Abstract: Candida spp. are common and aggressive pathogens.
Because of the growing resistance of Candida spp. to current
antifungals, novel targets, found in Candida spp. but not in humans
or other flora, have to be identified. The alternative oxidase (AOX)
is one such possibility. This enzyme is insensitive to cyanide, but is
sensitive to compounds such as salicylhydroxamic acid (SHAM),
disulfiram and n-alkyl gallates. The growth Candida albicans was
inhibited by SHAM (Ki = 9-15 mM) and cyanide (Ki = 2-4 mM),
albeit to differing extents. The rate of O2 uptake was inhibited by
less than 10% by 25 mM SHAM and by about 90% by 250 μM
KCN. Although SHAM substantially inhibited the growth of C.
albicans, it is unlikely that the inhibition of AOX was the cause.
Salicylhydroxamic acid is used therapeutically in the treatment of
urinary tract infections and urolithiasis, but it also has some potential
in the treatment of C. albicans infection.
Abstract: Chemical detection is still a continuous challenge when
it comes to designing single-walled carbon nanotube (SWCNT)
sensors with high selectivity, especially in complex chemical
environments. A perfect example of such an environment would be in
thermally oxidized soybean oil. At elevated temperatures, oil oxidizes
through a series of chemical reactions which results in the formation of
monoacylglycerols, diacylglycerols, oxidized triacylglycerols, dimers,
trimers, polymers, free fatty acids, ketones, aldehydes, alcohols,
esters, and other minor products. In order to detect the rancidity of
oxidized soybean oil, carbon nanotube chemiresistor sensors have
been coated with polyethylenimine (PEI) to enhance the sensitivity
and selectivity. PEI functionalized SWCNTs are known to have a high
selectivity towards strong electron withdrawing molecules. The
sensors were very responsive to different oil oxidation levels and
furthermore, displayed a rapid recovery in ambient air without the
need of heating or UV exposure.
Abstract: Experiments with pumpkin-rowanberry marmalade
candies were carried out at the Faculty of Food Technology of the
Latvia University of Agriculture. The objective of this investigation
was to evaluate the quality changes of pumpkin-rowanberry
marmalade candies packed in different packaging materials during
the storage of 15 weeks, and to find the most suitable packaging
material for prolongation of low sugar marmalade candies shelf-life.
An active packaging in combination with modified atmosphere
(MAP, CO2 100%) was examined and compared with traditional
packaging in air ambiance. Polymer Multibarrier 60 and paper bags
were used. Influence of iron based oxygen absorber in sachets of 500
cc obtained from Mitsubishi Gas Chemical Europe Ageless® on the
marmalade candies’ quality was tested during shelf life. Samples of
80±5 g were packaged in polymer pouches (110 mm x 110 mm),
hermetically sealed by MULTIVAC C300 vacuum chamber machine,
and stored in a room temperature +21±0.5 °C. The physiochemical
properties –moisture content, hardness, aw, pH, changes of
atmosphere content (CO2 and O2), ascorbic acid, total carotenoids,
total phenols in headspace of packs, and microbial conditions were
analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th
weeks of storage.
Abstract: Recently, a growing interest has emerged on the
development of new and efficient energy sources, due to the inevitable extinction of the nonrenewable energy reserves. One of
these alternative sources which has a great potential and sustainability to meet up the energy demand is biomass energy. This
significant energy source can be utilized with various energy
conversion technologies, one of which is biomass gasification in
supercritical water.
Water, being the most important solvent in nature, has very important characteristics as a reaction solvent under supercritical
circumstances. At temperatures above its critical point (374.8oC and
22.1 MPa), water becomes more acidic and its diffusivity increases.
Working with water at high temperatures increases the thermal
reaction rate, which in consequence leads to a better dissolving of the
organic matters and a fast reaction with oxygen. Hence, supercritical water offers a control mechanism depending on solubility, excellent
transport properties based on its high diffusion ability and new reaction possibilities for hydrolysis or oxidation.
In this study the gasification of a real biomass, namely olive mill
wastewater (OMW), in supercritical water is investigated with the
use of Pt/Al2O3 and Ni/Al2O3 catalysts. OMW is a by-product
obtained during olive oil production, which has a complex nature
characterized by a high content of organic compounds and
polyphenols. These properties impose OMW a significant pollution
potential, but at the same time, the high content of organics makes
OMW a desirable biomass candidate for energy production.
