Chemical effects on L X-rays spectra of PrF₃, PrCl₃, PrBr₃, Pr₂O₃, Pr₆O₁₁ and Pr₂(SO₄)₃ compounds have been investigated from measured IL_i/IL_α (i = l and β₆), IL_j/IL_β1 (j = η, γ₅ and γ₁), IL_k/IL_γ1 (k = γ₅ and η) intensity ratios using high resolution poly-chromatic WDXRF, and monochromatic excitation by 6.49 keV in vacuum (10^-2 Torr) and Ag K_αβ (22.581 keV) X-rays photons in EDXRF spectrometers. The experimental results clearly exhibit significant variation in measured intensity ratios of L X-ray components of investigated compounds from pure elemental form and theoretically predicted values evaluated using different atomic parameters. Furthermore, the change in inner shell/subshells binding energy resulting from the transitions of outer shell/subshell electrons is also inferred from the shifts of order ∼0.1-0.70 eV in L_l, L_β2 and L_γ1 components of PrF₃, PrCl₃, PrBr₃, Pr₂O₃, Pr₆O₁₁ and Pr₂(SO₄)₃ WDXRF spectra relative to pure ₅₉Pr. The variation in intensity ratios and shift in Ll, L_β2 and L_γ1 X-ray components of ₅₉Pr compounds are attributed to crystal defects, structural effects and exchange interactions between core and valence electrons of different ligands attached to central ₅₉Pr atom. The reliable experimental data would be helpful in the theoretical interpretation of standard reference data for inner-shell vacancy decay parameters used in X-ray fluorescence analysis of compound samples.

2024-01-01·Heliyon

Effect of fortification with CaCO3 nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices

Article

作者: Zapata Montoya, José E ; Gómez-Alvarez, Luz Marina

Food fortification has attracted interest in recent years, due to the understanding that micronutrient deficiency is one of the causes of the global burden of disease, and that food fortification aims to prevent or correct a demonstrated deficiency of one or more nutrients in a specific population or population groups. Nutritional value is an important concern regarding fortification and new product development. However, people are not willing to sacrifice the organoleptic characteristics of food products. Therefore, the effect of CaCO₃ nanoparticles (NPs-CaCO₃) and commercial CaCO₃ on the physical and sensory properties of three food matrices (cookies, fruit rolls and dairy desserts) was evaluated. A texture analysis was performed on cookies and fruit rolls; a viscosity analysis on dairy desserts; and a color analysis and sensory profile on the three matrices. The results showed that both types of calcium increase hardness in fortified biscuits and fruit rolls but, in the latter case, commercial calcium caused a higher increase in hardness (p < 0.05). Viscosity was higher in the desserts with NPs. Color presented significant changes in all the fortified matrices. These findings demonstrated that Ca-NPs are a good strategy for food fortification compared to commercial calcium carbonate, as fortification with high levels of calcium is a challenge for the food industry due to its effects on the product. The results showed that, in the matrices with commercial calcium, the changes were more evident, while the matrices fortified with Ca-NP have a better sensory response than commercial Ca, with a higher level of acceptance by the judges. Therefore Ca-NPs can be considered to be a good source of calcium for food product fortification that causes a slight effect on physical and sensory properties.

2011-09-01·Veterinary Record3区 · 农林科学

Comparison of a chlorhexidine and a benzoyl peroxide shampoo as sole treatment in canine superficial pyoderma

3区 · 农林科学

Article

作者: Loeffler, A. ; Bond, R. ; Cobb, M. A.

The clinical and antibacterial efficacy of two shampoos used as a sole antibacterial treatment in dogs with superficial pyoderma were investigated and compared. In a randomised, partially blinded study, a 3 per cent chlorhexidine gluconate shampoo (Chlorhex 3; Leo Animal Health) was compared against a 2.5 per cent benzoyl peroxide shampoo (Paxcutol; Virbac) in 22 dogs with superficial pyoderma. Dogs were washed two to three times weekly with a 10‐minute contact time over 21 days. Clinical scores and bacterial counts were assessed on days 1, 8 and 22 and compared within and between treatment groups; overall response was assessed at the end of the study. Twenty dogs completed the study; 15 (68.2 per cent) showed an overall clinical improvement and the clinical signs resolved in three chlorhexidine‐treated dogs. In the chlorhexidine‐treated group, scores for papules/pustules (P<0.001), investigator‐assessed pruritus (P=0.003), total bacterial counts (P=0.003) and counts for coagulase‐positive staphylococci (P=0.003) were reduced after three weeks. Scores and bacterial counts did not vary significantly in the benzoyl peroxide‐treated group.

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