Molecular Signal Transfer of Highly Diluted Antibodies to Interferon-Gamma Regarding Kind, Time, and Distance of Exposition.

Physicochemical examinations of very high dilution (UHD) solutions subjected to certain physical factors (such as shaking) are becoming more frequent and are increasingly producing conclusive results. A much less studied phenomenon is the transfer of molecular information (i.e., UHD signals of dilute substances) from one liquid to another without an intermediate liquid phase. The aim of this study was to investigate the possibility of such a transfer of the UHD signal from the UHD solutions to the receiver solution, in particular, if the molecular source used in the donor solutions was the biologically active antibodies to interferon-gamma molecule. We were especially interested in how the transfer of the UHD signal is affected by the time of exposure of the receiver to the donor, the distance between the two, and how the transfer is affected by activation (striking) versus exposure alone. Signal transfer was evaluated by differential measurements of electrical conductivity, ORP, pH, and UV/VIS spectroscopy of the exposed liquid. The results showed that activation strongly influences signal transfer and that this can be compensated to some extent by prolonged direct exposure. In principle, exposure time has a positive effect on signal transfer. Interestingly, the results of different distances between the donor and receiver showed similar changes in the parameters in the range of 0-4 cm, as estimated in this study. While the study mainly confirms the two hypotheses, it also raises a number of new questions and provides clues for further research.

Physicochemical Study of the Molecular Signal Transfer of Ultra-High Diluted Antibodies to Interferon-Gamma.

Physicochemical investigations of (UHD) solutions subjected to certain physical factors (like shaking) are becoming more frequent and increasingly yielding convincing results. A much less studied phenomenon is the transfer of molecular information (UHD signals) from one fluid to another without an intermediate liquid phase. The purpose of this study was to investigate the possibility of such a UHD signal transfer from UHD solutions into the receiver fluid, especially when the molecular source used in solutions was a biologically active molecule of antibodies to interferon-gamma. We used physicochemical measurements and UV spectroscopy for this purpose. The results of this large pilot study confirm the possibility of such a transfer and a rough similarity to the original UHD signal donors, the weaker signal detection relative to the original donor fluids, and that exposure time improves the effect.

Physicochemical and UV/VIS measurements of UHD solutionsof water, potentized water,and different potencies of organic substance

Conventional science regards the study of UHD (highly homeopathically potentized) solutions as pseudo-science. However, an increasing number of rigorous scientific investigations demonstrate differences in physicochemical and physical characteristics of such solutions. Strictly chemically regarded, they correspond to highly distilled water. Our research team developed a system of physicochemical and UV spectrographic measurements, whereby the differences may be consistently confirmed with high statistical significance.Methods:For measurement of the physicochemical parameters,we usedpH,electrical conductivity,and oxidation-reduction potential (ORP)sensors.For UV/VIS spectroscopymeasurements,we useda Macherey-Nagelspectrophotometer.For UHD research, we used two batches of substances: Russian (R) and Brazilian (B). In R, distilled water (W) was used for dilutions and potencies as follows: potentized water (W cH9), potentized dilution of antibodies to interferon-gamma (Abs IFNγ cH9), the same original substance in the form of a mixture of potencies (Abs IFNγ cH12, cH30, cH50, shortly Abs IFNγ mix). Furthermore, we prepared higher potencies of the substances (supplementary potentiation) in a specially prepared solution and measured their characteristics. In B, the solution was used for further dilutions and potencies as follows: potentized water (W cH1) and Glyphosate potencies (Gly cH6 => cH8, cH30 => cH 32, and cH200 => cH 202).For direct or post-hoc analysis, we used Wilcoxon signed-rank test, two-tailed.Results:UV-VIS spectroscopy (R): measurements of received liquids potentized for further cH1 show statistically significant differences between all substances, except between water W and W cH9 at 260 nm. Significant differences (p-values) were as follows: Abs IFNγ mixvs. W= 0.007; Abs IFNγ mixvs.W cH9=0.008; Abs IFNγ cH9vs. W=0.044; Abs IFNγ cH9vs.W cH9= 0.026; Abs IFNγ mixvs.W cH9= 0.007; W vs.W cH9= 0.506.Physicochemical measurements:R: measurementsdemonstrated statistical difference only in pH (Abs IFNγ mix towards all others). Significant differences (p-values) were as follows: Abs IFNγ mixvs. W=0.022; Abs IFNγ mixvs.W cH9=0.005; Abs IFNγ mixvs.Abs IFNγ cH9=0.025. After supplementarypotentiation, we obtained a more conspicuous picture with many statistical differences in conductivity and ORP, ranging from p= 0.001 to 0.046.A difference between water and potentized water has also been demonstrated.B: the measurements demonstrated statistical differences mainly in pH between Gly cH8 and the rest and between Gly cH202 and W cH1.Significant differences (p-values) were as follows:Gly cH8vs. Gly cH32 =0.027; Gly cH8vs. Gly cH202 = 0.011; Gly cH8vs. W cH1= 0.014; Gly cH202vs. W cH1= 0.034.Conclusion:UV/VIS at wavelength 260 nm Abs IFNγ mix discloses a pattern similar to exclusion zone (EZ)water at 270 nm.By additional potentiation and with physicochemical measurements, we obtained higher statistical differences than in the original dilutions.In contrast, UV/VIS spectroscopy showed more conspicuous results without additional potentiation. However, the very act of succussion becomes very distinct

Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling.

Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the quality of chocolate based on physicochemical data, and sensory properties, using the five basic tastes. Data for physicochemical analysis (pH, Brix, viscosity, and color), and sensory properties (basic taste intensities) of chocolate were recorded. These data and results obtained from near-infrared spectroscopy were used to develop two machine learning models to predict the physicochemical parameters (Model 1) and sensory descriptors (Model 2) of chocolate. The results show that the models developed had high accuracy, with R = 0.99 for Model 1 and R = 0.93 for Model 2. The thus-developed models can be used as an alternative to consumer panels to determine the sensory properties of chocolate more accurately with lower cost using the chemical parameters.

Extending the study of mass transport across the gas-liquid interface by reversed-flow gas chromatography.

The transfer of dichlorodifluoromethane to water was utilized as model system to provide better insight on the determination of mass transport parameters across the gas-liquid interface. Weak signals by reversed-flow gas chromatography were recorded at various temperatures, from 320.7 to 344.3 K, by digitizing and smoothing the output of the flame ionization detector. A flexible uncertainty analysis distinguished the main sources of error in the determined parameters, suggesting improvements on the utilized experimental setup. Liquid diffusivities decreased with rising temperature (4.39 to 1.01 × 10-10 m2 s-1), approaching literature values at lower temperatures. The estimated liquid film thicknesses similarly decreased (1.8 to 1.0 × 10-4 m) and were one order of magnitude larger than previous findings, due to the larger extent of evaporation permitted by the current experimental setup. A mass transfer coefficient was estimated, corresponding to the endothermic contribution of the reverse (liquid-to-gas) process, whose activation energy (43.4 ±â€¯2.8 kJ mol-1) matched the vaporization enthalpy of water in the studied temperature range. Successful comparisons were made with literature distribution coefficients and Henry's law constants. The dissolution of CFC-12 in water was found to be exothermic, slightly spontaneous at lower temperatures and approaching equilibrium at higher ones (indicated by the small negative molar Gibbs free energy values), with negative entropy change values [average: -(190.7 ±â€¯6.9) J K-1 mol-1], as expected for a process of increased order.

Ageing Study of Palm Oil and Coconut Oil in the Presence of Insulation Paper for Transformers Application.

This paper presents a sealed ageing study of palm oil (PO) and coconut oil (CO) in the presence of insulation paper. The type of PO under study is refined, bleached, and deodorized palm oil (RBDPO) olein. Three different variations of RBDPO and one sample of CO are aged at temperatures of 90 °C, 110 °C, and 130 °C. The properties of RBDPO and CO as well as paper under ageing are then analysed through dielectric and physicochemical measurements. It is found that the effect of ageing is not significant on the alternating current (AC) breakdown voltages and relative permittivities of RBDPO and CO. There is a slight increment trend of the resistivity for CO, while for all of the RBDPO, the resistivity slightly decreases as the ageing progresses. Only CO shows an apparent reduction of the dielectric dissipation factor. Throughout the ageing time, the acidities of all of the RBDPO and CO remain at low level, while the moisture in oils decreases. The tensile index (TI) of the papers for all of the RBDPO and CO retain more than 50% of the TI. A significant increment of the paper ageing rates of all of the RBDPO and CO is observed at an ageing temperature of 130 °C.

