Journal articles: 'Chemical Preservation'

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Giguère, Louis A., J. F. St-Pierre, B. Bernier, A. Vézina, and j. G. Rondeau. "Can We Estimate the True Weight of Zooplankton Samples after Chemical Preservation?" Canadian Journal of Fisheries and Aquatic Sciences 46, no. 3 (March 1, 1989): 522–27. http://dx.doi.org/10.1139/f89-070.

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Zooplankton are collected and sorted into two size fractions from which samples are randomly alloted to a battery of commonly used preservation techniques. We determine dry weight, ash content, and caloric content. We compute organic and inorganic losses of the samples to examine potential causes of variation in dry weight estimates. Treatments are: no preservation, preservation with one of three chemicals (75% ethanol, 5% or 10% buffered formaldehyde), preservation for 1 or 66 wk, and oven- or freeze-drying. Overall dry weight losses are independent of preservation methods. Chemical preservation reduces dry weight by 37 to 43%. Organic and inorganic losses range from 25 to 33% and 73 to 82%, respectively. Because inorganic losses are large, chemical preservation increases the caloric content of samples by 13 – 27%. Dry weight losses are somewhat size-dependent (37 versus 43% for the large and small size fraction respectively, after 66 wk of preservation). A regression of percent dry weight losses on body length (in millimetres) is obtained for our data, and published reports where formaldehyde is used as a preservative. It is: In[dry weight loss] = 4.149 − 0.576 length0.333. This relationship can be used to adjust the weight of zooplankton samples which have been preserved chemically. A survey of studies published in 1983 indicates that most authors did not adjust for dry weight losses due to preservation.

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Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.Chemical Engineering Research Bulletin 19(2017) 145-153

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Tan, Zhi Ming, Hao Chen, Ping Xiu Shi, Long Liu, Zhi Wen Chen, Piao Yan Xu, Tao Liu, Yong Lin Hu, Qiang Song Wang, and De Juan Huang. "Effects of Four Antistaling Agents on Preservation of Nan Feng Tangerines." Advanced Materials Research 1044-1045 (October 2014): 176–80. http://dx.doi.org/10.4028/www.scientific.net/amr.1044-1045.176.

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The Nan Feng Tangerine is used to study the preservation effects of the chemical preservative, 1% chitosan, 1% carboxymethyl with 1% chitosan, and 1% carboxymethyl with 50ppm Silver Nano composite. The results show that the tangerine weight losses after preservative treatments are lower than the loss of the control group, and the total citrus-sugar content, citrus-Vitamin C content and total citrus-acid content are higher than those of the control group. In conclusion, the Silver Nano composite has the best preservative effect on the Nan Feng citrus, and the effect using film preservation is better than that using the chemical preservation.

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Jalal, Abdul, and Naveed Ahmad. "Aloe vera as a bio-preservative for keeping quality of horticultural products." Research Journal of Food Science and Nutrition 4, no. 4 (August 30, 2019): 82–89. http://dx.doi.org/10.31248/rjfsn2019.070.

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Postharvest periods are very challenging for marketing of horticultural commodities that are more perishable. Fruit decay is the major postharvest constraint responsible for negative return of horticultural commodities that is expressed by weight loss, color changes, softening and microbial spoilage. Different postharvest techniques like waxing, chemical coating and dip techniques are in practice to avoid the losses but due to the hazardous nature of chemicals to human health, the concept of bio preservation has been developed. Replacing of chemical preservation with bio preservation strategies are user friendly and has great potential if constraints in production and application techniques studied completely. Among the various bio preservative plants, Aloe vera plant has a great history for its medicinal use against wide range of ailments and fruit preservation. It prevents loss of moisture and firmness, control respiration rate and maturation development, delay oxidative browning, reduce microorganism proliferation and other parameters like titratable acidity, soluble solids content, ascorbic acid content, firmness and decay percentage also controls significantly.

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McCoy, Victoria E., Carmen Soriano, and Sarah E. Gabbott. "A review of preservational variation of fossil inclusions in amber of different chemical groups." Earth and Environmental Science Transactions of the Royal Society of Edinburgh 107, no. 2-3 (June 2016): 203–11. http://dx.doi.org/10.1017/s1755691017000391.

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ABSTRACTFossils in amber are a particularly important and unique palaeobiological resource. Amber is best known for preserving exceptionally life-like fossils, including microscopic anatomical details, but this fidelity of preservation is an end-member of a wide spectrum of preservation quality. Many amber sites only preserve cuticle or hollow moulds, and most amber sites have no fossils at all. The taphonomic processes that control this range in preservation are essentially unknown. Here, we review the relationship between amber groups and fossil preservation, based on published data, to determine whether there is a correlation between resin type and aspects of preservation quality. We found that ambers of different chemistry demonstrated statistically significant differences in the preservational quality and the propensity of a site to contain fossils. This indicates that resin chemistry does influence preservational variation; however, there is also evidence that resin chemistry alone cannot explain all the variation. To effectively assess the impact of this (and other) variables on fossilisation in amber, and therefore biases in the amber fossil record, a more comprehensive sampling of bioinclusions in amber, coupled with rigorous taphonomic experimentation, is required.

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Nwaiwu, Ogueri, and Martin Itumoh. "Modelling Chemical Preservation of Plantain Hybrid Fruits." Turkish Journal of Agriculture - Food Science and Technology 5, no. 8 (August 27, 2017): 950. http://dx.doi.org/10.24925/turjaf.v5i8.950-956.1256.

