Stability of CoQ10-Loaded Oil-in-Water (O/W) Emulsion: Effect of Carrier Oil and Emulsifier Type

Co-enzyme Q10 (CoQ10), a lipophilic compound that widely used in the food and pharmaceutical products was formulated in a κ-carrageenan coated oil-in-water (O/W) emulsion. In this work, we examined the solubility of CoQ10 in different carrier oils and effects of emulsifier type on the formation and stability of CoQ10-loaded O/W emulsion. Nine vegetable oils and four types of emulsifiers were used. CoQ10 was found significantly (p?<?0.05) more soluble in medium chain oils (coconut oil and palm kernel oil) as compared to other vegetable oils. The O/W emulsions were then prepared with 10 % (w/w) coconut oil and palm kernel oil containing 200 g CoQ10/L oil stabilized by 1 % (w/v) emulsifiers (sucrose laurate (SEL), sodium stearoyl lactate (SSL), polyglycerol ester (PE), or Tween 80 (Tw 80)) in 1 % (w/v) κ-carrageenan aqueous solution. Particle size distribution and physical stability of the emulsions were monitored. The droplet sizes (surface weighted mean diameter, D[3,2]) of fresh O/W emulsion in the range of 2.79 to 5.83 μm were observed. Irrespective of the oil used, results indicated that complexes of SSL/κ-carrageenan provided the most stable CoQ10-loaded O/W emulsion with smaller and narrower particle size distribution. Both macroscopic and microscopic observations showed that O/W emulsion stabilized by SSL/κ-carrageenan is the only emulsion that exhibited no sign of coalescence, flocculation, and phase separation throughout the storage period observed.     

Whey Protein/Polysaccharide-Stabilized Emulsions: Effect of Polymer Type and pH on Release and Topical Delivery of Salicylic Acid

Emulsions are widely used as topical formulations in the pharmaceutical and cosmetic industries. They are thermodynamically unstable and require emulsifiers for stabilization. Studies have indicated that emulsifiers could affect topical delivery of actives, and this study was therefore designed to investigate the effects of different polymers, applied as emulsifiers, as well as the effects of pH on the release and topical delivery of the active. O/w emulsions were prepared by the layer-by-layer technique, with whey protein forming the first layer around the oil droplets, while either chitosan or carrageenan was subsequently adsorbed to the protein at the interface. Additionally, the emulsions were prepared at three different pH values to introduce different charges to the polymers. The active ingredient, salicylic acid, was incorporated into the oil phase of the emulsions. Physical characterization of the resulting formulations, i.e., droplet size, zeta potential, stability, and turbidity in the water phase, was performed. Release studies were conducted, after which skin absorption studies were performed on the five most stable emulsions, by using Franz type diffusion cells and utilizing human, abdominal skin membranes. It was found that an increase in emulsion droplet charge could negatively affect the release of salicylic acid from these formulations. Contrary, positively charged emulsion droplets were found to enhance dermal and transdermal delivery of salicylic acid from emulsions. It was hypothesized that electrostatic complex formation between the emulsifier and salicylic acid could affect its release, whereas electrostatic interaction between the emulsion droplets and skin could influence dermal/transdermal delivery of the active.     

Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate

We investigated the effects of Tween emulsifier fatty acid chain length on the shear stability and crystallization behavior of 35 wt% partially crystalline oil-in-water emulsions prepared with and without 1 wt% sodium caseinate. Emulsions containing sodium caseinate and Tween 20, 40, 60 or 80 varied in shear stability, degree of supercooling and crystallization behavior depending on the type and concentration of Tween as well as the presence of protein. Generally, emulsions containing the unsaturated emulsifier Tween 80 were the most shear sensitive followed by the saturated emulsifiers Tween 20, 40 and 60 in order of increasing fatty acid chain length. Long chain saturated Tween emulsifiers (40 and 60) improved shear stability regardless of whether sodium caseinate was present indicating that alone, these emulsifiers form more robust interfacial films compared to the saturated short chain length Tween 20 and Tween 80. In emulsions prepared with sodium caseinate, the degree of supercooling decreased and the crystallization rate diminished with increasing saturated fatty acid chain length but only negligible changes were found without sodium caseinate. Together, these findings indicate that long chain saturated Tween emulsifiers provide better emulsion stability regardless of the presence of sodium caseinate but with sodium caseinate, stability may also be affected by changes to fat crystallization. These novel findings provide guidance on how combinations of proteins and emulsifiers can be used to modify and control the stability of partially crystalline oil-in-water emulsions through their combined effects on the properties of the interfacial film and fat crystallization.     

Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction

Preprocessed fatty foods often contain calories added as a fat emulsion stabilized by emulsifiers. Emulsion stability in the acidic gastric environment can readily be manipulated by altering emulsifier chemistry. We tested the hypothesis that it would be possible to control gastric emptying, CCK release, and satiety by varying intragastric fat emulsion stability. Nine healthy volunteers received a test meal on two occasions, comprising a 500-ml 15% oil emulsion with 2.5% of one of two emulsifiers that produced emulsions that were either stable (meal A) or unstable (meal B) in the acid gastric environment. Gastric emptying and gallbladder volume changes were assessed by MRI. CCK plasma levels were measured and satiety scores were recorded. Meal B layered rapidly owing to fat emulsion breakdown. The gastric half-emptying time of the aqueous phase was faster for meal B (72 +/- 13 min) than for meal A (171 +/- 35 min, P < 0.008). Meal A released more CCK than meal B (integrated areas, respectively 1,095 +/- 244 and 531 +/- 111 pmol.min.l(-1), P < 0.02), induced a greater gallbladder contraction (P < 0.02), and decreased postprandial appetite (P < 0.05), although no significant differences were observed in fullness and hunger. We conclude that acid-stable emulsions delayed gastric emptying and increased postprandial CCK levels and gallbladder contraction, whereas acid-instability led to rapid layering of fat in the gastric lumen with accelerated gastric emptying, lower CCK levels, and reduced gallbladder contraction. Manipulation of the acid stability of fat emulsion added to preprocessed foods could maximize satiety signaling and, in turn, help to reduce overconsumption of calories.     

The Influence of Emulsion Droplet Interactions on the Structural,Material and Functional Properties of a Model Mozzarella Cheese

We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samples were produced through thermal mixing of pre-prepared oil-in-water emulsions with a renneted casein gel. Sodium caseinate and Tween 20 were used as the emulsifiers. Microstructural analysis showed sodium caseinate stabilised droplets to be homogeneously dispersed within the cheese structure, whilst droplets stabilised by Tween 20 were phase concentrated into localised fat domains within the continuous protein network. Particle size measurements determined that, on chilled storage, the droplets in these localised regions underwent extensive partial coalescence, whilst the homogenously distributed caseinate droplets showed little change in droplet size. Small deformation rheology (4 to 80 °C) determined the sodium caseinate emulsion as providing a reinforcing effect on the protein network across the entire temperature range, while the Tween 20 emulsion was observed to mechanically strengthen the cheese structure at only at temperatures for which the fat phase was solid whilst serving to weaken the structure on transitioning to a molten state. Differences in droplet structure and stability were determined as influencing cheese melt and flow characteristics. During melting, no oiling-off observed for cheese samples comprising sodium caseinate stabilised droplets, compared to Tween 20 stabilised emulsions where extensive oiling-off was observed. Findings corroborate the hypothesis that caseinate coated droplets behave as active fillers within the protein network, whilst the Tween 20 stabilised emulsion are non-interactive.     

