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...

Technological aspects of the microbial treatment of sulfide-rich wastewaters: a case study.

PubMed

Sublette, K L; Kolhatkar, R; Raterman, K

1998-01-01

Thiobacillus denitrificans has been shown to be an effective biocatalyst for the treatment of a variety of sulfide-laden waste streams including sour water, sour gases, and refinery spent-sulfidic caustics. The term 'sour' originated in the petroleum industry to describe a waste contaminated with hydrogen sulfide or salts of sulfide and bisulfide. The microbial treatment of sour waste streams resulting from the production or refining of natural gas and crude oil have been investigated in this laboratory for many years. The application of this technology to the treatment of sour wastes on a commercially useful scale has presented several technical barriers including substrate inhibition (sulfide), product inhibition (sulfate), the need for septic operation, biomass recycle and recovery, mixed waste issues, and the need for large-scale cultivation of the organism for process startup. The removal of these barriers through process improvements are discussed in terms of a case study of the full-scale treatment of sulfide-rich wastewater. The ability of T. denitrificans to deodorize and detoxify an oil-field produced water containing sulfides was evaluated under full-scale field conditions at Amoco Production Co. Salt Creek Field in Midwest, WY. More than 800 m3/d of produced water containing 100 mg/L sulfide and total dissolved solids of 4800 mg/L were successfully biotreated in an earthen pit (3000 m3) over a six-month period. Complete removal of sulfides and elimination of associated odors were observed. The system could be upset by severe hydraulic disturbances; however, the system recovered rapidly when normal influent flow rates were restored.

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.

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.

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.

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.

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.

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

Turboexpanders with pressurized magnetic bearings for off-shore applications

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

Agahi, R.R.; Ershaghi, B.; Baudelocque, L.

1995-12-31

There are two primary parameters that encourage the use of magnetic bearings in turbomachinery: oil-free process and space requirements. For cryogenic processes such as hydrogen purification and ethylene plants, oil free process is the primary objective. In the case of off-shore platforms for oil and gas production, the occupied space and weight are of prime concern. In off-shore operations, the process gas density is usually higher than in normal process plants because the gas is untreated and at high pressure. High density process gas generates more windage loss and may also cause excessive radial load to journal bearings. The bearingmore » assembly design should be suitable for sour gas environments as well. Furthermore, the thrust bearing system should withstand process fluctuations which are more severe due to high pressure. In this paper, the authors explain their experience of designing a turboexpander-compressor with magnetic bearings for an off-shore oil production platform. They will present side load analysis and their solutions for heat dissipation and coping with process fluctuations.« less

Sour gas injection for use with in situ heat treatment

DOEpatents

Fowler, Thomas David [Houston, TX

2009-11-03

Systems, methods, and heaters for treating a subsurface formation are described herein. At least one method for providing acidic gas to a subsurface formation is described herein. The method may include providing heat from one or more heaters to a portion of a subsurface formation; producing fluids that include one or more acidic gases from the formation using a heat treatment process. At least a portion of one of the acidic gases may be introduced into the formation, or into another formation, through one or more wellbores at a pressure below a lithostatic pressure of the formation in which the acidic gas is introduced.

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

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...

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

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

The fifth international conference on microbial enhanced oil recovery and related biotechnology for solving environmental problems: 1995 Conference proceedings

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

Bryant, R.

1995-12-31

This volume contains 41 papers covering the following topics: field trials of microbial enhanced recovery of oil; control and treatment of sour crudes and natural gas with microorganisms; bioremediation of hydrocarbon contamination in soils; microbial plugging processes; microbial waste water treatment; the use of microorganisms as biological indicators of oils; and characterization and behavior of microbial systems. Selected papers are indexed separately for inclusion in the Energy Science and Technology Database.

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.

Air emissions from sour-gas processing plants and dairy-cattle reproduction in Alberta, Canada.

PubMed

Scott, H M; Soskolne, C L; Martin, S W; Shoukri, M M; Lissemore, K D; Coppock, R W; Guidotti, T L

2003-02-15

The dispersion of air pollutants from all 231 licensed sour-gas processing plants in Alberta, Canada, was modeled on a monthly basis over a 10-year period (1985-1994). Exposure estimates for sulfur dioxide (SO(2)-used as a surrogate for exposure to combusted emissions) then were assigned to 1382 provincial dairy farms using a geographical-information system. Individual average and peak exposure for periods prior to each of 15 months of age and conception (four exposure-averaging periods for each of two dispersion models) were estimated for 163,988 primiparous female dairy-cattle between 1986 and 1994. Monthly or annual average farm-site exposure estimates likewise were assigned to associated herd-level data sets for the biologically relevant period of interest for each of three additional reproductive outcomes: monthly herd-average calving interval, stillbirth risk, and twinning risk. In one of the main-effects models, the maximum (i.e., peak) monthly sour-gas exposure experienced by individual-animals from birth to conception was associated with an increased time to first-calving in the very-highest exposure category (hazard ratio=0.86, 95% CI=0.80, 0.92). This equates to a decreased hazard (lambda) of calving (in each month subsequent to 22 months of age) for the highest-exposure animals (lambda=0.170) versus the zero-exposure animals (lambda=0.198) in a model with referent values for agro-ecological region and season of birth. The dose-response was not consistent across the full range of exposure categories. There was significant (P=0.003) interaction of emissions with agro-ecological region. After accounting for the interaction, a more-consistent dose-response was evident for some (but not all) agro-ecological regions. This suggests that any effect of emissions on dairy-heifer reproduction is subject to modification by features of soil type, vegetative cover, and/or climate. The increase in monthly herd-average calving interval on farms exposed to the very-highest levels of emissions appeared quite small and of limited practical importance within the range of expected exposures. There was no association between exposure and the risk for twinning. Herds exposed to higher emissions exhibited a slight decrease in risk for stillbirth.

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.

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.

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.

H2S-mediated thermal and photochemical methane activation.

PubMed

Baltrusaitis, Jonas; de Graaf, Coen; Broer, Ria; Patterson, Eric V

2013-12-02

Sustainable, low-temperature methods for natural gas activation are critical in addressing current and foreseeable energy and hydrocarbon feedstock needs. Large portions of natural gas resources are still too expensive to process due to their high content of hydrogen sulfide gas (H2S) mixed with methane, deemed altogether as sub-quality or "sour" gas. We propose a unique method of activation to form a mixture of sulfur-containing hydrocarbon intermediates, CH3SH and CH3SCH3 , and an energy carrier such as H2. For this purpose, we investigated the H2S-mediated methane activation to form a reactive CH3SH species by means of direct photolysis of sub-quality natural gas. Photoexcitation of hydrogen sulfide in the CH4 + H2S complex resulted in a barrierless relaxation by a conical intersection to form a ground-state CH3SH + H2 complex. The resulting CH3SH could further be coupled over acidic catalysts to form higher hydrocarbons, and the resulting H2 used as a fuel. This process is very different from conventional thermal or radical-based processes and can be driven photolytically at low temperatures, with enhanced control over the conditions currently used in industrial oxidative natural gas activation. Finally, the proposed process is CO2 neutral, as opposed to the current industrial steam methane reforming (SMR). Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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.

Biological souring and mitigation in oil reservoirs.

PubMed

Gieg, Lisa M; Jack, Tom R; Foght, Julia M

2011-10-01

Souring in oil field systems is most commonly due to the action of sulfate-reducing prokaryotes, a diverse group of anaerobic microorganisms that respire sulfate and produce sulfide (the key souring agent) while oxidizing diverse electron donors. Such biological sulfide production is a detrimental, widespread phenomenon in the petroleum industry, occurring within oil reservoirs or in topside processing facilities, under low- and high-temperature conditions, and in onshore or offshore operations. Sulfate reducers can exist either indigenously in deep subsurface reservoirs or can be "inoculated" into a reservoir system during oil field development (e.g., via drilling operations) or during the oil production phase. In the latter, souring most commonly occurs during water flooding, a secondary recovery strategy wherein water is injected to re-pressurize the reservoir and sweep the oil towards production wells to extend the production life of an oil field. The water source and type of production operation can provide multiple components such as sulfate, labile carbon sources, and sulfate-reducing communities that influence whether oil field souring occurs. Souring can be controlled by biocides, which can non-specifically suppress microbial populations, and by the addition of nitrate (and/or nitrite) that directly impacts the sulfate-reducing population by numerous competitive or inhibitory mechanisms. In this review, we report on the diversity of sulfate reducers associated with oil reservoirs, approaches for determining their presence and effects, the factors that control souring, and the approaches (along with the current understanding of their underlying mechanisms) that may be used to successfully mitigate souring in low-temperature and high-temperature oil field operations.

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.

Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

PubMed

O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

2015-03-01

This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately. Copyright © 2014 Elsevier Ltd. All rights reserved.

Novel single stripper with side-draw to remove ammonia and sour gas simultaneously for coal-gasification wastewater treatment and the industrial implementation

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

Feng, D.C.; Yu, Z.J.; Chen, Y.

2009-06-15

A large amount of wastewater is produced in the Lurgi coal-gasification process with the complex compounds carbon dioxide, ammonia, phenol, etc., which cause a serious environmental problem. In this paper, a novel stripper operated at elevated pressure is designed to improve the pretreatment process. In this technology, two noticeable improvements were established. First, the carbon dioxide and ammonia were removed simultaneously in a single stripper where sour gas (mainly carbon dioxide) is removed from the tower top and the ammonia vapor is drawn from the side and recovered by partial condensation. Second, the ammonia is removed before the phenol recoverymore » to reduce the pH value of the subsequent extraction units, so as the phenol removal performance of the extraction is greatly improved. To ensure the operational efficiency, some key operational parameters are analyzed and optimized though simulation. It is shown that when the top temperature is kept at 40 C and the weight ratio of the side draw to the feed is above 9%, the elevated pressures can ensure the removal efficiency of NH{sub 3} and carbon dioxide and the desired purified water as the bottom product of the unit is obtained. A real industrial application demonstrates the attractiveness of the new technique: it removes 99.9% CO{sub 2} and 99.6% ammonia, compared to known techniques which remove 66.5% and 94.4%, respectively. As a result, the pH value of the wastewater is reduced from above 9 to below 7. This ensures that the phenol removal ratio is above 93% in the following extraction units. The operating cost is lower than that of known techniques, and the operation is simplified.« less

Evaluation of the impact of a natural gas leak from a pipeline on productivity of beef cattle.

PubMed

Waldner, C L; Ribble, C S; Janzen, E D

1998-01-01

To determine the association between a leak of sour natural gas (more than 30% hydrogen sulfide) from a pipeline in a river valley and the health of beef cattle in the intensively ranched surrounding area. Prospective cohort study. 13 herds of cattle within 4 km (2.5 miles) of the leak and 10 herds outside the 4-km zone. Distance of herds from the leak site was determined, using geographic information system technology. Information about speed and direction of winds was obtained from a local meteorologic station and an ambient air-quality monitoring trailer. Health and productivity data for surrounding beef herds, as well as exposure information, were collected and analyzed. An association was not found between total herd calf mortality and herd distance from the leak, wind-aided exposure, location in the river valley, signs of irritation consistent with exposure to the gas, or reports of odors of gas at the time of the leak. Management changes reported in response to the gas leak were identified as risk factors for total herd calf mortality. Other herd-level risk factors associated with increased calf mortality ratio included a median calving date in February and percentage of twin births for a herd. In this example, we did not detect an association between productivity of cattle and exposure to sour natural gas. Several methods can be used for ranking potential exposure after discovery of a leak.

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

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.

Control of Microbial Sulfide Production with Biocides and Nitrate in Oil Reservoir Simulating Bioreactors

PubMed Central

Xue, Yuan; Voordouw, Gerrit

2015-01-01

Oil reservoir souring by the microbial reduction of sulfate to sulfide is unwanted, because it enhances corrosion of metal infrastructure used for oil production and processing. Reservoir souring can be prevented or remediated by the injection of nitrate or biocides, although injection of biocides into reservoirs is not commonly done. Whether combined application of these agents may give synergistic reservoir souring control is unknown. In order to address this we have used up-flow sand-packed bioreactors injected with 2 mM sulfate and volatile fatty acids (VFA, 3 mM each of acetate, propionate and butyrate) at a flow rate of 3 or 6 pore volumes (PV) per day. Pulsed injection of the biocides glutaraldehyde (Glut), benzalkonium chloride (BAC) and cocodiamine was used to control souring. Souring control was determined as the recovery time (RT) needed to re-establish an aqueous sulfide concentration of 0.8–1 mM (of the 1.7–2 mM before the pulse). Pulses were either for a long time (120 h) at low concentration (long-low) or for a short time (1 h) at high concentration (short-high). The short-high strategy gave better souring control with Glut, whereas the long-low strategy was better with cocodiamine. Continuous injection of 2 mM nitrate alone was not effective, because 3 mM VFA can fully reduce both 2 mM nitrate to nitrite and N2 and, subsequently, 2 mM sulfate to sulfide. No synergy was observed for short-high pulsed biocides and continuously injected nitrate. However, use of continuous nitrate and long-low pulsed biocide gave synergistic souring control with BAC and Glut, as indicated by increased RTs in the presence, as compared to the absence of nitrate. Increased production of nitrite, which increases the effectiveness of souring control by biocides, is the most likely cause for this synergy. PMID:26696994

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.

Candida sake CPA-1 and other biologically based products as potential control strategies to reduce sour rot of grapes.

PubMed

Calvo-Garrido, C; Viñas, I; Elmer, P; Usall, J; Teixidó, N

2013-10-01

Sour rot of grapes is becoming increasingly important disease in many wine-growing regions, while consistent chemical or biological control has not been reported. Authors evaluated relative incidence and severity of sour rot in untreated grapevines and the effect of different biologically based treatments on sour rot at harvest. Applications of Candida sake CPA-1 plus Fungicover® , Ulocladium oudemansii and chitosan were carried out in an organic vineyard in Lleida area, Spain, during the 2009 and 2010 growing seasons. At harvest, incidence and severity of sour rot were assessed. Significantly higher incidence and severity of sour rot were observed in untreated plots in 2009, when meteorological conditions after veraison were warmer. All treatments including C. sake CPA-1 significantly reduced (P < 0·05) severity of sour rot in both seasons, ranging from 40 to 67% compared with the untreated control. Incidence of sour rot was not significantly reduced by any treatment. This study helps to characterize development of sour rot in the dry Mediterranean climate conditions of the experiment, whereas also represents the first report of biological control of sour rot. Treatments with the tested biologically based products are a promising strategy to control sour rot. Studies on sour rot of grapes are scarce in literature, and this is the first work specifically evaluating sour rot in Spanish vineyards. Sour rot control in field conditions through applications of antagonistic micro-organisms is reported for first time in this study, showing elevated severity reductions (40-67% compared with control). As there are no options available for sour rot control in vineyards, results point Candida sake CPA-1 as an interesting control strategy against grape bunch rots. © 2013 The Society for Applied Microbiology.

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

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.

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...

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

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...

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.

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.

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,…

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.

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.

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.

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

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

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

Performance of (UNS 8028) production tubing material in sour service environment of Khuff gas formation

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

Al-Maslamani, M.

Khuff gas formation is one of the largest reservoirs of non-associated gas in the world. Recent developments in exploration and production from Khuff gas formation at the Qatar North Field required materials of construction with long periods of production without work over and chemical inhibition. Gas produced contains corrosive constituents such as 1% H{sub 2}S, 4% CO{sub 2} and brine at pressures exceeding 300 barg (CITHP). For operational reasons, two of the 16 wells drilled were needed to work over after 2 years of service and showed evidence of crevice pitting corrosion and thread galling on the Corrosion Resistance Alloymore » (CRA) tubing material. Full inspection and analysis of the problem are addressed in this paper.« less

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.

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).

Aerobic biodegradation of sludge with high hydrocarbon content generated by a Mexican natural gas processing facility.

PubMed

Roldán-Carrillo, T; Castorena-Cortés, G; Zapata-Peñasco, I; Reyes-Avila, J; Olguín-Lora, P

2012-03-01

The biodegradation of oil sludge from Mexican sour gas and petrochemical facilities contaminated with a high content of hydrocarbons, 334.7 ± 7.0 g kg(-1) dry matter (dm), was evaluated. Studies in microcosm systems were carried out in order to determine the capacity of the native microbiota in the sludge to reduce hydrocarbon levels under aerobic conditions. Different carbon/nitrogen/phosphorous (C/N/P) nutrient ratios were tested. The systems were incubated at 30 °C and shaken at 100 rpm. Hydrocarbon removals from 32 to 51% were achieved in the assays after 30 days of incubation. The best assay had C/N/P ratio of 100/1.74/0.5. The results of the Microtox(®) and Ames tests indicated that the original sludge was highly toxic and mutagenic, whereas the best assay gave a final product that did not show toxicity or mutagenicity. Copyright © 2011 Elsevier Ltd. All rights reserved.

Investigation of the microbial community structure and activity as indicators of compost stability and composting process evolution.

PubMed

Chroni, Christina; Kyriacou, Adamadini; Manios, Thrassyvoulos; Lasaridi, Konstantia-Ekaterini

2009-08-01

In a bid to identify suitable microbial indicators of compost stability, the process evolution during windrow composting of poultry manure (PM), green waste (GW) and biowaste was studied. Treatments were monitored with regard to abiotic factors, respiration activity (determined using the SOUR test) and functional microflora. The composting process went through typical changes in temperature, moisture content and microbial properties, despite the inherent feedstock differences. Nitrobacter and pathogen indicators varied as a monotonous function of processing time. Some microbial groups have shown a potential to serve as fingerprints of the different process stages, but still they should be examined in context with respirometric tests and abiotic parameters. Respiration activity reflected well the process stage, verifying the value of respirometric tests to access compost stability. SOUR values below 1 mg O(2)/g VS/h were achieved for the PM and the GW compost.

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'.

Respiration and enzymatic activities as indicators of stabilization of sewage sludge composting.

PubMed

Nikaeen, Mahnaz; Nafez, Amir Hossein; Bina, Bijan; Nabavi, BiBi Fatemeh; Hassanzadeh, Akbar

2015-05-01

The objective of this work was to study the evolution of physico-chemical and microbial parameters in the composting process of sewage sludge (SS) with pruning wastes (PW) in order to compare these parameters with respect to their applicability in the evaluation of organic matter (OM) stabilization. To evaluate the composting process and organic matter stability, different microbial activities were compared during composting of anaerobically digested SS with two volumetric ratios, 1:1 and 3:1 of PW:SS and two aeration techniques including aerated static piles (ASP) and turned windrows (TW). Dehydrogenase activity, fluorescein diacetate hydrolysis, and specific oxygen uptake rate (SOUR) were used as microbial activity indices. These indices were compared with traditional parameters, including temperature, pH, moisture content, organic matter, and C/N ratio. The results showed that the TW method and 3:1 (PW:SS) proportion was superior to the ASP method and 1:1 proportion, since the former accelerate the composting process by catalyzing the OM stabilization. Enzymatic activities and SOUR, which reflect microbial activity, correlated well with temperature fluctuations. Based on these results it appears that SOUR and the enzymatic activities are useful parameters to monitor the stabilization of SS compost. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot.

PubMed

Barata, André; Santos, Sara Correia; Malfeito-Ferreira, Manuel; Loureiro, Virgílio

2012-08-01

In this work, we studied the ecological interactions between grape berry microorganisms and Drosophila sp. flies involved in sour rot disease during grape ripening. After veráison the total microbial counts of grape berries affected by sour rot increased from about 2 log CFU/g of berries to more than 7 log CFU/g. Berry damage provoked a clear shift in yeast diversity from basidiomycetes to ascomycetous fermentative species. The latter were mostly Pichia terricola, Hanseniaspora uvarum, Candida zemplinina, and Zygoascus hellenicus. However, these species were not able to produce the metabolites characteristic of sour rot (gluconic and acetic acids) in inoculated berries. On the contrary, the acetic acid bacteria Gluconacetobacter saccharivorans produced high levels of these acids, mainly when berries were incubated in the presence of the insect Drosophila sp. Sour rot was not observed when grape bunches were physically separated from insects, even when berries were artificially injured. The wounds made in berry skin healed in the absence of insects, thus preventing the development of sour rot. Therefore, in the vineyard, the induction of sour rot depends on the contamination of wounded berries by a microbial consortium--yeasts and acetic acid bacteria--transported by drosophilid insects which disseminate sour rot among damaged berries. In the absence of these insects, plant defense mechanisms are effective and lead to skin healing, preventing disease spread. Thus, we showed that Drosophila sp. act as a vector for microorganisms associated with grape sour rot disease.

Volatile Organic Compound (VOC) profiling of Citrus tristeza virus (CTV) infection in sweet orange citrus varietals using thermal desorption gas chromatography time of flight mass spectrometry (TD-GC/TOF-MS)

USDA-ARS?s Scientific Manuscript database

Citrus tristeza virus (CTV) is a plant pathogen which predominately infects economically important citrus crops such as sweet orange, clementine, lime and grapefruit varietals. Within the last 70 years, an estimated 100 million citrus trees on sour orange rootstock have been destroyed due to CTV inf...

Simultaneous dispersive liquid-liquid microextraction derivatisation and gas chromatography mass spectrometry analysis of subcritical water extracts of sweet and sour cherry stems.

PubMed

Švarc-Gajić, Jaroslava; Clavijo, Sabrina; Suárez, Ruth; Cvetanović, Aleksandra; Cerdà, Víctor

2018-03-01

Cherry stems have been used in traditional medicine mostly for the treatment of urinary tract infections. Extraction with subcritical water, according to its selectivity, efficiency and other aspects, differs substantially from conventional extraction techniques. The complexity of plant subcritical water extracts is due to the ability of subcritical water to extract different chemical classes of different physico-chemical properties and polarities in a single run. In this paper, dispersive liquid-liquid microextraction (DLLME) with simultaneous derivatisation was optimised for the analysis of complex subcritical water extracts of cherry stems to allow simple and rapid preparation prior to gas chromatography-mass spectrometry (GC-MS). After defining optimal extracting and dispersive solvents, the optimised method was used for the identification of compounds belonging to different chemical classes in a single analytical run. The developed sample preparation protocol enabled simultaneous extraction and derivatisation, as well as convenient coupling with GC-MS analysis, reducing the analysis time and number of steps. The applied analytical protocol allowed simple and rapid chemical screening of subcritical water extracts and was used for the comparison of subcritical water extracts of sweet and sour cherry stems. Graphical abstract DLLME GC MS analysis of cherry stem extracts obtained by subcritical water.