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New plantain hybrids plants have been developed but not much has been done on the post-harvest keeping quality of the fruits and how they are affected by microbial colonization. Hence fruits from a tetraploid hybrid PITA 2 (TMPx 548-9) obtained by crossing plantain varieties Obino l’Ewai and Calcutta 4 (AA) and two local triploid (AAB) plantain landraces Agbagba and Obino l’Ewai were subjected to various concentrations of acetic, sorbic and propionic acid to determine the impact of chemical concentration, chemical type and plantain variety on ripening and weight loss of plantain fruits. Analysis of titratable acidity, moisture content and total soluble solids showed that there were no significant differences between fruits of hybrid and local varieties. The longest time to ripening from harvest (24 days) was achieved with fruits of Agbagba treated with 3% propionic acid. However, fruits of PITA 2 hybrid treated with propionic and sorbic acid at 3% showed the longest green life which indicated that the chemicals may work better at higher concentrations. The Obino l’Ewai cultivar had the highest weight loss for all chemical types used. Modelling data obtained showed that plantain variety had the most significant effect on ripening and indicates that ripening of the fruits may depend on the plantain variety. It appears that weight loss of fruits from the plantain hybrid and local cultivars was not affected by the plantain variety, chemical type. The chemicals at higher concentrations may have an effect on ripening of the fruits and will need further investigation.

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Cerullo, Michael A. "The Ethics of Exponential Life Extension through Brain Preservation." Journal of Ethics and Emerging Technologies 26, no. 1 (March 1, 2016): 94–105. http://dx.doi.org/10.55613/jeet.v26i1.54.

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Chemical brain preservation allows the brain to be preserved for millennia. In the coming decades, the information in a chemically preserved brain may be able to be decoded and emulated in a computer. I first examine the history of brain preservation and recent advances that indicate this may soon be a real possibility. I then argue that chemical brain preservation should be viewed as a life-saving medical procedure. Any technology that significantly extends the human life span faces many potential criticisms. However, standard medical ethics entails that individuals should have the autonomy to choose chemical brain preservation. Only if the harm to society caused by brain preservation and future emulation greatly outweighed any potential benefit would it be ethically acceptable to refuse individuals this medical intervention. Since no such harm exists, it is ethical for individuals to choose chemical brain preservation.

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Majamaa, K., U. Bertheas, F. Finlayson, and R. B. Levy. "Preservation of reverse osmosis membranes with non oxidizing biocides – comparison with SMBS." Water Supply 11, no. 3 (July 1, 2011): 342–51. http://dx.doi.org/10.2166/ws.2011.041.

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Sodium metabisulphite (SMBS) is the current standard preservation chemical used in RO plants during shut down. It is a cheap and efficient preservative, but its tendency to oxidize easily has several drawbacks. The use of a non-oxidizing biocide instead could solve some of the issues currently seen with the SMBS, but little has been reported about membrane compatibility and preservation efficiency in the long-term mode. Long-term membrane preservation trials have been executed with three different non-oxidizing biocides: DBNPA (2,2-dibromo-3-nitrilopropionamide), CMIT/MIT (5-chloro-2-methyl-4-isothiazolin-3-one (CMIT) and 2-methyl-4-isothiazolin-3-one (MIT), OIT (2-octyl-2H-isothiazol-3-one) as well as SMBS as the reference chemical. The suitability of these chemicals in this application was confirmed using both new Brackish Water Reverse Osmosis (BWRO) and used membranes with various membrane chemistries (Nanofiltration (NF), BWRO, Sea Water Reverse Osmosis (SWRO)). The preservation trial with new membranes confirmed the long-term stability of the product when stored in the biocide solution while the trial with used elements is closer to realistic plant conditions and validated the efficiency of the biocide against biofouling in the long-term. These results show that the biocides can be equivalent preservatives to SMBS and that the application is economically feasible. The used active concentrations for biocides are storage time and temperature dependent and this should be taken into account when first applying them in the field.

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Moore, Charles L., John C. Pruitt, and Jesse H. Meredith. "CHEMICAL PRESERVATION CHARACTERISTICS OF HUMAN CADAVER BLOOD*." Annals of the New York Academy of Sciences 115, no. 1 (December 16, 2006): 409–13. http://dx.doi.org/10.1111/j.1749-6632.1964.tb41071.x.

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10

Underwood, A. L. "The history and preservation of chemical instrumentation." TrAC Trends in Analytical Chemistry 6, no. 4 (April 1987): XXII—XXIII. http://dx.doi.org/10.1016/0165-9936(87)87044-9.

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Adlard, E. R. "The history and preservation of chemical instrumentation." Chromatographia 23, no. 1 (January 1987): 65. http://dx.doi.org/10.1007/bf02310422.

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M. G. Anjaly, Ann Annie Shaju. "Review on Effect of Hurdle Technology in Food Preservation." International Journal of Current Microbiology and Applied Sciences 10, no. 12 (December 10, 2021): 169–76. http://dx.doi.org/10.20546/ijcmas.2021.1012.019.

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When considering food stability the microbial, chemical and sensory qualities must taking into consideration. To achieve these, appropriate preservation measures must be taken to the level that the activities of microorganisms will be overcome. The microbial stability and safety of the most traditional and processed foods is based on a combination of several preservation factors (called hurdles), which the microorganisms present in food are unable to overcome. Hurdles use in food can be physical, physicochemical or microbiologically derived. The main objective of hurdle technology is food preservation, but in addition, many hurdles were reported to improve sensory attributes. Many findings revealed that combination of preservatives at lower concentrations discourage microbial activities more than single preservative at higher concentration. In this review general introduction of hurdle technology was given, also basis on food spoilage and preservation. Principles, application, advantages and effects of hurdles on food quality were also reviewed. Hurdles classification with examples was also stated. Special emphasis was given to contributions from other researchers on the application and effectiveness of hurdle technology in maintaining microbiological, chemical, sensory and physical qualities of processed foods.

