The stability of Haynes 230 and Hastelloy C-276 nickel alloys exposed to high temperature molten salt with trace contaminants (i.e., water and oxygen) is found to be acceptable for using these metals to house anaerobic MgCl2-KCl and NaCl-KCl-ZnCl2 molten salts at 800oC. The corrosion rate determined by gravimetric tests range from -98 µm/year to 20. 13 µm/year at 800˚C. The corrosion rate is estimated to be 16.14 µm/year for Haynes 230 and 10.03 µm/year for Hastelloy C-276 based on the weight loss and surface area of the coupons when the coupons of Haynes 230 and Hastelloy C-276 alloys are immersed in molten MgCl2-KCl salt in sealed quartz containers and left in an oven at a temperature of 800˚C up to 16 days. The corrosion rate is estimated to be -20.46 µm/year for Haynes 230 and -7.36 µm/year for Hastelloy C-276 based on the weight loss and surface area of the coupons when the alloys are immersed in molten NaCl-KCl-ZnCl2 salt in sealed quartz containers and left in an oven at 800˚C up to 56 days. The corrosion rate of the alloys are well below the DOE requirement of 50 µm/year for the alloys in molten chloride salts to be considered acceptably stable. Ultimate tensile strength (UTS) after immersion of Haynes 230 and Hastelloy C-276 in molten salt ranged from 634 MPa to 860 MPa. The UTS of Haynes 230 is estimated to be 642 MPa after exposure to NaCl-KCl-ZnCl2 for 4 weeks at 800˚c and 841 MPa after exposure to MgCl2-KCl for 4 weeks at 800˚c compared to an untreated sample which achieved a UTS of 851 MPa. Likewise, the UTS of Hastelloy C-276 is estimated to be 692 MPa after exposure to NaCl-KCl-ZnCl2 for 4 weeks at 800˚c and 842 MPa after exposure to MgCl2-KCl for 4 weeks at 800˚c compared to an untreated sample which achieved a UTS of 830 MPa. Molten chloride salts, such as NaCl-KCl-ZnCl2 and KCl-MgCl2, are pretreated by heating and bubbling dry Argon gas in the salt in order to remove oxygen and water and thereby reduce the corrosion of metal containers of molten salt. Monitoring the relative humidity and percent oxygen of the exhaust gas during the sparging of dry Argon at 240 sccm into 150 g of molten chloride salt at 500˚C for NaCl-KCl-ZnCl2 and 700˚C for KCl-MgCl2 allows an estimation time to reach a low level of oxygen and water in the salt and to estimate the amount of oxygen and water removed. Results show water is more difficult to remove than oxygen from the salt. Ten minutes of sparging with dry argon brings oxygen content of exhuast gas to<0.1% O2. Approximately fifty minutes of sparging leaves the exhaust gas only containing<0.7% RH. The total moles of oxygen removed from the salts are estimated to be 0.0043 moles for molten NaCl-KCl-ZnCl2 and 0.0076 moles for KCl-MgCl2. The total moles of water removed from the NaCl-KCl-ZnCl2 salt is estimated to be 0.016108379 moles and 0.002321214 moles from molten KCl-MgCl2.

Objectives: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in ‘pan francés’ bread. Design: The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in ‘pan francés’ bread without detection by consumers. In Phase 2, a quasi-experimental, pre–post intervention study assessed the effects of the introduction of low-salt bread on bakery sales. Setting: A municipal bakery in Miraflores, Lima, Peru. Subjects: Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2. Results: On average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (SD 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P = 0·82) and 20 % (P =0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of ‘pan francés’ (P=0·70) or other types of bread (P =0·36). Results were consistent when using different statistical techniques. Conclusions: The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population’s cardiovascular health.