Effects of visible and UV light on the characteristics and properties of crude oil-in-water (O/W) emulsions

The effects of visible and UV light on the characteristics and properties of Prudhoe Bay (PB) and South Louisiana (SL) emulsions were investigated to better understand the role of sunlight on the fate of spilled crude oils that form emulsions with a dispersant in the aquatic environment. Before irradiation, crude oil emulsions showed the presence of dispersed crude oil micelles in a continuous water phase and crude oil components floating on the surface. The crude oil micelles decreased in size with irradiation, but emulsions retained their high degree of polydispersity. UV irradiation reduced the stability of emulsions more effectively than visible light. The reduction of micelles size caused the viscosity of emulsions to increase and melting point to decrease. Further, irradiation increased acid concentrations and induced ion formation which lowered the pH and increased the conductivity of emulsions, respectively. Ni and Fe in PB emulsions were extracted from crude oil with UV irradiation, which may provide an efficient process for metal removal. The emulsions were stable toward freeze/thaw cycles and their melting temperatures generally decreased with irradiation. Evidence of ˙OH production existed when emulsions were exposed to UV but not to visible light. The presence of H(2)O(2) enhanced the photodegradation of crude oil. Overall, the changes in emulsion properties were attributed to direct photodegradation and photooxidation of crude oil components.     

Phase Transition Stability of Cocoa Butter Emulsions

The impact of tempering-crystallization on microstructure and stability of water-in-cocoa butter (w/o) emulsions was analyzed using differential scanning calorimetry (DSC). The type and volume fraction of the disperse phase, and cooling rate during DSC analysis were systematically varied. Freshly prepared emulsions were additionally characterized by microscopy and laser diffraction. Fresh cocoa butter emulsions were composed of small and well dispersed droplets of an average size of 2.24 μm and 1.96 μm for water and 50 % sucrose solution as disperse phase, respectively. The thermograms revealed that the dissolved sugar lowered freezing and melting temperature and, dependent on volume fraction, the dispersion in the oil phase led to a change in solidification behavior. The temperature at the solidification peaks gives qualitative information about droplet size whereas width and number of exothermic events are related to particle size distribution (mono/polydispersity and mono/multimodality) and microstructure. Emulsions with water as dispersed phase show a clear shift of the freezing peaks of the disperse phase which points on modified emulsion microstructure because of droplet coalescence, which is more pronounced at higher volume fraction and lower cooling rate. Emulsions with sucrose solution as dispersed phase showed the greatest stability, wherein the volume fraction and the cooling rate does not matter. The results allow conclusions about the mechanisms of crystallization processes in cocoa butter emulsions resulting as network crystallization.     

Impact of iron particles in groundwater on the UV inactivation of bacteriophages MS2 and T4

AIMS: To investigate the impact of iron particles in groundwater on the inactivation of two model viruses, bacteriophages MS2 and T4, by 254-nm ultraviolet (UV) light. METHODS AND RESULTS: One-litre samples of groundwater with high iron content (from the Indianapolis Water Company, mean dissolved iron concentration 1.3 mg l(-1)) were stirred vigorously while exposed to air, which oxidized and precipitated the dissolved iron. In parallel samples, ethylenediaminetetra-acetic acid (EDTA) was added to chelate the iron and prevent formation of iron precipitate. The average turbidity in the samples without EDTA (called the 'raw' samples) after 210 min of stirring was 2.7 +/- 0.1 NTU while the average turbidity of the samples containing EDTA (called the 'preserved' samples) was 1.0 +/- 0.1 NTU. 'Raw' and 'preserved' samples containing bacteriophage MS2 were exposed to 254-nm UV light at doses of 20, 40, or 60 mJ (cm(2))(-1), while samples containing bacteriophage T4 were exposed to 2 or 5 mJ (cm(2))(-1), using a low pressure UV collimated beam. The UV inactivation of both phages in the 'raw' groundwater was lower than in the EDTA-'preserved' groundwater to a statistically significant degree (alpha = 0.05), due to the association of phage with the UV-absorbing iron precipitate particles. A phage elution technique confirmed that a large fraction of the phage that survived the UV exposures were particle-associated. CONCLUSIONS: Phages that are associated with iron oxide particles in groundwater are shielded from UV light to a measurable and statistically significant degree at a turbidity level of 2.7 NTU when the phage particle association is induced under experimental conditions. SIGNIFICANCE AND IMPACT OF THE STUDY: While the particle association of the phage in this study was induced experimentally, the findings provide further evidence that certain particles in natural waters and wastewaters (e.g. iron oxide particles) may have the potential to shield viruses from UV light.     

