Amperometric Determination of Dissolved Oxygen in Orange Juice

Lewis, Vek; McKenzie, H.A.

doi:10.1021/ac60009a008

Cited by 12 publications

(5 citation statements)

References 13 publications

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“…The yield of oil in distilling this juice alone was about 5 mg. per liter. 16 It is believed that due to vapor being carried out at G by the vigorous outrush of air which takes place at that time, the principal loss of oil is incurred when boiling first starts. To obtain recoveries as good as those given in this table, it is necessary that the cooling water be really cool, that the glass surfaces be cleaned just before the distillation with a detergent and brushing, and that the collected oil be moved upward into the measuring capillary very slowly and carefully to ensure that no visible oil droplets are left adhering to the lower glass walls.…”

Section: Trap For Recovery Of Distilled Oil Phasementioning

confidence: 99%

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICE^a

Blair¹,

Godar²,

Masters³

et al. 1952

Journal of Food Science

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It is quite apparent that the flavor deterioration which takes place during the unrefrigerated storage of canned orange juice is greater than that which is encountered during the similar storage of canned non-citrous fruit products. Observations made in this laboratory with canned Florida Valencia orange juice stored a t any temperature above 7O0F.(21"C.) may be described by saying that the predominant off-flavor which develops under such conditions is ' terebinthine " in character. The terebinthine factor is acrid and camphoraceous, and is often most clearly apparent as an after-flavor, perceived after swallowing the juice. Similar juice stored at temperatures which never exceed 70°F.(21"C.) also depart in time from a desirable fresh flavor, but in this case the off-flavor has a complex and variable quality which may be named "stale" for purposes of discussion, and which is conspicuous in such samples because a t the lower temperature the terebinthine factor does not become dominant. Such empirical observations indicate quite clearly that the over-all degradation in flavor during storage involves a large number of different chemical reactions, differing in regard to the temperature coefficient of reaction rate.It has been postulated in the past that flavor degradation is due to microbiological activity (30) o r to changes in nitrogen compounds (19), or to products resulting from a postulated initial oxidation of juice components. The primary oxidation products are not themselves off-flavored but are thought to constitute an unstable system which leads to the ultimate production, from the fatty components of the juice, of substances which impart to the flavor a rancid quality (20). It is probably fair to say that the proponents of these hypotheses were seeking explanations of the stale, rather than the terebinthine, flavor factors.

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Section: Trap For Recovery Of Distilled Oil Phasementioning

confidence: 99%

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICE^a

Blair¹,

Godar²,

Masters³

et al. 1952

Journal of Food Science

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“…The difference was taken as proportional to the concentration of oxygen in solution. This was found to be a reliable measure of oxygen tension by the method of Lewis and McKenzie (1947): A saturated solution of oxygen iu bacteria-free medium is mixed in varioua proportions with oxygen-free medium. Tho galvanometer deflection at 0-5 V. applied potential is found to be proportional to the amount of oxygensaturated solution present.…”

