Observations on the use of potassium chromate as indicator for the titration of chlorides with silver nitrate

Berry, A. J.; Driver, J. E.

doi:10.1039/an9396400730

Cited by 6 publications

(3 citation statements)

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“…The frozen cell pellet (3 to 5 g) of V. costicola was thawed on a prechilled mortar, ground with twice its weight of alumina for 15 min, and extracted with 1 volume of an extraction buffer (120 mM NH4CI, 20 mM MgCl2, 6 mM 2-mercaptoethanol, 3 mM spermidine, 10 mM Tris-hydrochloride [pH 7.5]) per g of pellet. RNase-free DNase I (Worthington Diagnostics) (final concentration, 3 ,ug/ml) was added to the ground material, which was centrifuged at 8,000 X gmax for 10 min; the supernatant was then centrifuged at 30,000 x gmax for 30 min at 4°C. The supernatant was dialyzed against 2 liters of extraction buffer for 2 h at 4°C.…”

Section: Methodsmentioning

confidence: 99%

Effect of chloride and glutamate ions on in vitro protein synthesis by the moderate halophile Vibrio costicola

Kamekura¹,

Kushner²

1984

J Bacteriol

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Vibrio costicola grown in the presence of different NaCl concentrations contains cell-associated Na+ and K+ ions whose sum is equal to or greater than the external Na+ concentration. In the presence of 0.5 M NaCI, virtually no in vitro protein is synthesized in extracts of cells grown in 1.0 M NaCI. However, we report here that active in vitro protein synthesis occurred in 0.6 M or higher concentrations of Na2SO4, sodium formate, sodium acetate, sodium aspartate, or sodium glutamate, whereas 0.6 M NaF, NaCl, or NaBr completely inhibited protein synthesis as measured by polyuridylic acid-directed incorporation of ['4C]phenylalanine. Sodium glutamate, sodium aspartate, and betaine (0.3 M) counteracted the inhibitory action of 0.6 M NaCl. The cell-associated Cl-concentration was 0.22 mol/kg in cells grown in 1.0 M NaCl. Of this, the free intracellular Cl-concentration was only 0.02 mol/kg. Cells contained 0.11 mol of glutamate per kg and small concentrations of other amino acids. All of the negative counterions for cell-associated Na+ and K+ have not yet been determined. In vitro protein synthesis by Escherichia coli was inhibited by sodium glutamate. Hybridization experiments with ribosomes and the soluble (S-100) fractions from extracts of E. coli and V. costicola showed that the glutamate-sensitive fraction was found in the soluble, not the ribosomal, part of the system. The phenylalanyl-tRNA synthetase of V. costicola was not inhibited by 0.5 M or higher concentrations of NaCI; it was slightly more sensitive to high concentrations of sodium glutamate. Therefore, this enzyme was not responsible for the salt response of the V. costicola in vitro protein-synthesizing system.

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Section: Methodsmentioning

confidence: 99%

Effect of chloride and glutamate ions on in vitro protein synthesis by the moderate halophile Vibrio costicola

Kamekura¹,

Kushner²

1984

J Bacteriol

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“…The pH in pickle brine samples of approximately 5 mL was measured using a pH meter 19 . Each sample was then used to determine the TA, which was calculated from the lactic acid content, 20 and salinity, which was determined by titration with 0.1 mol L −1 silver nitrate 21,22 . The total sugar content was determined using anthrone colorimetric methods, as previously described 23…”

Section: Methodsmentioning

confidence: 99%

“…19 Each sample was then used to determine the TA, which was calculated from the lactic acid content, 20 and salinity, which was determined by titration with 0.1 mol L −1 silver nitrate. 21,22 The total sugar content was determined using anthrone colorimetric methods, as previously described. 23 Enumeration of LAB A 1 mL sample of pickle brine was collected from each jar and mixed with 9 mL of sterile saline solution (9 g L −1 ).…”

Section: Determination Of Physicochemical Indicatorsmentioning

confidence: 99%

Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles

et al. 2020

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BACKGROUND Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria species – Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus ethanolidurans – were selected as single starter cultures to produce IPs. RESULTS Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography–mass spectrometry and multivariate statistical methods. Higher levels of nonvolatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. In addition to dimethyl trisulfide, dimethyl disulfide was also an odor contributor to the IPs. CONCLUSIONS The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and lead to a higher score of sensory preference. This will be helpful for industrial production. © 2020 Society of Chemical Industry

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Differential Settling Tendencies of Clay Minerals in Saline Waters

Whitehouse

Jeffrey

Debbrecht

2013

Clays and Clay Minerals

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Observations on the use of potassium chromate as indicator for the titration of chlorides with silver nitrate

Cited by 6 publications

References 0 publications

Effect of chloride and glutamate ions on in vitro protein synthesis by the moderate halophile Vibrio costicola

Effect of chloride and glutamate ions on in vitro protein synthesis by the moderate halophile Vibrio costicola

Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles

Differential Settling Tendencies of Clay Minerals in Saline Waters

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