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

Streptococcus faecalis subsp. liquefaciens was examined for proteolysis and development of bitterness in sterile buffaloes' skim milk with and without some additives. Cell population and the pH of milk were the most important factors in the breakdown of casein and development of bitterness. Sodium chloride level, altering the final concentration of bacteria in milk, had a direct role in the production of bitter peptides. Calcium ions up to 5 mM did not affect proteolysis whereas higher concentrations were inhibitory. Electrophoretic analysis of proteose-peptone formed in sterile skim milk with and without NaCl revealed the presence of 3 peptides, 2 of which were probably associated with bitterness. S. faecalis subsp. liquefaciens produced acidity slowly, but was the most acid producer (1.25% after 72 h) of the streptococci. However, milk coagulated enzymatically and the curd shrinkage was related to salt-dependent acidity. Strains of the organism coagulated fresh citrated human plasma within 21 h at 30 degrees C, but without any visible fibrinolysis. The strains also were all alpha-haemolytic with occasionally a very few beta-haemolytic variants on sheep blood agar. On human blood agar, a weak alpha-reaction was given.
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PMID:Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness. 251 54

Variations in salt (NaCl) content and temperature influenced the microbial development and organoleptic quality of fermenting African locust bean (Parkia filicoidea Welw.) seeds. The influences on microbial growth by different salt contents and temperatures were followed by changes of pH and titratable acidity. A 1% (w/w) salt addition and fermentation at 37 degrees C improved the organoleptic quality of the product. Salt additions above 3% (w/w) and temperatures below 25 degrees C resulted in lower microbial counts, low pH and titratable acid values; fermentation of the processed substrate of African locust bean seeds was inhibited and the organoleptic quality was poor. The predominant microorganism present throughout the fermentation was a Bacillus sp. with characteristics similar to Bacillus subtilis.
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PMID:The influence of salt and temperature on the natural fermentation of African locust bean. 264 87

Salt elimination reactions between the divalent transition carbonyl metalates [L(CO)(n)()M](2)(-) (M = Cr, Mn, Fe; L = CO, NO; n = 3, 4) and the (organo)gallium halides Cl(a)()GaR(3)(-)(a)() (R = CH(3), CH(2)CH(3); a = 1, 2, 3) as well as the intramolecularly donor stabilized species ClGa[(CH(2))(3)NMe(2)](R) (R = Cl, Me, (t)Bu) have been studied in some detail. Novel stable anionic (organo)gallium and chlorogallium metal complexes of the types {[L(CO)(n)()M]Ga[(CH(2))(3)NMe(2)](R)}(-) (1-6), {[L(CO)(n)()M]GaCl(2)}(-) (7, 8), {[L(CO)(n)()M]Ga(Cl)(R)}(-) (9, 10), and {[L(CO)(n)()M](2)Ga(CH(3))}(2)(-) (11-13) have been prepared in high yields and were fully characterized by means of elemental analysis, infrared nu(CO) data, and NMR spectroscopy. The effect of substituents at the Ga center on the Lewis acidity was studied by temperature-dependent NMR (inversion at the N atom of the alkylamine ligand) using the compounds 1-6. The compounds 7-10 are supposed to be dimeric. The dianionic complex [PPN](2){[(CO)(4)Fe-Ga(CH(3))-Fe(CO)(4)]} (11a) was also characterized by single-crystal X-ray diffraction: monoclinic, C2/c, a = 2699.1(3) pm, b = 1411.2(2) pm, c = 2392.8(3) pm, beta = 127.45(1) degrees, V = 7236 x 10(6) pm(3), Z = 4, and R = 0.038 (R(w) = 0.097). The diminished Lewis acidity of the compounds 1-13 is explained by an electrostatic effect, which also stabilizes low-coordinate Ga centers without steric shielding.
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PMID:Reactions of Transition Metal Carbonyl Dianions with (Organo)gallium Chlorides: Anionic Gallium Complexes of Chromium, Iron, and Manganese. Structure of [PPN](2){[(CO)(4)Fe-Ga(CH(3))-Fe(CO)(4)]} 1166 16