水体泥沙对黑藻幼苗生长发育的影响

用粒径小于100μm的泥沙分别配置浊度为30、60NTU和90NTU的浑浊水体,将黑藻(Hydrilla verticillata)幼苗分别种植于上述水体中,水深约60cm,定期统计植株的节间距、株高、分枝数、叶宽、叶长、鲜重和泥沙附着量,利用水下饱和脉冲荧光仪(DIVING-PAM)测定叶片的Fv/Fm,并测定附着泥沙叶片和未附着叶片快速光响应曲线。结果表明,前40d随着水体浊度的增加黑藻植株的节间距、株高呈显著的增加趋势,而分枝数和生物量增长速率呈显著降低趋势。植株生长接近水面后接受的光照强度增加,第60天时株高和叶宽增长受到显著抑制,但植株上层的分枝受到促进,生物量显著增加。同时,随着水体浊度的增加植株上的泥沙附着显著增加,第100天时在30、60NTU和90NTU水体中植株的叶宽分别比对照宽71.4%、57.1%、48.6%,叶长分别为对照的113.0%、85.5%和75.1%,差异极显著(P0.01);在高浊度(60NTU和90NTU)水体中,水体下部生物量显著降低,冠层叶片的Fv/Fm分别仅降低了5.5%(P0.05)、2.9%(P0.05),rETRmax分别降低了2.0%(P0.05)、16.8%(P0.01)。表明在水深较浅的泥沙水体中可以适当引种黑藻幼苗,植株可以正常生长发育。     

Emulsifier Dependent <Emphasis Type="Italic">in vitro</Emphasis> Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions

This study was performed to examine the effect of emulsifiers used to coat emulsion droplets containing β-carotene on the behavior of lipid digestion and bioaccessibility. Different emulsifiers (whey protein isolate, soy protein isolate, sodium caseinate, Tween 20, and soy lecithin) were used to prepare emulsions with similar sized droplets (200–400 nm). Protein-stabilized emulsions showed a similar behavior of digestion, and morphological change in the simulated gastrointestinal conditions. Soy lecithin-stabilized emulsions showed the lowest rate and extent of lipid digestion probably due to the low emulsifying capability of soy lecithin, showing coalesced droplets occurring after exposure to the gastric phase. Tween 20-stabilized emulsions had a lower rate and extent of lipid digestion than that of protein-stabilized emulsions, even though Tween 20-stabilized emulsions had a more stable structure to resistant to aggregation in gastric phase. Even though the difference in the digestion rate and extent, β-carotene bioaccessibility was not significantly different among emulsions stabilized by different emulsifiers at p?<?0.05.     

Relationships between free-living protozoa, cultivable Legionella spp., and water quality characteristics in three drinking water supplies in the Caribbean

The study whose results are presented here aimed at identifying free-living protozoa (FLP) and conditions favoring the growth of these organisms and cultivable Legionella spp. in drinking water supplies in a tropical region. Treated and distributed water (±30°C) of the water supplies of three Caribbean islands were sampled and investigated with molecular techniques, based on the 18S rRNA gene. The protozoan host Hartmannella vermiformis and cultivable Legionella pneumophila were observed in all three supplies. Operational taxonomic units (OTUs) with the highest similarity to the potential or candidate hosts Acanthamoeba spp., Echinamoeba exundans, E. thermarum, and an Neoparamoeba sp. were detected as well. In total, 59 OTUs of FLP were identified. The estimated protozoan richness did not differ significantly between the three supplies. In supply CA-1, the concentration of H. vermiformis correlated with the concentration of Legionella spp. and clones related to Amoebozoa predominated (82%) in the protozoan community. These observations, the low turbidity (<0.2 nephelometric turbidity units [NTU]), and the varying ATP concentrations (1 to 12 ng liter(-1)) suggest that biofilms promoted protozoan growth in this supply. Ciliophora represented 25% of the protozoan OTUs in supply CA-2 with elevated ATP concentrations (maximum, 55 ng liter(-1)) correlating with turbidity (maximum, 62 NTU) caused by corroding iron pipes. Cercozoan types represented 70% of the protozoan clones in supply CA-3 with ATP concentrations of <1 ng liter(-1) and turbidity of <0.5 NTU in most samples of distributed water. The absence of H. vermiformis in most samples from supply CA-3 suggests that growth of this protozoan is limited at ATP concentrations of <1 ng liter(-1).     