Fundamental studies to elucidate the protection mechanism (s) for making intelligent choices of coatings used in oil and gas production

NASA Astrophysics Data System (ADS)

Aljassem, Nasser Ashoor

Considerable attention has been given by the industries and researchers to develop the organic coating systems because of their importance in protecting and maintaining the integrity of the internal surfaces of oil and gas pipelines against corrosive solutions. Oil and natural gas pipelines mostly encounter both corrosion and wear degradations. The current study focuses on the development of coating systems by incorporating various types and amounts of fillers that are improving its barrier function to ward off the internal pipeline surfaces from the corrosive constituents. Simultaneously, fillers enhance the mechanical property of the coating systems that are capable of resisting a physical wear damage. The coating systems ranged in thickness and with micro to nano-size fillers. The pin-ball wear process, with two loads (100 N and 200 N), were applied on the surfaces of the coating systems. The hardness and reduced Young's modulus of the coated surfaces were characterized. The effect of the wear process with different loads were evaluated by employing a three dimensions (3D)-image profile-meter. A simulation of the sweet (CO2) and sour (CO2 and H2S) environments, with 2000 ppm Cl - ions, pH 4, at (60 °C and 1 bar), and (100 °C and 100 bar), respectively, used in the oil and gas industry were used to immerse and evaluate the coating systems. The coating system surface topographies, after the exposure to corrosive solutions, were evaluated by the 3-D profile-meter, stereoscope and scanning electron microscopy (SEM). The intentional defects imposed on the coating systems were exposed to corrosive solutions and their performance were periodically studied by the electrochemical impedance spectroscopy (EIS) technique. The electrochemical actions and coating system degradations due to the exposure to the corrosive solution were studied by the equivalent circuit models. The calculated EIS parameters were used to understand the interactions between the coating systems and corrosive solution. The effect of the high-load wear process was not considerable on the coating systems with significant amount of fillers. The coating systems with high amount of conductive and non-conductive fillers significantly showed high impedance in both the intact coating case and the highest coating resistance in case of the surface with intentional defects. No critical impact of the harsh environment with high pressure and temperature was observed on the powder phenolic Novolac coating system with defects. The harsh corrosive environment (sour), with high pressure and temperature, had a significant impact on most of the coating systems with defects and, specifically, the coating system that had carbon nanotube fillers. Protection and degradation mechanisms of the coating systems have been proposed.

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.

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

Bhattacharyya, D.; Turton, R.; Zitney, S.

In this presentation, development of a plant-wide dynamic model of an advanced Integrated Gasification Combined Cycle (IGCC) plant with CO2 capture will be discussed. The IGCC reference plant generates 640 MWe of net power using Illinois No.6 coal as the feed. The plant includes an entrained, downflow, General Electric Energy (GEE) gasifier with a radiant syngas cooler (RSC), a two-stage water gas shift (WGS) conversion process, and two advanced 'F' class combustion turbines partially integrated with an elevated-pressure air separation unit (ASU). A subcritical steam cycle is considered for heat recovery steam generation. Syngas is selectively cleaned by a SELEXOLmore » acid gas removal (AGR) process. Sulfur is recovered using a two-train Claus unit with tail gas recycle to the AGR. A multistage intercooled compressor is used for compressing CO2 to the pressure required for sequestration. Using Illinois No.6 coal, the reference plant generates 640 MWe of net power. The plant-wide steady-state and dynamic IGCC simulations have been generated using the Aspen Plus{reg_sign} and Aspen Plus Dynamics{reg_sign} process simulators, respectively. The model is generated based on the Case 2 IGCC configuration detailed in the study available in the NETL website1. The GEE gasifier is represented with a restricted equilibrium reactor model where the temperature approach to equilibrium for individual reactions can be modified based on the experimental data. In this radiant-only configuration, the syngas from the Radiant Syngas Cooler (RSC) is quenched in a scrubber. The blackwater from the scrubber bottom is further cleaned in the blackwater treatment plant. The cleaned water is returned back to the scrubber and also used for slurry preparation. The acid gas from the sour water stripper (SWS) is sent to the Claus plant. The syngas from the scrubber passes through a sour shift process. The WGS reactors are modeled as adiabatic plug flow reactors with rigorous kinetics based on the mid-life activity of the shift-catalyst. The SELEXOL unit consists of the H2S and CO2 absorbers that are designed to meet the stringent environmental limits and requirements of other associated units. The model also considers the stripper for recovering H2S that is sent as a feed to a split-flow Claus unit. The tail gas from the Claus unit is recycled to the SELEXOL unit. The cleaned syngas is sent to the GE 7FB gas turbine. This turbine is modeled as per published data in the literature. Diluent N2 is used from the elevated-pressure ASU for reducing the NOx formation. The heat recovery steam generator (HRSG) is modeled by considering generation of high-pressure, intermediate-pressure, and low-pressure steam. All of the vessels, reactors, heat exchangers, and the columns have been sized. The basic IGCC process control structure has been synthesized by standard guidelines and existing practices. The steady-state simulation is solved in sequential-modular mode in Aspen Plus{reg_sign} and consists of more than 300 unit operations, 33 design specs, and 16 calculator blocks. The equation-oriented dynamic simulation consists of more than 100,000 equations solved using a multi-step Gear's integrator in Aspen Plus Dynamics{reg_sign}. The challenges faced in solving the dynamic model and key transient results from this dynamic model will also be discussed.« less

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 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.

Speciation of Mercury in Selected Areas of the Petroleum Value Chain.

PubMed

Avellan, Astrid; Stegemeier, John P; Gai, Ke; Dale, James; Hsu-Kim, Heileen; Levard, Clément; O'Rear, Dennis; Hoelen, Thomas P; Lowry, Gregory V

2018-02-06

Petroleum, natural gas, and natural gas condensate can contain low levels of mercury (Hg). The speciation of Hg can affect its behavior during processing, transport, and storage so efficient and safe management of Hg requires an understanding of its chemical form in oil, gas and byproducts. Here, X-ray absorption spectroscopy was used to determine the Hg speciation in samples of solid residues collected throughout the petroleum value chain including stabilized crude oil residues, sediments from separation tanks and condensate glycol dehydrators, distillation column pipe scale, and biosludge from wastewater treatment. In all samples except glycol dehydrators, metacinnabar (β-HgS) was the primary form of Hg. Electron microscopy on particles from a crude sediment showed nanosized (<100 nm) particles forming larger aggregates, and confirmed the colocalization of Hg and sulfur. In sediments from glycol dehydrators, organic Hg(SR) 2 accounted for ∼60% of the Hg, with ∼20% present as β-HgS and/or Hg(SR) 4 species. β-HgS was the predominant Hg species in refinery biosludge and pipe scale samples. However, the balance of Hg species present in these samples depended on the nature of the crude oil being processed, i.e. sweet (low sulfur crudes) vs sour (higher sulfur crudes). This information on Hg speciation in the petroleum value chain will inform development of better engineering controls and management practices for Hg.

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

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.

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.

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.

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.

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.

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.

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...

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 ...

Temperature and injection water source influence microbial community structure in four Alaskan North Slope hydrocarbon reservoirs

PubMed Central

Piceno, Yvette M.; Reid, Francine C.; Tom, Lauren M.; Conrad, Mark E.; Bill, Markus; Hubbard, Christopher G.; Fouke, Bruce W.; Graff, Craig J.; Han, Jiabin; Stringfellow, William T.; Hanlon, Jeremy S.; Hu, Ping; Hazen, Terry C.; Andersen, Gary L.

2014-01-01

A fundamental knowledge of microbial community structure in petroleum reservoirs can improve predictive modeling of these environments. We used hydrocarbon profiles, stable isotopes, and high-density DNA microarray analysis to characterize microbial communities in produced water from four Alaskan North Slope hydrocarbon reservoirs. Produced fluids from Schrader Bluff (24–27°C), Kuparuk (47–70°C), Sag River (80°C), and Ivishak (80–83°C) reservoirs were collected, with paired soured/non-soured wells sampled from Kuparuk and Ivishak. Chemical and stable isotope data suggested Schrader Bluff had substantial biogenic methane, whereas methane was mostly thermogenic in deeper reservoirs. Acetoclastic methanogens (Methanosaeta) were most prominent in Schrader Bluff samples, and the combined δD and δ13C values of methane also indicated acetoclastic methanogenesis could be a primary route for biogenic methane. Conversely, hydrogenotrophic methanogens (e.g., Methanobacteriaceae) and sulfide-producing Archaeoglobus and Thermococcus were more prominent in Kuparuk samples. Sulfide-producing microbes were detected in all reservoirs, uncoupled from souring status (e.g., the non-soured Kuparuk samples had higher relative abundances of many sulfate-reducers compared to the soured sample, suggesting sulfate-reducers may be living fermentatively/syntrophically when sulfate is limited). Sulfate abundance via long-term seawater injection resulted in greater relative abundances of Desulfonauticus, Desulfomicrobium, and Desulfuromonas in the soured Ivishak well compared to the non-soured well. In the non-soured Ivishak sample, several taxa affiliated with Thermoanaerobacter and Halomonas predominated. Archaea were not detected in the deepest reservoirs. Functional group taxa differed in relative abundance among reservoirs, likely reflecting differing thermal and/or geochemical influences. PMID:25147549

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.

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

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.

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

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.

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.

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.

Catalyst for the methanation of carbon monoxide in sour gas

DOEpatents

Kustes, William A.; Hausberger, Arthur L.

1985-01-01

The invention involves the synergistic effect of the specific catalytic constituents on a specific series of carriers for the methanation of carbon monoxide in the presence of sulfur at relatively high temperatures and at low steam to gas ratios in the range of 0.2:1 or less. This effect was obtained with catalysts comprising the mixed sulfides and oxides of nickel and chromium supported on carriers comprising magnesium aluminate and magnesium silicate. Conversion of carbon monoxide to methane was in the range of from 40 to 80%. Tests of this combination of metal oxides and sulfides on other carriers and tests of other metal oxides and sulfides on the same carrier produced a much lower level of conversion.

The Spar Lake strata-Bound Cu-Ag deposit formed across a mixing zone between trapped natural gas and metals-bearing brine

USGS Publications Warehouse

Hayes, Timothy S.; Landis, Gary P.; Whelan, Joseph F.; Rye, Robert O.; Moscati, Richard J.

2012-01-01

Ore formation at the Spar Lake red bed-associated strata-bound Cu deposit took place across a mixing and reaction zone between a hot oxidized metals-transporting brine and a reservoir of “sour” (H2S-bearing) natural gas trapped in the host sandstones. Fluid inclusion volatile analyses have very high CH4 concentrations (≥1 mol % in most samples), and a sample from the fringe of the deposit has between 18 and 36 mol % CH4. The ratio of CH4/CO2 in fluid inclusions appears to vary regularly across the deposit, with the lowest CH4/CO2 ratios from high-grade chalcocite-bearing ore, and the highest from the chalcopyrite-bearing fringe. The helium R/Ra isotope ratios (0.23–0.98) and concentrations define a mixture between crustal and atmospheric helium. The volatiles in fluid inclusions (CH4, CO2, H2S, SO2, H2, H2O, and other organic gases) and values of fO2 and temperature calculated from the volatiles data all show gradations across the deposit that are completely consistent with such a mixing and reaction zone. Other volatiles from the fluid inclusions (HCl, HF, 3He, Msup>4He, N2, Ar) characterize the brine and give evidence for only shallow crustal fluids with no magmatic influences. The brine entered the gas reservoir from below and along the axis of the deposit and migrated out along bedding to the southwest, northeast, and northwest. Metals-transporting brines may have been fed into the host sandstones from the East Fault, but that remains uncertain. Abundant ore-stage Fe and Mn calcite cements from the reduced fringe have δ13C values as low as −18.4‰, and many values less than −10‰, which indicate that significant carbonate was generated by oxidation of organic carbon from the natural gas. The zone of calcite cements with very low δ13C values approximately envelopes chalcocite-bearing ore. Sulfur isotope data of Cu, Pb, and Fe sulfides and barite indicate derivation of roughly half of the orebody sulfide directly from sour gas H2S. That sour gas H2S had developed in steps known from other sedimentary basins, starting with (1) bacterial sulfate reduction (BSR) of seawater sulfate having δ34S of about 20‰ and sequestering of the sulfide in organic matter in source rocks stratigraphically below the deposit host rocks, followed by (2) maturation of the sulfide-bearing organic matter into liquid petroleum with relatively homogeneous sulfide having δ34S of 5 ± 5‰, then by (3) thermal cracking of the oil to CH4 and H2S with relatively homogeneous sulfide having δ34S closely distributed, about 6‰. The CH4 and H2S migrated and were trapped in sandstones of the upper member of the Revett Formation, where they were later met by the 200°C metals-transporting brine. There was additional contribution of sulfide to ore from later thermochemical sulfate reduction (TSR) operating on sulfate δ34S of 20 to 29‰ in both formation waters and metals-transporting solutions. A large range of δ34S in sulfides resulted as the 6‰ sour gas sulfide was supplemented with varying proportions of 20 to 29‰ sulfide from TSR.

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

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

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

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.

Efficacy of gaseous ozone to counteract postharvest table grape sour rot.

PubMed

Pinto, L; Caputo, L; Quintieri, L; de Candia, S; Baruzzi, F

2017-09-01

This work aims at studying the efficacy of low doses of gaseous ozone in postharvest control of the table grape sour rot, a disease generally attributed to a consortium of non-Saccharomyces yeasts (NSY) and acetic acid bacteria (AAB). Sour rot incidence of wounded berries, inoculated with 8 NSYstrains, or 7 AAB, or 56 yeast-bacterium associations, was monitored at 25 °C up to six days. Sour rot incidence in wounded berries inoculated with yeast-bacterium associations resulted higher than in berries inoculated with one single NSY or AAB strain. Among all NSY-AAB associations, the yeast-bacterium association composed of Candida zemplinina CBS 9494 (Cz) and Acetobacter syzygii LMG 21419 (As) showed the highest prevalence of sour rot; thus, after preliminary in vitro assays, this simplified As-Cz microbial consortium was inoculated in wounded berries that were stored at 4 °C for ten days under ozone (2.14 mg m -3 ) or in air. At the end of cold storage, no berries showed sour-rot symptoms although ozonation mainly affected As viable cell count. After additional 12 days at 25 °C, the sour rot index of inoculated As-Cz berries previously cold-stored under ozone or in air accounted for 22.6 ± 3.7% and 66.7 ± 4.5%, respectively. Molecular analyses of dominant AAB and NSY populations of both sound and rotten berries during post-refrigeration period revealed the appearance of new strains mainly belonging to Gluconobacter albidus and Hanseniaspora uvarum species, respectively. Cold ozonation resulted an effective approach to extend the shelf-life of table grapes also after cold storage. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

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.

Liquid hydrogen production via hydrogen sulfide methane reformation

NASA Astrophysics Data System (ADS)

Huang, Cunping; T-Raissi, Ali

Hydrogen sulfide (H 2S) methane (CH 4) reformation (H 2SMR) (2H 2S + CH 4 = CS 2 + 4H 2) is a potentially viable process for the removal of H 2S from sour natural gas resources or other methane containing gases. Unlike steam methane reformation that generates carbon dioxide as a by-product, H 2SMR produces carbon disulfide (CS 2), a liquid under ambient temperature and pressure-a commodity chemical that is also a feedstock for the synthesis of sulfuric acid. Pinch point analyses for H 2SMR were conducted to determine the reaction conditions necessary for no carbon lay down to occur. Calculations showed that to prevent solid carbon formation, low inlet CH 4 to H 2S ratios are needed. In this paper, we analyze H 2SMR with either a cryogenic process or a membrane separation operation for production of either liquid or gaseous hydrogen. Of the three H 2SMR hydrogen production flowsheets analyzed, direct liquid hydrogen generation has higher first and second law efficiencies of exceeding 80% and 50%, respectively.

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

Isotopic insights into microbial sulfur cycling in oil reservoirs

PubMed Central

Hubbard, Christopher G.; Cheng, Yiwei; Engelbrekston, Anna; Druhan, Jennifer L.; Li, Li; Ajo-Franklin, Jonathan B.; Coates, John D.; Conrad, Mark E.

2014-01-01

Microbial sulfate reduction in oil reservoirs (biosouring) is often associated with secondary oil production where seawater containing high sulfate concentrations (~28 mM) is injected into a reservoir to maintain pressure and displace oil. The sulfide generated from biosouring can cause corrosion of infrastructure, health exposure risks, and higher production costs. Isotope monitoring is a promising approach for understanding microbial sulfur cycling in reservoirs, enabling early detection of biosouring, and understanding the impact of souring. Microbial sulfate reduction is known to result in large shifts in the sulfur and oxygen isotope compositions of the residual sulfate, which can be distinguished from other processes that may be occurring in oil reservoirs, such as precipitation of sulfate and sulfide minerals. Key to the success of this method is using the appropriate isotopic fractionation factors for the conditions and processes being monitored. For a set of batch incubation experiments using a mixed microbial culture with crude oil as the electron donor, we measured a sulfur fractionation factor for sulfate reduction of −30‰. We have incorporated this result into a simplified 1D reservoir reactive transport model to highlight how isotopes can help discriminate between biotic and abiotic processes affecting sulfate and sulfide concentrations. Modeling results suggest that monitoring sulfate isotopes can provide an early indication of souring for reservoirs with reactive iron minerals that can remove the produced sulfide, especially when sulfate reduction occurs in the mixing zone between formation waters (FW) containing elevated concentrations of volatile fatty acids (VFAs) and injection water (IW) containing elevated sulfate. In addition, we examine the role of reservoir thermal, geochemical, hydrological, operational and microbiological conditions in determining microbial souring dynamics and hence the anticipated isotopic signatures. PMID:25285094

Hepatoprotective effect of silyamarin in individuals chronically exposed to hydrogen sulfide; modulating influence of TNF-α cytokine genetic polymorphism

PubMed Central

2013-01-01

Background and the purpose of the study Silymarin, a standardized extract of the milk thistle (Silybum marianum), is believed to exert some of its hepatoprotective effects though inhibition of free radicals and inflammation. In this study the effect of some pro- and anti-inflammatory cytokines and also antioxidant genes polymorphisms on the hepatoprotective effects of silymarin in the occupationally exposed individuals to hydrogen sulfide (H2S) in the sour natural gas refinery was investigated. Methods We genotyped seven polymorphisms in six genes reported by others as modifiers of oxidative stress (NQO1, mEPXH1, GSTT1 and GSTM1) and inflammation (TNF-α and TGF-β1) for an association in effect of decreasing in liver function tests (LFTs). The LFTs of 77 sour gas refinery workers were measured before and after administration of silymarin (140 mg, three times per day for 1 month). Results A significant reduction of blood AST, ALT and ALP was observed after 30 days of consumption (p < 0.001). The decreasing effect of silymarin on ALT in the subjects with high producer genotype (A allele carriers) was less than low producers. There were no significant associations between TGF-β1 and the studied genes of oxidative stress pathway and the effectiveness of silymarin. Conclusion This is the first report about the effectiveness of silymarin in the subjects exposed chronically to H2S. Meanwhile, the modulatory effect of TNF-α on the effectiveness of silymarin might be used for individualize therapy. PMID:23566372

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.

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.

Surface Studies of Ultra Strength Drilling Steel after Corrosion Fatigue in Simulated Sour Environment

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

M. Ziomek-Moroz; J.A. Hawk; R. Thodla

2012-05-06

The Unites States predicted 60% growth in energy demand by 2030 makes oil and natural gas primary target fuels for energy generation. The fact that the peak of oil production from shallow wells (< 5000 m) is about to be reached, thereby pushing the oil and natural gas industry into deeper wells. However, drilling to depths greater than 5000 m requires increasing the strength-to weight ratio of the drill pipe materials. Grade UD-165 is one of the ultra- high yield strength carbon steels developed for ultra deep drilling (UDD) activities. Drilling UDD wells exposes the drill pipes to Cl{sup -},more » HCO{sub 3}{sup -}/CO{sub 3}{sup 2-}, and H{sub 2}S-containig corrosive environments (i.e., sour environments) at higher pressures and temperatures compared to those found in conventional wells. Because of the lack of synergism within the service environment, operational stresses can result in catastrophic brittle failures characteristic for environmentally assisted cracking (EAC). Approximately 75% of all drill string failures are caused by fatigue or corrosion fatigue. Since there is no literature data on the corrosion fatigue performance of UD-165 in sour environments, research was initiated to better clarify the fatigue crack growth (FCGR) behavior of this alloy in UDD environments. The FCGR behavior of ultra-strength carbon steel, grade UD-165, was investigated by monitoring crack growth rate in deaerated 5%NaCl solution buffered with NaHCO{sub 3}/Na{sub 2}CO{sub 3} and in contact with H{sub 2}S. The partial pressure of H{sub 2}S (p{sub H2S}) was 0.83 kPa and pH of the solution was adjusted by NaOH to 12. The fatigue experiments were performed at 20 and 85 C in an autoclave with surface investigations augmented by scanning electron microscopy (SEM) and energy dispersive x-ray (EDX) spectroscopy. In this study, research focused on surface analyses supported by the fatigue crack growth rate measurements. Fig. 1 shows an SEM micrograph of the crack that propagated from the notch in the solution at 20 C. Accumulation of the corrosion products is visible along the crack. The EDX chemical analysis near the crack tip found iron, sulfur and oxygen in the passive layer. The surface of the sample after the fatigue test in the sour environment at 85{sup o}, Fig. 2, C looks different from that fatigued surface at 20 C. The crack propagates across the passive film that covers the surface fairly uniformly. Some spallation of the passive film is observed near the notch. The EDX chemical analysis of the passive film near the crack tip identified mainly iron, carbon and oxygen. It appears that temperature plays a very important role in formation of the passive film. This may be associated with different solubility of H{sub 2}S in the solution, which will be further studied.« less

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.

The emerging contribution of social wasps to grape rot disease ecology

PubMed Central

Boyden, Sean D.; Soriano, Jonathan-Andrew N.; Corey, Tyler B.; Leff, Jonathan W.; Fierer, Noah; Starks, Philip T.

2017-01-01

Grape sour (bunch) rot is a polymicrobial disease of vineyards that causes millions of dollars in lost revenue per year due to decreased quality of grapes and resultant wine. The disease is associated with damaged berries infected with a community of acetic acid bacteria, yeasts, and filamentous fungi that results in rotting berries with high amounts of undesirable volatile acidity. Many insect species cause the initial grape berry damage that can lead to this disease, but most studies have focused on the role of fruit flies in facilitating symptoms and vectoring the microorganisms of this disease complex. Like fruit flies, social wasps are abundant in vineyards where they feed on ripe berries and cause significant damage, while also dispersing yeasts involved in wine fermentation. Despite this, their possible role in disease facilitation and dispersal of grape rots has not been explored. We tested the hypothesis that the paper wasp Polistes dominulus could facilitate grape sour rot in the absence of other insect vectors. Using marker gene sequencing we characterized the bacterial and fungal community of wild-caught adults. We used a sterilized foraging arena to determine if these wasps transfer viable microorganisms when foraging. We then tested if wasps harboring their native microbial community, or those inoculated with sour rot, had an effect on grape sour rot incidence and severity using a laboratory foraging arena. We found that all wasps harbor some portion of the sour rot microbial community and that they have the ability to transfer viable microorganisms when foraging. Foraging by inoculated and uninoculated wasps led to an increase in berry rot disease symptom severity and incidence. Our results indicate that paper wasps can facilitate sour rot diseases in the absence of other vectors and that the mechanism of this facilitation may include both increasing host susceptibility and transmitting these microbial communities to the grapes. Social wasps are understudied but relevant players in the sour rot ecology of vineyards. PMID:28462032

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).

