碳酸钙晶须填充材料的合成及应用展望

对目前制备碳酸钙晶须的碳酸化法、复分解反应法、尿素水解法、碳酸氢钙加热分解法和超重力反应结晶法进行了分析和评述。结合作者对碳酸钙晶须的研究结果,指出了当前制备研究中存在的不足,采用作者的制备工艺能将反应物浓度大大提高,且得到的晶须品质好,长径比高。此外,文章还介绍了碳酸钙晶须在塑料等领域的应用。     

CaxLa1-xMnAl11O19 六铝酸盐催化剂上甲烷的催化燃烧

以共沉淀法制备了CaxLa1-xMnAl11O19系列六铝酸盐催化剂,考察了Ca2 部分取代La3 对LaMnAl11O19六铝酸盐的甲烷催化燃烧活性和稳定性的影响以及活性与物理化学性能的关系,用X射线衍射、N2吸附、程序升温还原和透射电镜对其进行了表征.结果表明,当Ca2 加入量过高时,Ca2 不能进入到六铝酸盐骨架中,过量的Ca2 形成CaAl4O7杂相.当x=0.2时,催化剂活性最高,起燃温度为723 K,也提高了样品的热稳定性,1 373 K煅烧后比表面积为26.1 m2/g.Ca2 的加入使六铝酸盐晶粒变薄,这使材料的抗烧结性能增强,比表面积增大,同时Ca2 部分取代La3 使活性Mn3 的含量增加,这两方面的综合作用使得催化剂活性显著提高.对Sr2 ,Ca2 和K 部分取代La3 的六铝酸盐的比较实验结果表明,Ca2 部分取代La3 的样品具有最低的起燃温度.     

塞曼火焰原子吸收法测定食用葡萄糖中钙

采用塞曼火焰原子吸收分光光度法,测定了食用葡萄糖中钙的含量。结果表明,钙在2~20μg/mL范围内线性关系良好(r=0.993 7),RSD=0.45%,回收率94.3%~104.3%,该法简单、快捷、灵敏,结果令人满意。     

EDTA容量法测定钙方法的优化研究

对EDTA测定Ca2 的不同方法进行了实验比较,并从溶液配制、所用指示剂、氢氧化钠加入量等方面进行了深入讨论,完善和优化了EDTA测定Ca2 的实验测定方法。该法适用于锂钙质量比≤1的天然水、地下水和卤水样品中钙的容量法测定。     

医学临床中如何选用钙制剂

从小儿科及妇产科等临床及保健医师的角度,阐述了合理选用钙制剂的标准为:补钙效力高(包括钙含量高、化学活性强、生物活性大以及添加了促进钙吸收的维生素D、酪蛋白磷酸肽等活性物质)、安全及毒副作用小(包括钙化合物本身以及添加剂、夹杂物的毒副作用)、患者乐于接受且使用方便、价廉易得等几个方面。     

纳米碳酸钙的生产和用途

碳酸钙是自然界广泛存在的一种很普通的非金属材料,也是一种传统的无机盐化工产品。近年来,随着碳酸钙的超细化及表面改性技术的发展,纳米碳酸钙制备技术及应用,已成为国内外竞相开发的研究热点。本文就有关纳米碳酸钙的主要生产技术及其应用领域作一简介。     

人体痰液中钙的分光光度法测定

研究了钙－二甲酚橙－溴化十六烷基三甲胺－乙醇体系,并用于测定慢性肺炎患者所排痰液中的微量钙,测定结果表明,其中含钙量较人体血清中的平均钙含量高,亦高于人体细胞外液中的含量。     

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g⁻¹ to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g⁻¹ in the spring season and from 130.66 to 151.21 mg 100 g⁻¹ in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.     

Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium

Canned tuna is considered one of the most popular and most commonly consumed products in the seafood market, globally. However, in past decades, fish allergens have been detected as the main concern regarding food safety in these seafood products and are listed as the top eight food allergies. In the group of fish allergens, parvalbumin is the most common. As a thermally stable and calcium-binding protein, parvalbumin can be easily altered with changing the food matrices. This study investigated the effect of a can-filling medium (tomato sauce, spices, and brine solutions) on the parvalbumin levels in canned tuna. The effect of pH, calcium content, and the DNA quality of canned tuna was also investigated before the parvalbumin-specific encoded gene amplification. The presence of fish allergens was determined by melting curve analyses and confirmed by agarose gel electrophoresis. The obtained results showed that the presence of parvalbumin in commercially canned tuna was driven by can-filling mediums, thermal conductivity, calcium content, and the acidity of various ingredients in food matrices. The intra-specific differences revealed a variation in fish allergens that are caused by cryptic species. This study proved that allergens encoding gene analyses by agarose electrophoresis could be used as a reliable approach for other food-borne allergens in complex food matrices.     

Phytate Dephosphorylation Products Also Act as Potent Inhibitors of Calcium Oxalate Crystallization

Phytate has been classified as an anti-nutrient, but there are no adverse effects from the consumption of a balanced diet with 1 to 2 g of daily phytate (inositol-hexaphosphate, InsP6) as a calcium magnesium salt, the form naturally present in grains. Furthermore, recent research has shown that phytate consumption may prevent pathological calcifications, such as kidney stones and cardiovascular calcifications. However, many endogenous and exogenous enzymes can hydrolyze phytate to lower inositol phosphates (InsPs) that also have biological activity. We performed a controlled hydrolysis of phytate and identified the products (InsPs) using tandem mass spectrometry (MS/MS). The total level of all InsPs was measured using a non-specific methodology. In addition, we evaluated the effects of the InsP6 hydrolysates on calcium oxalate crystallization using scanning electron microscopy and measuring the time needed for the induction of crystallization. Our results indicate that InsP6 and its hydrolysis products functioned as effective inhibitors of calcium oxalate crystallization. Thus, even though InsP6 is hydrolyzed after consumption, the enzymatic products also have the potential to reduce pathological calcifications. Finally, although it is useful to measure the overall level of InsPs in biological fluids, such as urine, there is a need to develop simple analytical methods to quantify the level of individual InsPs.