TURBIDITY AND OTHER PHYSICAL FACTORS IN NATAL ESTUARINE SYSTEMS PART 1: SELECTED ESTUARIES

SUMMARY

Data on turbidity and the factors influencing it, such as wind and substratum, were collected from eight representative estuaries along the Natal Coast. The results showed that Natal Estuaries can be divided into one of four groups, according to the turbidity regime present in the system, as either Clear (<10 Nephelometric Turbidity Units = NTU), Semi Turbid (10–50 NTU), Predominantly Turbid (51–80 NTU) and Very Turbid (>80 NTU). The influence of the tidal cycle on turbidity, salinity and temperature was also investigated. It was found that tidal action often creates gradients within a system. Turbidity gradients were more frequent in occurrence than either salinity or temperature gradients.     

水体悬浮泥沙对黑藻生长和叶绿素荧光特性的影响

利用粒径小于100 μm的泥沙调制水体浊度分别维持在30、60和90 NTU,将黑藻幼苗种植于上述水体中,定期测定植株的分枝长、分枝数和鲜质量,利用水下饱和脉冲荧光仪（DIVING-PAM）测定叶片在光化光下的荧光参数.结果表明：随着泥沙含量的增加,植株分枝数受到明显抑制,生物量逐渐降低,而分枝长则呈显著增加趋势;随着试验时间的延长,浑浊水体中光化学最大量子产量（F_v/F_m）值呈明显〖JP2〗降低趋势,但显著高于对照.在17 μmol·m^-2·s^-1光化光照射下,与第30天相比,第60天时30、60和90 NTU组植株叶片的有效荧光产量（△F_v′/F_m ′）分别增加了48.9%、36.8%和17.2%（P<0.01）,相对光合电子传递速率（rETR）分别增加了56.7%、42.2%和21.4%（P<0.01）;而在104 μmol·m^-2·s^-1光化光照射下,第60天时植株的△F_v′/F_m′、光化学淬灭系数（q_P）和rETR显著降低,且热耗散能力（q_N）也显著降低,表明黑藻植株适应低光环境, 且在高光强条件下黑藻叶片易受到光伤害.可引种黑藻幼苗于混浊的浅水水体中.     

Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions

Natural emulsifiers, particularly those extracted from plants, are highly wanted by food industry to meet consumers demand for clean label food and beverage products. The potential utilization of soy lecithin as an emulsifier in model coffee creamer was investigated in this study. The model oil-in-water (O/W) emulsions consisted of 10 wt% medium chain triglyceride were stabilized using either 1% or 5% soy lecithin (pH 7.0). The O/W emulsions were of whitish milky color (L*?=?88–92) and were able to whiten black coffee solutions (L* from 5.5 for black coffee to 44–56 for white coffees). Model O/W emulsions with smaller mean droplet diameters (0.11 to 1.09 μm), higher surface potentials (ζ?=??62 to ?72 mV), and better stabilities in hot coffee were fabricated using higher lecithin levels because there was more emulsifier to coat the oil droplet surfaces. Alteration of the electrostatic interactions in the model O/W emulsions (5% lecithin) by pH adjustment or calcium addition led to droplet aggregation under certain conditions, which was attributed to charge reduction by protonation of lecithin head groups and electrostatic screening by counter-ion accumulation and ion-binding. In particular, phase separation of the model creamer occurred at pH value around 4.5 when the system was acidified at a slow rate. Overall, this study suggests that lecithin-stabilized O/W emulsions may become unstable in coffee solutions with high acidity or calcium levels. The information obtained from this study provides insights on the use of plant-based emulsifiers in commercial food and beverage systems.     