Section: Apparatusmentioning

confidence: 99%

THE INFLUENCE OF OXYGEN TENSION ON RESPIRATION AND CYTOCHROME a₂ FORMATION OF ESCHERICHIA COLI

Moss

1952

Aust J Exp Biol Med

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The experiments described in this paper arose as a result of information pained during attempts to prepare large quantities of Escherichm coli for the purpose of investigation of eytochrome a^, and if possible to increase the cytochrome a2 content of the bacteria. It is generally held that cytochrome 82 has the function of a cytochrome oxidase. Carbon monoxide shifts the absorption band to 634 m/i, oxyf]:en to 645 m/i, and aeration in the presence of cyaiiido causes the band to disappear.Further evidence for the oxidase function of cytochrome a2 of Aerahacter aerogenes, which has a similar cytochrome absorption spectrum to E. coli, was provided by Tissieres (1951) who showed that on passing air into a cooled suspension of A. aerogenes cytochrome as is oxidized bofore bi, and on cessation of aeration cytocbrome bi is reduced before a^. However, Tissieres has also shown that oxygen uptake is not directly related to the intensity of the ao absorption band in A. aerogenes, and suggested that cytochrome ai may also function as cytochrome oxidase. The same worker (1952) was able to prepare a cell-free suspension of particles, containing cytochrome a, and bi but no visible amount of eytochrome a^-This suspension showed considerable respiratory activity.The adaptive development of the eytoehrome system of yeast has now been rejiorted by a number of workers (Chin, 1950; Eplirussi, Slonimski and Perrodin, 1950; Ephrussi and Slonimski, 1950). Schaeffer (1950) described an increase in the cytochromes of Bax-iUns ccreus on aeration, and found that the medium from anaerobic culture contained much more free porphyrin than mediiun from aerobic culture. This suggested tliat porphyrins not used in the synthesis of cytochrome were excreted. In tlie case of E. coU, however, very little free porphyrin was fonnd in the medium from anaerobic cultures, and none in aerobic culture.Adaptive formatiou of the eytochrom,es of E. coli, and increase of respiration in the presence of oxygen was also found by the author, independently.

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“…Oxygen-transfer measurement. For standard DO measurement the voltammetric method first described by Lewis and McKenzie (1947) and later applied by Hixson and Gaden (1950) was used.…”

Section: Methodsmentioning

confidence: 99%

Redox potential changes in the 2‐keto‐L‐gulonic acid fermentation—I. Correlation between redox potential and dissolved‐oxygen concentration

Tengerdy

1961

Biotechnol. Bioeng.

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The redox potential changes in the oxidative fermentation of L-sorbose to S-keto-~-gulonic acid were investigated, using a mutant strain of Pseudomow. The growth medium contained sorbose as the sole carbohydrate source. It was found that the redox potential curve of the fermenting system indicated qualitatively the existing oxygen demand of the culture. Increasing aeration rates led to higher oxygen demand and lower redox potentials. A comparison of the redox potential curves revealed that although the amount of dissolved oxygen directly affected the respiration of the culture, it did not necessarily mean respiratory insufficiency. The redox potential difference between the aerated and the deoxygenated (nitrogen flushed) fermentation broth was found to be linearly proportional to the logarithm of the dissolved-oxygen concentration. This observation served as the basis of a new quantitative method of dissolved-oxygen measurement, for which the name differential redoxymetry was proposed.* Data presented in this paper were taken from a thesis, submitted in June, 1961, to St. John's University, New York, as partial fulfilment of the requirement for the degree of Doctor of Philosophy. 241* Corn Products Co. ; 22-24 per cent protein on a wet basis. t Casein hydrolysate : Sheffield Co. ; total N2: 12.7 per cent.

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Amperometric Determination of Dissolved Oxygen in Orange Juice

Cited by 12 publications

References 13 publications

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICE^a

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICE^a

THE INFLUENCE OF OXYGEN TENSION ON RESPIRATION AND CYTOCHROME a₂ FORMATION OF ESCHERICHIA COLI

Redox potential changes in the 2‐keto‐L‐gulonic acid fermentation—I. Correlation between redox potential and dissolved‐oxygen concentration

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Amperometric Determination of Dissolved Oxygen in Orange Juice

Cited by 12 publications

References 13 publications

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICEa

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICEa

THE INFLUENCE OF OXYGEN TENSION ON RESPIRATION AND CYTOCHROME a2 FORMATION OF ESCHERICHIA COLI

Redox potential changes in the 2‐keto‐L‐gulonic acid fermentation—I. Correlation between redox potential and dissolved‐oxygen concentration

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EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICE^a

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL‐OIL CONSTITUENTS WITII THE ACID JUICE^a

THE INFLUENCE OF OXYGEN TENSION ON RESPIRATION AND CYTOCHROME a₂ FORMATION OF ESCHERICHIA COLI