Salinization is the accumulation of water-soluble salts in the soil solum or regolith to a level that impacts on agricultural production, environmental health, and economic welfare. Salt-affected soils occur in more than 100 countries of the world with a variety of extents, nature, and properties. No climatic zone in the world is free from salinization, although the general perception is focused on arid and semi-arid regions. Salinization is a complex process involving the movement of salts and water in soils during seasonal cycles and interactions with groundwater. While rainfall, aeolian deposits, mineral weathering, and stored salts are the sources of salts, surface and groundwaters can redistribute the accumulated salts and may also provide additional sources. Sodium salts dominate in many saline soils of the world, but salts of other cations such as calcium, magnesium, and iron are also found in specific locations. Different types of salinization with a prevalence of sodium salts affect about 30% of the land area in Australia. While more attention is given to groundwater-associated salinity and irrigation salinity, which affects about 16% of the agricultural area, recent investigations suggest that 67% of the agricultural area has a potential for "transient salinity", a type of non-groundwater-associated salinity. Agricultural soils in Australia, being predominantly sodic, accumulate salts under seasonal fluctuations and have multiple subsoil constraints such as alkalinity, acidity, sodicity, and toxic ions. This paper examines soil processes that dictate the exact edaphic environment upon which root functions depend and can help in research on plant improvement.
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PMID:World salinization with emphasis on Australia. 1651 May 16

Halobacteriumsp. NRC-1 is an extremely halophilic archaeon that is easily cultured and genetically tractable. Since its genome sequence was completed in 2000, a combination of genetic, transcriptomic, proteomic, and bioinformatic approaches have provided insights into both its extremophilic lifestyle as well as fundamental cellular processes common to all life forms. Here, we review post-genomic research on this archaeon, including investigations of DNA replication and repair systems, phototrophic, anaerobic, and other physiological capabilities, acidity of the proteome for function at high salinity, and role of lateral gene transfer in its evolution.
Saline Syst 2006 Mar 16
PMID:Post-genomics of the model haloarchaeon Halobacterium sp. NRC-1. 1654 28

To determine possible physiological responses to salinity, seedlings of Cereus validus Haworth, a cactus from Salinas Grandes, Argentina, were treated with up to 600 millimolar NaCl for up to 16 days when they were about 9 months old and 100 millimeters tall. Salt stress decreased stem biomass, e.g. it was 19.7 grams for controls and 11.4 grams for plants treated with 400 millimolar NaCl for 14 days. Nocturnal CO(2) uptake in these obligate Crassulacean acid metabolism (CAM) plants was inhibited 67% upon treatment with 400 millimolar NaCl for 14 days (controls, 181 millimoles CO(2) per square meter), while nocturnal accumulation of malate was inhibited 49% (controls, 230 millimoles malate per square meter). The larger accumulation of malate as compared to uptake of atmospheric CO(2) suggests that internal CO(2) recycling occurred during the dark period. Such recycling was lower in the controls ( approximately 20%) than in the NaCl-treated plants ( approximately 50%). The nocturnal increase in malate and titratable acidity depended on the total daily photosynthetically active radiation available; measurements suggest a quantum requirment of 26 photons per malate. As NaCl in the medium was increased to 600 millimolar in daily increments of 50 millimolar, Na and Cl concentrations in the roots increased from about 7 to 100 millimolar, but K concentration in the cell sap remained near 26 millimolar. Concomitantly, concentrations of Na and Cl in the shoots increased from 8 to 17 millimolar and from 1 to 7 millimolar, respectively, while the K concentration increased about 16 to 60 millimolar. In plants maintained for 14 days at 500 millimolar NaCl, the root levels of Na and Cl increased to 260 millimolar, the shoot levels were about 60 millimolar, and the stem bases began to become necrotic. Such Na retention in the roots together with the special possibilities of carbon reutilization given by CAM are apparently survival mechanisms for the temporarily saline conditions experienced in its natural habitat.
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PMID:Influence of Applied NaCl on Crassulacean Acid Metabolism and Ionic Levels in a Cactus, Cereus validus. 1666 7

