The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH3)2S], by the formation of mercury salts, and by infrared analysis and gas chromatography. The effect of bacterial action on the oysters has been observed and a number of the volatile organo-sulphur decomposition compounds, produced during room storage at 20–21 °C, have been identified by gas chromatography and by the formation of their lead and mercury salts.
Soy-based formulas and meat-based formulas are used as successful r e p l a c e m e n t s for milk in the n u t r i t i o n a l m a n a g e m e n t of infants w h o are, or are suspected to be allergic to milk. Used m o s t widely are soy-based formulas which eliminate the s y m p t o m s and ensure n o r m a l g r o w t h and well being of the infant. Soy-based formulas are made in b o t h powdered and liquid forms, and the t r e n d during the past decade has been to use a soy protein isolate to reduce or eliminate the presence of c a r b o h y d r a t e s which cause flatulence and a b n o r m a l stooling. Details of the n u t r i t i o n a l c o m p o s i t i o n of soy-based i n f a n t formulas are discussed t o g e t h e r with the selection and processing of p r o t e i n in order to minimize the presence of a n t i n u t r i t i o n a l factors.
An accurate and precise method was developed for the determination of carrageenan in milk-based infant formulas. Following digestion of protein with papain, carrageenan was precipitated with Hyamine 1622, a quatemary ammonium salt. The precipitate was washed to remove lactose, dissolved in sulfuric acid and the carrageenan assayed by color development with the phenol-sulfuric reagent. Filtrations and washings were facilitated with Millipore filters. Carrageenan recovery of spikedformulas averaged 99.67% for ready-to-feed products and 95.74% for concentrated products, which respectively contained 7.1% and 14.2% lactose. To obtain these accuracies the reference carrageenan must be identical to the carrageenan in the product.
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