N 1 filter paper

Manufactured by Cytiva

Sourced in Germany, United Kingdom

N°1 filter paper is a laboratory filtration product designed to separate solids from liquids. It is made from high-quality materials to provide consistent performance and reliable results. The core function of N°1 filter paper is to facilitate the filtration process in various laboratory applications.

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Filter paper #1 N°1 paper N°1 filter Filter paper

72 protocols using n 1 filter paper

Characterization of Bovine Meat Broth

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Bovine meat steaks were trimmed of all external fat and cut into pieces of a uniform size (3 × 3 × 3 cm). The meat pieces were boiled in distilled water for 20 min. Approximately 500 mL of meat broth was obtained and vacuum filtered using Whatman nº 1 filter paper, and the filtrate was sterilized by autoclavation for 15 min (1.21 atm). The obtained broth was stored at −20 °C in aliquots of 50 mL, and when required, one aliquot was thawed under refrigeration (7 ± 1 °C) and used for the experimental analysis.
The meat broth was characterized with regard to its physico-chemical characteristics (acidity, moisture, protein, fat, carbohydrate, mineral content and pH value) according to standard procedures. The physico-chemical characteristics for the meat broth used in the assays are shown in Table 1.

de Souza E.L., Meira Q.G., de Medeiros Barbosa I., Athayde A.J., da Conceição M.L, & de Siqueira Júnior J.P. (2014). Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers. Brazilian Journal of Microbiology, 45(1), 67-75.

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Extraction of Ruta chalepensis bioactives

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Five kg of fresh R. chalepensis plant specimens were acquired in the North of Mexico (25.53607 N, 103.52117 W). The plant material was dried for 10 days at room temperature. The aerial parts were ground to a fine powder. One hundred g of fresh powder was weighed, and 1,000 mL of distilled water was added; the mixture was heated to 100º C, shaken for 1 h, and then filtered with Whatman Nº 1 filter paper using a vacuum pump. The filtrate was taken to dryness in a furnace set at 40ºC to obtain the dry extract, which was stored at 5ºC in the dark until it was used. A voucher specimen of Ruta chalepensis, numbered 60663, was deposited in the Herbarium of the Benemérita Universidad Autónoma de Puebla (BUAP), Mexico.

Martínez-Pérez E.F., Hernández-Terán F, & Serrano-Gallardo L.B. (2017). IN VIVO EFFECT OF RUTA CHALEPENSIS EXTRACT ON HEPATIC CYTOCHROME 3A1 IN RATS. African Journal of Traditional, Complementary, and Alternative Medicines, 14(4), 62-68.

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Soil Water Holding Capacity Determination

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Soil samples were sieved (2 mm) and adjusted to 50–60% of maximum water holding capacity (WHC) before running the bioassays. WHC was measured by placing soil samples in cylindrical glass tubes closed at the bottom with Whatman Nº 1 filter paper fastened with elastic bands. Excess water was added and the test ended when liquid stopped draining trough the bottom. WHC was determined by weighing each soil sample obtained, and then drying it at 105 °C and weighing it again (Querejeta et al., 2014 ). The soil samples WHC expressed as a percentage of dry mass were: E1 (71 ± 2)% and E2 (66 ± 5)%.

Fitó Friedrichs G., Berenstein G., Nasello S., Dutra Alcoba Y.Y., Hughes E.A., Basack S, & Montserrat J.M. (2020). Human exposure and mass balance distribution during procymidone application in horticultural greenhouses. Heliyon, 6(1), e03093.

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Determining Water Solubility and Moisture Content of Films

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WS of the films was determined as reported by Gontard et al. (1994) with slight modifications. Briefly, the pieces of the film (2.0 × 2.0 cm²) were weighted, and dissolved in 50 ml of distilled water at 25ºC for 24 hr using an incubator equipped with a heating unit. Finally, the remaining pieces were filtered through Whatman nº 1 filter paper and dried at 105°C until reaching a constant weight (W1). WS was determined using the following equation:

W S (%) = \frac{W_{0} ‐ W_{1}}{W_{0}} \times 100

in which, W0 indicates the initial dry weight.
In order to measure MC of the pieces of the film, first they were conditioned, and then their weight loss after heating at 105°C until reaching constant weight was recorded. MC value was calculated as follows (Zolfi et al., 2014):

M C = \frac{Water weight loss}{Moist film weight} \times 100

Water vapor permeability of the films were determined as follows: The films were sealed over beakers containing silica gel (0% RH). Initially, the beakers were weighed every 9 hr and then weighted every 24 hr for 4 days. Following formula was used to calculate WVP of the films:

W V P = \frac{Δ m}{A Δ t} \frac{X}{Δ p}

here, Δm/Δt is weight gain per unit of time (g s^‐1), X shows the films’ thickness (mm), and A is exposed the area of the films (m²) (ASTM Standard 1989).

