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Ocean acidification (OA) is well-known for impairing marine calcification; however, the end response of several essential species to this perturbation remains unknown. Decreased pH and saturation levels (Ω) of minerals under OA is projected to alter shell crystallography and thus to reduce shell mechanical properties. This study examined this hypothesis using a commercially important estuarine oyster Magallana hongkongensis. Although shell damage occurred on the outmost prismatic layer and the undying myostracum at decreased pH 7.6 and 7.3, the major foliated layer was relatively unharmed. Oysters maintained their shell hardness and stiffness through altered crystal unit orientation under pH 7.6 conditions. However, under the undersaturated conditions (ΩCal ~ 0.8) at pH 7.3, the realigned crystal units in foliated layer ultimately resulted in less stiff shells which indicated although estuarine oysters are mechanically resistant to unfavorable calcification conditions, extremely low pH condition is still a threat to this essential species.

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (p

This special issue combines original research with seminal reviews of the biological impact of ocean acidification. The ten contributions cover a wide range of topics from chemical and biological responses to increased CO2 and decreased pH to socio-economical sensitivities and adaptation options. Overall, this special issue also highlights the key knowledge gaps and future challenges. These include the need to develop research strategy and experiments that factor in evolution, incorporate natural variability in physical conditions (e.g., pH, temperature, oxygen, food quality and quantity) and ecological interactions. The research presented in this special issue demonstrates the need to study more habitats (e.g., coastal, deep sea) and prioritize species of ecological or economic significance.

The aim of this study was to produce chocolate goat dairy beverages with the probiotic Bifidobacterium lactis and to evaluate the effects of goat cheese whey and prebiotics (inulin and oligofructose) on the physicochemical parameters and sensory features of the beverages. All of the formulations (n = 7) exhibited decreased pH values and a concomitant increase in acidity during refrigerated storage. Beverages made with the lowest amounts of whey (F1 and F3) exhibited a greater decrease in pH after 14 days of storage. The apparent viscosity increased for up to 21 days for all formulations and up to 28 days for F4 (6 g 100 mL−1 prebiotics and 45 mL 100 mL−1 whey). B. lactis exhibited counts between 6 and 8 log CFU mL−1. F4 presented the highest median sensory attributes for flavor and aroma, which may be related to the larger amounts of prebiotics and whey in this formulation. Thus, F4 is considered to be the formulation that best represents the desirability profile chosen for the probiotic chocolate goat dairy beverage as defined as probiotic viability above 7 log CFU mL−1 and improved viscosity and sensory features.

Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates, diacetates and citrates. This project evaluated the effect of Ional (1.5, 2.5, 3.5%), Ional LC (1.5, 2.5, 3.5%) and Optiform SD4 (2.5%) compared to a control on selected physical and chemical characteristics of ready-to-eat vacuum-packaged bologna slices stored less than 4°C for up to 112 days of retail display. Water activity (a w), expressible moisture (WHC), pH, fat and moisture content, cooking yield, texture profile analysis, puncture test, Hunter color values were evaluated. Addition of antimicrobials decreased pH. Product with Optiform SD4 (2.5%) had the highest cooking yield. Bologna formulated with Optiform SD4 (2.5%) had the highest springiness and hardness values after control and the highest puncture value. Water activity was not significantly different (p>0.05) between treatments. Furthermore, day of display had no significant effect on aw. L and a values were not significantly different between treatments, except for Ional LC (3.5%) compared to the control. Overall, treatments with Ional (1.5%), (2.5%) and Optiform SD4 (2.5%) were most effective for preserving the quality of the bologna (s). Also, the highest levels of antimicrobial agents had a detrimental effect on the quality of ready-to-eat bolognas.

peer-reviewed The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2 for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/S ratios confirmed that CO pretreatment did not mask spoilage and could be more sensitive than colour parameters at monitoring discoloration as colour was not retained. Exposure to CO did not have any negative effect on meat quality attributes, while mild temperature abuse (6 °C) increased purge loss and decreased pH.

Background This study characterises the molecular processes altered by both elevated CO2 and increasing temperature in oysters. Differences in resilience of marine organisms against the environmental stressors associated with climate change will have significant implications for the sustainability of coastal ecosystems worldwide. Some evidence suggests that climate change resilience can differ between populations within a species. B2 oysters represent a unique genetic resource because of their capacity to better withstand the impacts of elevated CO2 at the physiological level, compared to non-selected oysters from the same species (Saccostrea glomerata). Here, we used proteomic and transcriptomic analysis of gill tissue to evaluate whether the differential response of B2 oysters to elevated CO2 also extends to increased temperature. Results Substantial and distinctive effects on protein concentrations and gene expression were evident among B2 oysters responding to elevated CO2 or elevated temperature. The combination of both stressors also altered oyster gill proteomes and gene expression. However, the impacts of elevated CO2 and temperature were not additive or synergistic, and may be antagonistic. Conclusions The data suggest that the simultaneous exposure of CO2-resilient oysters to near-future projected ocean pH and temperature results in complex changes in molecular processes in order to prevent stress-induced cellular damage. The differential response of B2 oysters to the combined stressors also indicates that the addition of thermal stress may impair the resilience of these oysters to decreased pH. Overall, this study reveals the intracellular mechanisms that might enable marine calcifiers to endure the emergent, adverse seawater conditions resulting from climate change. Electronic supplementary material The online version of this article (doi:10.1186/s12864-017-3818-z) contains supplementary material, which is available to authorized users.