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Storz, Michael P., and Lea Holsten. "Empirical Analysis Revealing Privileged Chemical Space of Cosmetic Preservatives." Cosmetics 8, no. 3 (August 31, 2021): 80. http://dx.doi.org/10.3390/cosmetics8030080.

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Most cosmetic products require preservation to prevent microbial contamination and to ensure consumer safety. Due to regulatory restrictions and rejection by consumers, preservative options have become limited and the development of novel solutions is needed. This search can be guided by knowledge about favorable chemical space for cosmetic preservatives. Therefore, we used preservatives allowed in the EU as training set and calculated various molecular properties. Empirical analysis revealed two separated areas of privileged chemical space with the net charge as distinctive property. The first area comprises the group of neutral and anionic preservatives and is characterized by low molecular size as well as limited hydrogen-bonding capacity, polarity, and flexibility. The second area includes cationic preservatives, which are rather diffusely distributed regarding molecular weight and hydrogen-bonding, however, all members share high flexibility. Both groups significantly differ from antibiotics, reflecting the specific requirement of cosmetic preservation. The molecular properties defining the privileged chemical space are easy to calculate, and thus, can provide guidance for the development of novel preservatives.

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Thavaseelan, Dinesha, A. H. L. R. Nilmini, Gayan A. Appuhamillage, and Susantha Siriwardena. "Investigation of Field Performance and Film Properties of Natural Rubber Latex Preserved with a Novel Chemical." Advances in Technology 2, no. 1 (May 3, 2022): 71–78. http://dx.doi.org/10.31357/ait.v2i1.5453.

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The traditional long-term preservative system of latex has an impact on environmental air pollution by ammonia and leads to the production of carcinogenic nitrosamine substances by tetramethyl thiuram disulfide (TMTD). In this research, ammonia and a novel preservative with a polysulfidic link were compounded and tested as a novel traditional long-term latex preservative system, to overcome the drawbacks of traditional preservative systems. Control samples were prepared with ammonia as the standard preservative. In addition, ammonia and the novel chemical mixed samples were also prepared for investigating the combined effect. After the preservation treatment, the stable nature of field NR latex was evaluated via the Volatile Fatty Acid (VFA) test based on ASTM D 1076 standard. The Dry Rubber Content (DRC) test and Total Solid Content (TSC) test were carried out for VFA calculation purposes based on ISO126:2005 and ASTM D 1076 standards, respectively. The alkalinity test was carried out to maintain the required ammonia content in latex. In the first trial, traditional dispersion preparation of novel chemical dispersion failed due to the large particle size of the novel chemical. Therefore, two different novel chemical dispersions were prepared in the second trial, where dispersions 1 and 2 were prepared with wetting agents and without using a wetting agent, respectively. It was found that 0.020%v/v and 0.025% v/v concentrations of the novel chemical from dispersion 1 allowed the preservation of field NR latex for 8 days. A low concentration (0.015% v/v) of the novel chemical was able to keep latex with good stability for 5 days. The novel chemical dispersion without a wetting agent exhibited a marvelous preservative system to NR latex than with a wetting agent, because the wetting agent creates a barrier between particles of novel chemical and latex particles. The novel preservative acts as a good preservative while reducing the fumes of ammonia being emitted and eliminating the carcinogenic nitrosamine emission from TMTD.

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Stahr, Pascal L., and Cornelia M. Keck. "Preservation of rutin nanosuspensions without the use of preservatives." Beilstein Journal of Nanotechnology 10 (September 19, 2019): 1902–13. http://dx.doi.org/10.3762/bjnano.10.185.

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Nanocrystals are used as universal approach to improve the bioactivity of poorly soluble active ingredients. They are produced by various techniques, typically yielding aqueous nanosuspensions, which are prone to microbial contamination. Preservation of nanocrystals is possible but might not always be feasible, as preservatives might interfere with other excipients in the formulations or with chemicals used in assays, cell cultures or animal models. Therefore, to enable an easier use of nanocrystals, preservative-free nanosuspensions would be a good alternative. In this study, rutin nanocrystals were frozen and stored for three months at −20 °C. The chemical, physical and microbial stability were monitored, and the results were compared to preserved nanosuspensions. The frozen nanosuspensions remained stable and possessed excellent stability over the whole time of storage, indicating that the freeze–thaw process is suitable for the production of preservative-free nanosuspensions with excellent long-term stability. The freeze–thaw process for nanosuspensions is a simple concept and is suggested as alternative, when preserved nanosuspensions cannot be used.

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Hewitt, Alan D. "Chemical Preservation of Volatile Organic Compounds in Soil." Environmental Science & Technology 31, no. 1 (January 1997): 67–70. http://dx.doi.org/10.1021/es960095y.

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Lydia Kallipoliti. "Dry Rot: The Chemical Origins of British Preservation." Future Anterior 7, no. 1 (2010): a1–19. http://dx.doi.org/10.1353/fta.2010.0000.

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Komarova, Olga, Wim van der Meer, Elena Levtchenko, and Leo Monnens. "Effective chemical preservation of morphology of urinary erythrocytes." Pediatric Nephrology 18, no. 7 (May 14, 2003): 665–66. http://dx.doi.org/10.1007/s00467-003-1149-6.

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Hewitt, Stephen M. "56. Chemical preservation of tissue: Methods and models." Cryobiology 63, no. 3 (December 2011): 321. http://dx.doi.org/10.1016/j.cryobiol.2011.09.059.

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Akharaiyi, Fred Coolborn, and Obehi Betsy Ugberase. "Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 73–82. http://dx.doi.org/10.1515/aucft-2017-0017.

