Action potential activated carbonate

Haloalkanes. Certain haloalkanes and haloalkane-containing mixtures have been demonstrated to potentiate carbon tetrachloride hepatotoxicity. Pretreatment of rats with trichloroethylene (TCE) enhanced carbon tetrachloride-induced hepatotoxicity, and a mixture of nontoxic doses of TCE and carbon tetrachloride elicited moderate to severe liver injury (Pessayre et al. 1982). The researchers believed that the interaction was mediated by TCE itself rather than its metabolites. TCE can also potentiate hepatic damage produced by low (10 ppm) concentrations of carbon tetrachloride in ethanol pretreated rats (Ikatsu and Nakajima 1992). Acetone was a more potent potentiator of carbon tetrachloride hepatotoxicity than was TCE, and acetone pretreatment also enhanced the hepatotoxic response of rats to a TCE-carbon tetrachloride mixture (Charbonneau et al. 1986). The potentiating action of acetone may involve not only increased metabolic activation of TCE and/or carbon tetrachloride, but also possible alteration of the integrity of organelle membranes. Carbon tetrachloride-induced liver necrosis and lipid peroxidation in the rat has been reported to be potentiated by 1,2- dichloroethane in an interaction that does not involve depletion of reduced liver glutathione, and that is prevented by vitamin E (Aragno et al. 1992). 

The majority of glomus cells in the slices showed no secretory activity at rest, or less than one event per minute. However, some cells were spontaneously more active, with a secretion rate of about 10 or more spikes per minute. Although we have not studied the causes of this secretion in detail, it could be that these are cells damaged by mechanical contact with the carbon fiber that have acquired an unusually high intracellular [Ca " ]. Another possibility is that these are electrically active cells, generating action potentials spontaneously, and therefore with high cytoplasmic [Ca ]. 

After sterilization, yeast is added to initiate fermentation. McConnell and Schramm (1995) recommend inoculation with no less than 10% by volume. Moreover, as the pH of honey is naturally low and because it is poorly buffered, the pH of must may drop during fermentation to a point limiting yeast efficiency. pH reduction can result from the synthesis of acetic and succinic acids by the yeast cells (Sroka and Tuszynski, 2007). While a rapid decline in pH inhibits undesirable microbial activity (Sroka and Tuszynski, 2007), it also reduces the dissociation of fatty acids in the wort, potentially slowing yeast metabolic action. For this, addition of a buffer is important to maintain the pH within a range of 3.7-4.0 throughout fermentation (McConnell and Schramm, 1995). Calcium carbonate, potassium carbonate, potassium bicarbonate, and tartaric acid are potential candidates. However, as some of these salts can add a bitter-salty... 

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