Understanding how seafood will be influenced by coming environmental changes such as ocean acidification is a research priority. One major gap in knowledge relates to the fact that many experiments are not considering relevant end points related directly to production (e.g., size, survival) and product quality (e.g., sensory quality) that can have important repercussions for consumers and the seafood market. The aim of this experiment was to compare the survival and sensory quality of the adult northern shrimp (Pandalus borealis) exposed for 3 wk to a temperature at the extreme of its thermal tolerance (11C) and 2 pH treatments: pH 8.0 (the current average pH at the sampling site) and pH 7.5 (which is out of the current natural variability and relevant to near-future ocean acidification). Results show that decreased pH increased mortality significantly, by 63%. Sensory quality was assessed through semiqualitative scoring by a panel of 30 local connoisseurs. They were asked to rate 4 shrimp (2 from each pH treatment) for 3 parameters: appearance, texture and taste. Decreased pH reduced the score significantly for appearance and taste, but not texture. As a consequence, shrimp maintained in pH 8.0 had a 3.4 times increased probability to be scored as the best shrimp on the plate, whereas shrimp from the pH 7.5 treatment had a 2.6 times more chance to be scored as the least desirable shrimp on the plate. These results help to prove the concept that ocean acidification can modulate sensory quality of the northern shrimp P. borealis. More research is now needed to evaluate impacts on other seafood species, socioeconomic consequences, and potential options.

Liposomes are representative lipid nanoparticles widely used for delivering anticancer drugs, DNA fragments, or siRNA to cancer cells. Upon targeting, various internal and external triggers have been used to increase the rate for contents release from the liposomes. Among the internal triggers, decreased pH within the cellular lysosomes has been successfully used to enhance the rate for releasing contents. However, imparting pH sensitivity to liposomes requires the synthesis of specialized lipids with structures that are substantially modified at a reduced pH. Herein, we report an alternative strategy to render liposomes pH sensitive by encapsulating a precursor which generates gas bubbles in situ in response to acidic pH. The disturbance created by the escaping gas bubbles leads to the rapid release of the encapsulated contents from the liposomes. Atomic force microscopic studies indicate that the liposomal structure is destroyed at a reduced pH. The gas bubbles also render the liposomes echogenic, allowing ultrasound imaging. To demonstrate the applicability of this strategy, we have successfully targeted doxorubicin-encapsulated liposomes to the pancreatic ductal carcinoma cells that overexpress the folate receptor on the surface. In response to the decreased pH in the lysosomes, the encapsulated anticancer drug is efficiently released. Contents released from these liposomes are further enhanced by the application of continuous wave ultrasound (1 MHz), resulting in substantially reduced viability for the pancreatic cancer cells (14%).

Onion juices were prepared by various heat treatments (at 105-120 o C for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p

The objective of the present study was to investigate the feasibility of using a gliding arc (GA) discharge to inactivate microorganisms in water. Microbubble generators were utilized to uniformly disperse gas bubbles that contain H 2 O 2 in water. In addition, the residual effect of H 2 O 2 in plasma-treated water was assessed by continuous quantitative measurement of microbiological colony forming units (cfu) in water after the completion of GA discharge. Application of the GA plasma discharge to water decreased pH from 6.15 to 3.55 after 25-min treatment, and the lowered pH was maintained for 4 h after treatment ceased. The present study showed a total 6-log reduction in the cfu counts of Escherichia Coli with plasma treatment of 25 min duration: 4-log reduction from 10 6 to 10 2 during treatment and an additional 2-log reduction from 10 2 to 10 0 during the 2 h after treatment. The use of microbubble generators significantly enhanced the benefit of H 2 O 2 in acidic water, increasing the bacterial inactivation ability of the plasma treatment with GA discharge.

