Abstract: In the paper we presented the possibility of application
collagen gels with active principle-s from marine algae extract and chlorhexidine salt in dental medicine. The hydro-alcoholic extracts
from marine algae have been used as they have been obtained. The extracts from marine algae and chlorhexidine salt (digluconate) are
incorporated in type I non-denatured fibrillar collagen matrixes. In order to obtain therapeutic effects at nanostructure level, it is important to know the rheological characteristics of the relevant mixtures of collagen gels and extracts from marine algae selected for use. In this survey we have studied mixtures made of non-denatured
fibrillar collagen hydro-gels where different concentrations of marine
algae have been incorporated. Based on the data obtained for the
shearing tensions, we have traced the rheograms – the diagrams for shearing tensions depending on the shearing speed values – from
which we have calculated the apparent viscosities as ratios between shearing tension and speed values, which have been figured in
relation to the shearing speed values, with a view to levelling
dependency.
Abstract: Enzymatic hydrolysis of starch from natural sources
finds potential application in commercial production of alcoholic
beverage and bioethanol. In this study the effect of starch
concentration, temperature, time and enzyme concentration were
studied and optimized for hydrolysis of cassava (Manihot esculenta)
starch powder (of mesh 80/120) into glucose syrup by immobilized
(using Polyacrylamide gel) a-amylase using central composite
design. The experimental result on enzymatic hydrolysis of cassava
starch was subjected to multiple linear regression analysis using
MINITAB 14 software. Positive linear effect of starch concentration,
enzyme concentration and time was observed on hydrolysis of
cassava starch by a-amylase. The statistical significance of the model
was validated by F-test for analysis of variance (p < 0.01). The
optimum value of starch concentration temperature, time and enzyme
concentration were found to be 4.5% (w/v), 45oC, 150 min, and 1%
(w/v) enzyme. The maximum glucose yield at optimum condition
was 5.17 mg/mL.
Abstract: According to FDA (Food and Drug Administration of the United States), vinegar is definedas a sour liquid containing at least 4 grams acetic acid in 100 cubic centimeter (4% solution of acetic acid) of solution that is produced from sugary materials by alcoholic fermentation. In the base of microbial starters, vinegars could be contained of more than 50 types of volatile and aromatic substances that responsible for their sweet taste and smelling. Recently the vinegar industry has a great proportion in agriculture, food and microbial biotechnology. The acetic acid bacteria are from the family Acetobacteraceae. Regarding to the latest version of Bergy-s Mannual of Systematic Bacteriology that has categorized bacteria in the base of their 16s RNA differences, the most important acetic acid genera are included Acetobacter (genus I), Gluconacetobacter (genus VIII) and Gluconobacter (genus IX). The genus Acetobacter that is primarily used in vinegar manufacturing plants is a gram negative, obligate aerobe coccus or rod shaped bacterium with the size 0.6 - 0.8 X 1.0 - 4.0 μm, nonmotile or motile with peritrichous flagella and catalase positive – oxidase negative biochemically. Some strains are overoxidizer that could convert acetic acid to carbon dioxide and water.In this research one Acetobacter native strain with high acetic acid productivity was isolated from Iranian white – red cherry. We used two specific culture media include Carr medium [yeast extract, 3%; ethanol, 2% (v/v); bromocresol green, 0.002%; agar, 2% and distilled water, 1000 ml], Frateur medium [yeast extract, 10 g/l; CaCO3, 20 g/l; ethanol, 20 g/l; agar, 20 g/l and distilled water, 1000 ml] and an industrial culture medium. In addition to high acetic acid production and high growth rate, this strain had a good tolerance against ethanol concentration that was examined using modified Carr media with 5%, 7% and 9% ethanol concentrations. While the industrial strains of acetic acid bacteria grow in the thermal range of 28 – 30 °C, this strain was adapted for growth in 34 – 36 °C after 96 hours incubation period. These dramatic characteristics suggest a potential biotechnological strain in production of cherry vinegar with a sweet smell and different nutritional properties in comparison to recent vinegar types. The lack of growth after 24, 48 and 72 hours incubation at 34 – 36 °C and the growth after 96 hours indicates a good and fast thermal flexibility of this strain as a significant characteristic of biotechnological and industrial strains.
Abstract: Arrack is one of the forms of alcoholic beverage or
liquor which is produced from palm or date juice and commonly
consumed by the lower social class of all religious/ethnic
communities in the north-western villages of Bangladesh. The
purpose of the study was to compare arrack drinking patterns
associated with socio-demographic status among the Muslim, Hindu,
Santal, and Oraon communities in the Rasulpur union of Bangladesh.
A total of 391 respondents (Muslim n-109, Hindu n-103, Santal n-89,
Oraon n-90) selected by cluster random sampling were interviewed
by ADP (Arrack Drinking Pattern) questionnaire. The results of
Pearson Chi-Squire test revealed that arrack drinking patterns were
significantly differed among the Muslim, Hindu, Santal, and Oraon
communities- drinkers. In addition, the results of Spearman-s
bivariate correlation coefficients also revealed that sociodemographic
characteristics of the communities- drinkers were the
significantly positive and negative associations with the arrack
drinking patterns in the Rasulpur union, Bangladesh. The study
suggests that further cross-cultural researches should be conducted
on the consequences of arrack drinking patterns on the communities-
drinkers.