Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine

The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of these moulds was carried out in a ⁶⁰Co gamma (γ) irradiator at average absorbed doses of 1, 3, 5 and 7 kGy for exposure times of 52, 156, 260 and 364 min, respectively. The average D₁₀ value for A. fumigatus was 1.08±0.08 kGy while it was 0.59±0.10 kGy for P. variotii. Consequently, the sensitivity of P. variotii against γ irradiation was more than A. fumigatus.     

Effect of gamma irradiation on microbial decontamination,and chemical and sensory characteristic of lycium fruit

Lycium fruit, popular traditional Chinese medicine and food supplement generally is ingested uncooked, was exposed to several doses of gamma irradiation (0–14 kGy) to evaluate decontamination efficiency, changes in chemical composition, and changes in sensory characteristic. In this study, lycium fruit specimens contained microbial counts of 3.1×10³–1.7×10⁵ CFU/g and 14 kGy was sufficient for microbial decontamination. Before irradiation, the main microbe isolated from lycium fruit was identified as a strain of yeast, Cryptococcus laurentii. After 10 kGy of irradiation, a Gram-positive spore-forming bacterium, Bacillus cereus, was the only survivor. The first 90% reduction (LD₉₀) of C. laurentii and B. cereus was approximately 0.6 and 6.5 kGy, respectively, the D₁₀ doses of C. laurentii and B. cereus was approximately 0.6 and 1.7 kGy, respectively. After 14 kGy irradiation, except the vitamin C content, other chemical composition (e.g., crude protein, β-carotene, riboflavin, fructose, etc.) and the sensory characteristic of lycium fruit specimens did not have significant changes. In conclusion, 14 kGy is the optimal decontamination dose for lycium fruit for retention of its sensory quality and extension of shelf life.     

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10² to 10³ Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10¹ CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D₁₀ values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.     

Radiosensitivities of bacterial isolates on minced chicken and poached chicken meal and their elimination following irradiation and chilled storage

The radiosensitivities of Escherichia coli and Staphylococcus aureus on poached chicken meal (PCM) and minced chicken substrate (MCS) were determined. Effect of irradiation (0, 1, 2 kGy) on total viable cells (TVC) of PCM components was determined under chilled (3–5 °C) storage (0, 9, 14, 21 days) and challenge testing of the bacterial isolates with irradiation (0, 2, 3 kGy) was also conducted on PCM under chilled storage (0,7, 14, 21, 28 days). Additionally, sensory evaluation of the PCM components was assessed with irradiation (0, 2, 3 kGy) during chilled storage (0, 7, 14, 21 days). D₁₀ of E. coli on PCM and MCS were 0.18 and 0.25 kGy whiles those of S. aureus were 0.27 and 0.29 kGy, respectively. D₁₀ values for PCM<MCS and values for S. aureus>E. coli. 2 kGy controlled TVC and extended the shelf life of meals to ⩾14 days but 3 kGy was required to eliminate E. coli and S. aureus. Sensory qualities of the meal were not affected by an irradiation dose of 3 kGy.     

Photo-induced degradation of some flavins in aqueous solution

The blue-light induced photo-degradation of FMN, FAD, riboflavin, lumiflavin, and lumichrome in aqueous solution at pH 8 is studied by measurement of absorption coefficient spectral changes due to continuous excitation at 428 nm. The quantum yields of photo-degradation determined are ϕ_D(riboflavin, pH 8) ≈ 7.8 × 10⁻³, ϕ_D(FMN, pH 5.6) ≈ 7.3 × 10⁻³, ϕ_D(FMN, pH 8) ≈ 4.6 × 10⁻³, ϕ_D(FAD, pH 8) ≈ 3.7 × 10⁻⁴, ϕ_D(lumichrome, pH 8) ≈ 1.8 × 10⁻⁴, and ϕ_D(lumiflavin, pH 8) ⩽ 1.1 × 10⁻⁵. In a mass-spectroscopic analysis, the photo-products of FMN dissolved in water (solution pH is 5.6) were identified to be lumichrome and the lumiflavin derivatives dihydroxymethyllumiflavin, formyllumiflavin, and lumiflavin-hydroxy-acetaldehyde. An absorption and emission spectroscopic characterisation of the primary photoproducts of FMN at pH 8 is carried out.     