Taghinia P., Abdolshahi A., Sedaghati S, & Shokrollahi B. (2021). Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring. Food Science & Nutrition, 9(2), 1222-1231.

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Lipid Oxidation Assessment via TBA

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Lipid stability was assessed using the 2-thiobarbituric acid (TBA) method suggested by Vyncke [23 (link)]. An aliquot of 2 g of homogenized cooked sample was scattered in 10 ml 5% trichloroacetic acid for 2 min, using an Ultra-Turrax (Ika T25 basic, Staufen, Germany). The homogenate was maintained at −10 °C during 10 min and centrifuged at 3500 rpm for 10 min. The supernatant was filtered through a Whatman Nº 1 filter paper. Then, 5 ml of filtrate was reacted with 5 ml of 0.02 M TBA solution and incubated in a water bath at 97 °C during 40 min. Finally, the samples were cooled at room temperature and the absorbance was determined at 532 nm. A standard curve of malonaldehyde with 1,1-3,3 tetraetoxipropane (TEP) was used to obtain the thiobarbituric acid reactive substances (TBARS) value, which was expressed as mg malonaldehyde concentration (MDA) per kg of muscle.

Echegaray N., Pateiro M., Zhang W., Domínguez R., Campagnol P.C., Carballo J, & Lorenzo J.M. (2020). Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods, 9(6), 754.

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Encapsulation Efficiency Determination

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Encapsulation efficiency was determined by the method of Bae & Lee (2008) (link), with modifications. Hexane (10 mL) and 1 g of microparticles were added to glass vials, manually shaken for 2 min at ambient temperature, and filtered through Whatman nº 1 filter paper. The residual powder was rinsed twice with 10 mL of hexane and dried to constant weight at 60 °C. Surface oil content (non-encapsulated oil) was calculated as the percentage difference in sample weight before and after extraction, and the total oil was assumed to be equal to the initial oil (Carvalho et al., 2014) (link). Encapsulation Efficiency (EE) was determined using Equation 1:
where total Oil is the total oil content and surface Oil is the content of non-encapsulated oil on the surface of microparticles.

Santos F.H., Silveira B.M.P.e., Souza L.L.d., Duarte A.K.C., Ribeiro M.C., Pereira K.C., & Costa J.M.G.d. (2020). Influence of wall materials on the microencapsulation of pequi oil by spray drying. Brazilian journal of food technology/Brazilian Journal of Food Technology, 23.

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Anatomical and Histological Analysis of Peanut Root

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Peanut seeds, kindly supplied by "El Carmen S.A." Córdoba, Argentina, were surface sterilized following the method previously described by Vincent (1970) . Then, they were germinated at 28ºC in Petri dishes on a layer of Whatman Nº1 filter paper and moistened cotton, until the radicle reached 3-5 cm. Seedlings were transferred to an hydroponic system with Hoagland´s nutrient solution (Hoagland and Arnon 1950) For anatomical and histological studies, the main root of a fresh peanut plant was cut into 5 mm length portions, at 1 cm from the root tip as described in Bianucci et al. (2012) . The tissues were cut with a rotary microtome and the samples were stained as described by Johansen (1940) and O'Brien and Mc Cully (1981) . The photomicrographs were taken using an Axiophot Carl Zeiss microscope (Germany).
In situ localization of superoxide anion (O 2 -) was done incubating freshly roots segments in 1 mM nitroblue tetrazolium (NBT), prepared in 10 mM sodium citrate buffer pH 6, for 8 hours, following the procedure described by Frahry and Schopfer (2001) . H 2 O 2 was visually detected incubating freshly roots segments in 1 mg mL -1 3,3-diaminobenzidine (DAB) as substrate for 8 hours (Orozco-Cárdenas and Ryan 1999). The roots were observed and photographed under a
stereoscopic microscope Stemi SV6, Carl Zeiss (Germany), with a digital camera Canon (China).