All of the catalytic gasification experiments were made with five
different reaction temperatures (400, 450, 500, 550 and 600°C),
under a constant pressure of 25 MPa. For the experiments conducted
with Ni/Al2O3 catalyst, the effect of five reaction times (30, 60, 90,
120 and 150 s) was investigated. However, procuring that similar
gasification efficiencies could be obtained at shorter times, the experiments were made by using different reaction times (10, 15, 20,
25 and 30 s) for the case of Pt/Al2O3 catalyst. Through these experiments, the effects of temperature, time and catalyst type on the
gasification yields and treatment efficiencies were investigated.
Abstract: Arthrobacter viscosus biomass was used for Cr(VI)
biosorption. The effect of pH on Cr(VI) reduction and removal from
aqueous solution was studied in the range of 1-4. The Cr(VI) removal
involves both redox reaction and adsorption of metal ions on biomass
surface. The removal rate of Cr(VI) was enhanced by very acid
conditions, while higher solution pH values favored the removal of
total chromium. The best removal efficiency and uptake were
reached at pH 4, 72.5 % and 12.6 mgCr/gbiomass, respectively.
Abstract: Sorghum flour was supplemented with 15 and 30%
chickpea flour. Sorghum flour and the supplement were fermented at
35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total
soluble solids, protein content, in vitro protein digestibility and
amino acid composition were investigated during fermentation and/or
after supplementation of sorghum flour with chickpea. The pH of the
fermenting material decreased sharply with a concomitant increase in
the titrable acidity. The total soluble solids remained unchanged with
progressive fermentation time. The protein content of sorghum
cultivar was found to be 9.27 and that of chickpea was 22.47%. The
protein content of sorghum cultivar after supplementation with15 and
30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and
14.55%, respectively. The protein digestibility also increased after
fermentation from 13.35 to 30.59 and 40.56% for the supplements,
respectively. Further increment in protein content and digestibility
was observed when supplemented and unsupplemented samples were
fermented for different periods of time. Cooking of fermented
samples was found to increase the protein content slightly and
decreased digestibility for both supplements. Amino acid content of
fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine
content. Cooking following fermentation decreased lysine,
isoleucine, valine and sulfur containg amino acids.
Abstract: The experiment was performed to evaluate the effect
of GA3, 2,4-D on fruit growth and fruit quality of wax apple. The
experiment consisted of Red A, Monulla, Atu, Red B cultivars. GA3
and 2,4-D were applied at the small bud and petal fall stage.
Physiological, biochemical characters of fruit were recoded. The
result showed application of GA3, 2,4-D greatly response in
increasing fruit set for all treatment as compared to control. Fruit
weight, fruit size were increased at 10 ppm 2,4-D in ‘Red A’, ‘Red
B’, however it was also enhancing at 10 ppm GA3 in ‘Monulla’,
‘Atu’. For ‘Monulla’, ‘Atu’ fruit crack reduced by 10 ppm 2,4-D
application, but ‘Red B’, ‘Red A’ gave least fruit crack at 10 and 30
ppm GA3, respectively. ‘Monulla’, ‘Atu’ and ‘Red B’ resulted in
response well to 10 ppm GA3 on improving TSS, whereas
application of 30 ppm GA3 greatly enhancing TSS in ‘Red A’. For
‘Atu’ titratable acidity markedly reduced by 10 ppm GA3
application, but spraying with 30 ppm GA3 greatly response in
reducing titratable acidity in ‘Red A’, ‘Red B’ and ‘Monulla’. It was
concluded that GA3, 2,4-D can be an effective tool to enhancing fruit
set, fruit growth as well as improving fruit quality of wax apple.
Abstract: A. niger XP isolated from Vietnam produces very low amount of acidic phytase with optimal pH at 2.5 and 5.5. The phytase production of this strain was successfully improved through gene cloning and expression. A 1.4 - kb DNA fragment containing the coding region of the phyA gene was amplified by PCR and inserted into the expression vector pPICZαA with a signal peptide α- factor, under the control of AOX1 promoter. The recombined plasmid was transformed into the host strain P. pastoris KM71H and X33 by electroporation. Both host strains could efficiently express and secret phytase. The multicopy strains were screened for over expression of phytase. All the selected multicopy strains of P. pastoris X33 were examined for phytase activity, the maximum phytase yield of 1329 IU/ml was obtained after 4 days of incubation in medium BMM. The recombinant protein with MW of 97.4 KW showed to be the only one protein secreted in the culture broth. Multicopy transformant P. pastoris X33 supposed to be potential candidate for producing the commercial preparation of phytase.
