Vegetables water content

Again, bacterial spores are much more resistant than vegetative cells, and their recorded resistance varies markedly depending upon their degree of dryness. In many early studies on dry heat resistance of spores their water content was not adequately controlled, so conflicting data arose regarding the exposure conditions necessary to achieve effective sterilization. This was partly responsible for variatiorrs in recommended exposure temperatures and times in different pharmacopoeias. 

Plant material water contents range from high (>90%, e.g. vegetables) to low (< 10%, e.g. straw, herbs, tea, hops, etc.). Thus the ratio between the analytes (residues) and the organic matter potentially interfering with the analysis is very different for, e.g., cucumber and camomile tea. Other ingredients in plant materials such as acids, oil, sugars, starch or substances typically for the taste and effect of plant materials may have properties similar to those of the analytes and thus interfere in or influence the cleanup procedures. 

El Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content exceeding 70g/100g and a fat content below 2.5 g/100 g Fruit, vegetables, juices... 

This catalyst showed good activity in the esterification-transesterification of a number of unrefined vegetable oils (Table 10.4), used oils and non-edible oils at 150 °C with an oil-to-methanol ratio of 1 15. The catalyst performance is not influenced by the water content and it can be reused after separation by centrifugation without any further purification [38, 39]. 

Another way in nature to protect various forms of life is the formation of spores. Many bacteria, fungi, plants, algae, and protozoan are known to form spores as a strategy to survive for extended periods of time in unfavorable conditions. The high resistance of spores to chemical and physical agents is explained by their multilayered structure (Fig. 3.6). This structure is practically impermeable for cytotoxic chemicals. Besides, endospores have only 20-30% of the water content of vegetative cells... 

When food is limited, some bacteria such as the Bacillus form spores. These are compact little cells that form inside the vegetative cell and are therefore called endospores. They sometimes have only 1/10 the volume of the parent cell. Their water content is very low, their metabolic rate is near zero, and they are... 

The water content of fresh fruits and vegetables varies from approximately 80 to 95%, so radicals induced in the pulp by irradiation are not stable. However, the seeds, shells or skins can trap free radicals and so could be used to monitor radiation exposure. 

Less extravagant practices can also contribute to alleviating salinity. Introducing herbaceous perennials, mainly lucerne (Medicago sativa L.) into crop rotations has been shown to decrease soil water contents more effectively than traditional fallows of spontaneous vegetation (e.g. Angus et al. 2001, Bee and Laslett 2002). 

The visual appearance, clarity in particular, of packed products with high water content (vegetables, fruits, various cheeses, fresh meat) in packaging can be impaired by fogging caused by condensation of water as small droplets on the inside surface of the plastic film. In applications where perforated films with effective water vapor transmission are undesirable, antifogging agents with the properties of surface active substances, such as poly(oxyethylene) sorbitan monooleate are effectively used. 

Uranium with isotopic abundances different from that of natural uranium is the primary signature for HEU production activities. In any separation technology some enriched uranium will inevitably be released to the environment. Environmental samples taken at or near an enrichment facility can contain some of the enriched material altering the uranium isotopic abundance. Analysis of samples of vegetation, water and soil for uranium isotopic content using a sensitive analytical technique, such as thermal ionization mass spectrometry is recommended as the primary technique for the detection of HEU production. 

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