Chloride intracellular channel proteins have homology to ion channels and omega class of glutathione-S-transferases but channel activity is not well established, suggesting roles in other signaling pathways. Among the six CLICs, CLIC1 and CLIC4 are expressed in endothelial cells (EC) and act to promote EC proliferation, capillary-like networks, and lumen formation. We and others determined that Sphingosine-1-phosphate (S1P) signaling promotes transient CLIC4 membrane localization. We report that CLIC1 and CLIC4 have distinct roles in endothelial S1P signaling. In knockdown studies, CLIC1 and CLIC4 were independently required for S1PR1-mediated Rac1 activation, enhanced EC barrier integrity, and EC migration. CLIC1 was uniquely required for S1PR2/3-driven RhoA activation and actin stress fiber formation, while CLIC4 was uniquely required for thrombin/PAR-driven RhoA activation and endothelial permeability. CLICs were not required for other GPCR-mediated pathways measured, including S1PR1-mediated cAMP regulation downstream of Gαi, or Ras and ERK activation downstream of Gβγ. Endothelial β-adrenergic signaling, which uses Gαs, was unaltered by loss of CLICs. Further investigation of receptor tyrosine kinase signaling (VEGF, EGF) in endothelial cells reveals their signaling cascades do not depend on CLICs as well. We conclude that CLICs mediate S1PR-driven RhoA and Rac1 regulation, and thrombin/PAR-driven RhoA activation, and a possible mediator for endothelial GPCR by modulating Rac1 and RhoA. CLIC N-termini contain membrane insertion motifs and the putative ion channel domain, while the C-termini contain two predicted SH domains. Chimeric proteins generated by swapping N and C-termini of CLIC1 and CLIC4 were used in rescue experiments. The C-terminal domain was determined to confer S1PR1-CLIC-Rac1 mediated barrier function and migration. We further characterized N-termini of CLIC4 and membrane localization of by generating CLIC4 C-termini truncated protein, along with CLIC4 C-termini fusing with Lck-peptide for myristylation and plasma membrane re-localization. CLIC4 C-termini alone fails to rescue S1PR1-CLIC-Rac1 mediated barrier function, while membrane localization of the CLIC4 C-terminal domain functions in S1P signaling, suggesting the N-terminal domain confers membrane localization but not signaling function. Thus, we conclude S1P promotes cell localization of CLIC4 to the EC plasma membrane through N-termini, which then regulates Rac1 mediated events through C-termini. Through these findings, our work defines a molecular mechanism through which CLICs function in endothelium.

Não consta resumo na publicação. / Abstract not available.

No description available.

ClC-1 is the major skeletal muscle chloride channel and is essential for re-establishing the resting membrane potential of muscle cells after an action potential has occurred. Many mutations throughout the CLCN1 gene, which codes for the CIC-1 protein, have been demonstrated via characterisation in heterologous expression systems, to be causative mutations for either Dominant Myotonia Congenita or Recessive Generalised Myotonia. Recently, increasing numbers of myotonic mutations have been found in the carboxyl tail of CIC-1, which demonstrates its importance as a domain that is essential for the normal function of CIC-1 channels. Previous studies in our laboratory defined a region of 18 amino acids in the immediate post D13 segment of rat CIC-1, essential for the expression of functional channels. / thesis (PhDBiomedicalScience)--University of South Australia, 2002.

Doctor of Philisophy (PhD) / Despite their early discovery, relatively few classes of ruthenium dinitrogen complexes are known. This work describes the successful coordination of dinitrogen to the electron-rich alkylphosphine cores [RuCl(dmpe)2]+ and [RuCl(depe)2]+ by chloride abstraction from both the cis and trans dichloro derivatives. One such complex, trans-[RuCl(N2)(dmpe)2](BArF24), possesses the most activated ruthenium νNN reported to date. A variety of chloride abstraction agents were tested on the cis and trans isomers of [RuCl2(P-P)2] (P-P = dmpe, depe) with the choice of abstracting agent, anion and solvent all found to significantly affect the outcome. Reaction with silver triflate and trimethylsilyl triflate was found to give dichlororuthenium(III) products, which could be readily reduced to the ruthenium(II) starting materials with common reducing agents, as well as by alcohols and hydrazine. The use of thallium triflate avoided oxidation and led to the formation of the crystallographically characterised polymeric incorporation product, [{trans-[RuCl2(dmpe)2]•Tl(OTf)}n] from trans-[RuCl2(dmpe)2] and the interesting chloride-bridged ruthenium dimer cis-[{Ru(depe)2}2(μ-Cl)2](OTf)2 from trans-[RuCl2(depe)2]. Anion exchange of the complex [{trans-[RuCl2(dmpe)2]•Tl(OTf)}n] with the non-coordinating anion tetrakis(3,5-bis(trifluoromethyl)phenyl)borate resulted in removal of thallium from the system and coordination of dinitrogen to give trans-[RuCl(N2)(dmpe)2](BArF24). Cis-[{Ru(depe)2}2(μ-Cl)2](OTf)2 was found to readily react with a variety of small ligands and gave products such as cis-[RuCl(CO)(depe)2](OTf), cis-[RuCl(NCMe)(depe)2](OTf), cis-[RuCl(CNtBu)(depe)2](OTf), cis-[RuCl(NH3)(depe)2](OTf), cis-[RuCl(N3)(depe)2], and trans-[RuCl(η2-H2)(depe)2](OTf). A preliminary X-ray single crystal structure analysis was conducted on the complex cis-[RuCl(CNtBu)(depe)2](OTf). The thallium(I) salt Tl(BArF24) was found to be an efficient chloride abstraction agent under mild conditions. Reactions with cis- and trans-[RuCl2(depe)2] and cis-[RuCl2(dmpe)2] furnished dinitrogen complexes of the form cis-[{RuCl(P-P)2}2(μ-N2)](BArF24)2, whilst reaction of trans-[RuCl2(dmpe)2] with Tl(BArF24) led to the stable five-coordinate complex trans-[RuCl(dmpe)2](BArF24). Vapour diffusion techniques applied to a solution of cis-[{RuCl(depe)2}2(μ-N2)](BArF24)2 gave rise to crystals of trans-[RuCl(N2)(depe)2](BArF24), on which preliminary X-ray molecular structure analysis was performed. Reactions of both cis-[{Ru(depe)2}2(μ-Cl)2](OTf)2 and trans-[RuCl2(dmpe)2] with high pressure (140 psi) dinitrogen at 140 150°C in methanol or tetrahydrofuran resulted in solvent carbonyl abstraction to afford trans-[RuCl(CO)(depe)2](OTf) and trans-[RuCl(CO)(dmpe)2](Cl) from the depe and dmpe complexes respectively. The molecular structure of trans-[RuCl(CO)(dmpe)2](Cl) was determined via single crystal X-ray structure analysis.