An inverse gas chromatographic methodology for studying gas-liquid mass transfer.

A novel methodology of reversed flow inverse gas chromatography (RF-IGC) is presented. It permits the simultaneous determination of mass transfer coefficients across the gas liquid interface as well as the respective solubility parameters and thermodynamic functions of dissolution of gases into liquids. The standard deviation of the experimentally determined parameters is estimated for first time, which combined with the successful comparison of the values of the present parameters with other literature ones ascertain the reliability of the methodology. Another novelty of the present work is that the chromatographic sampling of the physicochemical phenomena is done without performing the usual flow reversals procedure. Vinyl chloride monomer's (VCM) interaction with various composition liquid foods: orange juice, milk and olive oil was used as model system. The present transfer rates are controlled by the gas film at lower temperatures, but at higher temperatures the resistances in both films tend to become equal. The found liquid diffusivity values express the total mass transfer from the gas phase into the liquid's bulk and they decrease with rising temperature, as the solubilities of gases in liquids do. Solubility, expressed by Henry's law constant and the mean values of interfacial thickness are of the same order of magnitude to literature ones. From the thermodynamic point of view, VCM dissolution in all liquids is accompanied by significant heat release and it is a slightly non-spontaneous process, near equilibrium, while the entropy change values are negative.

Caracterização do óleo das sementes de Pachira aquatica Aublet para aproveitamento alimentar / Characterization of seed oil Pachira aquatica Aublet for food utilization

Os frutos de Pachira aquatica Aublet apresentam sementes comestíveis com características organolépticas muito apreciadas pelas populações amazônicas, sendo pouco utilizados em outras regiões. Este trabalho teve como objetivo caracterizar as sementes quanto à composição centesimal e determinar as características físico-químicas e perfil de ácidos graxos. A determinação da composição centesimal das sementes (teores de umidade, lipídios, proteínas, cinzas e carboidratos) e análises do óleo extraído das mesmas (ácidos graxos livres, índices de peróxido, iodo, refração, saponificação, ponto de fusão e perfil de ácidos graxos) foram realizadas seguindo metodologia oficial. O teor de óleo nas sementes 38,39 por cento demonstrou que estas têm potencial para aproveitamento industrial. Das características físico-químicas analisadas, o óleo extraído das sementes apresentou 39,2 por cento de ácidos graxos livres (expresso em por cento ácido oleico), índice de iodo de 27,4 g I2.100 g-1, índice de saponificação de 208,0 mg.KOH g-1, índice de refração (40 °C) de 1,4569 e ponto de fusão de 41,9 °C. Quanto à composição de ácidos graxos do óleo predominaram os ácidos palmítico (44,93 por cento), oleico (39,27 por cento) e linoleico (11,35 por cento). Tal fato favorece o uso deste óleo como matéria-prima para as indústrias alimentícia, farmacêutica e de cosméticos.

The fruits of Pachira aquatica Aublet present edible seeds with organoleptic characteristics much appreciated by peoples in the Amazon, with little being used in other regions. This study aimed to characterize the seeds and to determine the composition and physicochemical characteristics and fatty acid profile. Determining the composition of the seeds (moisture, lipids, proteins, carbohydrates and ash) and analysis of oil extracted from them (free fatty acids, peroxide, iodine, refractive index, saponification value, melting point and fatty acid profile) was performed following the official methodology. The oil content in the seeds 38.39 percent showed that these have potential for industrial use. The physical and chemical analysis, the oil extracted from the seeds showed 39.2 percent of free fatty acids ( percent oleic acid), iodine value of 27.4 I2.100 g-1, saponification number of 208.0 mg.KOH g-1, refractive index (40 °C) of 1.4569 and melting point of 41.9 °C. Regarding the composition of fatty acids palmitic predominated oil (44.93 percent), oleic (39.27 percent) and linoleic (11.35 percent). This fact favors the use of oil as raw material for the food, pharmaceutical and cosmetic industries.