-
Journal of Oleo Science 2024This comprehensive review offers a chemical analysis of cutting fluids, delving into both their formulation and deformulation processes. The study covers a wide spectrum... (Review)
Review
This comprehensive review offers a chemical analysis of cutting fluids, delving into both their formulation and deformulation processes. The study covers a wide spectrum of cutting fluid formulations, ranging from simple compositions predominantly comprising oils, whether mineral or vegetable, to emulsions. The latter involves the integration of surfactants, encompassing both nonionic and anionic types, along with a diverse array of additives. Concerning oils, the current trend leans towards the use of vegetable oils instead of mineral oils for environmental reasons. As vegetable oils are more prone to oxidation, chemical alterations, the addition of antioxidant may be necessary. The chemical aspects of the different compounds are scrutinized, in order to understand the role of each component and its impact on the fluid's lubricating, cooling, anti-wear, and anti-corrosion properties. Furthermore, the review explores the deformulation methodologies employed to dissect cutting fluids. This process involves a two-step approach: separating the aqueous and organic phases of the emulsions by physical or chemical treatments, and subsequently conducting a detailed analysis of each to identify the compounds. Several analytical techniques, including spectrometric or chromatographic, can be employed simultaneously to reveal the chemical structures of samples. This review aims to contribute to the improvement of waste treatment stemming from cutting fluids. By gathering extensive information about the formulation, deformulation, and chemistry of the ingredients, there is a potential to enhance the waste management and disposal effectively.
Topics: Emulsions; Surface-Active Agents; Plant Oils; Mineral Oil; Antioxidants; Oxidation-Reduction; Lubrication; Lubricants; Chemical Phenomena
PubMed: 38945922
DOI: 10.5650/jos.ess24068 -
Journal of Oleo Science 2024Herein, we evaluated friction dynamics of human skin treated with polyacrylic acid aqueous solutions or gel creams using a sinusoidal motion friction evaluation system...
Herein, we evaluated friction dynamics of human skin treated with polyacrylic acid aqueous solutions or gel creams using a sinusoidal motion friction evaluation system to demonstrate the effect of treatment with polymer aqueous solutions on human skin. A polymer aqueous solution or gel cream was applied to the inner forearms of 10 subjects to evaluate temporal changes in friction force under sinusoidal motion. Water content, skin viscoelasticity, and transepidermal water loss were also simultaneously measured to determine the effects on skin conditions. When human skin was treated with the polymer aqueous solution, the friction coefficient immediately after treatment was 0.69-0.99 and the delay time δ, a normalized parameter of the time difference in the delayed response of friction to the movement of the contact probe divided by the friction time T for one round trip, was 0.171-0.179, which was greater than that of untreated skin. This increase was caused by the swelling and softening of the stratum corneum caused by the penetration of water in the polymer aqueous solution, which increased true contact area between the skin and contact probe. A significant difference was observed in the friction coefficient of the skin immediately after treatment with different polymer aqueous solutions. Among polymers (P1-P4), P4, which has a low-salt resistance and low yield stress, had the lowest friction coefficient because of collapsing of the polymer network structures by shearing and reduced viscosity owing to salts on human skin. The skin treated with a gel cream also exhibited a greater friction coefficient than the untreated skin immediately after treatment and 90 min later. This phenomenon can be caused by the occlusive effect of the oil in the gel cream.