Properties of hydrocarbon-in-water emulsions stabilized by Acinetobacter RAG-1 emulsan

Emulsan is a polymeric extracellular emulsifying agent produced by Acinetobacter RAG-1. Hydrocarbon-in-water emulsions (V(f) of hydrocarbon of 0.01-0.10) were stabilized by small quantities of emulsan (0.02-0.2 mg/mL). Although both aliphatic and aromatic hydrocarbon emulsions were stabilized by emulsan, mixtures containing both aliphatics and aromatics were better substrates for emulsan than the individual hydrocarbon by themselves. The emulsan remained tightly bound to the hydrocarbon even after centrifugation as determined by (a) residual emulsan in the aqueous phase and (b) the fact that the resulting "cream" readily dispersed in water to reform stable emulsions. With hexadecane-to-emulsan weight ratio of 39 and 155, the noncoalescing oil droplets had average droplet diameters of 2.0 and 4.0 mum, respectively. Dialysis studies showed that the water-soluble dye Rhodamine B adsorbed tightly to the interface of hexadecane-emulsan droplets although the dye did not bind to either hexadecane or emulsan alone. At saturating concentrations of dye, 2.2 mumol of dye were bound per mg emulsan.     

Effects of clay discharges on streams

The impact of clay discharges on benthic invertebrates was investigated by comparison of communities upstream and downstream of alluvial gold mining on 6 streams on the West Coast of the South Island, New Zealand. Mean turbidity was increased by 7–154 NTU above background (mean 1.3–8.2 NTU) by the mine discharges during the 2 months before sampling. Patterns of increase in suspended solids (strongly correlated with turbidity, r=0.95) were similar. Invertebrates densities were significantly lower at all downstream sites, ranging from 9 to 45% (median 26%) of densities at matched upstream sites. Downstream densities as a proportion of those upstream were negatively correlated with the logarithm of the turbidity loading (r=–0.82, P<0.05). The densities of the common taxa were also generally lower downstream of mining. Taxonomic richness was significantly lower at downstream sites in the four streams receiving higher turbidity loads (mean turbidity increase = 23–154 NTU). Lower epilithon biomass and productivity, and degraded food quality at the downstream sites probably explain the lowered invertebrate densities. At some sites, reduced bed permeability and interstitial dissolved oxygen, and avoidance reactions of invertebrates (i.e., increased drift), may have also contributed to lower invertebrate densities.Formerly DSIR Marine and Freshwater.     

The influence of turbidity on juvenile marine fishes in estuaries. Part 2. Laboratory studies,comparisons with field data and conclusions

The turbidity preferences of juveniles of 10 marine species common in estuaries of southeastern Africa were investigated in an experimental turbidity gradient. The tests allowed the elimination of all environmental factors except turbidity.Liza dumerilii (Steindachner), was found to be a clear-water species (< 10 NTU);L. macrolepis (Smith),Rhabdosargus sarba (Forsskal),Gerres filamentosus Cuvier, andValamugil buchanani (Bleeker), preferred “clear to partially turbid” water (< 50 NTU);Monodactylus argenteus (L.) preferred intermediate turbidities (10–80 NTU); and the remaining four,Rhabdosargus holubi (Steindachner),Acanthopagrus berda (Forsskal),Pomadasys commersonni (Lacépède) andTerapon jarbua (Forsskal), were indifferent to turbidity. Statistical analysis of laboratory and field data revealed significant correlations. The results of these are discussed in relation to fish distribution patterns, ecology, and the importance of turbidity to juvenile marine fishes in estuaries.     

Effect of point-of-use disinfection, flocculation and combined flocculation-disinfection on drinking water quality in western Kenya

