Search results for "Sodium chloride"
showing 10 items of 122 documents
Isolated in-vitro perfusion of pig hearts obtained from the abattoir: an alternative to animal experiments?
1994
Isolated pig hearts (German farm pigs) were characterized after global in-vivo ischaemia as a potential alternative to in-vivo animal studies. Hearts were harvested from adult farm swine at the abattoir 10.3 +/- 2.1 min after incision of the carotid artery. They were immediately perfused and thereafter stored in ice-cold cardioplegic (St Thomas's) solution. After 38 +/- 3 min, retrograde perfusion was started with oxygenated pig blood (37 degrees C; 5000 U Heparin.l-1; pH 7.38 +/- 0.1; 11 mmol glucose.l-1) at a flow rate of 85 ml.min-1 100 g-1 wet weight (gww-1) for 30 min (n = 10). Additionally, shortly after obtaining the hearts, ATP and CP content were measured by enzymatic tests in 10 p…
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages
2013
In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, …
Effects of salinity and temperature on long-term survival of the eel pathogen Vibrio vulnificus biotype 2 (serovar E)
1999
ABSTRACT Vibrio vulnificus biotype 2 (serovar E) is a primary eel pathogen. In this study, we performed long-term survival experiments to investigate whether the aquatic ecosystem can be a reservoir for this bacterium. We have used microcosms containing water of different salinities (ranging from 0.3 to 3.8%) maintained at three temperatures (12, 25, and 30°C). Temperature and salinity significantly affected long-term survival: (i) the optimal salinity for survival was 1.5%; (ii) lower salinities reduced survival, although they were nonlethal; and (ii) the optimal temperature for survival was dependent on the salinity (25°C for microcosms at 0.3 and 0.5% and 12°C for microcosms at 1.5 to 3.…
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
2010
NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl2 and KCl on the fermentation profiles of cracked directly brined Manzanilla-Aloreña olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combinations led to lactic acid processes. The growth of Enterobacteriaceae populations was always limited and partially inhibited by the presence of CaCl2. Only time to reach half …
The Formal Redox Potential of the Ti(IV, III) Couple at 25 °C in 1 M HCl 2 M NaCl Medium
2007
The formal redox potential of the Ti(IV, III) couple has been determined at 25 degrees C in 1 M HCl, 2 M NaCl aqueous medium, by emf measurements of a junction-free cell with glass and mercury electrodes. Ti(III) and Ti(IV) concentrations were changed by controlled electrolysis. The mean value of the searched formal potential, in a large range of total titanium concentration, is 9 +/- 1 mV against the molar hydrogen electrode in the same ionic medium.
The formal redox potential of the Yb(III,II) Couple at 0°C in 3.22 molal NaCl medium
2004
Following our previous investigations on aqueous solutions of hypooxidized and iperoxidized species, we managed, by lowering the temperature of the solutions to 0 degrees C, to obtain, by electrochemical methods, Yb(II) and Yb(III) mixtures, enough stable to determine by a potentiometric method the formal redox potential of the Yb(IlI, II) couple. Its value, in a large range of total Ytterbium concentration, is -1233 +/- 3 mV against the molal hydrogen electrode in the 3.22 m NaCl medium.
Determination of taste-active compounds of a bitter camembert cheese by omission tests
2001
The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…
Reducing salt level in food : an integrated study of salt release and perception in model and real food systems
2008
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Intrinsic viscosities of polyelectrolytes: specific salt effects and viscometric master curves.
2013
Dilute solutions of the sodium salt of polystyrene sulfonic acid (PSS-Na) were measured viscometrically as a function of composition in aqueous solvents of different salinity, where the extra salt was either NaCl or CaCl2. Such experiments yield {η}, the generalized intrinsic viscosities (hydrodynamic specific volume) of the polyelectrolyte for arbitrary polymer concentrations, c. In the limit of infinite dilution {η} becomes identical to the intrinsic viscosity [η]. For NaCl {η} decreases monotonously with rising c, whereas maxima are passed in the case of CaCl2. Condensing c and the concentration of extra salt in the mixed solvent into a single variable enables the establishment of predic…
Salt concentration and particle density dependence of electrophoretic mobilities of spherical colloids in aqueous suspension.
2007
Using laser Doppler velocimetry in the superheterodyne mode, we conducted a systematic study of the electrophoretic mobility of dispersions of small silica spheres (a=18 nm) suspended in water at different salinities and particle concentrations. The concentration of NaCl was varied from 40 microM up to 16 mM, while the particle concentrations were varied between 4.2x10(18) and 2.1x10(20) m-3. We find a decrease of mobility with increasing salt concentrations and an increase with increased particle number densities. The latter observation is not backed by the standard cell model of electrophoresis with Shilov-Zharkikh boundary conditions. Rather, if the experimental data are interpreted with…