Topics: Humans; Friction; Water; Viscosity; Solutions; Acrylic Resins; Skin; Elasticity; Adult; Female; Male; Polymers; Skin Cream; Gels; Water Loss, Insensible
PubMed: 38945920
DOI: 10.5650/jos.ess24036 -
Journal of Nutritional Science and... 2024Fibroblast growth factor-23 (FGF23) is a phosphaturic hormone secreted by osteocytes in response to dietary phosphate intake. An increase in FGF23 level is an indicator... (Randomized Controlled Trial)
Randomized Controlled Trial
Fibroblast growth factor-23 (FGF23) is a phosphaturic hormone secreted by osteocytes in response to dietary phosphate intake. An increase in FGF23 level is an indicator of excess phosphate intake relative to the residual nephron number. Therefore, avoiding excessive phosphate intake and inhibiting the elevation of serum FGF23 levels are important to preserve the number of functional nephrons. This randomized crossover trial aimed to determine the potential differences in the impacts on serum FGF23 levels between plant protein and animal protein-based meals in individuals with normal renal function. Nine young men were administered plant (no animal protein) or animal protein-based meals (70% of their protein was from animal sources) with the same phosphate content. The test meals consisted of breakfast, lunch, and dinner. Blood samples were collected in the morning, after overnight fasting, and before and after eating the test meals (for two consecutive days at the same hour each day). Furthermore, a 24-h urine sample was obtained on the day the test meal was consumed. No significant interactions were found among serum phosphate, calcium, and 1,25-dihydroxyvitamin D levels. However, after eating plant protein-based meals, serum FGF23 levels decreased and serum intact parathyroid hormone levels increased (interaction, p<0.05). Additionally, urine 24-h phosphate excretion tended to be lower in individuals consuming plant protein-based meals than in those consuming animal protein-based meals (p=0.06). In individuals with normal renal function, plant protein-based meals may prevent an increase in serum FGF23 levels and kidney damage caused by phosphate loading.
Topics: Humans; Male; Cross-Over Studies; Fibroblast Growth Factor-23; Fibroblast Growth Factors; Young Adult; Parathyroid Hormone; Phosphates; Adult; Meals; Dietary Proteins; Calcium; Vitamin D
PubMed: 38945889
DOI: 10.3177/jnsv.70.237 -
Yakugaku Zasshi : Journal of the... 2024An aqueous solution of 2,3-cis gallate type catechin (-)-epigallocatechin-3-O-gallate (EGCg) and caffeine afforded a precipitate of Creaming-down Phenomenon, which... (Review)
Review
An aqueous solution of 2,3-cis gallate type catechin (-)-epigallocatechin-3-O-gallate (EGCg) and caffeine afforded a precipitate of Creaming-down Phenomenon, which crystallized slowly for about three months to give a colorless block crystal. By X-ray crystallographic analysis, the crystal was determined to be a 2 : 2 complex of EGCg and caffeine, in which caffeine molecules were captured in a hydrophobic space formed with three aromatic A, B, and B' rings of EGCg. It was considered that the solubility of the 2 : 2 complex in water rapidly decreased and the 2 : 2 complex precipitated from aqueous solution. The hydrophobic spaces of EGCg captured a variety of heterocyclic compounds, and the molecular capture abilities of heterocyclic compounds using EGCg from the aqueous solutions were evaluated. Since the C ring of EGCg has two chiral carbon atoms, C and C, the hydrophobic space of EGCg was a chiral space. EGCg captured diketopiperazine cyclo(Pro-Xxx) (Xxx=Phe, Tyr) and pharmaceuticals with a xanthine skeleton, proxyphylline and diprophylline, in the hydrophobic space, and recognized their chirality.
Topics: Catechin; Tea; Caffeine; Hydrophobic and Hydrophilic Interactions; Solubility; Crystallography, X-Ray; Stereoisomerism; Water; Crystallization; Solutions; Heterocyclic Compounds; Xanthines
PubMed: 38945846
DOI: 10.1248/yakushi.24-00086 -
International Journal of Biological... Jun 2024In this work, a Z-scheme heterostructured BiOCOOH/O-gCN material was synthesized and immobilized on chitosan (CTS) to obtain the BiOCOOH/O-gCN/CTS photocatalytic...
In this work, a Z-scheme heterostructured BiOCOOH/O-gCN material was synthesized and immobilized on chitosan (CTS) to obtain the BiOCOOH/O-gCN/CTS photocatalytic material for photocatalytic degradation of oxytetracycline hydrochloride (CTC).Our findings indicate that the composite material BiOCOOH/O-gCN, as well as the BiOCOOH/O-gCN/CTS composite membrane, displayed a significantly higher efficiency in photocatalytic degradation of CTC compared to BiOCOOH alone, owing to the synergistic effect of adsorption and photocatalysis. Following four cycles of use, the composite material retained around 96 % of its initial photocatalytic degradation activity. The addition of CTS in the photocatalytic material resolved issues such as aggregation and difficult recovery commonly encountered with powder materials, thereby facilitating effective collision between the photocatalytic active sites and CTC. Experimental and theoretical calculations provided confirmation that the combination of BiOCOOH and O-gCN effectively enhanced the light absorption capacity and photocatalytic performance. Furthermore, we investigated the influence of environmental factors such as pH value and anions on the photocatalytic degradation experiment, which offers valuable insights for the application of composite catalysts in wastewater treatment.
