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An Electron Microscopic Study Of The Adherence Of Lactobacillus Acidophilus To Human Intestinal Cells In Vitro, S. K. Hood, E. A. Zottola
An Electron Microscopic Study Of The Adherence Of Lactobacillus Acidophilus To Human Intestinal Cells In Vitro, S. K. Hood, E. A. Zottola
Food Structure
In this study, transmission electron microscopy was used to visualize the adherence of Lactobacillus acidophilus to human intestinal tissue cells (HITC) in vitro. There appeared to be a layer of electron dense material on the bacterial cell and on the intestinal cell which may mediate adherence. When L. acidophilus attached to intestinal tissue cells after a short contact period, it did not appear to disrupt the integrity of the intestinal cell. Treatment of the bacterium with sodium periodate and concanavalin A reduced the adherence to HITC, suggesting that a carbohydrate was involved. Electron micrographs of periodate-treated cells revealed that the …
The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel
The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel
Food Structure
Wheat endosperm development has been studied in numerous laboratories. The genera 1 i zed scheme of protein body formation assembled from these data indicates that storage proteins are initially formed in the rough endoplasmic reticulum (RER). The storage proteins in RER may be processed via the Golgi apparatus into vesicles that enlarge by several mechanisms into membrane-bounded protein bodies. The prote in bodies are transported through the cytoplasm to the vacuole where they fuse with the tonoplast and deposit the protein granules into the vacuoles. The protein granules fuse with one another, lose water, and eventually become transformed into the …
Combining Microscopy And Physical Techniques In The Study Of Cocoa Butter Polymorphs And Vegetable Fat Blends, J. D. Hicklin, G. G. Jewell, J. F. Heathcock
Combining Microscopy And Physical Techniques In The Study Of Cocoa Butter Polymorphs And Vegetable Fat Blends, J. D. Hicklin, G. G. Jewell, J. F. Heathcock
Food Structure
Transmission electron microscopy, differential scanning calorimetry and X-ray diffraction have been used to study the cocoa butter polymorphs and blends of cocoa butter with a hydrogenated vegetable fat. The results indicate the presence of six polymorphs and confirm observations made by other workers. Vegetable fat addition affects both the molecular structure and the morphology of the crystals observed. After temperature cycling, a blend containing 50% vegetable fat developed two crystal types and differences in the X-ray pattern were apparent. Correlations could be made between the known molecular structure and the morphology observed in most of the polymorphs. In selected cases, …