Measurement of free water in foods by secondary derivative thermogravimetry

Synergistic effects of hydrophilic function group and micropores on water evaporation in a novel carbon hydrogels for efficient solar steam generation

Solar steam generation (SSG) using hydrogels is emerging as a promising technology for clean water production. Herein, a novel oxygen-doped microporous carbon hydrogel (OPCH), rich in hydrophilic groups and micropores, has been synthesized from microalgae to optimize SSG. OPCH outperforms hydrogels with hydrophobic porous carbon or nonporous hydrophilic biochar, significantly reducing water's evaporation enthalpy from 2216.06 to 1107.88 J g-1 and activating 42.3 g of water per 100 g for evaporation, resulting in an impressive evaporation rate of 2.44 kg m-2 h-1 under one sun. A detailed investigation into the synergistic effects of hydrophilic groups and micropores on evaporation via a second derivative thermogravimetry method revealed two types of bonded water contributing to enthalpy reduction. Molecular dynamics simulations provided further insights, revealing that the hydrophilic micropores considerably decrease both the number and the lifetime of hydrogen bonds among water molecules. This dual effect not only reduces the energy barrier for evaporation but also enhances the kinetic energy needed for the phase transition, significantly boosting the water evaporation process. The sustained high evaporation rates of OPCH, observed across multiple cycles and under varying salinity conditions, underscore its potential as a highly efficient and sustainable solution for SSG applications.

Residual Humidity in Paraffin-Embedded Tissue Reduces Nucleic Acid Stability

Molecular diagnostics in healthcare relies increasingly on genomic and transcriptomic methodologies and requires appropriate tissue specimens from which nucleic acids (NA) of sufficiently high quality can be obtained. Besides the duration of ischemia and fixation type, NA quality depends on a variety of other pre-analytical parameters, such as storage conditions and duration. It has been discussed that the improper dehydration of tissue during processing influences the quality of NAs and the shelf life of fixed tissue. Here, we report on establishing a method for determining the amount of residual water in fixed, paraffin-embedded tissue (fixed by neutral buffered formalin or a non-crosslinking fixative) and its correlation to the performance of NAs in quantitative real-time polymerase chain reaction (qRT-PCR) analyses. The amount of residual water depended primarily on the fixative type and the dehydration protocol and, to a lesser extent, on storage conditions and time. Moreover, we found that these parameters were associated with the qRT-PCR performance of extracted NAs. Besides the cross-linking of NAs and the modification of nucleobases by formalin, the hydrolysis of NAs by residual water was found to contribute to reduced qRT-PCR performance. The negative effects of residual water on NA stability are not only important for the design and interpretation of research but must also be taken into account in clinical diagnostics where the reanalysis of archived tissue from a primary tumor may be required (e.g., after disease recurrence). We conclude that improving the shelf life of fixed tissue requires meticulous dehydration and dry storage to minimize the degradative influence of residual water on NAs.

The effect of food vehicles on in vitro performance of pantoprazole sodium delayed release sprinkle formulation

Certain patient populations, including children, the elderly or people with dysphagia, find swallowing whole medications such as tablets and capsules difficult. To facilitate oral administration of drugs in such patients, a common practice is to sprinkle the drug products (e.g., usually after crushing the tablet or opening the capsule) on food vehicles before consumption which improves swallowability. Thus, evaluation of the impact of food vehicles on the potency and stability of the administered drug product is important. The aim of the current study was to evaluate the physicochemical properties (viscosity, pH, and water content) of common food vehicles used for sprinkle administration (e.g., apple juice, applesauce, pudding, yogurt, and milk) and their impacts on the in vitro performance (i.e., dissolution) of pantoprazole sodium delayed release (DR) drug products. The food vehicles evaluated exhibited marked difference in viscosity, pH and water content. Notably, the pH of the food as well as the interaction between food vehicle pH and drug-food contact time were the most significant factors affecting the in vitro performance of pantoprazole sodium DR granules. For example, the dissolution of pantoprazole sodium DR granules sprinkled on food vehicles of low pH (e.g., apple juice or applesauce) for short durations remained unchanged compared with the control group (i.e., without mixing with food vehicles). However, use of high pH food vehicles (e.g., milk) with prolonged contact time (e.g., 2 h) resulted in accelerated pantoprazole release, drug degradation and loss of potency. Overall, a thorough assessment of physicochemical properties of food vehicles and formulation characteristics are a necessary part of the development of sprinkle formulations.

