The bactericidal effect of hydrostatic pressure is reduced when bacteria are suspended in media with high osmolarity. To elucidate mechanisms responsible for the baroprotective effect of ionic and nonionic solutes, Lactococcus lactis was treated with pressures ranging from 200 to 600 MPa in a low-osmolarity buffer or with buffer containing 0.5 M sucrose or 4 M NaCl. Pressure-treated cells were ...

Poly(sodium 4-styrenesulfonate) (PSS)/poly(diallyldimethylammonium chloride) (PDADMAC) multilayers were treated with 1-5 M NaCl solutions, resulting in continuous changes in the physicochemical properties of the multilayers. Significant mass loss was observed when the salt concentration was higher than 2 M and reached as high as 72% in a 5 M NaCl solution. The disassembly occurred initially in ...

Low pH and salt are two factors contributing to the inactivation of bacterial pathogens during a 60-day curing period for cheese. The kinetics of inactivation for Mycobacterium avium subsp. paratuberculosis strains ATCC 19698 and Dominic were measured at 20 degrees C under different pH and NaCl conditions commonly used in processing cheese. The corresponding D values (decimal reduction times; t...

The protoplasm of certain cells is able to distinguish electrically between K(+) and Na(+). This has been called the potassium effect. This is illustrated by experiments with Nitella. When 0.01 M KCl which has stood in contact with Nitella is replaced by 0.01 M NaCl the P.D. changes in a positive direction by an amount which varies between 30 and 95 mv. This ability to distinguish between K(+) ...

Adenosine has been proposed to act within the juxtaglomerular apparatus (JGA) as a mediator of the inhibition of renin secretion produced by a high NaCl concentration at the macula densa. To test this hypothesis, we studied the effects of the adenosine1 (A1)-receptor blocker 8-cyclopentyl-1,3-dipropylxanthine (CPX) on renin release from single isolated rabbit JGAs with macula densa perfused. Th...

In humans, temperature influences taste intensity and quality perception, and thermal stimulation itself may elicit taste sensations. However, peripheral coding mechanisms of taste have generally been examined independently of the influence of temperature. In anesthetized rats, we characterized the single-cell responses of geniculate ganglion neurons to (1) 0.5 M sucrose, 0.1 M NaCl, 0.01 M cit...

Hyperosmotic stress caused by NaCl, LiCl, or sorbitol induces an immediate and short duration ( approximately 1 min) transient cytosolic Ca(2+) ([Ca(2+)](cyt)) increase (Ca(2+)-dependent aequorin luminescence) in Saccharomyces cerevisiae cells. The amplitude of the osmotically induced [Ca(2+)](cyt) transient was attenuated by the addition of chelating agents EGTA or BAPTA, cation channel pore b...

Chlorhexidine, a bitter bis-biguanide antiseptic, is the only known blocker of the human salty taste. In order to characterize the effects of chlorhexidine on stimulus identification, taste confusion matrix (TCM) performance was measured for subjects treated with 1.34 mM chlorhexidine gluconate (n = 9) and water controls (n = 9). Ten stimuli [water, 0.1 M NaCl, 0.1 M KCl, 0.1 mM quinine-HCl (QH...

Open-celled titanium foams were fabricated by vacuum hot pressing of a blend of Ti and NaCl powders followed by NaCl removal in water. Densification kinetics of the Ti/NaCl blends are measured at 780 ◦C at various pressures (30–50MPa), NaCl volume fractions (30–70%) and NaCl powder sizes (50–500 m). As compared to pure Ti powders, densification kinetics of the blends is faster for relative dens...