Biomass viability: An experimental study and the development of an empirical mathematical model for submerged membrane bioreactor.

PubMed

Zuthi, M F R; Ngo, H H; Guo, W S; Nghiem, L D; Hai, F I; Xia, S Q; Zhang, Z Q; Li, J X

2015-08-01

This study investigates the influence of key biomass parameters on specific oxygen uptake rate (SOUR) in a sponge submerged membrane bioreactor (SSMBR) to develop mathematical models of biomass viability. Extra-cellular polymeric substances (EPS) were considered as a lumped parameter of bound EPS (bEPS) and soluble microbial products (SMP). Statistical analyses of experimental results indicate that the bEPS, SMP, mixed liquor suspended solids and volatile suspended solids (MLSS and MLVSS) have functional relationships with SOUR and their relative influence on SOUR was in the order of EPS>bEPS>SMP>MLVSS/MLSS. Based on correlations among biomass parameters and SOUR, two independent empirical models of biomass viability were developed. The models were validated using results of the SSMBR. However, further validation of the models for different operating conditions is suggested. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

Assessment of Fenton's reagent and ozonation as pre-treatments for increasing the biodegradability of aqueous diethanolamine solutions from an oil refinery gas sweetening process.

PubMed

Durán-Moreno, A; García-González, S A; Gutiérrez-Lara, M R; Rigas, F; Ramírez-Zamora, R M

2011-02-28

The aim of this work was to evaluate the efficiency of three chemical oxidation processes for increasing the biodegradability of aqueous diethanolamine solutions (aqueous DEA solutions), to be used as pre-treatments before a biological process. The raw aqueous DEA solution, sourced from a sour gas sweetening plant at a Mexican oil refinery, was first characterized by standardized physico-chemical methods. Then experiments were conducted on diluted aqueous DEA solutions to test the effects of Fenton's reagent, ozone and ozone-hydrogen peroxide on the removal of some physicochemical parameters of these solutions. Lastly, biodegradability tests based on Dissolved Organic Carbon Die Away OECD301-A, were carried out on a dilution of the raw aqueous DEA solution and on the treated aqueous DEA solutions, produced by applying the best experimental conditions determined during the aforementioned oxidation tests. Experimental results showed that for aqueous DEA solutions treated with Fenton's reagent, the best degradation rate (70%) was obtained at pH 2.8, with Fe(2+) and H(2)O(2) at doses of 1000 and 10,000 mg/L respectively. In the ozone process, the best degradation (60%) was observed in aqueous DEA solution (100 mg COD/L), using 100 mg O(3)/L at pH 5. In the ozone-hydrogen peroxide process, no COD or DOC removals were observed. The diluted spent diethanolamine solution showed its greatest increase in biodegradability after a reaction period of 28 days when treated with Fenton's reagent, but after only 15 days in the case of ozonation. Copyright © 2011 Elsevier B.V. All rights reserved.

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...

[The magic bubbles of champagne].

PubMed

Skovenborg, Erik

2014-12-08

The effervescence of champagne is due to 4.8 l of CO2-gas dissolved at a pressure of five bars. The velocity of an uncontrolled cork (60 km/h) may cause serious eye injuries. The fizz of champagne is mediated by carbonic anhydrase IV located in the membrane of sour-sensing cells. The association between alcohol intake, cardiovascular disease and all-cause mortality follows a J-shaped curve with the nadir at consumption levels of one drink/day. Polyphenols present in champagne increase spatial working memory in aged rodents and induce a neuroprotective effect against oxidative neuronal injury.

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.

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.

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.

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...

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...

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...

Alcohol Calorie Calculator

MedlinePlus

... 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 ...

Real-time electronic monitoring of a pitted and leaking gas gathering pipeline

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

Asperger, R.G.; Hewitt, P.G.

1986-08-01

Hydrogen patch, flush electrical resistance, and flush linear polarization proves wre used with flush coupons to monitor corrosion rates in a pitted and leaking sour gas gathering line. Four inhibitors were evaluated in stopping the leaks. Inhibitor residuals and the amount and ratio of water and condensate in the lines were measured at five locations along the line. The best inhibitor reduced reduced the pit-leak frequency by over a factor of 10. Inhibitor usage rate was optimized using the hydrogen patch current as a measure of the instantaneous corrosion rate. Improper pigging was identified as a cause of corrosion transients.more » This problem is discussed in relation to the pigging of pipelines in stratified flow where moving fluids are the carriers for continuously injected corrosion inhibitors.« less

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.

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.

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

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

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.

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...

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.

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...

Shell Canada Limited application for a well license, Quirk Creek field, LSD 16-19-21-4 W5M: Decision 98-9, application number 970451

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

NONE

1998-09-01

Shell Canada Ltd. applied to the Alberta Energy and Utilities Board for a license to drill a deviated sour gas exploration well from a location in the Kananaskis Country Recreation Area. This report presents the views of Shell, the Board, and various intervenors at a hearing held to consider matters related to the application. Issues discussed include the need for the well, the surface location of the well, access management, environmental impacts, the need for an environmental assessment, and public safety. The report concludes with the Board`s decision and conditions for approval.

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.

Metagenome changes in the biogas producing community during anaerobic digestion of rice straw.

PubMed

Pore, Soham D; Shetty, Deepa; Arora, Preeti; Maheshwari, Sneha; Dhakephalkar, Prashant K

2016-08-01

The present investigation was undertaken to study the microbial community succession in a sour and healthy digester. Ion torrent next-generation sequencing (NGS)-based metagenomic approach indicated abundance of hydrolytic bacteria and exclusion of methanogens and syntrophic bacteria in sour digester. Functional gene analysis revealed higher abundance of enzymes involved in acidogenesis and lower abundance of enzymes associated with methanogenesis like Methyl coenzyme M-reductase, F420 dependent reductase and Formylmethanofuran dehydrogenase in sour digester. Increased abundance of methanogens (Methanomicrobia) and genes involved in methanogenesis was observed in the restored/healthy digester highlighting revival of pH sensitive methanogenic community. Copyright © 2016 Elsevier Ltd. All rights reserved.

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.

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®

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...

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...

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.

Air pollution from gas flaring: new emission factor estimates and detection in a West African aerosol remote-sensing climatology

NASA Astrophysics Data System (ADS)

MacKenzie, Rob; Fawole, Olusegun Gabriel; Levine, James; Cai, Xiaoming

2016-04-01

Gas flaring, the disposal of gas through stacks in an open-air flame, is a common feature in the processing of crude oil, especially in oil-rich regions of the world. Gas flaring is a prominent source of volatile organic compounds (VOCs), polycyclic aromatic hydrocarbons (PAH), CO, CO2, nitrogen oxides (NOx), SO2 (in "sour" gas only), and soot (black carbon), as well as the release of locally significant amounts of heat. The rates of emission of these pollutants from gas flaring depend on a number of factors including, but not limited to, fuel composition and quantity, stack geometry, flame/combustion characteristics, and prevailing meteorological conditions. Here, we derive new estimated emission factors (EFs) for carbon-containing pollutants (excluding PAH). The air pollution dispersion model, ADMS5, is used to simulate the dispersion of the pollutants from flaring stacks in the Niger delta. A seasonal variation of the dispersion pattern of the pollutant within a year is studied in relation to the movements of the West Africa Monsoon (WAM) and other prevailing meteorological factors. Further, we have clustered AERONET aerosol signals using trajectory analysis to identify dominant aerosol sources at the Ilorin site in West Africa (4.34 oE, 8.32 oN). A 10-year trajectory-based analysis was undertaken (2005-2015, excluding 2010). Of particular interest are air masses that have passed through the gas flaring region in the Niger Delta area en-route the AERONET site. 7-day back trajectories were calculated using the UK Universities Global Atmospheric Modelling Programme (UGAMP) trajectory model which is driven by analyses from the European Centre for Medium-Range Weather Forecasts (ECMWF). From the back-trajectory calculations, dominant sources are identified, using literature classifications: desert dust (DD); Biomass burning (BB); and Urban-Industrial (UI). We use a combination of synoptic trajectories and aerosol optical properties to distinguish a fourth source: that due to gas flaring. We discuss the relative impact of these different aerosol sources on the overall radiative forcing at Ilorin AERONET site.

Evaluation of thiosulfate as a substitute for hydrogen sulfide in sour corrosion fatigue studies

NASA Astrophysics Data System (ADS)

Kappes, Mariano Alberto

This work evaluates the possibility of replacing hydrogen sulfide (H 2S) with thiosulfate anion (S2O32- ) in sour corrosion fatigue studies. H2S increases the corrosion fatigue crack growth rate (FCGR) and can be present in carbon steel risers and flowlines used in off-shore oil production. Corrosion tests with gaseous H2S require special facilities with safety features, because H2S is a toxic and flammable gas. The possibility of replacing H2S with S2O32-, a non-toxic anion, for studying stress corrosion cracking of stainless and carbon steels in H2S solutions was first proposed by Tsujikawa et al. ( Tsujikawa et al., Corrosion, 1993. 49(5): p. 409-419). In this dissertation, Tsujikawa work will be extended to sour corrosion fatigue of carbon steels. H2S testing is often conducted in deareated condition to avoid oxygen reaction with sulfide that yields sulfur and to mimic oil production conditions. Nitrogen deareation was also adopted in S2O3 2- testing, and gas exiting the cell was forced through a sodium hydroxide trap. Measurements of the sulfide content of this trap were used to estimate the partial pressure of H2S in nitrogen, and Henry's law was used to estimate the content of H2S in the solution in the cell. H2S was produced by a redox reaction of S2O 32-, which required electrons from carbon steel corrosion. This reaction is spontaneous at the open circuit potential of steel. Therefore, H2S concentration was expected to be maximum at the steel surface, and this concentration was estimated by a mass balance analysis. Carbon steel specimens exposed to S2O32- containing solutions developed a film on their surface, composed by iron sulfide and cementite. The film was not passivating and a good conductor of electrons. Hydrogen permeation experiments proved that this film controls the rate of hydrogen absorption of steels exposed to thiosulfate containing solutions. The absorption of hydrogen in S2O3 2- solutions was compared with the absorption of hydrogen in solutions saturated with different H2S partial pressures. The partial pressure was selected so that the concentration of H2S in the solution saturated with the gas would be the same as that reached in the surface of steel freely corroding in the thiosulfate solution. For solutions obtained by bubbling H2S, the rate of hydrogen absorption increased with the partial pressure of the gas, but the rate of hydrogen absorption reached a maximum at 10-3 M S2O3 2-, despite the surface concentration of H2S increased with the concentration of S2O32-. This effect was associated with the formation of thicker films, which inhibited the absorption of hydrogen. FCGR were evaluated at constant stress intensity factor range. Crack length was monitored in-situ by the direct current potential drop (DCPD) method. FCGR increased with the partial pressure of H2S in nitrogen. FCGR was controlled not only by the amount of hydrogen present in the steel, but also by inhibiting contributions like crack closure and crack tip blunting. FCGR in dilute thiosulfate solutions was near that measured in a solution saturated with a partial pressure of H2S equal to 0.56 kPa, in accord with hydrogen permeation results.

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 ...

Removal of hydrogen sulfide from hot fuel gas using an electrochemical membrane system

NASA Astrophysics Data System (ADS)

Burke, Adrian Alan

Sulfur is a natural contaminant in nearly all fossil fuel supplies. When a fuel stream is gasified or reformed, the sulfur manifests itself in the form of hydrogen sulfide, H2S. Extraordinary effort is put forth to remove H2S to at least ppm levels before the fuel can be used for power generation. To compete with current methods, an electrochemical membrane system (EMS) is now being studied to remove H2S in one step at high temperature. This process offers continuous H2S removal at an estimated operating cost of $0.32/kg H2S removed and a capital cost that is roughly half that of a Claus plant with tail-gas clean-up. Other advantages are the considerable savings in energy and space compared to current methods. A bench scale set-up was constructed to test the cell performance at 600-700°C and 1 atm. The typical fuel stream inlet proportions were 34% CO, 22% CO2, 35% H2, 8% H2O, and 450-2000 ppm H2S. The fundamental transport restrictions for sulfur species in an electrochemical cell were examined. Temperature and membrane thickness were varied to examine how these parameters affect the maximum flux of H 2S removal. It was found that higher temperature allows more sulfide species to enter the electrolyte, thus increasing the sulfide flux across the membrane and raising the maximum flux of H2S removal. Also, membrane thickness was found to be a critical parameter in cell design. A thinner membrane decreases the distance that sulfide ions must travel to be oxidized at the anode. These results identify sulfide diffusion across the membrane as the rate-limiting step in H2S removal. The maximum H2S removal flux of 1.1 x 10-6 gmol H2S min-1 cm-2 (or 3.5 mA cm-2) was obtained at 650°C, with a membrane that was 0.9 mm thick, 36% porous, and had an estimated tortuosity of 3.6. Another focus of this thesis was to examine the stability of cathode materials in full cell trials. A major hurdle that remains in process scale-up is cathode selection, as the lifetime of the cell will depend heavily on the lifetime of the cathode material, which is exposed to very sour gas. Materials that showed success in the past (i.e cobalt sulfides and Y0.9Ca 0.1FeO3) were examined but were seen to have limitations in operating environment and temperature. Therefore, other novel metal oxide compounds were studied to find possible candidates for full cell trials. Gd2TiMoO7 and La0.7Sr0.3VO 3 were the compounds that retained their structure best even when exposed to high H2S, CO2, and H2O concentrations. They also showed no sign of melting at operating temperatures. But Gd 2TiMoO7 was seen to have better stability with electrolyte present, whereas La0.7Sr0.3VO3 was seen to have better stability in the pure sour gas stream without electrolyte present. A layered electrode that could help preserve a stable environment for each of these compounds should be explored in future research.

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.

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

A customized metal oxide semiconductor-based gas sensor array for onion quality evaluation: system development and characterization.

PubMed

Konduru, Tharun; Rains, Glen C; Li, Changying

2015-01-12

A gas sensor array, consisting of seven Metal Oxide Semiconductor (MOS) sensors that are sensitive to a wide range of organic volatile compounds was developed to detect rotten onions during storage. These MOS sensors were enclosed in a specially designed Teflon chamber equipped with a gas delivery system to pump volatiles from the onion samples into the chamber. The electronic circuit mainly comprised a microcontroller, non-volatile memory chip, and trickle-charge real time clock chip, serial communication chip, and parallel LCD panel. User preferences are communicated with the on-board microcontroller through a graphical user interface developed using LabVIEW. The developed gas sensor array was characterized and the discrimination potential was tested by exposing it to three different concentrations of acetone (ketone), acetonitrile (nitrile), ethyl acetate (ester), and ethanol (alcohol). The gas sensor array could differentiate the four chemicals of same concentrations and different concentrations within the chemical with significant difference. Experiment results also showed that the system was able to discriminate two concentrations (196 and 1964 ppm) of methlypropyl sulfide and two concentrations (145 and 1452 ppm) of 2-nonanone, two key volatile compounds emitted by rotten onions. As a proof of concept, the gas sensor array was able to achieve 89% correct classification of sour skin infected onions. The customized low-cost gas sensor array could be a useful tool to detect onion postharvest diseases in storage.

A Customized Metal Oxide Semiconductor-Based Gas Sensor Array for Onion Quality Evaluation: System Development and Characterization

PubMed Central

Konduru, Tharun; Rains, Glen C.; Li, Changying

2015-01-01

A gas sensor array, consisting of seven Metal Oxide Semiconductor (MOS) sensors that are sensitive to a wide range of organic volatile compounds was developed to detect rotten onions during storage. These MOS sensors were enclosed in a specially designed Teflon chamber equipped with a gas delivery system to pump volatiles from the onion samples into the chamber. The electronic circuit mainly comprised a microcontroller, non-volatile memory chip, and trickle-charge real time clock chip, serial communication chip, and parallel LCD panel. User preferences are communicated with the on-board microcontroller through a graphical user interface developed using LabVIEW. The developed gas sensor array was characterized and the discrimination potential was tested by exposing it to three different concentrations of acetone (ketone), acetonitrile (nitrile), ethyl acetate (ester), and ethanol (alcohol). The gas sensor array could differentiate the four chemicals of same concentrations and different concentrations within the chemical with significant difference. Experiment results also showed that the system was able to discriminate two concentrations (196 and 1964 ppm) of methlypropyl sulfide and two concentrations (145 and 1452 ppm) of 2-nonanone, two key volatile compounds emitted by rotten onions. As a proof of concept, the gas sensor array was able to achieve 89% correct classification of sour skin infected onions. The customized low-cost gas sensor array could be a useful tool to detect onion postharvest diseases in storage. PMID:25587975

"Sour gas" hydrothermal jarosite: Ancient to modern acid-sulfate mineralization in the southern Rio Grande Rift

USGS Publications Warehouse

Lueth, V.W.; Rye, R.O.; Peters, L.

2005-01-01

As many as 29 mining districts along the Rio Grande Rift in southern New Mexico contain Rio Grande Rift-type (RGR) deposits consisting of fluorite-barite??sulfide-jarosite, and additional RGR deposits occur to the south in the Basin and Range province near Chihuahua, Mexico. Jarosite occurs in many of these deposits as a late-stage hydrothermal mineral coprecipitated with fluorite, or in veinlets that crosscut barite. In these deposits, many of which are limestone-hosted, jarosite is followed by natrojarosite and is nested within silicified or argillized wallrock and a sequence of fluorite-barite??sulfide and late hematite-gypsum. These deposits range in age from ???10 to 0.4 Ma on the basis of 40Ar/39Ar dating of jarosite. There is a crude north-south distribution of ages, with older deposits concentrated toward the south. Recent deposits also occur in the south, but are confined to the central axis of the rift and are associated with modern geothermal systems. The duration of hydrothermal jarosite mineralization in one of the deposits was approximately 1.0 my. Most ??18OSO4-OH values indicate that jarosite precipitated between 80 and 240 ??C, which is consistent with the range of filling temperatures of fluid inclusions in late fluorite throughout the rift, and in jarosite (180 ??C) from Pen??a Blanca, Chihuahua, Mexico. These temperatures, along with mineral occurrence, require that the jarosite have had a hydrothermal origin in a shallow steam-heated environment wherein the low pH necessary for the precipitation of jarosite was achieved by the oxidation of H2S derived from deeper hydrothermal fluids. The jarosite also has high trace-element contents (notably As and F), and the jarosite parental fluids have calculated isotopic signatures similar to those of modern geothermal waters along the southern rift; isotopic values range from those typical of meteoric water to those of deep brine that has been shown to form from the dissolution of Permian evaporite by deeply circulating meteoric water. Jarosite ??34S values range from -24??? to 5???, overlapping the values for barite and gypsum at the high end of the range and for sulfides at the low end. Most ??34S values for barite are 10.6??? to 13.1???, and many ??34S values for gypsum range from 13.1??? to 13.9??? indicating that a component of aqueous sulfate was derived from Permian evaporites (??34 S=12??2???). The requisite H2SO4 for jarosite formation was derived from oxidation of H2S which was likely largely sour gas derived from the thermochemical reduction of Permian sulfate. The low ??34S values for the precursor H2S probably resulted from exchange deeper in the basin with the more abundant Permian SO42- at ???150 to 200 ??C. Jarosite formed at shallow levels after the pH buffering capacity of the host rock (typically limestone) was neutralized by precipitation of earlier minerals. Some limestone-hosted deposits contain caves that may have been caused by the low pH of the deep basin fluids due to the addition of deep-seated HF and other magmatic gases during periods of renewed rifting. Caves in other deposits may be due to sulfuric acid speleogenesis as a result of H2S incursion into oxygenated groundwaters. The isotopic data in these "sour gas" jarosite occurrences encode a record of episodic tectonic or hydrologic processes that have operated in the rift over the last 10 my. ?? 2004 Elsevier B.V. All rights reserved.

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.

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.

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®

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.

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

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

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.

Energy Conservation Study on Darigold Fluid Milk Plant, Issaquah, Washington.

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

Seton, Johnson & Odell, Inc.

This report presents the findings of an energy study done at Darigold dairy products plant in Issaquah, Washington. The study includes all electrical energy using systems at the plant, but does not address specific modifications to process equipment or the gas boilers. The Issaquah Darigold plant receives milk and cream, which are stored in large, insulated silos. These raw products are then processed into butter, cottage cheese, buttermilk, yogurt, sour cream, and powdered milk. This plant produces the majority of the butter used in the state of Washington. The Issaquah plant purchases electricity from Puget Sound Power and Light Company.more » The plant is on Schedule 31, primary metering. The plant provides transformers to step down the voltage to 480, 240, and 120 volts as needed. Based on utility bills for the period from July 1983 through July 1984, the Issaquah Darigold plant consumed 7,134,300 kWh at a total cost of $218,703.78 and 1,600,633 therms at a total cost of $889,687.48. Energy use for this period is shown in Figures 1.1 to 1.5. Demand charges account for approximately 23% of the total electrical bill for this period, while reactive charges account for less than 0.5%. The electrical usage for the plant was divided into process energy uses, as summarized in Figure 1.2. This breakdown is based on a 311-day processing schedule, with Sunday clean-up and holidays composing the 54 days of downtime.« less

[Functional methods of the esophagus examination].

PubMed

Valitova, E R; Bordin, D S; Ianova, O B; Vasnev, O S; Masharova, A A

2010-01-01

Manometry of the esophagus is the "gold standard" in diagnosing diseases of the esophagus associated with motor disorders. The combination of manometry with impedance gives an indication of violation of bolus transport along the esophagus. High resolution manometry is new method that provides the most accurate information about the functional anatomy of the esophagus and its sphincters, as well as accurately characterizes the esophageal-gastric junction. We can increase the diagnostic value of daily pH-monitoring by analyzing communication with reflux symptoms. The combination of pH and impedance can identify different types of reflux (acid, sour, gas, liquid and mixed) in patients with symptoms of GERD and related Ahil, after gastric resection in children and infants, to evaluate the effectiveness of antireflux therapy.

