The solid-liquid phase diagrams of binary mixtures of water with tetraisopentylammonium alkanoates, [(i-C5H11)4N]CnH2n+1COO (n=0–9), and with bis(tetraisopentylammonium) alkanedioates, [(i-C5H11)4N]2-[OOC(CH2)nCOO] (n=0–10), were examined in order to confirm the formation of clathrate-like hydrates. The results are summarized as follows: (1) For all the compounds examined the formation of a clathrate-like hydrate is newly confirmed; (2) the melting points of these hydrates are fairly high (lie between 10 and 28°C); (3) typical hydrates formed by the alkanoates have hydration numbers around 38 and those formed by the alkanedioates around 80; and (4) hydrates with hydration numbers around 14 and larger than 40 are also found for the alkanoate hydrates and around 30 and larger than 80 for the alkanedioate hydrates. The effects of the alkyl chain length of the alkanoate anion and of the methylene chain length of the alkanedioate anion on the stability of the hydrates are not marked, suggesting that a hydrogen-bonded framework of water molecules around a (i-C5H11)4N+ cation is fairly stable.
Since post-harvest improvement of food quality depends on the pre-harvest stage, controlling food quality at the pre-harvest stage is being recognized as an important aspect of food processing technology. n-3 Long-chain polyunsaturated fatty acids (n-3 LCPUFAs) are considered important factors in the suppression of cardiovascular disease and development of the infant brain and visual functions. Fish meat generally contains a larger amount of n-3 LCPUFAs than meat from terrestrial animals, but the amount of n-3 LCPUFAs in fish meat depends on their dietary fatty acid intake. In order to supply n-3 LCPUFAs to consumers, we developed a finishing-up method, through a 4-day lysine-deficient diet feeding for rainbow trout (Oncorhynchus mykiss) meat. This 4-day lysine deficiency did not affect fish body weight, while significantly increased the total lipid content in the muscle tissue. In addition, docosahexaenoic acid and total n-3 fatty acid contents increased significantly in the meat throughout the 4-day finishing treatment. We concluded that the finishing-up method using short-term lysine-deficient diet feeding enables us to enrich fish meat with n-3 fatty acids for human consumption.
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