An electronic tongue (TS-5000Z, INSENT, Kanagawa, Tokyo, Japan) possessed nine taste sensors including sourness, astringency, sweetness umami, bitterness, saltiness, richness, after-taste-A, and aftertaste-B, as shown by Woertz et al. [28 (link)]. The concentration of taste is converted into electrical signals, and the electrical signals were then converted into an evaluation value of staff. Electronic tongue measurement was as follows: samples (1 g) were pasted by the glass mortar (8 × 10 cm) for 2 min. This paste (1 g) was mingled with 100 mL of distilled water and stirred for 5 min (1000 rpm). The mixture was centrifuged at 5000 rpm with a Centrifuge (SIGMA 3-18K, Sartorius, Göttingen, Germany). After 5 min, the supernatant (taste substances) was poured into the test cup (diameter 30 mm, height 35 mm) for electronic tongue measurement. Each sample was assessed four times; the measurement cycle consisted of measuring the reference solution followed by the sample solution, a short (2–4 s) cleaning step, and measurement of the aftertaste. Assessing the value from the voltage change (mV) of the inner and outer membranes of taste was directly proportional to the concentration of the taste substances and an evaluation value of staff was recorded for assessing.
Sigma 3 18k
Manufactured by Sartorius
Sourced in Germany
The Sigma 3-18K is a laboratory centrifuge designed for a wide range of applications. It features a maximum speed of 18,000 RPM and a maximum RCF of 30,130 x g. The centrifuge can accommodate various rotor types and can handle sample volumes up to 1,000 mL.
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Lab products found in correlation
Genesys 10s uv vis spectrophotometer, by Thermo Fisher Scientific (2 mentions)
Uv dad detector, by Agilent Technologies (1 mentions)
High performance liquid chromatography (hplc), by Thermo Fisher Scientific (1 mentions)
As 3000, by Thermo Fisher Scientific (1 mentions)
Scm1000, by Thermo Fisher Scientific (1 mentions)
γ tocopherol, by Merck Group (1 mentions)
Dl α tocopherol, by Merck Group (1 mentions)
Agilent 1100 hplc system, by Agilent Technologies (1 mentions)
7 protocols using sigma 3 18k
1
Assessing Food Taste Profile Using Electronic Tongue
2
Histamine Analysis in Fish Sauce
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Histamine analysis was carried out according to the method proposed by Cinquina, et al. [11 (link)]. Briefly, fish sauce samples of about 10 g were transferred to centrifuge tubes and homogenized with 10 mL of 6% perchloric acid. The homogenates were centrifuged (Sigma 3–18 K, Sartorius, Germany) at 10,000× g and 4 °C for 10 min and filtered through Whatman paper No.1. Standard solutions of histamine dihydrochloride were also prepared to obtain the calibration curve. An HPLC analysis was performed with an Agilent 1290 chromatography system equipped with a UV/DAD detector set at 210 nm (Agilent Technologies Inc., Santa Clara, CA, USA). The chromatographic column used was a Supelcosil LC-ABZ C18, 5 μm, 150 × 4.6 mm. Phosphate buffer pH 6.9 (85%) and acetonitrile (15%) were used in the isocratic elution system, with a flow rate of 1.2 mL/min.
3
HPLC Analysis of Serum Biomarkers
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The samples were centrifuged (Sigma 3-18K; Sartorius AG, Göttingen, Germany) at 7500×g and 4 °C for 15 min to separate the liquid phase. A volume of 1 mL of the separated serum was taken and mixed with 1 mL of 0.2% trifluoroacetic acid (TFA) and filtered through a 0.45-µm membrane filter. The filtrate was injected into the HPLC (Thermo Finnigan Inc., San Jose, CA, USA) system coupled with an autosampler (model AS3000), a degaser (SCM 1000), a gradient pump (P4000) and a UV DAD detector (6000LP). The C18 (250 mm×4.6 mm, 5 µm, 300 Å) RP-HPLC column was used. Deionized water containing 0.1% TFA was used as mobile phase A and acetonitrile (UV grade) containing 0.1% TFA was used as mobile phase B (19 (link)). Measurements were made at 280 nm and data were evaluated with ChromQuest 5.0 software (Thermo Fisher Scientific Inc, Waltham, MA, USA).
