CHEMICAL AND PHYSICO-CHEMICAL CHANGES IN WHEAT AND WHEAT PRODUCTS INDUCED BY ELEVATED TEMPERATURES: III. THE INFLUENCE OF GERM CONSTITUENTS ON BAKING QUALITY AND THEIR RELATION TO IMPROVEMENT IN FLOUR INDUCED BY HEAT AND CHEMICAL IMPROVERS

1930 ◽  
Vol 2 (3) ◽  
pp. 195-213 ◽  
Author(s):  
W. F. Geddes
Keyword(s):  
Heat Treatment ◽  
Elevated Temperatures ◽  
Indirect Evidence ◽  
Ion Concentration ◽  
Low Grade ◽  
Loaf Volume ◽  
Hydrogen Ion Concentration ◽  
Fermentation Time ◽  
Baking Quality ◽  
Open Texture

Experiments were conducted in an effort to determine the cause of enhancement in baking quality previously observed on heat treatment of straight-grade flour not aged nor bleached. Heat treatment of straight-grade flour matured with agene (nitrogen trichloride), or of unaged fifth middlings flour (highly refined mill stream) did not result in any essential improvement in baking quality, and the unheated flours gave only a slight positive response to bromate. Similarly, ether extracted straight-grade flour gave no appreciable response to bromate and no significant improvement due to heat treatment. Germ added to fifth middlings flour markedly reduced its baking quality when determined by the basic procedure, as reflected in poorer handling qualities of the dough, and in the baked loaf by a decrease in loaf volume, underfermented characteristics, and coarse open texture. Increasing the fermentation time, addition of bromate, or heating the germ before admixture reduced the deleterious effects of the germ. The experiments indicate that response to bromate, and improvement of natural flour induced by proper heat treatment is associated with the presence of germ in the flour. Oxidation of certain germ constituents—presumably the phosphatides—is suggested as the primary change involved in such improvement. Addition of lecithin to middlings flour caused a marked response in loaf volume to the addition of bromate which is considered as indirect evidence that the phosphatides are involved. Heat treatment of germ induced a marked increase in the hydrogen ion concentration of aqueous extracts and a decrease in the iodine number of the ether extract. It is concluded from this series of investigations that heat treatment of flour is detrimental to gluten quality, but decreases the deleterious effect of germ present in the flour. Unaged flours containing low grade mill streams may show an enhancement in baking quality by heat treatment, but the improvement will not equal that induced by chemical improvers which apparently act primarily on the germ constituents.

CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—I

1929 ◽  
Vol 1 (6) ◽  
pp. 528-568 ◽  
Author(s):  
W. F. Geddes
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Elevated Temperatures ◽  
Temperature Limit ◽  
Heat Treatments ◽  
Loaf Volume ◽  
Fixed Temperature ◽  
Baking Quality ◽  
Wheat Products

Heat treatments of wheat and wheat products were conducted in an apparatus which made it possible to study independently the influence of time, temperature and moisture content. Straight-grade flour, milled from Western Canadian hard red spring wheat (allowed a limited amount of aging) heat treated for varying times at different temperatures and normal moisture content (13.90%) was used in most of the studies. Baking tests conducted on this flour revealed progressive improvement in baking quality, as determined without bromate, with temperature or time of heating being extended within a certain range. No well defined "region" of improvement was observed. Improvement in baking quality was reflected in a better handling quality of the dough and, in the baked loaf, by a decrease in underfermented characteristics, and by a marked improvement in crumb texture. No significant alteration in loaf volume was observed. Improvement in baking quality induced by heat was not comparable in magnitude to that obtained by the addition of 0.001%, potassium bromate to the baking formula, but induced the same general characteristics in the finished loaf. Baking tests with bromate on heated flour revealed damage to baking quality for all heat treatments. Extension of time or temperature of heating, above the range where improvement was observed, caused pronounced damage to baking quality as determined with or without bromate. The damage caused was reflected in decreased loaf volume, over-fermentation characteristics, and coarse texture. Within the range of damage, the baking quality was found to be approximately a linear function of the temperature for constant time of heating. Heat treatment resulted in a marked decrease in fermentation tolerance. This decrease could not be ascribed to lower diastatic activity, since baking tests after the addition of diastatic malt to the baking formula gave similar results. Increasing the moisture content at which heat treatments were conducted markedly reduced the temperature to which flour could be heated without damage to the baking quality. The safe temperature limit for various moisture contents has been fairly well defined. The limiting moisture content at which damage occurred for a fixed temperature and time of heating was very sharp. Heat treatment of wheats showed somewhat less damage to baking quality of the flour milled therefrom than heat treatment of flour under similar conditions.