Abstract: In this work, Experimental tie-line results and
solubility (binodal) curves were obtained for the ternary systems
(water + acetic acid + methyl isobutyl ketone (MIBK)), (water +
lactic acid+ methyl isobutyl ketone) at T = 294.15K and atmospheric
pressure. The consistency of the values of the experimental tie-lines
was determined through the Othmer-Tobias and Hands correlations.
For the extraction effectiveness of solvents, the distribution and
selectivity curves were plotted. In addition, these experimental tieline
data were also correlated with NRTL model. The interaction
parameters for the NRTL model were retrieved from the obtained
experimental results by means of a combination of the homotopy
method and the genetic algorithms.
Abstract: In this study, the possibility of using potato as a
substrate for glutamic acid production by Brevibacterium linens
was investigated. For preparation of fermentation medium, potato
was hydrolyzed by hydrochloridric acid. The medium contained
potato hydrolysate, tween 80, mineral solution, glucose, and
potassium hydrogen phosphate. The initial pH of the medium was
adjusted to 7-7.5. For achieving the optimum time with maximum
yield, the beakers containing the medium and the inoculums were
incubated in a rotary water bath flask shaker for one to five days.
Thin layer choromatography was used for quantitative and
qualitative assay of the glutamic acid produced. The results
revealed that as fermentation time increased, pH of the
fermentation medium significantly decreased (P
Abstract: Present communication deals with general
distribution and diversification of Monogenean families parasitizing
different freshwater fish families of India. Levels of monogenean
parasitism and their diversity are significantly greater in Indian fishes.
The most monogeneans parasitized family of fish is Cyprinidae and
most dactylogyrids parasitise cyprinids. The family dactylogyridae
has more species than any other monogenean family and frequently
associated with cyprinid, silurids and bagrids families. Of the various
52 families of freshwater fishes from India, only the Anguillidae,
Balitoridae, Chacidae, Chanidae, Channidae, Cobitidae, Coiidae,
Erethistidae, Megalopidae, Pristidae, Psilorhynchidae, Salmonidae,
Schileidae, Sparidae, Synodontidae and Terapontidae were found to
be free of infection with monogeneans. The present study takes a
broad look at monogenean diversity in the freshwater fishes of India.
Abstract: Shoots, with three leaves, of Paphiopedilum 'Delrosi'
were used as explants for multiple shoot induction. Modified
Hyponex medium was supplemented with thidiazuron (TDZ), N6-
benzyladenine (BA) or kinetin (Kn) alone and in combinations with
2,4-dichlorophenoxyacetic acid (2,4-D). All explants were cultured
for 15 weeks. It was found that TDZ alone at the concentration of
0.45μM or in combination with 4.52μM 2,4-D and 8.88μM BA in
combination with 13.56μM 2,4-D promoted multiple shoots. The
highest shoot sprouting efficiencies (80.0, 90.0 and 80.0%) and new
shoot numbers (1.5, 1.3 and 1.1) were obtained, respectively. Fresh
weight, height, numbers of leaf and root of new shoots and initial
explants were discussed.
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: The aim of present study was to assess the effect of
glucogenic (G) and lipogenic (L) diets on blood metabolites in
Baloochi lambs. Three rumen cannulated Baloochi sheep were used
as a 3×3 Latin square design with 3 periods (28 days). Experimental
diets were a glucogenic, a lipogenic and a mixture of G and L diets
(50:50). The animals were fed diets consisted of 50% chopped alfalfa
hay and 50% concentrate. Diets were fed once daily ad libitum.
Blood samples were taken from jugular vein before the feeding, 2, 4
and 6 hour post feeding at day 27. Results indicated that β-
hydroxybutyrate (BHBA), glucose, insulin and aspartate
aminotransferase (AST) were not affected by treatments (P > 0.05).
However, lipogenic diet increased significantly activity of Alanine
aminotransferase (ALT) and concentration of non-esterified fatty acid
(NEFA) in blood plasma (P < 0.05)
Abstract: In this study, production possibilities of hydrogen and/or methane via SCWG from black grape residues have been investigated. For this aim, grape residues which remain as a byproduct of the wine making process have been used. Since utilization from grape residues is limited due to the high moisture content, supercritical water gasification is the most convenient method. The effect of the gasification temperature and type of catalyst on supercritical water gasification have been investigated. Gasification experiments were performed in a batch autoclave at four different temperatures 300, 400, 500 and 600°C. K2CO3 and Trona (NaHCO3.Na2CO3·2H2O) were used as catalyst. Real biomass types of black grape residues have been successfully gasified and the product gas (hydrogen, methane, carbon dioxide, carbon monoxide and a small amount of ethane and ethylene) were identified by using gas chromatography. A TOC analyzer was used to determine total organic carbon (TOC) content of aqueous phase. The amounts of carboxylic acids, aldehydes, ketones, furfurals and phenols present in the aqueous solutions were analyzed by high performance liquid chromatography. When the temperature increased from 300°C to 600°C, mol% of H2 in gas products increased. The presence of catalysts improves the hydrogen yield. Trona showed gasification activity to be similar to that of K2CO3. It may be concluded that the use of Trona instead of commercially produced catalysts, can be preferably used in the gasification of biomass in supercritical water.
