The Experts below are selected from a list of 127245 Experts worldwide ranked by ideXlab platform
David Pernitsky - One of the best experts on this subject based on the ideXlab platform.
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oil sands steam assisted gravity drainage process water sample aging during long Term Storage
Energy & Fuels, 2015Co-Authors: Matthew Alan Petersen, Claire Susan Henderson, Annie Q Sun, David PernitskyAbstract:Technology development activities are routinely performed using process water samples collected and stored for several months while tests are being conducted. The results of the technology development activities are highly correlated to the water composition and properties. Processes such as atmospheric oxygen contamination, microbiological activity, and ultraviolet (UV) oxidation have the potential to act on a sample during long-Term Storage and modify the properties that may be relevant to technology development testing. These changes are referred to as “aging”. Process water samples collected from a steam-assisted gravity drainage (SAGD) bitumen production plant were subjected to different Storage conditions and monitored for nearly 5 months. The sample organic composition and physical characteristics of the water were found to be highly dependent upon Storage conditions, particularly atmospheric oxygen exposure. Oxygen exposure appeared to drive abiotic polymerization and precipitation of phenolic spe...
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Oil Sands Steam-Assisted Gravity Drainage Process Water Sample Aging during Long-Term Storage
2015Co-Authors: Matthew Alan Petersen, Annie Q Sun, Claire S. Henderson, David PernitskyAbstract:Technology development activities are routinely performed using process water samples collected and stored for several months while tests are being conducted. The results of the technology development activities are highly correlated to the water composition and properties. Processes such as atmospheric oxygen contamination, microbiological activity, and ultraviolet (UV) oxidation have the potential to act on a sample during long-Term Storage and modify the properties that may be relevant to technology development testing. These changes are referred to as “aging”. Process water samples collected from a steam-assisted gravity drainage (SAGD) bitumen production plant were subjected to different Storage conditions and monitored for nearly 5 months. The sample organic composition and physical characteristics of the water were found to be highly dependent upon Storage conditions, particularly atmospheric oxygen exposure. Oxygen exposure appeared to drive abiotic polymerization and precipitation of phenolic species and promote aerobic microbiological activity. These results highlight the importance of excluding oxygen from the sample during collection and Storage activities. Sample aging must be accounted for in technology development testing activities
Bernard Tetu - One of the best experts on this subject based on the ideXlab platform.
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effect of process unit operations and long Term Storage on catechin contents in egcg enriched tea drink
Food Research International, 2010Co-Authors: Laurent Bazinet, Monica Arayafarias, Alain Doyen, Dominique Trudel, Bernard TetuAbstract:Due to the increasing market for functional foods and the chemopreventive action of ()-epigallocatechin gallate (EGCG), manufacturers produce ready-to-drink green tea infusions enriched or not in EGCG. However, the maintenance of green tea catechins stability in drinks is always a challenge. In this context, the objectives of this study were (1) to assess the catechin stability in tea drink during a 6-month Storage, (2) to evaluate the impact of process unit operations on catechin stability and (3) to compare the catechin and caffeine contents of commercially available tea drinks. It appeared that the stability of catechins during long-Term Storage was optimum at low temperature (4 C) and acidic pH (pH 4.0). During the processing of the EGCG-enriched green tea drink, all the process unit operations, except heat-treatment, had no impact on catechin concentrations. In addition, in commercially available tea drinks, except enriched green tea drinks, their catechin contents are very low to provide health benefits.
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effect of process unit operations and long Term Storage on catechin contents in egcg enriched tea drink
Food Research International, 2010Co-Authors: Laurent Bazinet, Monica Arayafarias, Alain Doyen, Dominique Trudel, Bernard TetuAbstract:Due to the increasing market for functional foods and the chemopreventive action of ()-epigallocatechin gallate (EGCG), manufacturers produce ready-to-drink green tea infusions enriched or not in EGCG. However, the maintenance of green tea catechins stability in drinks is always a challenge. In this context, the objectives of this study were (1) to assess the catechin stability in tea drink during a 6-month Storage, (2) to evaluate the impact of process unit operations on catechin stability and (3) to compare the catechin and caffeine contents of commercially available tea drinks. It appeared that the stability of catechins during long-Term Storage was optimum at low temperature (4 C) and acidic pH (pH 4.0). During the processing of the EGCG-enriched green tea drink, all the process unit operations, except heat-treatment, had no impact on catechin concentrations. In addition, in commercially available tea drinks, except enriched green tea drinks, their catechin contents are very low to provide health benefits.
