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Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Saliva stimulation by gum chewing has been reported to neutralize plaque acidity. We compared the plaque pH response to bread with honey followed by sucrose-or sorbitol-sweetened gum chewing for 20 minutes. Bread and honey was chosen as previous work in our laboratory found this a worst case challenge in terms of the extent and duration of the pH decline. The study design was factorial with: 4 subjects x 2 replicates x 3 treatments. Each subject received each of the 3 treatments: food (bread and honey), food followed by sorbitol chewing gum, and food followed by sucrose chewing gum. Subjects accumulated plaque for 3 days on a partial prosthesis with a glass electrode set in the approximal space in the gap left by a missing first molar. Plaque pH was monitored for 150 min: baseline (0-10), food (11-30), +/- gum chewing (31-50), post-chew monitoring (51-150). ANOVA of mean plaque pH showed no difference between treatments at baseline. Significantly higher pH levels (p < 0.01) were shown with both gums compared to no gum during the chew and post-chew phases. Plaque pH data were also converted to absolute acid values (cH). Food alone produced 1703 mumol/min.; food followed by sorbitol chewing gum produced 53 mumol/min.; and food followed by sucrose gum produced 156 mumol/min. While the post-chew pH curves were not identical for sucrose vs. sorbitol chewing gums, both neutralized plaque acidity, probably due to the induced salivary action.
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PMID:Effect of gum chewing on the pH of dental plaque. 144 15

This study evaluates the response of the gastric mucosa to pentagastrin in a group (HAG) of 17 andean subjects compared to a similar group of 17 subjects at sea level (LAG). Both groups had normal fundic, body and antrum mucosa as demonstrated by endoscopic and histological means. Each group underwent two assays, the first one with a dose of 6 micrograms/kg and 72 hours later, the second administration with 3 micrograms/kg. In the HAG the acid response expressed as concentration and output was significantly greater with 6 micrograms/kg that with 3 micrograms/kg. In the LAG the difference was not statistically significant. The ANOVA analysis showed, for both determinations, free and total acidity, a different response pattern between the HAG and LAG for both doses. The response of both groups to the 3 micrograms/kg reveals a lesser sensitivity to pentagastrin of the parietal cell in HAG.
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PMID:[Sensitivity of the parietal cell to the effect of pentagastrin in men living at high altitude]. 156 13

Successful organ transplantation depends on adequate preservation of cellular function. We tested the effect of four commonly used donor organ preservation fluids on the ability of cultured bovine pulmonary artery endothelial cells to release endothelium-derived relaxing factor (EDRF). Columns of endothelial cells grown on microcarrier beads were exposed to either University of Wisconsin (Belzer's) solution, Marshall's preservation fluid, Euro-Collins solution, or a blood-based preservation fluid at 4 degrees C for 6 hours, and then to Krebs-Henseleit buffer at 37 degrees C for 1 hour. They were then stimulated with boluses of bradykinin, and the EDRF released was detected by bioassay. The release of EDRF from endothelial cells previously exposed to a preservation fluid was compared with the release of EDRF from control columns of cells perfused throughout at 37 degrees C with Krebs-Henseleit buffer. Previous exposure to any of the three non-blood-based preservation fluids did not attenuate bradykinin-stimulated EDRF release. By contrast, previous perfusion with the blood-based solution completely inhibited EDRF release (p less than 0.01, ANOVA), an effect attributable to the acidity of the solution. Donor organ preservation fluids differ in their effect on endothelial cell function, and this has important implications for lung and for other organ transplantation.
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PMID:Donor organ preservation fluids differ in their effect on endothelial cell function. 175 67