The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased the titratable acidity within 72 h. Physico-chemical properties were also determined at different time intervals (24, 48 and 72 h) of probiotication. Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with L. casei could be useful in providing health benefits to the consumers.DOI: http://dx.doi.org/10.3126/ijasbt.v1i3.8301 Int J Appl Sci Biotechnol, Vol. 1(3) 2013 : 127-131

Background The INTERCEPT Blood System uses amotosalen-HCl and UVA light to cross-link DNA and RNA, thereby inhibiting pathogen replication. Although previous studies have shown that this treatment alters in vitro platelet quality, most studies have assessed apheresis platelets or platelets pooled from 5 or 6 donors. In Australia, platelets are prepared using buffy-coats from 4 donors, with SSP+ and have lower plasma carryover than recommended by the manufacturer (32–47%). As such, it is currently unknown whether these platelet concentrates are suitable for INTERCEPT treatment. Materials and methods Platelet concentrates were prepared by pooling four buffy-coats with SSP+, resulting in 30% plasma carryover. Two platelet units were pooled and split to generate paired units, with one unit treated with the INTERCEPT System (n = 6), whilst the other remained untreated (n = 6). All units were stored for seven days at 22 °C with agitation. Results INTERCEPT treatment resulted in 10·4 ± 4·3% loss of platelets, but did not significantly affect the functional integrity of mitochondria. INTERCEPT-treated platelets demonstrated a decreased pH, accelerated lactate production and glucose consumption, as well as higher surface expression and increased secretion of P-selectin and reduced collagen-induced aggregation. These changes were particularly evident from day 5 of storage. Conclusion The observed increase in platelet glycolysis following INTERCEPT treatment is consistent with previous literature reports. Importantly, the in vitro changes were less marked than previously reported indicating that the platelets suspended in SSP+ with reduced plasma carryover are of suitable in vitro quality following INTERCEPT treatment and storage.

Brewer’s spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer’s spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p

Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.

Climate models predict that the average temperature in the North Sea could increase 3–5 °C and surface-waters pH could decrease 0.3–0.5 pH units by the end of this century. Consequently, we investigated the combined effect of decreased pH (control pH 8.1; decreased pH 7.6) and temperature (control 6.7 °C; elevated 9.5 °C) on the hatching timing and success, and the zoeal development, survival, feeding, respiration and growth (up to stage IV zoea) of the northern shrimp, Pandalus borealis. At elevated temperature, embryos hatched 3 days earlier, but experienced 2–4 % reduced survival. Larvae developed 9 days faster until stage IV zoea under elevated temperature and exhibited an increase in metabolic rates (ca 20 %) and an increase in feeding rates (ca 15–20 %). Decreased pH increased the development time, but only at the low temperature. We conclude that warming will likely exert a greater effect on shrimp larval development than ocean acidification manifesting itself as accelerated developmental rates with greater maintenance costs and decreased recruitment in terms of number and size.

Fat replacers can be used to improve the sensory and functional properties of reduced-fat cheeses. The effect of gum tragacanth (GT) on the rheological, functional and sensory properties of half-fat and full-fat Cheddar cheese during ripening was investigated. Four Cheddar-style cheeses were made in triplicate: full-fat control (FFC), half-fat control (HFC), full fat + GT (FFGum) and half fat + GT (HFGum). Cheesemilk for the latter two cheeses was supplemented with GT at a level of 0.05% (w/v); all cheeses were ripened at 8 °C for 10 months. Moisture and moisture-to-protein ratio were increased by GT addition. GT addition resulted in decreased pH in both FFGum and HFGum cheeses during ripening, especially the FFGum cheese. GT appeared to affect proteolysis only in the FF cheeses. GT was successful in decreasing hardness and springiness values during ripening. GT increased meltability in the FFGum cheese and to a lesser extent in the HFGum cheese in late ripening. An increase in opaqueness was also observed due to GT addition regardless of fat level. Dynamic small amplitude oscillatory rheology showed a depression in LTmax and an increase in G′ at 75 °C caused by GT at 7 months of ripening. GT did not appear to have any impact on starter bacteria and NSLAB counts. Results from a consumer ranking preference test showed that the GT was not successful in fully mimicking the sensory properties of the FFC cheese. These results suggest that GT appears more suited to enhancing the textural and functional properties of half-fat Cheddar cheese than its sensory properties.

Ocean warming and acidification are co-occurring stressors likely to affect marine biota through climate-driven change to the ocean. We investigated the effects of increased temperature and lowered pH, solely and in combination, on the growth of the endemic Australian bryozoan, Celleporaria nodulosa. Two temperatures and three pH levels were fully crossed in experimental treatments performed in winter 2008 (August) and summer 2009 (February/March). Fragments of C. nodulosa colonies (clones) were collected from Coffs Harbour, NSW, Australia, (30°18′S, 153°09′E) and elongation of colonies was assessed periodically over a 12-day incubation period. Lowered pH in winter significantly decreased growth. Elevated temperatures during the summer significantly impeded the growth of bryozoan colonies, possibly masking the effect of ocean acidification and discovering a maximal thermal tolerance at around 27 °C for C. nodulosa. The effects of decreased pH and increased temperature may be seasonally dependent and particularly acute during the summer months. Thermal stress may in fact be the initial stressor before ocean acidification, negatively affecting organisms in such a way that they are unable to survive before feeling the effects of ocean acidification.

