Inoculants and inoculation

W - parameter dependent on the atomic mass of inoculant and inoculated metal. 

Phytoremediation is a viable choice for hydrocarbon contaminated soils if plants can establish and survive to stress conditions. The present study demonstrated that Cyperus laxus and Cyperus ligularis, native plants from hydrocarbon contaminated site, were capable to remove efficiently hydrocarbons including anthracene and pyrene. Hydrocarbon removal extent was similar for non-inoculated and inoculated plants however, hydrocarbon removal rate was faster during first stage of cultivation for inoculated plants. PAH sorption in roots was detected only for C. laxus and was independent on the microbial inoculum added. This native species can be used for phytoremediation of hydrocarbons contaminated swamps. Further studies including plants and the inoculum proposed here should be addressed to phytoremediation of contaminated soils. 

Mix 6 2 ml. (6 4 g.) of pure ethyl acetoacetate and 5 ml. of pure phenylhydrazine in an evaporating-basin of about 75 ml. capacity, add 0 5 ml. of acetic acid and then heat the mixture on a briskly boiling water-bath (preferably in a fume-cupboard) for I hour, occasionally stirring the mixture with a short glass rod. Then allow the heavy yellow syrup to cool somewhat, add 30-40 ml. of ether, and stir the mixture vigorously the syrup may now dissolve and the solution shortly afterwards deposit the crystalline pyrazolone, or at lower temperatures the syrup may solidify directly. Note. If the laboratory has been inoculated by previous preparations, the syrup may solidify whilst still on the water-bath in this case the solid product when cold must be chipped out of the basin, and ground in a mortar with the ether.) Now filter the product at the pump, and wash the solid material thoroughly with ether. Recrystallise the product from a small quantity of a mixture of equal volumes of water and ethanol. The methyl-phenyl-pyrazolone is obtained... 

Fermentation. Today (ca 1997) it is almost universal to inoculate the must with a selected yeast strain. Yeasts are chosen for conducting predictable, prompt, and complete fermentations under the conditions appHcable for the particular wine. It is tme, at least in most wineries, that grapes will ferment with the yeasts naturally present. At one time it was argued that part of the special regional character of wines was the result of the local yeasts. 

This is seldom claimed today, and inoculation at about 5 x 10 cells/mL is usual, using a selected, commercially grown strain, usually in the active, dry form. 

There are two principal approaches to the biological control of weeds (483—485). The first approach is referred to as classical or inoculative biological weed control. Plants that have been introduced to areas outside of their natural range often encounter fewer growth and seed dissemination... 

This can be a dangerous procedure due to the potential growth of food poisoning bacteria such as Staphylococcus aureus (31). This method of inoculation requites a very strict condition to assure the absence of not only bacteria associated with a health hazard but also those associated with product failure (proteolytic, greening, and gas-forming microorganisms). 

Yogurt is manufactured by procedures similar to buttermilk. Milk with a fat content of 1—5% and soHds-not-fat (SNF) content of 11—14% is heated to ca 82°C and held for 30 minutes. After homogenization the milk is cooled to 43—46°C and inoculated with 2% culture. The product is incubated at 43°C for three hours in a vat or in the final container. The yogurt is cooled and held at <4.4° C. The cooled product should have a titratable acidity of not less than 0.9% and a pH of 4.3—4.4. The titratable acidity is expressed in terms of percentage of lactic acid [598-82-3] which is deterrnined by the amount of 0.1 AiNaOH/100 mL required to neutralize the substance. Thus 10 mL of 0.1 AiNaOH represents 0.10% acidity. Yogurts with less than 2% fat are popular. Fmit-flavored yogurts are also common in which 30—50 g of fmit are placed in the carton before or with the yogurt. 

Crystallization Method. Such methods as mechanical separation, preferential crystallisation, and substitution crystallisation procedures are included in this category. The preferential crystallisation method is the most popular. The general procedure is to inoculate a saturated solution of the racemic mixture with a seed of the desired enantiomer. Resolutions by this method have been reported for histidine (43), glutamic acid (44), DOPA (45), threonine (46), A/-acetyl phenylalanine (47), and others. In the case of glutamic acid, the method had been used for industrial manufacture (48). 

More than half of the elements in the Periodic Table react with silicon to form one or more silicides. The refractory metal and noble metal silicides ate used in the electronics industry. Silicon and ferrosilicon alloys have a wide range of applications in the iron and steel industries where they are used as inoculants to give significantly improved mechanical properties. Ferrosilicon alloys are also used as deoxidizers and as an economical source of silicon for steel and iron. 

Barium- and calcium-bearing manganese siUcon is used as an inoculant in gray and ductile iron. The alloy contains 60—65% Si, 9—11% Mn, 4—6% Ba, 1—3% Ca, and 1—1.5% Al. The combination of barium, calcium, and manganese provides excellent chill reduction, improves the graphite stmcture, and minimizes section sensitivity in castings having thin and thick sections. 

