Dissertations / Theses on the topic 'Tariff on potassium chloride'
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Hettiarachchi, Samanthika Ruvinie. "Exciplex Tuning and Optical Memory Studies for Dicyanoargentate(1) and Dicyanoaurate(1) Ions Doped in Potassium Chloride Crystals Extension to Mixed Metal Gold and Silver Systems." Fogler Library, University of Maine, 2002. http://www.library.umaine.edu/theses/pdf/HettiarachchiSR2002.pdf.
Full textTadayyon, Abdolsamad. "Modeling, control and measurement in continuous potassium chloride crystallizers." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0030/NQ63928.pdf.
Full textImhof, Monica Y. "Salt substitution : the inhibition of potassium chloride bitter aftertaste." Thesis, Oxford Brookes University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363568.
Full textLee, H. C. "Phospho-dependent modulation of potassium chloride co-transporter KCC2." Thesis, University College London (University of London), 2009. http://discovery.ucl.ac.uk/17998/.
Full textLu, Ying. "Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese." DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1285.
Full textGoutierre, Marie. "Contribution of the potassium / chloride cotransporter KCC2 to hippocampal rhythmopathy." Thesis, Sorbonne université, 2018. http://www.theses.fr/2018SORUS600.
Full textIn the CNS, synaptic release of GABA neurotransmitter is mainly responsible for fast inhibitory transmission. This is mediated by chloride flow through GABAARs. Hence, tight control of chloride homeostasis is critical for maintenance of the efficacy of GABAergic transmission. In mature neurons, this is primarily achieved by the activity of the potassium – chloride transporter KCC2 which extrudes chloride from the cells. Expression of KCC2 is compromised in numerous neurological disorders including epilepsy, Rett syndrome or neuropathic pain. Subsequent alterations of GABAergic signaling through accumulation of intraneuronal chloride are thought to underlie many of the pathological symptoms observed in these conditions. However, KCC2 is also highly expressed in the vicinity of glutamatergic synapses where it plays a major role in controling the efficacy of glutamatergic transmission and gates long-term potentiation of excitatory synapses. Remarkably, these functions did not depend on chloride transport but rather on KCC2 interaction with several protein partners. Hence, KCC2 can be classified as a moonlightning protein with multiple functions at excitatory and inhibitory synapses. This complicates predictions of the overall effect of its suppression on a neuronal network. During my PhD, I characterized the effects of KCC2 downregulation in dentate granule cells at the cellular, synaptic and network levels. Unexpectedly, lack of KCC2 did not impact steady-state GABAergic transmission. In contrast, my work shed light on a novel critical role of KCC2 in controling neuronal excitability through its interaction with the leak-potassium channel Task-3. This in turn alters hippocampal rhythmogenesis. My results thus described a novel mechanism through which KCC2 influence neuronal activity indepently of its transport function. They predict that deficits associated with KCC2 downregulation may be at least partly explained by regulation of cell excitability and point to Task-3 as a new potential therapeutic target in the treatment of these pathologies
MacKenzie, Georgina Louise. "Control of membrane excitability by potassium and chloride leak conductances." Thesis, Imperial College London, 2011. http://hdl.handle.net/10044/1/7038.
Full textCook, John William. "The effect of foliar applied fertilisers on leaf diseases of cereals." Thesis, Open University, 1998. http://oro.open.ac.uk/57740/.
Full textReynolds, Annie 1978. "Over-expression of the potassium-chloride co-transporter KCC2 in developing zebrafish." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98778.
Full textMann, Ruth Louise. "Suppression of Septoria tritici by foliar applied potassium chloride on winter wheat." Thesis, University of Wolverhampton, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322183.
Full textJoo, Nam Soo. "Regulation of duodenal ion transport by uroguanylin and cloning of murine intestinal CIC-2 chloride channel." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924893.
Full textLeeuw, Kelebogile Ancient. "The influence of potassium carbonate and potassium chloride during heat treatment of an inertinite-rich bituminous char / Kelebogile Ancient Leeuw." Thesis, North-West University, 2012. http://hdl.handle.net/10394/8759.
Full textThesis (MSc (Chemistry))--North-West University, Potchefstroom Campus, 201
McKay, Andrea J. "Potassium infusion in chronic potassium depleted rats rapidly reverses defective thick ascending limb chloride reabsorption by an aldosterone independent mechanism." Thesis, University of Ottawa (Canada), 1993. http://hdl.handle.net/10393/6753.
Full textBatthish, Michelle. "Ischemic preconditioning of the myocardium, role of chloride and inward-rectifier potassium channels." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/MQ63191.pdf.
Full textMonaghan, Alan S. "Chloride and potassium channels of enterocytes isolated from guinea-pig small intestinal villi." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.338067.
Full textSimonnet, Clémence. "The chloride/potassium co-transporter KCC2 in synaptic plasticity, hippocampal rhythmogenesis and memory." Thesis, Sorbonne université, 2019. http://www.theses.fr/2019SORUS374.
Full textInformation transfer, storage and retrieval in the brain rely on a balance between excitation and inhibition. At the cellular level, memory encoding involves long-term potentiation of excitatory synapses, while at the network level, cortical rhythmogenesis underlies memory encoding and consolidation and requires inhibitory GABAergic signaling to synchronize neuronal ensembles. To maintain the efficacy and polarity of GABA transmission, the chloride/potassium co-transporter KCC2 controls the transmembrane chloride gradients. However, KCC2 also interacts with protein partners and influences neuronal membrane excitability as well as the function and plasticity of glutamatergic synapses. Altogether, KCC2 appears at the crossroads of excitatory and inhibitory transmission. During my PhD, I explored the consequences of KCC2 down-regulation in the dorsal hippocampus on learning and memory, and the underlying mechanisms both at the cellular and network levels. My results demonstrate that KCC2 knockdown in principal neurons of the dorsal hippocampus affects both spatial and contextual memory. This effect is associated with deficits in LTP of hippocampal synapses as well as neuronal hyperexcitability and hippocampal rhythmopathy, including abnormal sharp-wave ripple generation and gamma-band activity during sleep. These alterations likely contribute to impair both memory encoding and consolidation. Since KCC2 is down-regulated in many disorders associated with cognitive impairment, my results suggest that strategies aiming to restore KCC2 expression may hold therapeutic potential in these disorders. I therefore started testing this hypothesis in experimental models of Rett syndrome
Brumback, Audrey Christine. "Thermodynamic regulation of NKCC1-mediated chloride transport underlies plasticity of GABAA signaling /." Connect to full text via ProQuest. Limited to UCD Anschutz Medical Campus, 2006.