This microcosm study demonstrated the enhanced anaerobic transformation of vinyl chloride (VC) to ethylene. A previous microcosm study from Point Mugu site showed the accumulation of VC due to the slow transformation step of VC to ethylene. To overcome the rate-limiting step, two laboratory experiments tested the effect of trichloroethylene (TCE) additions on the rate enhancement, repeated low TCE additions and high TCE concentration additions. TCE (2 ��mol) was repeatedly added over a two week interval. In a parallel study, an equal amount of VC was added to another set of microcosms. TCE addition increased VC transformation to ethylene, with nearly 19% VC conversion to ethylene compared to 4% VC conversion in the VC added controls. However, the increased VC transformation rates were not sufficient enough to avoid VC accumulation. Rate of VC transformation decreased once TCE addition was stopped. This indicated the mixed culture required the transformation of TCE to maintain VC transformation rates. With TCE added at high concentrations (100 mg/L and 200 mg/L), nearly complete transformation of TCE to ethylene was observed. After the addition of high TCE concentrations, low concentration TCE (3 ��mol) was added and near 95% transformed to ethylene in 45 days. Two different low hydrogen yielding substrates, butyrate and propionate, were tested. Both were equally effective in promoting TCE dechlorination. Methanogenesis was inhibited at high TCE concentration with both substrates. Kinetic analysis of VC transformation data showed VC transformation followed the first order kinetics with respect to concentrations using a modified Monod equation. First-order kinetic constants increased after the addition of high ICE concentrations. After 200 mg/L of TCE addition, the first-order kinetic constant increased by factor of six compared to the rate obtained from the earlier low TCE concentration addition. However, reintroduction of TCE at low concentration maintained similar enhanced kinetic constants, as achieved at high concentration. This indicated the enhancement of VC transformation to ethylene was likely due to the growth of microorganisms using TCE as a terminal electron acceptor. These microorganisms were likely responsible for the transformation of VC to ethylene. / Graduation date: 2001

by David H. Douglass, Jr. and M.W.P. Strandberg. / "September 1, 1961." "Reprinted from Physica, vol. 27, pp. 1-17, 1961." / Bibliography: p. 17. / Army Signal Corps Contract No. W-36-039-sc-78108. Dept. of the Army Task 3-99-20-001 and Project 3-99-00-000. Army Signal Corps Contract DA36-039-sc-87376.

When available, wet pack peaches are produced by repackaging sliced and/or diced canned clingstone peaches into a 5-ounce MRE pouch, followed by a thermal process. In this study, wet pack diced peaches were processed in 5-ounce pouches using canned, fresh, and frozen peaches as the raw material. Calcium chloride was added at 0.0 or 0.5% (w/w) to the pouches. The pouches were then stored at 37°C for six months or 50°C for six weeks. The peaches were evaluated for texture, drained weight, pH, brix and sensory evaluations.The canned peaches were not significantly different from wet pack peaches processed using frozen and fresh peaches for overall liking when stored at 37°C for six months. Based on the inability of panelists to differentiate between peach types for overall liking, this study suggests that producers should continue to use canned clingstone peaches as the peach source for wet pack peaches.When calcium chloride was applied to wet pack peaches before thermal processing at 0.5% w/w, a significant increase was seen in the firmness of wet pack peaches after processing. Peaches treated with calcium chloride did not lose firmness as quickly when stored at 50°C for six weeks, but showed no difference in firmness loss rates when stored at 37°C for six months. Sensory analysis of the samples stored at 37°C for six months showed an improvement in firmness scores but a drastic decline in overall acceptance due to the impact of flavor scores.viMultiple levels of calcium chloride showed increased firming effects as the percentage of calcium chloride increased, with negative effects on flavor as the percentage increased. Flavor was not significantly affected by calcium chloride at 0.125% in sensory analysis. This study concludes that to optimize flavor and firmness of wet pack peaches, calcium chloride should only be added at a level up to 0.125%(w/w) that will result in a final pH ≥3.85.