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AbstractFruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit juices with plant extracts. The preservative effects ofGmelina arboreafruit andNauclea latifoliastem bark extracts in apple and pineapple juices were assessed in comparison to chemical preservative (sodium benzoate) as a positive control and refrigeration at 4 °C as a negative control measures. Decrease in microbial load during storage was observed in the prepared juice samples.G. arboreafruit extract in microbial inhibition was more potent followed by sodium benzoate andN. latifoliastem bark extract.G. arboreapreserved juices were of better choice in sensory evaluation for acceptability thanN. latifoliaand sodium benzoate preserved juices. Phytochemical screened from the extracts are saponins, tannins, flavonoids, alkaloids and steroids. The titratable acidity of the prepared juices evaluatedG. arboreaof lower titratable acidity value thanN. latifolia. The results has provided a partial support for the use ofG. arboreafruits andN. latifoliastem bark extracts for preservation of fruit juices. The use ofN. latifoliaandG. arboreaas preservative agents have not been documented and could be potential sources of natural preservative agents for future use in preservation of alcoholic and non alcoholic beverages.

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Fedak, N., S. Chumachenko, L. Darmohray, B. Gutyj, and M. H. Perederiy. "The effectiveness of the use of probiotics for wet maize grain preserving." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 89 (November 11, 2018): 85–88. http://dx.doi.org/10.32718/nvlvet8916.

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The process of processing and storage of high moisture grain is one of the important problems of forage production, especially in the Carpathian region due to its excessive moisture, therefore, due to the intensification of the livestock industry, the conservation of feed is becoming increasingly important. The purpose of the research was to determine the effect of different doses of bacterial preparation KT-L 18/1 (produced by Chernihiv ISMAV NAAS) on the preservation of nutrients and microbiological parameters of maize grain of high humidity in dynamics. The investigation of influence different doses of bacterial preparation KT-L 18/1 on the nutrients and microbiological parameters protection in maize grain with high humidity were realized in the laboratory of animal feed and feed technology (containers with maize grain, treated with different doses of microbial preparation KT-L 18/1, were laid, their chemical composition and microbiological parameters were determined). The control was grain without drying and with the addition of a chemical preservative CAS. During storage of treated maize grain were determined their chemical composition, content of main fermentation acids, and microbiological parameters. It was found that dry matter reduce, an integral feed nutrition indicator, in maize grain samples, treated with KT-L-18/1 and chemical preservative were 1.0 and 1.1% respectively. The lowest number of harmful micromycetes was noted by using the KT-L-18/1 at dose 8 ml/kg. It was found that using of chemical preservative CAS suppresses all investigated microorganisms, including lactic acid bacteria. Probiotic preparation KT-L-18/1 at dose 8 ml/kg wet maize grain provides to nutrients preservation same level like chemical preservative through active development of lactic acid microorganisms. It is advisable for final conclusions to carry out the testing of this preparation during the harvesting of wet ivy corn grain under production conditions and in experiments on animals.

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RK, Iqbal. "Conventional and Modern Methods of Preservation of Foods." Food Science & Nutrition Technology 4, no. 5 (September 19, 2019): 1–6. http://dx.doi.org/10.23880/fsnt-16000193.

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Food preservation is a great concern for long times. Different techniques are used widespread including both commercial and modern methods. This article throw light on the different methods like use of antimicrobial agents from plants and animals and some physical methods like drying heating pasteurization and fewer biological and chemical methods limitations of the processes are discussed. Several modern techniques like nanotechnology and use of edible coatings and HPP technique CAP and MAP

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Kiin-Kabari, DB, IS Barimalaa, SC Achinewhu, and TA Adeniji. "Effects of extracts from three indigenous spices on the chemical stability of smoke-dried catfish (Clarias lezera) during storage." African Journal of Food, Agriculture, Nutrition and Development 11, no. 47 (November 25, 2011): 5335–43. http://dx.doi.org/10.18697/ajfand.47.4230.

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Fishes are the cheapest source of animal protein and it plays an important role in the diet of many people in both developed and developing countries. It is an important ingredient in the Nigerian traditional cuisine, cat fish being one of the most valued and very diverse groups of bony fish. The catfishes are a monophyletic group, belonging to the super-order called the Ostariophysi. Freshly caught fish spoil easily and therefore requires adequate preservation and storage. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity, and microbial spoilage. Fish begin to deteriorate as soon as they leave the water. The preservation of fish is therefore considered to be a major hindrance to its production and utilisation especially in the tropical countries in Africa. The four most popular methods of fish preservation are freezing, canning, smoking and pickling, the major preservation method being pickling or salting, which has been used for centuries. In this present study, the effect of extracts from three indigenous spices; Piper guinensis (uziza), Xylopia aethiopicum (okada) and Myrustica monodora (ehuru) on the preservation of smoked-dried catfish stored for six weeks were evaluated using brine solution as control. Samples treated with uziza showed the lowest moisture content of 6.5% and lowest mean FFA formation of 0.55%, which was significantly different (p<0.5) from the other spices. The mean peroxide value range of 5.8-15.1 meq/kg was observed throughout the storage period for all the spices used. Thiobarbituric acid values ranged from 0.6mg/kg-1.4mg/kg with the lowest mean value of 0.37 mg/kg recorded in fish samples treated with uziza while the highest mean TBA value of 1.14mg was obtained in ehuru treated samples. This new research reveals that the three indigenous spices used, including Piper guinensis, Myristica monodora and Xylophia aethiopicum had chemical preservative and antioxidant properties. Among the three spices, Piper guinensis (uziza) was found to have the most effective preservation potential of smoked-dried fish during storage. This new result is anticipated to provide a simple, cheaper, healthier and safer method of fish preservation in developing countries.