Development of a chronic noncancer oral reference dose and drinking water screening level for sulfolane using benchmark dose modeling.

PubMed

Thompson, Chad M; Gaylor, David W; Tachovsky, J Andrew; Perry, Camarie; Carakostas, Michael C; Haws, Laurie C

2013-12-01

Sulfolane is a widely used industrial solvent that is often used for gas treatment (sour gas sweetening; hydrogen sulfide removal from shale and coal processes, etc.), and in the manufacture of polymers and electronics, and may be found in pharmaceuticals as a residual solvent used in the manufacturing processes. Sulfolane is considered a high production volume chemical with worldwide production around 18 000-36 000 tons per year. Given that sulfolane has been detected as a contaminant in groundwater, an important potential route of exposure is tap water ingestion. Because there are currently no federal drinking water standards for sulfolane in the USA, we developed a noncancer oral reference dose (RfD) based on benchmark dose modeling, as well as a tap water screening value that is protective of ingestion. Review of the available literature suggests that sulfolane is not likely to be mutagenic, clastogenic or carcinogenic, or pose reproductive or developmental health risks except perhaps at very high exposure concentrations. RfD values derived using benchmark dose modeling were 0.01-0.04 mg kg(-1) per day, although modeling of developmental endpoints resulted in higher values, approximately 0.4 mg kg(-1) per day. The lowest, most conservative, RfD of 0.01 mg kg(-1) per day was based on reduced white blood cell counts in female rats. This RfD was used to develop a tap water screening level that is protective of ingestion, viz. 365 µg l(-1). It is anticipated that these values, along with the hazard identification and dose-response modeling described herein, should be informative for risk assessors and regulators interested in setting health-protective drinking water guideline values for sulfolane. Copyright © 2012 John Wiley & Sons, Ltd.

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

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.

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

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

Toxic and inhibitory effects of trichloroethylene aerobic co-metabolism on phenol-grown aerobic granules.

PubMed

Zhang, Yi; Tay, JooHwa

2015-04-09

Aerobic granule, a form of microbial aggregate, exhibits good potential in degrading toxic and recalcitrant substances. In this study, the inhibitory and toxic effects of trichloroethylene (TCE), a model compound for aerobic co-metabolism, on phenol-grown aerobic granules were systematically studied, using respiratory activities after exposure to TCE as indicators. High TCE concentration did not exert positive or negative effects on the subsequent endogenous respiration rate or phenol dependent specific oxygen utilization rate (SOUR), indicating the absence of solvent stress and induction effect on phenol-hydroxylase. Phenol-grown aerobic granules exhibited a unique response to TCE transformation product toxicity, that small amount of TCE transformation enhanced the subsequent phenol SOUR. Granules that had transformed between 1.3 and 3.7 mg TCE gSS(-1) showed at most 53% increase in the subsequent phenol SOUR, and only when the transformation exceeded 6.6 mg TCE gSS(-1) did the SOUR dropped below that of the control. This enhancing effect was found to sustain throughout several phenol dosages, and TCE transformation below the toxicity threshold also lessened the granules' sensitivity to higher phenol concentration. The unique toxic effect was possibly caused by the granule's compact structure as a protection barrier against the diffusive transformation product(s) of TCE co-metabolism. Copyright © 2015 Elsevier B.V. All rights reserved.

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.

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.

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.

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.

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

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.

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

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

Generic process design and control strategies used to develop a dynamic model and training software for an IGCC plant with CO2 sequestration

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

Provost, G.; Stone, H.; McClintock, M.

2008-01-01

To meet the growing demand for education and experience with the analysis, operation, and control of commercial-scale Integrated Gasification Combined Cycle (IGCC) plants, the Department of Energy’s (DOE) National Energy Technology Laboratory (NETL) is leading a collaborative R&D project with participants from government, academia, and industry. One of the goals of this project is to develop a generic, full-scope, real-time generic IGCC dynamic plant simulator for use in establishing a world-class research and training center, as well as to promote and demonstrate the technology to power industry personnel. The NETL IGCC dynamic plant simulator will combine for the first timemore » a process/gasification simulator and a power/combined-cycle simulator together in a single dynamic simulation framework for use in training applications as well as engineering studies. As envisioned, the simulator will have the following features and capabilities: A high-fidelity, real-time, dynamic model of process-side (gasification and gas cleaning with CO2 capture) and power-block-side (combined cycle) for a generic IGCC plant fueled by coal and/or petroleum coke Full-scope training simulator capabilities including startup, shutdown, load following and shedding, response to fuel and ambient condition variations, control strategy analysis (turbine vs. gasifier lead, etc.), representative malfunctions/trips, alarms, scenarios, trending, snapshots, data historian, and trainee performance monitoring The ability to enhance and modify the plant model to facilitate studies of changes in plant configuration and equipment and to support future R&D efforts To support this effort, process descriptions and control strategies were developed for key sections of the plant as part of the detailed functional specification, which will form the basis of the simulator development. These plant sections include: Slurry Preparation Air Separation Unit Gasifiers Syngas Scrubbers Shift Reactors Gas Cooling, Medium Pressure (MP) and Low Pressure (LP) Steam Generation, and Knockout Sour Water Stripper Mercury Removal Selexol™ Acid Gas Removal System CO2 Compression Syngas Reheat and Expansion Claus Plant Hydrogenation Reactor and Gas Cooler Combustion Turbine (CT)-Generator Assemblies Heat Recovery Steam Generators (HRSGs) and Steam Turbine (ST)-Generator In this paper, process descriptions, control strategies, and Process & Instrumentation Diagram (P&ID) drawings for key sections of the generic IGCC plant are presented, along with discussions of some of the operating procedures and representative faults that the simulator will cover. Some of the intended future applications for the simulator are discussed, including plant operation and control demonstrations as well as education and training services such as IGCC familiarization courses.« less

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.

Superoxide radical and UV irradiation in ultrasound assisted oxidative desulfurization (UAOD): A potential alternative for greener fuels

NASA Astrophysics Data System (ADS)

Chan, Ngo Yeung

This study is aimed at improving the current ultrasound assisted oxidative desulfurization (UAOD) process by utilizing superoxide radical as oxidant. Research was also conducted to investigate the feasibility of ultraviolet (UV) irradiation-assisted desulfurization. These modifications can enhance the process with the following achievements: (1) Meet the upcoming sulfur standards on various fuels including diesel fuel oils and residual oils; (2) More efficient oxidant with significantly lower consumption in accordance with stoichiometry; (3) Energy saving by 90%; (4) Greater selectivity in petroleum composition. Currently, the UAOD process and subsequent modifications developed in University of Southern California by Professor Yen's research group have demonstrated high desulfurization efficiencies towards various fuels with the application of 30% wt. hydrogen peroxide as oxidant. The UAOD process has demonstrated more than 50% desulfurization of refractory organic sulfur compounds with the use of Venturella type catalysts. Application of quaternary ammonium fluoride as phase transfer catalyst has significantly improved the desulfurization efficiency to 95%. Recent modifications incorporating ionic liquids have shown that the modified UAOD process can produce ultra-low sulfur, or near-zero sulfur diesels under mild conditions with 70°C and atmospheric pressure. Nevertheless, the UAOD process is considered not to be particularly efficient with respect to oxidant and energy consumption. Batch studies have demonstrated that the UAOD process requires 100 fold more oxidant than the stoichiometic requirement to achieve high desulfurization yield. The expected high costs of purchasing, shipping and storage of the oxidant would reduce the practicability of the process. The excess use of oxidant is not economically desirable, and it also causes environmental and safety issues. Post treatments would be necessary to stabilize the unspent oxidant residual to prevent the waste stream from becoming reactive or even explosive. High energy consumption is another drawback in the UAOD process. A typical 10 minutes ultrasonication applied in the UAOD process to achieve 95% desulfurization for 20g of diesel requires 450 kJ of energy, which is equivalent to approximately 50% of the energy that can be provided by the treated diesel. This great expenditure of energy is impractical for industries to adopt. In this study, modifications of the UAOD process, including the application of superoxide and selection of catalysts, were applied to lower the oxidant dosage and to improve the applicability towards heavy-distillates such as residual oil. The results demonstrated that the new system required 80% less oxidant as compared to previous generations of UAOD process without the loss of desulfurization efficiency. The new system demonstrated its suitability towards desulfurizing commercial mid-distillates including jet fuels, marine gas oil and sour diesel. This process also demonstrated a new method to desulfurize residual oil with high desulfurization yields. The new process development has been supported by Eco Energy Solutions Inc., Reno, Nevada and Intelligent Energy Inc., Long Beach, California. A feasibility study on UV assisted desulfurization by replacing ultrasound with UV irradiation was also conducted. The study demonstrated that the UV assisted desulfurization process consumes 90% less energy than the comparable process using ultrasonication. These process modifications demonstrated over 98% desulfurization efficiency on diesel oils and more than 75% on residual oils with significantly less oxidant and energy consumption. Also the feasibility to desulfurize commercial sour heavy oil was demonstrated. Based on the UAOD process and the commercialized modifications by Wan and Cheng, the feasible applications of superoxide and UV irradiation in the UAOD process could provide deep-desulfurization on various fuels with practical cost.

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

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.

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

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).

PubMed

Barba, Carmen; Beno, Noelle; Guichard, Elisabeth; Thomas-Danguin, Thierry

2018-08-15

Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context using Olfactoscan and for their odor-induced sweet taste enhancement in sucrose solution and sugar-reduced fruit juice through sensory tests. Sweetness of the fruit juice odor was significantly enhanced by methyl 2-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate and linalool; sweet perception was significantly enhanced in 7% sucrose solution by ethyl 2-methylbutanoate, furaneol and γ-decalactone, and in 32% sugar-reduced fruit juice by ethyl 2-methylbutanoate. GC/O-AT analysis is a novel, efficient approach to select odorants associated with a given taste. The further screening of taste-associated odorants by Olfactoscan helps to identify the most efficient odorants to enhance a target taste perception and may be used to find new ways to modulate taste perception in foods and beverages. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of Elemental Sulfur and Sulfide on the Corrosion Behavior of Cr-Mo Low Alloy Steel for Tubing and Tubular Components in Oil and Gas Industry.

PubMed

Khaksar, Ladan; Shirokoff, John

2017-04-20

The chemical degradation of alloy components in sulfur-containing environments is a major concern in oil and gas production. This paper discusses the effect of elemental sulfur and its simplest anion, sulfide, on the corrosion of Cr-Mo alloy steel at pH 2 and 5 during 10, 20 and 30 h immersion in two different solutions. 4130 Cr-Mo alloy steel is widely used as tubing and tubular components in sour services. According to the previous research in aqueous conditions, contact of solid sulfur with alloy steel can initiate catastrophic corrosion problems. The corrosion behavior was monitored by the potentiodynamic polarization technique during the experiments. Energy dispersive X-ray spectroscopy (EDS) and scanning electron microscopy (SEM) have been applied to characterize the corrosion product layers after each experiment. The results show that under the same experimental conditions, the corrosion resistance of Cr-Mo alloy in the presence of elemental sulfur is significantly lower than its resistance in the presence of sulfide ions.

Determination of amines used in the oil and gas industry (upstream section) by ion chromatography.

PubMed

Kadnar, R

1999-07-30

During production and purification of crude oil and natural gas several different amines are used as chemicals or operating materials, e.g. film forming long chain amines as corrosion inhibitors, steam volatile amines for pH correction and corrosion protection, alkanolamines as absorbents in sour gas treatment plants, etc. For analytical checks, e.g. determination of corrosion inhibitor concentration in produced media, classical chemical methods are used predominantly, because most of them can be performed in small field laboratories. Some amines, especially the small molecular aliphatic and heterocyclic amines can also be determined by ion chromatography. In our laboratory two types of separation columns (IonPac CS10 and CS12A) were available for ion chromatographic separation. The analysis of the amines in low-salt-containing water, soft water or steam condensate can be performed without problems. The presence of alkali and/or alkaline earth ions in the sample can lead to coelution with these ions, to poor peak resolution or enhanced analysis times, depending on the chromatographic conditions. This work shows some examples of ion chromatography applications for the determination of low-molecular-mass ethanolamines, morpholine and piperazine and discusses the possible interferences and troubles caused by alkali and alkaline earth ions in the matrix.

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.

Taste-nutrient relationships in commonly consumed foods.

PubMed

van Dongen, Mirre Viskaal; van den Berg, Marjolijn C; Vink, Nicole; Kok, Frans J; de Graaf, Cees

2012-07-14

Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21·0 (SD 1·7) years, BMI 21·5 (SD 2·0) kg/m(2)). Linear regression was used to test associations between taste and nutrient contents. Food groups based on taste were identified using cluster analysis; nutrient content was compared between food groups, using ANOVA. Sweetness was associated with mono- and disaccharides (R(2) 0·45, P < 0·01). Saltiness and savouriness were correlated, with r 0·92 (P < 0·01) and both were associated with Na (both: R(2) 0·33, P < 0·01) and protein (R(2) 0·27, P < 0·01 and R(2) 0·33, P < 0·01, respectively). Cluster analysis indicated four food groups: neutral, salty and savoury, sweet-sour and sweet foods. Mono- and disaccharide content was highest in sweet foods (P < 0·01). In salty and savoury foods, protein content (P = 0·01 with sweet-sour foods, not significant with neutral or sweet foods) and Na content (P < 0·05) were the highest. Associations were more pronounced in raw and moderately processed foods, than in highly processed foods. The findings suggest that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na. In highly processed foods, however, the ability to sense nutrient content based on taste seems limited.

Computer Aided Software Engineering (CASE) Environment Issues.

DTIC Science & Technology

1987-06-01

tasks tend to be error prone and slowv when done by humans . Ti-.c,. are e’.el nt anidates for automation using a computer. (MacLennan. 10S1. p. 51 2...CASE r,’sourCcs; * human resources. Lonsisting of the people who use and facilitate utilization in !:1e case of manual resource, of the environment...engineering process in a given er,%irent rnizthe nature of rnanua! and human resources. CA.SU_ -esources should provide the softwvare enizincerin2 team

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.

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.

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

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®

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.

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.

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.

Influence of vesicular arbuscular mycorrhizae and leaf age on net gas exchange of citrus leaves.

PubMed

Syvertsen, J P; Graham, J H

1990-11-01

The purpose of this study was to test the hypothesis that vesicular arbuscular mycorrhizal (VAM) fungi affect net assimilation of CO(2) (A) of different-aged citrus leaves independent of mineral nutrition effects of mycorrhizae. Citrus aurantium L., sour orange plants were grown for 6 months in a sandy soil low in phosphorus that was either infested with the VAM fungus, Glomus intraradices Schenck & Smith, or fertilized with additional phosphorus and left nonmycorrhizal (NM). Net CO(2) assimilation, stomatal conductance, water use efficiency, and mineral nutrient status for expanding, recently expanded, and mature leaves were evaluated as well as plant size and relative growth rate of leaves. Nutrient status and net gas exchange varied with leaf age. G. intraradices-inoculated plants had well-established colonization (79% of root length) and were comparable in relative growth rate and size at final harvest with NM plants. Leaf mineral concentrations were generally the same for VAM and NM plants except for nitrogen. Although leaf nitrogen was apparently sufficient for high rates of A, VAM plants did have higher nitrogen concentrations than NM at the time of gas exchange measurements. G. intraradices had no effect on A, stomatal conductance, or water use efficiency, irrespective of leaf age. These results show that well-established VAM colonization does not affect net gas exchange of citrus plants that are comparable in size, growth rate, and nutritional status with NM plants.

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.

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.

Low-flow traveltime, longitudinal-dispersion, and reaeration characteristics of the Souris River from Lake Darling Dam to J Clark Salyer National Wildlife Refuge, North Dakota

USGS Publications Warehouse

Wesolowski, E.A.; Nelson, R.A.

1987-01-01

As part of the Sour is River water-quality assessment, traveltime, longitudinal-dispersion, and reaeration measurements were made during September 1983 on segments of the 186-mile reach of the Sour is River from Lake Darling Dam to the J. Clark Salyer National Wildlife Refuge. The primary objective was to determine traveltime, longitudinal-dispersion, and reaeration coefficients during low flow. Streamflow in the reach ranged from 10.5 to 47.0 cubic feet per second during the measurement period.On the basis of channel and hydraulic characteristics, the 186-mile reach was subdivided into five subreaches that ranged from 18 to 55 river miles in length. Within each subreach, representative test reaches that ranged from 5.0 to 9.1 river miles in length were selected for tracer injection and sample collection. Standard fluorometric techniques were used to measure traveltime and longitudinal dispersion, and a modified tracer technique that used ethylene and propane gas was used to measure reaeration. Mean test-reach velocities ranged from 0.05 to 0.30 foot per second, longitudinal-dispersion coefficients ranged from 4.2 to 61 square feet per second, and reaeration coefficients based on propane ranged from 0.39 to 1.66 per day. Predictive reaeration coefficients obtained from 18 equations (8 semiempirical and 10 empirical) were compared with each measured reaeration coefficient by use of an error-of-estimate analysis. The predictive reaeration coefficients ranged from 0.0008 to 3.4 per day. A semiempirical equation that produced coefficients most similar to the measured coefficients had the smallest absolute error of estimate (0.35). The smallest absolute error of estimate for the empirical equations was 0.41.

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

[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.

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®

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.

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 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.

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.

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.

PubMed

Tanguler, Hasan; Selli, Serkan; Sen, Kemal; Cabaroglu, Turgut; Erten, Huseyin

2017-06-01

Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum .

Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM).

PubMed

Moghaddam, Arasb Dabbagh; Pero, Milad; Askari, Gholam Reza

2017-01-01

In this study, the effects of main spray drying conditions such as inlet air temperature (100-140 °C), maltodextrin concentration (MDC: 30-60%), and aspiration rate (AR) (30-50%) on the physicochemical properties of sour cherry powder such as moisture content (MC), hygroscopicity, water solubility index (WSI), and bulk density were investigated. This investigation was carried out by employing response surface methodology and the process conditions were optimized by using this technique. The MC of the powder was negatively related to the linear effect of the MDC and inlet air temperature (IT) and directly related to the AR. Hygroscopicity of the powder was significantly influenced by the MDC. By increasing MDC in the juice, the hygroscopicity of the powder was decreased. MDC and inlet temperature had a positive effect, but the AR had a negative effect on the WSI of powder. MDC and inlet temperature negatively affected the bulk density of powder. By increasing these two variables, the bulk density of powder was decreased. The optimization procedure revealed that the following conditions resulted in a powder with the maximum solubility and minimum hygroscopicity: MDC = 60%, IT = 134 °C, and AR = 30% with a desirability of 0.875.

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.

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.

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.

Tetracycline antibiotics transfer from contaminated milk to dairy products and the effect of the skimming step and pasteurisation process on residue concentrations.

PubMed

Gajda, Anna; Nowacka-Kozak, Ewelina; Gbylik-Sikorska, Malgorzata; Posyniak, Andrzej

2018-01-01

The presence of antibiotics in raw milk and milk derivatives poses a threat to human health and can negatively affect the dairy industry. Therefore, the main object of this study was to investigate the transfer of oxytetracycline (OTC), tetracycline (TC), chlortetracycline (CTC) and doxycycline (DC) from raw, experimental milk contaminated with tetracyclines (TCs) to different dairy products: cream, butter, buttermilk, sour milk, whey, curd and cheese. Additionally the effect of the skimming process on TCs concentrations was tested, as well as the influence of low-temperature long-time pasteurisation. The analyses of TCs in milk and dairy products were performed by an LC-MS/MS method. In order to determine TCs residues in dairy products, an analytical method was developed with the same extraction step for all matrices. TCs molecules were inhomogenously distributed between the milk derivative fractions. The highest concentrations were determined in curd and cheese in the ranges 320-482 µg/kg and 280-561 µg/kg, respectively. Low levels of TCs in butter and whey were observed (11.8-41.2 µg/kg). TCs were found in sour milk (66.0-111 µg/kg), cream (85.0-115 µg/kg) and buttermilk (196-221 µg/kg) at much higher levels than in butter and whey, but lower than in curd and cheese. During the skimming process, the highest yield of cream was obtained after the raw milk was held at 2-8°C for 24 h. The differences in concentrations of TCs between whole milk and skimmed milk, expressed as percentages of recovery, were below 19% (recoveries in excess of 81%). The highest content was observed in milk and cream skimmed at 2-8°C. The degradation percentages for TCs during the pasteurisation process (63°C for 30 min) were below 19%.

Mechanical properties of low-alloy-steels with bainitic microstructures and varying carbon content

NASA Astrophysics Data System (ADS)

Weber, A.; Klarner, J.; Vogl, T.; Schöngrundner, R.; Sam, G.; Buchmayr, B.

2016-03-01

Materials used in the oilfield industry are subjected to special conditions. These requirements for seamless steel tubes are between the priorities of strength, toughness and sour gas resistance. Steels with bainitic microstructure provide a great opportunity for those harsh environmental conditions. With different morphologies of bainite, like carbide free, upper or lower bainite, the interaction of high tensile strength and elongation is assumed to be better than with tempered martensite. To form carbide free bainite two ways of processing are proposed, isothermal holding with accurate time control or controlled continuous cooling. Both require knowledge of time-temperature transformation behaviour, which can be reached through a detailed alloying concept, focused on the influence of silicon to supress the carbide nucleation and chromium to stabilize the austenite fraction. The present work is based on three alloys with varying silicon and chromium contents. The carbide free microstructure is obtained by a continuous cooling path. Additionally different heat treatments were done to compare the inherent performance of the bainitic morphologies. The bainitic structures were characterized metallographically for their microstructure and the primary phase by means of transmission electron microscopy. The mechanical properties of carbide-free structures were analysed with quasi-static tensile tests and Charpy impact tests. Moreover, investigations about hydrogen embrittlement were done with focus on the effect of retained austenite. The results were ranked and compared qualitatively.

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.

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.

PubMed

Pan, D D; Wu, Z; Peng, T; Zeng, X Q; Li, H

2014-02-01

Flavor, as one of the most important properties determining the acceptability and preference of fermented milks, is influenced by compositional and processing factors. In this study, we focused on the volatile organic compounds related to flavor during milk fermentation by Lactobacillus pentosus according to electronic nose analysis. Xylose (1% addition) metabolized by Lb. pentosus strongly affects the flavor of yogurt, with the potent volatile organic compounds of ethanol (3.08%), 2,3-butanedione (7.77%), and acetic acid (22.70%) detected using solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis. Sensoryanalysis also showed skimmed yogurt fermented by Lb. pentosus with 1% xylose had the unique scores of sourness (acetic acid) and butter flavor (2,3-butanedione). Furthermore, α-acetolactate synthase and α-acetolactate decarboxylase in carbohydrate metabolism play important roles in milk fermentation. Under preferable conditions (pH 5.5, 42 °C) for α-acetolactate synthase and α-acetolactate decarboxylase, the relative content of potent flavor compound 2,3-butanedione was 10.13%, which was 2.55% higher than common culture condition (pH 4.5, 37 °C), revealing that xylose metabolized by Lb. pentosus has potential values for the milk product industry, such as the acceptability and preference of fermented milk product. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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.

