THE ACTION OF MICRO-ORGANISMS ON FAT: IV. OBSERVATIONS ON THE CHANGES PRODUCED IN GLOBULES OF TRIOLEIN BY PURE CULTURES OF BACTERIA

1941 ◽  
Vol 19c (4) ◽  
pp. 111-120 ◽  
Author(s):  
C. H. Castell ◽  
E. H. Garrard
Keyword(s):  
Lipolytic Activity ◽  
Nile Blue ◽  
Titratable Acidity ◽  
Bacterial Colony ◽  
Oil Emulsion ◽  
Oxidative Reactions ◽  
Pure Cultures ◽  
Agar Media ◽  
Micro Organisms ◽  
Oxidase Reaction

A series of observations have been made on the action of 60 cultures of bacteria on globules of triolein in oil emulsion agar media. Lipolytic activity as indicated by the colour reactions of Nile blue sulphate and methylene blue and the blue soap formation with copper sulphate has been shown to coincide with that of the same organisms as measured by the titratable acidity they produced in larger samples of the oil. Other Eh indicators have been shown to colour the globules around lipolytic colonies.Other changes in the colour and texture of the globules have been shown to coincide with the oxidative activity of the bacteria as measured by Kreis and Schiff tests on larger samples as well as by the oxidase reaction of the bacterial colony. Preliminary hydrolysis appears to hasten and intensify the oxidative reactions as indicated by the globules.Other colour reactions in the globules and the formation of various types of crystals have been observed and their significance discussed.

THE ACTION OF MICRO-ORGANISMS ON FAT: III. OXIDATION AND HYDROLYSIS OF TRIOLEIN BY PURE CULTURES OF BACTERIA

1941 ◽  
Vol 19c (4) ◽  
pp. 106-110 ◽  
Author(s):  
C. H. Castell ◽  
E. H. Garrard
Keyword(s):  
Titratable Acidity ◽  
Hydrolytic Activity ◽  
Oxidative Rancidity ◽  
Bacterial Colony ◽  
Gram Negative ◽  
Pure Cultures ◽  
The Individual ◽  
Micro Organisms ◽  
Oxidase Reaction ◽  
Hydrolysis Of

The hydrolytic activity of 40 pure cultures of bacteria on triolein, as indicated by increased titratable acidity, has been recorded. Schiff and Kreis tests have been made on similar samples of triolein acted upon by pure cultures of bacteria, and the results of these tests are compared with the "oxidase reaction" of the individual cultures.The results indicate that most of the Gram-negative lipolytic organisms also oxidize the fat, and that there appears to be a definite relation between the "oxidase reaction" of a bacterial colony and the ability of the organisms to produce oxidative rancidity.

Remote Interpretation of Microbiology Specimens Based on Transmitted Still Images

1995 ◽  
Vol 1 (4) ◽  
pp. 229-233 ◽  
Author(s):  
S Akselsen ◽  
G Hartviksen ◽  
L Vorland
Keyword(s):  
Pilot Study ◽  
Visual Information ◽  
Three Dimensional ◽  
Video Camera ◽  
Photographic Film ◽  
Still Images ◽  
Additional Information ◽  
Agar Media ◽  
Petri Dishes ◽  
Micro Organisms

A pilot study was carried out to examine the feasibility of the remote interpretation of microbiology specimens, that is, micro-organisms grown on agar in Petri dishes. The objective of our study was to decide whether still images contained enough information for microbiology specialists to identify the microorganisms accurately. A representative sample of microbiology specimens grown on the most commonly used agar media was used. Still images were captured using a video camera and a PC-based system. The results from a pilot study with the first video camera were discouraging, the interpretations differing in five out of 22 specimens; results with a second video camera were also disappointing. Images were then captured on photographic film, at a considerably higher resolution than images captured by the digitizer board in the PC. Again, however, the results were disappointing. We conclude that interpretation of microbiology specimens based exclusively on visual information is problematical. Remote microbiology interpretation in the future will require images of higher information content (e.g., including three-dimensional information), and will probably require additional information as well, from other senses, such as smell.

scholarly journals 183 Stripped Corn Oil Emulsion Alters Ripening, and Reduces Scald and Coreflush in `Granny Smith' Apples, and Scald and Decay in `d'Anjou' Pears

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 422B-422
Author(s):  
Zhiguo Ju ◽  
Eric A. Curry
Keyword(s):  
Corn Oil ◽  
Titratable Acidity ◽  
Pyrus Communis ◽  
Production Rates ◽  
Oil Emulsion ◽  
Control Fruit