The purpose of this study was to determine the ability of three commercially available chewing gums (Extra, Trident, and CareFree) to stimulate saliva flow and reverse the plaque acid and ionized calcium levels induced by a glucose challenge. Electrodes to measure pH and pCa were situated in a Hawley appliance. When the Hawley appliance was in place, the electrodes were inserted into three day old plaque at maxillary interproximal sites. A pressure sensor, located in the posterior center of the Hawley appliance, was used to record swallowing rates. After baseline values were determined, the test procedure consisted of first administering a 5% glucose challenge solution followed by a 10 minute challenge effect period, a 5 minute gum chewing or product period, and finally a 10 minute product effect period after the test gum was discarded. An ANOVA was used to compare the ability of each chewing gum to stimulate saliva and cause a return of the plaque acid and/or ionized calcium to baseline levels following product discard. The three chewing gum products varied in both time and level of pH attained while neutralizing plaque acidity (p less than .05) induced by the glucose rinse. No significant differences were found between the chewing gums for the pCa data and swallowing rates. All chewing gum products stimulated swallowing and effectively reversed plaque pH and pCa changes caused by the glucose rinse.
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PMID:Clinical study to evaluate the effects of three marketed sugarless chewing gum products on plaque pH, pCa, and swallowing rates. 259 31

A total of 73 different honeys from seven botanical origins [ling (Calluna vulgaris L.), heather (Erica sp.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), honeydew (Quercus sp.), spike lavender (Lavandula latifolia M.) and french lavender (Lavandula stoechas L.)] have been classified by applying discriminant analysis to their metal content data and other common physicochemical parameters. Fifteen minerals were identified and quantified using atomic emission spectroscopy (AES) for K and Na, and inductively coupled plasma atomic emission spectrometry (ICP-AES) for Mg, Ca, Al, Fe, Mn, Zn, B, Cu, Co, Cr, Ni, Cd and Pb. Moreover, eight physicochemical parameters were analysed following the Harmonised Methods of the International Honey Commision: ash content, moisture, insoluble matter, reducing sugars, apparent sucrose, diastase activity, free acidity and hydroxymethylfurfural. The honeys analysed were characterised and distinguished using chemometrics. ANOVA highlighted significant differences between the honeys in terms of the mean contents of all variables except apparent sucrose, HMF, Fe and Zn. Principal component analysis was used as a descriptive tool to visualise the data structure in two dimensions, finding relationships between variables and types of honey. Likewise, discriminant analysis, together with various methods (stepwise, forward and backward), was used to select the variables with the highest discriminating power, which allowed us to classify all of the botanical origins considered in this work, achieving a global success rate close to 90% following cross-validation.
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PMID:Classifying honeys from the Soria Province of Spain via multivariate analysis. 1585 92

Previous researchers have observed that surface crystals of calcium lactate sometimes develop on some Cheddar cheese samples but not on other samples produced from the same vat of milk. The causes of within-vat variation in crystallization behavior have not been identified. This study compared the compositions of naturally smoked Cheddar cheese samples that contained surface crystals with those of samples originating from the same vat that were crystal-free. Six pairs of retail samples (crystallized and noncrystallized) produced at the same cheese plant on different days were obtained from a commercial source. Cheese samples were 5 to 6 mo old at the time of collection. They were then stored for an additional 5 to 13 mo at 4 degrees C to ensure that the noncrystallized samples remained crystal-free. Then, the crystalline material was removed and collected from the surfaces of crystallized samples, weighed, and analyzed for total lactic acid, L(+) and D(-) lactic acid, Ca, P, NaCl, moisture, and crude protein. Crystallized and noncrystallized samples were then sectioned into 3 concentric subsamples (0 to 5 mm, 6 to 10 mm, and greater than 10 mm depth from the surface) and analyzed for moisture, NaCl, titratable acidity, L(+) and D(-) lactic acid, pH, and total and water-soluble calcium. The data were analyzed by ANOVA according to a repeated measures design with 2 within-subjects variables. The crystalline material contained 52.1% lactate, 8.1% Ca, 0.17% P, 28.5% water, and 8.9% crude protein on average. Both crystallized and noncrystallized cheese samples contained significant gradients of decreasing moisture from center to surface. Compared with noncrystallized samples, crystallized samples possessed significantly higher moisture, titratable acidity, L(+) lactate, and water soluble calcium, and significantly lower pH and NaCl content. The data suggest that formation of calcium lactate crystals may have been influenced by within-vat variation in salting efficacy in the following manner. Lower salt uptake by some of the cheese curd during salting may have created pockets of higher moisture and thus higher lactose within the final cheese. When cut into retail-sized chunks, the lower salt, higher moisture samples contained more lactic acid and thus lower cheese pH, which shifted calcium from the insoluble to the soluble state. Lactate and soluble calcium contents in these samples became further elevated at the cheese surface because of dehydration during smoking, possibly triggering the formation of calcium lactate crystals.
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PMID:Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese. 1623 Jun 79