Find full textTypescript. Includes bibliographical references (leaves 86-96). Free to UCDHSC affiliates. Online version available via ProQuest Digital Dissertations;
Sánchez, Brualla Irene. "The potassium-chloride cotransporter KCC2 : a new therapeutic target for spasticity and neuropathic pain." Doctoral thesis, Universitat Autònoma de Barcelona, 2018. http://hdl.handle.net/10803/666698.
Full textSpasticity and neuropathic pain are common symptoms affecting patients after spinal cord injury. Spasticity is defined as an increase of the muscle tone contributing to cramps, whereas neuropathic pain is characterized by painful responses caused by a damaged nervous system. Both symptoms decrease quality of life, and currently available drugs are not uniformly useful against them. Therefore, the need to expand the range of available treatments to control these diseases is a reality in clinics. Both symptoms arise from a reduced inhibition in the neural networks of the spinal cord. The inhibitory action depends on a low chloride ion concentration in postsynaptic neurons. This low chloride concentration is maintained by the potassium-chloride cotransporter type 2 (KCC2), which extrudes chloride ions from neurons. The expression of KCC2 is markedly decreased in motoneurons after spinal cord injury, which reduces inhibition and contributes to the development of spasticity. A similar reduction in the amount of KCC2 transporters happens in the dorsal horn of the spinal cord, causing neuropathic pain. KCC2 is an interesting therapeutic target to treat both spasticity and neuropathic pain. However, no marketed drug is able to increase KCC2 activity yet. The present thesis aims to identify drugs capable of activating KCC2 to recover inhibition and treat spasticity and neuropathic pain. Activation of serotoninergic 5-HT2A receptors with TCB-2 [(4-bromo-3,6-dimethoxybenzocyclobuten-1-yl)methylamine hydrobromide] recovers KCC2 expression in motoneurons and reduces spasticity in rats with spinal cord injury. This led us to consider if TCB-2 would increase KCC2 in the dorsal horn and alleviate neuropathic pain. We found that TCB-2 increased KCC2 in the dorsal horn of rats with a spinal cord or peripheral nerve injury. TCB-2 reduces neuropathic pain too, but only on spinal cord injury; this analgesic effect is mediated by KCC2. In the next stage of the work, we performed a screening of drugs approved for human use from a library of compounds to identify a new KCC2 enhancer in a bioavailable and safe formulation. We identified prochlorperazine as an enhancer of KCC2 activity, recovering inhibition in motoneurons after spinal cord injury. Prochlorperazine alleviates spasticity with an efficacy that is similar to baclofen, the gold standard medication for the treatment of spasticity, and rescues the downregulation of KCC2 caused by the injury. Prochlorperazine also showed a modest reduction of mechanical hyperalgesia in animals with a spinal cord injury. These preclinical data support prochlorperazine as a new therapy for the treatment of spasticity after spinal cord injury, having a moderate effect on neuropathic pain. Lastly, we studied the molecular mechanisms that cause the loss of KCC2 after a spinal cord injury. Our data prove that calpain is the upstream mechanism of KCC2 downregulation and motoneuron hyperexcitability after a spinal cord injury. This thesis validates KCC2 as a druggable target to treat spasticity and neuropathic pain after spinal cord injury.
Chang, Martin Chung-San. "On the regulation and function of potassium and chloride channels in human T lymphocytes." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ45775.pdf.
Full textSanchez, Brualla Irene. "The potassium-chloride cotransporter KCC2 : a new therapeutic target for spasticity and neuropathic pain." Thesis, Aix-Marseille, 2018. http://www.theses.fr/2018AIXM0677.
Full textSpasticity and neuropathic pain are two symptoms that arise frequently after a spinal cord injury. Spasticity is defined as an increase of the muscle tone contributing to cramps, whereas neuropathic pain consists of painful responses caused by a damaged nervous system. Both symptoms arise, in part, due to a loss of inhibition in the sublesional neural networks, linked to a downregulation of the expression of potassium-chloride cotransporter type 2 (KCC2). For inhibition to be efficient, the action of this protein, which extrudes chloride ions from neurons, is needed.The objective of this thesis is, therefore, to identify drugs capable of activating KCC2 to recover inhibition with the objective of treating spasticity and neuropathic pain.First, our results have proven that the activation of serotonin receptors 5-HT2A with TCB-2 restores KCC2 expression in the dorsal horn after a spinal cord or peripheral nerve injury. However, TCB-2 reduces neuropathic pain after a spinal cord injury exclusively.In the next stage of the work, we have identified prochlorperazine as an enhancer of KCC2 activity. Prochlorperazine is efficient against spasticity, although it only showed a modest reduction of mechanical hyperalgesia in animals with a spinal cord injury.Lastly, we have proven that KCC2 downregulation and motoneuron hyperexcitability after a spinal cord injury depend on the overactivation of calpains.This thesis validates KCC2 as a druggable target to treat spasticity and neuropathic pain after spinal cord injury
Bandarupalli, Praveen Kumar. "Thermal Analysis of Decomposition Reactions of Aspartic and Glutamic Acids in Potassium Chloride Matrix." Youngstown State University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1391391780.
Full textBrown, L. D. "The combined electrochemical and microstructural characterisation of the electrochemical reduction of uranium dioxide to uranium metal in molten lithium chloride-potassium chloride eutectic." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1469912/.
Full textHooge, Susan E. "Impact of potassium chloride on saltiness, bitterness, and other sensory characteristics in model soup systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/691.
Full textCilento, Eugene Miler. "Ubiquitin Ligase Trim32 and Chloride-sensitive WNK1 as Regulators of Potassium Channels in the Brain." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/431.
Full textFriedel, Perrine. "Régulation post traductionnelle du co-transporteur potassium-chlorure KCC2." Thesis, Aix-Marseille, 2014. http://www.theses.fr/2014AIXM4018.
Full textThe potassium chloride co-transporter 2, KCC2, controls the intracellular chloride (Cl-) concentration in mature neurons and thus regulates the inhibitory forces of γ-amino butyrique (GABA) and glycine, the major inhibitory neurotransmitters in the central nervous system. Several neurological disorders are associated with down-regulation of KCC2 expression, resulting in hyperexcitability of neural network. The aim of this thesis was to identify and characterize the structural elements of the protein involved in the regulation of its activity under physiological and pathological conditions. I developed new approaches to record ion-transport activity and membrane expression of KCC2. These tools allowed me to characterize new structural elements regulating the functioning of the protein, namely insertion into plasma membrane, internalisation or intrinsic activity of ion-transport. Finally, we showed that two mutations (R952H and R1049C) identified in patients with idiopathic generalized epilepsy (IGE), cause the decrease in membrane protein expression and its function of Cl-transporter in vitro. Our results change the current view on the functional role of KCC2 regions, emphasize the importance of studying membrane protein expression, together with its transporter activity, and finally, demonstrate for the first time that mutations in the KCC2 gene found in patients with EGI, may interfere with transporter function
Iyer, Venkatraman 1967. "Discretized path integral molecular dynamic simulations with quantum exchange of two electrons in molten potassium chloride." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/278142.
