Zinc Chloride Methylene Blue. I. Biological Stain History, Physical Characteristics and Approximation of Azure B Content of Commercial Samples

Zinc chloride methylene blue appeared on the market almost contemporaneously with the zinc-free medicinal form. The former has rarely been reported as being used in blood stains. Recent suspension of manufacture of medicinal methylene blue by it. principal American producer has excited interest in the use of the zinc chloride form for the preparation of blood stains. According to Lillie (1944a,b) the azure B content of zinc chloride methylene blue may have varied from 5 to 30% in the samples studied. Taking the Merck Index (1968, 1976) figures for the spectroscopic absorption maximum (λmax) of 667.8 and 668 nm as standard, recent samples of zinc chloride methylene blue are calculated to contain 6-8% azure B. These figures are baaed on 1) the shift of λmax after exhaustive pH 9.5 chloroform extraction, 2) evaluation of the actual ratio of the observed TiCl₂ dye content to the theoretical for pure zinc chloride methylene blue, 3) comparison of spectroscopic and staining effects of graded hot dichromate oxidation products with those of highly purified azure B-methylene blue mixtures of known proportions.

As far as can be found, medicinal methylene blue is almost the exclusive source of cosin polychrome methylene blue blood stains. Lillie (1944c) included a short series comparing 5 zinc chloride methylene blues with a dozen medicinal methylene blue samples; all were oxidized with hot dichromate to produce successful Wright stains. No effort was made to remove the zinc Exhaustive pH 9.5 chloroform extraction of zinc chloride methylene blue (lot MCB 12-H-29) yielded a small amount of red dye which when extracted into 0.1 N HCI gave λmax = 650. The extraction moved the absorption peak of the zinc chloride methylene blue from 667 to 668 nm and the midpoint of the 90% maximum absorption band, 18 nm wide, from 666.5 to 667.5 nm.     

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

In this study, the fermented milk of three ropy (NCFB 2483, CRNZ 737, and LB18) and one non-ropy strains (LH30) of lactic acid bacteria were each added to aged ice cream mixes prepared with and without commercial stabilizers. Ice cream mixes with NCFB 2483 and LB18 (without stabilizers) achieved significantly higher overrun than the sample with non-ropy culture (with stabilizers). Evaluation of meltdown resistance and firmness of the ice cream indicated that samples with NCFB 2483 and LB18 ferment (without stabilizers) were comparable to ice cream with non-ropy culture (with stabilizers). Results of the particle size D[4,3] of the ice cream melt showed that the main mechanism for fat destabilization was not partial coalescence but fat aggregation due to the interactions of milk proteins and/or polysaccharides at the interface of fat globules. There was generally no significant difference in partial coalescence of the fat globules in all samples except LB18 (with stabilizers) where partial coalescence appeared to be significantly lower. The viscoelastic properties of ropy milk appeared to influence the functional properties of ice cream.     

Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame

A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at −20°C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.     

SENSORY PROPERTIES AND CONSUMER PERCEPTION OF 'HOME-MADE'AND COMMERCIAL DAIRY ICE CREAM

Sensory properties and consumer perception of 2 'home-made'and 4 commercial dairy ice creams were examined. Conventional profiling by a trained panel found that most samples differed significantly in all attributes, but distinction of 'home-made'from commercial products was limited to few attributes. Principal component analysis separated the 'home-made'products from the commercial ones mainly on the basis of differences in appearance, aroma, creamy flavors and textural attributes. A consumer group (n=105) recorded preconception of 'home-made'ice cream acceptance, then received the product samples, in unlabeled condition, for assessment of degree of liking (DOL) and for identification as 'home-made'or commercial. Internal preference mapping of the DOL ratings showed that consumers were more closely grouped around samples which had higher intensities of certain attributes. Higher 'denseness', 'vanilla'aroma and 'buttery'flavor, were associated with more liking for commercial products. The 'home-made'high fat sample, although liked, tended to be grouped with commercial products. More marked textural attributes of 'ice crystals'and 'breakage'aided identification of the low-fat 'home-made'formulation, which was less liked overall. Overall, differences between the 'home-made'and commercial samples were small but consumer perception of the term 'home-made'was viewed favorably for dairy ice cream.     

LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE-BY-SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES

The purpose of this study was to compare how similar results are achieved by three different procedures of measuring liking for ice cream. Subjects (N=56) assessed their liking for three brands of vanilla ice cream on a 9-point scale in seven sessions within three weeks. The examined procedures were (1) tasting and rating all three brands simultaneously side-by-side within the same session, (2) rating each brand in separate sessions after ad libitum consumption and (3) tasting (without consumption) and rating each brand in separate sessions. The liking scores for brands differed significantly but the differences were small because all samples were well-liked. In all procedures, the ratings of liking differed clearly between those who ranked the brand first and those who ranked it second or third, even if there was a considerable number of tied first places. Correlations among the three different measurements of liking were relatively low for all brands of ice cream (r = 0.16 – 0.37). The most preferred brand for most respondents changed from one procedure to another. The perceived characteristics were close to ideal in all brands, and all three procedures gave similar mean results. The distance of mouthfeel, creaminess, sweetness, and vanilla aroma from ideal differed between those who liked the brand best and those who rated it second or third. These differences were larger in side-by-side and after consumption conditions compared to single sample presentation.     

The effect of carbon dioxide on reduction of methylene blue by microorganisms

Summary and Conclusions The experiments ofHes which indicate that CO₂ is essential for the reduction of methylene blue by microorganisms presumably because it is required for the functioning of the cellular hydrogen transport mechanisms, have been repeated and results have been obtained that seemingly differ from those ofHes. We could not demonstrate any effect of CO₂ on the rate of methylene blue reduction by various bacteria in the presence of utilizable compounds such as glucose, sucrose, lactate and pyruvate. UsingE. coli and other bacteria we found, however, that the time required for the reduction of methylene blue was greatly increased by CO₂ removal when no substrates were added. This effect of CO₂ on the endogenous metabolism was observed only when the cells were depleted of endogenous reserves and of CO₂ by aeration or dilution.     

Twenty-four-hour variation of L-arginine/nitric oxide/cyclic guanosine monophosphate pathway demonstrated by the mouse visceral pain model

The L-arginine/nitric oxide (NO)/cyclic guanosine monophosphate (cGMP) pathway is known to be involved in central and peripheral nociceptive processes. This study evaluated the rhythmic pattern of the L-arginine/NO/cGMP pathway using the mouse visceral pain model. Experiments were performed at six different times (1, 5, 9, 13, 17, and 21 h after light on) per day in male mice synchronized to a 12 h:12 h light-dark cycle. Animals were injected s.c. with saline, 2 mg/kg L-arginine (a NO precursor), 75 mg/kg L-N(G)-nitroarginine methyl ester (L-NAME, a NOS inhibitor), 40 mg/kg methylene blue (a soluble guanylyl cyclase and/or NOS inhibitor), or 0.1 mg/kg sodium nitroprusside (a nonenzymatic NO donor) 15 min before counting 2.5 mg/kg (i.p.) p-benzoquinone (PBQ)-induced abdominal constrictions for 15 min. Blood samples were collected after the test, and the nitrite concentration was determined in serum samples. L-arginine or L-NAME caused both antinociception and nociception, depending on the circadian time of their injection. The analgesic effect of methylene blue or sodium nitroprusside exhibited significant biological time-dependent differences in PBQ-induced abdominal constrictions. Serum nitrite levels also displayed a significant 24 h variation in mice injected with PBQ, L-NAME, methylene blue, or sodium nitroprusside, but not saline or L-arginine. These results suggest that components of L-arginine/NO/cGMP pathway exhibit biological time-dependent effects on visceral nociceptive process.     

A comparison of four quantitative cytochemical methods directed toward demonstration of DNA.

Populations of nuclei isolated from mouse brain tissue were stained by the following cytochemical methods considered stoichiometric for DNA: (1) the Feulgen reaction; (2) gallocyanin-chromalum after RNase; (3) pH 4.0 methylene blue after RNase; and (4) methyl green used in the presence of 2M magnesium chloride. Replicate preparations to be stained with gallocyanin-chromalum, methylene blue, and methyl green were acetylated prior to staining. All of these groups were examined by high-resolution scanning microspectrophotometry. The results indicated that of the methods examined, the Feulgen reaction, gallocyanin-chromalum used without prior acetylation, and methylene blue used with prior acetylation were the most useful in revealing differences attributable to variability in chromatin organization. The greatest variability in total extinction measurements was observed in acetylated, methylene blue-stained nuclei, while the least variability was observed in nuclei stained with methyl green in the presence of 2 M magnesium chloride. Acetylation produced different effects on dye-binding in different groups. It greatly increased binding in nuclei stained with methylene blue; it reduced binding in the methyl green-2 M magnesium chloride series.     

RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS

The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.     

THE DETERMINATION OF COLI-AEROGENES ORGANISMS IN RAW MILK BY SURFACE SMEARS ON DRIED EOSIN METHYLENE BLUE AGAR PLATES

SUMMARY: The determination of the coli-aerogenes content of raw milk by smearing 0·1 or 0·2 ml of suitable dilutions on dried Levine's eosin methylene blue agar plates and incubating at 37° or 30°, was found too unselective as a routine technique. Only about two-thirds of the colonies showing the characteristic appearance of coli-aerogenes bacteria were confirmed as such by the formation of acid and gas in MacConkey's broth. Appreciable proportions of the numerous rose coloured colonies and of the very small dark colonies with metallic sheen, which are not considered to be coliaerogenes bacteria, formed acid and gas in MacConkey's broth.     

Detailed Differentiation of Bacteria by Means of A Mixture of Acid and Basic Dyes at Different pH-Values

As previously reported by the author (1927), a mixture of methylene blue and eosin Y can be used for the differential staining of bacteria. It gives a fairly deep staining of bacteria at about pH 3 and above. Below pH 3 the eosin Y stains bacteria only a very pale pink; at such high H-ion concentration, the eosin is present as undissociated color acid, and for this reason not enough eosin is in solution to stain bacteria. To improve the staining at such reactions, the eosin was replaced by a stronger acid dye, namely acid fuchsin. The mixture of methylene blue medicinal Merck and acid fuchsin can be successfully used at a pH-value as low as 0.8. The method of staining by this new mixture is entirely the same as with the old mixture. It is sensitive enough to detect the difference in the isoelectric points: (1) of the single bacteria from the same pure culture, (2) of different strains of the colon and typhoid organisms. Some strains of the colon organism were found by this method with an isoelectric point at a pH-value as low as that of the Staphylococcus. Others, on the contrary, have their isoelectric point as high in the pH-scale as that of the typhoid organism. The new mixture can also be used for the study of the chemical composition of the different parts of bacterial body. Applying it at a definite pH-value, the author was able to stain differentially polar bodies of the typhoid group and of the diphtheria organism. This new mixture can be recommended in staining of B. diphtheriae as a substitute for Neisser's stain. It is interesting to note that polar bodies of the colon group consist of more alkaline protein than the body of the bacteria itself, i. e., they are stained by acid fuchsin. The polar bodies of the B. diphtheriae on the contrary are composed of more acid protein than the bacterial body; i. e., they are stained by methylene blue. The impossibility of detecting the above mentioned variations in the isoelectric points of bacteria using the Gram method is explained by the absence of pH variations in the latter technic. The differentiation of bacteria by the Gram stain depends chiefly on the varying stability of the compound formed (Gram-positive or Gram-negative bacteria plus gentian violet and iodine) in the presence of organic solvents, such as alcohol, acetone, etc.     

Phylogenetic Diversity of Numerically Important Arctic Sea-Ice Bacteria Cultured at Subzero Temperature

Heterotrophic bacteria in sea ice play a key role in carbon cycling, but little is known about the predominant players at the phylogenetic level. In a study of both algal bands and clear ice habitats within summertime Arctic pack ice from the Chukchi Sea, we determined the abundance of total bacteria and actively respiring cells in melted ice samples using epifluorescence microscopy and the stains 4', 6'-diamidino-2-phenylindole 2HCl (DAPI) and 5-cyano-2,3-ditolyl tetrazolium chloride (CTC), respectively. Organic-rich and -poor culturing media were used to determine culturable members by plating (at 0 degrees C and 5 degrees C) and most-probable-number (MPN) analyses (at -1 degrees C). Total bacterial counts ranged from 5.44 x 10(4) ml(-1) in clear ice to 2.41 x 10(6) ml(-1) in algal-band ice samples, with 2-27% metabolically active by CTC stain. Plating and MPN results revealed a high degree of culturability in both types of media, but greater success in oligotrophic media (to 62% of total abundance) and from clear ice samples. The bacterial enumeration anomaly, commonly held to mean 相似文献   

