The effect of long-term storage of fish meals on the response of chickens to the amino acid supplementation of diets containing such meals

1975 ◽  
Vol 26 (5) ◽  
pp. 625-640
Author(s):  
Jacobus P. H. Wessels ◽  
Iain Moodie
Keyword(s):  
Amino Acid ◽  
Amino Acid Supplementation ◽  
Acid Supplementation ◽  
Long Term Storage ◽  
Term Storage

scholarly journals Stability of N-Acetylcysteine (NAC) in Standardized Pediatric Parenteral Nutrition and Evaluation of N,N-Diacetylcystine (DAC) Formation

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1849
Author(s):  
Isabelle Sommer ◽  
Hervé Schwebel ◽  
Vincent Adamo ◽  
Pascal Bonnabry ◽  
Lucie Bouchoud ◽  
...  
Keyword(s):  
Amino Acid ◽  
Parenteral Nutrition ◽  
Oxidation Process ◽  
Preterm Neonates ◽  
Dual Chamber ◽  
Long Term Storage ◽  
O2 Concentration ◽  
Term Storage

The ESPGHAN/ESPEN/ESPR-Guidelines on pediatric parenteral nutrition (PPN) recommend the administration of the semiessential amino acid (AA) cysteine to preterm neonates due to their biochemical immaturity resulting in an inability to sufficiently synthetize endogenous cysteine. The soluble precursor N-acetylcysteine (NAC) is easily converted into bioavailable cysteine. Its dimer N,N-diacetylcystine (DAC) is almost unconvertable to cysteine when given intravenously resulting in a diminished bioavailability of cysteine. This study aims to understand the triggers and oxidation process of NAC to DAC to evaluate possibilities of reducing DAC formation in standardized PPN. Therefore, different air volumes (21% O2) were injected into the AA compartment of a standardized dual-chamber PPN. O2 concentrations were measured in the AA solution and the headspaces of the primary and secondary packaging. NAC and DAC concentrations were analyzed simultaneously. The analysis showed that O2 is principally delivered from the primary headspace. NAC oxidation exclusively delivers DAC, depending on the O2 amount in the solution and the headspaces. The reaction of NAC to DAC being containable by limiting the O2 concentration, the primary headspace must be minimized during manufacturing, and oxygen absorbers must be added into the secondary packaging for a long-term storage of semipermeable containers.

Effects of oral amino acid supplementation on long-term-care-acquired infections in elderly patients

2011 ◽  
Vol 52 (3) ◽  
pp. e123-e128 ◽  
Author(s):  
Roberto Aquilani ◽  
Ginetto Carlo Zuccarelli ◽  
Francesco Saverio Dioguardi ◽  
Paola Baiardi ◽  
Antonio Frustaglia ◽  
...  
Keyword(s):  
Amino Acid ◽  
Elderly Patients ◽  
Long Term Care ◽  
Amino Acid Supplementation ◽  
Term Care ◽  
Acid Supplementation

The effect of long-term storage on amino acid content of ready-to-eat entrées

2010 ◽  
Vol 45 (5) ◽  
pp. 966-970 ◽  
Author(s):  
Helena Kadidlová ◽  
Zuzana Ciprysová ◽  
Ignác Hoza ◽  
Budinský Pavel
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Long Term Storage ◽  
Term Storage

scholarly journals Effect of different post-harvest treatments on free amino acid content in Fucus vesiculosus

2020 ◽  
Author(s):  
Ekaterina Obluchinskaya
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Dry Matter ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Air Drying ◽  
Long Term Storage ◽  
Term Storage

The effect of different post-harvest treatments (fresh, freezing and air-drying) and storage duration on free amino acid (FAA) content of brown seaweed Fucus vesiculosus were studied. The FAA profile of thalli algae was studied every 3 months over 1 year. The FAA were extracted in ethanol/water (70: 30) solution, purified by ion exchange chromatography, derivatized and determined using hight-performance liquid chromatography. Free amino acid profile was significantly (p<0.001) different among the fresh, freezing and air-drying seaweeds. Long-term storage of seaweeds for 12 months in both dried and frozen form contributed to increased levels of free amino acids. The total free amino acid content increased from 285.80 mg/100 g dry matter of fresh seaweeds to 597.38 mg/100 g dry matter of dried seaweeds and to 473.84 mg/100 g dry matter of the frozen form. The total content of essential amino acids increased from 49.65 mg/100 g dry matter in fresh seaweeds to 130.45 mg/100 g dry matter of dried seaweeds and to 106.70 mg/100 g dry matter of frozen seaweeds. The content of glutamic acid responsible for the taste increased from 132.36 mg/100 g dry matter of fresh seaweeds to 169.50 mg/100 g dry matter of dried seaweeds, and to 242.00 mg/100 g dry matter of frozen seaweeds. Thus, the long-term storage of dried and frozen seaweeds contributes to the improvement of their qualities.

Modelling of Moisture Movement in Wood during Outdoor Storage

2001 ◽  
Vol 6 (2) ◽  
pp. 3-14 ◽  
Author(s):  
R. Baronas ◽  
F. Ivanauskas ◽  
I. Juodeikienė ◽  
A. Kajalavičius
Keyword(s):  
Experimental Data ◽  
Finite Difference ◽  
Climatic Conditions ◽  
Two Dimensional ◽  
Moisture Movement ◽  
Finite Difference Technique ◽  
Long Term Storage ◽  
Space Formulation ◽  
Term Storage

A model of moisture movement in wood is presented in this paper in a two-dimensional-in-space formulation. The finite-difference technique has been used in order to obtain the solution of the problem. The model was applied to predict the moisture content in sawn boards from pine during long term storage under outdoor climatic conditions. The satisfactory agreement between the numerical solution and experimental data was obtained.

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