Full textTavana-Roudsari, Aria 1962. "FEEDBACK CONTROL OF CRYSTAL-SIZE DISTRIBUTION IN A POTASSIUM-CHLORIDE CRYSTALLIZER BY ESTIMATION OF NUCLEI DENSITY." Thesis, The University of Arizona, 1986. http://hdl.handle.net/10150/291283.
Full textIanowski, Juan Pablo O'Donnell Michael J. "Mechanisms of transport of sodium, potassium and chloride in Malpighian tubules of Rhodnius prolixus and Drosophila melanogaster." *McMaster only, 2004.
Find full textSalazar, Adriana Isabel Diaz. "Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03242009-040439/.
Full textGalbraith, S. D. "The response of potassium chloride (KCl), ammonium nitrate (AN) solutions and emulsion explosives to plate impact loading." Thesis, University of Cambridge, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.599271.
Full textJenott, Jacob Robert. "Investigating pre-harvest and postharvest interventions to control foodborne pathogens and surrogates on lettuce." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35432.
Full textFood Science Institute
Sara E. Gragg
Leafy greens have been recognized as vehicles for transmission of foodborne pathogens and an effective pre-harvest intervention to control them is currently lacking. After harvest, lettuce is often subjected to chlorinated water to reduce the microbial load in the water and on the lettuce tissue. While moderately effective, there is also a need for improved postharvest interventions. The purpose of Objective I was to 1) determine potassium bisulfate efficacy at reducing populations of Escherichia coli (E. coli) and Listeria innocua (L. innocua) when applied pre-harvest to lettuce, and 2) assess the impact on product quality at harvest. Potassium bisulfate reduced E. coli populations on inoculated lettuce by 1.32 log₁₀ CFU/g (P=0.0002) and L. innocua by 1.18 log₁₀ CFU/g (P=0.0017). No detectable differences were observed in color (P>0.05); however, brown spots were observed on various leaves sprayed with potassium bisulfate. The purpose of Objective II was to employ a blend of benzalkonium chloride, acetic acid, and methyl paraben (BAM) as a postharvest wash on romaine and iceberg lettuce and to 1) determine efficacy at reducing populations of Listeria monocytogenes (L. monocytogenes), E. coli O157:H7 and Salmonella, 2) measure changes in aerobic bacteria throughout the shelf life, and 3) quantify benzalkonium chloride and methyl paraben residues post-washing. To quantify efficacy of BAM reducing pathogenic bacterial populations, fresh-cut romaine and iceberg lettuce were inoculated with L. monocytogenes, E. coli O157:H7, or Salmonella and washed in BAM at concentrations of 0%, 1%, 2% or 3% for one or five minutes. When plated on recovery media, contact time and wash concentration was not significant (P>0.05) for Salmonella on either product. Concentration was significant (P=0.0189) for L. monocytogenes on romaine; however, the greatest reduction observed was <1.0 log₁₀ CFU/g. The 3% wash significantly reduced E. coli O157:H7 on romaine by 1.75 log₁₀ CFU/g, which is 0.66 log₁₀ CFU/g better than the 0% wash. Following washing, wash water was analyzed and data demonstrate that all wash concentrations significantly (P≤0.05) reduced each foodborne pathogen by >2.0 log₁₀ CFU/g in the wash water. To quantify benzalkonium chloride and methyl paraben residues, as well as changes in aerobic bacteria and product quality, fresh-cut romaine and iceberg lettuce were subjected to a 1 minute wash in BAM at concentrations of 0%, 1%, 2%, or 3% and immediately sampled to determine aerobic populations and product quality. Concentrations 0% and 2% were also packaged into retail storage bags and sampled on days 0, 3, 5, and 7. Residues were quantified on these days as well. On day 0, aerobic populations did not vary according to wash concentration (P>0.05). With regards to shelf-life data, the 2% wash significantly reduced (P=0.0203) aerobic bacteria on romaine lettuce; however, no significant difference was observed on iceberg lettuce (P=0.0819). With regards to overall visual appearance of romaine or iceberg lettuce, no significant difference was detected between 0% and 2% BAM washes for each day throughout the shelf-life study (P>0.05). Methyl paraben and benzalkonium chloride residues were <5.0 and <10.0 ppm, respectively, on both products on each sampling day.
Vidal, Vitor Andre Silva 1991. "Efeito da redução de cloreto de sódio e fosfato sobre as propriedades funcionais de emulsões cárneas adicionadas de sais substitutos." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255102.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Com o aumento das informações científicas sobre a relação entre a quantidade e composição de alimentos consumidos na dieta e a saúde, a busca por alimentos mais saudáveis tornou-se relevante nas escolhas dos consumidores. A carne e os produtos cárneos são excelente fonte de oligoelementos, proteínas de alto valor biológico, minerais, vitaminas do grupo B e outros compostos bioativos. Porém, os elevados níveis de ácidos graxos saturados, colesterol, gordura, aditivos e, especialmente sódio tem imposto limites ao seu consumo. Neste contexto, o objetivo deste trabalho foi avaliar a redução do teor de cloreto de sódio (NaCl), principal fonte de sódio e tripolifosfato de sódio (TPFS) em emulsões cárneas de baixo custo (alto teor de carne de frango mecanicamente separada) e em formulações nobres (alto teor de matéria-prima cárnea). O estudo foi dividido em duas etapas. Na primeira, foram elaboradas emulsões cárneas populares (60% de carne de frango mecanicamente separada) contendo sais substitutos (NaCl, KCl e CaCl2) combinados ou isolados com base na força iônica correspondente a 2,5% de NaCl, e formulações com apenas redução de 50% destes sais e TPFS com objetivo de avaliar o efeito sobre as propriedades físico-químicas. Na segunda etapa, foram elaborados 5 tratamentos que apresentaram melhor desempenho na primeira etapa, contendo formulações com blend de sais (NaCl, KCl e CaCl2), e redução de 50% de NaCl e TPFS em emulsões cárneas com alto teor de matéria-prima cárnea. O objetivo da segunda etapa foi igualmente utilizar blends de sais como estratégia para reduzir parcialmente o teor de NaCl e TPFS em emulsões cárneas elaboradas com alto teor de matéria-prima cárnea e verificar o efeito destes nas características físico-químicas a fim de que as matrizes cárneas pudessem ser comparadas. Na primeira e segunda etapa foram determinados: teores de Na, K e Ca, estabilidade de emulsão, pH, avaliação da cor instrumental, Aw, microestrutura e perfil de textura. O KCl foi reportado como o melhor sal substituto ao NaCl, não tendo diferença ou resultando somente em pequenas diferenças em relação aos tratamentos contendo apenas NaCl. O sal substituto CaCl2 causou efeito negativo nas características da matriz cárnea, principalmente na porcentagem de extração das proteínas miofibrilares, ainda que com a mesma força iônica que NaCl. O uso de blend de sais (50% NaCl, 25% KCl e 25% CaCl2) mostrou-se ser uma boa alternativa para redução de sódio. Desta forma, a combinação de sais substitutos (50% NaCl, 25% KCl e 25% CaCl2) e utilização do KCl como sal substituto ao NaCl apresentou-se como uma alternativa para redução de sódio tanto em emulsões cárneas com alto teor de matéria-prima cárnea quanto em emulsão cárnea com alto teor de CMS. No entanto, a redução de fosfato em formulações populares com redução de sódio e adicionada de sais substitutos deve ser melhor investigada para ser implementada
