Evaluation of elemental depletion weathering rate estimation methods on acid-sensitive soils of north-eastern Alberta, Canada

Immobile element-based weathering estimation methods assume that Zr (or Ti) is an immobile element, and that weathering rates of other elements can be estimated according to the enrichment of Zr in weathered horizons relative to an unweathered parent material. This approach was used to estimate base cation weathering rates for 33 soil profiles on acid-sensitive terrain in north-eastern Alberta. Zirconium generally showed enrichment within the rooting zone, but the deepest (subsoil) samples were not always associated with the lowest Zr concentrations. Weathering rates estimated with the Zr depletion and Pedological Mass Balance (PMB) methods were generally low (ranges: 0-51 and 0-58 mmol_c m^− 2 yr^− 1, respectively); however, low base cation oxide concentrations and heterogeneity within soil profiles complicated weathering rate calculations and net base cation gains were calculated for several (six) sites. Evaluation of the Zr depletion and PMB weathering estimates against those calculated with the process-oriented PROFILE model at a subset (n = 9) of the sites indicated the estimates were poorly related, with PROFILE rates typically being higher. The effects-based emissions management strategy for acid precursors in this region requires spatial coverage of soil properties (including weathering rates) across a large area, but the apparent limitations associated with the immobile element based methods in this region: identifying representative parent soils and deriving weathering rate estimates comparable to more robust methods are arguments against their candidacy for future use.     

Using metabolic profiling to assess plant-pathogen interactions: an example using rice (<Emphasis Type="Italic">Oryza sativa)</Emphasis> and the blast pathogen <Emphasis Type="Italic">Magnaporthe grisea</Emphasis>

A metabolomics based approach has been used to study the infection of the Hwacheong rice cultivar (Oryza sativa L. cv. Hwacheong) with compatible (KJ201) and incompatible (KJ401) strains of the rice blast fungal pathogen Magnaporthe grisea. The metabolic response of the rice plants to each strain was assessed 0, 6, 12, 24, 36, and 48 h post inoculation. Nuclear Magnetic Resonance (NMR) spectroscopy and Gas and Liquid Chromatography Tandem Mass spectrometry (GC/LC-MS/MS) were used to study both aqueous and organic phase metabolites, collectively resulting in the identification of 93 compounds. Clear metabolic profiles were observed at each time point but there were no significant differences in the metabolic response elicited by each pathogen strain until 24 h post inoculation. The largest change was found to be in alanine, which was ~30% (±9%) higher in the leaves from the compatible, compared to the resistant, plants. Together with several other metabolites (malate, glutamine, proline, cinnamate and an unknown sugar) alanine exhibited a good correlation between time of fungal penetration into the leaf and the divergence of metabolite profiles in each interaction. The results indicate both that a wide range of metabolites can be identified in rice leaves and that metabolomics has potential for the study of biochemical changes in plant-pathogen interactions.     

Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions

Lipid hydroperoxides are important factors in lipid oxidation due to their ability to decompose into free radicals. In oil-in-water emulsions, the physical location of lipid hydroperoxides could impact their ability to interact with prooxidants such as iron. Interfacial tension measurements show that linoleic acid, methyl linoleate, and trilinolein hydroperoxides are more surface-active than their non-peroxidized counterparts. In oil-in-water emulsion containing surfactant (Brij 76) micelles in the continuous phase, linoleic acid, methyl linoleate, and trilinolein hydroperoxides were solubilized out of the lipid droplets into the aqueous phase. Brij 76 solubilization of the different hydroperoxides was in the order of linoleic acid > trilinolein > or = methyl linoleate. Brij 76 micelles inhibited lipid oxidation of corn oil-in-water emulsions with greater inhibition of oxidation occurring in emulsions containing linoleic acid hydroperoxides. Surfactant solubilization of lipid hydroperoxides could be responsible for the ability of surfactant micelles to inhibit lipid oxidation in oil-in-water emulsions.     

Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions

The purpose of this research was to examine the influence of the physical state of lipids on iron-promoted oxidation of methyl linolenate in octadecane oil-in-water emulsions. Octadecane and methyl linolenate oil-in-water emulsions were prepared that contained droplets having the octadecane as either liquid or solid. The physical state of the octadecane was confirmed by a differential scanning calorimeter (DSC). The effect of the physical state of the lipid on oxidation rates was determined as a function of iron concentration (80 and 160 microM), pH (3.0 or 7.0), emulsifier type, and cooling rate. Oxidation of methyl linolenate was determined by lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS). Emulsions containing solid octadecane had higher rates of lipid hydroperoxide and TBARS formation than those containing liquid octadecane. The rate at which the emulsions were cooled had no influence on oxidation rates. Oxidation rates in both emulsions increased with increasing iron concentration and decreasing pH. Oxidation rates were lowest in emulsions with cationic droplet membranes (dodecyl trimethylammonium bromide-stabilized), presumably due to the repulsion of iron from the oxidizable methyl linolenate in the emulsion droplet core. These results suggest that upon crystallization of octadecane, the liquid methyl linolenate migrated to the emulsion droplet surface, where it was more prone to oxidation because it was in closer contact with the iron ions in the aqueous phase.     

Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes

Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion was prepared by homogenizing 5 wt % corn oil with 95 wt % aqueous solution (1 wt % lecithin, 100 mM acetic acid, pH 3.0) using a high-pressure valve homogenizer. This emulsion was diluted with aqueous chitosan solutions to form secondary emulsions with varying compositions: 1 wt % corn oil, 0.2 wt % lecithin, 100 mM acetic acid, and 0-0.04 wt % chitosan (pH 3.0). The particle size distribution, particle charge, and creaming stability of the primary and secondary emulsions were measured. The electrical charge on the droplets increased from -49 to +54 mV as the chitosan concentration was increased from 0 to 0.04 wt %, which indicated that chitosan adsorbed to the droplet surfaces. The mean particle diameter of the emulsions increased dramatically and the emulsions became unstable to creaming when the chitosan concentration exceeded 0.008 wt %, which was attributed to charge neutralization and bridging flocculation effects. Sonication, blending, or homogenization could be used to disrupt flocs formed in secondary emulsions containing droplets with high positive charges, leading to the production of emulsions with relatively small particle diameters (approximately 1 microm). These emulsions had good stability to droplet aggregation at low pH (< or =5) and ionic strengths (<500 mM). The interfacial engineering technology utilized in this study could lead to the creation of food emulsions with improved stability to environmental stresses.     

Influences of Cadmium and Zinc Interaction and Humic Acid on Metal Accumulation in Ceratophyllum Demersum

Interactions between Zn and Cd on the accumulation of these metals in coontail, Ceratophyllum demersum were studied at different metal concentrations. Plants were grown in nutrient solution containing Cd (0.05–0.25 mg l^?1) and Zn (0.5–5 mgl^?1). High concentrations of Zn caused a significant decrease in Cd accumulation. In general, adding Cd solution decreased Zn accumulation in C. demersum except at the lowest concentration of Zn in which the Zn accumulation was similar to that without Cd. C. demersum could accumulate high concentrations of both Cd and Zn. The influence of humic acid (HA) on Cd and Zn accumulation was also studied. HA had a significant effect on Zn accumulation in plants. 2 mg l^?1 of HA reduced Zn accumulation at 1 mg l^?1 level (from 2,167 to 803 mg kg^?1). Cd uptake by plant tissue, toxicity symptoms and accumulation at 0.25 and 0.5 mg l^?1, were reduced (from 515 to 154 mg kg^?1 and from 816 to 305 mg kg^?1, respectively) by addition of 2 mg l^?1 of HA. Cd uptake reached a maximum on day 9 of treatment, while that of Zn was observed on day 15. Long-term accumulation study revealed that HA reduced toxicity and accumulation of heavy metals.     

What are the best correlates of predicted extinction risk?

