The magnesium sulfate-water system at pressures to 4 kilobars

Hydrated magnesium sulfate constitutes up to 1/6 of the mass of carbonaceous chondrites, and probably is important in many icy asteroids and satellites. It occurs naturally in meteorites mostly as epsomite. MgSO4, considered anhydrously, comprises nearly 3/4 of the highly soluble fraction of C1 chondrites. Thus, MgSO4 is probably an important solute in cryovolcanic brines erupted on certain icy objects in the outer solar system. While the physiochemical properties of the water-magnesium sulfate system are well known at low pressures, planetological applications of these data are hindered by a dearth of useful published data at elevated pressures. Accordingly, solid-liquid phase equilibria was recently explored in this chemical system at pressures extending to about 4 kilobars. The water magnesium sulfate system in the region of the eutectic exhibits qualitatively constant behavior between pressures of 1 atm and 2 kbar. The eutectic melting curve closely follows that for water ice, with a freezing point depression of about 4 K at 1 atm decreasing to around 3.3 K at 2 kbars. The eutectic shifts from 17 pct. MgSO4 at 1 atm to about 15.3 pct at 2 kbars. Above 2 kbars, the eutectic melting curve again tends to follow ice

Phase equilibria of the magnesium sulfate-water system to 4 kbars

Magnesium sulfate is the most abundant salt in carbonaceous chondrites, and it may be important in the low-temperature igneous evolution and aqueous differentiation of icy satellites and large chondritic asteroids. Accordingly, we are investigating high-pressure phase equilibria in MgSO4-H2O solutions under pressures up to four kbars. An initial report was presented two years ago. This abstract summarizes our results to date including studies of solutions containing 15.3 percent, 17 percent, and 22 percent MgSO4. Briefly, these results demonstrate that increasing pressure causes the eutectic and peritectic compositions to shift to much lower concentrations of magnesium sulfate, and the existence of a new low-density phase of magnesium sulfate hydrate

Impact of Extending Hard-Cheese Ripening : A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of \u3b1s1- and \u3b2-casein, indicating residual activity of both chymosin and plasmin. Similarly, continuous release of free amino acids supported the activity of peptidases deriving from lysed bacterial cells. Volatile flavor compounds, such as short-chain fatty acids and some derived ketones, alcohols and esters, evaluated by gas chromatography with solid-phase micro-extraction, accumulated as well. Cheese microstructure was characterized by free fat trapped in irregularly shaped areas within a protein network, with native fat globules being no longer visible. This study showed for the first time that numerous biochemical and structural variations still occur in a hard cheese at up to 50 months of aging, proving that the ripening extension deserves to be highlighted to the consumer and may justify a premium price

Semantics-based information extraction for detecting economic events

As today's financial markets are sensitive to breaking news on economic events, accurate and timely automatic identification of events in news items is crucial. Unstructured news items originating from many heterogeneous sources have to be mined in order to extract knowledge useful for guiding decision making processes. Hence, we propose the Semantics-Based Pipeline for Economic Event Detection (SPEED), focusing on extracting financial events from news articles and annotating these with meta-data at a speed that enables real-time use. In our implementation, we use some components of an existing framework as well as new components, e.g., a high-performance Ontology Gazetteer, a Word Group Look-Up component, a Word Sense Disambiguator, and components for detecting economic events. Through their interaction with a domain-specific ontology, our novel, semantically enabled components constitute a feedback loop which fosters future reuse of acquired knowledge in the event detection process

Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing

Molecular properties of proteins and starch were investigated in 2 accessions of Oryza glaberrima and Oryza sativa, and in one NERICA cross between the 2 species, to assess traits that could be relevant to transformation into specific foods. Protein nature and organization in O. glaberrima were different from those in O. sativa and in NERICA. Despite the similar cysteine content in all samples, thiol accessibility in O. glaberrima proteins was higher than in NERICA or in O. sativa. Inter-protein disulphide bonds were important for the formation of protein aggregates in O. glaberrima, whereas non-covalent protein-protein interactions were relevant in NERICA and O. sativa. DSC and NMR studies indicated only minor differences in the structure of starch in these species, as also made evident by their microstructural features. Nevertheless, starch gelatinization in O. glaberrima was very different from what was observed in O. sativa and NERICA. The content of soluble species in gelatinized starch from the various species in the presence/absence of treatments with specific enzymes indicated that release of small starch breakdown products was lowest in O. glaberrima, in particular from the amylopectin component. These findings may explain the low glycemic index of O. glaberrima, and provide a rationale for extending the use of O. glaberrima in the production of specific rice-based products, thus improving the economic value and the market appeal of African crops

Shedding light on crystals and white spots in cheese

Microscopy is a powerful research tool in food science, although a number of difficulties in sample preparation may discourage its use. Investigation at structure and ultrastructure level helps to understand changes and interactions the raw material components undergo when processed into food. We have adopted various microscopy techniques to study the nature and origin of different types of crystals and spots originating in hard cheeses during ripening. Although not directly affecting the flavor, in this type of cheese they are considered a desired attribute. Compositional, biochemical and microbiological data were obtained on the same samples to support the microscopy study. In hard cheeses upon ripening, protein is progressively degraded into free amino acids. After 10-12 month ripening, free amino acids represent more than 20% of the cheese protein. This fact largely contributes to increase the concentration of solutes in cheese water phase, where sodium chloride, calcium, phosphates, lactate and other soluble molecules are already present. Crystals of tyrosine, calcium lactate and calcium phosphate are already reported to occur in some cheese varieties, such as Cheddar, Gouda, Emmental, Grana Padano and Parmigiano-Reggiano, due to the decreased solubility as the cheese water content decreases. In addition, non-crystalline spherical spots are reported to occur in the last two cheeses, sometimes named as \u201cpearls\u201d and whose origin is not yet understood. We have focused our attention on those pearls and investigated their structure and ultrastructure for the first time. The matrix, as observed by both optical and confocal microscopy after suitable staining procedures, appeared to be rather homogeneous but more compact with respect to the surrounding cheese portion from which the pearl is clearly distinguishable, with several crystals embedded. By TEM of the resin embedded material, the crystals showed a star-shaped core surrounded by a thick layer of dense material. The nature of the different components of the crystals was further investigated by confocal microscopy, confocal Raman microscopy and compositional data, and a possible role of some free amino acids as seeding components was hypothesized