Development of freeze-dried miyeokguk,Korean seaweed soup,as space food sterilized by irradiation

The purpose of this study was to evaluate microbial populations, Hunter's color values (L^?, a^?, b^?) and the sensory quality of freeze-dried miyeokguk, Korean seaweed soup, in order to use it as space food. Microorganisms were not detected in non-irradiated freeze-dried miyeokguk within the detection limit of 1.00 log CFU/g. However, the microbial population in rehydrated miyeokguk was 7.01 log CFU/g after incubation at 35 °C for 48 h, indicating that freeze-dried miyeokguk was not sterilized by heat treatment during the preparation process. Bacteria in the freeze-dried miyeokguk were tentatively identified as Bacillus cereus, B. subtilis, Enterobacter hormaechei, and Ancinetobacter genomosp. using the 16S rDNA sequencing. In samples that were gamma-irradiated above 10 kGy, it was confirmed that all microorganisms were inactivated. Hunter's color values of the samples irradiated at doses less than 10 kGy were not significantly altered from their baseline appearance (p>0.05). Sensory evaluation showed that preference scores in all sensory properties decreased when freeze-dried miyeokguk was irradiated at doses greater than 10 kGy. Therefore, the results of this study suggest that gamma irradiation at 10 kGy is sufficient to sterilize freeze-dried miyeokguk without significant deterioration in the sensory quality, and thus, the freeze-dried and irradiated miyeokguk at 10 kGy fulfills the microbiological requirements as space food.     

EPR and optical absorption studies of Cu2+ doped bis (glycinato) Mg (II) monohydrate single crystals

Electron paramagnetic resonance (EPR) study of Cu²⁺ doped bis (glycinato) Mg (II) monohydrate single crystals is carried out at room temperature. Copper enters the lattice substitutionally and is trapped at two magnetically inequivalent sites. The observed spectra are fitted to a spin-Hamiltonian of rhombic symmetry with the following values of the parameters: Cu²⁺ (I), g_x = 2.1577 ± 0.0002, g_y = 2.2018 ± 0.0002, g_z = 2.3259 ± 0.0002, A_x = (87 ± 2) × 10^?4 cm^?1, A_y = (107 ± 2) × 10^?4 cm^?1, A_z = (141 ± 2) × 10^?4 cm^?1; Cu ²⁺ (II), g_x = 2.1108 ± 0.0002, g_y = 2.1622 ± 0.0002, g_z = 2.2971 ± 0.0002, A_x = (69 ± 2) × 10^?4 cm^?1, A_y = (117 ± 2) × 10^?4 cm^?1and A_z = (134 ± 2) × 10^?4 cm^?1. The ground state wave function of the Cu²⁺ ion in this lattice is evaluated to be predominantly |x² ? y². The g-factor anisotropy is also calculated and compared with the experimental value. With the help of the optical absorption study, the nature of bonding in the complex is discussed.     

Electrochemical and spectroscopic investigations of Tb(III) in molten LiCl–KCl eutectic at high temperature

Electrochemical and spectroscopic properties of Tb(III) in molten LiCl–KCl eutectic at high temperature were investigated by cyclic voltammetry and time-resolved laser-induced fluorescence spectroscopy (TRLFS). The diffusion coefficient of Tb(III) and the formal standard potential of Tb(III)/Tb⁰ were determined to be 2.06 ± 0.4 × 10^? 5 cm² s^? 1 and ? 2.83 ± 0.03 V vs. Cl₂/Cl^? at 887 K, respectively. Additionally, visible fluorescence of Tb(III) due to the electronic transitions from ⁵D₃ and ⁵D₄ to ⁷F_J was observed and measured by TRLFS for the first time. These results provide the first fluorescence spectroscopic evidence for a direct in situ quantification of Tb(III) in the high temperature molten salt system.     