Direct estimates of extinction risk are frequently unavailable, so surrogate indicators are used in threatened species categorizations, but there is inadequate information on which best predict vulnerability. We compared the ability of 16 frequently-used factors to predict extinction risk for 45 vertebrate taxa. Median times to extinction were estimated using taxon-specific stochastic population models. Population size (N) and trend were clearly the best correlates of extinction risk in our data set. Stepwise multiple regression with additive and interaction terms identified N, N × trend, plus taxonomic level, number of sub-populations × N × trend, number of offspring (O) and N × O as predictors, and explained 70% of the variation. Trend was important in large, but not in small populations. Population size is the most important data to collect for threatened species and with trend should be the major focus in endangered species categorization and state of the environment reporting.     

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsions, only a fraction of them actually absorb to the emulsion droplets, with the rest remaining in the continuous phase. The impact of these continuous phase proteins on the oxidative stability of protein-stabilized emulsions is not well understood. WPI-stabilized menhaden oil-in-water emulsions were prepared by high-pressure homogenization. In some experiments WPI was removed from the continuous phase of the emulsions through repeated centrifugation and resuspension of the emulsion droplets (washed emulsion). Unwashed emulsions were more oxidatively stable than washed emulsions at pH 7.0, suggesting that continuous phase proteins were antioxidative. The oxidative stability of emulsions containing different kinds of protein in the continuous phase decreased in the order SPI > CAS > WPI, as determined by both hydroperoxide and headspace propanal formation. Iron-binding studies showed that the chelating ability of the proteins decreased in the order CAS > SPI > WPI. The free sulfhydryls of both WPI and SPI were involved in their antioxidant activity. This research shows that continuous phase proteins could be an effective means of protecting omega-3 fatty acids from oxidative deterioration.     

Lipid oxidation in corn oil-in-water emulsions stabilized by casein,whey protein isolate,and soy protein isolate

Proteins can be used to produce cationic oil-in-water emulsion droplets at pH 3.0 that have high oxidative stability. This research investigated differences in the physical properties and oxidative stability of corn oil-in-water emulsions stabilized by casein, whey protein isolate (WPI), or soy protein isolate (SPI) at pH 3.0. Emulsions were prepared with 5% corn oil and 0.2-1.5% protein. Physically stable, monomodal emulsions were prepared with 1.5% casein, 1.0 or 1.5% SPI, and > or =0.5% WPI. The oxidative stability of the different protein-stabilized emulsions was in the order of casein > WPI > SPI as determined by monitoring both lipid hydroperoxide and headspace hexanal formation. The degree of positive charge on the protein-stabilized emulsion droplets was not the only factor involved in the inhibition of lipid oxidation because the charge of the emulsion droplets (WPI > casein > or = SPI) did not parallel oxidative stability. Other potential reasons for differences in oxidative stability of the protein-stabilized emulsions include differences in interfacial film thickness, protein chelating properties, and differences in free radical scavenging amino acids. This research shows that differences can be seen in the oxidative stability of protein-stabilized emulsions; however, further research is needed to determine the mechanisms for these differences.     

Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH

Fish muscle proteins can be isolated from a variety of low-value raw materials by solubilization in either acid or base. If the consistency of the resulting solution is sufficiently low, it is possible to recover most of the solubilized proteins and remove most of the lipids by centrifugation. Lipid removal should greatly stabilize the isolated proteins. In a previous investigation into the use of herring for production of these protein isolates, it was observed that this species had particularly high consistency values when the proteins were solubilized. This study was undertaken to determine the consistencies obtained with herring light muscle tissue over the pH range covered by the two processes, from about pH 2.7 to 10.8. Protein solubility was compared to consistency of the resultant solutions. Maximum consistencies of the homogenates, approximately 220 and approximately 175 mPa.s, were obtained at pH values of approximately 3.5 and 10.5, respectively. Consistency began to increase approximately when solubilization began. Storage of homogenates at pH 2.7 decreased the consistency over a 10 min time period. The magnitude of the consistency peaks at both acid and alkaline pH values increased when using ice-stored as well as frozen-stored herring, especially in the acid range. Protein solubility at pH <4 and pH >/=10.8 slightly decreased after post-mortem storage of the herring muscle. It is suggested that the observed changes in consistency result from the expansion and solvation of protein aggregates which eventually dissociate into smaller units, perhaps even monomers.