The ability of two cyanide-resistant tissues-aged potato slices and fresh preclimacteric banana slices-to take up chloride in the presence of cyanide has been established. Extensive inhibition of chloride uptake by cyanide and chlorbenzhydroxamate together indicates that chloride absorption in the presence of cyanide is supported by respiration mediated by the alternative path. The partial inhi...

The respiration of fresh sweet potato (Ipomoea batatas) slices is resistant to, and often stimulated by, cyanide and antimycin A. m-Chlorobenzhydroxamic acid (CLAM), a selective inhibitor of the alternate path, inhibits respiration in the presence of cyanide and has a limited inhibitory effect in the presence of antimycin A. Thus, a partial bypass of the antimycinsensitive site is indicated. Re...

the demand for low fat snacks is increasing. there are different methods to produce low fat fried products. one of these methods is coating. in this study effect of carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. samples were deep fried in frying oil (palm olein) at 160, 175 and 190 ºc. in order to evaluate the effect of fryin...

The respiration of fresh potato (Solanum tuberosum, var. Russet Burbank) slices is predominantly cyanide-sensitive whether in the presence or absence of uncoupler. By contrast, the wound-induced respiration which develops in thin slices with aging is cyanide-resistant, and in the presence of cyanide, sensitive to chlorobenzhydroxamic acid, a selective inhibitor of the cyanide-resistant respirat...