Constraining Ceres' interior from its Rotational Motion

Context. Ceres is the most massive body of the asteroid belt and contains about 25 wt.% (weight percent) of water. Understanding its thermal evolution and assessing its current state are major goals of the Dawn Mission. Constraints on internal structure can be inferred from various observations. Especially, detailed knowledge of the rotational motion can help constrain the mass distribution inside the body, which in turn can lead to information on its geophysical history. Aims. We investigate the signature of the interior on the rotational motion of Ceres and discuss possible future measurements performed by the spacecraft Dawn that will help to constrain Ceres' internal structure. Methods. We compute the polar motion, precession-nutation, and length-of-day variations. We estimate the amplitudes of the rigid and non-rigid response for these various motions for models of Ceres interior constrained by recent shape data and surface properties. Results. As a general result, the amplitudes of oscillations in the rotation appear to be small, and their determination from spaceborne techniques will be challenging. For example, the amplitudes of the semi-annual and annual nutations are around ~364 and ~140 milli-arcseconds, and they show little variation within the parametric space of interior models envisioned for Ceres. This, combined with the very long-period of the precession motion, requires very precise measurements. We also estimate the timescale for Ceres' orientation to relax to a generalized Cassini State, and we find that the tidal dissipation within that object was probably too small to drive any significant damping of its obliquity since formation. However, combining the shape and gravity observations by Dawn offers the prospect to identify departures of non-hydrostaticity at the global and regional scale, which will be instrumental in constraining Ceres' past and current thermal state. We also discuss the existence of a possible Chandler mode in the rotational motion of Ceres, whose potential excitation by endogenic and/or exogenic processes may help detect the presence of liquid reservoirs within the asteroid.Comment: submitted to Astronomy and Astrophysic

New insight on crystal and spot development in hard and extra-hard cheeses : Association of spots with incomplete aggregation of curd granules

Chemical composition and structure of different types of macroparticles (specks, spots) and microparticles (microcrystals) present in hard and extra-hard cheeses were investigated. Light microscopy revealed that the small hard specks had the structure of crystalline tyrosine, as confirmed by amino acid analysis. Spots showed a complex structure, including several curd granules, cavities, and microcrystals, and were delimited by a dense protein layer. Spots contained less moisture and ash than the adjacent cheese area, and more protein, including significantly higher contents of valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine. Microcrystals were observed by light and electron microscopy and analyzed by confocal micro-Raman. Among others, calcium phosphate crystals appeared to consist of a central star-shaped structure immersed in a matrix of free fatty acids plus leucine and phenylalanine in free form or in small peptides. A hypothetical mechanism for the formation of these structures has been formulated

Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses

Lysozyme (LZ) is used in several cheese varieties to prevent late blowing which results from fermentation of lactate by Clostridium tyrobutyricum. Side effects of LZ on lactic acid bacteria population and free amino acid pattern were studied in 16 raw-milk hard cheeses produced in eight parallel cheese makings conducted at four different dairies using the same milk with (LZ\ufe) or without (LZ-) addition of LZ. The LZ-cheeses were characterized by higher numbers of cultivable microbial population and lower amount of DNA arising from lysed bacterial cells with respect to LZ \ufe cheeses. At both 9 and 16 months of ripening, Lactobacillus delbrueckii and Lactobacillus fermentum proved to be the species mostly affected by LZ. The total content of free amino acids indicated the proteolysis extent to be characteristic of the dairy, regardless to the presence of LZ. In contrast, the relative patterns showed the microbial degradation of arginine to be promoted in LZ \ufe cheeses. The data demonstrated that the arginine-deiminase pathway was only partially adopted since citrulline represented the main product and only trace levels of ornithine were found. Differences in arginine degradation were considered for starter and non-starter lactic acid bacteria, at different cheese ripening stages

Simultaneous determination of natural and synthetic steroid estrogens and their conjugates in aqueous matrices by liquid chromatography / mass spectrometry

An analytical method for the simultaneous determination of nine free and conjugated steroid estrogens was developed with application to environmental aqueous matrices. Solid phase extraction (SPE) was employed for isolation and concentration, with detection by liquid chromatography/mass spectrometry (LC/MS) using electrospray ionisation (ESI) in the negative mode. Method recoveries for various aqueous matrices (wastewater, lake and drinking water) were determined, recoveries proving to be sample dependent. When spiked at 50 ng/l concentrations in sewage influent, recoveries ranged from 62-89 % with relative standard deviations (RSD) < 8.1 %. In comparison, drinking water spiked at the same concentrations had recoveries between 82-100 % with an RSD < 5%. Ion suppression is a known phenomenon when using ESI; hence its impact on method recovery was elucidated for raw sewage. Both ion suppression from matrix interferences and the extraction procedure has bearing on the overall method recovery. Analysis of municipal raw sewage identified several of the analytes of interest at ng/l concentrations, estriol (E3) being the most abundant. Only one conjugate, estrone 3-sulphate (E1-3S) was observe