Relevant bibliographies by topics / BHT

Academic literature on the topic 'BHT'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 April 2022

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Journal articles on the topic "BHT"

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Yang, Hui, Li Li, Fu Xin Yang, Ying Yue Zhou, Li Juan Ou, and Shuai Feng Hu. "Preparation and Properties of Complex Antioxidants LDPE Antioxidant Film." Advanced Materials Research 989-994 (July 2014): 519–22. http://dx.doi.org/10.4028/www.scientific.net/amr.989-994.519.

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Low density polyethylene (LDPE) films contains BHA, BHT or BHA, BHT, TA were successfully produced by extrusion. Three types of antioxidant films that were L(LDPE), LBB(LDPE+0.5%BHA+0.5%BHT), and LBBT(LDPE+0.5%BHA+0.5%BHT+0.5%TA) was designed. The Mechanics, moisture permeability, scanning electron microscopy (SEM) and antioxidant activity of the film were detected. The results showed that antioxidant consisting of BHA, BHT and TA has a better compatibility with LDPE film. The antioxidant film has a better performance on mechanical strength and the rate of DPPH radical scavenging ability, but poor to water vapor transmission rate.
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Akkbik, Mohammed, Zaini Bin Assim, and Fasihuddin Badruddin Ahmad. "Optimization and Validation of RP-HPLC-UV/Vis Method for Determination Phenolic Compounds in Several Personal Care Products." International Journal of Analytical Chemistry 2011 (2011): 1–9. http://dx.doi.org/10.1155/2011/858153.

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An HPLC method with ultraviolet-visible spectrophotometry detection has been optimized and validated for the simultaneous determination of phenolic compounds, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) as antioxidants, and octyl methyl cinnamate (OMC) as UVB-filter in several personal care products. The dynamic range was between 1 to 250 mg/L with relative standard deviation less than 0.25% (). Limits of detection for BHA, BHT, and OMC were 0.196, 0.170, and 0.478 mg/L, respectively. While limits of quantification for BHA, BHT, and OMC were 0.593, 0.515, and 1.448 mg/L, respectively. The recovery for BHA, BHT, and OMC was ranged from 92.1–105.9%, 83.2–108.9%, and 87.3–103.7%, respectively. The concentration ranges of BHA, BHT, and OMC in 12 commercial personal care samples were 0.13–4.85, 0.16–2.30, and 0.12–65.5 mg/g, respectively. The concentrations of phenolic compounds in these personal care samples were below than maximum allowable concentration in personal care formulation, that is, 0.0004–10 mg/g, 0.002–5 mg/g, and up to 100 mg/g for BHA, BHT, and OMC, respectively.
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Özgür, Mahmure, Zeynep Kalaycioğlu, and Öznur Dülger. "Simultaneous spectrophotometric determination of phenolic antioxidant (BHA and BHT) concentrations in pharmaceutical preparations and chewing gums using the H-point standard addition method." Macedonian Journal of Chemistry and Chemical Engineering 36, no. 2 (December 21, 2017): 211. http://dx.doi.org/10.20450/mjcce.2017.1330.

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A simple, rapid, and sensitive spectrophotometric method was developed for the simultaneous determination of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) concentration in pharmaceutical preparations and chewing gums, without prior separation steps, using the H-point standard addition method (HPSAM).The concentration of one antioxidant was calculated by overlapping spectra at two appropriately selected wavelengths at which the interferent, other antioxidant, should has the same absorbance value. Absorbances at two pairs of wavelengths, 265 and 288 nm (with BHA as analyte) or 288 and 293 nm (with BHT as analyte) were monitored, while adding standard solutions of BHA or BHT, respectively. Calibration graphs were determined at 4–20 μgml–1(r = 0.9981) for BHA and 20–100 μgml–1(r = 0.9940) for BHT in binary mixtures. The proposed method was tested and validated using various parameters according to ICH guidelines. The limit of detection (LOD) and limit of quantification (LOQ) were found to be 0.48 and 1.51 μgml–1for BHA and 0.72 and 2.41 μgml–1for BHT, respectively. The percentage recovery ranges were 100.44–102.50 % for BHA and 96.45–100.04 % for BHT, with relative standard deviations (RSD) less than 1.48 % indicating reasonable repeatability of the method. The intra-day and inter-day precision tests showed reliable RSD values (< 2 %). The results obtained using HPSAM were statistically compared with results obtained using the derivative spectrophotometric method that was previously reported by us, showing high similarity between results.
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DeWitt, Bernard, and Gunnar Finne. "Gas Chromatographic Determination of Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) in Products Containing Capsaicinoids." Journal of AOAC INTERNATIONAL 79, no. 6 (November 1, 1996): 1459–62. http://dx.doi.org/10.1093/jaoac/79.6.1459.