Bianucci E., Furlan A., Tordable M.D.C., Hernández L.E., Carpena-Ruiz R.O, & Castro S. (2017). Antioxidant responses of peanut roots exposed to realistic groundwater doses of arsenate: Identification of glutathione S-transferase as a suitable biomarker for metalloid toxicity. Chemosphere, 181.

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Isolation of Colostrum Carbohydrates

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Fat and proteins were removed from the samples following the methodology described by Martínez-Ferez, Guadix & Guadix, (2006) with small modifications. Briefly, samples were defatted by centrifugation at 6500 × g for 15 min at 5 ºC, then kept in an ice bath for 30 min and filtrated through Whatman Nº 1 filter paper to remove the supernatant lipid layer, which was discarded.
The total protein fraction was precipitated by adding two volumes of cold ethanol to the skimmed colostrum samples and shaking for 2 h in an ice bath. The solution was then centrifuged at 6500 × g for 30 min at 5 ºC and supernatant was carefully collected.
Ethanol was evaporated from the sample in a rotary evaporator (Büchi Labortechnik AG, Flawil, Switzerland) at 37 ºC and the remaining aqueous solution containing the carbohydrate fraction was frozen and lyophilized.

Martín-Ortiz A., Moreno F.J., Ruiz-Matute A.I, & Sanz M.L. (2019). Selective biotechnological fractionation of goat milk carbohydrates. International dairy journal, 94.

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Yogurt Physicochemical Properties Evaluation

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Yogurt viscosity was determined at 25 °C using a Brookfield^® LVDV II+ viscometer (Middleboro, MA, USA) and an adapter for small samples (S70 spiral adapter) at a 100 rpm speed. The scanning results were recorded 30 s after the beginning of the analyses.
In order to measure yogurt syneresis, the method described by Riener et al. [24 (link)] was used, with some adaptations. A total of 30 g of each sample was uniformly spread on Whatman^® n.1 filter paper (São Paulo, Brazil); then, these were put into funnels and placed on top of graduated cylinders. Sets were placed at 4 °C ± 1 °C for five hours. The expelled serum was collected, and the volume was recorded.
The profile analysis of yogurt texture (firmness and elasticity) was performed according to Sandoval-Castilla et al. [25 (link)], with some adaptations. Firmness and elasticity parameters were quantified as defined by Bourne [26 ]: firmness—the maximum required force as the test cell penetrates 30 mm into the sample; elasticity—the degree to which a sample returns to its original shape after deformation. Yogurt texture characteristics were obtained through a Brookfield^® CT3 Texture Analyzer (Middleboro, MA, USA). Experiments were conducted through compression tests, namely, using a cylindrical probe (TA4/1000) with 38.1 mm diameter (distance: 10 mm, test speed: 1 mm s⁻¹, compression force: 4 g).

da Silva A.T., de Lima J.J., Reis P., Passos M., Baumgartner C.G., Sereno A.B., Krüger C.C, & Cândido L.M. (2022). Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods, 11(23), 3861.

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Murtilla Fruit Extraction and Analysis

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Fresh fruits of five genotypes of murtilla (Ugni molinae Turcz.) (G14-4, G19-1, G22-1, G23-1, and G27-1) were obtained from the Agricultural Research Institute, Vilcún, Chile (INIA Carillanca). The fruits were harvested in April 2012 at the INIA Carillanca experimental station located close to Puerto Saavedra, Araucanía Region, Chile (38°45′S, 73°21′W). Six grams of fruit of each genotype was ground in a mortar and transferred to a bottle containing 20 mL⁻¹ of prewarmed (30°C) distilled water. The mixture was shaken in an incubator (GFL 3032, Germany) at 170 rpm, 30°C, for 20 min and vacuum-filtered (Whatman N° 1 filter paper). The aqueous extract was stored under refrigeration, protected from light and oxygen, until each analysis.

Jofré I., Cuevas M., de Castro L.S., de Agostini Losano J.D., Torres M.A., Alvear M., Scheuermann E., Andrade A.F., Nichi M., Assumpção M.E, & Romero F. (2019). Antioxidant Effect of a Polyphenol-Rich Murtilla (Ugni molinae Turcz.) Extract and Its Effect on the Regulation of Metabolism in Refrigerated Boar Sperm. Oxidative Medicine and Cellular Longevity, 2019, 2917513.

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