Thermodynamic properties,detonation characterisation and free radical of N-acetyl-3,3-dinitroazetidine

N-acetyl-3,3-dinitroazetidine (ADNAZ) is an important precursor for synthesizing new multinitroazetidine energetic compounds. Its thermal behaviour was studied under a non-isothermal condition by DSC and TG/DTG methods, the results show that there are one melting process and one endothermic decomposition process. The specific molar heat capacity (C_p,m) of ADNAZ was determined by a continuous C_p mode of micro-calorimeter and theoretical calculation, and the C_p,m of ADNAZ was 240.37 J · K⁻¹ · mol⁻¹ at T = 298.15 K. The detonation velocity (D) and detonation pressure (P) of ADNAZ were estimated using the nitrogen equivalent equation according to the experimental density, the value of D and P are (6685.83 ± 3.12) m · s⁻¹ and (18.36 ± 0.02) GPa, respectively. The free radical signals of ADNAZ were detected by electron spin resonance (ESR) technique, which is used to estimate its sensitivity.     

Papain incorporated chitin dressings for wound debridement sterilized by gamma radiation

Wound debridement is essential for the removal of necrotic or nonviable tissue from the wound surface to create an environment conducive to healing. Nonsurgical enzymatic debridement is an attractive method due to its effectiveness and ease of use. Papain is a proteolytic enzyme derived from the fruit of Carica papaya and is capable of breaking down a variety of necrotic tissue substrates. The present study was focused on the use of gamma radiation for sterilization of papain dressing with wound debriding activity. Membranes with papain were prepared using 0.5% chitin in lithium chloride/dimethylacetamide solvent and sterilized by gamma radiation. Fluid absorption capacity of chitin–papain membranes without glycerol was 14.30±6.57% in 6 h. Incorporation of glycerol resulted in significant (p<0.001) increase in the absorption capacity. Moisture vapour transmission rate of the membranes was 4285.77±455.61 g/m²/24 h at 24 h. Gamma irradiation at 25 kGy was found suitable for sterilization of the dressings. Infrared (IR) spectral scanning has shown that papain was stable on gamma irradiation at 25–35 kGy. The irradiated chitin–papain membranes were impermeable to different bacterial strains and also exhibited strong bactericidal action against both Gram-positive and Gram-negative bacteria. The fluid handling characteristics and the antimicrobial properties of chitin–papain membranes sterilized by gamma radiation were found suitable for use as wound dressing with debriding activity.     

High-energy ionising radiation initiated decomposition of acetovanillone

Hydroxyl radical, hydrated electron and hydrogen atom intermediates of water radiolysis react with acetovanillone with rate coefficients of (1.05±0.1)×10¹⁰, (3.5±0.5)×10⁹ and (1.7±0.2)×10¹⁰mol^?1 dm³ s^?1. Hydroxyl radical and hydrogen atom attach to the ring forming cyclohexadienyl type radicals. The hydroxyl–cyclohexadienyl radical formed in hydroxyl radical reaction in dissolved oxygen free solution partly transforms to phenoxyl radical. In the presence of O₂ phenoxyl radical formation and ring destruction are observed. Hydrated electron in O₂ free solution attaches to the carbonyl oxygen and undergoes protonation yielding benzyl type radical. In air saturated 0.5 mmol dm^?3 solution using 15 kGy dose most part of acetovanillone is degraded, for complete mineralisation five times higher dose is required. The experiments clearly show that acetovanillone can be efficiently removed from water by applying irradiation technology.     

