A fractal analysis of skin pigmented lesions using the novel tool of the variogram technique

The incidence of the cutaneous malignant melanoma is increasing rapidly in the world [Ferlay J, Bray F, Pisani P, et al. GLOBOCAN 2000: Cancer incidence, mortality and prevalence worldwide, Version 1.0 IARC Cancer Base no. 5. Lyon: IARC Press, 2001]. The therapeutic address requires a method having high sensitivity and capability to diagnose such disease at an early stage. We introduce a new diagnostic method based on non-linear methodologies. In detail we suggest that fractal as well as noise and chaos dynamics are the most important components responsible for genetic instability of melanocytes. As consequence we introduce the new technique of the variogram and of fractal analysis extended to the whole regions of interest of skin in order to obtain parameters able to identify the malignant lesion. In a preliminary analysis, satisfactory results are reached.     

Formation and nitration heats for 3-nitro-4-chloro- and 3,5-dinitro-4-chloro-benzotrifluoride. Dinitration reaction investigation

Although various authors have determined the heats of combustion of many halogen derivatives we still do not have at our disposal data concerning the 3-nitro-4-chlorobenzotrifluoride and the 3,5-dinitro-4-chlorobenzotrifluoride.The object of this study has been that of determining the thermochemical constants for the above mentioned compounds. The values of the heats of combustion and of formation have been determined experimentally and from them the heats of nitration. These data and those determined with Handrick's method (group's energy contribution) have been compared with the heats of reaction carrying the nitration into an adiabatic system.Afterwards it has been investigated how to get the maximum output for the dinitro production. Data and considerations are reported.     

Sample preparation for the analysis of flavors and off-flavors in foods

Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromatographic analysis of flavors and off-flavors in foods usually requires that the samples first be processed to remove as many interfering compounds as possible. For analysis of foods by gas chromatography (GC), sample preparation may include mincing, homogenation, centrifugation, distillation, simple solvent extraction, supercritical fluid extraction, pressurized-fluid extraction, microwave-assisted extraction, Soxhlet extraction, or methylation. For high-performance liquid chromatography of amines in fish, cheese, sausage and olive oil or aldehydes in fruit juice, sample preparation may include solvent extraction and derivatization. Headspace GC analysis of orange juice, fish, dehydrated potatoes, and milk requires almost no sample preparation. Purge-and-trap GC analysis of dairy products, seafoods, and garlic may require heating, microwave-mediated distillation, purging the sample with inert gases and trapping the analytes with Tenax or C18, thermal desorption, cryofocusing, or elution with ethyl acetate. Solid-phase microextraction GC analysis of spices, milk and fish can involve microwave-mediated distillation, and usually requires adsorption on poly(dimethyl)siloxane or electrodeposition on fibers followed by thermal desorption. For short-path thermal desorption GC analysis of spices, herbs, coffee, peanuts, candy, mushrooms, beverages, olive oil, honey, and milk, samples are placed in a glass-lined stainless steel thermal desorption tube, which is purged with helium and then heated gradually to desorb the volatiles for analysis. Few of the methods that are available for analysis of food flavors and off-flavors can be described simultaneously as cheap, easy and good.     

Alkyltrimethylammonium surfactant-mediated extractions: characterization of surfactant-rich and aqueous layers, and extraction performance

Most surfactants employed for extraction purposes contain strongly absorbing chromophores, and therefore cannot be used with the ultraviolet-visible HPLC detector because of the high background created. Alkyltrimethylammonium surfactants, which do not have strongly absorbing chromophores, have shown promise as an extractant compatible with HPLC-ultraviolet-visible detection. In our extraction procedure, alkyltrimethylammonium surfactants are added to a sample containing organic analytes in distilled water. Sodium chloride is next added, then the entire sample is shaken. Before centrifugation, 1-octanol is added to aid in the two phase formation of surfactant-rich and aqueous phases. In this paper, we present the results of our studies on the extraction behavior of an alkyltrimethylammonium surfactant technique using various organic compounds as test probes. Specifically studied are the extraction behavior of organic bases, isomers of varying polarity and a zwitterionic species that has different charges at various pH values. Results from multiple extractions to obtain quantitative recovery of analytes is also presented. The composition of each phase is elucidated through the interpretation of data obtained from thermogravimetric and carbon, hydrogen and nitrogen (CHN) instrumentation.     

Analysis of nickel-niobium alloys by inductively coupled plasma optical emission spectrometry

Inductively coupled plasma optical emission spectrometry (ICP-OES) was applied to the analysis of major and minor elements of Ni-Nb alloys obtained by aluminothermic reduction process. Digestion of samples was made using a mixture of HF+HNO₃. Minor and trace elements were determined without matrix separation. The precision for all constituents was <3%. Recoveries for the analyte-spiked samples were 95%.     

Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.     

Study on volatile components in salami by reverse carrier gas headspace gas chromatography-mass spectrometry

Salami are a typical seasoned sausage of Italy; a number of types are produced, according to local traditional recipes. As industrial production has taken place, a number of problems rise in obtaining products similar to the traditional ones. The use of selected microbial starters is permitted by Italian law for some years and at present, microbiological research is engaged in selecting starters similar to the ones isolated from traditional products, with the aim of obtaining organoleptic characteristics close to the ones of traditional recipes. A study was carried out concerning the characterisation of volatile components of salami by headspace capillary gas chromatography-mass spectrometry. As during the sampling step, analytes could reach the analytical column, the carrier gas rate was back flushed in the latter, while a pre column was used as cold trap. Then GC-MS analysis follows. By these techniques, we were able to highlight typical profiles of different salami, as well as monitoring the ripening of a traditional and a starter added salami. Main peaks are of fermentative origin, while also peaks from spices were detected. Ethyl propionate was used as internal standard to be able to normalise the peaks amounts.