Assessment of corrosion resistance of surface-coated galvanized steel by analysis of the AC impedance spectra measured on the salt-spray-tested specimen

In the present work, corrosion resistance of surface-coated galvanized steel was quantitatively determined by an analysis of the alternating current (AC) impedance spectra measured on the salt-spray-tested specimen. To evaluate the corrosion resistance of the surface-coated galvanized steel, AC impedance spectroscopy was performed on the salt-spray-tested specimen previously exposed to salt-sprayed corrosive environment. From the analysis of the impedance spectra, the area fraction transient of white rust θ ₂(t) was theoretically derived from the equivalent circuit equation by using two fitting parameters. The values of the two fitting parameters were determined by fitting the empirical transient equations to the area fraction of the resin coating layer and to the total resistance obtained from the impedance spectra measured, respectively. From the analyses of θ ₂(t) for four kinds of surface-coated galvanized steels with various resin coating layers, it is indicated that as the values of the two fitting parameters decrease in the order of CP, GI, OD and OM (commercial trade names) specimens, the corrosion resistance increases in that order as well. Furthermore, from the quantitative comparison of the two fitting parameters with the polarization resistance of the upper resin coating layer R _p determined from the potentiodynamic polarization curve, it is suggested that the two fitting parameters decrease in value as well with increasing R _p.     

Fluorometric quantification of total d-gluconate by a flow-injection system using an immobilized-enzyme reactor

A method for the quantification of total d-gluconate by flow-injection analysis was developed using an immobilized-enzyme reactor and fluorescence detection. d-Gluconate was quantified using co-immobilized gluconate kinase (GK) and 6-phosphogluconate dehydrogenase (PGDH) reactor. d-Gluconate was phosphorylated to 6-phospho-d-gluconate by GK in the presence of ATP, and then the 6-phospho-d-gluconate produced was oxidized by PGDH with NADP⁺. The NADPH produced by the GK-PGDH reactor was monitored fluorometrically at 455 nm (excitation at 340 nm). A linear relationship between the responses and concentrations of d-gluconate was obtained in the ranges of 1.0 × 10⁻⁶–1.6 × 10⁻⁴ M. The relative standard deviation for 10 successive injections was 0.57% at the 0.1 mM level. This analytical method was applied to the quantification of d-gluconate in honeys, vinegars and noble rot wines, and the results showed good agreement with those obtained using the conventional F-kit method.     

The Australian perspective

This presentation deals with issues of comparability and traceability in food analysis in Australia from several perspectives. This includes the current national (Australian) and increasingly international (Codex) performance-based approach to food analysis. The Australian food regulatory process will be described, particularly those aspects that impact on the analysis of food in a regulatory sense. This section will also describe two areas where specific methods have been mandated in legislation and discuss two case studies where the analytical method has impacted on the elaboration of standards. Other areas to be covered include regulation/requirements relating to supply/availability of reference materials, the use of proficiency testing as a means of ensuring comparability, and, finally, some thoughts on what role BIPM/CCQM may play in the analysis of food.Electronic Supplementary Material  Supplementary material is available for this article at

Fluorometric determination of urea in alcoholic beverages by using an acid urease column-FIA system

An acid urease column was applied to a fluorometric flow-injection analysis (FIA) system as a recognition element for determination of urea in rice wines.

The acid urease has specific properties of showing its catalytic activity in low pH range and tolerance to ethanol in comparison to those of a urease from jack-beans. The enzymes were covalently immobilized onto porous glass beads with controlled pore size and then, packed into a small polymer column. The flow-type of the biosensing system was assembled with a sample injection valve, the immobilized enzyme column, and a flow-through quartz cell attached to a fluorescent spectrophotometer. Citrate buffer (50 mM, pH 5.0) as the carrier solution was continuously pumped through the system. Sample solutions were introduced into the system via a rotary injection valve. A standard urea solution was measured through monitoring variations in fluorescent intensity attributable to fluorescent isoindole derivatives formed by coupling with ammonia molecules released in the enzymatic hydrolysis of urea and orthophthalaldehyde reagents. The fluorescent intensity was measured under the conditions of λ_ex = 415 nm and λ_em = 485 nm. A wide, linear relationship was obtained between the concentration of urea (1.0–100 μM) and the variation in fluorescent intensity. The monitoring did not suffer from ethanol and various amino acids contained in rice wines. Real samples pretreated with ion exchange resins for removal of endogenous ammonia were introduced into the FIA system and urea in the samples was determined. These results were compared with those obtained with use of an F-kit method. The proposed FIA system should present sensitive, selective and convenient analysis of urea in alcoholic beverages.     

