Water relations in high ratio white cake batters and cellulose substituted white cake batters

Water relations in high ratio white cake batter (AACC 10-90) and reduced calorie microcrystalline cellulose (MCC) substituted cake batters were investigated using differential scanning calorimetry (DSC). The amount of freezable water at -50(DEGREES)C, defined as free water, was subtracted from the total water in the sample to calculate bound water present in the batters. The water binding capacity (WBC) was determined as the moisture content (g total water/g solids) at which there was no freezable water present in the sample. This value was calculated from a linear regression equation in which the amount of freezable water was expressed as a function of moisture content. The WBCs of the high ratio white cake batter and the 70% substituted batter were 0.335 g total water/g solids and 0.299 g total water/g solids, respectively. The slopes (g free water/g total) of the two lines were significantly different. The substituted batter had a slope of 0.98 and the control of 0.89. These values indicated that the control had a greater ability to bind water above the WBC. As water was added to the control batter above the WBC, 11% of the water became bound. Eighty-nine percent was added as free water. Almost all of the water added above the WBC in the substituted batter was added as free water. If all of this water had been added as free water, the slope would have been one;The WBCs of sucrose and MCC were determined as 0.416 g total water/g solids, and 0.270 g total water/g solids, respectively. These differences verify that the WBCs for the cake batters were due to the surcrose removal and substitution by MCC;The WBC of cake batters at a constant level of added water and five levels of MCC substitution showed that as MCC increased, the bound water as a percent of total water decreased significantly;The heat of vaporization peak areas for the control and the 70% substituted batter were measured using DSC. MCC level did not affect the peak area units/g total water in the cake batters;Brabender Visco/amylograph measures for the temperatures for initial increase in viscosity of the control batter, the substituted cake batters (six levels of MCC), flour-sucrose-water slurries, and flour-sucrose-MCC-water slurries were made. The temperatures were grouped over a narrow range from 79 to 81(DEGREES)C for all batters. As sucrose decreased, the temperature for initial viscosity increase decreased in slurries and batters. There was no effect on temperature due to increased MCC substitution;Physical incorporation of MCC into the cake batters was investigated using phase contrast light microscopic techniques. MCC particles were observed suspended in the aqueous phase of the batter

Vibriosis in Fish: A Review

Vibriosis is a bacterial disease of fish and shellfish caused by Vibrio anguillarum. The mode of transmission and infection is uncertain

Canine Ascites

Canine ascites is an infrequently seen clinical sign which is often the primary complaint for presentation of an animal to a veterinarian. As in all cases a good history is a priority as further questions may reveal behavioral changes, vomiting, anorexia, and other clinical signs which may be important in defining the primary problem. Ascites itself can physically interfer with respiration, cause general discomfort, and disturb fluid and electrolyte metabolism

Oral Lesions in Passerine and Psittacine Birds: A Differential Diagnosis

Imagine that you are a recently graduated veterinarian working for a mixed animal practice which serves a moderately populated area. One of your more regular clients presents to you a cockatiel which was purchased six months ago. The owner describes a two week history of dysphagia, anorexia, loss of weight and a general loss of activity. Upon physical examination the most outstanding lesions consisted of white, moderately raised areas of well circumscribed nodules and fibronecrotic plaques in the oral cavity

Conjunctival bacterial and fungal flora in clinically normal sheep.

ABSTRACT Objectives: The aim was to identify conjunctival bacterial and fungal flora in clinically normal sheep. Design: Prospective study. Setting: Tuscany. Participants: 100 eyes from 50 adult Massese female sheep were examined. The sheep included in the study were considered free of anterior ophthalmic abnormalities. Primary and secondary outcome measures: Bacteria were identified by morphological assessment, Gram staining, biochemical tests. Identification of filamentous fungi was achieved at the genus level, and Aspergillus species were identified based on keys provided by other authors. Yeast colonies were highlighted, but not identified. Results: Positive cultures were obtained from 100/100 eyes for bacteria, and from 86/100 eyes for fungi. A total of 14 types of bacteria and 5 types of fungi were isolated. Yeasts were isolated from 13/100 eyes. The most frequent fungal isolates were saprophytic fungi. Conclusions: Conjunctival bacterial and fungal flora of clinically normal eyes were reported in sheep. The positivity obtained for conjunctival bacteria was higher compared to findings in the literature by other authors in the same species (100 per cent v 40 per cent), while our results were in line with a recent work performed on mouflons (Ovis Musimon) with a 100 per cent positivity for bacterial conjunctival fornix. In our survey, Gram-positive species were prevalent, as reported by other authors in different species. Few data are available in the literature regarding conjunctival fungal flora in healthy small ruminants. The prevalence of conjunctival fungal flora in this study was higher than findings reported in mouflons (86 per cent v 45 per cent). Differences in fungal prevalence may be due to different methods of managing herds, though further studies are required to verify this hypothesis. The similarities in bacterial and fungal isolates between sheep and mouflons suggest a genera pattern of conjunctival colonisation by bacteria and fungi

Water relations in high ratio white cake batters and cellulose substituted white cake batters

Water relations in high ratio white cake batter (AACC 10-90) and reduced calorie microcrystalline cellulose (MCC) substituted cake batters were investigated using differential scanning calorimetry (DSC). The amount of freezable water at -50(DEGREES)C, defined as free water, was subtracted from the total water in the sample to calculate bound water present in the batters. The water binding capacity (WBC) was determined as the moisture content (g total water/g solids) at which there was no freezable water present in the sample. This value was calculated from a linear regression equation in which the amount of freezable water was expressed as a function of moisture content. The WBCs of the high ratio white cake batter and the 70% substituted batter were 0.335 g total water/g solids and 0.299 g total water/g solids, respectively. The slopes (g free water/g total) of the two lines were significantly different. The substituted batter had a slope of 0.98 and the control of 0.89. These values indicated that the control had a greater ability to bind water above the WBC. As water was added to the control batter above the WBC, 11% of the water became bound. Eighty-nine percent was added as free water. Almost all of the water added above the WBC in the substituted batter was added as free water. If all of this water had been added as free water, the slope would have been one;The WBCs of sucrose and MCC were determined as 0.416 g total water/g solids, and 0.270 g total water/g solids, respectively. These differences verify that the WBCs for the cake batters were due to the surcrose removal and substitution by MCC;The WBC of cake batters at a constant level of added water and five levels of MCC substitution showed that as MCC increased, the bound water as a percent of total water decreased significantly;The heat of vaporization peak areas for the control and the 70% substituted batter were measured using DSC. MCC level did not affect the peak area units/g total water in the cake batters;Brabender Visco/amylograph measures for the temperatures for initial increase in viscosity of the control batter, the substituted cake batters (six levels of MCC), flour-sucrose-water slurries, and flour-sucrose-MCC-water slurries were made. The temperatures were grouped over a narrow range from 79 to 81(DEGREES)C for all batters. As sucrose decreased, the temperature for initial viscosity increase decreased in slurries and batters. There was no effect on temperature due to increased MCC substitution;Physical incorporation of MCC into the cake batters was investigated using phase contrast light microscopic techniques. MCC particles were observed suspended in the aqueous phase of the batter.</p

The effects of partial pancreatectomy and acute staphylococcal alpha-toxin pancreatitis on the plasma glucose, insulin and glucagon during a H-IVGTT in the dog

Digitized by Kansas Correctional Industrie

Determinations of selected trace minerals in turkey muscles

Digitized by Kansas Correctional Industrie