To investigate the changes in physicochemical properties and volatile constituents in apricot during postharvest ripening, the volatile compounds of 28 apricot cultivars were investigated by means of liquid-liquid microextraction (LLME), GC-FID, and GC-MS. Fruits picked at their optimal harvestable stage of maturity were analyzed at harvest and after ripening at 20 degrees C under controlled conditions. Soluble solids (SS), titratable acidity (TA), levels of sugars (saccharose, fructose, and glucose), and organic acids (citric and malic acids) were also determined. Thirty-three volatile compounds, including 6 esters, 5 C6 compounds, 4 alcohols, 3 carbonyl compounds, 6 terpenic compounds, and 9 lactones, were identified. Changes in the levels of volatiles have been found to increase greatly during post-harvest ripening in comparison to the modifications observed for the other physicochemical characteristics. The discrimination of the 28 apricot cultivars into four distinguishable aroma groups was achieved by statistical treatment of the data including ANOVA, principal component, and cluster analyses.
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PMID:Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 Cultivars. 1737 18

Samples of herd milk (506) were analyzed to assess sources of variation for milk coagulation properties (MCP) for 5 different dairy cattle breeds. Data were recorded in 55 single-breed dairy herds in the Trento province, a mountain area in northeast Italy. The 5 cattle breeds were Holstein-Friesian (8 herds), Brown Swiss (16 herds), Simmental (10 herds), Rendena (13 herds), and Alpine Gray (8 herds). Herd milk samples were analyzed for the MCP traits, milk rennet coagulation time (RCT), curd-firming time, and curd firmness (a30), as well as protein and fat percentages, somatic cell count, Soxhlet-Henkel acidity, and bacterial count. An ANOVA was performed to study the effect of breed, herd within breed, DIM, month of lactation, protein and fat percentages, somatic cell score, titratable acidity, and log bacterial count within breed on MCP. Breed was the most important source of variation. In particular, the Rendena breed showed the best MCP traits at 13.5 min and 27.0 mm for RCT and a30, respectively. The Holstein-Friesian breed had the worst coagulation properties at 18.0 min and 17.5 mm for RCT and a30, respectively. The other 3 breeds showed intermediate coagulation properties. The RCT values were better at the beginning of lactation, whereas RCT and a30 values were better in September and October (14.3 min and 25.7 mm, respectively). Among the composition traits, only the titratable acidity affected MCP traits of herd milk positively.
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PMID:Milk coagulation ability of five dairy cattle breeds. 1763 10

Soft drink pH (initial pH) has been shown to be a causative factor--but not necessarily the primary initiating factor--of dental erosion. The titratable acidity or buffering capacity has been acknowledged as playing a significant role in the etiology of these lesions. This in vitro study sought to evaluate five different soft drinks (Coca-Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappucino coffee drink) and tap water (control) in terms of initial pH and buffering capacity. Initial pH was measured in triplicate for the six beverages. The buffering capacity of each beverage was assessed by measuring the weight (in grams) of 0.10 M sodium hydroxide necessary for titration to pH levels of 5.0, 6.0, 7.0, and 8.3. Coca-Cola Classic produced the lowest mean pH, while Starbucks Frappucino produced the highest pH of any of the drinks except for tap water. Based on statistical analysis using ANOVA and Fisher's post hoc tests at a P < 0.05 level of significance, Red Bull had the highest mean buffering capacity (indicating the strongest potential for erosion of enamel), followed by Gatorade, Coca-Cola Classic, Diet Coke, and Starbucks Frappucino.
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PMID:The potential effects of pH and buffering capacity on dental erosion. 1805 May 78

In this study, two different doses of commercial beta-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with beta-glucanase were characterized by higher concentration of many volatile compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments.
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PMID:Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes. 1880 45


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