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.

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.

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.

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.

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

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.

Final Report - "CO2 Sequestration in Cell Biomass of Chlorobium Thiosulfatophilum"

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

James L. Gaddy, PhD; Ching-Whan Ko, PhD

2009-05-04

World carbon dioxide emissions from the combustion of fossil fuels have increased at a rate of about 3 percent per year during the last 40 years to over 24 billion tons today. While a number of methods have been proposed and are under study for dealing with the carbon dioxide problem, all have advantages as well as disadvantages which limit their application. The anaerobic bacterium Chlorobium thiosulfatophilum uses hydrogen sulfide and carbon dioxide to produce elemental sulfur and cell biomass. The overall objective of this project is to develop a commercial process for the biological sequestration of carbon dioxide andmore » simultaneous conversion of hydrogen sulfide to elemental sulfur. The Phase I study successfully demonstrated the technical feasibility of utilizing this bacterium for carbon dioxide sequestration and hydrogen sulfide conversion to elemental sulfur by utilizing the bacterium in continuous reactor studies. Phase II studies involved an advanced research and development to develop the engineering and scale-up parameters for commercialization of the technology. Tasks include culture isolation and optimization studies, further continuous reactor studies, light delivery systems, high pressure studies, process scale-up, a market analysis and economic projections. A number of anaerobic and aerobic microorgansims, both non-photosynthetic and photosynthetic, were examined to find those with the fastest rates for detailed study to continuous culture experiments. C. thiosulfatophilum was selected for study to anaerobically produce sulfur and Thiomicrospira crunogena waws selected for study to produce sulfate non-photosynthetically. Optimal conditions for growth, H2S and CO2 comparison, supplying light and separating sulfur were defined. The design and economic projections show that light supply for photosynthetic reactions is far too expensive, even when solar systems are considered. However, the aerobic non-photosynthetic reaction to produce sulfate with T. crunogena produces a reasonable return when treating a sour gas stream of 120 million SCFD containing 2.5 percent H2S. In this case, the primary source of revenue is from desulfurization of the gas stream. While the technology has significant application in sequestering carbon dioxide in cell biomass or single cell proten (SCP), perhaps the most immediate application is in desulfurizing LGNG or other gas streams. This biological approach is a viable economical alternative to existing hydrogen sulfide removal technology, and is not sensitive to the presence of hydrocarbons which act as catalyst poisons.« less

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.

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.

Acceptability of minimally processed and irradiated pineapple and watermelon among Brazilian consumers

NASA Astrophysics Data System (ADS)

Martins, Cecília Geraldes; Aragon-Alegro, Lina Casale; Behrens, Jorge Herman; Oliveira Souza, Kátia Leani; Martins Vizeu, Dirceu; Hutzler, Beatriz Weltman; Teresa Destro, Maria; Landgraf, Mariza

2008-06-01

This study aimed at evaluating the acceptance of MP watermelon and pineapple exposed to 1.0 and 2.5 kGy compared to non-irradiated samples. No significant differences were observed in liking between irradiated and non-irradiated samples, and also between doses of 1.0 and 2.5 kGy. Significant differences in sourness (pineapple) or sweetness (watermelon) and between intention of purchase of irradiated and non-irradiated fruits were not observed as well. Results showed that MP watermelon and pineapple could be irradiated with doses up to 2.5 kGy without significant changes in acceptability.

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.

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

Estimating soot emissions from an elevated flare

NASA Astrophysics Data System (ADS)

Almanza, Victor; Sosa, Gustavo

2009-11-01

Combustion aerosols are one of the major concerns in flaring operations, due to both health and environmental hazards. Preliminary results are presented for a 2D transient simulation of soot formation in a reacting jet with exit velocity of 130 m/s under a 5 m/s crossflow released from a 50 m high elevated flare and a 50 cm nozzle. Combustion dynamics was simulated with OpenFOAM. Gas-phase non-premixed combustion was modeled with the Chalmers PaSR approach and a κ-ɛ turbulence model. For soot formation, Moss model was used and the ISAT algorithm for solving the chemistry. Sulfur chemistry was considered to account for the sourness of the fuel. Gas composition is 10 % H2S and 90 % C2H4. A simplified Glassman reaction mechanism was used for this purpose. Results show that soot levels are sensitive to the sulfur present in the fuel, since it was observed a slight decrease in the soot volume fraction. NSC is the current oxidation model for soot formation. Predicted temperature is high (about 2390 K), perhaps due to soot-radiation interaction is not considered yet, but a radiation model implementation is on progress, as well as an oxidation mechanism that accounts for OH radical. Flame length is about 50 m.

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)

Carbon Nanomaterials for Detection, Assessment and Purification of Oil and Natural Gas

NASA Astrophysics Data System (ADS)

Hwang, Chih-Chau

This thesis studies several carbon nanomaterials. Their synthesis and characterization are studied as well as their potential applications to the oil industry. The carbon nanomaterials studied here include mesoporous carbon (CMK-3), sulfur- or nitrogen-doped porous carbon (SPC or NPC), and commercial carbon black (CB). Through appropriate functionalization, these carbon nanomaterials exhibit unique properties and their performances in detection, assessment as well as purification of oil and natural gas are studied and demonstrated. First, it was shown that amine-modified CMK-3 composites, polyethylenimine-CMK-3 (PEI-CMK-3) and polyvinylamine-CMK-3 (PVA-CMK-3) can be synthesized through in situ polymerization of amine species within the channels of the CMK-3. The synthesis process results in the entrapped amine polymers interpenetrating the composite frameworks of the CMK-3, improving the CO2 capture performance and recycle stability. CO2 uptake by the synthesized composites was determined using a gravimetric method at 30°C and 1 atm; the 39% PEI-CMK-3 composite had ˜12 wt% (3.1 mmol/g) CO2 uptake capacity and the 37% PVA-CMK-3 composite had ˜13 wt% (3.5 mmol/g) CO 2 uptake capacity. A desorption temperature of 75°C was sufficient for regeneration. The CO2 uptake was the same when using 10% CO 2 in a 90% CH4, C2H6 and C3H 8 mixture, underscoring this composite's efficacy for CO 2 sequestration from natural gas. Secondly, nucleophilic porous carbons (SPC and NPC) were synthesized from simple and inexpensive carbon-sulfur and carbon-nitrogen precursors. A strong sorbate-sorbent interaction between CO2 and nucleophilic centers in the porous carbon was established using spectroscopic and heat of sorption data. Raman spectroscopy supports the assertion that the nucleophilic centers react with the CO2 to produce carbonate anions that further cause polymerization in the porous carbon channels to form poly(CO2) under much lower pressure than previously reported for such polymer formation. Once returned to ambient conditions, the poly(CO2) depolymerizes during the pressure swing, leading to a sorbent that can be easily regenerated without the thermal energy input that is required for traditional liquid phase sorbents. The synergy between the nucleophilic centers and the high surface area porous carbon produces a sorbent with high CO2 capacity, selectivity, and volumetric efficiency, so that the materials have potential to be used for CO2 removal from natural gas streams. As energy demand continues to increase, it is desirable to produce as much oil as possible from existing oil wells. Tracers have long been used to map entry/exit well correlations in the oil-field, but they do not provide any information about the environment between the entry and exit locations. Hence, the third part of this thesis will show that nanoparticles possessing functionalized carbon black (fCB) cores and sulfated polyvinyl alcohol (sPVA) addends can be designed to transport hydrocarbon detection molecules through subsurface rock formations. The sPVA-fCBs are stable under high-temperature and salinity conditions and are transported through a variety of oilfield rock types. A non-radioactive probe molecule that is easily detectable by mass spectrometry, triheptylamine (THA), was adsorbed onto the sPVA-fCBs. The THA was selectively released when the nanoparticles were passed through a column of isooctane-containing crushed rock, providing a path to both entry and exit correlations and a measure of oil content. This study simulates detection and quantitative analysis of the hydrocarbon content in downhole rock formations, which is a critically needed assessment in older oilfields. Crude oil is classified as "sour" when it contains a total sulfur content greater than 0.5%. Among these sulfur species, H2S is the one of main impurities in sour crude. The sour crude is toxic and corrosive to the materials of construction in pipelines and other holding and transportation vessels. Since the sulfur amount in a sample of crude depends on where it was found, if the concentration of the sulfur species in the subsurface could be accurately monitored, then geologists might be able to evaluate the quality of the crude before large scale extraction ensues. The last part of the thesis covers polyvinyl alcohol functionalized carbon black (PVA-CB). The particles have high stability under high temperature and salinity conditions, and they acts as a carrier to transport molecular cargo efficiently through simulated oilfield formations. After being functionalized with H2S-sensitive moieties, the functionalized PVA-CB can be pumped through H2S-containing oil and water in porous rock and the H2S content can be determined based on the fluorescent enhancement of the H2S-sensitive addends.

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

PubMed

Smith, S T; Metzger, L; Drake, M A

2016-11-01

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

[Clinical characteristics of epileptic seizures in insular gliomas].

PubMed

Buklina, S B; Bykanov, A E; Pitskhelauri, D I

To study the characteristics of epileptic seizures in insular gliomas. Forty-five patients with insular gliomas were examined. The spread of a tumor was established by MRI results and intraoperational findings. A tumor within the insular only was found in 9 out of 45 patients (7 left-sided and 2 right-sided). In 36 patients, a tumor slightly spread into temporal lobe pole and medial-basal regions of the frontal lobe (27 left-sided and 18 right-sided). The control group consisted of 50 patients with tumors of temporal and frontal lobes. Paroxysmal symptoms were similar in patients with tumors of the insular and patients with tumors of temporal lobes. Seizures in patients with frontal lobe tumors differed significantly from insular and temporal tumors, with the exception of a tumor localized in the opercula area. The following quantitative differences were identified: different forms of unconsciousness were significantly less frequent in symptomatic epilepsy in patients with insular tumor than in epilepsy caused by temporal lobe tumors (36% of patients vs 84% in temporal tumors (p<0.0001)). In patients with insular tumors, olfactory and taste hallucinations occur more often compared to temporal lobe tumors (51% vs 16% (p<0.003). The frequency of paroxysmal seizures of fear and anxiety in patients with those tumors was similar (20% with insular tumors and 14 with temporal tumors). An autonomic component of episeizures did not differ between tumors of both localizations. Olfactory and taste hallucinations were qualitatively similar in insular and temporal lobe tumors: smell and taste were unpleasant or associated with a danger: smell of burning, gas, something spoiled, sour, tart chemistry, taste of somethong metallic, chemical, sour. No pleasant smell or taste were reported. Epileptic seizures in insular tumors had similarities and certain differences compared with temporal seizures that well reflect function of the insula and its links, in the first turn, with limbic system structures.

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

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

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.

Effects of nitrate injection on microbial enhanced oil recovery and oilfield reservoir souring.

PubMed

da Silva, Marcio Luis Busi; Soares, Hugo Moreira; Furigo, Agenor; Schmidell, Willibaldo; Corseuil, Henry Xavier

2014-11-01

Column experiments were utilized to investigate the effects of nitrate injection on sulfate-reducing bacteria (SRB) inhibition and microbial enhanced oil recovery (MEOR). An indigenous microbial consortium collected from the produced water of a Brazilian offshore field was used as inoculum. The presence of 150 mg/L volatile fatty acids (VFA´s) in the injection water contributed to a high biological electron acceptors demand and the establishment of anaerobic sulfate-reducing conditions. Continuous injection of nitrate (up to 25 mg/L) for 90 days did not inhibit souring. Contrariwise, in nitrogen-limiting conditions, the addition of nitrate stimulated the proliferation of δ-Proteobacteria (including SRB) and the associated sulfide concentration. Denitrification-specific nirK or nirS genes were not detected. A sharp decrease in water interfacial tension (from 20.8 to 14.5 mN/m) observed concomitantly with nitrate consumption and increased oil recovery (4.3 % v/v) demonstrated the benefits of nitrate injection on MEOR. Overall, the results support the notion that the addition of nitrate, at this particular oil reservoir, can benefit MEOR by stimulating the proliferation of fortuitous biosurfactant-producing bacteria. Higher nitrate concentrations exceeding the stoichiometric volatile fatty acid (VFA) biodegradation demands and/or the use of alternative biogenic souring control strategies may be necessary to warrant effective SRB inhibition down gradient from the injection wells.

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 ...

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee.

PubMed

Steen, Ida; Waehrens, Sandra S; Petersen, Mikael A; Münchow, Morten; Bredie, Wender L P

2017-03-15

The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62°C. Coffee samples were analysed by dynamic headspace sampling gas chromatography-mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40°C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50°C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of 'sour', 'tobacco' and 'sweet' were mostly associated with the coffees served at 31-44°C, whereas coffees served between 50°C and 62°C exhibited stronger 'overall intensity', 'roasted' flavour and 'bitter' notes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation.

PubMed

Rahayu, Yen Yen Sally; Yoshizaki, Yumiko; Yamaguchi, Keiko; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Sameshima, Yoshihiro; Takamine, Kazunori

2017-06-01

Red koji, which refers the solid culture grown koji mold on the steamed rice, is one of the ingredients of Asian fermented foods including the Japanese spirit shochu. This study was aimed at elucidating the characteristic flavor and key volatile compounds of red koji-shochu as well as the mechanism of their formation. Sensory evaluation showed that red koji-shochu has the distinctive flavors cheese, sour, milky, and oily. Fifteen key volatile compounds of red koji-shochu were identified by gas chromatography-mass spectrometry and high-performance liquid chromatography, and by comparison between red koji-shochu and white koji-shochu, as another typical shochu. The mash analysis revealed that ketone compounds and short-chain acids derive from red koji. Furthermore, although other key compounds were produced by yeast, it is highly likely that their concentrations were affected directly or indirectly by the high activities of protease and lipase in red koji. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

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 ...

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.

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.

Sample support and resistivity imaging interpretation

NASA Astrophysics Data System (ADS)

Bentley, L. R.; Gharibi, M.

2003-04-01

Three-D Electrical Resistivity Imaging (ERI) is a powerful technique that can be used to improve site characterization. In order to integrate ERI with other site characterization measurements such as soil and water chemistry, it is necessary to understand the sample support of various data. We have studied a decommissioned sour gas processing plant which has experienced releases of glycol and amine. Ammonium and acetic acid are degradation products that cause elevated electrical conductivity (EC) in groundwater and soils.The site is underlain by glacial till that is fractured and has thin sand lenses. 3-D ERI inversion results, direct push tool EC and core EC from the same location are well correlated. However, groundwater EC from piezometer installations are poorly correlated with ERI EC. We hypothesize that the ERI, direct push and core EC are mainly meausuring relatively immobile pore water EC in the fine grain matrix. Piezometer water is derived from mobile groundwater that travels in preferred flow paths such as fractures and higher permeability sand lenses. Due to dewatering and other remediation efforts, the mobile groundwater can have a different chemistry, concentration and EC than the immobile pore water. Consequently, the sample support is different for the groundwater samples and the difference explains the poor correlation between ERI EC and groundwater sample EC. In this particular case, we have the potential to monitor the chemical evolution of the source areas, but cannot use ERI to monitor the chemical evolution of mobile groundwater.

Analogy, explanation, and proof

PubMed Central

Hummel, John E.; Licato, John; Bringsjord, Selmer

2014-01-01

People are habitual explanation generators. At its most mundane, our propensity to explain allows us to infer that we should not drink milk that smells sour; at the other extreme, it allows us to establish facts (e.g., theorems in mathematical logic) whose truth was not even known prior to the existence of the explanation (proof). What do the cognitive operations underlying the inference that the milk is sour have in common with the proof that, say, the square root of two is irrational? Our ability to generate explanations bears striking similarities to our ability to make analogies. Both reflect a capacity to generate inferences and generalizations that go beyond the featural similarities between a novel problem and familiar problems in terms of which the novel problem may be understood. However, a notable difference between analogy-making and explanation-generation is that the former is a process in which a single source situation is used to reason about a single target, whereas the latter often requires the reasoner to integrate multiple sources of knowledge. This seemingly small difference poses a challenge to the task of marshaling our understanding of analogical reasoning to understanding explanation. We describe a model of explanation, derived from a model of analogy, adapted to permit systematic violations of this one-to-one mapping constraint. Simulation results demonstrate that the resulting model can generate explanations for novel explananda and that, like the explanations generated by human reasoners, these explanations vary in their coherence. PMID:25414655

Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt.

PubMed

Narayanan, P; Chinnasamy, B; Jin, L; Clark, S

2014-01-01

With the mainstream emergence of natural sweeteners such as stevia, which is available in different commercial formulations, suitability for yogurt needs to be validated. The present study aimed to determine the appropriate concentration level of 3 processed stevia sweeteners/supplements in commercial plain low-fat yogurt flavored with natural vanilla. Three different levels of sucrose, aspartame, an erythritol and 95% rebaudiana A stevia sweetener, a 95% pure mix of maltodextrin and steviol glycosides, and a cold water stevia extract were used in the study. The just-about-right level for each sweetener and consumer acceptability of each naturally flavored low-fat vanilla yogurt were evaluated. Results from penalty analysis demonstrated that only 0.7% of stevia containing maltodextrin and 95% steviol glycoside was necessary, whereas higher levels (between 4.0 to 5.5%) were more appropriate for stevia containing erythritol and 95% rebaudiana A or cold water extract of stevia, respectively. The concentrations of stevia sweeteners used influenced the perceived sweetness and sourness. In general, consumers disliked the yogurt sweetened with stevia or aspartame, and neither disliked nor liked the yogurt sweetened with sucrose, which was largely driven by perceived sourness of the base yogurt. The findings underline the importance of careful selection of stevia type and concentration as well as optimizing yogurt cultures and fermentation conditions before product launch. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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.

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...

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

Understanding the Reactive Adsorption of H 2S and CO 2 in Sodium-Exchanged Zeolites

DOE PAGES

Fetisov, Evgenii O.; Shah, Mansi S; Knight, Christopher; ...

2018-02-19

Purifying sour natural gas streams containing hydrogen sulfide and carbon dioxide has been a long-standing environmental and economic challenge. In the presence of cation-exchanged zeolites, these two acid gases can react to form carbonyl sulfide and water (H 2S+CO 2H 2O+COS), but this reaction is rarely accounted for. In this work, we carry out reactive first-principles Monte Carlo (RxFPMC) simulations for mixtures of H 2S and CO 2 in all-silica and Na-exchanged forms of zeolite beta to understand the governing principles driving the enhanced conversion. The RxFPMC simulations show that the presence of Na + cations can change the equilibriummore » constant by several orders of magnitude compared to the gas phase or in all-silica beta. The shift in the reaction equilibrium is caused by very strong interactions of H 2O with Na + that reduce the reaction enthalpy by about 20 kJmol -1. The simulations also demonstrate that the siting of Al atoms in the framework plays an important role. Lastly, the RxFPMC method presented here is applicable to any chemical conversion in any confined environment, where strong interactions of guest molecules with the host framework and high activation energies limit the use of other computational approaches to study reaction equilibria.« less

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.

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.

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

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.

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.

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.

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.

Flavour preferences in youth versus adults: a review

PubMed Central

Hoffman, Allison C; Salgado, Raydel Valdes; Dresler, Carolyn; Faller, Rachel Williams; Bartlett, Christopher

2016-01-01

Objective To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. Data sources A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. Study selection and extraction A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers. Data synthesis Findings were grouped by taste and smell preferences, which are important components of overall flavour. For taste, evidence is summarised in the following categories: sweet, salty, sour, bitter, umami and fat; within each of them, findings are organised by age categories. For smell, evidence is summarised as follows: fruit/herbal/spices, tobacco and coffee and other odours. Major findings from this search indicated that sweet preference in children and adolescents was higher than in adults. Examples of preferred food-related tastes and odours for young people included cherry, candy, strawberry, orange, apple and cinnamon. Currently, all these are used to flavour cigars, cartridges for electronic cigarettes, hookah (waterpipe) and smokeless tobacco products. Conclusions Infants and children exhibited elevated sweet and salty preference relative to adults. Age-related changes in bitter, sour, umami and fat taste were not clear and more research would be useful. ‘Sweet’ food odours were highly preferred by children. Tobacco products in flavours preferred by young people may impact tobacco use and initiation, while flavours preferred by adults may impact product switching or dual use. PMID:27633764

Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.

PubMed

Jung, Heeyong; Lee, Seung-Joo; Lim, Jeong Ho; Kim, Bum Keun; Park, Kee Jai

2014-01-01

The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly different. The volatile compounds were extracted with solid-phase microextraction and analysed by gas chromatography time-of-flight mass spectrometry. In all, 45 major volatile compounds, consisting of 33 esters, 8 alcohols, 1 aldehyde, 1 acid, 1 phenol and 1 terpene, were identified; each makgeolli sample included 28-35 volatile compounds. Based on principal component analysis of the sensory data, samples RW1, RW2, RW5, RW8 and RW12 were associated with roasted cereal, mouldy, bubbles, sweet and sour attributes; the other samples were associated with sensory attributes of yellowness, yeast, full body, turbidity, continuation, swallow, alcohol, fruit aroma and whiteness. Copyright © 2014. Published by Elsevier Ltd.

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.

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

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...

Sulphate respiration from hydrogen in Desulfovibrio bacteria: a structural biology overview.

PubMed

Matias, Pedro M; Pereira, Inês A C; Soares, Cláudio M; Carrondo, Maria Arménia

2005-11-01

Sulphate-reducing organisms are widespread in anaerobic enviroments, including the gastrointestinal tract of man and other animals. The study of these bacteria has attracted much attention over the years, due also to the fact that they can have important implications in industry (in biocorrosion and souring of oil and gas deposits), health (in inflamatory bowel diseases) and the environment (bioremediation). The characterization of the various components of the electron transport chain associated with the hydrogen metabolism in Desulfovibrio has generated a large and comprehensive list of studies. This review summarizes the more relevant aspects of the current information available on the structural data of various molecules associated with hydrogen metabolism, namely hydrogenases and cytochromes. The transmembrane redox complexes known to date are also described and discussed. Redox-Bohr and cooperativity effects, observed in a few cytochromes, and believed to be important for their functional role, are discussed. Kinetic studies performed with these redox proteins, showing clues to their functional inter-relationship, are also addressed. These provide the groundwork for the application of a variety of molecular modelling approaches to understanding electron transfer and protein interactions among redox partners, leading to the characterization of several transient periplasmic complexes. In contrast to the detailed understanding of the periplasmic hydrogen oxidation process, very little is known about the cytoplasmic side of the respiratory electron transfer chain, in terms of molecular components (with exception of the terminal reductases), their structure and the protein-protein interactions involved in sulphate reduction. Therefore, a thorough understanding of the sulphate respiratory chain in Desulfovibrio remains a challenging task.