PREPARATION AND HEAT DENATURATION OF THE GLUTEN PROTEINS

1931 ◽  
Vol 5 (4) ◽  
pp. 389-406 ◽  
Author(s):  
W. H. Cook
Keyword(s):  
Elevated Temperatures ◽  
Marked Decrease ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Heat Denaturation ◽  
Hydrogen Ion Concentration ◽  
Gluten Proteins ◽  
Buffer Solutions ◽  
Natural Moisture Content ◽  
Low Solubility

Gliadin prepared by several different methods had the same nitrogen content and distribution. The critical peptization temperature (C.P.T.) in 60% alcohol and viscosity in 30% urea-buffer solutions, however, showed considerable variation, preparations of high C.P.T. (low solubility) being more viscous. This variation in the physical properties is explained by fractionation or denaturation incidental to the method of preparation.Gluten precipitated from 30% urea solutions at salt concentrations varying from 0.1 to 0.5 of saturation, yielded fractions that varied continuously in their gliadin and glutenin content, as judged from their percentage of arginine nitrogen.Gluten dispersed in buffered 30% urea solutions showed no change in viscosity during 101 hr. after the gluten was completely dispersed. A variation of hydrogen ion concentration between pH 6.0 and 6.95 had little effect on its viscosity. Heating at 70 °C. caused a marked decrease in the viscosity of this dispersion during the first hour. When gliadin dispersions are heated as above only samples having a high initial viscosity and C.P.T. become less viscous. Heating gliadin of natural moisture content (12 to 14%) at 70 °C. for varying periods of time did not change significantly its subsequent C.P.T. and viscosity in 60% alcohol. More severe heat treatments at higher moisture contents rendered the gliadin insoluble in 60% alcohol. Dilute alcoholic extracts of heated flours contained less protein than those of unheated controls. However, the C.P.T. of the former was lower than that of the latter. It is concluded from these experiments that when the gluten proteins are subjected to elevated temperatures, the glutenin fraction is first affected, next the gliadin fractions of low solubility, and finally, under severe conditions, all of the gliadin is denatured.

scholarly journals HYDROGEN ION CONCENTRATION IN EXUDATES OF PNEUMOCOCCUS INFECTION

1938 ◽  
Vol 67 (5) ◽  
pp. 659-665 ◽  
Author(s):  
William H. Kelley ◽  
E. N. Scadron ◽  
B. M. Shinners
Keyword(s):  
Sugar Content ◽  
Indirect Evidence ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Hydrogen Ion Concentration ◽  
Ion Concentrations ◽  
Physicochemical Changes ◽  
Artificial Pneumothorax ◽  
The Difference ◽  
Direct And Indirect Methods

The hydrogen ion concentration in the lesions of experimental pneumococcus infection has been estimated directly by pH determinations on exudates from living animals. For indirect evidence of an increase in hydrogen ion concentration within the lesions, the difference in sugar content between exudate and blood from animals with pneumococcus infection has been measured. With sanguinous exudate from the consolidated lungs of dogs with experimental pneumococcus pneumonia, the findings were not always consistent, but usually there was either direct or indirect evidence of increased hydrogen ion concentration. The physicochemical changes in exudate from animals treated with artificial pneumothorax showed no important differences from those in other specimens. In concurrence with Lord's (1, 2) observation of increased acidity in pneumonia exudate obtained at autopsy, sugar concentrations, which are low in the blood, were markedly reduced in exudates from animals which had died of the infection. Serous exudates from dermal pneumococcus infection in rabbits uniformly showed definite acidity by both direct and indirect methods of estimation. The hydrogen ion concentrations in exudate from dermal pneumococcus infection in rabbits varied between pH 6.87 and 6.66 but were not always proportional to the difference in sugar concentrations between the exudate and blood. While these hydrogen ion concentrations are similar to those attained in the pneumonic exudate from dogs, they are of lesser magnitude than those which Takahashi (3) has described in the pus of secondary empyema due to the pneumococcus.

CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—II

1930 ◽  
Vol 2 (1) ◽  
pp. 65-90 ◽  
Author(s):  
W. F. Geddes
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Loaf Volume ◽  
Potassium Sulphate ◽  
Baking Quality ◽  
Gluten Quality ◽  
Basic Procedure ◽  
Heat Treated ◽  
Diastatic Activity ◽  
Positive Correlations

Studies were conducted on heat-treated samples of unbleached straight-grade flour milled from Western Canadian hard red spring wheat with the purpose of determining the influence of time and temperature of heating flour with normal moisture content on certain biochemical properties related to "strength". Samples were selected which showed a progressive range in baking quality including some which revealed improvement as a result of heat treatment, when baked by the basic procedure. Gluten quality was impaired in all heat-treated samples, as evidenced by decreased viscosity of leached, acidulated flour suspensions, a decreased rate and extent of imbibition of the washed out gluten, and decreased gas retention of the dough. High positive correlations between viscosity, gas retention, and loaf volume were obtained. The somewhat higher correlations between these measures of gluten quality and loaf volume when determined with potassium bromate added to the formula suggest that the bromate method gives a better measure of gluten quality than the basic procedure. Decrease in viscosity was approximately a linear function of the temperature, for constant time of heating. Ease of peptization of the flour proteins by N. magnesium sulphate, N. potassium iodide, and 5% potassium sulphate solutions showed a marked and progressive decrease with increasing severity of heat treatment. The high positive correlations between the percentage of protein extractable by these salts indicate that the magnitude of these fractions is influenced by the same inherent qualities of the flour proteins. The high positive correlations between the percentage of protein peptized by these salts and viscosity, suggest that these "qualities" are the colloidal properties of the flour proteins. High positive correlations were obtained between loaf volume and percentage of protein peptized. Increasing the moisture content of the flour, with fixed time and temperature of heating, resulted in decreased peptization indicating more extensive heat denaturation of the gluten proteins. Fractionation of the flour proteins showed that the decrease in the potassium sulphate fraction with increasing severity of heat treatment contributed to both the gliadin and glutenin fraction (as determined by the direct barium hydroxide method). Diastatic activity, as determined by the modified Rumsey method and by the rate of gas production in doughs without added sugar, revealed only slight decreases with those flours which showed improvement in baking quality due to heat treatment. Marked decreases were observed with the more severe heat treatments. Susceptibility of the starch to diastatic action was unaltered until marked damage to baking quality resulted, when significant decreases were noted. Heat inactivation of diastase evidently occurred before changes in amyloclastic susceptibility. Proteolytic activity markedly decreased with heat treatment, significant decreases being noted before diastatic activity was appreciably altered. The hydrogen ion concentration of flour extracts revealed no particular trend due to heat treatment, but the buffer value was somewhat increased. The biochemical changes investigated were, for the most part, in a direction associated with decreased baking quality, and provided no adequate explanation for the improvement in baking quality observed in certain samples when baked by the basic procedure.

Dietary sodium chloride intake independently predicts the degree of hyperchloremic metabolic acidosis in healthy humans consuming a net acid-producing diet

2007 ◽  
Vol 293 (2) ◽  
pp. F521-F525 ◽  
Author(s):  
Lynda A. Frassetto ◽  
R. Curtis Morris ◽  
Anthony Sebastian
Keyword(s):  
Steady State ◽  
Metabolic Acidosis ◽  
Sodium Chloride ◽  
Ion Concentration ◽  
Low Grade ◽  
Hydrogen Ion Concentration ◽  
Healthy Humans ◽  
Acid Load ◽  
Hyperchloremic Metabolic Acidosis ◽  
Excretion Rates

We previously demonstrated that typical American net acid-producing diets predict a low-grade metabolic acidosis of severity proportional to the diet net acid load as indexed by the steady-state renal net acid excretion rate (NAE). We now investigate whether a sodium (Na) chloride (Cl) containing diet likewise associates with a low-grade metabolic acidosis of severity proportional to the sodium chloride content of the diet as indexed by the steady-state Na and Cl excretion rates. In the steady-state preintervention periods of our previously reported studies comprising 77 healthy subjects, we averaged in each subject three to six values of blood hydrogen ion concentration ([H]b), plasma bicarbonate concentration ([HCO3−]p), the partial pressure of carbon dioxide (Pco2), the urinary excretion rates of Na, Cl, NAE, and renal function as measured by creatinine clearance (CrCl), and performed multivariate analyses. Dietary Cl strongly correlated positively with dietary Na ( P < 0.001) and was an independent negative predictor of [HCO3−]p after adjustment for diet net acid load, Pco2 and CrCl, and positive and negative predictors, respectively, of [H]b and [HCO3−]p after adjustment for diet acid load and Pco2. These data provide the first evidence that, in healthy humans, the diet loads of NaCl and net acid independently predict systemic acid-base status, with increasing degrees of low-grade hyperchloremic metabolic acidosis as the loads increase. Assuming a causal relationship, over their respective ranges of variation, NaCl has ∼50–100% of the acidosis-producing effect of the diet net acid load.