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Amaral, Renata A., Carlos A. Pinto, Vasco Lima, Jéssica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, et al. "Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review." Foods 10, no. 10 (September 28, 2021): 2300. http://dx.doi.org/10.3390/foods10102300.

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Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

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Kowalenko, C. G., L. J. P. van Vliet, G. Derksen, and S. Yu. "Limitations of methods for preserving ammonium in agricultural runoff samples." Canadian Journal of Soil Science 82, no. 4 (November 1, 2002): 439–44. http://dx.doi.org/10.4141/s01-056.

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Ammonium concentrations in simulated and actual field runoff samples were not stable within 1 d under refrigeration due to microbial activity as shown by evolution of CO2. Changes in frozen samples after freezing and thawing appeared to be due to non-biological processes and this type of preservation should be avoided. A few drops of toluene added to 10 mL of simulated runoff sample stabilized ammonium concentrations at room temperature for 4 d and reduced CO2 evolution during that time substantially. Chemical preservation by adding sufficient HCl, LiCl and CuSO4 to have molarities of these chemicals up to 0.1 M strength was not acceptable because of limited reduction in microbial activity and chemical changes to the sample. Preservation effects of prestorage filtration were not consistent and this would not be a suitable procedure if total N measurements are to be included because a portion of the sample would be removed. It is apparent that microbial activity in runoff or similar types of water samples that contain organic C must be controlled immediately after collection if measurements of specific N ion species are to be made. Although refrigeration slows microbial activity, it may not be an adequate method of preservation for more than 1 d of storage. Even 1 d of refrigeration will be difficult to do under field conditions. Addition of a small amount of toluene to the runoff sample was the most promising preservation method examined. Key words: Runoff samples, sample preservation, ammonium

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Suriani, Efa. "Kajian Terhadap Variasi Metode dan Bahan Pengawet pada Proses Pengawetan Bambu-Kayu di Indonesia." EMARA: Indonesian Journal of Architecture 4, no. 1 (August 25, 2018): 54–64. http://dx.doi.org/10.29080/emara.v4i1.338.

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Bamboo and wood are natural materials, each of which has a variety of uniqueness. Among its uniqueness is an irreplaceable building material between one another. However, weaknesses are also found in them especially related to termites or powder beetles. To be able to obtain maximum results in the use of these two materials, the preservation process was needed as a special treatment. With a variety of Bamboo preservation techniques, this paper tries to identify and examine various studies and best practices related to the Bambu-kayu preservation method in Indonesia. A qualitative approach was used with literature study techniques, field observations and in-depth interviews with entrepreneurs in preserving bamboo. From the results of the study obtained an illustration that the preservation method carried out depends on the needs of the user. It is also known that 10% Borak Boric concentrate has been able to be a chemical preservative that can be trusted to maximize material age. There should also be research on other preservatives, both chemical ones such as pyrolysis oil from plastic waste, as well as natural ones such as coconut shell liquid smoke and tobacco. Further research can also be focused on the strength of bamboo preserved by the preservation / boiling method. In addition to optimal material service age, it is necessary to consider several other criteria such as the ability to be mass produced / according to industry needs and able to be implemented significantly. Thus, it is expected that preservatives will be obtained that are safe for humans, environmentally friendly, workable and economical.

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Hafiz, MMH, MM Hossain, and MR Karim. "Physico-microbial investigation of mango (cv. Amrapali) under non-chemical preservation." Progressive Agriculture 29, no. 3 (September 27, 2018): 221–32. http://dx.doi.org/10.3329/pa.v29i3.40007.

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Enormous postharvest losses occur in mango at different points of postharvest storage in Bangladesh. Various detrimental chemicals are used in most cases to prevent the postharvest loss. Thus, non-chemical storage strategy has become a crying need to prevent the use of hazardous chemicals. So, this experiment was carried out on mango cv. Amrapalihaving five non-chemical postharvest treatments viz., Control, Perforated polyethylene bag, Unperforated polyethylene bag, Chitosan coating & Edible oil (soybean) coating under two storage conditions viz., Ambient condition & Refrigerated condition to point out suitable storage approach through the assessment of physico-microbialattributes. The experiment was laid out in a completely randomized design with three replications. Parameters investigated were total weight loss, peel colour, firmness, visual & other characteristics, disease incidence and disease severity. The results revealed significant influence on all the parameters by both of the factors. At 9 days after storage (DAS), minimum weight loss (1.56%) was recorded at unperforated polyethylene bag under refrigerated condition but maximum weight loss (17.08%) was in control under ambient condition. The perforated polyethylene bag under refrigerated condition showed the lowest peel colour score (1.00) at 9 DAS which give the hint of longer storage. The scores of firmness change were also the lowest in unperforated (1.00) and perforated polyethylene bag (1.05) at 9 DAS, respectively. There was no disease incidence and severity in any of the treatments under refrigerated condition whereas 100% disease incidence was noticed in the control under ambient condition at 9 DAS. At later stages of storage, off-flavor was developed in unperforated polyethylene bag due to anaerobic respiration. The fresh and edible pulp without any off-flavor was recorded up to 27 DAS in perforated polyethylene bag under refrigerated condition. Hence, the perforated polyethylene bag under refrigerated condition could be a promising storage strategy for mango. Progressive Agriculture 29 (3): 221-232, 2018

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Cho, Soung Suck, Myong Soo Kim, and Kyung-A. Shin. "Chemical Preservation Methods of Urine Sediment for Quality Control." Korean Journal of Clinical Laboratory Science 49, no. 4 (December 31, 2017): 359–65. http://dx.doi.org/10.15324/kjcls.2017.49.4.359.

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Syamdidi, Mr. "THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 7, no. 2 (May 23, 2013): 79. http://dx.doi.org/10.15578/squalen.v7i2.18.