`Granny Smith' apples (Malus × domestica Borkh) and `d'Anjou' pears (Pyrus communis L.) were dipped in a 2.5%, 5%, or 10% stripped corn oil (α-tocopherol <3 mg·kg-1) emulsions, 2000 mg·L-1 diphenylamine (DPA), respectively, at harvest and stored in air at 0 °C for 8 months. Untreated fruit served as controls. In oil-treated apples and pears, ethylene and α-farnesene production rates were lower in early storage and higher in late storage than in control. Control fruit developed 34% scald in `Granny Smith' apples and 23% scald in `d'Anjou' pears after 6 months storage, whereas fruit treated with oil at 5% or 10%, or with DPA at 2000 mg·L-1 were free from scald. After 8 months storage, oil at 10% was as effective as DPA in controlling scald in pears, whereas in apples, fruit treated with 10% oil developed 18% scald and DPA-treated fruit were scald-free. DPA-treated apples developed 32% senescent scald, while 5% or 10% oil-treated fruit had none. Oil-treated fruit were greener, firmer, and contained more titratable acidity after 8 months of storage than control or DPA-treated apples and pears. In `Granny Smith', 100% of the controls and 79% of the DPA-treated fruit developed coreflush after 8 months of storage, but both 5% and 10% oil-treated fruit were free from coreflush. In `d'Anjou', 34% of the controls and 27% of the DPA-treated fruit showed decay after 8 months of storage, compared with 5% decay in 5% oiltreated fruit, and no decay in 10% oil-treated fruit.

Effect of Liver on Lipolysis by Normal and Postheparin Sera in the Rat

1956 ◽  
Vol 185 (1) ◽  
pp. 18-22 ◽  
Author(s):  
Judy A. Spitzer ◽  
John J. Spitzer
Keyword(s):  
Rat Liver ◽  
Lipolytic Activity ◽  
Factor Activity ◽  
Rat Serum ◽  
Oil Emulsion ◽  
Isolated Rat Liver ◽  
Normal Rat ◽  
Isolated Liver ◽  
Isolated Rat

Lipolysis by sera heparinized in vivo and by normal sera was studied after perfusion through isolated rat liver. The rate of clearing of an oil emulsion by serum containing clearing factor was decreased after perfusion through the liver. The extent of clearing was not always affected. Clearing factor activity was lessened by incubation with heparinase (prepared from rabbit livers). Normal rat serum exhibited consistent lipolytic activity following perfusion through the isolated liver. This activity was not due to clearing factor.

501. The effect of storage at different relative humidities on the survival of micro-organisms in milk powder and in pure cultures dried in milk

1953 ◽  
Vol 20 (1) ◽  
pp. 65-75 ◽  
Author(s):  
Constance Higginbottom
Keyword(s):  
Milk Powder ◽  
Bacterial Spores ◽  
Whole Milk ◽  
Rapid Fall ◽  
Different Types ◽  
Pure Cultures ◽  
Typical Strain ◽  
Micro Organisms ◽  
Spray Dried ◽  
Growth Of Bacteria

1. Two spray-dried milks, one separated and one whole milk, have been stored at 25°C. for 48 and 103 weeks respectively at relative humidities ranging from 0 to 100%. At high humidities (80–100% r.h.) a rapid fall in the numbers of bacteria was followed by rapid growth of bacteria and by overgrowth by moulds. At relative humidities below 80% the number of surviving bacteria increased with decreasing humidity to maximum survival at about 10% r.h. and then tended to fall again towards 0% r.h.2. The changes in the distribution of the different types of bacteria in the dried milks at different relative-humidities are discussed.3. Maximum survival at 5–15% r.h. has been confirmed with pure cultures (dried in milk) of a Streptococcus and a Micrococcus originally isolated from dried milks.4. The marked loss of viability of bacterial spores noted in dried milks stored over P2O5 or concentrated H2SO4 has been confirmed for a dried suspension of the spores of a typical strain of Bacillus subtilis.

Studies of Changes in pH produced by Pure Cultures of Oral Micro-Organisms

1947 ◽  
Vol 26 (1) ◽  
pp. 15-24 ◽  
Author(s):  
Robert M. Stephan ◽  
Elizabeth S. Hemmens
Keyword(s):  
Pure Cultures ◽  
Micro Organisms
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