Magnesium lactate mixed with EVA polymer/paraffin as an EPR dosimeter for radiation processing application

The dosimetric characteristics of γ-radiation-induced defects in magnesium lactate (ML) rods (3.5 mm×10 mm) formulated by mixing ML with molten mixtures of paraffin wax and EVA copolymer have been investigated using electron paramagnetic resonance (EPR). The EPR spectrum of irradiated ML rods was characterized by a quartet signal with the spectroscopic splitting g-factor of 2.0048±0.0003 at 0.4 mT. The useful dose range of the rod dosimeter was 100 Gy to 80 kGy. The mass attenuation coefficient, μ/ρ, and the mass energy-absorption coefficient, μ_en/ρ, versus energy in the range of 10 keV to 20 MeV indicate that the prepared ML dosimeter is typically adipose tissue equivalent overall this energy range. The overall combined uncertainties (at 2σ) associated with routine dose monitoring in the dose range of 0.1–10 kGy and 10–80 kGy were found to be 6.14% and 6.36%, respectively.     

Effect of irradiation on kinetic behavior of Salmonella Typhimurium and Staphylococcus aureus in lettuce and damage of bacterial cell envelope

This study evaluated effect of gamma irradiation on survival of Salmonella Typhimurium and Staphylococcus aureus on lettuce and damage of cell envelope. S. Typhimurium and S. aureus were inoculated on red leaf lettuce, and they were irradiated at 0, 0.5, 1, 1.5, 2, 2.5, and 3 kGy, and the samples were then stored at 7 and 25 °C for 7 days. Survival of S. Typhimurium and S. aureus were enumerated on xylose lysine deoxycholate agar and Baird–Parker agar, respectively. D₁₀ value (dose required to reduce 1 log CFU/leaf) was calculated, and kinetic parameters (maximum specific growth rate; μ_max and lag phase duration; LPD) were calculated by the modified Gompertz model. In addition, cell envelope damage of the pathogens was observed by scanning electron microscope (SEM) and transmission electron microscope (TEM). D₁₀ values were 0.35 and 0.33 kGy for S. Typhimurium and S. aureus, respectively. During storage at 7 °C, S. Typhimurium and S. aureus had significant (P<0.05) growth only on non-irradiated samples up to about 2.5 and 4 log CFU/leaf at 0.42 and 1.28 log CFU/leaf/day of μ_max, respectively. At 25 °C, cell counts of S. Typhimurium and S. aureus on the samples irradiated at 0 and 0.5 kGy increased (P<0.05) up to 3–6 log CFU/leaf. The μ_max of both pathogens were higher in 0 kGy (1.08–2.27 log CFU/leaf/day) and 0.5 kGy (0.58–0.92 log CFU/leaf/day), and LPDs ranged from 1.53 to 3.14 day. SEM and TEM observations showed that cells irradiated at 1.5 and 3 kGy showed disrupted cell membrane. These results indicate that gamma irradiation could be a useful decontamination technology to improve food safety of lettuce by destroying cells of S. Typhimurium and S. aureus.     

On the kinetics of thermal electron attachment to perfluoroethers

In this Letter we report the results of the measurements of the rate coefficients for thermal attachment to several perfluoroethers namely perfluorodiglyme (C₆F₁₄O₃), perfluorotriglyme (C₈F₁₈O₄), perfluoropolyether (CF₃–(OCF(CF₃)CF₂)_n–(OCF₂)_m–OCF₃) and perfluorocrownether ((C₂F₄O)₅). Rate coefficients were obtained under thermal conditions in the temperature range 298–378 K. The increase of the rates with temperature follows the Arrhenius law and the activation energies have been obtained from the slope of the ln(k) vs. 1/T. The respective values of the rate coefficients (at 298 K) and activation energies are as follows: 7.7 ± 1.2 × 10^?11 cm³ s^?1 (0.18 ± 0.005 eV), 6.7 ± 2.1 × 10^?11 cm³ s^?1 (0.25 ± 0.004 eV), 2.1 ± 0.2 × 10^?10 cm³ s^?1 (0.16 ± 0.010 eV), 3.1 × 10^?11 cm³ s^?1 (0.27 ± 0.003 eV) for C₆F₁₄O₃, C₈F₁₈O₄, CF₃–(OCF(CF₃)CF₂)_n–(OCF₂)_m–OCF₃ and (C₂F₄O)₅.     