PubMed: 38945717
DOI: 10.1016/j.ijbiomac.2024.133373 -
International Journal of Biological... Jun 2024Chlorophyll (Chl) is the predominant pigment in green plants that can act as a food color and possesses various functional activities. However, its instability and rapid...
Chlorophyll (Chl) is the predominant pigment in green plants that can act as a food color and possesses various functional activities. However, its instability and rapid degradation on heating compromise the sensory qualities of its products. This study aimed to enhance the heat resistance of Chl by forming complex coacervates with two negatively charged polysaccharides, sodium alginate (SA) and K-carrageenan (KC). Dynamic light scattering and scanning electron microscopy analyses confirmed the formation of coacervates between Chl and the polysaccharides, whereas Fourier-transform infrared spectroscopy revealed that hydrogen bonding and electrostatic attraction were the primary forces behind complex formation. Electron spin resonance and thermodynamic studies further revealed that these complexes bolstered the thermal stability of Chl, with a maximum improvement of 70.38 % in t and a reduction of 50.72 % in the degradation rate constant. In addition, the antioxidant capacity of Chl was enhanced up to 35 %. Therefore, this study offers a novel approach to Chl preservation and suggests a viable alternative to artificial pigments in food products.
PubMed: 38945709
DOI: 10.1016/j.ijbiomac.2024.133253 -
Food Research International (Ottawa,... Aug 2024Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion...
Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion strength on structural and physicochemical properties before and after frying. Under an appropriate pressure (3-9 kPa), the air within minced fish underwent enrichment and rearrangement to form a stratified phase, promoting the formation of multi-layered structure during frying. Conversely, the lower pressure (≤1.5 kPa) was insufficient for phase separation and directional rearrangement, while the higher pressure (≥15 kPa) would cause the stratified phase to flow out of food system. Moreover, by directly increasing water mobility and meat compactness, physical extrusion indirectly caused more water loss and stronger ionic bonds during frying, which was positively correlated with multi-layered structure. However, an excessive pressure caused an increase in random coil and hydrophobic interactions during frying, which was negatively correlated with multi-layered structure. In conclusion, appropriate physical extrusion strength promoted the formation of multi-layered structure.
Topics: Cooking; Meat Products; Animals; Pressure; Food Handling; Fish Products; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Water; Fishes; Chemical Phenomena
PubMed: 38945631
DOI: 10.1016/j.foodres.2024.114659 -
Food Research International (Ottawa,... Aug 2024Infants have digestive environments that are more favorable for microbial proliferation and subsequent endogenous nitrite production than those of adults, but direct...
Infants have digestive environments that are more favorable for microbial proliferation and subsequent endogenous nitrite production than those of adults, but direct evidence of this has been lacking. In this study, we propose a novel epidemiology of infant methemoglobinemia by demonstrating the risk posed by nitrite-producers in the gastrointestinal tract. Nitrite-producers from vegetables (n = 323) were exposed to stress factors of the gastrointestinal environment (gastric pH, intestinal bile salts, anaerobic atmosphere) reflecting 4 different postnatal age periods (Neonate, ≤1 month; Infant A, 1-3 months; Infant B, 3-6 months; Infant C, 6-12 months). "High-risk" strains with a nitrate-to-nitrite conversion rate of ≥1.3 %, the minimum rate corresponding to nitrite overproduction, under the Neonate stress condition were analyzed for intestinal adhesion. Among all the phyla, Pseudomonadota achieved the highest survival (P < 0.05; survival rate of 51.3-71.8 %). Possible cross-protection against bile resistance due to acid shock was observed for all the phyla. All the high-risk strains exhibited moderate autoaggregation (14.0-36.4 %), whereas only a few exhibited satisfactory surface hydrophobicity (>40 %). The Pantoea agglomerans strain strongly adhered to Caco-2 cells (7.4 ± 1.1 %). This study showed the ability of the Pantoea, Enterobacter, and Klebsiella strains to survive under gastrointestinal stress for ≤12 months, to excessively produce nitrite under neonatal stress conditions, and to settle in the human intestine. To our knowledge, this is the first study to reveal the role of the natural flora of vegetables in the epidemiology of infant methemoglobinemia through a multilateral approach.