Thirty-six mini nylon-bags-silos, with about 4 kg corn forage were inoculated with 5% sour yoghurt (Yoghurt) and 5% sourdough (Dough) on a dry matter basis. Silos were kept for 70 days during which four silos of each group were evaluated for their apparent properties (smell, colour and texture) and chemical composition at days 10, 30 and 70 of the experiment. Neither Yoghurt nor Dough had any effect on physical properties of ensiled materials. Inoculation of whole-crop corn with sourdough and sour yoghurt significantly decreased pH, ash content and ammonia nitrogen, while dry matter determined using toloen distillation (DMT), Flieg point, crude protein (CP), and total nitrogen increased (P

The quality of Atlantic cod from one trawl catch and one longline catch, caught at the same time and location, was assessed and compared. In addition, the effect of ice storage in 7 days on quality parameters was investigated. No differences between the cod from the two catches were observed on microbial activity and drip loss. Trawl caught cod had decreased pH and increased TMA compared to longlined cod. Catch Damage Index showed that trawling gave increased damages compared to longlining, where trawling resulted in poor bleeding and bruises, while longlining resulted in gaffing damages. Both color and sensory analyses confirmed the poor bleeding of trawl caught cod. In addition, the longline caught cod had increased overall sensory quality and increased lightness. Water holding capacity was decreased in trawled cod compared to longlined cod together with increased protein denaturation measured by differential scanning calorimetry. Texture analysis showed increased firmness in longlined cod. Cod loins stored on ice for 7 days encountered decreased quality attributes evaluated by sensory methods, firmness, water holding capacity and lightness, while microbial growth, pH and protein denaturation of the loin increased. In this study, the catch of Atlantic cod caught by longline had a better overall quality compared to the catch of cod caught by trawl.

The effectiveness of many promising drug candidates (e.g. anticancer agents) awaits the development of drug forms capable of delivery of their drug load specifically to particular sites of an organism or a cell. To make universal and efficient drug carriers, administered drug-loaded vehicles should be able to reach the pathologic zone, recognize and bind their targets at a therapeutic concentration before clearance from the organism. Numerous methods have been developed to couple drug vehicles with active targeting substances - including monoclonal antibodies and substrates or ligands for pathologic cell receptors. Other approaches have included the use of such factors as decreased pH and elevated activity of enzymes in tumor tissues and the hypoxic environment inside the tumor core. This review makes an attempt to analyze the main factors that influence targeting on the kinetic or thermodynamic level that may provide the basis for a strategy to develop and improve drug delivery systems.

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE L , a and b ), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE L and a decreased significantly with added pine needles relative to the control (p

This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chickens were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five weeks feeding experiment, broilers were slaughtered, and stored at 4 for five weeks. As storage time increased, the presence of mulberry leaves and dandelion extracts resulted in decreased pH, and L * and increased TBARS, VBN, and a * value in all treatment groups (P

UF soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh ginger rhizome was extracted and added separately to 100 gm milk retentate. The latter batch had no ginger extract as a control. All groups were salted with 4 % NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately pickled in salted permeate (4%), while the other was kept without pickling. All cheese samples were stored at 5±2°C for 6 weeks. The results revealed that, cheese pickling increased the proteolysis and acid value, while decreased pH and total volatile fatty acids (T.V.F.A.). Fortification with ginger extract enhanced cheese proteolysis and (T.V.F.A.), while reduced pH value and peroxide values (P.V.) of cheese samples. In general, un-pickled soft cheese was more springiness, firmer, darker and more yellowish compared with pickled cheese samples. Fortification with ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree and decrease in firmness of both pickled and un-pickled soft cheese. Ginger extract-fortified cheese enhance the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris, which more pronounced in pickled samples. Mould and Yeast were detected only in control cheese samples after 2 weeks. Ginger extract fortified cheese gained the highest scores for flavour, texture and overall acceptability in both pickled and un-pickled cheese samples, which became more acceptable over storage.

The aim of this study is tenderizing spent hens meat by using cheap local materials such as bitter orange juice, vinegar, salt and sugar for 1,2, 3 and 4h, distill water is used (T ) in curing to make it a s 1 standard. Bitter orange juice (acidity of 1.5) (T ), vinegar (acidity of 7) (T ), table salt (2%) (T ) and sugar (2%) 2 3 4 (T ) were used. The processed meat was storied under -18 C ± 2 C for a month to investigate the influence 5 o o of the type of treatment and the periods of storing and submersion on the sensory properties and chemical qualities through estimating the percentage of moisture, hydrogen number pH, volume of the released extract. A sensory properties evaluation of the qualities of flavor, juiciness, tenderness and overall acceptance was carried out. Results of curing in the different solutions revealed a decreased pH value in (T ) 2 and T ; while the highest significant differences (p

