Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

Libliche tfile ... : libliche tfile odr grefṭige arṭtzneie fer gûf un nešome di niṭ in zolchem ṭaiṭš druk gewezn iz ...

[Aharon Ben-Samuel aus Hegershausen]

Sēfer Qav hay-yāšār : ... le-tôʿelet han-nefeš we-gûf û-nešāmā ...

ḥibberô ... Ṣevî Hîrš Ben-... Aharôn Šemû'ēl Qaydanover

Sēfer Qav hay-yāšār : ... le-tôʿelet han-nefeš we-gûf û-nešāmā ...

ḥibberô ... Ṣevî Hîrš Ben-... Aharôn Šemû'ēl Qaydanover

Sēfer Qav hay-yāšār : ... le-tôʿelet han-nefeš we-gûf û-nešāmā ...

ḥibbērô ... Ṣevî Hîrš Ben-... Aharôn Šemû'ēl Qaydanover

Sēfer Qav hay-yāšār : ... le-tôʿelet han-nefeš we-gûf û-nešāmā ...

ḥibbērô ... Ṣevî Hîrš Ben-... Aharôn Šemû'ēl Qaydanover

Gûfô šel Pesaḥ : ô' haggādat Pesaḥ le-tinôqôt Yiśrā'ēl ...

... Šelōmō B. ... Menaḥēm ... had-daršān ...

Wave height (regular and irregular waves) reduction in 2m water depth over a 40-m-long salt marsh test section in a large scale laboratory flume

Coastal communities around the world face increasing risk from flooding as a result of rising sea level, increasing storminess, and land subsidence. Salt marshes can act as natural buffer zones, providing protection from waves during storms. However, the effectiveness of marshes in protecting the coastline during extreme events when water levels and waves are highest is poorly understood. Here, we experimentally assess wave dissipation under storm surge conditions in a 300-m-long wave flume that contains a transplanted section of natural salt marsh. We find that the presence of marsh vegetation causes considerable wave attenuation, even when water levels and waves are high. From a comparison with experiments without vegetation, we estimate that up to 60% of observed wave reduction is attributed to vegetation. We also find that although waves progressively flatten and break vegetation stems and thereby reduce dissipation, the marsh substrate remained remarkably stable and resistant to surface erosion under all conditions.The effectiveness of storm wave dissipation and the resilience of tidal marshes even at extreme conditions suggest that salt marsh ecosystems can be a valuable component of coastal protection schemes.