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Preservation is a common practice in processed food products including fisheries product.The purpose of preservation in food is not only maintain the quality of food but also to prolong theshelf life of food itself. Preservatives can be divided into two groups i.e. natural and chemicalpreservatives. The chemical preservatives potentially used in fishery industry are nitrite, sulfurdioxide, benzoic acid and, sorbic acid. These preservatives have their own characteristics oninhibition of microorganisms. Food characteristic such as pH, and aw are the key factors on theactivity of antimicrobial agent.

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Shafer, D. J., J. B. Carey, R. P. Burgess, K. A. Conrad, and J. F. Prochaska. "Chemical preservation of whole broiler carcasses utilizing alkaline hydroxides." Poultry Science 79, no. 11 (November 2000): 1517–23. http://dx.doi.org/10.1093/ps/79.11.1517.

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Aworh, Ogugua C., and Moutairou Egounlety. "Preservation of West African soft cheese by chemical treatment." Journal of Dairy Research 52, no. 1 (February 1985): 189–95. http://dx.doi.org/10.1017/s0022029900024018.

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SUMMARYThe effects of sorbic and propionic acids on shelf life and organoleptic characteristics of West African soft cheese stored at 7–9 °C were investigated. In cheeses treated with 0·1% sorbic acid spoilage was delayed and microbial growth, especially mesophilic bacteria, yeasts and moulds, was suppressed compared with untreated controls. Treatment with 0·05% sorbic acid or up to 10% propionic acid was less effective. An objectionable bitter flavour was reported for sorbate-treated cheese but other qualities were not adversely affected.

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Stankiewicz, B. A., H. N. Poinar, D. E. G. Briggs, R. P. Evershed, and G. O. Poinar. "Chemical preservation of plants and insects in natural resins." Proceedings of the Royal Society of London. Series B: Biological Sciences 265, no. 1397 (April 22, 1998): 641–47. http://dx.doi.org/10.1098/rspb.1998.0342.

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MATSUDA, TOSHIO. "Control of microorganisms and food preservation by chemical substances." NIPPON SHOKUHIN KOGYO GAKKAISHI 38, no. 5 (1991): 454–64. http://dx.doi.org/10.3136/nskkk1962.38.454.

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Schweitzer, Mary Higby, Recep Avci, Timothy Collier, and Mark B. Goodwin. "Microscopic, chemical and molecular methods for examining fossil preservation." Comptes Rendus Palevol 7, no. 2-3 (April 2008): 159–84. http://dx.doi.org/10.1016/j.crpv.2008.02.005.

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Shapiro, Joseph, and David Wright. "Successful preservation of Daphnia for chemical and physical analysis." Hydrobiologia 175, no. 1 (May 1989): 61–63. http://dx.doi.org/10.1007/bf00008475.

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Jones, David. "Applying Pavement Preservation Principles in Unpaved Road Management with Specific Reference to Fines Preservation and Dust Control." Transportation Research Record: Journal of the Transportation Research Board 2673, no. 12 (September 15, 2019): 834–42. http://dx.doi.org/10.1177/0361198119855985.

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Unacceptable levels of dust are generated on unsealed road networks in most countries. The loss of fines associated with road dust contributes to increased gravel loss and the need for more frequent grader maintenance. By controlling this dust, the rate of gravel loss and maintenance expenditure can be significantly reduced. Research into the performance and benefits of using chemical treatments as part of unsealed road management programs led to the development of multiplier factors that can be used with gravel-loss and blading-frequency prediction models in unsealed road pavement management systems to determine where these treatments can be used cost-effectively. The factors were first validated in a 2-year pilot study before being implemented in a road agency’s computerized road management system. Output from the system indicated that chemical treatments could be cost-effectively used on at least 20% of the agency’s road network, with considerable savings accruing to both the agency and the road user. Subsequent analyses of county road projects in the U.S.A., where chemical treatment programs had been in effect for several years, verified that considerable savings resulted from reduced rates of gravel loss and longer intervals between required grader maintenance. Based on this experience, it is clear that chemical treatments, as part of longer-term unpaved road management programs, can be considered preservation treatments, with additional benefits of dust control leading to safer driving conditions, reduced vehicle operating costs, and improved health and quality of life for people living and working adjacent to the treated road.

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Malofeeva, Natalya A., Tatiana I. Skrynnikova, and Elena S. Orlova. "Veterinary and sanitary examination of raw milk when using preservatives for laboratory research." Veterinariya, Zootekhniya i Biotekhnologiya 3, no. 100 (2022): 71–77. http://dx.doi.org/10.36871/vet.zoo.bio.202203009.

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In this scientific work presents the results of veterinary and sanitary examination of raw milk during canning of samples intended for laboratory testing. The effect of a solution of potassium bicarbonate, glycerin, a food additive nizin, a biologically active additive "Yagel" and beeswax on the organoleptic, physico-chemical and microbiological parameters of milk was studied. It was found that the organoleptic parameters of milk were not changed and remained consistent with the indicators of fresh milk for 3 days only when preserving chilled samples with a natural food additive nizin (E-234). The density of the milk under study was not affected by potassium bicarbonate, nizin and wax; only nizin contributed to the preservation of the original acidity value. None of the tested substances affected the preservation of the initial total contamination of milk. Nizin at room temperature had a preservative effect only on the 1st day of the experiment. Based on the cost of preservatives, it is most economically advantageous to use potassium bicarbonate, nisin and wax. All preservatives, except potassium bicarbonate, are safe. Nizin showed the best test results for the preservation of organoleptic, physico-chemical and microbiological parameters of raw milk samples, subject to storage of 8 °C.