Evaluation of radiation resistance of the bacterial contaminants from femoral heads processed for allogeneic transplantation

Femoral heads excised during surgery were obtained from patients who had a fractured neck of the femur and were processed as bone allograft. The bacterial contaminants were isolated from femoral heads at different stages of processing and identified based on morphological characteristics and biochemical tests. Bacterial contaminants on bone were mainly Gram-positive bacilli and cocci (58.3%). Twenty-four isolates from bone samples were screened for resistance to radiation. The D₁₀ values for Gram-negative bacteria isolated from femoral heads ranged from 0.17 to 0.65 kGy. Higher D₁₀ values 0.56–1.04 kGy were observed for Gram-positive bacterial isolates.     

The standard molar enthalpy of sublimation ofη5-bis-pentamethylcyclopentadienyl iron measured with an electrically calibrated vacuum-drop sublimation microcalorimetric apparatus

A heat-flow Calvet microcalorimeter was adapted for the measurement of sublimation enthalpies by the vacuum-drop method, with samples of masses in the range 1 mg to 5 mg. The electrically calibrated apparatus was tested by determining the enthalpies of sublimation of benzoic acid and ferrocene, at T =  298.15 K. The obtained results, Δ_cr^gH_m^o(C₇H₆O₂)  =  (88.3  ±  0.5)kJ · mol ^− 1and Δ_cr^gH_m^o(C₁₀H₁₀Fe) =  (73.3  ±  0.1)kJ · mol ^− 1, are in excellent agreement with the corresponding values recommended in the literature. Subsequent application of the apparatus to the determination of the enthalpy of sublimation of η⁵-bis-pentamethylcyclopentadyenyl iron, at T =  298.15 K, led to Δ_cr^gH_m^o(C₂₀H₃₀Fe)  =  (96.8  ±  0.6)kJ · mol ^− 1.     

The thermodynamic properties of DyBr3(s) and DyI3(s) from T=5 K to their melting temperatures

Low-temperature calorimetric measurements have been performed on DyBr₃(s) in the temperature range (5.5 to 420 K ) and on DyI₃(s) from T=4 K to T=420 K. The data reveal enhanced heat capacities below T=10 K, consisting of a magnetic and an electronic contribution. From the experimental data on DyBr₃(s) a C⁰_p,m (298.15 K) of (102.2±0.2) J·K⁻¹·mol⁻¹ and a value for {S⁰_m (298.15 K) − S⁰_m (5.5 K)} of (205.5±0.5) J·K⁻¹·mol⁻¹, have been obtained. For DyI₃(s), {S⁰_m (298.15 K) − S⁰_m (4 K)} and C⁰_p,m (298.15 K) have been determined as (226.9±0.5) J·K⁻¹·mol⁻¹ and (103.4±0.2) J·K⁻¹·mol⁻¹, respectively. The values for {S⁰_m (5.5 K) − S⁰_m (0)} for DyBr₃(s) and {S⁰_m (4 K) − S⁰_m (0)} for DyI₃(s) have been calculated, giving S⁰_m (298.15 K)=(212.3±0.9) J·K⁻¹·mol⁻¹ in case of DyBr₃(s) and S⁰_m (298.15 K) =(233.1±0.7) J·K⁻¹·mol⁻¹ for DyI₃(s). The high-temperature enthalpy increment has been measured for DyBr₃(s) in the temperature range (525 to 799 K) and for DyI₃(s) in the temperature range (525 to 627 K). From the results obtained and enthalpies of formation from the literature, thermodynamic functions for DyBr₃(s) and DyI₃(s) have been calculated from T→0 to their melting temperatures at 1151.0 K and 1251.5 K, respectively.     

Diffusion of levodopa in aqueous solutions of hydrochloric acid at 25 °C

Ternary mutual diffusion coefficients (D₁₁, D₂₂, D₁₂ and D₂₁) measured by the Taylor dispersion method are reported for aqueous solutions of {levodopa (l-dopa) + HCl} solutions at 25 °C and HCl concentrations up to 0.100 mol · dm⁻³. The coupled diffusion of l-dopa (1) and HCl (2) is significant, as indicated by large negative cross-diffusion coefficients. D₂₁, for example, reaches values that are larger than D₁₁, the main coefficient of l-dopa. Combined Fick and Nernst–Planck equations are used to analyze the proton coupled diffusion of l-dopa and HCl in terms of the binding of H⁺ ions to l-dopa and ion migration in the electric field generated by l-dopa and HCl concentration gradients.     