Physicochemical properties of a new starch from turion of Spirodela polyrhiza

Starch from the turion of Spirodela polyrhiza ZH0196 is a new resource with great development values. The solubility, swelling power, thermogravimetric analysis (TGA), enzyme susceptibility, and in vitro digestibility of Spirodela starch, paste clarity, settling volume, and the rheology property of Spirodela starch paste, strength, elasticity, and freeze-thaw stability of Spirodela starch gel were studied. The properties of Spirodela starch were compared with those of normal corn starch and rice starch. The possible relationship between properties and structure of three kinds of starch was analyzed by principal component analysis (PCA). The results showed that the rapidly digested starch, slowly digested starch and resistant starch were 86.63 %, 4.43 %, and 8.94 % respectively. Spirodela starch has higher strength (17.77 g), elasticity (4.98 g/s) of starch paste, and freeze-thaw stability of starch gel than those of normal corn starch and rice starch. The rheological results showed that the stickiness maintainability of starch paste was normal corn > Spirodela > rice and Spirodela starch paste had compact paste structures with the tan δ between 0.33 and 0.38. This study has significant value in the application of Spirodela starch.

Efficiency Analysis of Fuel Cell Components with Ionic Poly-Arylether Composite Membrane

We use polyethylene glycol as an additive to explore how the hydrogen bonding of this additive changes the properties of SA8 blended sulfonated polyetheretherketone (SPEEK) composite films. We mixed a 5%wt polyethylene glycol solution into a 12.5%wt SA8 solution, and then prepared a film with a total weight of 40 g at a ratio of 1:99. The SA8 (PEG) solution was prepared and then mixed with 5%wt SPEEK solution, and a film-forming solution with a total weight of 8g in different mixing ratios was created. Polyethylene glycol (PEG) was mixed into the sulfonated polyarylether polymer SA8 to form physical cross-linking. Therefore, the sulfonated polyether ether ketone SPEEK was mixed in, and it exhibited good thermal stability and dimensional stability. However, there was some decrease in proton conductivity as the proportion of SPEEK increased. Although SPEEK mixed with sulfonated polymer reduces the proton conductivity, the physical cross-linking of PEG can improve the proton conductivity of the composite membrane, and adding SPEEK can not only solve the problem of the high sulfonation film swelling phenomenon, it can also improve the dimensional stability of the film through the hydrogen bonding force of PEG and obtain a composite film with excellent properties.

The Role of Eucalyptus Species on the Structural and Thermal Performance of Cellulose Nanocrystals (CNCs) Isolated by Acid Hydrolysis

Cellulose nanocrystals (CNCs) are attractive materials due to their renewable nature, high surface-to-volume ratio, crystallinity, biodegradability, anisotropic performance, or available hydroxyl groups. However, their source and obtaining pathway determine their subsequent performance. This work evaluates cellulose nanocrystals (CNCs) obtained from four different eucalyptus species by acid hydrolysis, i.e., E. benthamii, E. globulus, E. smithii, and the hybrid En × Eg. During preparation, CNCs incorporated sulphate groups to their structures, which highlighted dissimilar reactivities, as given by the calculated sulphate index (0.21, 0.97, 0.73 and 0.85, respectively). Although the impact of the incorporation of sulphate groups on the crystalline structure was committed, changes in the hydrophilicity and water retention ability or thermal stability were observed. These effects were also corroborated by the apparent activation energy during thermal decomposition obtained through kinetic analysis. Low-sulphated CNCs (E. benthamii) involved hints of a more crystalline structure along with less water retention ability, higher thermal stability, and greater average apparent activation energy (233 kJ·mol⁻¹) during decomposition. Conversely, the high-sulphated species (E. globulus) involved higher reactivity during preparation that endorsed a little greater water retention ability and lower thermal stability, with subsequently less average apparent activation energy (185 kJ·mol⁻¹). The E. smithii (212 kJ·mol⁻¹) and En × Eg (196 kJ·mol⁻¹) showed an intermediate behavior according to their sulphate index.

Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines

Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for food characterization. To improve proximate analysis, automated protein and thermogravimetric methods were validated according to international guidelines (including ISO 17025) and acceptance criteria of results based on certified reference materials and participation within international recognized proficiency schemes. Common food groups (e.g., meat, dairy, and grain products) were included and at the end of validation, we obtained three rugged and accurate methods with adequate z scores (−2 ≥ x ≤ 2) and recoveries (92–105%). During optimization, variables such as gas flows, subsample masses, and temperatures were varied and specific conditions (those that rendered the best results) were selected for each food group. For each validated method, a comparison (technical and economic) among the data obtained and the data extracted for its traditional counterpart were included: assays validated demonstrate to be more cost-effective labor-wise (ca. 9 and 16-fold) than their traditional alternatives. Specifically for combustion assay regression analysis (y = 0.9361x, y = 1.1001x, and y = 0.9739x, for meat, dairy and grain products, respectively) were performed to assess the factor, if any, which must be applied to the results to effectively match those obtained for Kjeldahl method. Finally, in the case of protein, samples can be analyzed under 5 min with no residue and a subsample mass below 400 mg. Moisture and ash analysis can be performed simultaneously using the same subsample. Data herein will also help harmonize and advance food analysis toward more efficient greener methods for proximate analysis.

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Proximate analyses (moisture/ash and protein) were developed using thermogravimetric and combustion techniques.

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The selected techniques are modern, highly automated, and green chemistry forward.

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Methods were validated according to international guidelines (e.g., AOAC, ICH, and US FDA) and ISO 17025.

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Validation curated data is presented for foodstuffs (i.e., meat, dairy, grain products, fruits/vegetables, and roasted coffee).

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Expenditures and environmental impact analysis was included in our discussion for each method (i.e., traditional/new).

Temperature Dependence of Sorption

Understanding how sorption depends on temperature on a molecular basis has been made difficult by the coexistence of isotherm models, each assuming a different sorption mechanism and the routine application of planar, multilayer sorption models (such as Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB)) beyond their premises. Furthermore, a common observation that adsorption isotherms measured at different temperatures fall onto a single "characteristic curve" when plotted against the adsorption potential has not been given a clear explanation, due to its ambiguous foundation. Extending our recent statistical thermodynamic fluctuation theory of sorption, we have generalized the classical isosteric theory of sorption into a statistical thermodynamic fluctuation theory and clarified how sorption depends on temperature. We have shown that a characteristic curve exists when sorbate number increment contributes purely energetically to the interface, whereas the correlation between sorbate number and entropy drives the temperature dependence of an isotherm. This theory rationalizes the opposite temperature dependence of water vapor sorption on activated carbons with uniform versus broad pore size distributions and can be applied to moisture sorption on starch gels. The adsorption potential is a convenient variable for sorption in its ability to unify sorbate-sorbate fluctuation and the isosteric thermodynamics of sorption.

The state of water and fat during the maturation of Cheddar cheese

Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxation decay curves have been deconvoluted. Proton transverse relaxation values for both the water and fat fractions decrease and the relative %age of the proton peak area, predominantly from the fat increases over a 450-day ripening period. The thermodynamic free water percentage increases during maturation. Water and fat attributes can distinguish between Cheddar cheese batches after 56 days. Cheese batches which have lower transverse relaxation values for the water and fat proton fractions and a higher relative %age of the proton peak area predominantly from fat at 56 days, mature after 270 days to be more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to form into a cheese ball.