Pentastarch 6% / Sodium chloride 7.2% infusion 250ml bags

The potential habitability of Europa's subsurface ocean depends on its chemical composition, which may be reflected in that of Europa's geologically young surface. Investigations using Galileo Near-Infrared Mapping Spectrometer data led to the prevailing view that Europa's endogenous units are rich in sulfate salts. However, recent ground-based infrared observations have suggested that, while regions experiencing sulfur radiolysis may contain sulfate salts, Europa's more pristine endogenous material may reflect a chloride-dominated composition. Chlorides have no identifying spectral features at infrared wavelengths, but develop distinct visible-wavelength absorptions under irradiation, like that experienced on the surface of Europa. Using spectra obtained with the Hubble Space Telescope, we present the detection of a 450-nm absorption indicative of irradiated sodium chloride on the surface. The feature correlates with geologically disrupted chaos terrain, suggesting an interior source. The presence of endogenous sodium chloride on the surface of Europa has important implications for our understanding of its subsurface chemistry.

Abstract licence: CC BY-NC

In the present work, the electronic properties of the passive films formed on equiatomic CoCrFeNi and CoCrFeNiAl high-entropy alloys were investigated in sodium chloride solution. The point defect model (PDM) was employed to study the effect of aluminum addition on the transport of p-type or n-type dopants through the passive films. The crystalline structure of the alloys was determined by X-ray diffraction. CoCrFeNi alloy was comprised of one single face-centered cubic crystalline phase. Aluminum addition promoted the formation of a mixed B2 and BCC structure. X-ray photoelectron spectroscopy (XPS) analysis allowed the examination of the correlation between passive film composition and their electronic properties. The major species in the passive film of the CoCrFeNi alloy were Cr2O3 and Cr(OH)3 while Al2O3 and Al(OH)3 were the predominant species in that of the Al-containing alloy. Electrochemical impedance spectroscopy (EIS) was employed to evaluate the corrosion resistance of the alloys. Aluminum addition promoted the formation of a thicker and more defective passive film. The pitting corrosion susceptibility of the HEAs was dependent on the passive film composition and increased with Al addition. The predominance of n-type defects in the passive film of the CoCrFeNiAl alloy was enhanced upon Al addition. Interaction between passive film composition and the electronic properties of the film played a central role in the corrosion resistance of the high entropy alloys.

Abstract licence: CC BY-NC-ND

Staphylococcus aureus (S. aureus) causes persistent biofilm-related infections. Biofilm formation by S. aureus is affected by the culture conditions and is associated with certain genotypic characteristics. Here, we show that glucose and sodium chloride (NaCl) supplementation of culture media, a common practice in studies of biofilms in vitro, influences both biofilm formation by 40 S. aureus clinical isolates (methicillin-resistant and methicillin-sensitive S. aureus) and causes variations in biofilm quantification. Methicillin-resistant strains formed more robust biofilms than methicillin-sensitive strains in tryptic soy broth (TSB). However, glucose supplementation in TSB greatly promoted and stabilized biofilm formation of all strains, while additional NaCl was less efficient in this respect and resulted in significant variation in biofilm measurements. In addition, we observed that the ST239-SCCmec (Staphylococcal Cassette Chromosome mec) type III lineage formed strong biofilms in TSB supplemented with glucose and NaCl. Links between biofilm formation and accessory gene regulator (agr) status, as assessed by δ-toxin production, and with mannitol fermentation were not found. Our results show that TSB supplemented with 1.0% glucose supports robust biofilm production and reproducible quantification of S. aureus biofilm formation in vitro, whereas additional NaCl results in major variations in measurements of biofilm formation.

Abstract licence: CC BY

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

Abstract licence: CC BY