Editorials

Berry, Frank B.; M., C. F.

doi:10.1093/milmed/115.6.451

Cited by 2 publications

(3 citation statements)

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“…All the known degraders of aromatic compounds are complete oxidizers. The sulfate-reducers employ reactions like those detected in denitrifying bacteria, photo trophic bacteria, and methanogenic co-cultures using aromatic compounds [265][266][267][268]. The sulfate-reducing bacteria are capable of carrying out the following reactions: activation of benzoate to benzoyl CoA [269,270], caroboxylation of phenol to 4-hydroxybenzoate [271,272], or the reductive removal of hydroxyl groups [273].…”

Section: Sulfate-reducing Bacteriamentioning

confidence: 99%

Soils contaminated with explosives: Environmental fate and evaluation of state-of-the-art remediation processes (IUPAC Technical Report)

Kalderis

Juhasz

Boopathy

et al. 2011

Pure and Applied Chemistry

156

143

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An explosion occurs when a large amount of energy is suddenly released. This energy may come from an over-pressurized steam boiler, from the products of a chemical reaction involving explosive materials, or from a nuclear reaction that is uncontrolled. In order for an explosion to occur, there must be a local accumulation of energy at the site of the explosion, which is suddenly released. This release of energy can be dissipated as blast waves, propulsion of debris, or by the emission of thermal and ionizing radiation.Modern explosives or energetic materials are nitrogen-containing organic compounds with the potential for self-oxidation to small gaseous molecules (N 2 , H 2 O, and CO 2 ). Explosives are classified as primary or secondary based on their susceptibility of initiation. Primary explosives are highly susceptible to initiation and are often used to ignite secondary explosives, such as TNT (2,4,6-trinitrotoluene), RDX (1,3,5-trinitroperhydro-1,3,5-triazine), HMX (1,3,5,7-tetranitro-1,3,5,7-tetrazocane), and tetryl (N-methyl-N-2,4,6-tetranitroaniline).

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Section: Sulfate-reducing Bacteriamentioning

confidence: 99%

Soils contaminated with explosives: Environmental fate and evaluation of state-of-the-art remediation processes (IUPAC Technical Report)

Kalderis

Juhasz

Boopathy

et al. 2011

Pure and Applied Chemistry

156

143

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“…A method for detecting galacturonic acid is based on a modification of Tollen's reaction of uronic acids wdth naphthoresorcinol (7). A direct count method for bacteria in frozen citrus concentrates has been offered (306) \ a rapid procedure for identifying bacteria isolated from off-flavor juice is based in part upon cell morphology (16), and rapid colorimetric methods for detecting Lactobacillus and Leuconostoc are based on estimating diacetyl, one of the end products of bacterial metabolism (40, 75, 126). Improved media for the growth and isolation of spoilage organisms from canned foods have also been presented (84)• A column chromatographic method is used for the detection of added lemon juice to orange juice (245), making it possible to detect the addition of 5% lemon juice.…”

Section: Contamination and Spoilagementioning

confidence: 99%

“…(194) Wiedmann, H., and Nufer, H., Ibid., 44, 389 (1953). (195) Yokosuga, S., and Tanaka, M., Nippon Kinzoku Gakkai-Shi, 16,291 (1952). (196) Yonezaki, S., Ibid., B15, 498 (1951), (197) Ibid., 16, 581 (1952).…”

mentioning

confidence: 99%

Review - Food

Matchett¹,

Loesecke²

1955

Anal. Chem.

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HIS reyieiy covers some 2 years that have passed since the previous one was completed (190), and includes papers rapid when final drying in a water or vacuum oven is preceded by heating in a water bath for 1 hour.An apparatus for determining moisture in grains and flour by use of electric conductivity has been patented in Japan (136). Application of the old toy used to predict the weather (not too published during this time. MOISTUREKesearrh on moisture determination by nuclear magnetic resonance has been continued, and a recent paper (263) reports that this method has shown promise for rapid routine use. One important advantage is that it does not require essential modification of the test specimen. The method is effective in moisture ranges from a fevi per cent to as high as 100%.Moisture determinations with the Karl Fischer reagent have been critically evamined and discussed in three papers (57, 152, 281). Efforts have been made to substitute other reagents for methanol, and formamide has been found to be more versatile than methanol for moisture in such foods as beans, cahe mix, dried whole eggs, egg noodles, rolled oats, rice, and wheat ( 1 7 7 ) . Another modification makes use of a solution of bromine and sulfur dioxide in anhydrous chloroform instead of methanol ( 1 4 ) . I n the determination of moisture in honey using different methods, the Karl Fischer technique gave the highest values. while the refractive index method of the A40AC gave the lowest value ( 1 ) A method has been proposed (290) for estimating moisture in sugar-containing products, such as honey, jams, and fruit juices, based on the property of absolute alcohol to form an azeotropic mivture TTith n-ater of the sample, and upon the use of a special colloidal silicate which dries easilv. I n the case of dry sugar, it was found ( 9 4 ) that drying the sugar a t 130' C. for 45 to 60 minutes gave results identical with those obtained by drying a t lower temperatures for 4 hours or longer. 1Ioisture determinations in cheese have been carried out by placing the cheese between two previously weighed sheets of unlacquered aluminum 15 x 19 X 0.0016 em. (268). This is somewhat similar to the glac;s rod technique of the AOAC (@), in which the cheese is smeared on a glass rod. This method results in an improvement in the precision of the vacuum oven method for determination of moisture in both process cheese and cheese food, in that there is less burning of the sample. It has been reported (163) that loss of moisture in cheese is most accurately) has been utilized to measure moisture in milled products (230). Dried filter paper is impregnated with cobalt chloride, which changes from blue to red when exposed to moisture. An infrared method has been proposed for measuring moisture in starch ($94). A 10-gram sample is placed in an aluminum dish and irradiated with a 250-watt infrared lamp a t 10 em. After 15 minutes the sample is cooled in a desiccator and weighed.Several methods have been suggested for determining moisture in fats and oils. A procedure...

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Editorials

Cited by 2 publications

References 0 publications

Soils contaminated with explosives: Environmental fate and evaluation of state-of-the-art remediation processes (IUPAC Technical Report)

Soils contaminated with explosives: Environmental fate and evaluation of state-of-the-art remediation processes (IUPAC Technical Report)

Review - Food

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