Bacteria putrefactive

Faulnis, /. putrefaction, putridness, rottenness, rot, sepsis, -alkaloid, n. ptomaine, -bakte-rien, n.pl. putrefactive bacteria, -base, /. ptomaine. 

Hydrogen sulphide This is produced by the putrefaction of organic sulphur compounds or by the action of sulphate-reducing bacteria in anaerobic conditions (e.g. in polluted river estuaries). It is fairly rapidly oxidised to SOj and concentrations are considerably lower than those of (Table 2.6). Nevertheless it is responsible for the tarnishing of copper and silver at normal atmospheric concentrations. 

Tryptophane was found by Hopkins and Cole to have the empirical formula CnHijN Oz and to yield large amounts of indole and skatole when heated, and when subjected to putrefaction by bacteria the above-mentioned four products resulted. As under anaerobic conditions a large yield of skatoleacetic acid was obtained, and as skatole was the principal product when it was fused with potash, Hopkins and Cole regarded their substance as skatoleaminoacetic acid rather than the isomeric indoleaminopropionic acid. 

In localities where there is much sunshine, the proportion NH3 HN03 is less than in localities where there is less sunshine owing to the favourable influence of light on the oxidation of ammonia to the nitrate. The ammonium nitrate is formed in at least three ways (i) The putrefaction of organic matter followed by the oxidation of the ammonia (ii) the action of electric discharges on ammonia and water vapour and (iii) the action of nitrifying bacteria on ammoniacal compounds. 

Since lactose is absorbed slowly, a portion usually reaches the ileum, where it is utilized by bacterial flora, with the production of lactic acid. Lactose inhibits putrefaction by promoting the growth of aciduric bacteria in the intestine. 

The chemical properties of nitric oxide,—Nitric oxide is not combustible, and it supports the combustion of a few substances, but not that of a candle. Nitric oxide is irrespirable since, in the presence of air, it forms brown fumes of nitrogen peroxide. L. Hermann 6 said that oxygenated blood is darkened when shaken with nitric oxide, and it seems to form a nitrosylhcemaglobin. W. Manchot discussed the compounds formed by nitric oxide with blood. F. Hatton showed that the bacteria which are connected with the putrefaction of meat extracts develop quite well in an atm. of nitric oxide. 

IV. Table II summarizes sulfate reduction rate data at both Third Sister and Frains Lakes and indicates a range of 0.7 to 3.2 mg S L 1 d 1 and a mean of 1.7 at both stations for 23 determinations. Table III includes data from putrefactive hydrogen sulfide production at the two lakes showing that rates varied from 0.13 at Frains Lake to 1.51 mg S L1 d 1 at Third Sister with a mean of approximately 0.4 mg S L 1 d 1. Hydrogen sulfide contributions from putrefaction, summarized in Table IV, were found to range from 5.1 to 53.0 percent with means of 27.6, 18.3 and 11.1 percent for Thira Sister West, East and Frains sites respectively. Although the sulfate reduction values are similar to those obtained by others (0.01-15 mg S L 1 d-1 14), there are no other putrefactive data with which to compare the values of Table III. Microbial enumeration data averaged 5 x 102 and 2 x 104 cells mL 1 for sulfate reducers and proteolytic bacteria respectively. These values are similar to those obtained by others (14). 

Although hydrogen sulfide production via putrefaction correlated strongly with numbers of proteolytic bacteria (r=0.94,0.86), none was found for protein (r=0.16) or organic carbon (r=034) in Third Sister Lake. The significance of this is not known due to the many associated uncertainties, but it seems reasonable to assume that protein input would result in enhanced hydrogen sulfide production via putrefaction. Results of experiments to test this in laboratory bioreactor studies indicated that protein (egg albumin) added at the rate of approximately 20 ppm d 1 increased the population of putrefying bacteria by 90 percent and the rate of sulfide production via putrefaction by... 

The decomposing corpse provides an ephemeral yet nutrient-rich substrate that can be inhabited by a wide variety of organisms. As the bacteria begin the processes of cell breakdown, fermentation, and putrefaction, at the other end of the spectrum the large scavenging animals begin to play a significant... 

Although com can be adequately steeped in sterile, aqueous solutions of sulfur dioxide or sodium, magnesium or potassium bisulfite (hydrogen sulfite) in the laboratory,164-166 commercial steeping involves microorganisms. Raw com carries natural populations of bacteria, yeasts and molds which are capable of rapid multiplication in aqueous systems. Wet-millers learned early that com steeped at temperatures of 45-55°C was sweet, but that putrefaction and butyric acid or alcohol production... 

Adverse effects of exposing proteins to alkaline conditions are known. As early as 1913, it was shown that severely alkali-treated casein fed to dogs was eliminated unchanged in the feces, that it was not attacked by putrefactive bacteria and that trypsin or pepsin was unable to hydrolyze it (9). Ten Broeck reported that egg albumin treated with 0.5 N. NaOH for 3 weeks at 37° had no immunological properties (10). The nitrogen digestibility values of 0.2 M and 0.5 M NaOH-treated casein (80°C, 1 hr), as determined in rats, was 71 and 47%, respectively, as... 

Properties White crystals. Mp 83-84C, bp 209-210C (18 mm Hg). Soluble in water slightly soluble in alcohol. A product of the degradation of histidine, histamine occurs in animal and human body tissues and is liberated by injury to the tissue or whenever a protein is decomposed by putrefactive bacteria. 

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