(Solid + liquid) equilibria for the ternary system (CsBr + LnBr3 + H2O) (Ln = Pr,Nd, Sm) at T = 298.2 K and atmospheric pressure,thermal and fluorescent properties of Cs2LnBr5·10H2O

The (solid + liquid) phase equilibria of the ternary systems (CsBr + LnBr₃ + H₂O) (Ln = Pr, Nd, Sm) at T = 298.2 K were studied by the isothermal solubility method. The solid phases formed in the systems were determined by the Schreinemakers wet residues technique, and the corresponding phase diagrams were constructed based on the measured data. Each of the phase diagrams, with two invariant points, three univariant curves, and three crystallization regions corresponding to CsBr, Cs₂LnBr₅·10H₂O and LnBr₃·nH₂O (n = 6, 7), respectively, belongs to the same category. The new solid phase compounds Cs₂LnBr₅·10H₂O are incongruently soluble in water, and they were characterized by chemical analysis, XRD and TG-DTG techniques. The standard molar enthalpies of solution of Cs₂PrBr₅·10H₂O, Cs₂NdBr₅·10H₂O and Cs₂SmBr₅·10H₂O in water were measured to be (52.49 ± 0.48) kJ · mol⁻¹, (49.64 ± 0.49) kJ · mol⁻¹ and (50.17 ± 0.48) kJ · mol⁻¹ by microcalorimetry under the condition of infinite dilution, respectively, and their standard molar enthalpies of formation were determined as being −(4739.7 ± 1.4) kJ · mol⁻¹, −(4728.4 ± 1.4) kJ · mol⁻¹ and −(4724.4 ± 1.4) kJ · mol⁻¹, respectively. The fluorescence excitation and emission spectra of Cs₂PrBr₅·10H₂O, Cs₂NdBr₅·10H₂O and Cs₂SmBr₅·10H₂O were measured. The results show that the upconversion spectra of the three new solid phase compounds all exhibit a peak at 524 nm when excited at 785 nm.     

Inhibitors for magnesium corrosion: Metal organic frameworks

Electrochemical measurements demonstrate that magnesium surfaces can be protected by alkyl carboxylate. In a nearly neutral pH solution of sodium decanoate, the reduced corrosion rate and a passivation behaviour are attributed to the formation of Mg(C₁₀H₁₉O₂)₂(H₂O)₃ (Mg(C10)₂) at the magnesium surface whereas heptanoate Mg(C₇H₁₃O₂)₂(H₂O)₃ (Mg(C7)₂) is not efficient in such media. The crystal structures of the two metal carboxylates Mg(C7)₂ and Mg(C10)₂ are determined by X-ray diffraction. Single crystal data: Mg(C7)₂, P2₁/a, a = 9.130(5) Å, b = 8.152(5) Å, c = 24.195(5) Å, β = 91.476(5)°, V = 1800.3(15) Å³, D_x = 1.242 g cm⁻³, Z = 4. Synchrotron powder data: Mg(C10)₂, P2₁/a, a = 9.070(3) Å, b = 8.165(1) Å, c = 32.124(1) Å, β = 98.39(1)°, V = 2353.85(8) Å³, D_x = 1.188 g cm⁻³, Z = 4. Their layered structures are quite similar and differ mainly by the length of the hydrophobic chains. They consist of two planes of O-octahedra centred by Mg atoms, parallel to (001). The distorted octahedra are constituted by three oxygen atoms from carboxylate groups and by three oxygen atoms coming from water molecules. The layers are connected by hydrogen bonds. The carboxylate chains are located perpendicularly and on both sides of these planes. One carboxylate chain is bridging the Mg atom along [010] while the other is monodendate. The presence of structural water is confirmed by thermal analyses.