Analysis of sulfur-containing gases by gas-solid chromatography on a specially treated Porapak QS column packing

Production of methanethiol in milk fat-coated microcapsules containingBrevibacterium linensand methionine

Milk fat-coated microcapsules containingBrevibacterium linensand methionine were used to produce methanethiol, one of the volatile sulphur compounds implicated in Cheddar cheese flavour. Production of methanethiol from methionine occurred aerobically and anaerobically, but the production was 3- to 4-fold greater aerobically with most of the methanethiol being oxidized to dimethyl disulphide. About 35% of the total methanethiol was absorbed by the milk fat capsules and about 65% detected in the headspace. Levels of methanethiol began to decline at 26 °C after 24 h in milk fat-coated microcapsules. However, low temperature, such as 4–12 °C, stabilized levels of methanethiol in microcapsules over an 8-d analysis period. Optimum pH and temperature for methanethiol production were 8 and 26 °C respectively. The antioxidants butylated hydroxytoluene, butylated hydroxyanisole and ascorbic acid had negligible effects on methanethiol production.

Assay methods and biological roles of labile sulfur in animal tissues

Sulfur is a chemically and biologically active element. Sulfur compounds in animal tissues can be present in two forms, namely stable and labile forms. Compounds such as methionine, cysteine, taurine and sulfuric acid are stable sulfur compounds. On the other hand, acid-labile sulfur and sulfane sulfur compounds are labile sulfur compounds. The sulfur atoms of labile sulfur compounds are liberated as inorganic sulfide by acid treatment or reduction. Therefore, the determination of sulfide is the basis for the determination of labile sulfur. Determination of sulfide has been performed by various methods, including spectrophotometry after derivatization, ion chromatography, high-performance liquid chromatography after derivatization, gas chromatography, and potentiometry with a sulfide ion-specific electrode. These methods were originally developed for the determination of sulfide in air and water samples and were then applied to biological samples. The metabolic origin of labile sulfur in animal tissues is cysteine. The pathways of cysteine metabolism leading to the formation of sulfane sulfur are discussed. Finally, reports on the physiological roles and pathological considerations of labile sulfur are reviewed.

Characterisation of non-condensable sulphur containing gases from Kraft pulp mills

This paper describes work performed on the sampling and analysis of non-condensable gases (NCG) emitted from diffuse sources of a Portuguese Kraft pulp mill, which is the background information for a NCG collection, treatment and disposal system. The variability found in the composition of the gaseous compounds showed the existence of gaseous streams other than typical total reduced sulphur (TRS) compounds as usually described. From the measured TRS concentrations and the gas flow rate from each source it was possible to calculate the emission flow rate, E, of each source. These emission flow rates were then divided into three categories which are quite useful to identify significant sources and to choose abatement techniques. The methodology presented allows for a precise quantification of sources so that similar emissions can be grouped for treatment purposes. Sources with an emission flow rate bigger than 1 kg/h have a marked effect on the overall TRS emissions of the mill, as they are major contributors. It was also found that a new analytical procedure using Restek columns is more easy to use and overcomes operational problems noticed previously, namely a run time of 20-25 min instead of 50-60 min.

Production of hydrogen sulphide in milkfat-coated microcapsules containing Brevibacterium linens and cysteine

Milkfat-coated microcapsules containing Brevibacterium linens and cysteine were used to produce hydrogen sulphide, one of Cheddar cheese flavour compounds. Hydrogen sulphide production was substantially reduced and delayed in the encapsulated system as compared with that of the unencapsulated system. Hydrogen sulphide was not produced aerobically whereas substantial amounts of hydrogen sulphide were produced in a nitrogen purged system. The inhibitory effect of the initial aerobic condition disappeared after 8 days of incubation. In spite of the lag in hydrogen sulphide production under aerobic conditions almost the same amount of hydrogen sulphide was produced in oxygen purged samples as in the nitrogen purged samples after 10 days of incubation. Moderate heat treatment (2 min at 58 degrees C) of cell suspension-milkfat-emulsion increased subsequent hydrogen sulphide production. The optimum pH and temperature for hydrogen sulphide production from cysteine by Brevibacterium linens were 6 degrees C and 32 degrees C, respectively. Antioxidants BHT, BHA and ascorbic acid had negligible effects on production of hydrogen sulphide in the encapsulated system.

Ethylene formation by cell-free extracts of Escherichia coli

The pathway leading to the formation of ethylene as a secondary metabolite from methionine by Escherichia coli strain B SPAO has been investigated. Methionine was converted to 2-oxo-4-methylthiobutyric acid (KMBA) by a soluble transaminase enzyme. 2-Hydroxy-4-methylthiobutyric acid (HMBA) was also a product, but is probably not an intermediate in the ethylene-forming pathway. KMBA was converted to ethylene, methanethiol and probably carbon dioxide by a soluble enzyme system requiring the presence of NAD(P)H, Fe3+ chelated to EDTA, and oxygen. In the absence of added NAD(P)H, ethylene formation by cell-free extracts from KMBA was stimulated by glucose. The transaminase enzyme may allow the amino group to be salvaged from methionine as a source of nitrogen for growth. As in the plant system, ethylene produced by E. coli was derived from the C-3 and C-4 atoms of methionine, but the pathway of formation was different. It seems possible that ethylene production by bacteria might generally occur via the route seen in E. coli.