Abstract: The scientific and technological development on food composition and its relationship with food intake and health has led consumer to make healthier food choices. Meat and meat products are excellent source of trace elements, protein with high biological value, minerals, B vitamins and other bioactive compounds. However, their high levels of saturated fatty acids, cholesterol, fat, additives and especially sodium have imposed limits on consumption. In this context, the aim of this study was to evaluate the reduction of sodium chloride (NaCl), the main source of sodium, and sodium tripolyphosphate (STPP) in low-cost meat emulsions (high content of mechanically separated poultry meat) and noble formulations (high content of meat raw material). The study was divided into two stages. First, popular meat emulsions were prepared (60% of mechanically deboned poultry meat) containing salts substitutes (NaCl, KCl and CaCl2) alone or in combination, corresponding to ionic strength of 2.5% NaCl. Then, formulations containing 50% of these salts and STPP were also prepared to evaluate the effect of salt reduction on the physicochemical properties of the processed products. In the second stage, the five treatments with the best performance were prepared, containing blend of salts (NaCl, KCl and CaCl2), and 50% reduction of NaCl and STPP in meat emulsions with high content of meat raw material. The second stage aimed to utilize blends of salts as a strategy to partially reduce NaCl and STPP in meat emulsions containing high content of meat raw material, and to verify its effect on the physicochemical characteristics and compare the meat matrices. In both stages, Na, K and Ca, emulsion stability, pH, instrumental color, aw, microstructure and texture profile were determined. The KCl was reported as the best substitute to NaCl, once little differences were observed in the treatments containing only NaCl. The salt substitute CaCl2 caused a negative effect on the characteristics of the meat matrix especially in the percentage of myofibrillar proteins extracted, despite the similar NaCl ionic strength of all formulations. The use of salt blend (50% NaCl, 25% KCl, and CaCl2 25%) proved to be a good alternative to sodium reduction. Thus, the combination of salt substitutes (50% NaCl, 25% KCl, and 25% CaCl2) and the use of KCl as NaCl substitute may be an alternative to sodium reduction in both emulsions with a high content of meat raw material as with high content of mechanically deboned poultry meat. However, further studies are required on the phosphate reduction in the popular formulations containing low sodium and salt substitutes
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
Ribeiro, Pabblo Atahualpa de Aguiar. "Dinâmica do entupimento de tubos gotejadores sob aplicação de cloreto de potássio (branco e vermelho) via diferentes qualidades de água." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/11/11143/tde-12012016-152723/.
Full textThis work aims to evaluate the susceptibility of several dripline models against clogging process when exposed to potassium chloride (white and red), applied through different water qualities (fertirrigation). The experiment was accomplished in three phases, during a period of twelve months, analyzing the performance of 22 drip models (compensating and conventional), with four treatments and ten repetitions, being each repetition a dripper. In the first phase, it was applied the following treatments: (T1) water with fitoplancton (lake) and white potassium chloride; (T2) water with fitoplancton (lake) and red potassium chloride; (T3) potable water (laboratory) and white potassium chloride; (T4) potable water (laboratory) and red potassium chloride. In the second phase, solid particles were added to the solutions of previous treatments 1 (T1-Lg/B) and 2 (T2-Lg/V), maintaining the same solution for treatment 3 (T3-Lb/B) and added iron sulfate to the solution of treatment 4 (T4-Lb/V). In the third phase iron hydroxide was added to the solutions of T1 (T1+So) and T2 (T2+So) treatments, one more application of a concentrated solution directly in drip lines without passing through the filtration system, resulting the following treatments: (T1) water with fitoplancton, white potassium chloride, solid particles and iron hydroxide, with dripper facing down. (T2) water with fitoplancton, red potassium chloride, solid particles and iron hydroxide, with drippers facing up, (T3) water with fitoplancton , white potassium chloride, solid particles and iron hydroxide, with drippers facing up, (T4) water with fitoplancton, red potassium chloride, solid particles and hydroxide of iron, with drippers facing down. Driplines presented a variable performance, regarding the original flow rate levels and variation coefficient, suggesting that internal architecture of emitters, it is a major factor related to clogging resistance to treatments imposed. Statistical differences were not observed for clogging dynamics under the application of white or red potassium chloride, under different water quality conditions, showing that it is possible to use the red potassium chloride for fertirrigation without problems. It is recommended to certify the absence of iron element in the fertilizer based on laboratory analysis. The addition of solid particles and iron sulfate to first phase treatments, going through the filtration system, did not increase the clogging rate or emitters (second phase). The application of solid particles and iron hydroxide in the system without passing through the filtration system (phase 3) and the positioning of drippers facing down, intensified the clogging process. Conventional models were more sensitive and compensating models were more tolerant of this water quality conditions. Models C3 performance better among the conventional models in all phases studied. Models A2 and A3 stood out among compensating models, presenting a good recovery flow rate at the end of the experiment.
Martins, Douglas Fróes. "Estudo de banhos ácidos para substituição de banho alcalino cianídrico na eletrodeposição de zinco sobre pregos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/18587.
Full textThe goal of this study is to determine a process with sufficient quality to produce zinc coatings from acid bath of potassium chloride, by comparison of results. This study was conducted comparing two types of baths available in the market through the characterization of the samples produced in a prototype in-line galvanizing, designed to simulate the industrial process. In this work, were assessed operational parameters and the additives and basic formulation influence. In the assessment of deposit quality, in addition to determining the layer thickness, its uniformity was evaluated by Preece test and morphology by Scanning Electronic Microscopy. The performance in corrosion was compared by accelerated corrosion test in a moist chamber and Electrochemical Impedance Spectroscopy. The additives influence in the baths polarization was evaluated in the Voltammetry test. The analysis allowed to determine the bath with better and more stable results in the product, knowing the influence of operating conditions and additives on the deposit, in addition to better performance in corrosion.
