Thermokinetic investigation of effect of temperature on optimum NaCl concentration for petroleum bacterial growth

The power-time curves of growth of three strains of petroleum bacteria at different NaCl concentrations at 40.0 and 50.0 degreesC have been determined by using a 2277 Thermometric Thermal Activity Analyser. An equation of a power-time curve, ln[alphaP(K)/P(t) - 1] = ln[(alphaK - N-0)/N-0] - alphakt, was established based on the generalized logistic equation, where P(t) is the thermal power at time t, K the carrying capacity, P-K = P0K, P-0 the thermal power of one cell, N-0 the bacterial population at time zero, alpha = (k - D)/k. The method of four observed points with the same time interval was used to calculate the value of P-K. The growth rate constant k and the death rate constant D were calculated. The NaCl concentration of optimum growth rate of petroleum bacteria at 40.0 and 50.0 degreesC, respectively, have been obtained according to the curves k - D versus NaCl concentration, which are 0.26, 0.54 and 0.57 mol l(-1) for B-1, B-2 and B-3, respectively, at 50.0 degreesC, 0.26, 0.55 and 0.56 mol l(-1) for B-1, B-2 and B-3, respectively, at 40.0 degreesC. The results indicated that the effect of temperature on NaCl concentration of optimum growth rate was small. (C) 2002 Elsevier Science B.V. All rights reserved.

Gelatin hydrogel electrolytes and their application to electrochemical supercapacitors

Gelatin hydrogel electrolytes (GHEs) with varying NaCl concentrations have been prepared by cross-linking an aqueous solution of gelatin with aqueous glutaraldehyde and characterized by scanning electron microscopy, differential scanning calorimetry, cyclic voltammetry, electrochemical impedance spectroscopy, and galvanostatic chronopotentiometry. Glass transition temperatures for GHEs range between 339.6 and 376.9 K depending on the dopant concentration. Ionic conductivity behavior of GHEs was studied with varying concentrations of gelatin, glutaraldehyde, and NaCl, and found to vary between 10(-3) and 10(-1) S cm(-1). GHEs have a potential window of about 1 V. Undoped and 0.25 N NaCl-doped GHEs follow Arrhenius equations with activation energy values of 1.94 and 1.88 x 10(-4) eV, respectively. Electrochemical supercapacitors (ESs) employing these GHEs in conjunction with Black Pearl Carbon electrodes are assembled and studied. Optimal values for capacitance, phase angle, and relaxation time constant of 81 F g(-1), 75 degrees, and 0.03 s are obtained for 3 N NaCl-doped GHE, respectively. ES with pristine GHE exhibits a cycle life of 4.3 h vs 4.7 h for the ES with 3 N NaCl-doped GHE. (c) 2007 The Electrochemical Society.