Factors affecting ice nucleation in plant tissues

Factors affecting the ice nucleation temperature of plants and plant tissues were examined. The mass of a sample had a marked effect on ice nucleation temperature. Small tissue samples supercooled to −10°C and were not accurate predictors of the nucleation temperature of intact plants in either laboratory or field experiments. This effect was not unique to plant tissues and was observed in autoclaved and control soil samples. Ice nucleation temperatures of bean, corn, cotton, and soybean seedlings were influenced by the length of subzero exposure, presence of ice nucleation active bacteria, and leaf surface wetness. The number of factors influencing ice nucleation temperature suggested that predicting the freezing behavior of plants in the field will be complex.     

The roles of superoxide anion and methylene blue in the reductive activation of indoleamine 2,3-dioxygenase by ascorbic acid or by xanthine oxidase-hypoxanthine

To clarify the roles of superoxide anion (O2.-) and methylene blue in the reductive activation of the heme protein indoleamine 2,3-dioxygenase, effects of xanthine oxidase-hypoxanthine used at various oxidase concentration levels as an O2.- source and an electron donor on the catalytic activity of the dioxygenase have been examined in the presence and absence of either methylene blue or superoxide dismutase using L- and D-tryptophan as substrates. In the absence of methylene blue, initial rates of the product N-formylkynurenine formation are enhanced in parallel with the xanthine oxidase level up to approximately 100 and approximately 50% of the apparent maximal activity (approximately 2 s-1) for L- and D-Trp, respectively. Superoxide dismutase effectively inhibits the reactions by 80-98% for both isomers. Additions of methylene blue (25 microM) help to maintain the linearity of the product formation that would be rapidly lost a few minutes after the start of the reaction without the dye, especially for L-Trp. Additions of methylene blue also enhance the activity to the maximal level for D-Trp. In the presence of methylene blue, the inhibitory effects of superoxide dismutase are considerably decreased with the increase in xanthine oxidase concentration, and at near maximal dioxygenase activity levels superoxide dismutase is totally without effect. In separate anaerobic experiments leuco-methylene blue, generated either by photoreduction or by ascorbate reduction, is shown to be able to reduce the ferric dioxygenase up to 25-40%. Substrate Trp and heme ligands (CO, n-butyl isocyanide) help to shift a ferric form----ferrous form equilibrium to the right. Thus, under aerobic conditions leuco-methylene blue might similarly be able to reduce the dioxygenase in the presence of an electron donor with the aid of substrate and O2. These results strongly suggest that indoleamine 2,3-dioxygenase can be activated through different pathways either by O2.- or by an electron donor-methylene blue system. For the latter case, the dye is acting as an electron mediator from the donor to the ferric dioxygenase.     

Subsidiary Dyes in Methylene Blue

Suitable tests have been devised for the detection of azure B (trimethyl thonin) and methylene violet in methylene blue. All samples of methylene blue examined have been found to contain appreciable proportions of azure B.     

Urbanization and the Microbial Content of the North Saskatchewan River

The effect of urbanization on the microbial content of the North Saskatchewan River was determined by following the changes in the numbers of total bacteria, total eosin methylene blue (EMB) plate count, and Escherichia coli as the river flowed from its glacial source, through parklands, and out into the prairies. Changes in physical parameters such as pH, temperature, salt concentration, and the amount and nature of the suspended material were also determined to evaluate their on the microbial parameters being measured. The level of all three microbial parameters studied slowly increased as the river flowed from its glacial source out into the prairies. The major effect of small hamlets, with or without sewage treatment facilities, appears to be to supply nutrients which supports the growth of the indigenous river flora but not E. coli. In contrast, the effect of a large urban center, with a population of approximately 500,000, which utilizes primary and secondary sewage processes in disposing of sewage, is to provide the nutrients and an inoculum of E. coli which results in a marked increase in the numbers of all three microbial groups studied. The effect of this urban center was still discernible 300 miles downstream. The river was also monitored for the presence of Salmonella sp. Only one positive isolation was achieved during this study, and this isolate was characterized as being Salmonella alachua.     

Subsidiary Dyes in Methylene Blue

Suitable tests have been devised for the detection of azure B (trimethyl thonin) and methylene violet in methylene blue. All samples of methylene blue examined have been found to contain appreciable proportions of azure B.