Diédhiou, Calliste Jérémie. "Mechanisms of salt tolerance sodium, chloride and potassium homeostasis in two rice lines with different tolerance to salinity stress /." [S.l.] : [s.n.], 2006. http://deposit.ddb.de/cgi-bin/dokserv?idn=979864097.
Full textRocha, Izabela Furtado de Oliveira 1983. "Estudos psicofísicos de formulações de sais hipossódicos = otimização, perfil sensorial e aceitação junto aos consumidores." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254957.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Substitutos do cloreto de sódio (NaCl) têm sido utilizados como opção terapêutica para a redução do consumo de sódio entre hipertensos. No entanto, substitutos de NaCl, incluindo o KCl, apresentam sabores indesejáveis, como gosto amargo e adstringência. Assim, os principais objetivos desta pesquisa foram: 1) estudar o poder de salga e o perfil sensorial de alguns substitutos de NaCl, 2 ) estudar a capacidade dos aminoácidos Lornitina e L-arginina em reduzir o gosto amargo provocado pelo KCl em formulações de sais hipossódicos e, 3) desenvolver formulações de sais hipossódicos com perfil sensorial e aceitação similar ao cloreto de sódio, por meio da otimização dos seus componentes através de Metodologia e Superfície de Resposta. Inicialmente, utilizando o Método de Estimativa de Magnitude, desenvolveu-se a função de potência do NaCl e KCl em solução aquosa. Em seguida, uma equipe de 12 julgadores treinados gerou o perfil sensorial do: i) NaCl em solução aquosa a 0,14M, ii) KCl preparado em soluções aquosas às concentrações de 0,06M, 0,20M e 0,68M e, iii) lactato de cálcio (CaLact) preparado em soluções aquosas às concentrações de 0,032M, 0,14M e 0,23M. Na seqüência, a equipe sensorial treinada avaliou o impacto dos aminoácidos L-arginina e L-ornitina sobre o perfil sensorial de várias formulações de sais hipossódicos contendo KCl. Esses resultados foram analisados através de Metodologia de Superfície de Resposta, obtendo-se assim modelos preditivos que possibilitaram o desenvolvimento de três formulações de sal hipossódico, contendo diferentes proporções de NaCl, KCl e L-ornitina. Finalmente, a Função de Potência e a aceitação dessas três formulações de sais hipossódicos foram avaliadas utilizando-se equipe treinada e equipe de consumidores (n= 60 indivíduos). Dos sais pesquisados, o KCl foi o melhor substituto para o NaCl. A L-ornitina mostrou-se eficiente na redução do gosto amargo presente em formulações hipossódicas contendo NaCl e KCl. Uma das formulações de sal hipossódico desenvolvida (composta por NaCl, KCl e L-ornitina) apresentou o perfil sensorial estatisticamente similar (p=0,05) ao do NaCl, com exceção do gosto amargo (0,75+0,85) que foi ligeiramente superior ao do NaCl (0,24+0,45). A aceitação de um preparado à base de carne, e salgado com essa formulação não diferiu significativamente (p<0,05) da aceitação do mesmo preparado à base de carne, porém salgado apenas com NaCl. A utilização desse sal hipossódico mostrou-se vantajosa, pois sua ingestão em preparado à base de carne reduz em aproximadamente 57% o teor de sódio ingerido, comparativamente ao caldo temperado apenas com NaCl, à mesma intensidade de gosto salgado. Assim, pode-se concluir que esta formulação apresenta alta viabilidade de comercialização como um importante substituto do NaCl no combate e controle da HAS, em razão do seu alto poder de salga e boa aceitação junto aos consumidores
Abstract: Systemic Hypertension is a major public health problem that can be controlled by decreasing sodium intake, and increasing the intake of potassium. However, NaCl substitutes, including KCl, usually have undesirable flavor notes, such as bitter taste and astringency. Thus, the objectives of this research were: 1) to study the salting potency and sensory profile of some low-sodium salts, 2) to study the efficiency of the amino acids L-ornithine and L-arginine in reducing the bitter taste present in some low- sodium salts, and 3) to develop formulations of low-sodium salts showing sensory profile and acceptability similar to sodium chloride. Initially, using the Magnitude Estimation Method the Power Function of the NaCl and KCl in aqueous solution was determined. Then, 12 trained judges developed the sensory profile of: i)the NaCl prepared in aqueous solution at 0.14M, iii) the KCl prepared in aqueous solution concentrations at 0.06M, 0.20M and 0.68M and, iii) the calcium lactate (CaLact) prepared in aqueous solutions at concentrations of 0.032M, 0.14M and 0.23M. Then, the trained sensory panel evaluated the ability of the amino acids Larginine (0.0086 M and 0.1M) and L-ornithine (0.01 M and 0.1M) to suppress the bitter taste of several low-sodium formulations. These results were evaluated using Surface Response Methodology, obtaining predictive linear models that allowed the development of three formulations of low-sodium salt containing different proportions of NaCl, KCl and L-ornithine. Finally, the Power Function and consumer acceptance of these three formulations of low sodium salts were evaluated using a panel of trained judges and a panel of consumers (n= 60 subjects). From all the salts studied, KCl was the best substitute NaCl. The L-ornithine was effective in reducing the bitter taste present in the lowsodium formulation containing NaCl and KCl. One of the low-sodium formulatins developed (composed of NaCl, KCl and L-ornithine) showed the sensory profile statistically similar (p=0.05) to that of NaCl, with the exception of its bitter taste (0.75+0.85), which was slightly higher than that of NaCl (0.24+0.45). Acceptance of a meat broth prepared with this low-sodium salt formulation did not differ significantly (p<0.05) from the acceptance of meat broth prepared with NaCl. The use of this formulation of low-sodium salt showed to be advantageous because it represented a reduction of approximately 57% of the sodium present in the meat broth prepared with NaCl, at the same salty intensity. Thus, this formulation of low-sodium salt has a high marketing viability to combat and control systemic hypertension, due to its high salting potency and good acceptance among consumers
Mestrado
Consumo e Qualidade de Alimentos
Mestre em Alimentos e Nutrição
Ferrer, Patricia Preston. "Functional analysis of the potassium channel beta subunit KCNE3." Doctoral thesis, Humboldt-Universität zu Berlin, Mathematisch-Naturwissenschaftliche Fakultät I, 2011. http://dx.doi.org/10.18452/16264.
