The free d-aspartic acid and d-glutamic acid content of sheep milk and sheep milk products

The role of D-amino acids of foods in the human health is a strongly discussed topic and usually, data came from the investigation of cow milk. We have studied the free D-aspartic acid and free D-glutamic acid content of sheep milk, heat-treated sheep milk at various temperatures and various products of sheep milk. Raw sheep milk didn’t contain free D-aspartic and D-glutamic acid in remarkable amount and ratio 5.92% free D-aspartic acid; 2.62% free D-glutamic acid). Our heat-treatments didn’t cause major change in the free D-aspartic and D-glutamic acid content (max.: 7.8% free D-aspartic acid; 5.3% free D-glutamic acid in total free aspartic and glutamic acid). Contrary, all of the investigated products contained high level of free D-amino acids. The free D-aspartic acid and free D-glutamic acid content of the products were 16,9-39,5%,and 13,3-27% in the percent of total free amino acids. The racemization of aspartic acid was higher, than that of glutamic acid in every product. The D-amino acid content of fermented milk products was higher than in different cheeses

Studies on the maize cold tolerance tests in the Martonvásár phytotron

The climatic conditions in Hungary and in the countries to which seed is exported makes the study of maize cold tolerance and constant improvements in the cold tolerance of Martonvásár hybrids especially important. An improvement in the early spring cold tolerance of maize would allow it to be grown in more northern areas with a cooler climate, while on traditional maize-growing areas the profitability of maize production could be improved by earlier sowing, leading to a reduction in transportation and drying costs and in diseases caused by Fusarium sp. The recognition of this fact led Martonvásár researchers to start investigating this subject nearly four decades ago. The phytotron has proved an excellent tool for studying and improving the cold tolerance of maize. The review will give a brief summary of the results achieved in the field of maize cold tolerance in the Martonvásár institute in recent decades

Fényemittáló maleinimid tartalmú polimerek előállítása és vizsgálata

Fluoreszcens tulajdonságokkal rendelkező maleimid tartalmú alapláncokat szintetizáltunk. Az előállított monomereket (akril-származékok) gyökös módszerrel polimerizáltuk. A fluoreszcens termékeket tisztítottuk és részletesen karakterizáltuk NMR, GPC és tömegspektrometriás mérésekkel. Az elvégzett optikai vizsgálatok kimutatták, hogy az előállított monomerek és polimerek, az oldat elkészítésénél használt oldószer polaritásától függően, zöld vagy sárga fényt emittálnak

Effect of fluoride on cariogenic oral microorganisms

The effect of sodium fluoride and sodium monofluorophosphate at concentrations of 1, 5, 10, 50, 100 and 1000 mg/l in phosphate buffer (pH 6.5) as well as in UHT milk were studied on cultures and suspensions of Streptococcus mutans, Lactobacillus acidophilus and Candida albicans. Using serial tenfold dilutions up to 10-7 of 24-48 hour cultures, a subsequent 0, 60 and 120 min incubation caused no decrease in the number of CFUs. Growth kinetic studies in the Bioscreen biophotometer (Labsystem, Finland) revealed that sodium fluoride in different concentrations (from 0.875 mg/l up to 500 mg/l) influenced the growth dynamics of S. mutans and C. albicans: the exponential phase flattened out at the highest fluoride concentrations (500 mg/l) present in the growth media. The lag phase of C. albicans became longer. The results of these experiments indicate that sodium fluoride administered at higher concentrations than the usual caries preventive dosage made the generation time of cariogenic oral bacteria and fungi longer, slowing down their multiplication