高效阳离子交换法分离纯化蛋清中的溶菌酶

 建立了用高效阳离子交换分离纯化蛋清中溶菌酶的新方法 ,讨论了纯化的工艺条件。蛋清样品匀浆后 ,用氯化钠初步纯化 ,然后用弱阳离子交换柱XIDACE WCX分离。结果表明 ,被纯化的溶菌酶和杂蛋白得到很好分离。经活性检测 ,溶菌酶过柱后的活性回收率为 10 7% ,蛋白的比活为 15 4 6 7U/mg ,纯化倍数提高了 5 6倍。用尺寸排阻 (SEC)鉴定 ,得到的溶菌酶呈均一性。该法较传统软基质低压离子交换分离速度快 ,纯化效率高。     

Determination by LC of Polyphenols in Italian Red Wine

A reversed-phase liquid chromatographic method, optimised for the separation of trans-, and cis-resveratrol, catechin, epicatechin, quercetin and rutin, is reported. Separation was achieved using a C18 column and a gradient elution with acetonitrile and 5% formic acid aqueous solution. The analyses required an equilibration period of 10 min and a run time of 25 min for completion. Identification was based on retention characteristics and by relative UV spectra, obtained by photodiode array detector and were compared with commercial standards. Analyses were performed without any sample pre-treatment. Detection was carried out by UV–Vis detector at three different wavelengths. The detection limit ranged from 0.16 μgm L⁻¹ (cis-resveratrol) to 1.5 μgm L⁻¹ (+)-catechin. Investigation was extended to quantitative determination of phenol compounds in Italian red wine and to investigate the stability of the six antioxidants.     

Influence of media nutrients on synthesis of lignin peroxidase from Aspergillus sp

The effect of carbon and nitrogen sources, lignocellulosic substrates, and metal ions on lignin peroxidase (LiP) activity of Aspergillus sp., which was isolated from a mangrove area, was studied. Glucose (1%) was found to be the best carbon source. Among the various lignocellulosic substrates used, coir pith at 3% concentration increased LiP activity twofold on the second day of incubation. Peptone and KNO₃ completely inhibited the enzyme synthesis while (NH₄)₂SO₄ at 12.5 mM produced maximum activity. Since seawater contained all the requisite metal ions, any added ions had a negative effect on activity. Cu²⁺ had the most inhibiting effect while K⁺ the least. When all the optimized conditions were provided, in nitrogen- and carbon-sufficient medium, a maximum LiP activity of 345 U/mL was obtained on the second day of incubation.     

Review of recent UV–Vis and infrared spectroscopy researches on wine detection and discrimination

Wine has become a commodity of significant commercial value, and the demand for high quality wine by consumers has been increasing. Suitable analytical techniques are needed for its quality control. Ultraviolet, Visible, Near-infrared and infrared spectroscopy is by far one of the most important techniques for determining the wine quality, including its components and characterization. This review will overview the available most recent applications of spectroscopic techniques in the past decade for wine quality prediction and discrimination both quantitatively and qualitatively. The fundamental principles of these techniques will be introduced briefly, and some innovative setups/instrumentations will also be illustrated. At last the limitations and prospects of spectroscopic techniques for wine industry will be discussed.     

Influence of high pressure treatment on rheological and other properties of egg white

Abstract

The paper deals with the influence of high pressure treatment of fresh egg white on its properties and protein composition (individual amino-acids predicted as a function of pressure and time levels). The rheological properties are changed by high pressure from Newtonian to non-Newtonian behaviour, with increasing apparent viscosity as the pressure and time increased. The pH, whipping ability, foam stability, gel strength of heat induced gels after treatment and the whole protein content, were also predicted.

The results showed that the foam stability is increased with increasing pressure and time of processing. The foam volume is also increased with pressure. The pH did not change with pressure or time of processing. Composition of proteins as indicated by individual amino-acids did not exhibit statistically important changes. Gel strength of heat induced gels prepared from previously pressured liquid whites showed no important change of values with pressure or time of treatment. The modulus of elasticity showed a decrease for samples pressured to 400 MPa for 5 up to 15 minutes.