High-Temperature Instability of A Cr2Nb-Nb(Cr) Microlaminate Composite

1996 ◽  
Vol 54 ◽  
pp. 374-375
Author(s):  
M. Larsen ◽  
R.G. Rowe ◽  
D.W. Skelly
Keyword(s):  
Heat Treatment ◽  
Solid Solution ◽  
High Temperature ◽  
Elevated Temperatures ◽  
Aircraft Engine ◽  
Lattice Parameter ◽  
Microstructural Stability ◽  
Elevated Temperature Strength ◽  
Cross Sectional ◽  
Bcc Structure

Microlaminate composites consisting of alternating layers of a high temperature intermetallic compound for elevated temperature strength and a ductile refractory metal for toughening may have uses in aircraft engine turbines. Microstructural stability at elevated temperatures is a crucial requirement for these composites. A microlaminate composite consisting of alternating layers of Cr2Nb and Nb(Cr) was produced by vapor phase deposition. The stability of the layers at elevated temperatures was investigated by cross-sectional TEM.The as-deposited composite consists of layers of a Nb(Cr) solid solution with a composition in atomic percent of 91% Nb and 9% Cr. It has a bcc structure with highly elongated grains. Alternating with this Nb(Cr) layer is the Cr2Nb layer. However, this layer has deposited as a fine grain Cr(Nb) solid solution with a metastable bcc structure and a lattice parameter about half way between that of pure Nb and pure Cr. The atomic composition of this layer is 60% Cr and 40% Nb. The interface between the layers in the as-deposited condition appears very flat (figure 1). After a two hour, 1200 °C heat treatment, the metastable Cr(Nb) layer transforms to the Cr2Nb phase with the C15 cubic structure. Grain coarsening occurs in the Nb(Cr) layer and the interface between the layers roughen. The roughening of the interface is a prelude to an instability of the interface at higher heat treatment temperatures with perturbations of the Cr2Nb grains penetrating into the Nb(Cr) layer.

INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

2014 ◽  
Vol 21 (1) ◽  
pp. 16-22 ◽  
Author(s):  
Ilze Barene ◽  
Irena Daberte ◽  
Sanita Siksna
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Potato Starch ◽  
Microscopic Analysis ◽  
Stability Study ◽  
Ion Concentration ◽  
Wet Granulation ◽  
Hydrogen Ion Concentration ◽  
Bee Bread ◽  
Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

Hydro-geochemical properties with respect to landuse in the southernmost river of Kerala

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Badusha M. ◽  
Santhosh S
Keyword(s):  
Organic Carbon ◽  
Drainage Basin ◽  
Anthropogenic Activities ◽  
Oxygen Demand ◽  
Ion Concentration ◽  
Total Hardness ◽  
Hydrogen Ion Concentration ◽  
Geochemical Properties ◽  
Quality Of Water

The hydro geochemical features of Neyyar River for a period of one year from May 2015 to April 2016 were analyzed. Six sampling sites were fixed considering physiography and present landuse pattern of the river basin. The residents in the drainage basin are primarily responsible for framing a better landuse and thereby maintain a good water and sediment regime. Geospatial pattern of the present landuse of the study area indicated that the sustainability of this river ecosystem is in danger due to unscientific landuse practices, which is reflected in the river quality as well. The parameters such as hydrogen ion concentration, electrical conductivity, chloride, Biological Oxygen Demand, total hardness and sulphate of river water and Organic Carbon of river bed sediments were analyzed in this study. The overall analysis shows that the highland areas are characterized by better quality of water together with low organic carbon, which is mainly due to better landuse and minimal reclamation. The midland and lowland areas are characterized by poor quality of water with high organic carbon, which is due to high anthropogenic activities and maximum pollutants associated with the region together with the alteration in landuse from a traditional eco-friendly pattern to a severely polluted current pattern.

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