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Abstract Because of interference by coeluting capsaicinoids, the commonly used liquid chromatographic method for determining butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in pepperoni and spice blends is not reliable. A gas chromatographic method is described that cleanly separates these antioxidants from interfering substances. Average recoveries of BHA and BHT from oleoresin spiked at 5 concentrations were 97.6 and 104.3%, respectively. From pepperoni spiked at 4 levels, average recoveries were 79.1 and 87.9%, respectively. The repeatability of the method when applied to 5 replicates of pepperoni toppings was 36.4 ± 1.1 ppm for BHA and 32.2 ± 0.8 ppm for BHT.
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Espinosa-Mansilla, A., F. Salinas, M. Del Olmo, and I. de Orbe Payá. "Determination of Synthetic Food Antioxidants in Multicomponent Mixtures Using UV-Visible Spectrophotometry and Partial Least-Squares Calibration." Applied Spectroscopy 50, no. 4 (April 1996): 449–53. http://dx.doi.org/10.1366/0003702963906131.

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Determination of quaternary, ternary, and binary mixtures and single determination of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and nordi-hydroguaiaretic acid (NDGA) have been made by using a partial least-squares (PLS) model. A calibration set containing between 2 to 80 μg mL−1 of BHA, TBHQ, and NDGA and 10 to 200 μg mL−1 of BHT was used, and a model was optimized by using a cross-validation process. Relative standard deviation values between 0.1 and 2.1% for BHA, between 0.2 and 2.1% for BHT, between 0.4 and 8.3% for NDGA, and between 1.2 and 1.3 for TBHQ were calculated. The resolution of quaternary mixtures was tested in sunflower oil samples.
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Rocha Junior, Carlos Magno da, Antônio Gilberto Bertechini, Alexandre de Oliveira Teixeira, Leonardo Marmo Moreira, Carla Regina Guimarães Brighenti, Cristina Maria Lima Sá-Fortes, Cleiton Antônio Nunes, and Anderson Corassa. "Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry." Semina: Ciências Agrárias 42, no. 3Supl1 (April 22, 2021): 1813–24. http://dx.doi.org/10.5433/1679-0359.2021v42n3supl1p1813.

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The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.
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Thao, Phan Thi Phuong, Tran Thi Thu Hang, Pham Le Nguyet Anh, and Vu Hong Son. "Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils." Vietnam Journal of Agricultural Sciences 4, no. 1 (June 18, 2021): 955–64. http://dx.doi.org/10.31817/vjas.2021.4.1.06.

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This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.
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Passone, M., L. Rosso, M. Varela, A. Ciancio, and M. Etcheverry. "Effects of sub-lethal food grade antioxidant doses and environmental stressors on growth, sclerotia, aflatoxins and aflD (nor-1) expression by Aspergillus parasiticus RCP08300." World Mycotoxin Journal 4, no. 2 (January 1, 2011): 157–67. http://dx.doi.org/10.3920/wmj2010.1261.

