sodium-acetate--anhydrous and tartaric-acid

The effects of sodium citrate (SC), sodium acetate (SA) and sodium tartrate (ST) spraying on mung bean germination were investigated. Exogenous SC, ST and SA treatments significantly reduced the phytic acid content and increased the antioxidant enzyme activities. In this study, an iTRAQ-based proteomic approach was employed to explore the proteomes of mung bean sprouts, and 81, 101 and 90 differentially expressed proteins were identified in 4-day-old SC-, SA- and ST-treated mung bean sprouts, with 38 proteins present in all samples. Functional classification analysis showed that most of the differentially expressed proteins in mung bean sprouts subjected to the three treatments were involved in carbohydrate and energy metabolism. The inhibitory effect of the SA treatment was probably due to impairments in protein biosynthesis, whereas enhanced energy metabolism, accelerated reserve hydrolysis and protein processing were very important strategies for growth stimulation in response to ST and SC treatments.

Topics: Acid Phosphatase; Citrates; Food Additives; Food Handling; Gene Expression Regulation, Plant; Glycoproteins; Inositol Polyphosphate 5-Phosphatases; Phytic Acid; Plant Proteins; Protein Biosynthesis; Proteomics; Sodium Acetate; Sodium Citrate; Tartrates; Up-Regulation; Vigna

The application of ion chromatography with the single pump cycling-column-switching technique was described for the analysis of trace inorganic anions in weak acid salts within a single run. Due to the hydrogen ions provided by an anion suppressor electrolyzing water, weak acid anions could be transformed into weak acids, existing as molecules, after passing through the suppressor. Therefore, an anion suppressor and ion-exclusion column were adopted to achieve on-line matrix elimination of weak acid anions with high concentration for the analysis of trace inorganic anions in weak acid salts. A series of standard solutions consisting of target anions of various concentrations from 0.005 to 10 mg/L were analyzed, with correlation coefficients r ≥ 0.9990. The limits of detection were in the range of 0.67 to 1.51 μg/L, based on the signal-to-noise ratio of 3 and a 25 μL injection volume. Relative standard deviations for retention time, peak area, and peak height were all less than 2.01%. A spiking study was performed with satisfactory recoveries between 90.3 and 104.4% for all anions. The chromatographic system was successfully applied to the analysis of trace inorganic anions in five weak acid salts.

Topics: Acids; Anions; Chromatography, Ion Exchange; Citrates; Formates; Hydrogen; Limit of Detection; Reproducibility of Results; Salts; Signal-To-Noise Ratio; Sodium Acetate; Sodium Citrate; Sodium Lactate; Tartrates; Water

Thirty-one proteins and viruses that we knew from our own experience could be crystallized, or had been reported to have been crystallized by others, were investigated. In this experiment, each protein or virus was subjected to a crystallization screen of 12 different salts, each titrated to pH 7.2 beforehand, at concentrations ranging from 20% saturation to 90% saturation. Eight macromolecules failed to crystallize at all from any salt and were omitted from consideration. From the remaining 23 proteins, each salt was scored according to how many proteins and viruses it successfully crystallized. Among several results, one was particularly striking. Sodium malonate clearly was much more successful than any other salt, resulting in the crystallization of 19 of the 23 macromolecules, almost twice as effective as the next most successful salt, which was a draw between sodium acetate, sodium tartrate, sodium formate, and ammonium sulfate (11 of 22). The high success rate of sodium malonate in producing crystals was even more impressive when an overall unique success rate with individual macromolecules was considered.

Topics: Ammonium Sulfate; Animals; Crystallization; Crystallography; Formates; Humans; Hydrogen-Ion Concentration; Malonates; Proteins; Salts; Sodium Acetate; Tartrates; Temperature; Viruses