Quantitative and qualitative analysis of haemoglobin variants using capillary zone electrophoresis.

Capillary zone electrophoresis (CZE) has been introduced into the clinical chemistry laboratory because of its range of potential applications. In this paper, we evaluate an alkaline CZE method for the quantification of HbA2 and HbF and also assess the combination of the alkaline CZE method with an acid CZE method for the determination of haemoglobin variants in an automated fashion. Correlation of the HbA2% determined between the HbA2-CZE method (alkaline conditions) and the Helena Sickle Thal Quick Column method was good (r = 0.

Minimum Inhibitory Concentration (MIC) of Sodium Lactate and Sodium Chloride for Spoilage Organisms and Pathogens at Different pH Values and Temperatures.

A selection of food spoilage organisms and pathogens were screened for sensitivity towards sodium lactate. The effect of pH (5.7 to 7.

Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages.

A modified Monod equation was successfully applied to describe the maximum specific growth rate of Listeria innocua in a broth model in the presence of various concentrations of sodium lactate or NaCl. The combined effects of temperature and pH were assessed by translating the parameters of the modified Monod equation mu(m), alpha, and p') as functions of pH and/or temperature. As a result, the area in which the growth rate could be predicted was extended to include as a variable not only the salt concentration but also pH and temperature.

Modelling growth rates of Listeria innocua as a function of lactate concentration.

The effect of sodium lactate (NaL) concentration on growth of Listeria innocua in a yeast-extract/peptone broth at pH 5.5, 6.0, 6.

Effect of Sodium Lactate on Toxin Production, Spore Germination and Heat Resistance of Proteolytic Clostridium botulinum Strains.

The effect of sodium lactate and sodium lactate combined with sodium chloride (NaCl) on toxin production by proteolytic strains of Clostridium botulinum was determined in peptone-yeast extract medium, pH 6.1. Both inhibitors were also tested for their effect on thermal destruction of spores.