Full textWhen overexpressed in heterologous systems, KCNE3 is able to interact with several pore-forming K+ channel alpha subunits greatly modifying their currents. Based on these in vitro evidences, KCNE3 has been proposed to serve different roles in multiple tissues, including brain, heart, muscle, colon and kidney. Additional reports have also linked sequence variations in the KCNE3 gene to cardiac and skeletal muscle pathologies in human. Based on the literature, the overall picture of KCNE3 physiological function is rather complex and heterogeneous, and its direct involvement in pathologies is still speculative and far from being conclusively proven. In order to study the physiological role of KCNE3 in vivo and to address its potential pathological implications, we generated kcne3-/- mice. The present analysis of kcne3-/- mice strongly supports a crucial role of KCNQ1/KCNE3 channels in salt- and fluid secretion across intestinal and airway epithelia. In particular, we found that KCNQ1/KCNE3 heteromers are present in basolateral membranes of intestinal and tracheal epithelial cells where they facilitate transepithelial Cl- secretion through basolateral recycling of K+ ions and by increasing the electrochemical driving force for apical Cl- exit. Because the abundance and subcellular localization of KCNQ1 was unchanged in kcne3-/- mice, the modification of biophysical properties of KCNQ1 by KCNE3 is essential for its role in intestinal and tracheal transport. In addition, our work does not support the postulated role of KCNE3 heteromers in skeletal muscle, heart and CNS physiology, and raises considerable doubts concerning its implication in human pathologies which affect these tissues.
Zhao, Beibei. "Identification of the cellular and molecular mechanisms governing the post-translational regulation of the neuron- specific potassium/chloride cotransporter KCC2." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=40680.
Full textLe co-transporteur d’ions K+ et Cl- (KCC2), spécifique aux neurones, est l’un des plus importants co-transporteurs de cations chlorure (CCC) du système nerveux central. Il contrôle l’homéostasie de la cellule en régulant l’extrusion d’ions chlorure. KCC2 est reconnu comme étant une protéine essentielle à la maturation de l’inhibition synaptique au cours du développement et au contrôle de l’excitabilité des neurones dans le système nerveux central de l’adulte. Bien que les mécanismes régulant l’expression de KCC2 soient connus, de nouvelles données suggèrent que l’activité de KCC2 peut aussi être modifiée sur de plus courtes périodes, de l’ordre de 10 à 20 minutes. Ceci suggère qu’un contrôle post-traductionnel, agissant beaucoup plus rapidement qu’un contrôle transcriptionnel, pourrait aussi être important dans la régulation de l’activité de KCC2. Toutefois, la nature de ces mécanismes post-traductionnels et la façon par laquelle ils contribuent à la fonction de KCC2 demeurent inconnus.Dans cette thèse, je vise à caractériser les mécanismes moléculaires qui gouvernent la régulation post-traductionnelle de KCC2, incluant son expression à la surface cellulaire, son endocytose et son assemblage quaternaire. Plus spécifiquement, mes résultats suggèrent que: 1) Le KCC2 endogène interagit avec la machinerie d’endocytose par clathrines (CME) ; 2) Le KCC2 est endocyté constitutivement par un mécanisme dépendant des clathrines; 3) Le motif di-leucine 657LL658 est essentiel non seulement à l’endocytose constitutive de KCC2, mais aussi à l’interaction entre KCC2 et le complexe protéique adaptateur AP-2; 4) Deux régions à l’intérieur de KCC2, l’une proximale et l’autre centrale à l’extrémité C-terminale, sont responsables de la dimérisation de KCC2 qui peut être abrogée par la substitution des leucine 657 et 658 par des alanines; 5) La séquence 657LL658 est très conservée par
Moldrzyk, Jan. "Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226735.
Full textVan, Dai Nguyen. "Effect of sodium and potassium chloride supplementation in drinking water on performance of laying hens and broilers under high ambient temperature." [S.l. : s.n.], 2008. http://nbn-resolving.de/urn:nbn:de:bsz:100-opus-3009.
Full textThevenod, Frank. "Regulation of pancreatic and parotid zymogen granule chloride and potassium ion conductance pathways by cytosol nucleotides: Phosphorylation-dependent and -independent mechanisms." Case Western Reserve University School of Graduate Studies / OhioLINK, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=case1056737719.
Full textTelles, Conner James. "Search for the Basolateral Potassium Channel in the Shark Rectal Gland: Functional and Molecular Identification of a Task-1 Channel Coupled to Chloride Secretion." Yale University, 2006. http://ymtdl.med.yale.edu/theses/available/etd-06282006-145001/.
Full textKarim, Lara. "Extravasering vid behandlingar med aciklovir, kaliumfosfat och kaliumklorid inom intensivvården." Thesis, Uppsala universitet, Institutionen för farmaceutisk biovetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-415750.
Full textKeeney, Andrea Brooke. "Effects of Potassium Source and Rate on Yield, Quality, and Leaf Chemistry of Dark and Burley Tobacco, and Residual Effects of Soil K Levels." UKnowledge, 2019. https://uknowledge.uky.edu/pss_etds/120.