Listeriosis concerns have led to increased antimicrobial use; reformulation may affect quality. The objective was to determine the effects of potential antimicrobials on quality of natural casing frankfurters. Eleven treatments were used: no antimicrobials (control); 3.0% sodium lactate and sodium diacetate blend (SL+SD); 1.0%, 2.5%, and 3.5% buffered sodium citrate (SC); 1.0%, 2.5%, and 3.5% buffered sodium citrate and sodium diacetate blend (SC+SD); and 1.0%, 2.5%, and 5.0% whey protein peptides (WP). Trained and consumer panelists analyzed sensory characteristics. Cooking yield was unaffected by treatment (P0.05). Addition of SC and SC+SD decreased pH (P0.05). Texture profile analysis was conducted. Hunter color values and growth of aerobic bacteria and lactic acid bacteria were monitored over 15 weeks of storage. No samples reached spoilage. SL+SD 3% caused few changes; WP caused changes perceived as negative; and SC and SC+SD caused changes often perceived as positive.

We studied the effects of exposure to seawater equilibrated with CO2-enriched air (CO2 2380 ppm) from eggs to maturity and over two subsequent generations on the copepod Acartia tsuensis. Compared to the control (CO2 380 ppm), high CO2 exposure through all life stages of the 1st generation copepods did not significantly affect survival, body size or developmental speed. Egg production and hatching rates were also not significantly different between the initial generation of females exposed to high CO2 and the 1st and 2nd generation females developed from eggs to maturity in high CO2. Thus, the copepods appear more tolerant to increased CO2 than other marine organisms previously investigated for CO2 tolerance (i.e., sea urchins and bivalves). However, the crucial importance of copepods in marine ecosystems requires thorough evaluation of the overall impacts of marine environmental changes predicted to occur with increased CO2 concentrations, i.e., increased temperature, enhanced UV irradiation, and changes in the community structure and nutritional value of phytoplankton., Marine Pollution Bulletin, 56(6), pp.1086-1090; 2008

Cell-penetrating peptides (CPPs) including TAT peptide (TATp) have been successfully used for intracellular delivery of a broad variety of cargoes including various nanoparticulate pharmaceutical carriers (liposomes, micelles, nanoparticles). Here, we will consider the main results in this area, with a special emphasis on TATp-mediated delivery of liposomes and DNA. We will also address the development of "smart" stimuli-sensitive nanocarriers, where cell-penetrating function can be activated by the decreased pH only inside the biological target minimizing thus the interaction of drug-loaded nanocarriers with non-target cells.

Glucose, 2-deoxyglucose (2-DOG), and α-methylglucose (α-MG) inhibited staphylococcal enteroxin A (SEA) synthesis by Staphylococcus aureus 196E whereas β-methylglucose (β-MG) and 3-0-methylglucose (3-0-MG) did not inhibit even at high concentrations. Glucose and β-MG decreased the pH (< 6.0) whereas the pH with 2-DOG, α-MG was above 8.0 at 24 h. Glucose (at levels not inhibitory to SEA synthesis) potentiated the inhibition of toxin synthesis by 2-DOG and β-MG and the glucose-analog combinations had a decreased pH. The inhibition of SEA synthesis by glucose, glucose analogs, or glucose-analog combinations does not appear to be directly related to a decline in pH. The inhibitory effects shown by glucose and its analog suggest that SEA synthesis may be regulated by a mechanism similar to catabolite repression.

Exhaled breath condensate (EBC) of patients with inflammatory diseases has a decreased pH. This could make EBC-pH an interesting tool for studying work-related inflammatory processes, provided that normal work activities would not interfere with the results. We consequently tested whether EBC-pH was influenced by moderate exercise. Fifteen healthy nonsmoking subjects exercised for 30 min on a treadmill by walking at 60% of predicted maximal heart rate. Four EBC samples were obtained: one to learn the technique, one before exercise, one immediately after exercise, and one 60 min later. EBC-pH was significantly increased after exercise compared to before (mean of 8.27 vs. 8.20, p = 0.001). It remained significantly increased after 60 min (8.25, p = 0.02). The increase was strongest for the subjects with lowest pH. All pH measures were significantly correlated with each other. Light physical activity increases EBC-pH. The persistence of this increase after the end of the exercise poses a serious challenge if one wants to use this technique for health surveys or for diagnostic purposes. It could prevent the observation of a lowered EBC-pH that results from an inflammatory response.

