Water extraction methods are widely used to extract phosphorus (P) from soils for both agronomic and environmental purposes. Both the presence of soil colloids in soil water filtrates, and the contribution of colloidal P to the molybdate-reactive phosphorus (MRP) concentration measured in these filtrates, are well documented. However, relatively little attention has been given to the direct disturbance by colloids of MRP measurement. The objective of this paper is to show this influence found for water extracts with a soil to solution ratio of 1:60 (v/v) (P(w)), obtained from a heavy clay soil in the Netherlands. Colloidal particles, which passed a 0.45-mum filter, caused a large overestimation of MRP. The low ionic strength of the P(w) filtrates (on average 0.64 mmol(c) L(-1)) probably caused soil dispersion and increased detachment of colloids from soil during extraction. After NaCl addition, followed by 0.45-mum filtration, MRP was on average 93% lower. This can be ascribed to flocculation of colloids and removal by filtration. A low ionic strength can thus lead to the direct disturbance by colloidal particles of MRP measurement in waters from soils sensitive to release of colloids.
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http://dx.doi.org/10.2134/jeq2005.0028 | DOI Listing |
Proc Natl Acad Sci U S A
January 2025
Department of Chemical Engineering, Stanford University, Stanford, CA 94305.
The crowded bacterial cytoplasm is composed of biomolecules that span several orders of magnitude in size and electrical charge. This complexity has been proposed as the source of the rich spatial organization and apparent anomalous diffusion of intracellular components, although this has not been tested directly. Here, we use biplane microscopy to track the 3D motion of self-assembled bacterial genetically encoded multimeric nanoparticles (bGEMs) with tunable size (20 to 50 nm) and charge (-3,240 to +2,700 e) in live cells.
View Article and Find Full Text PDFGels
January 2025
Physics Department, Lomonosov Moscow State University, Leninskie Gory 1-2, 119991 Moscow, Russia.
Understanding the adsorption features of polymer microgels with different chemical compositions and structures is crucial in studying the mechanisms of respective emulsion stabilization. Specifically, the use of stimuli-responsive particles can introduce new properties and broaden the application range of such complex systems. Recently, we demonstrated that emulsions stabilized by microgels composed of interpenetrating networks (IPNs) of poly-N-isopropylacrylamide (PNIPAM) and polyacrylic acid (PAA) exhibit higher colloidal stability upon heating compared to PNIPAM homopolymer and other relevant PNIPAM-based copolymer counterparts.
View Article and Find Full Text PDFFood Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science, Southwest University, Chongqing 400715, PR China. Electronic address:
This study applied high hydrostatic pressure (HHP) treatment to buffalo milk casein to assess the influence of different pressure levels on its structural characteristics, physicochemical properties, and functional properties. The results showed that although HHP had no marked impact on the zeta potential and secondary structure, it altered the protein's spatial structure (primarily its tertiary structure), and improved dispersion properties (such as particle size, solubility, and turbidity), as well as foaming properties. Additionally, HHP improved the antioxidant activity and antibacterial activity against Escherichia coli.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.
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