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  • 1
    Electronic Resource
    Electronic Resource
    A Kinetic Study of the Reaction of Aqueous Chlorine and Chlorine Dioxide with Amino Acids, Peptides and Proteins (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reactions involving aqueous chlorine and ClO2 with amino acids in 0.1M sodium phosphate buffer at pH 3, 6, and 9 were studied using iodometric and spectrophotometric techniques. The N,N-diethyl-p-phenylene-diamine (DPD) titrimetric technique was used to differentiate the chlorinated species formed in the reaction mixture. Chlorinated derivatives of amino acids were readily formed and then decomposed. Except in the mixtures with proline, hydroxyproline and glycine, the rate of loss of available chlorine in the reaction mixtures followed first order kinetics and was found to be pH dependent. Only a few amino acids reacted with aqueous ClO2. The reaction also followed pseudo-first order kinetics. Reactions of three peptides and two proteins with aqueous chlorine and ClO2 at pH 6.0 were also studied. Except for aspartame, they reacted rapidly with both chlorine compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05910.x
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  • 2
    Electronic Resource
    Electronic Resource
    Fate of Chlorine During Flour Chlorination (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Unbleached flour (pH 5.8) was treated with 36Cl2 (g) in a closed-system flour chlorinator to pH levels of 5.25, 4.41, and 4.01. Of the total active Cl2 generated (12.38, 20.71 and 28.17 mg, respectively), 98.6–99.6% was shown to react with the flour. Only 0.35–1.37% was recovered in NaOH traps. Extraction of the treated flour with chloroform showed that 27.0–33.7% of the total 36Cl was incorporated into flour lipids, of which 31.2–39.1% of the radioactivity went to nonpolar lipids and 60.9–68.8% to polar lipids. The water-insoluble and water-soluble fractions of defatted flour contained 17.9–21.4% and 2.1–4.7% of the total 36Cl, respectively. The remaining 36Cl (40.3–49.1%) was present as 36Cl-.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10412.x
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  • 3
    Electronic Resource
    Electronic Resource
    Characterization of Shrimp Lipids (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Edible shrimp (Penaeus aztecus) tissue contains approximately 1.2% extractable lipids, the majority of which are phospholipids. Data from the gravimetric quantitation of lipid classes isolated by column chromatography indicated that phosphatidyl choline was the predominant phospholipid and cholesterol the predominant neutral lipid in edible shrimp tissue. Fatty acid distribution data indicated that sphingomyelins contained the greatest percent by weight of unsaturated fatty acids while cholesterol esters contained the greatest proportion of saturated fatty acids. Enzymatic hydrolysis followed by gas liquid chromatography of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl serine indicated that fatty acids located at the β position were more highly unsaturated than those at the α position.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14782.x
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  • 4
    Electronic Resource
    Electronic Resource
    Reactions of Aqueous Chlorine and Chlorine Dioxide with Lipids: Chlorine Incorporation (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Various lipids were reacted with HO36Cl and 36ClO2 in an aqueous medium, and the extent of incorporation of 36Cl into the lipids was determined. Cl incorporation into lipids treated with HOCl was greater than lipids treated with ClO2. Free fatty acids incorporated more Cl than their corresponding esters. The degree of Cl incorporation was directly correlated with number of double bonds in the lipid. Triglycerides behaved as esters of their component fatty acids. High Performance Liquid Chromatography (HPLC) studies indicated at least two chlorinated products were formed from the reaction of HO36Cl with oleic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10108.x
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  • 5
    Electronic Resource
    Electronic Resource
    Reactions of Aqueous Chlorine and Chlorine Dioxide with Tryptophan, N-Methyltryptophan, and 3-Indolelactic Acid: Kinetic and Mutagenicity Studies (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reactions of tryptophan, N-methyltryptophan and 3-indolelactic acid with aqueous chlorine or chlorine dioxide (ClO2) in 0.1M potassium phosphate buffer, pH 6.0, were investigated to determine any structural relationships with regards to kinetics and mutagenicity. The reaction with ClO2 followed pseudo-first order kinetics, with the half-life of the respective compounds being 36, 22, and 8 milliseconds. The formation of a dark precipitate in the reaction of tryptophan with HOCl precluded any kinetic comparison. The reaction products of tryptophan with hypochlorous acid (HOCl) or ClO2 were mutagenic to Salmonella typhimurium TA98 and TA100; while those of N-methyltryptophan with HOCl and ClO2 were more mutagenic toward TA98. Higher recoveries of the reaction products were achieved by passing the acidified (pH 2.5) mixture through an XAD-8/XAD-2 resin column.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07942.x
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  • 6
    Electronic Resource
    Electronic Resource
    Chlorine Incorporation in Shrimp (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO36Cl. Approximately 2% of the 36Cl in the original immersion solution was incorporated into the shrimp during the 30-min immersion period; 75% of which was detected in the edible portion. Approximately 3% of the chlorine associated with the edible portion was detected in the CHCl3:CH3OH soluble fraction. Data indicated that chlorine incorporation in lipids is directly related to the degree of unsaturation. The trichloroacetic acid (TCA) precipitable protein fraction contained 22% of the 36Cl associated with the edible portion. Seventy-three percent of the chlorine associated with the edible shrimp tissue existed as 36Cl−. Negligible amounts of chlorine were detected in the control fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14871.x
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  • 7
    Electronic Resource
    Electronic Resource
    The Fate of Hypochlorous Acid During Shrimp Processing: A Model System (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: After immersion of shrimp in a 100mg/L solution of HO36Cl, the distribution and chemical forms of chlorine were determined. There was a 2–5% loss of Cl2 into the atmosphere, but no significan photolysis of HOCl was measured during the 30 min of treatment. More than 80% of the HOCl reacted during the incubation period, forming Cl- or incorporating into organic molecules. Only 1–3%36Cl- was incorporated into the shrimp. Organic molecules in the immersion solution also showed 36Cl incorporation; the 10,000 ×g precipitable fraction contained 2–5%36Cl and the soluble organic fraction 1–2%36Cl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11055.x
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  • 8
    Electronic Resource
    Electronic Resource
    Biodegradation of Mirex by sewage sludge organisms (1974)
    Springer
    Bulletin of environmental contamination and toxicology 11 (1974), S. 415-416 
    Details
    ISSN: 1432-0800
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01685296
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  • 9
    Electronic Resource
    Electronic Resource
    Comparison of blenders for the extraction of carbofuran from radishes (1979)
    Springer
    Bulletin of environmental contamination and toxicology 23 (1979), S. 387-390 
    Details
    ISSN: 1432-0800
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01769976
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  • 10
    Electronic Resource
    Electronic Resource
    Ultrasonic extraction of carbofuran residues from radishes (1979)
    Springer
    Bulletin of environmental contamination and toxicology 21 (1979), S. 238-242 
    Details
    ISSN: 1432-0800
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01685417
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