The energy status of the chicken at slaughter has a large impact on the development of pH postmortem and thus on color and water-holding capacity (WHC). Supplementation of creatine monohydrate and glucose (CMH+GLU) may increase the creatine content in the muscles before slaughter, thereby delaying the formation of lactic acid and postponing the pH decline. The objective of this study was to examine the impact of supplementing CMH+GLU in the drinking water within the last 48 h before slaughter on the pH decline, meat color, and WHC in the pectoralis major from 2 strains of Ross chickens. Forty Ross 308 (fast-growing) female chickens and 40 Ross 1972 (slow-growing) female chickens had free access to drinking water either supplemented with CMH (15 g/ L) and glucose (50 g/L) within the last 48 h before slaughter or without supplementation. All chickens were slaughtered at 42 or 43 d of age irrespective of weight. Temperature and pH were measured at 1 and 30 min and at 1, 3, 8, and 24 h postmortem. Also, WHC measured as drip loss and color were determined postmortem. The CMH+GLU supplementation decreased pH (P < 0.05) at all time points between 1 min and 8 h postmortem in both strains, whereas at 24 h postmortem only pH in Ross 308 chickens were decreased significantly upon supplementation. Lightness was significantly increased in the meat from Ross 308 but not from Ross 1972 chickens upon supplementation. This interaction was significant (P < 0.05). The redness of the meat was decreased upon supplementation (P < 0.05), although only significantly in Ross 1972. The pH was lower for Ross 1972 chickens at the early time points (P < 0.01) and also a higher drip loss (P < 0.05), lightness (P < 0.01), and redness (P < 0.001) were observed. Thus, there seems to be no beneficial effect of CMH+GLU supplementation on chicken meat quality on the basis of results from this experiment.

Emami, M.R., Seifi, H. and Tavakoli, Z. 2006. Effects of totally intravenous thiopental anesthesia on cardiopulmonary and thermoregulatory system in donkeys. J. Appl. Anim. Res., 29: 13–16. This study was conducted on five donkeys (Equus asinus) to investigate the effects of thiopental Total Intra-Venous Anesthesia (TTVA) approach on heart, respiration, blood gas and body temperature of the donkey. Atropine-acepromazine-xylazine premedicated donkeys were anesthetized with 5% solution of thiopental 7 mg/kg and maintained for 100 min with a thiopental solution (8 mg/kg BWin 500 ml normal saline). Heart and respiratory rates increased and temperature decreased at 10 min post anesthesia. PaCO2 and bicarbonate increased resulting in decreased pH after anesthesia. There were no marked ECG changes. Animals were in sternal recumbency for 66±6.52 min after interruption of anesthetic infusion. Thus thiopental TTVA appeared to produce good surgical anesthesia of long duration in donkeys but the recovery per...

Our objectives were to examine the relationship of aftertaste to milk disliking, characterize the aftertaste, examine several changes in milk (decreased pH, increased fat level, addition of sucrose, presence of light-induced oxidation) for their ability to alter the intensity/persistence of aftertastes, and determine whether people who dislike milk because of its aftertaste differ from milk likers in the amount they salivate or in their 6-n-propylthiouracil (PROP) taster status. We conducted focus groups with people who disliked milk. A descriptive analysis panel characterized the aftertaste of milk. Milk dislikers participated in a hedonic test of several altered milk samples and in a PROP taster test. Changes in the milks affected the aftertaste, but did not significantly affect hedonic ratings. PROP taster status of milk dislikers was dissimilar to the distributions reported for the United States population, with greater-than-expected numbers of PROP-sensitive individuals. Milk dislikers salivated relatively more in response to milk than did milk likers.

Avian and non-avian dinosaur eggshell contains clues that are helpful in the reconstruction of ancient habitats and behaviors. Fossilized eggshell often shows signs of corrosion attributed to acid dissolution of the calcium carbonate, but this process has never been quantified in controlled experiments. In work reported here, extant avian dinosaur eggshell fragments were placed in buffered solutions of varying pH and temperature for varying periods of time. Changes in the appearance, mass, surface area, and thickness were described and compared with naturally weathered eggshell. Treatment resulted in corrosion and pitting of the outer surface and corrosion of the mammillary structure of the inner surface. Fragment mass, surface area, and thickness generally decreased in response to decreased pH and to increased temperature and exposure time. A classification scheme for eggshell corrosion is proposed.

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

Halothane negative Durocs (n=36) were slaughtered, and subjected to: accelerated chill (AC: -30C for 2 h, with air circulation, followed by equilibration at 4C for 20-22 h), conventional chill (CC: 4C for 22-24 h with water sprayed every 2 h until 12 h postmortem), and slow chill (SC: 10-12C for 12 h followed by equilibration at 4C for 10-12 h). Color, pH, and drip loss were determined for the Semimernbranosus (SM) Biceps femoris (BF), Longissirnus thoracis (LlJ, and Longissirnus lumborum (LL). In the ham muscles, AC decreased b * values and drip loss. Decreased drip loss was restricted to the outer sites. Ham muscles were darkest in the mid location and lightest in the inner locations. In the Longissirnus, AC decreased pH but did not afect color or drip loss. Compared to SC, ACproved beneficial, however, AC had no advantages over CC in pigs with minimal predisposition to quality problems.

