Butyltins in california river and lake marina waters

Butyltins were analyzed in waters from California river and lake marinas and were detected at the part per trillion (ppt) level in most locations. The tributyltin:dibutyltin (TBT/DBT) ratios in the fresh waters were similar to those in their saline counterparts indicating like rates of degradation in the two salinity regimes.     

On-line extraction and determination of carbofuran in raw milk by direct HPLC injection on an ISRP column

Summary A method has been developed for extraction and determination of carbofuran in milk. The method involved direct injection of raw milk on to a human serum albumin dimethyloctyl-silica gel (HSA-C₈) column and the use of 80:20 (v/v) 0.01 M phosphate buffer pH 5.5-acetonitrile as mobile phase. UV spectrophotometric detection was performed at 220 nm. Identification was based on retention time. Quantification was performed by automatic peak-area determination and was calibrated by use of an external standard.     

Boundary-Value Problem of Drainage in a Fresh Groundwater Fringe above Saline Groundwater

A multiparameter boundary-value problem of fresh infiltration water seepage in a drained fringe above quiescent saline water is solved in the direct statement and studied in detail.     

Photon interaction studies using 241Am γ-rays

We have carried out some photon interaction measurements using 59.54 keV γ-rays from a ²⁴¹Am source. These include γ attenuation studies as well as photoelectric absorption studies in various samples. The attenuation studies have been made using leaf and wood samples, samples like sand, sugar etc., which contain particles of varying sizes as well as pellets and aqueous solutions of rare earth compounds. In the case of the leaf and wood samples, we have used the γ-ray attenuation technique for the determination of the water content in fresh and dried samples. The variation of the attenuation coefficient with particle size has been investigated for sand and sugar samples. The attenuation studies as well as the photoelectric studies in the case of rare earth elements have been carried out on samples containing such elements whose K-absorption edge energies lie below and close to the γ-energy used. Suitable compounds of the rare earth elements have been chosen as mixture absorbers in these investigations. A narrow beam good geometry set-up was used for the attenuation measurements. A well-shielded scattering geometry was used for the photoelectric measurements. The mixture rule was invoked to extract the values of the mass attenuation coefficients for the elements from those of the corresponding compounds. The results are consistent with theoretical values derived from the XCOM package.     

紫外光度法间接测定脱脂乳中的芽孢数量

为了有效控制乳制品生产过程、保证质量,克服芽孢杆菌传统计数方法周期长的缺点,本实验通过分光光度法检测芽孢中特异性物质2,6-吡啶二羧酸(DPA)。根据DPA浓度与芽孢数量的关系,建立了快速检测脱脂乳中芽孢数量的方法。本研究对脱脂乳及其芽孢处理、DPA释放及采用紫外分光光度法检测做了研究。通过准确度和加标回收率检验,建立DPA含量与芽孢数的线性关系,回归方程为y=0.2084x-0.9363,r=0.6998,经验证可有效估测脱脂乳中芽孢数量(P<0.05)。     

乳化法—火焰原子吸收光谱法测定奶粉中的锌

用乳化剂ＯＰ将奶粉乳化成稳定的乳浊液，喷入空气－乙炔火焰中，以标准加入法测定锌，测定结果与灰化法一致，方法简便，准确。     

Comparison of chemical properties of food products processed by conventional and ohmic heating

The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteurization techniques and the results were compared using one-way analysis of variance. In goat milk samples treated by ohmic technology the pH value (6.58) and total fatty acids content in milk fat (86.5 mass %) were comparable to those found in milk treated by conventional process, however, ohmically treated samples presented a lower content of lactic acid, 0.13 %. In cloudberry jam samples treated by ohmic technology the results of some of the main parameters tested, such as total sugar content 46.1 mass %, ascorbic acid content 2.83 mass %, and titratable acidity 6.01 mass % (as citric acid) did not show significant differences when compared with samples treated by conventional technology. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.     

钙黄绿素蓝荧光法测定食品中的微量锌（Ⅱ）

本文研究了在ＣＴＭＡＢ存在下，用钙黄绿素蓝荧光法测定食品中的微量锌（Ⅱ）的实验条件。在本实验条件下，Ｚｎ（Ⅱ）与钙黄绿素蓝生成１：１的配合物使钙黄绿素蓝的荧光增强，最大激发波长和最大发射波长分别为３５３ｎｍ和４４０ｎｍ。     

剖宫产术后母乳喂养体位

通过对剖腹产术后母乳喂养体位的观察,发现床下坐位喂奶法可以减轻产妇抱婴的负担,消除了紧张、恐惧感,并能很好地控制头部,使婴儿胸部能更好地贴近母亲的胸部,婴儿极易含住乳头及大部分乳晕,进行有效吸吮.     

Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels

Fermentation of a reconstituted skim milk concentrate (8% protein) was investigated to elucidate the effects of various fermentation parameters on the structural, rheological and visual (wheying-off) properties of the resulting gels (pH 4.60). Fermentation trials were performed with non-exocellular polysaccharide-producing strains of Streptococcus thermophilus at various fermentation temperatures and at various chymosin levels. Oscillatory vane rheometry carried out on the intact gels (at 4 °C) showed that the level of chymosin had a significant impact on the gel strength (storage modulus G′). This can be explained by the arrangement of casein micelles into more compact aggregates and the enhanced fusion of aggregated casein micelles as revealed by transmission electron microscopy for the gels fermented with chymosin. Wheying-off of the stirred gels as measured by a centrifugation test (at 4 °C) and pore size of the intact gel structures investigated by scanning electron microscopy both increased with increasing level of chymosin and increasing fermentation temperature (resulting in an increase in acidification rate). A higher level of syneresis (wheying-off) is explained by the larger pore size, since larger pores present a lower resistance to the outflow of whey from the gel.