Matthew Alan Petersen - One of the best experts on this subject based on the ideXlab platform.
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oil sands steam assisted gravity drainage process water sample aging during long Term Storage
Energy & Fuels, 2015Co-Authors: Matthew Alan Petersen, Claire Susan Henderson, Annie Q Sun, David PernitskyAbstract:Technology development activities are routinely performed using process water samples collected and stored for several months while tests are being conducted. The results of the technology development activities are highly correlated to the water composition and properties. Processes such as atmospheric oxygen contamination, microbiological activity, and ultraviolet (UV) oxidation have the potential to act on a sample during long-Term Storage and modify the properties that may be relevant to technology development testing. These changes are referred to as “aging”. Process water samples collected from a steam-assisted gravity drainage (SAGD) bitumen production plant were subjected to different Storage conditions and monitored for nearly 5 months. The sample organic composition and physical characteristics of the water were found to be highly dependent upon Storage conditions, particularly atmospheric oxygen exposure. Oxygen exposure appeared to drive abiotic polymerization and precipitation of phenolic spe...
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Oil Sands Steam-Assisted Gravity Drainage Process Water Sample Aging during Long-Term Storage
2015Co-Authors: Matthew Alan Petersen, Annie Q Sun, Claire S. Henderson, David PernitskyAbstract:Technology development activities are routinely performed using process water samples collected and stored for several months while tests are being conducted. The results of the technology development activities are highly correlated to the water composition and properties. Processes such as atmospheric oxygen contamination, microbiological activity, and ultraviolet (UV) oxidation have the potential to act on a sample during long-Term Storage and modify the properties that may be relevant to technology development testing. These changes are referred to as “aging”. Process water samples collected from a steam-assisted gravity drainage (SAGD) bitumen production plant were subjected to different Storage conditions and monitored for nearly 5 months. The sample organic composition and physical characteristics of the water were found to be highly dependent upon Storage conditions, particularly atmospheric oxygen exposure. Oxygen exposure appeared to drive abiotic polymerization and precipitation of phenolic species and promote aerobic microbiological activity. These results highlight the importance of excluding oxygen from the sample during collection and Storage activities. Sample aging must be accounted for in technology development testing activities
Theodore W Randolph - One of the best experts on this subject based on the ideXlab platform.
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effects of tween 80 and sucrose on acute short Term stability and long Term Storage at 20 c of a recombinant hemoglobin
Journal of Pharmaceutical Sciences, 1998Co-Authors: Bruce A. Kerwin, Martin C Heller, Steven H Levin, Theodore W RandolphAbstract:The addition of low levels of surfactant polyoxyethylene 20 sorbitan monooleate, Tween 80, to recombinant hemoglobin in phosphate-buffered saline minimized the level of protein aggregation during acute freeze–thaw studies. Addition of sucrose alone to the phosphate-buffered saline formulation, up to 0.5 M, provided minimal protection against freeze–thaw induced aggregation. In contrast to the acute stability studies, long-Term Storage at − 20 °C induced aggregation and methemoglobin formation in those formulations containing only Tween 80 in phosphate-buffered saline. Addition of sucrose between 0.1 and 0.5 M to the formulation prevented formation of aggregates and severely arrested methemoglobin formation during the long-Term − 20 °C Storage. Specific binding of Tween 80 to the hemoglobin was not observed using 16–doxyl stearic acid partitioning techniques with electron paramagnetic resonance. Minor structural changes to the protein secondary structure during freezing in the absence and presence of Tween 80 were observed with Fourier transform infrared spectroscopy. The alterations were partially prevented by addition of the sucrose. It is likely that the Tween 80 severely reduced protein aggregation during the acute stability studies by preventing the hemoglobin from reaching the air–liquid interface or the liquid– surface interfaces. The reduction in methemoglobin formation and aggregation observed during long-Term Storage can be accounted for on the premise that the sucrose reduced localized unfolding of the protein in a manner similar to the preferential exclusion theory (Arakawa, T.; and Timasheff, S. N. 1982, Biochemistry 1982, 21, 6536–6544). These studies demonstrate that acute formulation screening studies, albeit useful, may not necessarily predict protein stability during long-Term Storage.