The physicochemical, microbiological, and organoleptic profile of different commercial table olive products from retail outlets was studied. Average pH values were 4.00, 3.96, and 4.31 for Spanish-style green, naturally black, and dry-salted olives, respectively, while salt content was 6.21, 7.34, and 8.00% for the same commercial products. Mean values for titratable acidity were 0.53 and 0.63% (wt/vol) for green and naturally black olives. In general, mean values for pH, titratable acidity, and salt content were in accordance with the requirements established by the International Olive Oil Council (IOOC) for the trade of table olives, although considerable variation was observed within individual olive samples. Salt content of dry-salted olives did not meet the minimum limit of 10% established by the IOOC. The dominant microbiota consisted of lactic acid bacteria and yeasts. Their population was less than 10(9) CFU ml(-1), as stipulated by the IOOC standard for fermented olives held in bulk in a covering liquid. These microorganisms come from the natural microbiota found in spontaneous fermentations and impose no risk to human health. No enterobacteria, pseudomonads, Bacillus cereus, or Clostridium perfringens were detected in any of the samples given the physicochemical characteristics found. The organoleptic profile varied greatly according to processing style and commercial preparation. Green olives had more uniform sensory characteristics than naturally black and dry-salted olives. The most important attributes that influenced the judgment of the panelists were salt content and crispness of the olives.
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PMID:Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets. 1686 13

The synthesis and structural elucidations of novel boron and aluminum complexes incorporating the tripodal triamido [N3]3- ligand framework that is hypothesized to promote the preorganized pyramidal geometry for high Lewis acidity are reported. Salt metathesis between the in situ-generated trianionic lithium complexes of the tripodal amido ligands with BCl3 leads to boranes HC[SiMe2N(4-MeC6H4)]3B (1) and MeSi[SiMe2N(4-MeC6H4)]3B (2); however, substitution of the N-Ar group with the bulky tBu affords the unexpected non-boron-containing LiCl adduct {[HC(SiMe2NtBu)2(SiMeNtBu)]Li3(Et2O)Cl}2 (3) via apparent elimination of MeBCl2. The products derived from the salt metathesis reaction with AlCl3 are determined by the reaction medium: while the reaction in a hexanes-ether mixture or toluene affords solvated salt adduct HC[SiMe2N(4-MeC6H4)]3Al.ClLi(Et2O)2 (4) or salt adduct HC[SiMe2N(4-MeC6H4)]3Al.ClLi (5), respectively; the addition of a small amount of THF produces a mixture of complexes HC[SiMe2N(4-MeC6H4)]3Al.(THF) (6, major) and HC[SiMe2N(4-MeC6H4)]3Al(OCH=CH2).Li(THF)2 (7, minor). The desired complex 6 can be exclusively formed using HC[SiMe2N(4-MeC6H4)]3Li3.(THF)3 and the hexanes-ether mixture solvent. The molecular structures of complexes 1, 3, 5, 6, and 7 have been elucidated by X-ray diffraction studies. The structure of 1 shows an approximately trigonal pyramidal geometry at B with no significant N-B p-p pi-interactions. The strong salt adduct and solvate formation of the tripodal amido Al complex, as well as its similarity to the strong Lewis acid Al(C6F5)3 in the THF adduct and enolaluminate formation and structure, indicate the desired core structure [N3]Al is indeed highly Lewis acidic.
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PMID:Tripodal amido boron and aluminum complexes. 1729 Nov 30