新疆三种盐生植物种子萌发和幼苗早期生长对环境的适应对策

肉质小半灌木盐节木（Halocnemum strobilaceum）、里海盐爪爪（Kalidium capsicum）和盐爪爪（Kalidium foliatum）是中国西北盐生荒漠中分布的重要优势种植物。本文对生长在新疆盐漠环境中的三种植物种子的萌发生态学进行了研究。研究内容包括：（1）光照、温度对种子萌发的影响;（2）NaCl盐度对种子萌发和恢复、幼苗生长和恢复的影响;以及（3）低温层积处理对三种盐生植物种子休眠打破和耐盐性影响。 新成熟的盐节木、里海盐爪爪和盐爪爪种子都具有非深度生理休眠，它们分别需要经过4，4和8周的低温层积处理打破休眠。打破休眠的种子萌发的最适光温条件分别是25-30°C和光照（盐节木）;15-30°C，光照或黑暗（里海盐爪爪）;25°C和黑暗（盐爪爪）。 三种盐生植物的种子萌发对NaCl盐度胁迫有相似的响应，即低浓度不抑制萌发，高于一定浓度后，种子萌发随盐度的升高而逐渐降低，直至种子萌发被完全抑制。但是，开始抑制和完全抑制三种植物种子萌发的NaCl盐度是不同的。三种植物种子萌发受到抑制的起始浓度和种子萌发完全被抑制的盐度分别是：0.4和2.0 M（盐节木），0.2和0.6 M（里海盐爪爪），0.2和1.0 M（盐爪爪）。将未萌发的种子转入用蒸馏水饱和的滤纸上继续萌发，三种盐生植物的种子均有可恢复萌发的能力，经4.0 M NaCl处理后的种子，萌发恢复率都高于80%。三种植物的种子在蒸馏水中的总萌发率（在初始盐溶液中萌发的种子数与在蒸馏水中恢复萌发的种子数之和占所有供试种子数的百分率）高于各盐度条件下的种子总萌发率（在初始盐溶液中萌发的种子数与在蒸馏水中恢复萌发的种子数之和占所有供试种子数的百分率）。 盐节木和里海盐爪爪的种子萌发出的幼苗的早期生长对NaCl盐度胁迫有相似的响应，即随着盐度的升高，胚根的伸长逐渐降低;但是低盐度（≤0.4 M）不影响、甚至促进盐节木胚根的伸长，而各个盐度的NaCl均抑制里海盐爪爪的胚根伸长。盐节木的胚根生长较慢，在蒸馏水中培养24 h 后的根长< 1mm。低盐（0.2 M）促进胚根的伸长，但随盐度的继续升高（≥ 0.6 M），胚根伸长逐渐受到抑制，当盐度 ≥ 2.0 M NaCl时，盐节木胚根伸长完全停止。里海盐爪爪的胚根伸长快速，在蒸馏水中培养12 h后的平均根长为5 cm。低盐并不促进里海盐爪爪胚根的伸长，随盐度升高，胚根伸长逐渐受抑制。当盐度 ≥ 1.0 M NaCl时，里海盐爪爪的胚根伸长完全停止。但当转入蒸馏水中时，两种植物的胚根都可以继续伸长，伸长的能力随预处理盐溶液浓度的升高而降低，经 ≥ 4.0 M NaCl 预处理的盐节木胚根完全丧失继续伸长的能力;经0.6 M NaCl 预处理的里海盐爪爪胚根无法继续伸长。 低温层积处理对三种盐生植物的种子在NaCl溶液中的萌发均有显著促进作用。低温层积后，种子萌发可以发生的盐度范围提高;相同浓度NaCl溶液中，低温层积后的种子的萌发率和萌发速率都显著高于未经低温层积处理的种子。 实验结果表明三种盐生植物在种子萌发和早期幼苗生长阶段对盐生生境具有适应性。种子和幼苗早期在高盐分胁迫下保持的萌发恢复能力和胚根伸长生长的恢复能力是对盐生环境的特殊适应对策。这种适应对策有助于这三种植物在新疆的盐漠环境中得以成功的生存和繁衍。

