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Abundance, Control and Water! Water! Water!

2016 ◽  
Vol 19 (2) ◽  
pp. 251-271
Author(s):  
Carolyn Thomas ◽  
Jennifer Sedell ◽  
Charlotte Biltekoff ◽  
Sara Schaefer
Keyword(s):  
Water Water Water

scholarly journals Assessing backbone solvation effects in the conformational propensities of amino acid residues in unfolded peptides

2015 ◽  
Vol 17 (38) ◽  
pp. 24917-24924 ◽  
Author(s):  
Niranjan V. Ilawe ◽  
Alexandra E. Raeber ◽  
Reinhard Schweitzer-Stenner ◽  
Siobhan E. Toal ◽  
Bryan M. Wong
Keyword(s):  
Amino Acid ◽  
Amino Acid Residues ◽  
Solvation Effects ◽  
Self Energy ◽  
Polyproline Ii ◽  
Water Water Water

Large energetic contributions to the stabilization of polyproline II result from peptide–water, water–water interactions, and changes of the solvent self-energy.

TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem

2000 ◽  
pp. 765-770
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Baker’S Yeast ◽  
Lactobacillus Delbrueckii ◽  
Hot Pepper ◽  
Baker's Yeast ◽  
Fermentation Conditions ◽  
C 32 ◽  
C 30 ◽  
Water Water Water

TRANSFER OF A POLLUTANT MOLECULE THROUGH A WATER FILM SUPPORTED BY MgO(100): FREE ENERGY PROFILES

1999 ◽  
Vol 06 (06) ◽  
pp. 1265-1274 ◽  
Author(s):  
C. TOUBIN ◽  
S. PICAUD ◽  
P. N. M. HOANG ◽  
C. GIRARDET ◽  
R. M. LYNDEN-BELL
Keyword(s):  
Free Energy ◽  
Transfer Process ◽  
Atomistic Simulation ◽  
Water Film ◽  
Intermolecular Potentials ◽  
Substrate Interface ◽  
Energy Profiles ◽  
Mgo Substrate ◽  
Free Energy Profiles ◽  
Water Water Water

We have determined the free energy profiles for some pollutant molecules (HCl, HOCl and CO 2) entering and crossing a water film supported on a MgO substrate. This was done by using atomistic simulation with models for the pollutant–water, water–water, water–substrate and pollutant–substrate intermolecular potentials. Our aim is to establish these profiles in order to provide a foundation for the understanding of the kinetic processes of pollution on a water-covered surface. We show that the water–substrate interface gives rise to two mimima in the free energy profiles and influence strongly the transfer process.

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