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Monferran, Mateo D., José A. D’Angelo, Nora G. Cabaleri, Oscar F. Gallego, and Grony Garban. "Chemical taphonomy and preservation modes of Jurassic spinicaudatans from Patagonia: a chemometric approach." Journal of Paleontology 92, no. 6 (May 24, 2018): 1054–65. http://dx.doi.org/10.1017/jpa.2018.40.

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AbstractSpinicaudatans (‘clam shrimps’) are small branchiopod crustaceans enclosed in a chitinous bivalved carapace that is often the only preserved element in the fossil record. However, few studies have analyzed the preservation of these carapaces, which have been found in continental facies from the Devonian to the present. The aim of this study was to contribute to a better understanding of the chemical preservation of fossil spinicaudatan carapaces, and it focused on spinicaudatan carapaces of the Cañadón Asfalto Formation from the Jurassic of Argentina. Semiquantitative energy-dispersive X-ray spectrometry (EDS) analysis provided elemental composition data that were interpreted using principal component analysis (PCA). The results showed a complex chemical mode of preservation for spinicaudatan carapaces. In some parts, EDS spectra of the specimens exhibit peaks of calcium, phosphorous, aluminum, and fluorine, representing the retention of original carapace material with some diagenetic recrystallization. Certain zones of the carapace show low-intensity peaks of the elements mentioned, while silicon and oxygen peaks (from the rock matrix) become the dominant spectral signals. These modes of preservation modify the interpretations and observations of the ornamentation of the carapace, which are used as taxonomic features. Our results suggest that specific diagenetic processes play a fundamental role in the preservation of spinicaudatans.

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Malik, Rizal Awaludin, Nilawati Nilawati, Novarina Irnaning Handayani, Rame Rame, Silvy Djayanti, Ningsih Ika Pratiwi, Nanik Indah Setianingsih, and Nasuka Nasuka. "LOW ENERGY BACTERIA PRESERVATION OF EXTREMELY HALOPHILIC ARCHAEA HALOFERAX LUCENTENSE AND HALOFERAX CHUDINOVII IMMOBILIZED USING NATURAL ZEOLITE." Jurnal Riset Teknologi Pencegahan Pencemaran Industri 10, no. 2 (December 15, 2019): 16–28. http://dx.doi.org/10.21771/jrtppi.2019.v10.no2.p16-28.

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The methods of microbial cells preservation were already known by liquid drying, freeze-drying, and freezing. Those methods could preserve bacteria cells in a long period of time but its survivability was relatively low and used relatively high energy during preservation. Immobilization was known as entrapping, attaching or encapsulating bacterial cells in a suitable matrix. This research was conducted to know the suitability of zeolite as immobilization carrier and also as preservation matrix of two halophilic archaea Haloferax chudinovii and Haloferax lucentense. Variable of this research was the type of the carrier which was raw zeolite, 110oC and 300oC heat-activated zeolite carrier, parameters measured in this study was physical and chemical of zeolite such as chemical content, Si/Al ratio, surface area and pore volume, and biochemical assay, bacterial cells numbers after immobilization and bacterial cells after preservation as bacterial response to the immobilization and preservation. Heat activation was significantly affecting the chemical composition, carrier surface area, and pore volume. Highest surface area, pore volume, and Si/Al ratio were obtained in 110oC pretreated zeolite followed by 300oC pretreated zeolite. The bacterial cells obtained after immobilization process was 1,8x107 cfu/g, 3,0 x 107 cfu/g, and 2,1x107 for raw zeolite, 110oC pretreated zeolite and 300oC zeolite respectively. After 4 months preservation, the slight reduction of the bacterial cells was observed. Immobilization halophilic archaeae using zeolite as carrier was proven as low cost and effective preservation method due to relatively simple process and unspecific preservation temperature requirements.

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Kaur, Perminder Jit, Santosh Satya, Kamal K. Pant, and Satya N. Naik. "Eco-friendly preservation of bamboo species: Traditional to modern techniques." BioResources 11, no. 4 (August 11, 2016): 10604–24. http://dx.doi.org/10.15376/biores.11.4.kaur.

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The continuous depletion of forests calls for the astute usage of existing resources. Fungi and termites cause serious damage to biomass under storage and service conditions. Various protective treatments with high amounts of toxic chemicals are used by the wood and bamboo industry. Efforts are being made the world over to develop environmentally friendly preservatives for wood and bamboo species. Recent research highlights the potential and effectiveness of traditional practices and procedures, mainly water leaching technique and smoke treatment. Under laboratory conditions, the service life of treated blocks were found to be at a par with commercial chemical preservative treated blocks. Various plant extracts and oil-based formulations, such as organic acids, essential oils, and eco-friendly chemical-based preservatives, are in the stage of development. The bio-efficacy of such preservatives is measured in terms of the improvement in resistance to fungi and termites. However, much work still needs to be done to completely determine the efficacy of many of these newly developed preservatives and techniques. The present paper discusses an overview of the developments in the field of environment-friendly biomass preservatives.

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JIM KRIEGER, JIM. "Akzo granted license for book preservation." Chemical & Engineering News 67, no. 32 (August 7, 1989): 6. http://dx.doi.org/10.1021/cen-v067n032.p006.

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ЕMELIYANOVA, E. V., and N. N. KUCHIN. "DEGREE OF ACIDIFICATION OF RAW FODDER GRAIN DEPENDING ON PRESERVATION CONDITIONS." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 5 (2020): 49–57. http://dx.doi.org/10.26897/0021-342x-2020-5-49-57.