Hydrocarbonate-chloride-sodium mineral water has a prokinetic effect, reduces lithogenicity of bile and decreases the level of glycoproteins in biological fluids improving their rheological characteristics. Saline "rapa" baths decrease intragastric pH, stimulate pancreatic secretion, normalize mucus composition and activate protective-adaptive mechanisms of organism. Pelotherapy modulate gastric juice acidity making antigelicobacteria effect and decrease glycoproteins concentration of digestive sectets.
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PMID:[Use of resort factors in Novosibirsk region in the treatment of digestion system diseases]. 1827 9

1. It seems first of all clear from our results that the effect of electrolytes upon electrophoretic charge is essentially the same, whether one is dealing with silica dust, bacteria, or yeast cells, although certain quantitative differences appear which will later be discussed. 2. The normal negative charge on the suspended particles appears to be slightly increased by very low concentrations of electrolytes, markedly so in the case of yeast cells. Increase in charge due to minimal concentrations of electrolytes has been recorded by Loeb (1922) for collodion particles. 3. Higher concentrations of electrolytes cause a marked and progressive decrease in negative charge, sometimes leading to an isopotential condition and sometimes to a complete reversal of charge with active migration toward the cathode. This effect is apparently due to the cation alone and increases with the valency of the cation, except that the H ion shows specially marked activity, between that of bivalent and trivalent ions. Since NaOH behaves like an ordinary univalent salt, increased alkalinity of a solution does not further depress the charge already depressed by salts; but, since the H ion is much more active than other univalent or bivalent ions, increased acidity does cause a further progressive depression of charge, even in salt solutions. Certain electrolytes appear to show individual peculiarities due to something else than their valency. Thus KCl for example is distinctly more effective than NaCl. Sodium chloride in general appears to exert less influence upon electrophoretic charge, either in low or high dilution, than do other compounds of univalent ions studied. This depressing effect of moderately high concentrations of electrolytes is much less marked with yeast cells than with Bacterium coli. Silica dust is still less affected by monovalent and bivalent ions than are the yeast cells but appears to be more affected than either yeast or Bacterium coli by AlCl(3). 4. Very high concentrations of AlCl(3) (above 10(-2)M) show a third effect, a decrease of the positive charge produced by concentrations of moderate molar strength. This is analogous to phenomena observed for trivalent salts by Northrop and De Kruif (1921-22) and for acid by Winslow, Falk, and Caulfield (1923-24). 5. Organic substances, such as glucose, glycerol, and saponin produce no effect on electrophoretic velocity until they reach a concentration at which viscosity changes are involved. 6. The first two results observed,-(a) the increase in charge as a result of slight additions of electrolytes, and (b) the marked decrease in charge with further concentration of electrolytes, depending on the valency of the cation, so far as vegetable cells are concerned, are entirely in accord with the theory of the Donnan equilibrium as worked out by Loeb (1922). We might assume in explaining such phenomena that the plant cell contains a certain proportion of unbound protein material and that the first modicum of cation which enters the cell is bound by the protein, leading to an increase in the relative negative charge of the cell as compared with its menstruum, while subsequent increments of cation remain unbound in the cell and thus lower its charge. When we find, however, that the same phenomena are apparent with collodion particles, as shown by Loeb, and with silica dust, it seems difficult to apply such a theory, involving the conceptions of a permeable membrane and unbound organic compounds. Loeb (1923-24) suggests that the primary increase may be due to an aggregation of anions in the part of the electrical double layer adjacent to the suspended particles; but why there should be first an aggregation of anions and later (with increasing concentration) an aggregation of cations, is not easy to conceive. The third result,-the reversion to a more negative charge in the presence of a marked excess of trivalent ions,-is again difficult to explain. Loeb, in this connection, postulates the existence of complex ion-protein compounds, which can scarcely be assumed in the case of the silica particles.
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PMID:THE INFLUENCE OF ELECTROLYTES UPON THE ELECTROPHORETIC MIGRATION OF BACTERIA AND OF YEAST CELLS. 1987 94


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