?) or Reversible (e.g., Is a horse larger than a dog?) to investigate the regions…

Long-term effects of elevated carbon dioxide on sour orange tree specific gravity and anatomy

Treesearch

Michael C. Wiemann; David Kretschmann; Alan Rudie; Bruce A. Kimball; Sherwood B. Idso

2008-01-01

Exposure to elevated levels of atmospheric CO2 for a period of 17 years resulted in small but statistically significant decreases in wood basic specific gravity and number of rays per millimeter. Other anatomical characteristics (percentages of tissues, number of vessels per square millimeter, vessel diameters, and fiber wall thickness) were...

The Elements of Taste: How Many Are There?

ERIC Educational Resources Information Center

Wertz, S. K.

2013-01-01

What is the number of tastes or flavors we have? Is it five, as most Chinese believe? None, as the ancient Taoists asserted? Four, as Western science traditionally claims? Recently, "umami" has been added to the traditional four: sweet, sour, salty, and bitter (the Chinese added another: spicy or pungent). Aristotle and Raghavan Iyer (of India)…

New Rule on Spending by States Lacks Teeth

ERIC Educational Resources Information Center

Kelderman, Eric

2009-01-01

A new federal requirement that states provide consistent spending for higher education may not yet have much effect. As state budgets sour and colleges brace for cuts, only one state seems likely to have run afoul of the new rules this year, according to a "Chronicle" analysis of available data on state higher-education spending. Under…

Frozen Egg Products for Air Force Missile Sites

DTIC Science & Technology

1974-01-01

Freeze at -29*C (.20*F) and store at -18’C (0*F). Reheating: Air convection oven: Place frozen slices on cooky sheet and heat in oven (204°C, 400°F...Residual 40 .1028 French toast (comm.) Scrambled eggs (comm. ) French toast (sour dough ) Western egg &ham, dry minced onion 6 mo. Puffy omelet

The Inescapability of Your Past

ERIC Educational Resources Information Center

Pannapacker, W. A.

2007-01-01

The memory of the academy is long, and its scope is national. Disagreements of no real consequence are remembered for entire careers, mutating and multiplying among allies and advisees into a kind of poisonous gas that can sour the air of an entire sector of the profession for generations. The author maintains that there is no other profession,…

Task Order 2 Enhanced Preliminary Assessment, Fort Douglas, Salt Lake City, Utah

DTIC Science & Technology

1989-12-01

sourCs Prov in flo LS. AnY Toxi : nd 0 mtara 200 P, Sw~ia B Properlty IProposed A2 To Be [Excessed Blb HISTORIC AREAS RECOMMENDED SAMPLING METHODS...approximately 30 gal) located outside, in the back yard. All flammable materials such as gasoline and paints are reportedly stored here [1-2]. In

Description of a novel mild strain of Citrus tristeza virus in California that reacts with monoclonal antibody MCA13

USDA-ARS?s Scientific Manuscript database

Quick decline caused by Citrus tristeza virus (CTV) destroyed citrus on sour orange rootstock in southern California in the 1930’s -40’s. However, use of resistant/tolerant CTV rootstocks, certified pathogen-free budwood, and quarantines have limited further economic damage from CTV. Multi-locus mar...

Effects of watershed land use and geomorphology on stream low flows during severe drought conditions in the southern Blue Ridge Mountains, Georgia and North Carolina

EPA Science Inventory

Watershed land use and topographic variability influence stream low flows, yet their interactions and relative influence remain unresolved. Our objective was to assess the relative influences of land use and watershed geomorphic characteristics on low flow variability in the sour...

Bad Apples or Sour Pickles? Fundamental Attribution Error and the Columbine Massacre. The Cutting Edge

ERIC Educational Resources Information Center

Clabaugh, Gary K.; Clabaugh, Alison A.

2005-01-01

A painstaking investigative report by the Washington Post describes pre-massacre Columbine as filled with social vinegar. The high school was dominated by a "cult of the athlete." In this distorted environment, a coterie of favored jocks, who wore white hats to set themselves apart, consistently bullied, hazed, and sexually harassed their…

Preexposure to Salty and Sour Taste Enhances Conditioned Taste Aversion to Novel Sucrose

ERIC Educational Resources Information Center

Flores, Veronica L.; Moran, Anan; Bernstein, Max; Katz, Donald B.

2016-01-01

Conditioned taste aversion (CTA) is an intensively studied single-trial learning paradigm whereby animals are trained to avoid a taste that has been paired with malaise. Many factors influence the strength of aversion learning; prominently studied among these is taste novelty--the fact that preexposure to the taste conditioned stimulus (CS)…

Detection of Sour Skin Diseases in Vidalia Sweet Onions using Near-Infrared Hyperspectral Imaging

USDA-ARS?s Scientific Manuscript database

Vidalia sweet onion is an important specialty crop grown in southeast area of Georgia, which accounts for approximate 13% of the vegetable farm gate value in the state. However, Vidalia sweet onions are more prone to rotting and sprouting due to lacking some pungent compounds found in other onion va...