Study of the electro-oxidation of a recreational drug GHB (gamma hydroxybutyric acid) on a platinum catalyst-type electrode through chronoamperometry and spectro-electrochemistry

The electro-oxidation of gamma-hydroxybutyric acid (GHB) on a polycrystalline platinum electrode in acidic medium has been studied using chronoamperometry. The study has been performed in a wide interval of potentials and at different concentrations. It was found that at longer times the density currents reached stationary values at more anodic potentials, whereas it is zero at lower potentials. These characteristics in the j-t curves suggest a different mechanism for the electro-oxidation of GHB, potential dependent, with a catalytic process at high potentials and an adsorption process controlled by mass transport at low potential. The change in the stationary current obtained at +0.9 V with variable GHB concentrations also suggests an oxidation mechanism catalysed by the platinum surface with platinum hydroxides acting as reaction intermediates to make the final oxidation product for GHB. The results obtained using chronoamperometry are in good agreement with those obtained using cyclic voltammetry where the alcohol group is oxidised at different potentials. In situ Surface Enhanced Raman Scattering (SERS) spectra corresponding to GHB intermediates and water adsorbed species being formed/consumed at the potentialdependent adsorption processes have been analyzed using spectro-electrochemistry. A peak at 1590 cm-1, corresponding to the asymmetric stretching of carboxylic group in a bridge configuration, increases with the potential. This supports the hypothesis of a mechanism of formation of the succinic acid on the platinum surface as reaction product under the experimental conditions studied

Diurnal Variation in Nutrients and Chimpanzee Foraging Behavior

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/96726/1/ajp22112.pd

A method to study the effect of bronchodilators on smoke retention in COPD patients: study protocol for a randomized controlled trial

<p>Abstract</p> <p>Background</p> <p>Chronic obstructive pulmonary disease (COPD) is a common disease, associated with cardiovascular disease. Many patients use (long-acting) bronchodilators, whilst they continue smoking alongside. We hypothesised an interaction between bronchodilators and smoking that enhances smoke exposure, and hence cardiovascular disease. In this paper, we report our study protocol that explores the fundamental interaction, i.e. smoke retention.</p> <p>Method</p> <p>The design consists of a double-blinded, placebo-controlled, randomised crossover trial, in which 40 COPD patients smoke cigarettes during both undilated and maximal bronchodilated conditions. Our primary outcome is the retention of cigarette smoke, expressed as tar and nicotine weight. The inhaled tar weights are calculated from the correlated extracted nicotine weights in cigarette filters, whereas the exhaled weights are collected on Cambridge filters. We established the inhaled weight calculations by a pilot study, that included paired measurements from several smoking regimes. Our study protocol is approved by the local accredited medical review ethics committee.</p> <p>Discussion</p> <p>Our study is currently in progress. The pilot study revealed valid equations for inhaled tar and nicotine, with an R²of 0.82 and 0.74 (p < 0.01), respectively. We developed a method to study pulmonary smoke retentions in COPD patients under the influence of bronchodilation which may affect smoking-related disease. This trial will provide fundamental knowledge about the (cardiovascular) safety of bronchodilators in patients with COPD who persist in their habit of cigarette smoking.</p> <p>Trial registration</p> <p>ClinicalTrials.gov: <a href="http://www.clinicaltrials.gov/ct2/show/NCT00981851">NCT00981851</a></p

Characterization of kefir-like beverages produced from vegetable juices

The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backslopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, especially in strawberry, onion and melon, whereas carrot and fennel registered a significant increase of terpenes. The concentration of alcohols increased, while that of aldehydes decreased. Changes in colour attributes were registered. Strawberry, onion and tomato juices retained a high antioxidant activity after fermentation. The overall quality assessment indicated that carrot kefir-like beverage (KLB) was the product mostly appreciated by the judges. These findings support the further development of vegetable KLBs with additional benefits and functional properties

Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes

Quality traits such as flavour and texture are assuming a greater importance in crop breeding programmes. This study takes advantage of potato germplasm differentiated in tuber flavour and texture traits. A recently developed 44 000-element potato microarray was used to identify tuber gene expression profiles that correspond to differences in tuber flavour and texture as well as carotenoid content and dormancy characteristics. Gene expression was compared in two Solanum tuberosum group Phureja cultivars and two S. tuberosum group Tuberosum cultivars; 309 genes were significantly and consistently up-regulated in Phureja, whereas 555 genes were down-regulated. Approximately 46% of the genes in these lists can be identified from their annotation and amongst these are candidates that may underpin the Phureja/Tuberosum trait differences. For example, a clear difference in the cooked tuber volatile profile is the higher level of the sesquiterpene α-copaene in Phureja compared with Tuberosum. A sesquiterpene synthase gene was identified as being more highly expressed in Phureja tubers and its corresponding full-length cDNA was demonstrated to encode α-copaene synthase. Other potential ‘flavour genes’, identified from their differential expression profiles, include those encoding branched-chain amino acid aminotransferase and a ribonuclease suggesting a mechanism for 5′-ribonucleotide formation in potato tubers on cooking. Major differences in the expression levels of genes involved in cell wall biosynthesis (and potentially texture) were also identified, including genes encoding pectin acetylesterase, xyloglucan endotransglycosylase and pectin methylesterase. Other gene expression differences that may impact tuber carotenoid content and tuber life-cycle phenotypes are discussed