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...

[Age-related changes of sensory system].

PubMed

Iwamoto, Toshihiko; Hanyu, Haruo; Umahara, Takahiko

2013-10-01

Pathological processes usually superimpose on physiological aging even in the sensory system including visual, hearing, olfactory, taste and somatosensory functions. Representative changes of age-related changes are presbyopia, cataracts, and presbyacusis. Reduced sense of smell is seen in normal aging, but the prominent reduction detected by the odor stick identification test is noticed especially in early stage of Alzheimer or Parkinson disease. Reduced sense of taste is well-known especially in salty sense, while the changes of sweet, bitter, and sour tastes are different among individuals. Finally, deep sensation of vibration and proprioception is decreased with age as well as superficial sensation (touch, temperature, pain). As a result, impaired sensory system could induce deterioration of the activities of daily living and quality of life in the elderly.

Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults.

PubMed

Sato, Hiroaki; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Itoyama, Ryuichi; Ichisawa, Megumi; Negishi, Junko; Sakuma, Rui; Furusho, Tadasu; Sagane, Yoshimasa; Takano, Katsumi

2017-12-01

This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars 'Toyoshiro,' 'Kitahime,' 'Snowden,' and 'Poroshiri.' The sensory evaluation was performed on steamed potatoes from each cultivar; these potatoes were harvested from each of the three geographic areas. Table 1 provides the data from the evaluation of the five basic tastes (sweet, salty, sour, bitter, and umami), as well as the evaluation of the egumi taste, which is a Japanese term indicating a taste that is acrid, astringent, and slightly bitter.

[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.

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.

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.

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.

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.

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...

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.

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.

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.

[Assessment of nutrition of seamen and fishermen].

PubMed

Babicz-Zielińska, E; Zabrocki, R

1998-01-01

The work was aimed at determining the food intake for seamen of the Polish Marine and fishermen. The research was carried out on the 55 sea-going vessels and 36 deep-sea fishing ships. The average food intake was determined and the daily calorie intake calculated. The quality assessment of the 112 week menus was made. The excessive consumption of eggs, meats and sausages, butter and sour milk, and processed vegetables and potatoes was determined. The recommended calorie intake in the diet was highly surpassed. The portion of energy derived from fats was higher, and that from carbohydrates lower than recommended. The menus were negatively evaluated, with no menu reported as very good or good, mainly because of insufficient amount of fresh vegetables and fruits, monotony in choice of products and an excessive use of frying and baking to prepare the meats. The present research showed that the food intake was incorrect in both amount and quality of foods, and a nutritional value of the diet. The calorie intake was substantially surpassing the recommended value that was originated mainly from very high intake of the fats. The diet contained higher, than recommended, amount of food rich in cholesterol and saturated fats. The intake of food, rich in complex carbohydrates and calcium, was insufficient, and acidifying products were predominant in the diet. The present food intake can result in overweight and obesity, coronary and heart diseases, liver and stomach diseases. The change in food intake by and increase in amount of cereals, milk and dairy products, and vegetable fats, and decrease in amount of meats and sausages, butter and sour cream, and eggs is recommended. The daily calorie intake should be lowered.

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.

Lactic acid fermentation of cassava dough into agbelima.

PubMed

Amoa-Awua, W K; Appoh, F E; Jakobsen, M

1996-08-01

The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

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...

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...

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.

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…

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...

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...

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...

Gastrophysics of the Oral Cavity.

PubMed

Mouritsen, Ole G

2016-01-01

Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

[Quality assessment of sulfur-fumigated paeoniae alba radix].

PubMed

Wang, Zhao; Chen, Yu-Wu; Wang, Qiong; Sun, Lei; Xu, Wei-Yi; Jin, Hong-Yu; Ma, Shuang-Cheng

2014-08-01

The samples of sulfur-fumigated Paeoniae Alba Radix acquired both by random spot check from domestic market and self-production by the research group in the laboratory were used to evaluate the effects of sulphur fumigation on the quality of Paeoniae Alba Radix by comparing sulfur-fumigated degree and character, the content of paeoniflorin and paeoniflorin sulfurous acid ester, and changes of the fingerprint. We used methods in Chinese Pharmacopeia to evaluate the character of sulfur-fumigated Paeoniae Alba Radix and determinate the content of aulfur-fumigated paeoniflorin. LC-MS method was used to analyze paeoniflorin-converted products. HPLC fingerprint methods were established to evaluate the differences on quality by similarity. Results showed that fumigated Paeoniae Alba Radix became white and its unique fragrance disappeared, along with the production of pungent sour gas. It also had a significant effect on paeoniflorin content. As sulfur smoked degree aggravated, paeoniflorin content decreased subsequently, some of which turned into paeoniflorin sulfurous acid ester, and this change was not reversible. Fingerprint also showed obvious changes. Obviously, sulfur fumigation had severe influence on the quality of Paeoniae Alba Radix, but we can control the quality of the Paeoniae Alba Radix by testing the paeoniflorin sulfurous acid ester content.

Treatment of spent wash in anaerobic mesophilic suspended growth reactor (AMSGR).

PubMed

Banu, J Rajesh; Kaliappan, S; Rajkumar, M; Beck, Dieter

2006-01-01

Approximately 400 KL of spent wash or vinasse per annum is generated at an average COD concentration of 100,000 mg/l, by over 250 distilleries in India. There is an urgent need to develop, assess and use ecofriendly methods for the disposal of this high strength wastewater. Therefore, an attempt was made to investigate a few aspects of anaerobic digestion of spent wash collected from a distillery. The study was carried out in a 4 L laboratory scale anaerobic mesophilic suspended growth reactor. After the successful startup, the organic loading was increased stepwise to assess the performance of the reactor. During the study period, biogas generated was recorded and the maximum gas generated was found to be 16.9 L at an Organic Loading Rate (OLR) of 38 g COD/L. A 500% increase in the Volatile Fatty Acid (VFA) concentration (2150 mg/L) was observed, when the OLR was increased from 38 to 39 g COD/L. During the souring phase the removal of COD, Total Solids (TS) and Volatile Solids (VS) were in the order of 52%, 40% and 46% respectively. The methane content in the biogas varied from 65% to 75%.

Identification, synthesis, and characterization of novel sulfur-containing volatile compounds from the in-depth analysis of Lisbon lemon peels (Citrus limon L. Burm. f. cv. Lisbon).

PubMed

Cannon, Robert J; Kazimierski, Arkadiusz; Curto, Nicole L; Li, Jing; Trinnaman, Laurence; Jańczuk, Adam J; Agyemang, David; Da Costa, Neil C; Chen, Michael Z

2015-02-25

Lemons (Citrus limon) are a desirable citrus fruit grown and used globally in a wide range of applications. The main constituents of this sour-tasting fruit have been well quantitated and characterized. However, additional research is still necessary to better understand the trace volatile compounds that may contribute to the overall aroma of the fruit. In this study, Lisbon lemons (C. limon L. Burm. f. cv. Lisbon) were purchased from a grove in California, USA, and extracted by liquid-liquid extraction. Fractionation and multidimensional gas chromatography-mass spectrometry were utilized to separate, focus, and enhance unidentified compounds. In addition, these methods were employed to more accurately assign flavor dilution factors by aroma extract dilution analysis. Numerous compounds were identified for the first time in lemons, including a series of branched aliphatic aldehydes and several novel sulfur-containing structures. Rarely reported in citrus peels, sulfur compounds are known to contribute significantly to the aroma profile of the fruit and were found to be aroma-active in this particular study on lemons. This paper discusses the identification, synthesis, and organoleptic properties of these novel volatile sulfur compounds.

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

Caillaud, T.; Landoas, O.; Briat, M.

Inertial confinement fusion (ICF) requires a high resolution ({approx}10 {mu}m) neutron imaging system to observe deuterium and tritium (DT) core implosion asymmetries. A new large (150 mm entrance diameter: scaled for Laser MegaJoule [P. A. Holstein, F. Chaland, C. Charpin, J. M. Dufour, H. Dumont, J. Giorla, L. Hallo, S. Laffite, G. Malinie, Y. Saillard, G. Schurtz, M. Vandenboomgaerde, and F. Wagon, Laser and Particle Beams 17, 403 (1999)]) neutron imaging detector has been developed for such ICF experiments. The detector has been fully characterized using a linear accelerator and a {sup 60}Co {gamma}-ray source. A penumbral aperture was usedmore » to observe DT-gas-filled target implosions performed on the OMEGA laser facility. [T. R. Boehly, D. L. Brown, R. S. Craxton, R. L. Keck, J. P. Knauer, J. H. Kelly, T. J. Kessler, S. A. Kumpan, S. J. Loucks, S. A. Letzring, F. J. Marshall, R. L. McCrory, S. F. B. Morse, W. Seka, J. M. Soures, and C. P. Verdon, Opt. Commun. 133, 495 (1997)] Neutron core images of 14 MeV with a resolution of 15 {mu}m were obtained and are compared to x-ray images of comparable resolution.« less

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.

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.

Low-level hydrogen sulfide and central nervous system dysfunction.

PubMed

Kilburn, Kaye H; Thrasher, Jack D; Gray, Michael R

2010-08-01

Forty-nine adults living in Lovington, Tatum, and Artesia, the sour gas/oil sector of Southeastern New Mexico, were tested for neurobehavioral impairment. Contributing hydrogen sulfide were (1) an anaerobic sewage plant; (2) two oil refineries; (3) natural gas/oil wells and (4) a cheese-manufacturing plant and its waste lagoons. Comparisons were to unexposed Wickenburg, Arizona, adults. Neurobehavioral functions were measured in 26 Lovington adults including 23 people from Tatum and Artesia, New Mexico, and 42 unexposed Arizona people. Participants completed questionnaires including chemical exposures, symptom frequencies and the Profile of Mood States. Measurements included balance, reaction time, color discrimination, blink reflex, visual fields, grip strength, hearing, vibration, problem solving, verbal recall, long-term memory, peg placement, trail making and fingertip number writing errors (FTNWE). Average numbers of abnormalities and test scores were adjusted for age, gender, educational level, height and weight, expressed as percent predicted (% pred) and compared by analysis of variance (ANOVA). Ages and educational attainment of the three groups were not statistically significantly different (ssd). Mean values of Lovington residents were ssd from the unexposed Arizona people for simple and choice reaction times, balance with eyes open and closed, visual field score, hearing and grip strength. Culture Fair, digit symbol substitution, vocabulary, verbal recall, peg placement, trail making A and B, FTNWE, information, picture completion and similarities were also ssd. The Lovington adults who averaged 11.8 abnormalities were ssd from, Tatum-Artesia adults who had 3.6 and from unexposed subjects with 2.0. Multiple source community hydrogen sulfide exposures impaired neurobehavioral functions.

Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake.

PubMed

Mimura, Natsuki; Isogai, Atsuko; Iwashita, Kazuhiro; Bamba, Takeshi; Fukusaki, Eiichiro

2014-10-01

Sake is a Japanese traditional alcoholic beverage, which is produced by simultaneous saccharification and alcohol fermentation of polished and steamed rice by Aspergillus oryzae and Saccharomyces cerevisiae. About 300 compounds have been identified in sake, and the contribution of individual components to the sake flavor has been examined at the same time. However, only a few compounds could explain the characteristics alone and most of the attributes still remain unclear. The purpose of this study was to examine the relationship between the component profile and the attributes of sake. Gas chromatography coupled with mass spectrometry (GC/MS)-based non-targeted analysis was employed to obtain the low molecular weight component profile of Japanese sake including both nonvolatile and volatile compounds. Sake attributes and overall quality were assessed by analytical descriptive sensory test and the prediction model of the sensory score from the component profile was constructed by means of orthogonal projections to latent structures (OPLS) regression analysis. Our results showed that 12 sake attributes [ginjo-ka (aroma of premium ginjo sake), grassy/aldehydic odor, sweet aroma/caramel/burnt odor, sulfury odor, sour taste, umami, bitter taste, body, amakara (dryness), aftertaste, pungent/smoothness and appearance] and overall quality were accurately explained by component profiles. In addition, we were able to select statistically significant components according to variable importance on projection (VIP). Our methodology clarified the correlation between sake attribute and 200 low molecular components and presented the importance of each component thus, providing new insights to the flavor study of sake. Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Age-Related Changes in Mouse Taste Bud Morphology, Hormone Expression, and Taste Responsivity

PubMed Central

Shin, Yu-Kyong; Cong, Wei-na; Cai, Huan; Kim, Wook; Maudsley, Stuart; Martin, Bronwen

2012-01-01

Normal aging is a complex process that affects every organ system in the body, including the taste system. Thus, we investigated the effects of the normal aging process on taste bud morphology, function, and taste responsivity in male mice at 2, 10, and 18 months of age. The 18-month-old animals demonstrated a significant reduction in taste bud size and number of taste cells per bud compared with the 2- and 10-month-old animals. The 18-month-old animals exhibited a significant reduction of protein gene product 9.5 and sonic hedgehog immunoreactivity (taste cell markers). The number of taste cells expressing the sweet taste receptor subunit, T1R3, and the sweet taste modulating hormone, glucagon-like peptide-1, were reduced in the 18-month-old mice. Concordant with taste cell alterations, the 18-month-old animals demonstrated reduced sweet taste responsivity compared with the younger animals and the other major taste modalities (salty, sour, and bitter) remained intact. PMID:22056740

Age-related changes in mouse taste bud morphology, hormone expression, and taste responsivity.

PubMed

Shin, Yu-Kyong; Cong, Wei-na; Cai, Huan; Kim, Wook; Maudsley, Stuart; Egan, Josephine M; Martin, Bronwen

2012-04-01

Normal aging is a complex process that affects every organ system in the body, including the taste system. Thus, we investigated the effects of the normal aging process on taste bud morphology, function, and taste responsivity in male mice at 2, 10, and 18 months of age. The 18-month-old animals demonstrated a significant reduction in taste bud size and number of taste cells per bud compared with the 2- and 10-month-old animals. The 18-month-old animals exhibited a significant reduction of protein gene product 9.5 and sonic hedgehog immunoreactivity (taste cell markers). The number of taste cells expressing the sweet taste receptor subunit, T1R3, and the sweet taste modulating hormone, glucagon-like peptide-1, were reduced in the 18-month-old mice. Concordant with taste cell alterations, the 18-month-old animals demonstrated reduced sweet taste responsivity compared with the younger animals and the other major taste modalities (salty, sour, and bitter) remained intact.

Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products.

PubMed

Cheung, Imelda W Y; Li-Chan, Eunice C Y

2014-02-15

The objective of this study was to investigate the potential of an instrumental taste-sensing system to distinguish between shrimp processing by-products hydrolysates produced using different proteases and hydrolysis conditions, and the possible association of taste sensor outputs with human gustatory assessment, salt content, and bioactivity. Principal component analysis of taste sensor output data categorised samples according to the proteases used for hydrolysis. High umami sensor outputs were characteristic of bromelain- and Flavourzyme-produced hydrolysates, compared to low saltiness and high bitterness outputs of Alcalase-produced hydrolysates, and high saltiness and low umami outputs of Protamex-produced hydrolysates. Extensively hydrolysed samples showed higher sourness outputs. Saltiness sensor outputs were correlated with conductivity and sodium content, while umami sensor responses were related to gustatory sweetness, bitterness and umami, as well as angiotensin-I converting enzyme inhibitory activity. Further research should explore the dose dependence and sensitivity of each taste sensor to specific amino acids and peptides. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

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.

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

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.

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

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.

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.

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

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

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.

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.

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)…

Performance of two quantitative PCR methods for microbial source tracking of human sewage and implications for microbial risk assessment in recreational waters

EPA Science Inventory

Before new, rapid quantitative PCR (qPCR) methods for recreational water quality assessment and microbial source tracking (MST) can be useful in a regulatory context, an understanding of the ability of the method to detect a DNA target (marker) when the contaminant soure has been...

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

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...

Gluing of Eastern Hardwoods: A Review

Treesearch

Terry Sellers; James R. McSween; William T. Nearn

1988-01-01

Over a period of years, inrreasing demand for softwoods in the Eastern United States has led to an increase in the growth of hardwoods on cut-over softwood sites. Unfortunately these hardwood trees are often of a size and shape unsuitable for the production of high-grade lumber and veneer. They do, however, represent a viable, economic soures of raw material for...

Sour streams in appalachia: mapping nature’s buffer against sulfur deposition

Treesearch

Natasha Vizcarra; Nicholas Povak; Paul Hessburg; Keith Reynolds

2015-01-01

Even while emissions are in decline, sulfur released into the air primarily by coal- and oil-burning power plants continues to acidify streams in the eastern United States, stressing vegetation and harming aquatic life. Watersheds rich in base cations—nutrients that attract and bind acidic molecules—naturally buffer streams against acidification. These watersheds can...

Deep sequencing of viral small-RNAs of citrus tristeza virus (CTV) reveals genomic differences between two Italian isolates of CTV

USDA-ARS?s Scientific Manuscript database

A recent Citrus tristeza virus (CTV) epidemic of quick decline (QD) killed many sweet orange trees grafted on sour orange rootstock in Sicily but left some asymptomatic trees in the same field. Recent reports indicated cross-protection involves exclusion of a severe CTV strain by a mild strain of th...

The School Library: A Space for Critical Thinking about Data and Mathematical Questions

ERIC Educational Resources Information Center

Kimmel, Sue C.

2012-01-01

Which potato chip is healthiest: (1) regular; (2) baked; or (3) sour cream and onion? This problem requires critical and numerical skills in order to read and compare nutrition labels. The question has applications in mathematics and science classrooms but also in teachers' lounges and school cafeterias. It is a problem that addresses the five…

The Cambridge Primary Review: A Reply to R. J. Campbell

ERIC Educational Resources Information Center

Armstrong, Michael

2010-01-01

The author was disappointed by R. J. Campbell's sour critique of the Cambridge Primary Review in "FORUM" Volume 52 Number 1 2010. His description of the Review's proposals on curriculum and pedagogy as "backward-looking, cumbersome and partial" is such a bizarre misjudgement that it calls for some response. The author comments in turn on R. J.…

Measured Leak Rate of Ammonia Through an Epoxy/Stainless-Steel Patch

DTIC Science & Technology

2007-08-10

1 hour per response, includig the rime fo remwing instuctions, searchng existing data sours . gatheng and mantldnin te data needed, and comping and...obtained from the slope of a linear fit to the data in Figure 3.3 using the Beer -Lambert law; Log[-] IR- (3.1) Lx[NH 3 ]’ where I is laser intensity and

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

Code of Federal Regulations, 2014 CFR

2014-10-01

... least 100 mm (3.9 inches). The width of the border forming the square-on-point marking must be at least... hydrogen sulfide vapors may occur. (b) The border of the square-on-point must be black or red on a white or other suitable contrasting background. The symbol must be black and located in the center of the square...

Improved Gustatory Sensitivity in Morbidly Obese Patients After Laparoscopic Sleeve Gastrectomy.

PubMed

Altun, Huseyin; Hanci, Deniz; Altun, Hasan; Batman, Burcin; Serin, Rahmi Kursat; Karip, Aziz Bora; Akyuz, Umit

2016-07-01

The reduction in the preferences for sweet and fat containing tastes in obese patients who underwent bariatric surgery was relatively well shown; however, there are only limited data on the changes in the sensitivity of other tastes like sour, salty, and bitter. We investigated the changes in gustatory sensitivity of 52 morbidly obese patients (M/F, 22/30; age range, 19-60 years; BMI range, 32.5-63.0 kg/m(2)) after laparoscopic sleeve gastrectomy. The surgery was performed by the same surgeon using 5 ports technique. Gustatory sensitivity was tested preoperatively and 1 and 3 months after the surgery using standardized Taste Strips test. There was a statistically significant improvement in the taste acuity to sweet, sour, salty, and bitter tastants in morbidly obese patients after the laparoscopic sleeve gastrectomy during the follow-up period of 3 months. Median whole test scores of the patients were increased from 11.5 preoperatively to 14 in the first and third months. In this study, we were able to show the significant improvement in gustatory sensitivity of morbidly obese patients after laparoscopic sleeve gastrectomy for the first time in literature. © The Author(s) 2016.

Effects and Mechanisms of Tastants on the Gustatory-Salivary Reflex in Human Minor Salivary Glands.

PubMed

Satoh-Kuriwada, Shizuko; Shoji, Noriaki; Miyake, Hiroyuki; Watanabe, Chiyo; Sasano, Takashi

2018-01-01

The effects and mechanisms of tastes on labial minor salivary gland (LMSG) secretion were investigated in 59 healthy individuals. Stimulation with each of the five basic tastes (i.e., sweet, salty, sour, bitter, and umami) onto the tongue induced LMSG secretion in a dose-dependent manner. Umami and sour tastes evoked greater secretion than did the other tastes. A synergistic effect of umami on LMSG secretion was recognized: a much greater increase in secretion was observed by a mixed solution of monosodium glutamate and inosine 5'-monophosphate than by each separate stimulation. Blood flow (BF) in the nearby labial mucosa also increased following stimulation by each taste except bitter. The BF change and LMSG secretion in each participant showed a significant positive correlation with all tastes, including bitter. Administration of cevimeline hydrochloride hydrate to the labial mucosa evoked a significant increase in both LMSG secretion and BF, while adrenaline, atropine, and pirenzepine decreased LMSG secretion and BF. The change in LMSG secretion and BF induced by each autonomic agent was significantly correlated in each participant. These results indicate that basic tastes can induce the gustatory-salivary reflex in human LMSGs and that parasympathetic regulation is involved in this mechanism.

Rainfall trends in the Brazilian Amazon Basin in the past eight decades

NASA Astrophysics Data System (ADS)

Satyamurty, Prakki; de Castro, Aline Anderson; Tota, Julio; da Silva Gularte, Lucia Eliane; Manzi, Antonio Ocimar

2010-01-01

Rainfall series at 18 stations along the major rivers of the Brazilian Amazon Basin, having data since 1920s or 1930s, are analyzed to verify if there are appreciable long-term trends. Annual, rainy-season, and dry-season rainfalls are individually analyzed for each station and for the region as a whole. Some stations showed positive trends and some negative trends. The trends in the annual rainfall are significant at only six stations, five of which reporting increasing trends (Barcelos, Belem, Manaus, Rio Branco, and Soure stations) and just one (Itaituba station) reporting decreasing trend. The climatological values of rainfall before and after 1970 show significant differences at six stations (Barcelos, Belem, Benjamin Constant, Iaurete, Itaituba, and Soure). The region as a whole shows an insignificant and weak downward trend; therefore, we cannot affirm that the rainfall in the Brazilian Amazon basin is experiencing a significant change, except at a few individual stations. Subregions with upward and downward trends are interspersed in space from the far eastern Amazon to western Amazon. Most of the seasonal trends follow the annual trends, thus, indicating a certain consistency in the datasets and analysis.