Novel structured emulsions for delivering of food flavours

Flavour release from food is determined by the binding of flavours to other food ingredients and the partition of flavour molecules among different phases. Food emulsions are used as delivery systems for food flavours, and tailored structuring in emulsions provides novel means to better control flavour release. The current study investigated four structured oil-in-water emulsions with structuring in the oil phase, oil-water interface, and water phase. Oil phase structuring was achieved by the formation of monoglyceride (MG) liquid crystals in the oil droplets (MG structured emulsions). Structured interface was created by the adsorption of a whey protein isolate (WPI)-pectin double layer at the interface (multilayer emulsion). Water phase structured emulsions referred to emulsion filled protein gels (EFP gels), where emulsion droplets were embedded in WPI gel network, and emulsions with maltodextrins (MDs) of different dextrose-equivalent (DE) values. Flavour compounds with different physicochemical properties were added into the emulsions, and flavour release (release rate, headspace concentration and air-emulsion partition coefficient) was described by GC headspace analysis. Emulsion structures, including crystalline structure, particle size, emulsion stability, rheology, texture, and microstructures, were characterized using differential scanning calorimetry and X-ray diffraction, light scattering, multisample analytical centrifuge, rheometry, texture analysis, and confocal laser scanning microscopy, respectively. In MG structured emulsions, MG self-assembled into liquid crystalline structures and stable β-form crystals were formed after 3 days of storage at 25 °C. The inclusion of MG crystals allowed tween 20 stabilized emulsions to present viscoelastic properties, and it made WPI stabilized emulsions more sensitive to the change of pH and NaCl concentrations. Flavour compounds in MG structured emulsions had lower initial headspace concentration and air-emulsion partition coefficients than those in unstructured emulsions. Flavour release can be modulated by changing MG content, oil content and oil type. WPI-pectin multilayer emulsions were stable at pH 5.0, 4.0, and 3.0, but they presented extensive creaming when subjected to salt solutions with NaCl ≥ 150 mM and mixed with artificial salivas. Increase of pH from 5.0 to 7.0 resulted in higher headspace concentration but unchanged release rate, and increase of NaCl concentration led to increased headspace concentration and release rate. The study also showed that salivas could trigger higher release of hydrophobic flavours and lower release of hydrophilic flavours. In EFP gels, increases in protein content and oil content contributed to gels with higher storage modulus and force at breaking. Flavour compounds had significantly reduced release rates and air-emulsion partition coefficients in the gels than the corresponding ungelled emulsions, and the reduction was in line with the increase of protein content. Gels with stronger gel network but lower oil content were prepared, and lower or unaffected release rates of the flavours were observed. In emulsions containing maltodextrins, water was frozen at a much lower temperature, and emulsion stability was greatly improved when subjected to freeze-thawing. Among different MDs, MD DE 6 offered the emulsion the highest stability. Flavours had lower air-emulsion partition coefficients in the emulsions with MDs than those in the emulsion without MD. Moreover, the involvement of MDs in the emulsions allowed most flavours had similar release profiles before and after freeze-thaw treatment. The present study provided information about different structured emulsions as delivery systems for flavour compounds, and on how food structure can be designed to modulate flavour release, which could be helpful in the development of functional foods with improved flavour profile.

On the adsorption of hexaammineruthenium (III) at anionic self-assembled monolayers

The binding of the electroactive hexaammineruthenium (III) complex ions to anionic self-assembled monolayers (SAMs) has been investigated by means of chronocoulometry and ac voltammetry. From chronocoulometric data recorded in 10-2 M LiClO4 containing different [Ru(NH3)6]3+ concentrations, we have established the adsorption isotherm of [Ru(NH3)6]3+ on a compact monolayer of 2-mercaptobenzimidazole-5-sulfonate (MBIS) self-assembled on Au(1 1 1). The data were satisfactorily fitted to the linearized Langmuir adsorption isotherm and a binding constant of 4.0 (±0.4) × 106 M-1 has been determined. The electrostatic binding of [Ru(NH3)6]3+ to a dilute PNA-DNA monolayer formed after hybridization on a PNA-modified gold electrode by self-assembly from a mixed solution of mercaptobutan-1-ol and PNA oligonucleotides has been studied by ac voltammetry. The admittance of the PNA-modified electrode after hybridization with complementary DNA was measured in 0.01 M Tris-HCl buffer containing different [Ru(NH3)6]3+ concentrations. Based on these data, a binding constant of [Ru(NH3)6]3+ to the surface-confined PNA-DNA duplex was derived from the Langmuir isotherm and amounts to 2.9 (±0.3) × 105 M-1. As the interactions between [Ru(NH3)6]3+ and the immobilized PNA-DNA hybrids on the gold surface are essentially electrostatic, the adsorption of the highly charged cationic redox complex at low concentrations to the negatively charged PNA-DNA modified surface is in large competition with other monovalent cations present in the electrolyte at higher concentrations. The influence of competing sodium cations was thus studied by adding different NaCl concentrations in the 0.01 M Tris-HCl electrolyte. © 2008 Elsevier Ltd. All rights reserved.

