scholarly journals Effect of Sodium Chloride and Storage Temperature on the Growth of Salmonella oranienburg in Egg Yolk

1964 ◽  
Vol 43 (4) ◽  
pp. 973-976 ◽  
Author(s):  
G.J. Banwart
Keyword(s):  
Sodium Chloride ◽  
Storage Temperature ◽  
Egg Yolk ◽  
And Storage

scholarly journals Effects of Composition of Diluent, Method of Addition of Glycerol, Freezing Rate, and Storage Temperature on the Revival of Ram Spermatozoa After Deep-Freezing

1972 ◽  
Vol 25 (2) ◽  
pp. 379 ◽  
Author(s):  
KW Entwistle ◽  
ICA Martin
Keyword(s):  
Sodium Chloride ◽  
Phosphate Buffer ◽  
Storage Temperature ◽  
Egg Yolk ◽  
Freezing Rate ◽  
Deep Freezing ◽  
Single Addition ◽  
And Storage ◽  
Reciprocal Replacement

The addition of 6% (vJv) egg yolk to a synthetic diluent [247 mM glucose, 49 mM NaCI, 5 mM KCI, 5 mM phosphate buffer, and 7�5% (vJv) glycerol] improved the survival of ram spermatozoa after deep�freezing. Judging by the activity of spermatozoa after thawing, a single addition of glycerol to the diluted semen at 5�C was as effective as multiple additions giving a graded increase of glycerol concentra-tion over a period of 20 min. Reciprocal replacement of the sodium chloride of the diluent by an increase in the concentration of the phosphate buffer showed that motility of the spermatozoa after thawing was depressed when the level of phosphate exceeded 10 mM.

scholarly journals Comparison of extenders and storage temperature in chilling canine semen

2020 ◽  
Vol 21 ◽  
Author(s):  
Tatiana Almeida Pignataro ◽  
Jessica Maresch de Araújo ◽  
Aline Batista Silva Silva ◽  
Mariane Leão Freitas ◽  
Heitor Castro Alves Teixeira ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Semen Quality ◽  
Membrane Integrity ◽  
Egg Yolk ◽  
Different Temperatures ◽  
Commercial Milk ◽  
The Difference ◽  
And Storage ◽  
Better Than

Abstract This study aimed to compare the effects a commercial milk-based extender and a self-made egg yolk extender had on the quality of canine semen stored at two different temperatures, 5ºC or 15ºC. The ejaculate obtained was split into two aliquots of equal volume and diluted with the milk or egg yolk extender. The final concentration was 100×106 spermatozoa/mL. Diluted semen was placed in transport containers and maintained at final storage temperatures of 5ºC and 15ºC. The quality of the chilled semen was assessed 12, 24, and 36 hours after storage. Semen diluted with the milk extender had higher motility, vigour, and plasma membrane integrity (p<0.05) of the spermatozoa than that diluted with the egg yolk extender. No difference in the semen quality was observed between the stored temperatures in both the groups. The difference observed between the extenders could be due to the standard formulation of the commercial milk extender and the presence of glucose in the mixture. In conclusion, the milk extender was better than the egg yolk extender at preserving the motility, viability, and membrane integrity of chilled canine semen for up to 36 hours. The storage temperature did not seem to affect the semen quality, suggesting that canine semen can be refrigerated at 15ºC.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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