Mineralogical changes of a well cement in various H2S-CO2(-brine) fluids at high pressure and temperature

The reactivity of a crushed well cement in contact with (1) a brine with dissolved H2S-CO2; (2) a dry H2S-CO2 supercritical phase; (3) a two-phase fluid associating a brine with dissolved H2S-CO2 and a H2S-CO2 supercritical phase was investigated in batch experiments at 500 bar and 120, 200 degrees C. All of the experiments showed that following 15-60 days cement carbonation occurred. The H2S reactivity with cement is limited since it only transformed the ferrites (minor phases) by sulfidation. It appeared that the primary parameter controlling the degree of carbonation (i.e., the rate of calcium carbonates precipitation and CSH (Calcium Silicate Hydrates) decalcification) is the physical state of the fluid phase contacting the minerals. The carbonation degree is complete when the minerals contact at least the dry H2S-CO2 supercritical phase and partial when they contactthe brine with dissolved H2S-CO2. Aragonite (calcium carbonate polymorph) precipitated specifically within the dry H2S-CO2 supercritical phase. CSH cristallinity is improved by partial carbonation while CSH are amorphized by complete carbonation. However, the features evidenced in this study cannot be directly related to effective features of cement as a monolith. Further studies involving cement as a monolith are necessary to ascertain textural, petrophysical, and mechanical evolution of cement.     

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

White and red grape juices (GJs) were subjected to ultraviolet C (UV-C) light as a non-thermal preservation technology using a coiled tube UV-C reactor with nine lamps. The effects of UV-C light on microbial (total aerobic count and yeast and mould count) and some chemical quality characteristics (total phenolics, antioxidant capacity, anthocyanin and polymeric colour, etc.) of white and red GJs were investigated. The results were compared with control (untreated) and heat-treated juice samples. Single-pass UV-C treatment (12.6 J/mL) of white and red GJs resulted in 3.51 and 3.59 log reductions in total aerobic count and, 2.71 and 2.89 log reductions in yeast and mould counts, respectively. The microbial loads of both GJs were completely eliminated after two passes through the reactor (25.2 J/mL). After UV-C and heat treatments, there were no significant changes in antioxidant capacity, total phenolics, titratable acidity, soluble solids and pH of white and red GJs (P?>?0.05). The losses in monomeric anthocyanins were 6.1% and 8.7% after UV-C treatment of 12.6 and 25.2 J/mL doses, respectively. However, anthocyanin level of red GJ was significantly affected by the heat treatment with an 11.8% loss (P?<?0.05). The percent polymeric colour of the red GJ with heat treatment was significantly higher compared to the colour with the UV-C treatment.     

In vitro antimicrobial susceptibility of Escherichia coli isolates from clinical bovine mastitis in Finland and Israel

Minimal inhibition concentration (MIC) values of 100 Finnish and 100 Israeli Escherichia coli isolated from clinical bovine mastitis were determined for ampicillin, cephalexin, ceftazidime, dihydrostreptomycin, gentamicin, tetracycline, trimethoprim-sulfadiazine, and ciprofloxacin by an agar dilution method. The in vitro antimicrobial susceptibility of the E. coli isolates was high; only 27% showed resistance to one or more tested antimicrobial agents. Fifteen percent of the Israeli isolates and 14% of the Finnish isolates were resistant to tetracycline, 3 and 16% to cephalexin, 10 and 7% to ampicillin, 13 and 9% to dihydrostreptomycin, and 4 and 2% to trimethoprim-sulfadiazine. No gentamicin-, ceftazidime-, or ciprofloxacin-resistant isolates were detected. Eleven percent of all the isolates were resistant to two or more antimicrobial agents. Tetracycline was most often associated with multiresistant patterns. Most of the multiresistant isolates had very high MIC values, whereas most of those that were resistant to only one tested antibiotic had MIC values close to the susceptibility breakpoint. Antimicrobial resistance appeared to pose no problem in E. coli isolated from mastitic milk of both countries. This is probably due to the controlled use of antimicrobial agents in the treatment of dairy herds. Some differences were present in the resistance patterns, which may reflect the different use of antimicrobial agents in these two countries.     

Mannans as stabilizers of oil-in-water beverage emulsions

The stabilizing effect of spruce galactoglucomannan (GGM) on a model beverage emulsion system was studied and compared to that of guar gum and locust bean gum galactomannans, konjac glucomannan, and corn arabinoxylan. In addition, guar gum was enzymatically modified in order to examine the effect of the degree of polymerization and the degree of substitution of galactomannans on emulsion stability. Use of GGM increased the turbidity of emulsions both immediately after preparation and after storage of up to 14 days at room temperature. GGM emulsions had higher turbidity than the emulsions containing other mannans. The initial turbidity increased with increasing GGM content, but after 14 days storage at room temperature, the turbidity was the highest for GGM/oil ratio of 0.10:1 when ethanol-precipitated GGM was used. Increasing the storage temperature to +45 °C led to rapid emulsion breakdown, but a decrease in storage temperature increased emulsion stability after 14 days. Confocal microscopy showed that the average particle size in the bottom part of GGM emulsions stored for 14 days was smaller than 1 μm. A low degree of polymerization and a high degree of substitution of the modified galactomannans were associated with a decrease in emulsion turbidity.     

