Three-dimensional reconstruction of the analysed volume is one of the main goals of atom probe tomography (APT) and can deliver nearly atomic resolution (~ 0.2 nm spatial resolution) and chemical information with a mass sensitivity down to the ppm range. Extending this technique to frozen biological systems would have an enormous impact on the structural analysis of biomolecules. In previous works, we have shown that it is possible to measure frozen liquids with APT. In this paper, we demonstrate the ability of APT to trace nanoscale precipitation in frozen natural honey. While the mass signals of the common sugar fragments CxHy and CxOyHz overlap with (H2O)nH from water, we achieved correct stoichiometric values via different interpretation approaches for the peaks and thus determined the water content reliably. Next, we use honey to investigate the spatial resolution capabilities as a step toward the measurement of biological molecules in solution in 3D with sub-nanometer resolution. This may take analytical techniques to a new level, since methods of chemical characterization for cryogenic samples, especially biological samples, are still limited. 

/pdf/nanoscale-analysis-of-frozen-honey-by-atom-probe-tomography-3n1gnbyc.pdf

Nanoscale analysis of frozen honey by atom probe tomography

The objective of this paper was to determine the rheological properties especially shear stress and apparent viscosity vs. shear strain rate, and density of commercially available but also homemade tomato ketchup. The effect of tomato content of density and apparent viscosity of tomato ketchup was also described. Shear stress and apparent viscosity were observed in shear strain rates range from 0.1 s-1 up to 68 s-1. All measurements were carried out at a constant temperature of 22 °C. Experimental results were modeled using a power-law (also known as Ostwald-de Waele) model (R2 ranged from 0.9508 up to 0.9991). The flow behaviour of all measured tomato ketchup samples exhibited non-Newtonian pseudoplastic (shear thinning) behavior where the flow index (n) showed values between 0 and 1. Flow index (n) and consistency coefficient (K) can be used especially in numerical simulation of the flow behaviour of pseudoplastic (shear thinning) liquids.

https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/download/1161/1072

Rheological properties of tomato ketchup

The high antioxidant capacity of tea is well-known, but the effect of flavorings like honey or lemon has been less studied. Their antioxidants can interact with each other, the global result being also affected by the brewing temperature.The combined effect of heat (55 and 80 °C) and flavorings (acacia and honeydew honeys, lemon juice) on the total polyphenol, total flavonoid content and antioxidant capacity of black and green teas was studied.In many cases higher antioxidant capacity was obtained at 80 °C. Teas flavored with honeydew honey had higher antioxidant capacity than those containing acacia honey. Addition of lemon decreased the antioxidant capacity of tea with honey. No synergies were confirmed in any of the compositions investigated. Vitamin C content of lemon-containing black tea was reduced by half at 80 °C compared to tea brewed at 55 °C; while honey was shown to partly prevent this loss of ascorbic acid.

/pdf/impact-of-heat-treatment-and-flavorings-on-the-antioxidant-3h4jisbi9i.pdf

Impact of heat treatment and flavorings on the antioxidant capacity of black and green tea

: The effects of floral location on the physicochemical and thermal parameters of honey bee samples from Enugu North senatorial zone were evaluated. For physicochemical properties, a 14×5×10 completely randomized design (CRD) with a total of 700 observations (14 physicochemical properties as responses × 5 levels of floral location as treatment × 10 replications) was conducted. For thermal properties, a 3×5×10 CRD with a total of 150 observations (3 thermal properties as responses × 5 levels of floral location as treatment × 10 replications) was also conducted. Floral location had significant effects (P ≤ 0.05) on viscosity, electrical conductivity, sugar content, free acidity, ash content, moisture content, density, pH, colour, thermal heat conductivity and thermal heat diffusivity except, fructose/glucose (F/G) ratio and specific heat capacity. Viscosity of honey decreased as temperature increased with samples from Igbo-Eze South more viscose than those from other floral locations. Fructose had the highest mean value (35.26 g/100g), followed by glucose (31.92 g/100g) and sucrose (1.47 g/100g). All samples were generally acidic and of very high quality standard as Udenu, Igbo-Eze South and Nsukka honeys were adjudged extra white in colour while Igbo-Eze North and Igbo- Etiti were white honey. Values for thermal heat conductivity and thermal heat diffusivity were 0.44 W m -1o C -1 and 3.51 m 2 s -1 ; 0.43 W m -1o C -1 and 3.84 m 2 s -1 ; 0.44 W m -1o C -1 and 2.43 m 2 s -1 ; 0.44 W m -1o C -1 and 2.84 m 2 s -1 ; and 0.45 W m -1o C -1 and 2.69 m 2 s -1 for Igbo- Eze North, Udenu, Igbo-Eze South, Igbo-Etiti and Nsukka respectively. Honey is a promising food rich in essential minerals. Knowledge of its physicochemical and thermal properties is inevitable to facilitate its postharvest processing.

Effect of floral locations on physicochemical and thermal honey bee properties

Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications

Knowledge of bee products’ physical properties has a decisive importance for the monitoring of their quality. Thermophysical parameters are very important properties. Thermal conductivity and thermal diffusivity of selected bee products (honey, bee pollen and perga) were measured by two different methods. For identification of thermal conductivity and thermal diffusivity transient methods were used: Hot Wire (HW) and Dynamic Plane Source (DPS) method with an instrument Isomet 2104. The principle of measuring process is based on the analysis of timetemperature relation. In the first series of measurements thermal conductivity and diffusivity at constant laboratory temperature of 20 °C were measured. The second series was focused on identification of the changes in the thermophysical parameters during temperature stabilisation in the temperature range of 5–25 °C. For samples with constant temperature standard deviations and probable errors in % were calculated. For relations of thermal parameters to temperature graphical dependencies were obtained. Two different thermophysical methods were used for improvement of data reliability and data statistics.

/pdf/thermal-properties-of-selected-bee-products-57qntctrtk.pdf

Thermal properties of selected bee products.

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Thermal properties of selected bee products.