Topics: Humans; Vegetables; Infant; Methemoglobinemia; Nitrites; Infant, Newborn; Bacterial Adhesion; Bile Acids and Salts; Gastrointestinal Tract; Hydrogen-Ion Concentration; Gastrointestinal Microbiome
PubMed: 38945602
DOI: 10.1016/j.foodres.2024.114582 -
Food Research International (Ottawa,... Aug 2024This study assessed water relaxometry of beef exposed to different ageing techniques by examining the inner and surface regions using time-domain nuclear magnetic...
This study assessed water relaxometry of beef exposed to different ageing techniques by examining the inner and surface regions using time-domain nuclear magnetic resonance (TD-NMR) relaxometry. Beef strip loins were aged under vacuum (Wet), under vacuum using moisture absorbers (Abs), under vacuum using moisture absorbers and with mechanical tenderisation (AbsTend), or without any packaging (Dry). The ageing technique significantly influenced various meat parameters, including dehydration, total loss, and the moisture content of the meat surface. The transverse (T) relaxation times provided a more sensitive indicator of the changes in meat water relaxometry than the longitudinal (T) relaxation times. The Dry samples exhibited distinct differences in the T signals between the surface and inner regions of the meat. In particular, for the inner region, there were significant differences in signal areas between the Wet and Dry samples, and the Abs and AbsTend samples were positioned closely together between the Dry and Wet samples. The principal component analysis supported these findings: it indicated some differentiation among the ageing techniques in the score plot, but the differentiation was more pronounced when analysing the surface region. Additionally, there was a strong correlation between dehydration and the T values, leading to a clustering of the samples based on the ageing technique. The overlap between the Abs and AbsTend samples, situated between the Dry and Wet samples, suggests the potential of these treatments to produce meat with properties that are intermediate to Wet and Dry meat. Furthermore, tenderisation did not lead to greater dehydration.
Topics: Water; Animals; Cattle; Magnetic Resonance Spectroscopy; Food Handling; Vacuum; Red Meat; Time Factors; Meat; Principal Component Analysis
PubMed: 38945597
DOI: 10.1016/j.foodres.2024.114566 -
Food Research International (Ottawa,... Aug 2024Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected...
Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs. 350 sensory trait-related metabolites were obtained from five key modules via weighted gene co-expression network analysis. It was found that the sensory characteristics of CSBs made of different wheat flour were significantly different. The higher abundance of lipids in Yongliang No.4 (YL04) wheat flour was converted to large number of fatty acids in fermented dough, which led to the bitterness of CSB. Besides, the abundance in organic acids and fatty acids contributed to the sour, milky, wetness and roughness attributes of YL04-CSB. More fatty amides and flavonoids in Jiangsu Red Durum wheat flour contributed to the fermented and winey attributes of CSB. Carbohydrates with higher abundance in Canadian wheat flour was involved in sugar-amine reaction and glucose conversion, which enhanced the sweetness of CSB. In addition, fatty acids, organic acids, amino acids, and glucose were crucial metabolites which can further formed into various characteristic compounds such as hexanal, hexanol, 2,3-butanediol, acetoin, and 2,3-butanedione and thus contributed to the winey, fresh sweet, and green aroma properties. This study is conductive to better understand the evolution of the compounds that affect the quality and aroma of CSBs.
Topics: Bread; China; Fatty Acids; Fermentation; Flour; Odorants; Steam; Taste; Triticum; Volatile Organic Compounds
PubMed: 38945592
DOI: 10.1016/j.foodres.2024.114661