Calcium—Silicon. Calcium—silicon and calcium—barium—siUcon are made in the submerged-arc electric furnace by carbon reduction of lime, sihca rock, and barites. Commercial calcium—silicon contains 28—32% calcium, 60—65% siUcon, and 3% iron (max). Barium-bearing alloys contains 16—20% calcium, 9—12% barium, and 53—59% sihcon. Calcium can also be added as an ahoy containing 10—13% calcium, 14—18% barium, 19—21% aluminum, and 38—40% shicon These ahoys are used to deoxidize and degasify steel. They produce complex calcium shicate inclusions that are minimally harm fill to physical properties and prevent the formation of alumina-type inclusions, a principal source of fatigue failure in highly stressed ahoy steels. As a sulfide former, they promote random distribution of sulfides, thereby minimizing chain-type inclusions. In cast iron, they are used as an inoculant. 

Tempeh. DehuUed cooked soybeans are inoculated with the mold, Thi pus oligosporus packed in perforated plastic bags, and allowed to ferment for 18 h. The mold mycelium overgrows the soybean cotyledons and forms a compact cake. When sHced and deep-fried in oil, a crisp and golden brown product is obtained. Although native to Indonesia, tempeh has become popular with vegetarians in the United States and other Western countries (93). 

Resolution methods using nonopticaHy active agents are also used by taking advantage of the fact that certain benzoic acid derivatives of (A)-menthol can be inoculated with crystals of one enantiomer to induce immediate crystallization of that enantiomer. Although repeated crystallizations and separations must be done, the technique has been successhil for (—)-mentho1 (157). 

Tin exists in two ahotropic forms white tin (P) and gray tin (a). White tin, the form which is most familiar, crystallizes in the body-centered tetragonal system. Gray tin has a diamond cubic stmcture and may be formed when very high purity tin is exposed to temperatures well below zero. The ahotropic transformation is retarded if the tin contains smah amounts of bismuth, antimony, or lead. The spontaneous appearance of gray tin is a rare occurrence because the initiation of transformation requires, in some cases, years of exposure at —40° C. Inoculation with a-tin particles accelerates the transformation. 

Fermentative Manufacture. Throughout the years, riboflavin yields obtained by fermentation have been improved to the point of commercial feasibiUty. Most of the riboflavin thus produced is consumed in the form of cmde concentrates for the enrichment of animal feeds. Riboflavin was first produced by fermentation in 1940 from the residue of butanol—acetone fermentation. Several methods were developed for large-scale production (41). A suitable carbohydrate-containing mash is prepared and sterilised, and the pH adjusted to 6—7. The mash is buffered with calcium carbonate, inoculated with Clostridium acetohutylicum and incubated at 37—40°C for 2—3 d. The yield is ca 70 mg riboflavin/L (42) (see Fermentation). 

Wine. The earliest known wines were made in Iran about 5400—5000 BC (25). The species of grape used is unknown and may have been either the wild grape Fitis viniferus sylvestris or a cultivated precursor of the modem wine grape V. viniferus viniferus. The source of the yeast used, and the procedures used are completely unknown. In modem times, grapes (about 21—23% sugar) are pressed the liquid must is either separated and allowed to settle for 1—2 days (for white wines) before inoculation with yeast, or the whole mass is dkectly inoculated with yeast (for red wines). In either case, while the initial fermentation takes place, the carbon dioxide formed by fermentation excludes ak and prevents oxidation. White wines are transferred to a second fermentor (racked) near the end of fermentation and kept isolated from the ak while solids, including yeast, settle out, a process that requkes about six... 

Spontaneous fermentations are used for wine production in Erance, some other European countries and in South America. In recent years, smaller California wineries have begun experimentation with spontaneous fermentations as well. They generally start more slowly than fermentations inoculated with commercial dried yeast, are more difficult to control, and may suffer from growth of undesirable contaminants. However, it is claimed that the resulting wines possess better organoleptic properties, particularly more complex flavor and aroma. 

The function of Jisper Uis fermentation appears to be primarily the breakdown of protein and polysaccharides by secreted proteases and amylases. Replacement oiPispergillis by chemical or enzymatic hydrolysis has no major impact on the organoleptic properties of the sauce. Likewise, inoculation with a pure culture of Ixictobacillus delbrueckii to carry out the acetic acid fermentation produces a normal product. The S. rouxii and Toru/opsis yeasts, however, are specifically required for proper flavor development. 

Low and high refer to the number of colony forming units (CPU) used to inoculate the media. Comparing MICs at low (10 ) and high (10 ) CPU, a large increase in MIC at the high inoculum level vs a P-lactamase producer is an indicator of instability via enzymatic hydrolysis. 

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