Full textJesus, Ana Laura Tiberio de 1981. "Redução de cloreto de sódio em queijo cottage probiótico : características físico-químicas, microbiológicas e aceitação sensorial." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254564.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O sódio é um elemento essencial na alimentação, contudo, o seu consumo em excesso poderá ter efeitos nocivos para a saúde, tais como o aumento da pressão sanguínea e a redução da absorção de cálcio. Devido a estes efeitos, a redução do teor de sódio nos alimentos tem sido uma das prioridades nas campanhas realizadas por órgãos governamentais, nomeadamente no setor de laticínios onde o queijo é considerado um gênero alimentício com elevados níveis deste elemento. Dessa forma, o presente trabalho objetivou avaliar o efeito da substituição parcial de NaCl por KCl e MgCl2 nos parâmetros de qualidade do queijo cottage probiótico durante 28 dias de estocagem refrigerada e verificar a viabilidade da cultura starter e das culturas probióticas utilizadas para o processamento do queijo. Além disso, objetivou-se avaliar a aceitação sensorial para identificar direções para a melhoria de atributos sensoriais do produto perante consumidores. Com base nos resultados obtidos observou-se que o ideal de gosto salgado para o queijo cottage probiótico com NaCl foi de 1,12% (p/p), e as concentrações equivalentes em salinidade para todos os sais hipossódicos avaliados mantiveram-se as mesmas do NaCl (1,12% p/p). As contagens de Lactobacillus acidophilus e Bifidobacterium animalis subsp. lactis variaram de 7,74 a 6,20 e 8,58 a 7,93 log (UFC. g-1), respectivamente no primeiro e no último dia de estocagem, valores esses suficientes para benefícios à saúde humana. Porém, as contagens da cultura starter permaneceram baixas com valores inferiores a 3,0 log UFC. g-1 para todas as formulações. Com relação aos ácidos orgânicos, o ácido lático foi o mais encontrado em todas as formulações, seguido pelo ácido cítrico e ácido acético. Quanto a atividade proteolítica, os resultados demonstraram que a formulação controle (100% p/p NaCl sem probióticos) foi a que apresentou menor atividade durante 28 dias de estocagem refrigerada, diferindo estatisticamente das demais formulações. Todos os queijos desse estudo podem ser classificados como de baixo teor de gordura, porque o teor de gordura variou de 4.33 a 4.69 %, e muito alta umidade (74.60 a 75.59 %), segundo a legislação brasileira. A adição de culturas probióticas e a redução de sódio não provocaram mudanças significativas no perfil de ácidos graxos em todos os queijos formulados. Os resultados demonstraram que todas as formulações de queijo cottage apresentaram potencial probiótico, desde que consumidas numa quantidade adequada (2 porções diárias de 50 g), uma vez que as concentrações dos probióticos permaneceram dentro dos padrões estipulados pela legislação brasileira. Entre as formulações elaboradas com sais hipossódicos, a formulação mais aceita foi aquela com redução de sódio de 25% (p/p) de NaCl e substituição por KCl (12,5% p/p) e MgCl2 (12,5% p/p), e o atributo que mais afetou a aceitação dessas formulações foi a textura das amostras. Dessa forma, o queijo cottage probiótico demonstrou ser uma excelente matriz para inserção de sais-hipossódicos, pois não modifica o poder de salga em relação ao NaCl
Abstract: Sodium intake is essential for the welfare of human being, however, its overconsumption may lead to unhealthy effects, namely increased blood pressure and lower calcium absorption. Due to the aforementioned effects, sodium content in food is one of the main focuses of attention in campaigns by government agencies, especially in the dairy sector where cheese is perceived as being a food with high sodium content. Thus, this study aimed to evaluate the effect of partial replacement of NaCl by KCl and MgCl2 on the parameters of quality probiotic cottage cheese during 28 days of refrigerated storage and to determine the viability of starter culture and probiotic cultures used in cheese processing. Furthermore, the objective was to evaluate the sensory acceptance to identify directions for improving the sensory attributes of the product before consumers.Using magnitude estimation method, the salty flavor in probiotic cottage was generated using 1.12% (w/w) NaCl, and equivalent concentrations in salinity for all low-sodium salts, was the same as for NaCl (1.12% w/w). The counts of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis ranged from 7.74 to 6.20 and from 8.58 to 7.93 log (CFU. g-1), respectively in the first and last day of storage, enough for benefits to consumers. However, the starter culture counts remained at values below 3.0 log CFU. g-1 for all formulations. Lactic acid was the organic acid found in greater quantities in all formulations, followed by citric acid and acetic acid. The proteolytic activity results showed that the control formulation (100% w/w NaCl without probiotics) showed the lowest activity during 28 days of refrigerated storage, differing from the other formulations. All cheeses of this study can be classified as low-fat, because the fat content ranged 4.33 to 4.69% and very high humidity (74.6 to 75.59%), according to Brazilian regulation. The addition of probiotic cultures and reducing sodium did not cause significant changes in the fatty acid profile of all tested cheeses.The results showed that all the formulations showed probiotic potential if consumed in appropriate portion (2 portions of 50 g daily), since the concentration of probiotics remained within the Brazilian standards. Among formulations prepared with low-sodium salt the best one was that with a reduction of 25%(w/w) sodium substitution of KCl and NaCl (12.5% w/w) and MgCl2 (12.5% w/w) and the attribute that most affected the acceptance was the texture of the samples. Thus, the probiotic cottage cheese proved to be an excellent matrix for the insertion of low-sodium salts, because it does not change the power of brining in relation to NaCl
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
Flagella, Michael. "MOLECULAR AND PHYSIOLOGICAL STUDIES OF ELECTROLYTE AND FLUID TRANSPORT PERTURBATIONS IN NKCC1 AND NHE3 DEFICIENT MICE." University of Cincinnati / OhioLINK, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=ucin992433396.
Full textCallow, Kristen Aileen. "Performance of wild oat (Avena fatua L.), wheat and flax in direct-seeding systems in relation to monoammonium phasphate and potassium chloride rate and placement." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ41685.pdf.
Full textHorita, Claudia Nakamura 1972. "Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255101.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A redução do consumo de sódio tem sido recomendado por vários órgãos da saúde em função da correlação positiva entre ingestão de sódio e o desenvolvimento de doenças como a hipertensão arterial, cardiovasculares e renais. Produtos cárneos emulsionados cozidos, principalmente salsichas, estão entre os mais consumidos no Brasil e apresentam elevados teores de sódio. Em algumas categorias de salsichas, matérias-primas menos nobres são adicionadas para reduzir o custo, dentre elas a carne mecanicamente separada de aves (CMS) permitidas em concentrações de até 60%. Cloreto de sódio é um ingrediente multifuncional, pois confere propriedades sensoriais, conservantes e tecnológicas em produtos cárneos. Adicionalmente, em formulações contendo alto teor de CMS sua redução pode ser ainda mais desafiadora pela perda de propriedades funcionais da matriz cárnea (presença de proteínas de menor funcionalidade, porções da medula óssea, alto teor de colágeno e gordura). Desta forma, este trabalho teve como objetivos estudar a influência da redução de sódio na qualidade de salsichas com alto teor de CMS. O trabalho foi dividido em três etapas. Na primeira etapa, blends de cloreto de potássio e cálcio, com força iônica equivalente a 2% NaCl, foram utilizados para substituir 25% ou 50% do NaCl em salsichas contendo 60% de CMS. O objetivo desta etapa foi avaliar o efeito da adição dos blends de sais sobre as propriedades físico-químicas e sensoriais das salsichas. Foram determinados: teor de sódio, Aw, estabilidade de emulsão (batter), avaliação de cor instrumental, perfil de textura, microestrutura e teste de aceitação sensorial. Na segunda etapa, uma formulação contendo blend de sais