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The aim of the work was to examine the effects of sub-lethal doses of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) (1+1 mmol/l and 5+5 mmol/l), water activities (0.98, 0.95, 0.93, 0.89 aW) and temperatures (28, 20 °C) on growth, sclerotial characteristics, aflatoxin accumulation and aflD (=nor-1) transcript level by Aspergillus parasiticus RCP08300 on peanut based medium. Growth rate and aflatoxin production were inhibited by BHA-BHT mixture (1+1 mmol/l), regardless of environmental factor assayed. Although sclerotia number and aflD expression were stimulated by this treatment, sclerotia dry weight and volume were reduced by 62.3 and 31.2%, respectively. In contrast, when the fungus grew in presence of the higher dose of BHA-BHT mixture none or very low aflatoxin accumulation and aflD expression occurred. Similarly, A. parasiticus growth has been highly influenced by BHA-BHT (5+5 mmol/l) and interacting stress factors. Data show that sub-lethal antioxidant doses significantly reduced growth and aflatoxin accumulation by A. parasiticus but these treatments were not able to repress the expression of the early expression gene (aflD) involved in aflatoxin biosynthesis. Thus, this represents a high potential risk of stored peanuts contamination with aflatoxins.
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Wang, Yu-Wen, Ya-Na Li, Qin-Bao Lin, Xiao Wang, Zeng-Hui Li, and Kai-Xuan Wu. "Functional and Antioxidant Properties of Plastic Bottle Caps Incorporated with BHA or BHT." Materials 14, no. 16 (August 13, 2021): 4545. http://dx.doi.org/10.3390/ma14164545.

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In this study, we prepared new antioxidant active plastic bottle caps by incorporating butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) and 2% (w/w) white masterbatch in high-density polyethylene (HDPE). Fourier-transform infrared (FT-IR) spectrometry revealed that the antioxidants and HDPE were uniformly mixed with noncovalent bonding. In addition, the differential scanning calorimetry (DSC) test revealed that the change in melting point and initial extrapolation temperature of the antioxidant active caps was not significant. Sensory evaluation and removal torque tests validated the suitability of the antioxidant active plastic bottle caps in industrial application. The antioxidant activity increased with a greater concentration of BHA and BHT incorporated in both antioxidant active caps (p < 0.05) and with more impact on the BHA cap compared to BHT cap in terms of antioxidant activity. Migration experiments for 10 days at 40 °C and 2 h at 70 °C showed that active antioxidants in the plastic bottle cap were more easily released into fatty foods and milk products that are highly sensitive to oxidation, and the migration of BHA and BHT did not exceed the maximum amount specified in (EC) No 1333/2008 (<200 mg/kg). As such, the antioxidant active plastic bottle caps inhibited oxidation, thereby ensuring higher food quality.
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Hocman, Gabriel. "Chemoprevention of cancer: Phenolic antioxidants (BHT, BHA)." International Journal of Biochemistry 20, no. 7 (January 1988): 639–51. http://dx.doi.org/10.1016/0020-711x(88)90158-9.

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Dissertations / Theses on the topic "BHT"

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Verhagen, Franciscus Johannes Josephus. "Toxicology of the food additives BHA and BHT." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1989. http://arno.unimaas.nl/show.cgi?fid=5479.

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Wiginton, John Franklin. "Instrumental laboratories based on the analysis of butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) /." Full text available from ProQuest UM Digital Dissertations, 2008. http://0-proquest.umi.com.umiss.lib.olemiss.edu/pqdweb?index=0&did=1850457291&SrchMode=1&sid=1&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1279301048&clientId=22256.

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Tran, Amy V. "Do BHA and BHT Induce Morphological Changes and DNA Double-Strand Breaks in Schizosaccharomyces pombe?" Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/scripps_theses/152.