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows.

PubMed

Cipolat-Gotet, C; Cecchinato, A; Drake, M A; Marangon, A; Martin, B; Bittante, G

2018-07-01

Milk samples were taken once from a total of 1,224 Brown Swiss cows from 83 herds, and 1,500 mL of raw full-fat milk from each cow was processed according to a laboratory-scale model-cheese-making procedure. A sensory panel was assembled and the members trained to evaluate the sensory profile of individual model cheeses. The protocol scorecard was composed of 7 main sensory descriptors related to smell intensity, flavor intensity, taste (salt and sour), and texture (elasticity, firmness, and moisture), and 40 sensory attributes describing smell and flavor profiles. Sensory data were analyzed using a mixed model that included random effects of herd, animal, and panelist, as well as fixed effects of dairy system, days in milk, parity, and order of cheese presentation, and covariates for cheese weight and fat:protein ratio. The sensory profile was not much affected by the dairy farming systems included in the trial, but it was affected by farm within dairy system: cheeses from traditional dairy farms had a greater wood/humus attribute of both smell and flavor than those from modern farm. Of the modern farms, cheeses from those using total mixed rations including silages had a more intense smell of sour milk and a firmer, less moist texture than those using total mixed rations without silages. Moreover, for all the sensory traits, we found less variance related to herd and animals than that related to the panelists and the residuals. Stage of lactation was found to be the most important, whereas parity was not relevant. In particular, cheese smell intensity (and some related attributes) exhibited a quadratic trend with lower values in mid-lactation, whereas flavor and salt descriptors were more intense in the last period of lactation. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Post-depositional alteration of titanomagnetite in a Miocene sandstone, south Texas (U.S.A.)

USGS Publications Warehouse

Reynolds, R.L.

1982-01-01

Petrographic and geochemical studies have yielded information on the time-space relationships of the post-depositional alteration of detrital titanomagnetite (Ti-mt) in fine- to medium-grained sandstone from unoriented core samples (taken below the water table at depths of 30-45 m) of the Miocene Catahoula Sandstone, south Texas. Aqueous sulfide introduced from sour gas reservoirs along a growth fault into part of the Catahoula shortly after deposition resulted in the replacement at the periphery of Ti-mt grains by iron disulfide (FeS2) minerals. Remnants of Ti-mt in cores of the partly sulfidized grains show no evidence of earlier hematitic oxidation. After sulfidization, part of the sandstone body was invaded by oxygenated groundwaters flowing down a shallowly inclined (1??) hydrologic gradient. The boundary between oxidized and reduced facies is clearly defined by the distribution of ferric and ferrous iron minerals, and the concentrations of Mo, U, and Se. In oxidized (light-red) strata that had not been previously subjected to sulfidic-reducing conditions but that are correlative with strata containing FeS2 minerals, Ti-mt has been partly to entirely replaced pseudomorphously by hematite to form martite. The absence of hematitic alteration of Ti-mt in the reduced facies is strong evidence that martite in the oxidized facies formed after deposition. ?? 1982.

Source apportionment of airborne particulate matter using organic compounds as tracers

NASA Astrophysics Data System (ADS)

Schauer, James J.; Rogge, Wolfgang F.; Hildemann, Lynn M.; Mazurek, Monica A.; Cass, Glen R.; Simoneit, Bernd R. T.

A chemical mass balance receptor model based on organic compounds has been developed that relates sours; contributions to airborne fine particle mass concentrations. Source contributions to the concentrations of specific organic compounds are revealed as well. The model is applied to four air quality monitoring sites in southern California using atmospheric organic compound concentration data and source test data collected specifically for the purpose of testing this model. The contributions of up to nine primary particle source types can be separately identified in ambient samples based on this method, and approximately 85% of the organic fine aerosol is assigned to primary sources on an annual average basis. The model provides information on source contributions to fine mass concentrations, fine organic aerosol concentrations and individual organic compound concentrations. The largest primary source contributors to fine particle mass concentrations in Los Angeles are found to include diesel engine exhaust, paved road dust, gasoline-powered vehicle exhaust, plus emissions from food cooking and wood smoke, with smaller contribution:; from tire dust, plant fragments, natural gas combustion aerosol, and cigarette smoke. Once these primary aerosol source contributions are added to the secondary sulfates, nitrates and organics present, virtually all of the annual average fine particle mass at Los Angeles area monitoring sites can be assigned to its source.

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.

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.

From Sour Grapes to Low-Hanging Fruit: A Case Study Demonstrating a Practical Strategy for Natural Language Processing Portability.

PubMed

Johnson, Stephen B; Adekkanattu, Prakash; Campion, Thomas R; Flory, James; Pathak, Jyotishman; Patterson, Olga V; DuVall, Scott L; Major, Vincent; Aphinyanaphongs, Yindalon

2018-01-01

Natural Language Processing (NLP) holds potential for patient care and clinical research, but a gap exists between promise and reality. While some studies have demonstrated portability of NLP systems across multiple sites, challenges remain. Strategies to mitigate these challenges can strive for complex NLP problems using advanced methods (hard-to-reach fruit), or focus on simple NLP problems using practical methods (low-hanging fruit). This paper investigates a practical strategy for NLP portability using extraction of left ventricular ejection fraction (LVEF) as a use case. We used a tool developed at the Department of Veterans Affair (VA) to extract the LVEF values from free-text echocardiograms in the MIMIC-III database. The approach showed an accuracy of 98.4%, sensitivity of 99.4%, a positive predictive value of 98.7%, and F-score of 99.0%. This experience, in which a simple NLP solution proved highly portable with excellent performance, illustrates the point that simple NLP applications may be easier to disseminate and adapt, and in the short term may prove more useful, than complex applications.

Development of Open source-based automatic shooting and processing UAV imagery for Orthoimage Using Smart Camera UAV

NASA Astrophysics Data System (ADS)

Park, J. W.; Jeong, H. H.; Kim, J. S.; Choi, C. U.

2016-06-01

Recently, aerial photography with unmanned aerial vehicle (UAV) system uses UAV and remote controls through connections of ground control system using bandwidth of about 430 MHz radio Frequency (RF) modem. However, as mentioned earlier, existing method of using RF modem has limitations in long distance communication. The Smart Camera equipments's LTE (long-term evolution), Bluetooth, and Wi-Fi to implement UAV that uses developed UAV communication module system carried out the close aerial photogrammetry with the automatic shooting. Automatic shooting system is an image capturing device for the drones in the area's that needs image capturing and software for loading a smart camera and managing it. This system is composed of automatic shooting using the sensor of smart camera and shooting catalog management which manages filmed images and information. Processing UAV imagery module used Open Drone Map. This study examined the feasibility of using the Smart Camera as the payload for a photogrammetric UAV system. The open soure tools used for generating Android, OpenCV (Open Computer Vision), RTKLIB, Open Drone Map.

Water-saving liquid-gas conditioning system

DOEpatents

Martin, Christopher; Zhuang, Ye

2014-01-14

A method for treating a process gas with a liquid comprises contacting a process gas with a hygroscopic working fluid in order to remove a constituent from the process gas. A system for treating a process gas with a liquid comprises a hygroscopic working fluid comprising a component adapted to absorb or react with a constituent of a process gas, and a liquid-gas contactor for contacting the working fluid and the process gas, wherein the constituent is removed from the process gas within the liquid-gas contactor.

Effects of Cr(III) and CR(VI) on nitrification inhibition as determined by SOUR, function-specific gene expression and 16S rRNA sequence analysis of wastewater nitrifying enrichments

EPA Science Inventory

The effect of Cr(III) and Cr(VI) on ammonia oxidation, the transcriptional responses of functional genes involved in nitrification and changes in 16S rRNA level sequences were examined in nitrifying enrichment cultures. The nitrifying bioreactor was operated as a continuous react...

The Effect of Malathion on the Activity and Performance of Activated Sludge

DTIC Science & Technology

2015-03-26

33 and 59 µg O2 min-1. The oxygen consumption curves were similar in each case, beginning with rapid oxygen AFIT-ENV-MS-15-M-197 v...3: Respirometry Test 6 – Cumulative Oxygen Consumption ............................... 45 Figure 4: SOUR for Malathion Concentrations in Activated...76 Figure 20: Respirometry Test 1 – Cumulative Oxygen Consumption ............................. 86 Figure 21: Respirometry Test 1

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.

Control of Sulfide Production in High Salinity Bakken Shale Oil Reservoirs by Halophilic Bacteria Reducing Nitrate to Nitrite.

PubMed

An, Biwen A; Shen, Yin; Voordouw, Gerrit

2017-01-01

Microbial communities in shale oil fields are still poorly known. We obtained samples of injection, produced and facility waters from a Bakken shale oil field in Saskatchewan, Canada with a resident temperature of 60°C. The injection water had a lower salinity (0.7 Meq of NaCl) than produced or facility waters (0.6-3.6 Meq of NaCl). Salinities of the latter decreased with time, likely due to injection of low salinity water, which had 15-30 mM sulfate. Batch cultures of field samples showed sulfate-reducing and nitrate-reducing bacteria activities at different salinities (0, 0.5, 0.75, 1.0, 1.5, and 2.5 M NaCl). Notably, at high salinity nitrite accumulated, which was not observed at low salinity, indicating potential for nitrate-mediated souring control at high salinity. Continuous culture chemostats were established in media with volatile fatty acids (a mixture of acetate, propionate and butyrate) or lactate as electron donor and nitrate or sulfate as electron acceptor at 0.5 to 2.5 M NaCl. Microbial community analyses of these cultures indicated high proportions of Halanaerobium, Desulfovermiculus, Halomonas , and Marinobacter in cultures at 2.5 M NaCl, whereas Desulfovibrio, Geoalkalibacter , and Dethiosulfatibacter were dominant at 0.5 M NaCl. Use of bioreactors to study the effect of nitrate injection on sulfate reduction showed that accumulation of nitrite inhibited SRB activity at 2.5 M but not at 0.5 M NaCl. High proportions of Halanaerobium and Desulfovermiculus were found at 2.5 M NaCl in the absence of nitrate, whereas high proportions of Halomonas and no SRB were found in the presence of nitrate. A diverse microbial community dominated by the SRB Desulfovibrio was observed at 0.5 M NaCl both in the presence and absence of nitrate. Our results suggest that nitrate injection can prevent souring provided that the salinity is maintained at a high level. Thus, reinjection of high salinity produced water amended with nitrate maybe be a cost effective method for souring control.

Control of Sulfide Production in High Salinity Bakken Shale Oil Reservoirs by Halophilic Bacteria Reducing Nitrate to Nitrite

PubMed Central

An, Biwen A.; Shen, Yin; Voordouw, Gerrit

2017-01-01

Microbial communities in shale oil fields are still poorly known. We obtained samples of injection, produced and facility waters from a Bakken shale oil field in Saskatchewan, Canada with a resident temperature of 60°C. The injection water had a lower salinity (0.7 Meq of NaCl) than produced or facility waters (0.6–3.6 Meq of NaCl). Salinities of the latter decreased with time, likely due to injection of low salinity water, which had 15–30 mM sulfate. Batch cultures of field samples showed sulfate-reducing and nitrate-reducing bacteria activities at different salinities (0, 0.5, 0.75, 1.0, 1.5, and 2.5 M NaCl). Notably, at high salinity nitrite accumulated, which was not observed at low salinity, indicating potential for nitrate-mediated souring control at high salinity. Continuous culture chemostats were established in media with volatile fatty acids (a mixture of acetate, propionate and butyrate) or lactate as electron donor and nitrate or sulfate as electron acceptor at 0.5 to 2.5 M NaCl. Microbial community analyses of these cultures indicated high proportions of Halanaerobium, Desulfovermiculus, Halomonas, and Marinobacter in cultures at 2.5 M NaCl, whereas Desulfovibrio, Geoalkalibacter, and Dethiosulfatibacter were dominant at 0.5 M NaCl. Use of bioreactors to study the effect of nitrate injection on sulfate reduction showed that accumulation of nitrite inhibited SRB activity at 2.5 M but not at 0.5 M NaCl. High proportions of Halanaerobium and Desulfovermiculus were found at 2.5 M NaCl in the absence of nitrate, whereas high proportions of Halomonas and no SRB were found in the presence of nitrate. A diverse microbial community dominated by the SRB Desulfovibrio was observed at 0.5 M NaCl both in the presence and absence of nitrate. Our results suggest that nitrate injection can prevent souring provided that the salinity is maintained at a high level. Thus, reinjection of high salinity produced water amended with nitrate maybe be a cost effective method for souring control. PMID:28680423

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.

Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.

PubMed

Xiao, Zuobing; Liu, Shengjiang; Gu, Yongbo; Xu, Na; Shang, Yi; Zhu, Jiancai

2014-03-01

Volatiles of cherry wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography mass spectrometry (GC-MS), multivariate statistical techniques (such as principal component analysis (PCA) and cluster analysis (CA) and correlation analysis) to differentiate sensory attributes of 3 groups of the wines through characterization of volatiles of cherry wine. Seventy-five volatiles were identified in 9 samples, including 29 esters, 22 alcohols, 8 acids, 3 ketones, 5 aldehydes, and 8 miscellaneous compounds. The PCA results showed that the cherry wines were mainly differentiated by 8 sensory attributes. The samples W2, W4, and W7 were grouped around sweet aromatic and the samples W1, W5, and W9 were highly associated with the sweet, esters, green, bitter, and fermented. Nevertheless, the samples W3, W6, and W8 were located close to the sour, alcoholic, and fruity. The final result of correlation analysis was in conformity with the conclusion of PCA. The CA results showed that the group of W2, W4, and W7, and the group of W1, W5, and W9 had less difference than the group of W3, W6, and W8. The reason should be that esterification reactions and fermentation process during the ageing period was more extended. The results of analyzing revealed that HS-SPME-GC-MS coupled with chemometrics could give an appropriate way of characterizing and classifying the cherry wines. Attributes that represent and discriminate among cherry wines might be made use of a better comprehending of the wines and for being utilized in future work. In addition, several chemometrics were used to classify the type of wines and try to install the relationship between volatiles and sensory property. Especially, PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines, CA was a more applicable way to distinguish types of cherry wines. Therefore, a feasible method that would be helpful to promote the quality of the wines by improving the winemaking process and analyzing aromatic characteristics of wines. © 2014 Institute of Food Technologists®

Fuel gas conditioning process

DOEpatents

Lokhandwala, Kaaeid A.

2000-01-01

A process for conditioning natural gas containing C.sub.3+ hydrocarbons and/or acid gas, so that it can be used as combustion fuel to run gas-powered equipment, including compressors, in the gas field or the gas processing plant. Compared with prior art processes, the invention creates lesser quantities of low-pressure gas per unit volume of fuel gas produced. Optionally, the process can also produce an NGL product.

Street Ball, Swim Team and the Sour Cream Machine: A Cluster Analysis of out of School Time Participation Portfolios

ERIC Educational Resources Information Center

Nelson, Ingrid Ann; Gastic, Billie

2009-01-01

Adolescents spend only a fraction of their waking hours in school and what they do with the rest of their time varies dramatically. Despite this, research on out-of-school time has largely focused on structured programming. The authors analyzed data from the Educational Longitudinal Study of 2002 (ELS:2002) to examine the out-of-school time…

Making the Sour Sweet? Upcoming Food-Pellet Reinforcement Produces Positive Induction When Rats Press a Lever for Unsweetened Lemon Juice

ERIC Educational Resources Information Center

Weatherly, Jeffrey N.; Nurnberger, Jeri T.; Austin, David P.; Wright, Carol L.

2006-01-01

Research has suggested that rats increase their response rate for a low-valued reinforcer when a high-valued reinforcer will soon be available (i.e., positive induction) because the value of the low-valued substance has increased. The present study tested if such a procedure could be used to increase rats' responding for a non-reinforcing food.…

Emergency Preparedness: A Handbook for Families.

DTIC Science & Technology

1982-06-01

in the form of bottled or canned beverages, fruit or vegetable juices or milk. A water-purifying agent (either water-purifying tablets, two percent...much food as usual. Foods should have a high nutritional value and a minimal amount of bulk (i.e., canned meats-- fruits -- vegetables , dried cereals, hard...8 Sugars, sweets, nuts: Fruits and vegetables : Sugar . . will keep indefinitely Berries and sour cherries, Hard candy, gum ... ....... 18 canned

Risk Management in Media Engagement

DTIC Science & Technology

2009-02-01

the US foreign policy of backing Israel remained a sour point for a number of Muslim countries. Gulf War I, because there was a large Muslim...Muslim World). 31 Bush Administration‟s appointment of Charlotte Beers as Under Secretary of State for Public Diplomacy, a newly created post...reasons of the Soviets‟ demise. Beers attempted to engage the target audience emotionally rather than discursively, with one of the first initiatives to

Interactive effects of ambient temperature and light sources at high relative humidity on growth performance and blood physiological variables in broilers grown to 42 day of age

USDA-ARS?s Scientific Manuscript database

The interactive effects of ambient temperature and light sources at high relative humidity on growth performance and blood physiological reactions in broilers grown to 42 day of age were investigated. The experiment consisted of 2 levels (Moderate=21.1, High=26.7 °C) of temperatures and 2 light sour...

Medical Service: Quarantine Regulations of the Armed Forces

DTIC Science & Technology

1992-01-24

of protected species raised in captivity. h. Any insects, mites, nematodes, slugs, snails, protozoa, or other invertebrate animals, bacteria , fungi...Regulated article – aircraft, when notified. i. Mexican Fruit Fly (1) Regulated Articles. Citrus fruit except lemons and sour limes, apples...soybeans, peanuts in shells, and peanut shells; hay and straw; seed cotton and gin trash; cantaloupes, peppers , and other produce; l e a f t o b a

Improvement in taste sensitivity following pulmonary rehabilitation in patients with chronic obstructive pulmonary disease.

PubMed

Ito, Kumiko; Kohzuki, Masahiro; Takahashi, Tamao; Ebihara, Satoru

2014-10-01

Weight loss is common in patients with chronic obstructive pulmonary disease (COPD). Anorexia, postulated to be associated with alteration in taste sensitivity, may contribute to weight loss in these patients. Pulmonary rehabilitation is known to lead to improved exercise performance in patients with COPD. However, the relationship between pulmonary rehabilitation and taste sensitivity has not been evaluated. The objective of this study was to compare taste sensitivity before and after pulmonary rehabilitation in patients with COPD. Single-group intervention trial. Twenty-two patients with COPD. The six-min walk distance (6MWD), COPD assessment test, body mass index, fat mass index, fat-free mass index and taste test were conducted before and after 4-week pulmonary rehabilitation. Taste sensitivity was evaluated using the filter-paper disc method for 4 taste stimuli. Taste stimuli were salty, sweet, sour, and bitter tastes. Taste sensitivity was evaluated before and after pulmonary rehabilitation using the taste recognition threshold. Following pulmonary rehabilitation, the 6MWD, COPD assessment test, salty recognition threshold, sweet recognition threshold and bitter recognition threshold improved significantly, whereas there were no significant improvements in body mass index, fat mass index, fat-free mass index or sour recognition threshold. Pulmonary rehabilitation may improve taste sensitivity in patients with COPD.

Effects and Mechanisms of Tastants on the Gustatory-Salivary Reflex in Human Minor Salivary Glands

PubMed Central

Shoji, Noriaki; Miyake, Hiroyuki; Watanabe, Chiyo; Sasano, Takashi

2018-01-01

The effects and mechanisms of tastes on labial minor salivary gland (LMSG) secretion were investigated in 59 healthy individuals. Stimulation with each of the five basic tastes (i.e., sweet, salty, sour, bitter, and umami) onto the tongue induced LMSG secretion in a dose-dependent manner. Umami and sour tastes evoked greater secretion than did the other tastes. A synergistic effect of umami on LMSG secretion was recognized: a much greater increase in secretion was observed by a mixed solution of monosodium glutamate and inosine 5′-monophosphate than by each separate stimulation. Blood flow (BF) in the nearby labial mucosa also increased following stimulation by each taste except bitter. The BF change and LMSG secretion in each participant showed a significant positive correlation with all tastes, including bitter. Administration of cevimeline hydrochloride hydrate to the labial mucosa evoked a significant increase in both LMSG secretion and BF, while adrenaline, atropine, and pirenzepine decreased LMSG secretion and BF. The change in LMSG secretion and BF induced by each autonomic agent was significantly correlated in each participant. These results indicate that basic tastes can induce the gustatory-salivary reflex in human LMSGs and that parasympathetic regulation is involved in this mechanism. PMID:29651428

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features

PubMed Central

Wan, Xiaoang; Woods, Andy T.; van den Bosch, Jasper J. F.; McKenzie, Kirsten J.; Velasco, Carlos; Spence, Charles

2014-01-01

We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic taste terms (bitter, salty, sour, sweet, and umami). A total of 452 participants from China, India, Malaysia, and the USA viewed color patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colors/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the color white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colors, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in the present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences. PMID:25538643

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.

A novel fungal fruiting structure formed by Aspergillus niger and Aspergillus carbonarius in grape berries.

PubMed

Pisani, Cristina; Nguyen, Trang Thoaivan; Gubler, Walter Douglas

2015-09-01

Sour rot, is a pre-harvest disease that affects many grape varieties. Sour rot symptoms include initial berry cracking and breakdown of berry tissue. This is a disease complex with many filamentous fungi and bacteria involved, but is usually initiated by Aspergillus niger or Aspergillus carbonarius. Usually, by the time one sees the rot there are many other organisms involved and it is difficult to attribute the disease to one species. In this study two species of Aspergillus were shown to produce a previously unknown fruiting structure in infected berries. The nodulous morphology, bearing conidia, suggests them to be an 'everted polymorphic stroma'. This structure forms freely inside the berry pulp and assumes multiple shapes and sizes, sometimes sclerotium-like in form. It is composed of a mass of vegetative hyphae with or without tissue of the host containing spores or fruiting bodies bearing spores. Artificially inoculated berries placed in soil in winter showed the possible overwintering function of the fruiting body. Inoculated berry clusters on standing vines produced fruiting structures within 21 d post inoculation when wounds were made at veraison or after (July-September). Histological studies confirmed that the fruiting structure was indeed fungal tissue. Copyright © 2015 The British Mycological Society. Published by Elsevier Ltd. All rights reserved.

