Hemodialysis‐related headache

Headache is one of the most frequently encountered neurological symptoms during hemodialysis. According to International Classification of Headache criteria dialysis‐related headache was defined as the headache occurring during hemodialysis with no specific characteristic. It resolves spontaneously within 72 hours after the hemodialysis session ends. There are few studies in the literature investigating the clinical features of dialysis headache. The pathophysiology of hemodialysis‐related headache is not known, but various triggering factors have been identified, including changes in blood pressure, serum sodium and magnesium levels during hemodialysis sessions, caffeine deprivation and stress. The aim of this article is to evaluate and analyze features of headache in patients undergoing hemodialysis.     

Microwave Dehydration of Borax: Characterization,Dehydration Kinetics,and Modelling

Glass Physics and Chemistry - In the present study, borax (Na2B4O7·10H2O) was dehydrated using microwave radiation and the dehydration rate curves were calculated. The kinetic parameters and...     

An evaluation of the retention of quality characteristics in fresh and freeze-dried alpine strawberries

Alpine strawberries (Fragaria vesca) are used in fruit juice, marmalade, or jam production and as a result have economical importance in food sector. The fresh alpine strawberries have a tendency to lose their quality in a few days as a result of high water loss and spoilage. In this paper, the results of a study on the effects of freeze drying process on the characteristics of the alpine strawberries, such as firmness, sugar content, pH, colour, weight loss, dissolved solids, anthocyanin and vitamin C content with reference to the fresh, are reported. Freeze‐drying indicated no difference in the characteristics of the alpine strawberries when compared with the fresh. It is found that a slight acid or base addition onto the rehydrated alpine strawberry juice preserved the stability of pigments and the colour. In addition, the rehydrated alpine strawberry juice exhibited an antimicrobial activity towards an important foodborne pathogen, Enterobacter faecium ATCC 6057.     

Studies on an inhibitor produced by lactic acid bacteria of wines on the control of malolactic fermentation

Malolactic fermentation is the microbiological process in wines, where lactic acid bacteria (LAB) govern the process of converting L-malic acid into L-lactic acid. During this process a high microbial load of LAB may lead to an unwanted spoilage phenomena by formation of excessive amounts of undesirable flavor compounds. This study is mainly focused on the isolation of LAB from the native flora of the wine, which has an inhibitory potential against malolactic activity of LAB inherent in wines. An isolate of Leuconostoc mesenteroides subsp. cremoris was found to produce an inhibitory compound against the LAB of wines. This compound was found to be a bacteriocin-like inhibitory substance (BLIS), which has a molecular weight of 32,000 Da, and it was shown that this BLIS was effective in the control of malolactic fermentation.     

Hexagonal lyotropic liquid crystalline mesophase: change of rod-like micelle sizes with changes in concentrations

In the present work, change of rod-like micelle sizes with change of amphiphile concentration in hexagonal mesophase and the effect of inorganic salt additions on the effective length of these micelles have been studied. The investigations were made by the using of electrical conductivity method in shear flow. The dependence of form factor on the anisometricity parameter of rod-like micelles were determined for investigated lyotropic systems.     

Development of antioxidant food packaging materials with controlled release properties

In this study, cellulose acetate (CA) films with different morphological features were prepared in order to control the release rates of low molecular weight natural antioxidants, L-ascorbic acid and L-tyrosine. Increasing CA content in the casting solution decreased the average pore size and porosity of the films, thus, reduced the diffusion rates of both antioxidants through the films. Although both antioxidants have similar molecular weights, L-tyrosine released into water much more slowly than L-ascorbic acid. The highest antioxidant activity in release test solutions was observed with highly porous L-tyrosine containing films. However, when the porosity of the films reduced, the antioxidant activity of L-ascorbic acid released into solution was found to be higher due to trapping of significant amount of L-tyrosine in dense films. The use of different antioxidants caused different changes in morphological and mechanical properties of the CA films. Varying the structural features of the films with the preparation conditions or using different surfaces of the films allowed the controlled release of each antioxidant.     

Enhanced Degradation of Azoxystrobin in Grapes and Model Systems by Ozone Fumigation during Storage

This study was conducted to investigate the natural decline in the residues of the world’s most widely used fungicide, azoxystrobin, in model systems and grapes stored in cold rooms and to determine if ozone fumigation during storage has a contribution to the degradation process. The level of the fungicide gradually decreased both in model systems and grapes with the reduction rates of 53 ± 2 and 29 ± 1%, respectively, at the end of storage. Addition of ozone (1.0 ppm) to the storage atmosphere was found to have a significant influence on fungicide degradation both in model systems and grapes and about 90% reduction rates were recorded. This is the first report demonstrating the accelerated degradation of azoxystrobin by the use of ozone gas treatment.     

DETERMINATION OF THE EFFECT OF LEMON ADDITION UPON ELEMENT CONCENTRATIONS IN TEA

Consumption of tea is a popular tradition in Turkey. In this article, non essential and toxic element concentrations were determined in infusions and lemon added infusions in widely consumed Turkish teas (black, earl grey, and green tea). Element concentrations were found to be in the order of aluminum > nickel > barium in black and earl grey teas. In green tea, the order was changed to aluminum > nickel > lead > barium. The concentrations of arsenic and antimony were below the detection limit of the inductively coupled plasma optical emission spectrometry method employed. The addition of lemon increased aluminum, cadmium, and lead concentrations in all teas whereas nickel concentration increased in black and green tea but decreased in earl grey. The barium concentration was same at all tea samples. In comparison with the recommended daily allowance ratios, the amount of aluminum consumed is between 13.167–24.396% in males and 17.556–32.528% in females for people who consume 200 mL of teas daily. Other elements (cadmium, lead, nickel, barium) which are a concern for tea consumption were determined and the hazard index of daily tea drinking was found to be in the safe range except for green tea with lemon addition.     

Ohmic Tempering of Frozen Potato Puree

Frozen potato puree samples were tempered using an ohmic heating technique. Three salt concentrations (0.50, 0.75, and 1.00 %) and three frequency levels (10, 20, and 30 kHz) were used as experimental variables, and the effects of salt concentration and frequency on ohmic tempering were investigated. Temperature, electrical current, and voltage were measured during the ohmic tempering. Electrical conductivities were evaluated based on the sample geometry and the ohmic heating principle. Increasing the salt concentration and/or frequency increased the electrical conductivity and heating rate, and hence contributed to decreasing the tempering time for the frozen potato puree samples. The tempering time was lowest with the highest salt concentration employed, and longest for the lowest salt concentration and frequency. Temperature differences within the sample during ohmic heating were found to be lowest when employing 0.50 % salt concentration and 10 kHz frequency.     

Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage

Quinces (Cydonia oblonga, Miller) have a crucial economic value owing to their demand as jams or compote, and their high vitamin and fiber content. A preservation method for extending the shelf life of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage was designed in this study. The ascorbic acid content, firmness, total sugar, pH, titratable acidity, respiration rate, soluble solids, weight, total humidity, mold, yeast, and total mesophilic aerobic bacteria count were monitored. It was found that the triple combination of Semperfresh, ascorbic acid and cold storage provides high microbial, chemical and sensorial qualities for the quinces, leading to an extension in shelf life when compared with untreated quinces.