Protein-Montmorillonite Complexes, Their Preparation and the Effects of Soil Microorganisms on Their Decomposition

Pinck, L. A.; Dyal, R. S.; Allison, F. E.

doi:10.1097/00010694-195408000-00005

Cited by 87 publications

(20 citation statements)

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“…In those complexes containing two or more layers of protein, the latter decomposed to the same extent as where protein alone was added. The commonly observed 12.7 A c-spacing in the residual com- plexes (Pinck, Dyal and Allison, 1954) was originally interpreted as an average spacing of complexes with about half of their layers having a cspacing of 15 A and half having a spacing of 10 ~. Such a mixed-layer complex would not show the regularity of the observed X-ray pattern having …”

Section: Protein-montmorillonite Complexesmentioning

confidence: 99%

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Adsorption of Proteins, Enzymes and Antibiotics by Montmorillonite

Pinck

1960

Clays clay miner. (Natl. Conf. Clays Clay Miner.)

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Proteins interact with montmorillonite forming mono-and poly-layer complexes. About 20 percent of the protein in a monolayer complex undergoes microbial decomposition and the X-ray pattern remains unchanged, whereas in polylayer complexes the protein undergoes extensive decomposition and the c-spacings of these complexes shrink from approximately 30 • to 12/~+. Urease is adsorbed completely by H-montmorillonite and only partially by basic montmorillonite. Initial release of urease from the clay is attributed to urea acting as a cation. Subsequently the ammonia evolved by the hydrolysis of urea becomes the active cation. Antibiotic-montmorillonite complexes are classified into three groups. Group I contains strongly basic antibiotics, II amphoteric, and III acid or neutral. The average adsorption of antibiotic in mg per g of clay for each group is: I, 186; II, 307; and III, 9. X-ray diffraction data for groups I and II showed expansion of the c-spacing of 4.4 and 7.6 A, respectively. Bioassays showed no activity for I and appreciable activity for II. The complexes are incapable of diffusing through agar, but the antibiotics must be released first by cationic exchange and then diffuse through the agar.

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Section: Protein-montmorillonite Complexesmentioning

confidence: 99%

“…More extensive data and methods of preparation have been published (Pinck and Allison, 1951;Pinck, Dyal and Allison, 1954). Fig.…”

Section: Protein-montmorillonite Complexesmentioning

confidence: 99%

Adsorption of Proteins, Enzymes and Antibiotics by Montmorillonite

Pinck

1960

Clays clay miner. (Natl. Conf. Clays Clay Miner.)

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“…Apparently, monolayers of blood proteins are adsorbed on the clay particles thereby temporarily improving the water repellance of the adobe. Proteins from gelatin [87] and egg albumen [88] have also been found to be strongly adsorbed on clay particles.…”

Section: Surface Coatingsmentioning

confidence: 99%

Preservation of historic adobe structures :

Clifton¹

1977

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“…Microorganisms have also been shown to take part in the decomposition of antibiotics (MARTIN and GOTTLIEB 1955, KATZ and PIENTA 1957, PINCK et al 1954, WySS et al 1953. WRIGHT (1955) reported that Mucor ramannianus slowly decomposed griseofulvin in soil and that several unidentified species quickly decomposed it.…”

Section: C) Other Pesticidesmentioning

confidence: 99%

Residue Reviews / Rückstands-Berichte

1963

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All rights, espeeially that of translation into foreign languages, reserved. It is also forbidden to reproduee this book, either whole or in part, by photomedIanical means (photostat, microfilm and/or mieroeard) or by other proeedure without written pennission from Springer-Verlag.© by Springer-Verlag OHG Berlin • Göttingen • Heidelberg 1963Softcover reprint of the hardcover 1st edition 1963 Library of Congress Catalog Card Number 62-18595The use of general descriptive names, trade names, trade marks, ete. in this publication, even if the former are not especially identified, is not to be taken as a sign that such names, as understood by the Trade Marks and MerdIandise Marks Act, may accordingly be used freely by anyone. PrefaceThat residues of pesticides and other "foreign" chemicals in foodsttrlfs are of concern to everyone everywhere is attested by the reception accorded earlier volumes of "Residue Reviews", and by the gratifying enthusiasm, sincerity, and efforts shown by the individuals I have asked to prepare manuscripts. Many manuscripts on residue a;ffairs are in preparation, but the field is so large and the non-polemical interests in it so varied that the editor and the Advisory Board will welcome suggestions for topics considered suitable and timely for review in this international book-series. There can be no serious question that pesticide and food-additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that persist could at times conceivably endanger the public health.The object of "Residue Reviews" is to provide concise, critical reviews of timely advances, philosophy, and significant areas of accomplished or needed endeavor in the total field of residues of these chemicals in foods, in feeds, and in transformed food products. These reviews are either general or specific, but properly they may lie in the domains of analytical chemistry and its methodology, biochemistry, human and animal medicine, legislation, pharmacology, physiology, regulation, and toxicology; certain affairs in the realm of food technology that are concerned specifically with pesticide and other food-additive problems are also appropriate subject matter. The justification for the preparation of any review for this book-series is that it deals with some aspect of the many real problems arising from the presence of residues of foreign chemicals in foodstuffs.Material for "Residue Reviews" encompasses those matters, in any country, which are involved in allowing pesticide and other plant-protecting chemicals to be used safely in producing, storing, and shipping crops. Added plant or animal pest-control chemicals or their metabolites that may persist into meat and other edible animal products (milk and milk products, eggs, etc.) are also residues and are within this scope. The so-called food additives (suhstances deliberately added to foods for flavor, odor, appearance, etc., as weIl as those inadvertently added durin...

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Protein-Montmorillonite Complexes, Their Preparation and the Effects of Soil Microorganisms on Their Decomposition

Cited by 87 publications

References 0 publications

Adsorption of Proteins, Enzymes and Antibiotics by Montmorillonite

Adsorption of Proteins, Enzymes and Antibiotics by Montmorillonite

Preservation of historic adobe structures :

Residue Reviews / Rückstands-Berichte

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