4
Ferric Reducing Antioxidant Power (FRAP) Assay
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The FRAP was determined according to the modified method described by Shon, et al. [32 (link)]. In this assay, the reducing power was recorded by measuring the reduction of Fe+3 into Fe+2. An aliquot (1 mL) of methanolic extract solution was diluted in 2.5 mL of 20 M phosphate buffer (pH: 6.6), 2.5 mL 1% (w/v) potassium ferricyanide followed by incubation at 50 °C for 30 min. After incubation, 2.5 mL of trichloroacetic acid 10% was added to the solution and centrifuged (Sigma 3–18 K, Sartorius, Gettingen, Germany) at 650 g for 10 min. The supernatant (5 mL) was taken and mixed with distilled water (5 mL), followed by 500 µL ferric chloride solution (1% w/v) and mixed thoroughly. The solution was incubated at ambient temperature for 10 min. The absorbance was recorded at 700 nm using Genesys 10-S UV-Vis spectrophotometer (Thermo Fisher Scientific, Waltham, MA, USA) and expressed as milligram quercetin equivalent/g of freeze-dried crude extract (mg QE/g CE).
5
Ferric Reducing Antioxidant Capacity Assay
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Ferric reducing antioxidant power assay (FRAP) FRAP was determined according to the modified method described by Shon et al. (2003) . In this method, antioxidants reduce the ferric ion (Fe 3+ ) to ferrous ion (Fe 2+ ), a blue product, which has maximum absorption at 700 nm. An aliquot (1 mL) of methanolic extract solution was diluted in 2.5 mL of 20 M phosphate buffer (pH: 6.6) and 2.5 mL 1% (w/v) potassium ferricyanide, followed by incubating the mixture at 50°C for 30 min. After incubation, 2.5 mL of trichloroacetic acid (10%) was added to the solution and centrifuged (Sigma 3-18K, Sartorius, Gettingen, Germany) at 650 g for 10 min. The supernatant (5 mL) was taken and mixed with distilled water (5 mL) followed by 500 µL ferric chloride solution (1% w/v) and mixed thoroughly. Solution was incubated at ambient temperature for 10 min. The absorbance was recorded at 700 nm using Genesys 10-S UV-Vis spectrophotometer (Thermo Fisher Scientific,Waltham, MA, USA) and expressed as milligram quercetin equivalent/g freeze-dried of crude extract (mg QE/g CE).
6
Evaluating Yogurt Syneresis and Water-Holding Capacity
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Susceptibility to syneresis (STS) was evaluated according to the method of Isanga and Zhang (2009) by placing 100 mL of yogurt sample on a funnel lined with Whatman no. 1 filter paper (Whatman Int. Ltd., Maidstone, UK). After 6 h of drainage, separated whey was measured and used as index of syneresis. The following formula was used for the calculation of STS:
where V 1 is the volume of whey collected after drainage and V 2 is the volume of yogurt sample. The water-holding capacity (WHC) of yogurts was measured by the centrifugation (Sigma 3-18K, Sartorius AG, Göttingen, Germany) method of Isanga and Zhang (2009) with several modifications. Twenty-five grams of yogurt was centrifuged at 4,500 × g for 15 min at 4°C and WHC was calculated as follows:
where W 1 is the weight of whey after centrifugation and W 2 is the weight of yogurt sample. All measurements were carried out in triplicate.
where V 1 is the volume of whey collected after drainage and V 2 is the volume of yogurt sample. The water-holding capacity (WHC) of yogurts was measured by the centrifugation (Sigma 3-18K, Sartorius AG, Göttingen, Germany) method of Isanga and Zhang (2009) with several modifications. Twenty-five grams of yogurt was centrifuged at 4,500 × g for 15 min at 4°C and WHC was calculated as follows:
where W 1 is the weight of whey after centrifugation and W 2 is the weight of yogurt sample. All measurements were carried out in triplicate.
7
Quantification of Vitamin E in Nuts and Yogurt
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The content of vitamin E was quantified according to the method reported by Costa et al. (2010) , with slight modifications. Vitamin E analyses were performed on extracted oil both from nuts and yogurt samples fortified with each of nut. The oil in the nuts and yogurts were extracted with n-hexane, after the stages of mixing stages in the shaker for 1 h and centrifuging at 3,060 × g for 15 min at 5°C (Sigma 3-18K, Sartorius AG). Subsequently, the oil was obtained by solvent evaporation under nitrogen. Two hundred microliters from remnant oil was dissolved in 1,000 μL of a 75:25 isopropanol:chloroform solution. All the stages were carried out without light. A 20-μL sample from the homogenized mixture was injected into the HPLC system (Agilent 1100 HPLC System). Chromatographic separations were performed with UV detection at 295 nm. An RP-C18 column (150 mm × 4.6 mm × 5 μm; ACE-121-1546, Advanced Chromatography Technologies Ltd., Aberdeen, UK) was used at a flow rate of 0.8 mL/ min and a temperature of 25°C. The mobile phase composition consisted of a mixture of 95:5 methanol:water (vol/vol). Quantification was made by external calibration, using the standards of dl-α tocopherol (4-7783, Supelco, Bellefonte, PA) and (+)-γ-tocopherol (4-7785, Supelco).
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