Production and characterization of a trehalolipid biosurfactant produced by the novel marine bacteriumRhodococcussp., strain PML026

AIMS: The aim of this study was to evaluate biosurfactant production by a novel marine Rhodococcus sp., strain PML026 and characterize the chemical nature and properties of the biosurfactant. METHODS AND RESULTS: A novel marine bacterium (Rhodococcus species; strain PML026) was shown to produce biosurfactant in the presence of hydrophobic substrate (sunflower oil). Biosurfactant production (identified as a trehalolipid) was monitored in whole-batch cultures (oil layer and aqueous phase), aqueous phase (no oil layer) and filtered (0·2mum) aqueous phase (no oil or cells; extracellular) and was shown to be closely associated with growth/biomass production. Extracellular trehalolipid levels increased postonset of stationary growth phase. Purified trehalolipid was able to reduce the surface tension of water to 29mN m(-1) at Critical Micellar Concentration (CMC) of c. 250mgl(-1) and produced emulsions that were stable to a wide range of conditions (pH 2-10, temperatures of 20-100°C and NaCl concentrations of 5-25% w/v). Separate chemical analyses of the intact trehalolipid and its constituents demonstrated the compound was in fact a mixture of homologues (>1180MW) consisting of a trehalose moiety esterified to a series of straight chain and hydroxylated fatty acids. CONCLUSIONS: The trehalolipid biosurfactant produced by the novel marine strain Rhodococcus sp. PML026 was characterized and exhibited high surfactant activity under a wide range of conditions. SIGNIFICANCE AND IMPACT OF STUDY: Strain PML026 of Rhodococcus sp. is a potential candidate for bioremediation or biosurfactant production for various applications.

Effect of dietary sodium restriction on taste perception of sodium chloride

The effect of dietary sodium restriction on perceived intensity of and preference for the taste of salt was evaluated in 76 adults, 25-49 years, with diastolic blood pressure between 79-90 mmHg. Participants were volunteers from clinical Hypertension Prevention Trials (HPT), at the University of California, Davis and the University of Minnesota, Minneapolis. Participants followed one of four HPT diets: 1600 mg Na+/day (NA, n=lS), 1600 mg Na+ plus 3200 mg K+/day (NK, n=lS), 1600 mg Na+/day plus energy restriction to achieve weight loss (NW, n=l3) and weight loss only (WT, n=l3). All participants attended regularly scheduled nutri­tion intervention meetings designed to help them achieve the HPT dietary goals. A fifth, no-intervention group, consisted of 20, no-diet-change controls CCN). Sodium, potassium and energy intakes were monitored by analysis of single, 24-hour food records and corresponding overnight urine speci­mens, obtained at baseline and after 12 and 24 weeks of intervention. Hedonic responses to sodium chloride in a prepared cream of green bean soup were assessed by two methods : 1) scaling of like/dislike for an NaCl concentration series on 10-cm graphie line scales and 2) ad libitum mixing of unsalted and salted soups to maximum level of liking. Salt content of the mixes was analyzed by sodium ion-selective electrode. The concentration series was also rated for perceived saltiness­intensity on similar graphie line scales. Tests were conducted at base­line and after approximately 1, 3, 6, 8, 10, 13 and 24 weeks of intervention. Reduction in sodium intake and excretion in NA, NK and NW partici­pants was accompanied by a shift in preference toward less saltiness in soup. The pattern of hedonic responses changed over time: scores for high NaCl concentrations decreased progressively while scores for low concentrations increased. Hedonic maxima shifted fran a concentration of 0.55% at the onset to 0.1-0.2% added NaCl at week 24. During the same time period, the preferred concentration of ad libitum mixes declined 50%. These shifts occurred independently of changes in salti­ness intensity ratings, potassium or energy intakes, and were consistent across the two participating study sites. Like/dislike and sd. libitum responses were similar after 13 and 24 weeks of diet, as were measures of sodium intake and excretion. These findings suggest that after three months of sodium restriction, preference for salt had readjusted to a lower level, reflective of lower sodium intake. Mechanisms underlying the change in preference are unclear, but may include sensory, context, physiological as well as behavioral effects. In contrast, few changes were noted within WT and CN groups. The pattern of hedonic responses varied little in controls while the WT group showed increased liking for mid-range NaCl concentrations. Small, but significant fluctuations in ad libitum mix concentration occurred in both of these groups, but the differences appeared to be random rather than systematic. The results of this study indicate that preference for the taste of salt declines progressively toward a new baseline following reductions in sodium intake. These alterations may enhance maintenance of low­sodium diets for the treatment and prevention of hypertension. Further investigation is needed to establish the degree to which long-term com­pliance is contingent upon variation in salt taste preference.

