Sarcosine and betaine crystals upon cooling: structural motifs unstable at high pressure become stable at low temperatures

2015 ◽  
Vol 17 (5) ◽  
pp. 3534-3543 ◽  
Author(s):  
E. A. Kapustin ◽  
V. S. Minkov ◽  
E. V. Boldyreva
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Low Temperatures ◽  
Structural Motifs

Behavior of crystalline sarcosine and betaine upon cooling down to 5 K was studied and compared to that upon increasing of hydrostatic pressure.

scholarly journals HYDROSTATIC PRESSURE AND TEMPERATURE IN RELATION TO STIMULATION AND CYCLOSIS IN NITELLA FLEXILIS

1942 ◽  
Vol 25 (6) ◽  
pp. 855-863 ◽  
Author(s):  
E. Newton Harvey
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Temperature Effect ◽  
Low Temperatures ◽  
Pressure Effect ◽  
Sudden Increase ◽  
Optimum Temperature ◽  
Luminous Bacteria ◽  
Sudden Decrease ◽  
Nitella Flexilis

Nitella flexilis cells are not stimulated to "shock stoppage" of cyclosis by suddenly evacuating the air over the water or on sudden readmission of air, or on suddenly striking a piston in the water-filled chamber in which they are kept with a ball whose energy is 7.6 joules, provided the Nitella cell is not moved by currents against the side of the chamber. Sudden increases in hydrostatic pressure from zero to 1000 lbs. or 0 to 5000 lbs. per square inch or 5000 to 9000 lbs. per square inch usually do not stimulate to "shock stoppage" of cyclosis, but some cells are stimulated. Sudden decreases of pressure are more likely to stimulate, again with variation depending on the cell. In the absence of stimulation, the cyclosis velocity at 23°C. slows as the pressure is increased in steps of 1000 lbs. per square inch. In some cells a regular slowing is observed, in others there is little slowing until 4000 to 6000 lbs. per square inch, when a rapid slowing appears, with only 50 per cent to 30 per cent of the original velocity at 9000 lbs. per square inch. The cyclosis does not completely stop at 10000 lbs. per square inch. The pressure effect is reversible unless the cells have been kept too long at the high pressure. At low temperatures (10°C.) and at temperatures near and above (32°–38°C.) the optimum temperature for maximum cyclosis (35–36°C.) pressures of 3000 to 6000 lbs. per square inch cause only further slowing of cyclosis, with no reversal of the temperature effect, such as has been observed in pressure-temperature studies on the luminescence of luminous bacteria. Sudden increase in temperature may cause shock stoppage of cyclosis as well as sudden decrease in temperature.

scholarly journals HIGH PRESSURE APPARATUS FOR TRANSPORT PROPERTIES STUDY IN HIGH MAGNETIC FIELD

2002 ◽  
Vol 16 (20n22) ◽  
pp. 3330-3333 ◽  
Author(s):  
F. HONDA ◽  
V. SECHOVSKÝ ◽  
O. MIKULINA ◽  
J. KAMARÁD ◽  
A. M. ALSMADI ◽  
...  
Keyword(s):  
Magnetic Field ◽  
High Pressure ◽  
Hydrostatic Pressure ◽  
Transport Properties ◽  
High Magnetic Field ◽  
Electrical Transport ◽  
Low Temperatures ◽  
Electrical Transport Properties ◽  
High Pressure Cell ◽  
High Pressure Apparatus

We have designed a high pressure apparatus for measuring electrical-transport properties at low temperatures, high magnetic field and hydrostatic pressure up to 10 kbar. Details of the high-pressure cell and an exemplary study on UNiAl are described and discussed briefly.

Sulphur at High Pressure and Low Temperatures

1991 ◽  
pp. 143-160 ◽  
Author(s):  
B. Eckert ◽  
H. J. Jodl ◽  
H. O. Albert ◽  
P. Foggi
Keyword(s):  
High Pressure ◽  
Low Temperatures

Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

2014 ◽  
Vol 77 (10) ◽  
pp. 1664-1668 ◽  
Author(s):  
TANYA D'SOUZA ◽  
MUKUND KARWE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Water Activity ◽  
High Hydrostatic Pressure ◽  
Peanut Butter ◽  
High Pressure Processing ◽  
Peanut Oil ◽  
Peanut Flour ◽  
Log Reduction ◽  
High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

scholarly journals FabF Is Required for Piezoregulation ofcis-Vaccenic Acid Levels and Piezophilic Growth of the Deep-Sea Bacterium Photobacterium profundum Strain SS9