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Fodder grain plays a priority role in ensuring high productivity of farm animals and poultry, revealing their genetic potential. Therefore, it is necessary to use the most advanced methods of grain preservation for the most complete preservation of the original feeding power. Such methods in recent years include the technology of sealed storage of raw fodder grain harvested before the complete maturation phase. Various biological and chemical additives are used to improve the preservation results. The use of such additives (due to the specific features of preserved raw materials) is obligatory. The authors conducted comparative tests of certain types of additives for processing raw fodder grains in the whole and flattened forms to determine the effect of different degree of compaction on the effectiveness of their preserving action. They made an experiment,and the quality of fermentation was determined using generally accepted methods. The raw grain isolated from air access is protected from spoilage due to acidification, so the effectiveness of using preservative additives was primarily determined by the effect on this indicator. The whole grain was put into storage with a higher moisture content (35%) than the flattened one (about 25%),which ensured its significantly better acidification regardless of the degree of compaction. A denser grain storage pattern provided better grain acidification regardless of grain moisture. From tested preparations, the flattened grain was better acidified by powdered sulphur at the medium degree of compaction for storage; the whole grain was better acidified by Biosil NN at the maximum degree of compaction. On average the preparations used in the experiment were arranged in the following sequence (as their influence on the degree of grain acidification weakened): powdered sulphur → biopreparations Biosil NN → chemical preservative Promir.

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Mohd Yusop, Fatin Hafizah, Shareena Fairuz Abd Manaf, and Fazlena Hamzah. "Preservation of Bioactive Compound via Microencapsulation." Chemical Engineering Research Bulletin 19 (September 10, 2017): 50. http://dx.doi.org/10.3329/cerb.v19i0.33796.

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The aim of this paper is to discuss on the preservation of bioactive compound by using microencapsulation techniques. Microencapsulation is a process of building a functional barrier between the core and wall material to prevent any chemical or physical reactions. Microencapsulation provides an important technique in various food, pharmaceutical industry and textile product because has the ability to improve shelf-life, oxidative stability, provide protection and controlled biological activity release of active agents. Microencapsulation of plant extract, essential oils, vegetable has been developed and commercialized by employing various method including freeze drying, coacervation, spray drying, in situ polymerization and melt-extrusion. The most commonly used techniques for microencapsulation of oils are by using spray drying and coacervation method. Microencapsulation methods have been developed in order to modify the efficiency based on several factors such as types of active agents, shell material used, generating particles with a variable range of sizes, shell thickness and permeability. With this work, an overview regarding efficient and applications of microencapsulation process will be presented.Chemical Engineering Research Bulletin 19(2017) 50-56

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PEDERNERA, TOMÁS E., ADRIANA C. MANCUSO, CECILIA A. BENAVENTE, and EDUARDO G. OTTONE. "PLANT TAPHONOMY IN A LAKE AFFECTED BY VOLCANISM (AGUA DE LA ZORRA FORMATION, UPPER TRIASSIC) MENDOZA, ARGENTINA." PALAIOS 35, no. 6 (June 26, 2020): 245–61. http://dx.doi.org/10.2110/palo.2019.104.

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ABSTRACT Volcanic eruptions have an impact on the paleoecology of plant communities and their preservation in the fossil record. The aim of this contribution is to evaluate the influence of volcanism on plant preservation in lacustrine settings via systematic sampling and chemical analyses of fossil plants in the Upper Triassic Agua de la Zorra Formation, of the Argentinian Cuyana Basin. Plant remains are not uniformly preserved throughout the Agua de la Zorra Formation and their stratigraphic distribution reflects the original spatial pattern of the plant communities. SEM-EDX analyses was used to demonstrate how volcanism affected diagenesis of the plant remains. Eight taphonomic modes were determined from biostratinomic analysis, and three preservational modes from the chemical features observed in the SEM-EDX spectra. The three preservation modes recognized by SEM-EDX analysis are more likely linked to diagenesis and are not equivalent to the taphonomic modes described based on the biostratinomic features. The Agua de la Zorra paleolake preferentially preserved plant material because of anoxic conditions in deeper parts of the lake, and a high sedimentation rate in proximal near-shore facies. The plant remains are most abundant in sandy facies deposited by high-energy flows but there is no evidence that these flows were pyroclastic nor that the plant remains were generated by volcanic trauma.

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Hugo, W. B. "A brief history of heat and chemical preservation and disinfection." Journal of Applied Microbiology 71, no. 1 (July 1991): 9–18. http://dx.doi.org/10.1111/j.1365-2672.1991.tb04476.x.

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Hugo, W. B. "A brief history of heat and chemical preservation and disinfection." Journal of Applied Microbiology 71, no. 1 (July 1991): 9–18. http://dx.doi.org/10.1111/j.1365-2672.1991.tb04581.x.

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Hugo, W. B. "A brief history of heat and chemical preservation and disinfection." Journal of Applied Bacteriology 71, no. 1 (July 1991): 9–18. http://dx.doi.org/10.1111/j.1365-2672.1991.tb04657.x.

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Anpalahan, Mahesan, Douglas Birch, and Gavin Becker. "Chemical Preservation of Urine Sediment for Phase-Contrast Microscopic Examination." Nephron 68, no. 2 (1994): 180–83. http://dx.doi.org/10.1159/000188253.

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van Keken, Peter E., Erik H. Hauri, and Chris J. Ballentine. "Mantle Mixing: The Generation, Preservation, and Destruction of Chemical Heterogeneity." Annual Review of Earth and Planetary Sciences 30, no. 1 (May 2002): 493–525. http://dx.doi.org/10.1146/annurev.earth.30.091201.141236.

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Chirife, Jorge, and Guillermo J. Favetto. "Some physico-chemical basis of food preservation by combined methods." Food Research International 25, no. 5 (January 1992): 389–96. http://dx.doi.org/10.1016/0963-9969(92)90114-k.

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Journal articles on the topic 'Chemical Preservation'

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