Pasteurize

Pasteur effect Yeast and other cells can break down sugar in the presence of oxygen (eventually to CO2 and H2O) or in its absence (to CO2 and ethanol). The decomposition of sugar is often greater in the absence of oxygen than in its presence, i.e. the Pasteur effect. With oxygen, less toxic products (alcohol) are produced and the breakdown is more efficient in terms of energy production. 

Tartaric acid is noteworthy for a) the excellent way in which the majority of its salts Crystallise, and h) the frequent occurrence of salts having mixed cations. Examples of the latter are sodium potassium tartrate (or Rochelle salt), C4H40 NaK, used for the preparation of Fehling s solution (p. 525), sodium ammonium tartrate, C4H OaNaNH4, used by Pasteur for his early optical resolution experiments, and potassium antimonyl tartrate (or Tartar Emetic), C4H404K(Sb0). The latter is prepared by boiling a solution of potassium hydrogen tartrate (or cream of tartar ) with antimony trioxide,... 

Chirality (handedness) is older than life on tliis planet. Still it was not until 1848 when Pasteur manually separated enantiomeric crystals that chirality in chemistry was first appreciated ". The independent work of Van t Hoff and Le Bel revealed the molecirlar origin behind this phenomenon. 

Note 2, A small amount (0.1 - 0.2 ml) of the solution is sucked into a Pasteur... 

Note 1, A small sample was taken by means of a Pasteur pipette and the liquid was placed on the prism. Care should be taken that no evaporation of THF takes place this will give too high a n. ... 

A description of Pasteur s work as part of a broader discussion concerning crystal structure can be found in the article Molecules Crys tals and Chirality in the July 1997 issue of the ioc/rna/ of Chemical Education pp 800-806... 

The separation of a racemic mixture into its enantiomeric components is termed resolution The first resolution that of tartaric acid was carried out by Louis Pasteur m 1848 Tartaric acid IS a byproduct of wine making and is almost always found as its dextrorotatory 2R 3R stereoisomer shown here m a perspective drawing and m a Fischer projection... 

Occasionally an optically inactive sample of tartaric acid was obtained Pasteur noticed that the sodium ammonium salt of optically inactive tartaric acid was a mixture of two mirror image crystal forms With microscope and tweezers Pasteur carefully sep arated the two He found that one kind of crystal (m aqueous solution) was dextrorota tory whereas the mirror image crystals rotated the plane of polarized light an equal amount but were levorotatory... 

Although Pasteur was unable to provide a structural explanation—that had to wait for van t Hoff and Le Bel a quarter of a century later—he correctly deduced that the enantiomeric quality of the crystals was the result of enantiomeric molecules The rare form of tartanc acid was optically inactive because it contained equal amounts of (+) tartaric acid and (—) tartaric acid It had earlier been called racemic acid (from Latin racemus meaning a bunch of grapes ) a name that subsequently gave rise to our pres ent term for an equal mixture of enantiomers... 

Pasteur ella Pasteur ella multocida Pasteurella sp. Pasteurization... 

Although scientists have known since the time of Louis Pasteur (1) that optical isomers can behave differentiy in a chiral environment (eg, in the presence of polarized light), it has only been since about 1980 that there has been a growing awareness of the implications arising from the fact that many dmgs are chiral and that living systems constitute chiral environments. Hence, the optical isomers of chiral dmgs may exhibit different bioactivities and/or biotoxicities. 

Although it is sometimes encouraged in white wines, particularly barrel-fermented Chardonnay, this fermentation tends to lower fmitiness and be considered undesirable in other white wines unless acidity is too high. This is also tme for pink and light red wines. If it occurs after bottling, a gassy, cloudy wine results. In such wines, it can be avoided by careful attention to clarification or filtration sufficient to remove the bacteria, by adding SO2 at appropriate intervals as an inhibitor, or by pasteurization. 

Enzymes not only produce characteristic and desirable flavor (79) but also cause flavor deterioration (80,81) (see Enzyme Applications, Industrial). The latter enzyme types must be inactivated in order to stabilize and preserve a food. Freezing depresses enzymatic action. A more complete elimination of enzymatic action is accompHshed by pasteurization. 

Lipoproteins may denature on heating and if present during pasteurization can result in the formation of haze or turbidity in the final product. This material was removed traditionally by filtration through asbestos (qv) sheets (6) however, health hazards associated with asbestos have led to its replacement by alternative filter materials (23,37,193). These media have been less effective than asbestos and further measures have been required to ensure the visual clarity of albumin products, eg, further filtration developments for Hpid removal (194), preferential denaturation of contaminants using in-process heat treatment, and anion-exchange chromatography (49). 

A newer juice concentration process, requiring minimal heat treatment, has been appHed commercially in Japan to citms juice concentration. The pulp is separated from the juice by ultrafiltration and pasteurized. The clarified juice containing the volatile flavorings is concentrated at 10°C by reverse osmosis (qv) and the concentrate and pulp are recombined to produce a 42—51 °Brix citms juice concentrate. The flavor of this concentrate has been judged superior to that of commercially available concentrate, and close to that of fresh juice (11). 

Clarified lime juice, made by mixing juice with filter aid prior to passing through a filter press, is the one clarified citms juice that is a significant article of commerce. The pasteurized bottled juice is popular for drink mixes, punch bases, and fountain drinks (13). 

In the production of opalescent or natural-type apple juice, ascorbic acid is added to the fmit pulp before pressing, or to the juice as it comes from the press, to retain more of the apple flavor (4). Ascorbic acid addition and pasteurization of the juice as soon as possible after pressing prevent polyphenol oxidation, which causes browning and contributes to pulp flocculation. 

Use of ultrafiltration (UF) membranes is becoming increasingly popular for clarification of apple juice. AH particulate matter and cloud is removed, but enzymes pass through the membrane as part of the clarified juice. Thus pasteurization before UF treatment to inactivate enzymes prevents haze formation from enzymatic activity. Retention of flavor volatiles is lower than that using a rack-and-frame press, but higher than that using rotary vacuum precoat-filtration (21). 

Natural style juices that contain the cloud are increasing in popularity, especiaHy apple juices, because these retain more fresh flavor if processed carefuUy. Optimum processing conditions chill the fmit to 4°C before milling, add 500 ppm ascorbic acid to retard browning, press under nitrogen, and flash pasteurize the juice as quickly as possible (4). 

Pectic enzymes are inactivated by pasteurization. Citms juices require higher temperatures for enzyme deactivation than for pasteurization. Heat treatment at 85—94°C for 30 s inactivates pectic enzymes (9) and is more than adequate for pasteurization. 

The racemic acid is not a primary product of plant processes but is formed readily from the dextrorotatory acid by heating alone or with strong alkaU or strong acid. The methods by which such racemic compounds can be separated into the optically active modifications were devised by Pasteur and were apphed first to the racemic acid. Racemic acid crystallizes as the dihydrate triclinic prisms. It becomes anhydrous on drying at 110°C... 

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