(65)Zn(2+) transport by isolated gill epithelial cells of the American lobster, Homarus americanus

Gills are the first site of impact by metal ions in contaminated waters. Work on whole gill cells and metal uptake has not been reported before in crustaceans. In this study, gill filaments of the American lobster, Homarus americanus, were dissociated in physiological saline and separated into several cell types on a 30, 40, 50, and 80% sucrose gradient. Cells from each sucrose solution were separately resuspended in physiological saline and incubated in (65)Zn(2+) in order to assess the nature of metal uptake by each cell type. Characteristics of zinc accumulation by each kind of cell were investigated in the presence and absence of 10 mM calcium, variable NaCl concentrations and pH values, and 100 mu M verapamil, nifedipine, and the calcium ionophore A23187. (65)Zn(2+) influxes were hyperbolic functions of zinc concentration (1-1,000 mu M) and followed Michaelis-Menten kinetics. Calcium reduced both apparent zinc binding affinity (K (m)) and maximal transport velocity (J (max)) for 30% sucrose cells, but doubled the apparent maximal transport velocity for 80% sucrose cells. Results suggest that calcium, sodium, and protons enter gill epithelial cells by an endogenous broad-specificity cation channel and trans-stimulate metal uptake by a plasma membrane carrier system. Differences in zinc transport observed between gill epithelial cell types appear related to apparent affinity differences of the transporters in each kind of cell. Low affinity cells from 30% sucrose were inhibited by calcium, while high affinity cells from 80% sucrose were stimulated. (65)Zn(2+) transport was also studied by isolated, intact, gill filament tips. These intact gill fragments generally displayed the same transport properties as did cells from 80% sucrose and provided support for metal uptake processes being an apical phenomenon. A working model for zinc transport by lobster gill cells is presented.

Fixação biológica do nitrogênio e crescimento de plantas de leucena (Leucaena leucocephala (Lam.) de wit.) sob salinidade

This study aimed to evaluate the effects of salinity in the growth and nitrogen fixation in leucaena. Plants were cultivated in Leonard pots containing clean and sterilized sand. The treatments were distributed in a completely randomized design, in a 3x3 factorial, with five replicates. The first factor corresponded to no inoculation and inoculation with Bradyrhizobium sp SEMIA 6070 and SEMIA 6153 strains. The second factor corresponded to NaCl concentrations: 0, 25 and 50 mol m(-3). Were analyzed the height and dry matter accumulation, the number of nodules and nitrogen in plants. The inoculation of plants with the strain SEMIA 6070 provided higher growth and greater nitrogen accumulation in plants thar were not subject to salinity. Nodulation was not affected by salinity. Inoculation with SEMIA 6153 strain provided greater tolerance to salinity.

Constribuição técnica de um sistema de emulsão inversa a base de óleos vegetais para fluidos de perfuração

The developments in formulating drilling fluids to apply in petroleum fields are based on new technologies and environmental challenges, where the technical performance of a developed drilling fluid is used to produce a minimum environmental impact, showing great economy in costs. It is well known that the potential use of oil-based drilling fluids is limited because these fluids when discharged in the sea do not disperse as much as water-based ones and may form waterproof films in the seabed, having a profound effect on plants and animals living in this environment. The current works have been made in investigating fluids called pseudofluids, which are synthetic ester-based, n-paraffin-based and other fluids formed from inverse emulsion. In this research the principal parameters involved in inverse emulsion process were studied, in laboratory scale, using esters as main component. Others commercial drilling fluids were used as comparative samples, as well as samples from laboratory and field where these drilling fluids are being applied. Concentrations of emulsifier and organophilic clay, which are viscosity donor, were varied to verify the influence of these parameters, in different oil/water ratios (55/45, 60/40, 65/35, 70/30, and 75/25). The salt concentration (NaCl) is an indicative parameter of stability and activity of an esterbased fluid. In this research the salt concentration was varied in 10,000, 20,000, and 50,000 ppm of NaCl. Some rheological properties of the produced fluids were studied, such as: initial gel, plastic viscosity, yield point, and apparent viscosity. Through the obtained rheological measures, the existence of two systems could be verified: fluid and flocculated. It could be noticed that the systems were influenced, directly, by the oil/water ratio and emulsifier, organophilic clay and NaCl concentrations. This study showed the viability to use an ester obtained from a regional vegetable product babaçu coconut oil to obtain an efficient and environmental safe drilling fluid

