Oils and fats are key elements in the taste, melting properties, shelf life, and appearance of foods. Composite Spectra of 4 Oils (Olive, Sesame, Canola and Caesar Salad Dressing) Showing Differences Observed by NMR
Baby Food Analysis
Overlay of all 5 baby food products showing NMR variability
In situ NMR analyses of Escherichia coli fermentations
Analyses of the ‘mixed acid’ fermentation during grow mb-0th of Escherichia coli on glucose and citrate will be performed to identify and quantitatively estimate the concentrations of the two substrates.
Identification of fermentation substrates and products can be achieved by coincidence of selected diagnostic proton signals of individual compounds in the same solvent.
The entire course of these in situ proton measurements during grow mb-0th can be obtained automatically. The utilization and formation of the substances in the fermentation is being monitoring simultaneously, without sampling and individual analysis.
This versatile and rapid method for the simultaneous, direct and automatic analysis of mixtures of many compounds has the potential to be extended to routine on-line analyses of industrial fermentations.
Pathways used by E. coli ALS974 during anaerobic conversion of glucose and acetate to principally lactate and some ethanol