Oxygen contents, sulfate concentrations, and changes of IPLs under different storage conditions of samples from ODP Leg 204 and IODP Expedition 311

We have studied the effects of slow infiltration of oxygen on microbial communities in refrigerated legacy samples from ocean drilling expeditions. Storage was in heat-sealed, laminated foil bags with a N2 headspace for geomicrobiological studies. Analysis of microbial lipids suggests that Bacteria were barely detectable in situ but increased remarkably during storage. Detailed molecular examination of a methane-rich sediment horizon showed that refrigeration triggered selective growth of ANME-2 archaea and a drastic change in the bacterial community. Subsequent enrichment targeting methanogens yielded exclusively methylotrophs, which were probably selected for by high sulfate levels caused by oxidation of reduced sulfur species. We provide recommendations for sample storage in future ocean drilling expeditions.

Influencia de las condiciones de almacenamiento sobre la relajación de aceros de pretensado = Influence of storage conditions on prestressing steel relaxation losses

La pérdida de tensión por relajación en las armaduras activas afecta de forma importante a las estructuras de hormigón pretensado. Por ello se realizan ensayos de relajación de los alambres y cordones de pretensado tras su fabricación. Después, el material es enrollado y almacenado durante periodos que en ocasiones pueden superar el año de duración. Generalmente se desprecia la influencia que estas operaciones posteriores a la fabricación pueden tener sobre el material. Sin embargo, diversos fabricantes y suministradores han constatado experimentalmente que, en ocasiones, el material almacenado durante un periodo prolongado presenta pérdidas de relajación mayores que inmediatamente tras su fabricación. En este trabajo se realizan ensayos de laboratorio para comprobar la influencia que el radio de enrollamiento y el periodo de almacenamiento tienen sobre las pérdidas de relajación. También se propone un modelo analítico que permite predecir de manera razonablemente aproximada el valor del ensayo de relajación sobre un alambre sometido a un enrollamiento prolongado. Este modelo explica la evolución del perfil de tensiones durante el proceso de enrollamiento-almacenamiento-desenrollamiento, así como la influencia de las tensiones residuales

Influencia de las condiciones de almacenamiento sobre la relajación de aceros de pretensado = Influence of storage conditions on prestressing steel relaxation losses

La pérdida de tensión por relajación en las armaduras activas afecta de forma importante a las estructuras de hormigón pretensado. Por ello se realizan ensayos de relajación de los alambres y cordones de pretensado tras su fabricación. Después, el material es enrollado y almacenado durante periodos que en ocasiones pueden superar el año de duración. Generalmente se desprecia la influencia que estas operaciones posteriores a la fabricación pueden tener sobre el material. Sin embargo, diversos fabricantes y suministradores han constatado experimentalmente que, en ocasiones, el material almacenado durante un periodo prolongado presenta pérdidas de relajación mayores que inmediatamente tras su fabricación. En este trabajo se realizan ensayos de laboratorio para comprobar la influencia que el radio de enrollamiento y el periodo de almacenamiento tienen sobre las pérdidas de relajación. También se propone un modelo analítico que permite predecir de manera razonablemente aproximada el valor del ensayo de relajación sobre un alambre sometido a un enrollamiento prolongado. Este modelo explica la evolución del perfil de tensiones durante el proceso de enrollamiento- almacenamiento-desenrollamiento, así como la influencia de las tensiones residuales.Stress relaxation losses on active reinforcement have significant impact on prestressed concrete structures. This is why relaxation tests are carried out on prestressing steel wires and strands after being manufactured. Then, these materials are coiled and stored for a long-term period, sometimes in excess of one year. The influence of these operations, carried out after manufacturing, is usually neglected. Nevertheless, some manufacturers and contractors have noticed that, sometimes, when relaxation tests are carried out after a long-term storage, the relaxation losses found are higher than those measured immediately after manufacturing. In this work, lab tests are performed to check the influence of the coiling radius and the period of storage on the relaxation test. In addition to this, an analytical model is presented to predict the results of a relaxation

Bruise susceptibility in pome fruits under different loading and storage conditions

Samples of "Golden" and "Granny Smith" apples and "Conference" and "Doyenne of Cornice" pears have been tested. A great effect of storage conditions has been detected for pear but not for apple varieties. Both apple cultivars show to be equally resistant to quasi-static and to dinamic loading while pear varieties show great differences. All these effects can be quantified in order to describe mathematically species and varieties behavior.

French-frying quality of potatoes : as influenced by cooking methods, storage conditions, and specific gravity of tubers /

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Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months

"Though olive oil is a perishable product, there is not a European regulation for maximum consumption time after production, in part because its durability depends on the storage conditions. The main objectives of this study were to compare the influence of the type of storage on changes of Portuguese virgin olive oils and to verify whether the addition of Catostylus tagi could increase the oxidative stability of olive oil. Over 12 months, the conservation status of monovarietal and blended olive oils in four contexts possible to be used by the consumer was monitored. The analyzed parameters were chlorophyll content, free acidity, peroxide value, specific extinction coefficients at 232 and 270 nm and delta K. Spaced determinations of iodine index and total tocopherol contents complemented the study. Results showed that at Mediterranean temperatures and normal storage procedure, the mean time to reach maximum peroxides value was 12–13 months. At artificial light storage, C. tagi was effective in reducing peroxides evolution by 11 %."

The impact of storage conditions upon gentamicin coated antimicrobial implants

A systematic approach was developed to investigate the stability of gentamicin sulfate (GS) and GS/poly (lactic-co-glycolic acid) (PLGA) coatings on hydroxyapatite surfaces. The influence of environmental factors (light, humidity, oxidation and heat) upon degradation of the drug in the coatings was investigated using liquid chromatography with evaporative light scattering detection and mass spectrometry. GS coated rods were found to be stable across the range of environments assessed, with only an oxidizing atmosphere resulting in significant changes to the gentamicin composition. In contrast, rods coated with GS/PLGA were more sensitive to storage conditions with compositional changes being detected after storage at 60 °C, 75% relative humidity or exposure to light. The effect of γ-irradiation on the coated rods was also investigated and found to have no significant effect. Finally, liquid chromatography–mass spectrometry analysis revealed that known gentamines C1, C1a and C2 were the major degradants formed. Forced degradation of gentamicin coatings did not produce any unexpected degradants or impurities.

Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

A storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored for up to 6 mo under the following conditions: temperature (10, 20 and 30degreesC), relative humidity (RH) (40 and 65%). Storage of adzuki at elevated temperature (30degreesC) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the preservation of adzuki quality were 10degreesC and 65% RH.

Effect of storage time and conditions on the seed coat colour of Australian adzuki beans

Two varieties of adzuki beans (Vigna angularis), Bloodwood and Erimo, were stored at temperatures of 10, 20 or 30degreesC, and relative humidities (RH) 40 or 65%, and samples were analysed at 0, 1.5, 3 and 6 months. Storage at 30degreesC for > 1.5 months caused a significant decrease in the a(star) and b(star) colour values and darkening of the seed coat. Beans stored at 65% RH had lower L-star but higher a(star) and b(star) colour values than those stored at 40% RH. Bloodwood and Erimo samples showed similar trends in colour during storage. The best storage conditions for the preservation of the adzuki colour were 10degreesC and 65% RH. The Australian beans had lower L-star, a(star) and b(star) colour values than Japanese Erimo-shouzu beans and storage increased the difference.