We examined how smoking influenced the bacillus detected from acute and chronic sinusitis cases and the pH of nasal discharge.There was no significant difference in the bacillus detected in sinusitis due to the presence of smoking.The pH of nasal discharge temporarily falls during smoking.The decreased pH of nasal discharge may decrease the bacillus growth inhibition of the normal flora.

It is known, that the properties of cement-based materials can be significantly improved by addition of carbon nanotubes (CNTs). The dispersion of CNTs is an important process due to an extremely high specific surface area. This aspect is very relevant and is one of the main factors for the successful use of CNTs in cement-based materials. The influence of CNTs in different amounts (from 0 to 0.5 percent) on the pH values of water solutions and fresh cement pastes, and also on rheological properties, flow characteristics, setting time and EXO reaction of the fresh cement pastes was analyzed in this work. It was found that the increment of the amount of CNTs leads to decreased pH values of water solutions and fresh cement pastes, and also increases viscosity, setting times and EXO peak times of fresh cement pastes.

The objective of this study was to determine the effects of different bale density and the number of stretch film layers on chemical composition and quality of sorghum bale silage. In this research, Early Sumac variety of sorghum was used as the silage material, bale silage as the silage making technique and silage stretch film as the wrapping material. Research was arranged as 2×3 factorial following a completely randomized experiment design and four replications were carried out. Sorghum bales were carried out on two different densities (450 and 650 kg/m3) and were wrapped in three different numbers of stretch film layers (2, 3 and 4 layers). Sorghum bales were stored outside for 120 days and opened after the ensiling period and were subjected to physical evaluation and chemical analysis. According to the results of the physical evaluation, it was determined that all sorghum silages were of very good quality class. Bale density and the number of stretch film layer was determined to have an insignificant effect on the physical evaluation (P>0.05). According to the results of chemical analysis, increased bale density and the number of stretch film layers decreased pH values and increased dry matter content of silage. From the results, it was concluded that increasing bale density and the number of stretch film layers would have a positive effect on the quality of sorghum silage.

Major amputations are indicated for curative treatment of some tumors of the pelvis. Previous literature suggests that patients with a hemipelvectomy amputation are more efficient walking with crutches than using a prosthesis.The purpose of this study was to evaluate whether modern prosthetic use after hemipelvectomy may be a viable option for patients than in the past.Case control trial.We identified five patients who underwent hemipelvectomy amputation and fit with high-level prosthetic components. Patients were evaluated using a timed up and go, 5-m walk, 400-m walk, and stair climb tests to evaluate functional performance with a prosthesis and without. Short Form-36 scores were collected as well. These results were compared to matched controls.There was a trend for faster locomotion using crutches over wearing a prosthesis in the timed up and go, and 5-m and 400-m walk; no difference was seen in stair climbing. Short Form-36 scores showed decreased physical component score, but equal mental component score compared to the general population.Our results show that in addition to advances in surgical techniques, prosthetic rehabilitation and management are beginning to optimize functional mobility with the prosthesis.Patients who use a modern prosthesis following hemipelvectomy demonstrated good clinical function with and without their prosthesis. Although health status scores were decreased in the physical component, mental component scores were equal to healthy controls.

The aim of this study was to determine the effects of gender, slaughter weight, stocking density, lairage time and season on carcass and meat quality parameters in a low-input production system. The study was conducted on 400 slaughter pigs (200 barrows and 200 gilts) with live weight of 115.0 ± 4.70 kg. Barrows had higher slaughter and carcass weights, fat thickness and lower meatiness. Heavier pigs had higher hot and cold carcass weights, fat thickness, lower meatiness, and higher incidences of pale, soft and exudative (PSE) and dark, firm and dry (DFD) meat. Low stocking density during transportation increased skin lesion score, pH 45 value and the incidence of DFD meat; while high stocking density decreased pH 45 value and increased T 45 value and the incidence of PSE meat. Long lairaging reduced slaughter weight, carcass weight, dressing percentage and backfat thickness and increased skin lesion score. After overnight lairaging, pH 45 value and the incidence of DFD meat became higher. After short lairaging, the pH 45 value was lower, while the incidence of PSE meat increased. Pigs slaughtered in winter had the highest slaughter weight, backfat thickness, pH 45 value and incidence of DFD, and the lowest meatiness. Pigs slaughtered in summer had the lowest slaughter and carcass weights and pH 45 value, and the highest incidence of PSE meat. In conclusion, gender influenced carcass quality, slaughter weight and lairage time, and season affected carcass and meat quality, while stocking density had an impact on meat quality. Keywords: DFD meat, gender, lairage time, low-input slaughter system, PSE meat, season, slaughter weight, stocking density

The effects of amount of cream of tartar, time of cream of tartar addition, and egg white temperature were evaluated with angel food cakes. Two replications of each of 12 treatments were used: factorial combinations of three levels of cream of tartar (representing 1/12, 1/8, or 1/4 tsp per egg white), two times of cream of tartar addition (before beating or at foamy stage), and two egg white temperatures (2° or 22°C). Increased cream of tartar decreased pH; increased specific gravity, cake slice area, and tenderness; and caused whiter interior crumb and darker exterior crust. Cakes made with 22°C (vs. 2°C) egg whites had increased exterior yellow color, decreased specific gravity after flour addition, and decreased preference. Cold egg whites did not decrease cake quality, eliminating the need to warm eggs with attending bacterial risk and decreasing preproduction time.