2000 ◽  
Vol 182 (5) ◽  
pp. 1264-1271 ◽  
Author(s):  
Eric E. Allen ◽  
Douglas H. Bartlett
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Deep Sea ◽  
Unsaturated Fatty Acids ◽  
Acyl Carrier Protein ◽  
Vaccenic Acid ◽  
Bacterial Species ◽  
Elevated Pressure ◽  
Wild Type ◽  
Photobacterium Profundum

ABSTRACT To more fully explore the role of unsaturated fatty acids in high-pressure, low-temperature growth, the fabF gene from the psychrotolerant, piezophilic deep-sea bacteriumPhotobacterium profundum strain SS9 was characterized and its role and regulation were examined. An SS9 strain harboring a disruption in the fabF gene (strain EA40) displayed growth impairment at elevated hydrostatic pressure concomitant with diminishedcis-vaccenic acid (18:1) production. However, growth ability at elevated pressure could be restored to wild-type levels by the addition of exogenous 18:1 to the growth medium. Transcript analysis did not indicate that the SS9 fabF gene is transcriptionally regulated, suggesting that the elevated 18:1 levels produced in response to pressure increase result from posttranscriptional changes. Unlike many pressure-adapted bacterial species such as SS9, the mesophile Escherichia coli did not regulate its fatty acid composition in an adaptive manner in response to changes in hydrostatic pressure. Moreover, an E. coli fabF strain was as susceptible to elevated pressure as wild-type cells. It is proposed that the SS9 fabF product, β-ketoacyl–acyl carrier protein synthase II has evolved novel pressure-responsive characteristics which facilitate SS9 growth at high pressure.

scholarly journals High-Pressure Inactivation of Hepatitis A Virus within Oysters

2005 ◽  
Vol 71 (1) ◽  
pp. 339-343 ◽  
Author(s):  
Kevin R. Calci ◽  
Gloria K. Meade ◽  
Robert C. Tezloff ◽  
David H. Kingsley
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Natural Conditions ◽  
Direct Evaluation ◽  
Temperature Range

ABSTRACT Previous results demonstrated that hepatitis A virus (HAV) could be inactivated by high hydrostatic pressure (HHP) (D. H. Kingsley, D. Hoover, E. Papafragkou, and G. P. Richards, J. Food Prot. 65:1605-1609, 2002); however, direct evaluation of HAV inactivation within contaminated oysters was not performed. In this study, we report confirmation that HAV within contaminated shellfish is inactivated by HHP. Shellfish were initially contaminated with HAV by using a flowthrough system. PFU reductions of >1, >2, and >3 log10 were observed for 1-min treatments at 350, 375, and 400 megapascals, respectively, within a temperature range of 8.7 to 10.3�C. Bioconcentration of nearly 6 log10 PFU of HAV per oyster was achieved under simulated natural conditions. These results suggest that HHP treatment of raw shellfish will be a viable strategy for the reduction of infectious HAV.

Morphogenesis in hydra

Development ◽  
1970 ◽  
Vol 24 (1) ◽  
pp. 21-32
Author(s):  
Sondra C. Corff ◽  
Allison L. Burnett
Keyword(s):  
Nervous System ◽  
Cell Division ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
Low Temperatures ◽  
Mitotic Division ◽  
Basal Disc ◽  
Dividing Cells ◽  
Short Time ◽  
Disc Formation

When Hydra oligactis is excised below the tentacles and incubated for a short time in concentrations of colchicine that inhibit spindle formation in dividing cells, a peduncle and basal disc subsequently form at the cut distal end, where hypostome and tentacles normally form (Corff & Burnett, 1969). Since recent reports suggest a similarity in the action of colchicine and low temperature, in this study the effects of low temperatures on regenerating hydra were investigated. High hydrostatic pressure and low temperature have been shown to act synergistically with colchicine to inhibit the first mitotic division in sea urchin eggs (Marsland, 1968). Colchicine and cooling have also been shown to cause disintegration of the microtubule system in Actinosphaerium (Tilney, 1965). We have previously discussed peduncle and basal disc formation at the distal end in terms of colchicine inhibition of cell division and the possible action of colchicine on the nervous system (Corff & Burnett, 1969).

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