The effect of inorganic and organic mercury on growth kinetics of Nitzschia acicularis W. Sm. and Tetraselmis suecica Butch.

1980 ◽  
Vol 26 (8) ◽  
pp. 930-937 ◽  
Author(s):  
B. Mora ◽  
J. Fábregas
Keyword(s):  
Growth Kinetics ◽  
Mercuric Acetate ◽  
Gradual Increase ◽  
Inorganic Mercury ◽  
Inoculum Size ◽  
Lag Phase ◽  
Tetraselmis Suecica ◽  
Initial Effect ◽  
Cellular Area ◽  
Kinetics Of

Studies have been made on the toxicities of three inorganic (HgCl2, HgSO4, and NH2HgCl) and two organic (CH3HgCl and phenyl mercuric acetate (PMA)) mercury derivatives on planktonic algae (Nitzschia acicularis W. Sm. and Tetraselmis suecica Butch.). Growth kinetics and fluorescence changes were used as criteria for assessing algal–metal responses.Methylmercury chloride was found to be the more toxic form, inhibiting growth of both species at levels of 0.025 ppm Hg. PMA inhibited Nitzschia at the same concentration. Inorganic forms prevent growth of the diatom at 0.15–0.20 ppm Hg. Addition of inorganic mercury at concentrations of 0.05 ppm Hg resulted in reduction of the lag phase, increase in exponential growth rate, or both. Increasing mercury concentrations caused a gradual increase in the lag phase in T. suecica and in N. acicularis only with mercuric sulphate. Populations recovered from this initial effect and started to grow. The effect of inoculum size on mercurial toxicity was tested. The higher concentrations of mercury that still permit growth restricted the chlorophyll fluorescence to the central cellular area and the cells appear slimmed. This effect is highest in concentrations that inhibit growth.

The Effect of Nisin on Growth Kinetics from Activated Bacillus cereus Spores in Cooked Rice and in Milk

2002 ◽  
Vol 65 (2) ◽  
pp. 419-422 ◽  
Author(s):  
THEREZA CHRISTINA VESSONI PENNA ◽  
DANTE AUGUSTO MORAES ◽  
DALETE NOGUEIRA FAJARDO
Keyword(s):  
Bacillus Cereus ◽  
Growth Kinetics ◽  
Lag Phase ◽  
White Rice ◽  
Decimal Reduction Time ◽  
Cooked Rice ◽  
Generation Times ◽  
Different Temperatures ◽  
D Values ◽  
Kinetics Of

The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white rice and in milk were evaluated at different temperatures for control samples and for samples with 25 μg of nisin per ml added. Nisin was applied in the form of Nisaplin (106 IU/g), which contained 25,000 μg of nisin per g. The length of the lag phase for cooked white rice controls was 120 h at 10°C, 8 h at 25°C, and 2.5 h at 33°C. The generation times for cooked rice were 327.7 min at 10°C, 59.0 min at 25°C, and 42.3 min at 33°C; those for milk without nisin were 297.0 min at 20°C, 31.2 min at 30°C, 28.6 min at 35°C, and 33.7 min at 40°C; and those for milk with nisin added were 277.2 min at 20°C, 66.9 min at 30°C, and 66.4 min at 35°C. No development of B. cereus was observed for milk with nisin added at 40°C for 12 h, in which germinated cells decreased by a decimal reduction time (D) of 4.7 h. A temperature of 45°C was shown to be harmful to B. cereus, decreasing the germinated cells in both formulations with D-values of 4.3 to 4.6 h. Similar inhibition of cell growth at 40°C was not observed with lower nisin concentrations.

scholarly journals Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium

Biology ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 423
Author(s):  
Katarzyna Śliżewska ◽  
Agnieszka Chlebicz-Wójcik
Keyword(s):  
Growth Kinetics ◽  
Fermentation Medium ◽  
Plate Count ◽  
Lag Phase ◽  
Cost Efficient ◽  
Efficient Fermentation ◽  
Semi Solid ◽  
Kinetics Of ◽  
Lactobacillus Spp ◽  
Solid Fermentation

The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate cultivation medium, for Lactobacillus spp. growth, which main components would be wheat, maize, barley, and rye flours. The optimal temperature for Lactobacillus growth in new semi-solid fermentation (SSF) medium, water content, and pH of the medium were analyzed by the plate count method. It was established, that the highest bacteria counts were obtained from cultures conducted in the SSF medium with flours to water ratio of 1:1.5 with a natural pH of 6.0 at 37 °C. Subsequently, the growth kinetics of analyzed strains, in both MRS and the SSF media, were studied. The newly designed media contributed to the increased duration of selected Lactobacillus strains lag phase, which varied from 1.98 to 5.64; nevertheless, the maximum growth rate of the strains was two times higher in the SSF medium rather than in MRS, which also resulted in shorter generation time. The developed medium has the potential to become a new cost-efficient fermentation medium for Lactobacillus spp.

Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens†

1996 ◽  
Vol 59 (9) ◽  
pp. 963-968 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
BENNE S. MARMER ◽  
JOHN G. PHILLIPS ◽  
SAMUEL A. PALUMBO
Keyword(s):  
Sodium Chloride ◽  
Growth Kinetics ◽  
Generation Time ◽  
Interactive Effects ◽  
Sodium Pyrophosphate ◽  
Lag Phase ◽  
Phase Duration ◽  
Initial Ph ◽  
Effects Of Temperature ◽  
Kinetics Of

The interactive effects of temperature (12 to 42°C), initial pH (5.5 to 7), sodium chloride (0 to 3%) and sodium pyrophosphate concentrations (0 to 0.3%) on the growth in Trypticase-peptone-glucose-yeast extract broth of a three-strain mixture of Clostridium perfringens vegetative cells were determined. The number of viable C. perfringens cells was determined at appropriate intervals by plating on tryptose-sulfite-cycloserine agar. Growth data were analyzed by the Gompertz equation; the gompertz B and M parameters were then used to calculate lag-phase duration, exponential growth rate, generation time, and maximum population-density values. The data indicated that the growth kinetics of C. perfringens were dependent on the interaction of the four variables, particularly in regard to exponential growth rates and lag-phase durations. Cubic models based on the natural logarithm transformation of lag-phase duration and generation time were evaluated and appeared to adequately fit the data. The data suggest that sodium pyrophosphate can have significant bacteriostatic activity against C. perfringens and may provide processed meats with a degree of protection against this microorganism, particularly if employed in conjunction with a combination of acidic pH, high salt concentrations, and adequate refrigeration.

Growth kinetics ofStaphylococcus aureuson Brie and Camembert cheeses

2014 ◽  
Vol 81 (2) ◽  
pp. 252-256 ◽  
Author(s):  
Heeyoung Lee ◽  
Kyungmi Kim ◽  
Soomin Lee ◽  
Minkyung Han ◽  
Yohan Yoon
Keyword(s):  
Growth Kinetics ◽  
Storage Temperature ◽  
Model Performance ◽  
Lag Phase ◽  
Square Root ◽  
Growth Data ◽  
Phase Duration ◽  
Mannitol Salt Agar ◽  
Staph Aureus ◽  
Kinetics Of

In this study, we developed mathematical models to describe the growth kinetics ofStaphylococcus aureuson natural cheeses. A five-strain mixture ofStaph. aureuswas inoculated onto 15 g of Brie and Camembert cheeses at 4 log CFU/g. The samples were then stored at 4, 10, 15, 25, and 30 °C for 2–60 d, with a different storage time being used for each temperature. Total bacterial andStaph. aureuscells were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data ofStaph. aureusto calculate kinetic parameters such as the maximum growth rate in log CFU units (rmax; log CFU/g/h) and the lag phase duration (λ; h). The effects of temperature on the square root ofrmaxand on the natural logarithm of λ were modelled in the second stage (secondary model). Independent experimental data (observed data) were compared with prediction and the respective root mean square error compared with theRMSEof the fit on the original data, as a measure of model performance. The total growth of bacteria was observed at 10, 15, 25, and 30 °C on both cheeses. Thermaxvalues increased with storage temperature (P<0·05), but a significant effect of storage temperature on λ values was only observed between 4 and 15 °C (P<0·05). The square root model and linear equation were found to be appropriate for description of the effect of storage temperature on growth kinetics (R2=0·894–0·983). Our results indicate that the models developed in this study should be useful for describing the growth kinetics ofStaph. aureuson Brie and Camembert cheeses.

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

Growth Kinetics of Quantum Size ZnO Particles

1998 ◽  
Vol 536 ◽  
Author(s):  
E. M. Wong ◽  
J. E. Bonevich ◽  
P. C. Searson
Keyword(s):  
Growth Kinetics ◽  
Ostwald Ripening ◽  
Chemical Potential ◽  
Colloidal Suspensions ◽  
Green Emission ◽  
Blue Shift ◽  
Constant Current ◽  
Mass Model ◽  
Zno Particles ◽  
Kinetics Of

AbstractColloidal chemistry techniques were used to synthesize ZnO particles in the nanometer size regime. The particle aging kinetics were determined by monitoring the optical band edge absorption and using the effective mass model to approximate the particle size as a function of time. We show that the growth kinetics of the ZnO particles follow the Lifshitz, Slyozov, Wagner theory for Ostwald ripening. In this model, the higher curvature and hence chemical potential of smaller particles provides a driving force for dissolution. The larger particles continue to grow by diffusion limited transport of species dissolved in solution. Thin films were fabricated by constant current electrophoretic deposition (EPD) of the ZnO quantum particles from these colloidal suspensions. All the films exhibited a blue shift relative to the characteristic green emission associated with bulk ZnO. The optical characteristics of the particles in the colloidal suspensions were found to translate to the films.

Growth kinetics of boride layers formed on GGG 40.3 ductile iron

2016 ◽  
Vol 58 (5) ◽  
pp. 418-421
Author(s):  
Fatma Ünal ◽  
Ahmet Topuz
Keyword(s):  
Growth Kinetics ◽  
Ductile Iron ◽  
Kinetics Of

scholarly journals Study of deposition parameters and growth kinetics of ZnO deposited by aerosol assisted chemical vapor deposition

RSC Advances ◽  
2021 ◽  
Vol 11 (30) ◽  
pp. 18493-18499
Author(s):  
Sergio Sánchez-Martín ◽  
S. M. Olaizola ◽  
E. Castaño ◽  
E. Urionabarrenetxea ◽  
G. G. Mandayo ◽  
...  
Keyword(s):  
Chemical Vapor Deposition ◽  
Growth Kinetics ◽  
Vapor Deposition ◽  
Chemical Vapor ◽  
Kinetics Analysis ◽  
Deposition Parameters ◽  
Kinetics Of

Impact of deposition parameters, microstructure and growth kinetics analysis of ZnO grown by Aerosol-assisted Chemical Vapor Deposition (AACVD).

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