Transport of oxygen, sodium chloride, and sodium nitrate in biofilms

2006 ◽  
Vol 61 (5) ◽  
pp. 1347-1356 ◽  
Author(s):  
Harald Horn ◽  
Eberhard Morgenroth
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

PRECISION OF ASSESSMENT OF PALATABILITY OF FOODSTUFFS BY LABORATORY PANELS: II. SALTINESS OF BACON

1947 ◽  
Vol 25f (1) ◽  
pp. 29-33 ◽  
Author(s):  
J. W. Hopkins
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Qualitative Agreement ◽  
Chloride Content ◽  
Significant Element ◽  
Salty Taste ◽  
Made In ◽  
Random Variation

Numerical ratings of the salty taste of freshly cooked portions of 80 pieces of Wiltshire-cured Canadian bacon by each member of a panel of 23 judges are analysed statistically, with results in general qualitative agreement with those previously reported for other palatability tests made in the same laboratory. Single assessments were subject to considerable random variation superimposed upon wide differences between individuals in respect of both tolerance and sensitivity. Nevertheless, a significant element of correlation made possible reproducible results, although it is calculated that to discriminate differences of the order of 5% on the organoleptic scale would have required 35 and 62 judges for intra- and inter-panel comparisons, respectively. The preferred degree of saltiness corresponded to a sodium chloride content of the cooked bacon of about [Formula: see text] in the absence, and of roughly 4% in the presence of [Formula: see text] parts per thousand of sodium nitrate.

Composition and source of white precipitations on the inner side of papyrus glazings

2018 ◽  
Vol 39 (2) ◽  
pp. 85-107
Author(s):  
Jörg Graf ◽  
Beate Villmann ◽  
Evelyn Schlattner
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Borosilicate Glass ◽  
Float Glass ◽  
Sodium Ions ◽  
Museum Collections ◽  
Salt Formation ◽  
Nitrate Ions ◽  
Inner Surface ◽  
Glass Panels

Abstract Traditionally papyrus fragments are stored between glass panels in many museum collections. In most exhibits a white precipitation is formed on the inner surface of the glazing which complicates reading and digitalization. With the help of the present study the question of the origin and possibilities for avoiding these precipitations should be answered. It could be shown that the precipitations consist of the salts sodium chloride and sodium nitrate. The chloride and nitrate ions for the salt formation stem from the papyrus whereas the sodium ions are dissolved from the float glass. By the use of higher-quality glass such as borosilicate glass this process can be prevented or at least slowed down. Furthermore a storage of the exhibits at relative humidities below 0 % is recommended.

scholarly journals Surface charge characteristics of Bacillus subtilis NRS-762 cells

2018 ◽  
Author(s):  
Wenfa Ng
Keyword(s):  
Sodium Chloride ◽  
Ionic Strength ◽  
Zeta Potential ◽  
Cell Surface ◽  
Surface Charge ◽  
Sodium Nitrate ◽  
Actual Surface ◽  
Wash Buffer ◽  
Ph Range ◽  
Ph Profiles

Bacterial cell surface carries an electrical charge due to the myriad functional groups present, as well as assortment of ions and molecules nonspecifically adsorbed to the cell surface. Thus, solution in contact with the bacterial cell surface play a critical role in influencing the overall surface charge characteristics through conferring nonspecifically adsorbed ions and molecules. Various wash buffers are commonly used in removing nonspecifically adsorbed ions and molecules for revealing the real surface charge of the bacterium. Using electrophoretic mobility measurement of zeta potential, this study attempted to understand the surface charge characteristics of Bacillus subtilis NRS-762 (ATCC 8473) with the help of three wash buffers: deionized (DI) water, 0.1M sodium nitrate, and 9 g/L sodium chloride. Experiment results revealed that B. subtilis NRS-762 was negatively charged over the entire pH range from 1.5 to 12. Specifically, with deionized water as wash buffer, the point-of-zero-charge (pHzpc) was at pH 1.5, which indicated that large amount of negatively charged functional groups were present on the cell surface. Comparison between the zeta potential-pH profiles of B. subtilis NRS-762 cultivated at 30 oC and 37 oC revealed that the profile for growth at 37 oC was more negatively charged over the entire pH range compared to that for growth at 30 oC. This highlighted that physiological adaptation might had occurred on the cell surface for coping with growth at a higher temperature. Zeta potential-pH profiles obtained revealed that DI water could not remove significant quantities of the nonspecifically adsorbed ions and molecules. On the other hand, the zeta potential-pH profiles of cells washed with 0.1M sodium nitrate and 9 g/L sodium chloride overlapped each other substantially, and were more negatively charged over the pH range from 2 to 11, compared to that of cells washed with DI water. This revealed substantial removal of nonspecifically adsorbed ions and molecules with the use of 0.1M sodium nitrate (0.1M ionic strength) and 9 g/L sodium chloride (0.15M ionic strength), which helped reveal the actual surface charge of B. subtilis NRS-762 cells. Collectively, actual surface charge of B. subtilis NRS-762 was masked by nonspecifically adsorbed ions and molecules, which could be removed by 0.1M sodium nitrate and 9 g/L sodium chloride wash buffer. Thus, in the case of B. subtilis NRS-762, 0.1M ionic strength wash buffer was the threshold at which there was complete removal of nonspecifically adsorbed ions and molecules from the cell surface.

scholarly journals Thiophene extraction in PEG - hexan - water based systems

2022 ◽  
Vol 1212 (1) ◽  
pp. 012025
Author(s):  
V O Solov‘ev’ ◽  
S V Solov’eva ◽  
N A Milevsky
Keyword(s):  
Polyethylene Glycol ◽  
Sodium Chloride ◽  
Organic Phase ◽  
Sodium Nitrate ◽  
Iron Chloride ◽  
Water Based ◽  
Polyethylene Glycol 1500 ◽  
Peg 8000

Abstract The effect of individual and multicomponent additives of sodium chloride, iron chloride, sodium nitrate and 1-methyl-2-pyrrolidone on the interfacial distribution of thiophene in the systems polyethylene glycol 1500 (PEG-1500) - hexane - water and polyethylene glycol 8000 (PEG-8000) - hexane - water has been studied in this investigation. It was found that in most cases, the introduction of a small amount of individual and joint additives increases the extraction of thiophene from the organic phase to the aqueous.

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