Antioxidant,anticholinesterase and antimicrobial constituents from the essential oil and ethanol extract of Salvia potentillifolia

The essential oil of Salvia potentillifolia was analysed by GC and GC–MS. Totally, 123 components were detected in both hydrodistilled and steam-distilled oils, α- and β-pinenes being major compounds. The antioxidant activities were determined by using complementary tests, namely, DPPH radical-scavenging, β-carotene-linoleic acid and reducing power assays. The ethanol extract also showed better activity (IC₅₀ = 69.4 ± 0.99 μg/ml) than that of BHT in the DPPH system, and showed great lipid peroxidation inhibition in the β-carotene-linoleic acid system (IC₅₀ = 30.4 ± 0.50 μg/ml). The essential oil showed meaningful butyrylcholinesterase activity (65.7 ± 0.21%), and α-pinene showed high acetylcholinesterase inhibitory activity (IC₅₀ = 86.2 ± 0.96 μM) while β-pinene was inactive. Antimicrobial activity was also investigated on several microorganisms, and the essential oil showed high activity against Bacillus subtilis and B. cereus. It also exhibited remarkable anticandidal activity against Candida albicans and C. tropicalis with MIC values of 18.5 and 15.5 μg/ml, respectively, while α- and β-pinenes showed moderate activity.     

Einfluss der Aufschlusstemperatur auf die morphologischen Eigenschaften von TMP aus Kiefernholz

Chips from pine wood were subjected to thermo-mechanical pulping (TMP) at 140 and 180?^oC for 5 minutes, whereas the cooked chips were defibrated using a single disk pressurized refiner at the same temperatures (140 and 180?^oC). The fibres were tested for some of their morphological properties including fibre length, fibre width, cellwall thickness. Moreover, the fine fibre fraction (zero fibres) and the content of splinters were also estimated. The results reveal, that increasing the temperature during thermo-mechanical pulping decreases the fibre length, the cell width and the fibre wall thickness. It also increases the amount of fine fibres and increases the curl factor.     

Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

Total anthocyanins (TAC) and individual anthocyanidins (AN) after hydrolysis were measured in 15 red and purple-fleshed potato cultivars produced in five different locations in the Czech Republic and a new cultivar Blaue St. Galler from Switzerland. It was found that TAC, expressed as cyanidin content, varied between 0.7 mg 100 g⁻¹ FW (cv. Blue Congo) and 74.3 mg 100 g⁻¹ FW (cv. Blaue Ludiano). Major differences in cultivars were found for AN relative abundance. For cv. Highland Burgundy Red a high proportion of pelargonidin (98.7%) was characteristic, whereas cv. British Columbia Blue contained almost exclusively cyanidin. Cultivars Violette and Vitelotte showed a relatively high content of malvidin. Cultivar Shetland Black differed from others with its higher content of peonidin (on average 36.7%). High petunidin abundance in the cultivars Valfi, Blue Congo, Salad Blue, Blaue St. Galler, Blaue Hindel Bank, Blaue Ludiano, Blaue Schweden, Farbe Kartoffel and Salad Red was found. TAC and AN contents highly corresponded with antioxidant activity (AA) determined with the ABTS, FRAP and DPPH assays in vitro. High AA was shown by the cultivars Vitelotte, Violette, Blaue Ludiano, Hafija, and Highland Burgundy Red. Increased height above sea level, higher annual sum of precipitation, and lower annual average temperatures caused higher AA and TAC. A high degree of hydroxylation and/or methoxylation of individual anthocyanidins could contribute in conjunction with other phenolics to high AA (peonidin, delphinidin and malvidin in the cultivars Blue Congo, Highland Burgundy Red and Shetland Black). Consequently, new red and purple-fleshed cultivars with high TAC and highly methoxylated and/or hydroxylated AN could be a promising source of favourable antioxidants in human nutrition.     

Plasma levels of carbamazepine and carbamazepine-10,11-epoxide during treatment of epilepsy

Carbamazepine and its epoxide in plasma were measured by liquid chromatography in 25 patients treated with a mean dose of carbamazepine of 12.5 +/- 3.3 mg/kg body weight. The mean concentrations of parent drug and metabolite were 5.4 +/- 2.5 mug/ml and 1.10 +/- 0.42 mug/ml, respectively. A singificant correlation was found between the plasma concentrations of the two compounds (r = 0.64; p less than 0.001), but marked interindividual variation existed in the ratio of carbamazepine to carbamazepine to epoxide. Based on simultaneous measurements in plasma and cerebrospinal fluid, the unbound fraction of carbamazepine in plasma was of the order of 20% as compared to 45% for the epoxide. Thirteen ambulant patients suffering from partial epilepsy with complex symptomatology, who were already being treated with phenytoin in optimal doses (plasma level 14-20 mug/ml) were also given carbamazepine. At plasma levels of the latter of about 5 mug/ml there was no further reduction in the frequency of partial or generalized epileptic seizures. In five patients the dose was increased to produce plasma concentrations of 7 - 8 mug/ml. There was still no improvement and side-effects were seen in three patients.     

Isolation and identification of antimicrobial peptides derived by peptic cleavage of whey protein isolate

The antimicrobial potential of whey protein isolate hydrolyzed by gastrointestinal enzymes was determined by attempting to identify and characterize the antimicrobial peptides responsible. While tryptic and chymotryptic hydrolysates did not show antibacterial activity, whey proteins hydrolyzed for 45–90 min by pepsin exhibited significant activity. Fractionation of 60-min hydrolysate by reversed-phase high performance liquid chromatography yielded 5 fractions that were antibacterial, with minimum inhibitory concentrations comprised between 20 and 35 μg/mL. These fractions contained short peptides not previously identified as antimicrobial. Fragment 14–18 (KVAGT) of β-lactoglobulin is very close to a sequence previously identified as antibacterial and is found in antimicrobial sequences of diverse origin. Five other peptides derived from β-lactoglobulin, and one fragment from α-lactalbumin (f117–121, KVGIN), were also identified as antibacterial. The identified peptides do not match pepsin action exactly, indicating modified proteolysis of unknown origin. Protein by-products of the dairy industry offer potential for large-scale production of antimicrobial peptides.