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

PubMed Central

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

2008-01-01

The transient receptor potential (TRP) 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 PLCβ2, 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 NCAM, 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. PMID:18156604

The sequencing batch reactor as an excellent configuration to treat wastewater from the petrochemical industry.

PubMed

Caluwé, Michel; Daens, Dominique; Blust, Ronny; Geuens, Luc; Dries, Jan

2017-02-01

In the present study, the influence of a changing feeding pattern from continuous to pulse feeding on the characteristics of activated sludge was investigated with a wastewater from the petrochemical industry from the harbour of Antwerp. Continuous seed sludge, adapted to the industrial wastewater, was used to start up three laboratory-scale sequencing batch reactors. After an adaptation period from the shift to pulse feeding, the effect of an increasing organic loading rate (OLR) and volume exchange ratio (VER) were investigated one after another. Remarkable changes of the specific oxygen uptake rate (sOUR), microscopic structure, sludge volume index (SVI), SVI 30 /SVI 5 ratio, and settling rate were observed during adaptation. sOUR increased two to five times and treatment time decreased 43.9% in 15 days. Stabilization of the SVI occurred after a period of 20 days and improved significantly from 300 mL·g -1 to 80 mL·g -1 . Triplication of the OLR and VER had no negative influence on sludge settling and effluent quality. Adaptation time of the microorganisms to a new feeding pattern, OLR and VER was relatively short and sludge characteristics related to aerobic granular sludge were obtained. This study indicates significant potential of the batch activated sludge system for the treatment of this industrial petrochemical wastewater.

The bioavailability of oxalate from Oca (Oxalis tuberosa).

PubMed

Albihn, P B; Savage, G P

2001-08-01

It is believed that soluble oxalate has higher bioavailability than insoluble oxalate. Oca (Oxalis tuberosa) is moderately high in oxalate and contains oxalate in soluble form only. We estimated the bioavailability of oxalate in oca based on the urinary excretion of oxalate after oxalate loading with oca to estimate the bioavailability of oxalate in oca. We also clarified whether bioavailability differs in various oxalate loads from the same food source and studied the effect of an additional calcium source on the bioavailability of oxalate from oca. Four men and 4 women ingested 50, 100 and 150 gm. oca as well as 100 gm. oca with 100 gm. sour cream. Oxalate was measured in a 6-hour urine sample from each volunteer. The mean bioavailability of oxalate from oca plus or minus standard deviation was 1.44% +/- 1.31% during the 6-hour period after intake. There was no significant difference in oxalate bioavailability among oxalate intake levels in this study, although oca consumption with sour cream significantly decreased the uptake of oxalate (p <0.01). The variation in bioavailability among individuals was high in our study. The bioavailability of oxalate in oca appears to be similar to that in spinach. However, bioavailability varies among individuals and depends on other constituents of a combined meal.

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features.

PubMed

Wan, Xiaoang; Woods, Andy T; van den Bosch, Jasper J F; McKenzie, Kirsten J; Velasco, Carlos; Spence, Charles

2014-01-01

We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic taste terms (bitter, salty, sour, sweet, and umami). A total of 452 participants from China, India, Malaysia, and the USA viewed color patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colors/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the color white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colors, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in the present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences.

Investigation on evaluation criteria of backwashing effects for a pilot-scale BAF treating petrochemical wastewater.

PubMed

Fu, Liya; Wu, Changyong; Zhou, Yuexi; Zuo, Jiane; Ding, Yan

2017-10-01

Parameters for evaluation criteria of air-water backwashing effects of a pilot-scale biological aerated filter (BAF) treating petrochemical wastewater were investigated. The parameters included the suspended solids (SS) and specific oxygen uptake rate (SOUR) of the backwashing effluent, recovery of the BAF after backwashing, and the removal of the biomass/bioactivity attached on the filter media after backwashing. Results showed that the weight of the total sludge produced in the backwashing effluent increased with the increase in water-backwashing intensity, while the total SOUR of backwashing effluent rose notably with the increase of air-backwashing intensity. The optimal backwashing intensity of 14 L/(m 2 · s) for air and 4 L/(m 2 · s) for water were obtained. When the BAF was backwashed on this condition, the BAF recovered with high average removal of chemical oxygen demand (COD) and ammonia nitrogen [Formula: see text] of 14.3% and 50.3%, respectively. High amount of biomass removal at 15.8% and low level of bioactivity removal at 8.8% attached on the filter media were also found. Concentrations of the benzene, toluene, ethylbenzene and (o-, m-, p-) xylenes (BTEX) and phenol in the backwashed sludge were analyzed, showing that the backwashing was essential to remove some aromatic compounds adsorbed in the microorganisms.

The sweetest thing: the influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches

PubMed Central

Salgado-Montejo, Alejandro; Alvarado, Jorge A.; Velasco, Carlos; Salgado, Carlos J.; Hasse, Kendra; Spence, Charles

2015-01-01

A within-participants experiment was conducted in two countries (the UK and Colombia) in order to investigate the matching of shapes to taste words. Comparing the two countries allowed us to explore some of the cultural differences that have been reported thus far solely in terms of people's visual preferences. In particular, we addressed the question of whether properties other than angularity influence shape-valence and shape-taste matching (crossmodal correspondences). The participants in the present study repeatedly matched eight shapes, varying in terms of their angularity, symmetry, and number of elements to one of two words—pleasant or unpleasant and sweet or sour. Participants' choices, as well as the latency of their responses, and their hand movements, were evaluated. The participants were more likely to judge those shapes that were rounder, symmetrical, and those shapes that had fewer elements as both pleasant and sweet. Those shapes that were more angular, asymmetrical, and that had a greater number of elements, were more likely to be judged as both unpleasant and sour instead. The evidence presented here therefore suggests that aside from angularity and roundness, both symmetry/asymmetry and the number of elements present in a shape also influence valence and taste categorizations. PMID:26441757

Increasing frost risk associated with advanced citrus flowering dates in Kerman and Shiraz, Iran: 1960-2010.

PubMed

Fitchett, Jennifer M; Grab, Stefan W; Thompson, Dave I; Roshan, Gholamreza

2014-10-01

Flowering dates and the timing of late season frost are both driven by local ambient temperatures. However, under climatic warming observed over the past century, it remains uncertain how such impacts affect frost risk associated with plant phenophase shifts. Any increase in frost frequency or severity has the potential to damage flowers and their resultant yields and, in more extreme cases, the survival of the plant. An accurate assessment of the relationship between the timing of last frost events and phenological shifts associated with warmer climate is thus imperative. We investigate spring advances in citrus flowering dates (orange, tangerine, sweet lemon, sour lemon and sour orange) for Kerman and Shiraz, Iran from 1960 to 2010. These cities have experienced increases in both T max and T min, advances in peak flowering dates and changes in last frost dates over the study period. Based on daily instrumental climate records, the last frost dates for each year are compared with the peak flowering dates. For both cities, the rate of last frost advance lags behind the phenological advance, thus increasing frost risk. Increased frost risk will likely have considerable direct impacts on crop yields and on the associated capacity to adapt, given future climatic uncertainty.

The impact of individual variations in taste sensitivity on coffee perceptions and preferences.

PubMed

Masi, Camilla; Dinnella, Caterina; Monteleone, Erminio; Prescott, John

2015-01-01

Despite a few relationships between fungiform papillae (FP) density and 6-n-propylthiouracil (PROP) taster status have been reported for sensory qualities within foods, the impact on preferences remains relatively unclear. The present study investigated responses of FP number and PROP taster groups to different bitter compounds and how these affect coffee perception, consumption and liking. Subjects (Ss) with higher FP numbers (HFP) gave higher liking ratings to coffee samples than those with lower FP numbers (LFP), but only for sweetened coffee. Moreover, HFP Ss added more sugar to the samples than LFP Ss. Significant differences between FP groups were also found for the sourness of the coffee samples, but not for bitterness and astringency. However, HFP Ss rated bitter taste stimuli as stronger than did LFP Ss. While coffee liking was unrelated to PROP status, PROP non-tasters (NTs) added more sugar to the coffee samples than did super-tasters (STs). In addition, STs rated sourness, bitterness and astringency as stronger than NTs, both in coffee and standard solutions. These results confirm that FP density and PROP status play a significant role in taste sensitivity for bitter compounds in general and also demonstrate that sugar use is partly a function of fundamental individual differences in physiology. Copyright © 2014 Elsevier Inc. All rights reserved.

40 CFR 60.631 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... this subpart. Field gas means feedstock gas entering the natural gas processing plant. In light liquid... field gas before the extraction step in the process. Natural gas liquids means the hydrocarbons, such as... (gas plant) means any processing site engaged in the extraction of natural gas liquids from field gas...

40 CFR 60.631 - Definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... this subpart. Field gas means feedstock gas entering the natural gas processing plant. In light liquid... field gas before the extraction step in the process. Natural gas liquids means the hydrocarbons, such as... (gas plant) means any processing site engaged in the extraction of natural gas liquids from field gas...

A comparative antibacterial evaluation of raw and processed Guñjā (Abrus precatorius Linn.) seeds.

PubMed

Roy, Sudipta; Acharya, Rabinarayan; Mandal, Narayan C; Barman, Soma; Ghosh, Ranjan; Roy, Rajiv

2012-07-01

Seed of Guñjā (Abrus precatorius Linn.), a known poisonous drug, is used extensively in various ayurvedic formulations with great therapeutic significance. Ayurveda recommends the administration of Guñjā in diseases like Indralupta (alopecia), Śotha (edema), Kṛmi (helminthes), Kuṣṭha (skin diseases), Kaṇḍu (itching), Prameha (urinary disorders) etc., after being treated with specific Śodhana (purification) procedures. To assess the antimicrobial action of of raw and Śhodhita (Processed) Guñjā seeds. Guñjā seeds after being processed with Godugdha (cow's milk), Nimbu swarasa (Lemon juice), Kāñjī (Sour gruel) and water, as the media, were evaluated for its antibacterial effect against clinically important bacterial strains using agar well diffusion method. Aqueous extracts of raw seeds of Guñjā exert its antibacterial effect on both Gram positive, as well as Gram negative bacteria but none of the Śodhita Guñjā seeds showed any bactericidal effect on any bacterial strains. Chloroform extracts of all the Śodhita Guñjā seed extracts could inhibit bacterial growth but with variations. The study displayed that chloroform extracts of raw and śodhita samples for bacterial study were much sensitive than the aqueous extracts.

Dietary Influences on Alpha-Methylacyl-CoA Racemase (AMACR) Expression in the Prostate

DTIC Science & Technology

2010-04-01

Lowfat milk 0.049 Yogurt 0.0211 Sour milk products 0.021 Cultured milk products 0.021 Red meat Beef 0.3311 Sausages...in the breakdown of phytanic & pristanic acids, which are derived primarily through the ingestion of dairy and red meat products . There are no...cannot be produced de- novo by humans and are derived primarily through the ingestion of dairy and red meat products . Although epidemiologic studies

Sour Fruits on the Trail: Renewing Phenomenological Practice

PubMed Central

De Monticelli, Roberta; Simionescu-Panait, Andrei

2015-01-01

This summer, Europe’s Journal of Psychology hosts a fruitful discussion about phenomenology, its method, the possibilities of application in today's context and its current troubled waters stemming from recent historical-ideological debates. Prof. Roberta De Monticelli offers lush and informative answers to provocative issues like overdriving the epoché, Heidegger's dark undertones, the relation between pedagogy and authorship in phenomenology and the idea of filtering politics through Husserlian phenomenology. PMID:27247664

USSR Report Agriculture.

DTIC Science & Technology

1986-03-06

knows how much and what quality milk, kefir [ fermented goat’s milk] and sour cream are needed by the population? They know better than anyone else...were prepared in their own juices, using garlic, rather than vinegar , as a preservative. However, it turns out that garlic is not in the standards...had to produce 3-liter containers with kilograms of pickels in vinegar . Who needs them? [Question) Mikkail Mikhailovich, I would like to ask you how

Nonthermal plasma processor utilizing additive-gas injection and/or gas extraction

DOEpatents

Rosocha, Louis A.

2006-06-20

A device for processing gases includes a cylindrical housing in which an electrically grounded, metal injection/extraction gas supply tube is disposed. A dielectric tube surrounds the injection/extraction gas supply tube to establish a gas modification passage therearound. Additionally, a metal high voltage electrode circumscribes the dielectric tube. The high voltage electrode is energizable to create nonthermal electrical microdischarges between the high voltage electrode and the injection/extraction gas supply tube across the dielectric tube within the gas modification passage. An injection/extraction gas and a process gas flow through the nonthermal electrical microdischarges within the gas modification passage and a modified process gas results. Using the device contaminants that are entrained in the process gas can be destroyed to yield a cleaner, modified process gas.

Spatial and temporal variations in mango colour, acidity, and sweetness in relation to temperature and ethylene gradients within the fruit.

PubMed

Nordey, Thibault; Léchaudel, Mathieu; Génard, Michel; Joas, Jacques

2014-11-01

Managing fruit quality is complex because many different attributes have to be taken into account, which are themselves subjected to spatial and temporal variations. Heterogeneous fruit quality has been assumed to be partly related to temperature and maturity gradients within the fruit. To test this assumption, we measured the spatial variability of certain mango fruit quality traits: colour of the peel and of the flesh, and sourness and sweetness, at different stages of fruit maturity using destructive methods as well as vis-NIR reflectance. The spatial variability of mango quality traits was compared to internal variations in thermal time, simulated by a physical model, and to internal variations in maturity, using ethylene content as an indicator. All the fruit quality indicators analysed showed significant spatial and temporal variations, regardless of the measurement method used. The heterogeneity of internal fruit quality traits was not correlated with the marked internal temperature gradient we modelled. However, variations in ethylene content revealed a strong internal maturity gradient which was correlated with the spatial variations in measured mango quality traits. Nonetheless, alone, the internal maturity gradient did not explain the variability of fruit quality traits, suggesting that other factors, such as gas, abscisic acid and water gradients, are also involved. Copyright © 2014 Elsevier GmbH. All rights reserved.

Short communication: Reactivity of diacetyl with cleaning and sanitizing agents.

PubMed

Rincon-Delgadillo, M I; Lopez-Hernandez, A; Rankin, S A

2013-01-01

Diacetyl is used to impart a buttery flavor to numerous food products such as sour cream, cottage cheese, vegetable oil-based spreads, baked goods, and beverages. Recent studies have linked exposure to high concentrations of diacetyl and the onset of bronchiolitis obliterans. Due to the reported risks that diacetyl may pose, many food companies have altered practices to reduce worker exposure to diacetyl, including the use of personal respirators, improved air handling systems, and adequate cleaning practices. Commonly used cleaning and sanitizing agents may be reactive with diacetyl; however, the efficacy of these chemicals has not been studied in detail and remains unclear. The objective of this work was to study the reaction chemistry of diacetyl with common industrial cleaning and sanitizing chemicals. The reactions were assessed at equimolar concentrations and analyzed by gas chromatography-mass spectrometry. Peroxyacetic acid was most reactive with diacetyl (95% reduction in diacetyl), followed by sodium hypochlorite (76% reduction), and hydrogen peroxide (26% reduction). Benzalkonium chloride (BAC) did not react with diacetyl. Acetic acid was detected as the main product of reactions of diacetyl with peroxyacetic acid, sodium hypochlorite, and hydrogen peroxide. 1,1-Dichloro-2-propanone and 1,1,1-trichloropropanone were also identified as volatile reaction products in the sodium hypochlorite reactions. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality.

PubMed

Kayodé, A P Polycarpe; Mertz, Christian; Guyot, Jean-Pierre; Brat, Pierre; Mouquet-Rivier, Claire

2013-02-27

The aim of the present study was to assess the effects of sorghum bioprocessing into Gowé on iron bioavailability and antioxidant properties of the final products. Gowé is an African sour beverage, whose process combines malting and fermenting of sorghum grains. The effects of the durations of germination and fermentation on the phytochemicals were evaluated using a central composite design. The antioxidant capacity and iron bioavailability of the derived flour were also evaluated. During the germination process, the tannin content of the grain decreased from 429.5 to 174.1 mg/100 g DM, while the total phenolic content increased from 300.3 to 371.5 mg GAE/100 g DM. The phenolic acid contents of the flour were significantly modified as a result of the durations of germination and fermentation. Both germination and fermentation enhanced the antioxidant capacity of sorghum flour, and antioxidant characteristics were significantly correlated with the levels of total phenolics, tannins, and phenolic acids. Phytate content of sorghum grain decreased drastically from 1003 to 369.1 mg/100 g DM when the duration of germination or fermentation increased. This was associated with an increase in the bioavailability of iron.

Consumer peach preferences and purchasing behavior: a mixed methods study.

PubMed

Kelley, Kathleen M; Primrose, Rachel; Crassweller, Robert; Hayes, John E; Marini, Richard

2016-05-01

Peaches (Prunus persica (L.) Stokes) are grown in several regions throughout the USA, are eaten fresh, and used as ingredients in value-added processed products. An Internet survey was conducted to investigate Mid-Atlantic consumers' fresh and processed peach purchasing behaviors, and whether packaging certain numbers of peaches together, providing information about nutritional content, and other factors would increase purchases. Additionally, laboratory-based sensory testing was used to better understand peel color, texture, sweetness, sourness, and flavor preferences for cultivars commonly grown in the Mid-Atlantic region. Irrespective of fresh peach consumption frequency, certain value-added products were of interest. For some products, interest in purchasing was higher than reported purchasing behavior. Preference for certain fresh peach characteristics, such as peel color, differed between less frequent fresh peach consumers and those who consumed fresh peaches more often. Of the four peach cultivars included in the sensory test, most were liked; however, there were some cultivar differences pertaining to color, texture, sweetness, tartness, and flavor liking. Potential marketing strategies can be developed based on frequency of fresh peach consumption and household demographics. Data can be used to select peaches that best appeal to consumers. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

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.

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

PubMed

Hu, SuJung; Kim, Byung-Yong; Baik, Moo-Yeol

2016-03-01

The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (p<0.05). As the puffing pressure increased, the amount of total polyphenols and total flavonoids decreased. The antioxidant capacity of cacao beans reflected the total polyphenols and flavonoids measured. The quantities of theobromine, catechin, epicatechin, and procyanidin B2 were higher in cacao beans puffed at 4kgf/cm(2) than in roasted cacao beans. Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased. Thus, these results suggest that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity. Copyright © 2015 Elsevier Ltd. All rights reserved.

The development of a taste education program for preschoolers and evaluation of a program by parents and childcare personnel.

PubMed

Shon, Choengmin; Park, Young; Ryou, Hyunjoo; Na, Woori; Choi, Kyungsuk

2012-10-01

The change in people's dietary life has led to an increase in an intake of processed foods and food chemicals, raising awareness about taste education for preschoolers whose dietary habits start to grow. This study aims to evaluate the effectiveness and satisfaction of parents and childcare personnel after developing a taste education program and demonstrating it in class. A part of the curriculum developed by Piusais and Pierre was referred for the program. After educating 524 preschoolers in child care facilities in Seoul, a satisfaction survey was conducted on the program. The data in this study were analyzed using SPSS 14.0. Statistical analysis was conducted based on the frequency after collecting the data. Mean ± SD used to determine satisfaction with taste education, with preferences marked on a five-point scale and the alpha was set at 0.05. The program includes five teachers' guides with subjects of sweetness, saltiness, sourness, bitterness and harmony of flavor, and ten kinds of teaching tools. For the change in parents' recognition of the need for taste education based on five-point scale, the average of 4.06 ± 0.62 before the program has significantly increased to 4.32 ± 0.52 (P < 0.01). Regarding the change in the preferences for sweetness, saltiness, sourness, and bitterness, the average has increased to 3.83 ± 0.61, 3.62 ± 0.66, 3.64 ± 0.66, and 3.56 ± 0.75 respectively. In an evaluation of instructors in child care facilities, the average scores for education method, education effect, education contents and nutritionists, and teaching tools were at 4.15 ± 0.63, 3.91 ± 0.50, 4.18 ± 0.50, and 3.80 ± 0.56 respectively. In addition, the need for a continuous taste education scored 4.42 ± 0.67. This program has created a positive change in preschoolers' dietary life, therefore the continuation and propagation of the taste education program should be considered.

Methods of natural gas liquefaction and natural gas liquefaction plants utilizing multiple and varying gas streams

DOEpatents

Wilding, Bruce M; Turner, Terry D

2014-12-02

A method of natural gas liquefaction may include cooling a gaseous NG process stream to form a liquid NG process stream. The method may further include directing the first tail gas stream out of a plant at a first pressure and directing a second tail gas stream out of the plant at a second pressure. An additional method of natural gas liquefaction may include separating CO.sub.2 from a liquid NG process stream and processing the CO.sub.2 to provide a CO.sub.2 product stream. Another method of natural gas liquefaction may include combining a marginal gaseous NG process stream with a secondary substantially pure NG stream to provide an improved gaseous NG process stream. Additionally, a NG liquefaction plant may include a first tail gas outlet, and at least a second tail gas outlet, the at least a second tail gas outlet separate from the first tail gas outlet.

Long-term effects of elevated carbon dioxide concentration on sour orange wood specific gravity, modulus of elasticity, and microfibril angle

Treesearch

David Kretschmann; James Evans; Mike Wiemann; Bruce A. Kimball; Sherwood B. Idso

2007-01-01

The carbon dioxide (CO2) concentration of Earth’s atmosphere continues to rise. Plants in general are responsive to changing CO2 concentrations, which suggests changes in agricultural productivity in the United States and around the world. The ability of plants to absorb CO2 during photosynthesis and then store carbon in their structure or sequester it in the soil has...

Non-SRB sulfidogenic bacteria in oilfield production facilities

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

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

1996-03-01

The characterization of strictly anaerobic bacteria which can reduce thiosulfate into hydrogen sulfide is described. Although thiosulfate reduction is a common metabolism in the bacterial world, its implication regarding microbiologically influenced corrosion has never been investigated. Thiosulfate is in ecosystems where hydrogen sulfide and oxygen come in contact. An example is a sour oil-transporting pipeline in the Gulf of Guinea. In one year, this line corroded by pitting to a depth of about 1 cm.

JPRS Report, Soviet Union KOMMUNIST No 12, August 1988.

DTIC Science & Technology

1988-12-28

use in joint enterprises technology for the production of sour milk products, starch, volatile oils, citric acid , sparkling and fruit-berry wines...to labor conditions and intensiveness, in this case the trade union cannot remain a passive observer. In other words, the solution of many...made in the past as well. The 27th Party Congress weakened this view, but not in everyone’s mind. There are those who still believe that all of these

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.

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.

Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers.

PubMed

Lotufo Haddad, Agustina M; Margalef, María Isabel; Armada, Margarita; Goldner, María Cristina

2017-09-01

This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability. Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking. Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.