AIMS: Point-of-use drinking water disinfection with sodium hypochlorite has been shown to improve water quality and reduce diarrhoeal disease. However, the chlorine demand of highly turbid water may render sodium hypochlorite less effective. METHODS AND RESULTS: We evaluated a novel combined flocculant-disinfectant point-of-use water treatment product and compared its effect on drinking water quality with existing technologies in western Kenya. In water from 30 sources, combined flocculant-disinfectant reduced Escherichia coli concentrations to <1 CFU100 ml(-1) for 29 (97%) and reduced turbidity to <5 nephelometric turbidity units (NTU) for 26 (87%). By contrast, water from 30 sources treated with sodium hypochlorite reduced E. coli concentrations to <1 CFU 100 ml(-1) for 25 (83%) and turbidity to <5 NTU for 5 (17%). CONCLUSIONS: For source waters over a range of turbidities in western Kenya, combined flocculant-disinfectant product effectively reduces turbidity to <5 NTU and reduces E. coli concentrations to <1 CFU 100 ml(-1). SIGNIFICANCE AND IMPACT OF THE STUDY: The novel flocculant-disinfectant product may be acceptable to consumers and may be effective in reducing diarrhoeal disease in settings where source water is highly turbid.     

The influence of turbidity on juvenile marine fishes in estuaries. part 1. field studies at Lake St. Lucia on the southeastern coast of Africa

Lake St. Lucia, the largest estuarine system in Africa (325 km²), was chosen as the field study area for a 3.5-yr ((1980)–83) investigation into relationships between water turbidity and estuarine fish distribution. The variety of habitats, from clear water, open sandy shores to shallow muddy substrata and turbid waters, together with high species diversity (108 species) rendered the area suitable for this study. The relationships between fish distribution and environmental factors were monitored by monthly seine netting of fishes at seven sites representative of the range of conditions in St. Lucia. Simultaneously, water turbidity, salinity, and temperature were recorded.The possible influences of substratum type and food availability were also investigated by using recently published data on invertebrate benthos and Zooplankton distributions. Published data were also used to determine the diet of the common fish species. The results showed that the distribution of juveniles of the 20 commonest fish species were statistically correlated only with water turbidity, water temperature, and food availability. The correlation with temperature was related to seasonal not spatial temperature patterns.Turbidity and food type influences were difficult to separate but exceptions were the anchovyThryssa vitrirostris (Gilchrist and Thompson) and the soleSolea bleekeri Boulenger which occurred only in turbid water despite the widespread occurrence of their prey, andGenes acinaces Bleeker,G. rappi (Barnard), andG. fllamentosus Cuvier, all of which occurred only in clear water although the greatest densities of their bivalve prey were in turbid waters. Similarly, the sparidsRhabdosargus holubi (Steindachner) andR. sarba (Forsskal) were distributed according to turbidity and not their preferred foods.Principal component analysis with a minimum spanning tree plot and a canonical correlation test showed that the fish fauna could be divided into five groups according to their occurrence in various turbidities. These were: clear water species (e.g. Gerreidae) in < 10 NTU, clear to partially turbid species (e.g.Liza dumerilii (Steindachner) andL. macrolepis (Smith)) in < 50 NTU, intermediate turbidity species (e.g.Valamugil cunnesius (Valenciennes) andLeiognathus equula (Forsskal)) in 10–80 NTU, turbid-water species (e.g.Elops machnata (Forsskal) andThryssa vitrirostris) in > 50 NTU, and species indifferent to turbidity (e.g.Acanthopagrus berda (Forsskal) andTeraponjarbua (Forsskal). It is, therefore, suggested that turbidity plays a significant roˆle, either singly, or in combination with other variables in determining the distribution of juvenile marine fishes in estuaries.     

The kinetics of the main phase transition of aqueous dispersions of phospholipids induced by pressure jump and monitored by raman spectroscopy

The sensitivity of the melting transition temperature of aqueous dispersions of dipalmitoyl- and distearoylphosphatidylcholine to hydrostatic pressure is used to allow measurement of the rates of isothermal freezing and melting of the lipids by rapidly changing the pressure. The degree of order of the lipids is measured by monitoring a ratio of two points in the Raman spectrum of the lipids which changes sharply at the melting temperature. Use of this Raman order ratio allows correlation between the order of the sample and the rates of transition in a manner which is impossible by monitoring only turbidity. Our longest relaxation times range upwards from a few seconds for both compounds. The freezing rates are slowest when the samples are initially fully melted, and the melting rates are slowest when the samples are initially frozen. These results imply that nucleation of the growing phase dominates the kinetics of both freezing and melting.