para substituir 50% NaCl foi selecionada com base nos dados da primeira etapa.e adicionada de derivados de alho (fresco, em pó, óleo comercial e extrato obtido via líquido pressurizado). O objetivo foi investigar os efeitos dos derivados de alho como antioxidantes e antimicrobianos nas formulações de salsichas. As determinações realizadas foram a mesmas da primeira etapa, com exceção da microestrutura e acrescidas da quantificação de Substâncias Reativas ao Ácido Tiobarbitúrico e análises microbiológicas durante 60 dias sob refrigeração. Finalmente, para as mesmas formulações de salsichas, uma terceira etapa foi realizada para avaliar o efeito dos derivados de alho como realçadores de sabor por meio da Análise Descritiva Quantitativa e Teste de Aceitação, utilizando-se duas amostras comerciais para efeito comparativo. Alho fresco e extrato de alho PLE, nas concentrações de 1% e 0,02% respectivamente, apresentaram propriedades antioxidantes e antimicrobianas durante a vida útil das salsichas. Dezoito descritores caracterizaram as amostras das salsichas avaliadas pelos assessores na análise descritiva quantitativa. De forma geral, os tratamentos do estudo apresentaram maior intensidade de sabor e aroma de alho e as amostras comerciais apresentaram aroma e sabor defumado. No teste de preferência, as salsichas comerciais foram as mais aceitas para impressão global, no entanto, salsichas elaboradas para o estudo apresentaram muitas similiaridades entre si em seus perfis sensoriais. Assim, a adição de derivados de alho em salsichas com alto teor de carne mecanicamente separada e adicionada de blends de sais substitutos de NaCl mostraram ser uma alternativa promissora neste seguimento
Abstract: The positive correlation between salt intake and the development of diseases including hypertension, and cardiovascular and renal disorders has led health authorities to recommend the reduction of sodium intake. Cooked emulsified meat products, mainly sausages, have high sodium levels and are among the most consumed products in Brazil. In some types of sausages, the mechanically deboned poultry meat (MDPM) stands out as less noble materials used to reduce costs, allowed in concentrations of up to 60%. Sodium chloride is a multi-functional ingredient, since it provides sensory, preservative, and technological properties in meat products. Sodium reduction can be even more challenging in formulations containing high MDPM levels, due to loss of functional properties of the meat matrix (presence of proteins of lower functionality, portions of the bone marrow, high collagen and fat contents). Thus, this study aimed to investigate the effect of sodium reduction on the quality of sausages with high MDPM content. The study was divided into three stages. In the first step, blends of potassium chloride and calcium chloride with ionic strength equivalent to 2% NaCl were used to replace 25% or 50% of NaCl in sausages containing 60% MDPM. The purpose of this step was to evaluate the effect of the addition of salt blends on the physicochemical and sensory characteristics of the sausages. The following parameters were investigated: sodium content, Aw, emulsion stability (batter), instrumental color, texture profile, microstructure, and sensory acceptance. In the second step, a formulation containing a salt blend to replace 50% NaCl was selected from the first step, and garlic derivatives (fresh, powder, commercial oil, extract obtained by pressurized liquid extraction) were added. The objective was to investigate the effects of garlic derivatives as antioxidant and antimicrobial agents in the sausage formulations. The determinations were the same as the first step, except for microstructure, plus measurement of Thiobarbituric Acid Reactive Substances and microbiological analyses during 60 days of refrigerated storage. Finally, a third step was carried out to evaluate the effect of garlic derivatives as flavor enhancers through quantitative descriptive analysis and acceptance tests, using two commercial samples for comparison. Fresh garlic and garlic PLE extract at concentrations of 1% and 0.02%, respectively, presented antioxidant and antimicrobial properties throughout the shelf life of the sausages. The sausage samples were characterized by eighteen descriptors selected by the assessors in the quantitative descriptive analysis. In general, the treatments had higher flavor intensity and garlic flavor, while the commercial samples exhibited smoky aroma and flavor. In the preference test, the commercial sausages were the most accepted for overall impression, and the sausages prepared for the study presented very similar sensory profiles. Thus, the addition of garlic derivatives in sausage formulations containing high mechanically separated poultry and blends of salt substitutes proved to be a promising alternative in this field
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
Callili, Daniel. "Adubação potássica em videiras 'Niagara Rosada' cultivadas sobre diferentes porta-enxertos /." Botucatu, 2020. http://hdl.handle.net/11449/192043.
Full textResumo: A ‘Niagara Rosada’ é a uva mais produzida do estado de São Paulo. Trata-se de uma cultivar de uva para mesa bastante produtiva, com baixo custo de produção, bem adaptada às condições edafoclimáticas da região de Sudeste, além de apresentar boa aceitação no mercado. Para incremento da produtividade e qualidade da uva, alguns manejos fitotécnicos são essenciais e devem ser incorporados ao sistema de produção, dentre eles, o uso de porta-enxertos e a adubação mineral de plantas. Os porta-enxertos apresentam papel fundamental na absorção de nutrientes, contudo, deve-se levar em consideração a compatibilidade com a cultivar copa e a adaptação às condições edafoclimáticas. O potássio é o elemento mais utilizado pelas videiras e pode influenciar diretamente no desempenho produtivo e na qualidade da uva. Assim, a escolha das doses ideais e da fonte potássica são muito importantes. Nesse contexto, os fertilizantes cloreto de potássio e sulfato de potássio são as alternativas mais utilizadas. Sendo assim, o objetivo desse trabalho foi avaliar o efeito de diferentes porta-enxertos, fontes potássicas e doses de potássio na fenologia, nos componentes de produção e de qualidade da uva ‘Niagara Rosada’. O experimento foi realizado durante três ciclos produtivos em vinhedo da Faculdade de Ciências Agronômicas (FCA-UNESP), em Botucatu/SP. A cv. Niagara Rosada, enxertadas sobre os porta-enxertos IAC 572 ‘Jales’ e IAC 766 ‘Campinas’, foram adubadas com os fertilizantes KCl e K2SO4, nas doses an... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: 'Niagara Rosada' is the most produced grape cultivar in the state of São Paulo. It is a very productive cultivar, with low production cost, well adapted to the edaphoclimatic conditions of the Southeast region, in addition to presenting good acceptance in the market. To increase grape productivity and quality, some phytotechnical managements are essential in viticulture, among them, the use of rootstocks and mineral fertilization of plants. Potassium is the element most used by vines and can directly influence the productive performance and quality of the grape. Thus, the choice of potassium source is very important. In this context, potassium chloride and potassium sulfate fertilizers are the best alternatives. The rootstocks can also influence the production and quality of the grape, as they play a fundamental role in the absorption of nutrients. However, compatibility with the cultivar canopy and adaptation to edaphoclimatic conditions must be taken into account. Therefore, the objective of this work was to evaluate the effect of different rootstocks, potassium sources and doses of K2O on phenology, on the production and quality components of the 'Niagara Rosada' grape. The experiment was carried out during three productive cycles in a vineyard of the Faculty of Agronomic Sciences (FCA-UNESP), in Botucatu / SP. The cv. Niagara Rosada, grafted on IAC 572 ‘Jales’ and IAC 766 ‘Campinas’ rootstocks, were fertilized with KCl and K2SO4 fertilizers at annual doses 0, 75, 150 and ... (Complete abstract click electronic access below)
Mestre
Rogers, Jennifer J. "Assessment of Mussel Declines in the Clinch and North Fork Holston Rivers Using Histological Evaluations of Vital Organs." Thesis, Virginia Tech, 2015. http://hdl.handle.net/10919/63925.
Full textMaster of Science