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effects of tween 80 and sucrose on acute short Term stability and long Term Storage at 20 c of a recombinant hemoglobin
Journal of Pharmaceutical Sciences, 1998Co-Authors: Bruce A. Kerwin, Steven H Levin, Martin Heller, Theodore W RandolphAbstract:The addition of low levels of surfactant polyoxyethylene 20 sorbitan monooleate, Tween 80, to recombinant hemoglobin in phosphate-buffered saline minimized the level of protein aggregation during acute freeze-thaw studies. Addition of sucrose alone to the phosphate-buffered saline formulation, up to 0.5 M, provided minimal protection against freeze-thaw induced aggregation. In contrast to the acute stability studies, long-Term Storage at -20 degrees C induced aggregation and methemoglobin formation in those formulations containing only Tween 80 in phosphate-buffered saline. Addition of sucrose between 0.1 and 0.5 M to the formulation prevented formation of aggregates and severely arrested methemoglobin formation during the long-Term -20 degrees C Storage. Specific binding of Tween 80 to the hemoglobin was not observed using 16-doxyl stearic acid partitioning techniques with electron paramagnetic resonance. Minor structural changes to the protein secondary structure during freezing in the absence and presence of Tween 80 were observed with Fourier transform infrared spectroscopy. The alterations were partially prevented by addition of the sucrose. It is likely that the Tween 80 severely reduced protein aggregation during the acute stability studies by preventing the hemoglobin from reaching the air-liquid interface or the liquid-surface interfaces. The reduction in methemoglobin formation and aggregation observed during long-Term Storage can be accounted for on the premise that the sucrose reduced localized unfolding of the protein in a manner similar to the preferential exclusion theory (Arakawa, T.; and Timasheff, S. N. 1982, Biochemistry 1982, 21, 6536-6544). These studies demonstrate that acute formulation screening studies, albeit useful, may not necessarily predict protein stability during long-Term Storage.
Laurent Bazinet - One of the best experts on this subject based on the ideXlab platform.
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effect of process unit operations and long Term Storage on catechin contents in egcg enriched tea drink
Food Research International, 2010Co-Authors: Laurent Bazinet, Monica Arayafarias, Alain Doyen, Dominique Trudel, Bernard TetuAbstract:Due to the increasing market for functional foods and the chemopreventive action of ()-epigallocatechin gallate (EGCG), manufacturers produce ready-to-drink green tea infusions enriched or not in EGCG. However, the maintenance of green tea catechins stability in drinks is always a challenge. In this context, the objectives of this study were (1) to assess the catechin stability in tea drink during a 6-month Storage, (2) to evaluate the impact of process unit operations on catechin stability and (3) to compare the catechin and caffeine contents of commercially available tea drinks. It appeared that the stability of catechins during long-Term Storage was optimum at low temperature (4 C) and acidic pH (pH 4.0). During the processing of the EGCG-enriched green tea drink, all the process unit operations, except heat-treatment, had no impact on catechin concentrations. In addition, in commercially available tea drinks, except enriched green tea drinks, their catechin contents are very low to provide health benefits.
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effect of process unit operations and long Term Storage on catechin contents in egcg enriched tea drink
Food Research International, 2010Co-Authors: Laurent Bazinet, Monica Arayafarias, Alain Doyen, Dominique Trudel, Bernard TetuAbstract:Due to the increasing market for functional foods and the chemopreventive action of ()-epigallocatechin gallate (EGCG), manufacturers produce ready-to-drink green tea infusions enriched or not in EGCG. However, the maintenance of green tea catechins stability in drinks is always a challenge. In this context, the objectives of this study were (1) to assess the catechin stability in tea drink during a 6-month Storage, (2) to evaluate the impact of process unit operations on catechin stability and (3) to compare the catechin and caffeine contents of commercially available tea drinks. It appeared that the stability of catechins during long-Term Storage was optimum at low temperature (4 C) and acidic pH (pH 4.0). During the processing of the EGCG-enriched green tea drink, all the process unit operations, except heat-treatment, had no impact on catechin concentrations. In addition, in commercially available tea drinks, except enriched green tea drinks, their catechin contents are very low to provide health benefits.