Before the feasibility of ocean sequestration of anthropogenic carbon dioxide can be evaluated completely, there is a clear need to better understand the potential biological impacts of CO2-enriched (low pH and high pCO2) seawater in regions of proposed disposal. We describe here the first empirical study directly examining animal responses to dissolving CO2 hydrates on the deep-sea floor. Using a remotely operated vehicle (ROV) to conduct experiments within Monterey Canyon, CA, we found that several species (both invertebrate and vertebrate) did not avoid rapidly dissolving flocculent hydrates when attracted by the scent of food. Furthermore, while there were no apparent short-term effects of decreased pH, mobile animals appeared to suffer from respiratory distress due to increased pCO2 when in close proximity to hydrates. Losses of higher organisms as a result of CO2 disposal in the deep-sea may therefore be more extensive than previously predicted from toxicological models. However, the extent of changes to surrounding seawater chemistry, and thus biological impact, is largely dependent on CO2 release method or the type of hydrate formed.

Although much attention has been paid to mechanisms of anticancer drug resistance that focus on intracellular processes that protect tumor cells, it has recently become increasingly evident that the unique features of the tumor microenvironment profoundly impact the efficacy of cancer therapies. The properties of this extracellular milieu, including increased interstitial pressure, decreased pH, hypoxia, and abnormal vascularity, result in limited drug efficacy; this finding is true not only for systemic chemotherapy but also for catheter-based therapies, including chemoembolization and radioembolization. The present review summarizes the barriers to drug delivery imposed by the tumor microenvironment and provides methods to overcome these hurdles.

The efficiency of the electropolymerization of pyrrole onto carbon fibers has been studied. The dependence of the amount of polypyrrole coatings formed on the pH of the cell solution, the charge passed during electropolymerization and the reaction time has been determined. The amount of polypyrrole coatings formed increased with decreased pH of the cell solution and attained a maximum value at a pH t t > 300 s. The efficiency of electropolymerization was determined from the ratio of the experimental and theoretical hydrogen ion concentration. The efficiency of aqueous electropolymerization of pyrrole onto carbon fibers was determined to vary between 37 and 43%.

The effects of episodic acidifications, using monthly experimental additions of acid to simulate inputs during rainfall, were studied in a low-gradient, blackwater stream on the Coastal Plain of Virginia. Acidifications decreased pH an average of 2.1 units from an ambient mean pH of 6.6; monomeric Al increased from 0.02 mg/L to 0.06–0.09 mg/L. Benthic microbial respiration decreased significantly during acidifications in nine of twelve months, rates dropping an average of 65% from a control section; rates returned to control levels within two weeks. Acidification had no significant effect on processing rates of red maple (Acer rubrum) leaves. Density and biomass of benthic macroinvertebrates also were not significantly affected, although there was a decrease in the proportional abundance of especially mayflies and stoneflies. Drifting of macroinvertebrates increased significantly during acidifications, especially from October through February when numbers and biomass were nine and twelve times hi...

Dahi is an indigenous Indian fermented milk product and is a good source of B vitamins, proteins, and calcium. Different types of Dahi such as sweet and flavored Dahis are found in the markets but value added products like that of its counterpart yoghurt such as fruit yoghurt are not available. Hence, Probiotic Greek (strained) Dahi fortified with pomegranate pulp has been developed and compared with traditional Dahi. Its physico-chemical, microbiological characteristics, shelf-life and sensory acceptance of all these products was made. Initially four dahi formulations were prepared: traditional Dahi, probiotic Dahi, Greek Dahi and probiotic Greek Dahi and analysed. Probiotic Greek Dahi had significantly decreased pH, moisture and reducing sugar and increased acidity, TSS, fat, protein and antioxidant compared to all the three dahis. The probiotic greek dahi was selected and was fortified with varied amount of pomegranate pulp. Probiotic Greek Dahi with 20% the pomegranate pulp had significantly decreased pH, but titratable acidity, fat, total solid, reducing sugar, carbohydrate and ash percentage were significantly increased compared to the control probiotic Greek Dahi. All the Dahi samples up to 24 days of storage showed acceptable pH and acidity values. Microbiologically, Dahi samples were stable with satisfactory quality for consumption. Probiotic Greek Dahi with 20% pomegranate pulp showed the highest quality acceptance by consumers. Greek Probiotic Dahi fortified with pomegranate pulp is a nutritions food with high acceptance by consumers.