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Butylated Hydroxyanisole, BHA, and Butylated Hydroxytoluene, BHT, are commonly used as preservatives for our food as well as additives in many products such as cosmetics, petroleum, and medicine. Although their use has been approved by the Food and Drug Administration (FDA), there have been controversies and debates on whether these phenol derivatives or antioxidants are safe to use. Their accumulative toxicology and side effects need to be thoroughly investigated as we continue to consume them on a daily basis. Data obtained by genomic analysis in Tang lab suggested the involvement of DNA damage checkpoint/repair pathways in the response network to these phenol stress factors. The aims of this thesis are to examine the morphological changes and potential DNA damage induced by exposing cells to BHA and BHT using fission yeast Schizosaccharomyces pombe as a model organism. Fluorescence microscopy was used to assess DNA double-strain breaks (DSBs) by monitoring the nuclear foci formation of Rad22, a DNA repair protein, in the presence of BHA and BHT. Changes in cell morphology were also studied under microscope. Preliminary data showed that cells treated with BHA and BHT exhibited morphological changes. In addition, for the first time in S. pombe cells, Rad22 foci in the nucleus of BHA and BHT treated cells were observed. Further investigation is needed to optimal the experimental condition to continue the study. These results will not only help us to better understand the effect of these phenol derivatives in the cells, but can also establish an experimental system for future studies on the interaction of the cells with stress factors and therapeutic drugs for human-related diseases such as cancer.
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Borges, Ãngela da Silva. "Uso de compostos extraÃdos da manga (Mangifera indicus) no controle da oxidaÃÃo lipÃdica na carne de frango, em produto cÃrneo tipo mortadela e ovos de consumo." Universidade Federal do CearÃ, 2009. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=6057.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico
O presente trabalho teve como objetivos avaliar o efeito da inclusÃo de antioxidantes naturais da manga na raÃÃo de frangos de corte e de poedeiras comerciais sobre a estabilidade oxidativa da carne de frango, produto cÃrneo tipo mortadela, bem como dos ovos de consumo. Foram preparados dois extratos etanÃlicos com a casca (E1) e o caroÃo (E2) da manga. Os extratos desidratados foram utilizados em dois ensaios biolÃgicos: um com frangos de corte e outro com poedeiras comercias. Em ambos os ensaios os tratamentos alimentares das aves consistiram no controle, T1, raÃÃo sem adiÃÃo de extratos; T2 raÃÃo com adiÃÃo de 200ppm de butilato de hidroxitolueno (BHT); T3 e T4, raÃÃes com 200 e 400ppm de extrato da casca da manga, respectivamente; e T5 e T6, raÃÃes com 200 e 400ppm de extrato do caroÃo da manga, respectivamente. No ensaio com frangos foram utilizados 360 pintos de um dia, da linhagem Ross, distribuÃdos ao acaso entre os seis tratamentos com seis repetiÃÃes de 10 aves. No ensaio com poedeiras foram utilizadas 180 aves da linhagem Hisex x Whitw, com 40 semanas de idade, distribuÃdas ao acaso entre os seis tratamentos com cinco repetiÃÃes de seis aves. A carne dos frangos de corte foi utilizada para os Experimentos 1 e 2 e os ovos das poedeiras para o Experimento 3. No Experimento 1, quatro aves com 42 dias de idade, foram selecionadas e apÃs o abate, foram coletados os peitos desossados, divididos ao meio e embalados a vÃcuo. Os peitos esquerdos foram armazenados em refrigeraÃÃo (4ÂC) e os peitos direitos em congelamento (-20ÂC). Foram realizadas anÃlises de cor e da oxidaÃÃo lipÃdica da carne nos tempos 0, 5, 10 e 15 dias, nas amostras refrigeradas, e nos tempos 0, 30, 60 e 90 dias nas amostras congeladas. No Experimento 2, foram utilizados os mesmos frangos do Experimento 1, sendo que os cortes da coxa e sobre coxa foram coletados e apÃs a desossa e retirada da pele a carne foi utilizada na formulaÃÃo de mortadelas que foram armazenadas em refrigeraÃÃo (4C) por 90 dias. Durante o armazenamento foram realizadas anÃlises de cor e estabilidade lipÃdica (TBARS) do produto cÃrneo com 0, 30, 60 e 90 dias. No Experimento 3, foram selecionados 25 ovos de cada repetiÃÃo os quais foram armazenados em refrigeraÃÃo (4C) e as anÃlises da cor (leque colorimÃtrico e sistema CIE Lab) e da oxidaÃÃo lipÃdica da gema realizadas nos tempos 0, 15, 30, 45 e 60 dias. No Experimento 1, foi observada uma reduÃÃo dos valores do componente de cor L* (luminosidade) durante o armazenamento