Abstract: Natural gas is defined as gas obtained from a natural underground reservoir. It generally contains a large quantity of methane along with heavier hydrocarbons such as ethane, propane, isobutene, normal butane; also in the raw state it often contains a considerable amount of non hydrocarbons, such as nitrogen and the acid gases (carbon dioxide and hydrogen sulfide). The acid gases must be removed from natural gas before use. One of the processes witch are use in the industry to remove the acid gases from natural gas is the use of alkanolamine process. In this present paper, a simulation study for an industrial gas sweetening plant has been investigated. The aim of the study is to investigate the effect of using mixing amines as solvent on the gas treatment process using the software Hysys.
Abstract: A new, simple and highly sensitive kinetic
spectrophotometric method was developed for the determination of
trace amounts of Ru(III) in the range of 0.06-20 ng/ml .The method
is based on the inhibitory effect of ruthenium(III) on the oxidation of
Rhodamine B by bromate in acidic and micellar medium. The
reaction was monitored spectrophotometrically by measuring the
decreasing in absorbance of Rhodamine B at 554 nm with a fixedtime
method..The limit of detection is 0.04 ng/ml Ru(III).The relative
standard deviation of 5 and 10 ng/ml Ru(III) was 2.3 and 2.7 %,
respectively. The method was applied to the determination of
ruthenium in real water samples
Abstract: Using steelmaking slag as a raw material, aragonite superstructure product had been synthesized via an indirect CO2 mineral sequestration rout. It mainly involved two separate steps, in which the element of calcium is first selectively leached from steelmaking slag by a novel leaching media consisting of organic solvent Tributyl phosphate (TBP), acetic acid, and ultra-purity water, followed by enhanced carbonation in a separate step for aragonite superstructure production as well as efficiency recovery of leaching media. Based on the different leaching medium employed in the steelmaking slag leaching process, two typical products were collected from the enhanced carbonation step. The products were characterized by X-ray powder diffraction (XRD) and scanning electron microscopy (SEM), respectively. It reveals that the needle-like aragonite crystals self-organized into aragonite superstructure particles including aragonite microspheres as well as dumbbell-like spherical particles, can be obtained from the steelmaking slag with the purity over 99%.
Abstract: This paper describes studies carried out to investigate
the viability of using wireless cameras as a tool in monitoring
changes in air quality. A camera is used to monitor the change in
colour of a chemically responsive polymer within view of the camera
as it is exposed to varying chemical species concentration levels. The
camera captures this image and the colour change is analyzed by
averaging the RGB values present. This novel chemical sensing
approach is compared with an established chemical sensing method
using the same chemically responsive polymer coated onto LEDs. In
this way, the concentration levels of acetic acid in the air can be
tracked using both approaches. These approaches to chemical plume
tracking have many applications for air quality monitoring.
Abstract: The changes in quality properties and nutritional
components in two fermented mugworts (Artemisia capillaries
Thumberg, Artemisiaeasiaticae Nakai) were characterized followed
by the rapid pattern analysis of volatile flavor compounds by Electric
Nose based on SAW(Surface Acoustic Wave) sensor in GC system.
There were remarkable decreases in the pH and small changes in the
total soluble solids after fermentation. The L (lightness) and b
(yellowness) values in Hunter's color system were shown to be
decreased, whilst the a (redness) value was increased by fermentation.
The HPLC analysis demonstrated that total amino acids were
increased in quantity and the essential amino acids were contained
higher in A. asiaticaeNakai than in A. capillaries Thumberg. While
the total polyphenol contents were not affected by fermentation, the
total sugar contents were dramatically decreased. Scopoletinwere
highly abundant in A. capillarisThumberg, however, it was not
detected in A. asiaticaeNakai. Volatile flavor compounds by Electric
Nose showed that the intensity of several peaks were increased much
and seven additional flavor peaks were newly produced after
fermentation. The flavor differences of two mugworts were clearly
distinguished from the image patterns of VaporPrintTM which indicate
that the fermentation enables the two mugworts to have subtle flavor
differences.