Estudo do equilíbrio e cinética de adsorção de um corante aniônico em quitosana

The phenomenon of adsorption is of fundamental importance for the treatment of textile effluents and removal of dyes. Chitosan is characterized as an excellent adsorbent material, not only for its adsorption capacity but also the low cost production. Equilibrium and kinetic studies were developed in this study to describe the mechanism of adsorption of the anionic azo dye Orange G in chitosan, with the isotherms obtained from the variation of the concentration of dye in the continuous phase. The kinetics of the process was analyzed based on models involving the adsorption of molecules of the dye in nonpolar and polar sites. Adsorption experiments were carried out in water and in saline media with different NaCl concentrations, both for the determination of the equilibrium time as isotherms for making kinetic curves in which the amount of dye adsorbed measured indirectly varied with time. The experiments revealed the opening of the biopolymer structure with increasing concentration of Orange G, accompanied by high pH values and change on the type of interaction between the dye and the adsorbent surface, suggesting behavior advocated by the Langmuir equation in a certain range of concentration of the adsorbate and following the Henry's Law at higher concentrations, from the increased number of sites available for adsorption. The studies conducted showed that the saline medium reduces the chitosan s adsorption capacity according to a certain concentration, the occurrence of the cooperative adsorption process steps kinetic mechanism suggested as a new alternative for the interpretation of the phenomenon

Water osmotic absorption in Coleus blumei plants under salinity stress

Mudas envasadas de Coleus blumei, com três meses de idade, foram submetidas a diferentes concentrações de cloreto de sódio (NaCl: 0,00; 0,25; 0,50 e 1,00%). Visando determinar a absorção osmótica, as mudas tiveram seus caules cortados a 10 cm acima do solo. Os caules remanescentes foram interligados a tubos de vidro por tubos flexíveis de borracha. Foram feitas leituras (cm) a cada 30 minutos dos níveis das colunas de água nos capilares, correspondentes às absorções osmóticas de água, sendo ao todo realizadas onze leituras. em outro momento, mudas de C. blumei, com a mesma idade das anteriores, receberam as mesmas concentrações de NaCl descritas anteriormente, e, ao ar livre, foram avaliadas em termos de transpiração e resistência estomática, usando-se para isto porômetro LI 1600. Usou-se delineamento em blocos casualizados, com cinco repetições, submetendo-se os dados à análise de variância e regressão polinomial. Verificou-se para todos os tratamentos aumento da absorção osmótica até três horas após a adição das soluções. A partir desse momento observou-se reversão da absorção osmótica proporcional ao aumento da concentração salina, sendo esse efeito mais pronunciado em 1,00 % de NaCl, o que reflete perdas crescentes de água pelas raízes. No controle a absorção osmótica apresentou comportamento crescente e linear com o passar do tempo. A transpiração foi proporcionalmente reduzida com o aumento da concentração salina.

Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

The optimum conditions for the production of low methoxyl pectin using pectinmethylesterase (PME) from acerola (Malpighia glabra L.), immobilized in gelatin, have been established by factorial design and response surface methodology. In the case of the free enzymes the optimum conditions for activity, within ranges adequate for food processing, are low NaCl concentrations (0.10 M), relatively high temperatures (55 degreesC) and slightly basic pH values (pH = 9). The temperature and pH seem to have strong influence on the observed activity. In the immobilized enzyme, optimum NaCl concentration was 0.15 M, while the optimum pH remained at 9.0. (C) 2003 Elsevier Ltd. All fights reserved.

Evaluation of 316L Stainless Steel Corrosion Resistance in Solution Simulating the Acid Hydrolysis of Biomass

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Design, construction, and performance of a real-time holographic refractometry prototype for liquid analysis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)