da carne de peito de frango em congelamento, e um aumento do componente a* (intensidade de vermelho) durante o armazenamento em refrigeraÃÃo. Os valores de TBARS sofreram aumento considerÃvel na carne de peito proveniente de todos os tratamentos durante o armazenamento sob refrigeraÃÃo e sob congelamento. Comparando com o tratamento controle (T1), os tratamentos contendo BHT ou os extratos E1 e E2 nas concentraÃÃes de 200 e 400 ppm (T2, T3, T4, T5 e T6) foram eficientes no controle da oxidaÃÃo lipÃdica da carne do peito de frango em refrigeraÃÃo por 5 dias ou em congelamento por 3 meses. No Experimento 2, de uma forma geral o armazenamento das mortadelas por 90 dias provocou reduÃÃo nos valores do componente de cor L* e aumentos nos valores dos componentes de cor a* e b*. Os produtos formulados com a carne proveniente de frangos em todos os tratamentos sofreram aumentos nos valores de TBARS com o tempo de armazenamento. Durante a estocagem em refrigeraÃÃo os tratamentos T2 e T6 foram os mais eficientes no controle da oxidaÃÃo lipÃdica nas mortadelas. No experimento 3, nÃo houve variaÃÃo significativa do componente de cor L* na gema dos ovos provenientes dos tratamentos alimentares T2, T3, T4, T5 e T6, em relaÃÃo ao tratamento controle (T1), durante todo o perÃodo de armazenamento. Os valores do componente de cor a* sofreram aumentos com o tempo de armazenamento em todos os tratamentos, enquanto que para os valores do componente de cor b* nÃo houve diferenÃa significativa entre os tratamentos. Quanto à cor medida pelo leque colorimÃtrico, os tratamentos nÃo tiveram efeito significativo em relaÃÃo ao tratamento controle (T1), ao longo de todo o perÃodo de armazenamento. A oxidaÃÃo lipÃdica da gema dos ovos dos tratamentos com adiÃÃo de antioxidante (T2, T3, T4, T5 e T6) foi menor que a dos ovos do tratamento controle (T1), mas aumentou durante o armazenamento dos ovos. Os ovos do T5 apresentaram a menor taxa de aumento da oxidaÃÃo lipÃdica ao final do perÃodo de armazenamento, seguido daqueles dos tratamentos T4 e T6, respectivamente. Pode ser concluÃdo que os extratos da casca e do caroÃo da manga podem ser usados na alimentaÃÃo das aves para ajudar no controle da oxidaÃÃo lipÃdica dos produtos avÃcolas carne e ovos.
The present study aimed to evaluate the effects of addition of natural antioxidants from mango in the feed of the broiler chickens and laying hens on the oxidative stability of chicken meat, a product processed from this meat (chicken mortadella) and eggs for consumption. It was prepared two ethanolic extracts from the peel (E1) and (E2) mango seed. The dried extracts were used in two bioassays, one with chickens and one with laying hens. In both trials, the alimentary treatments consisted in control, T1, feed without addition of extracts, T2, feed with addition of 200 ppm of butylated hydroxytoluene (BHT), T3 and T4, feed with 200 and 400ppm of extract of the mango peel, respectively, and T5 and T6, feed with 200 and 400ppm extract of the mango seed, respectively. In the trial with chickens, 360 chicks in a day, from Ross line were used, which were distributed randomly among the six treatments with six replicates of 10 poultry. In the trial with laying hens, 180 poultry from Hisex x Whitwam line, with 40 weeks of age were used, which were randomly distributed among six treatments with five replicates of six poultry. The meat of the broiler chickens was used for the Experiments 1 and 2 and the eggs of the laying hens for the Experiment 3. In Experiment 1, four poultry with 42 days of age, were selected and after slaughter, the boneless breasts were collected, split in half and vacuum packed. The samples of left breasts were stored under refrigeration (4 oC) and the rights breasts under freezing (~20 oC). The analyses of color and lipid oxidation of the meat were performed at 0, 5, 10 and 15 days in the refrigerated samples, and at 0, 30, 60 and 90 days in the frozen samples. In Experiment 2, the same chickens from Experiment 1 were used, whose the sections of the leg and thigh were collected and after boning and skinning the meat was used in the formulation of mortadella which were stored under refrigeration (4 oC) for 90 days. During the storage of meat product were carried out color (CIE Lab system) and lipid stability (TBARS) analysis at 0, 30, 60 and 90 days. In Experiment 3, it was selected 25 eggs from each replicate which were stored under refrigeration (4 oC) and analysis of color (color fan and the CIE Lab) and lipid oxidation (TBARS) of yolk were realized at 0, 15 , 30, 45 and 60 days. In Experiment 1, it was observed a reduction of L * values (brightness) in chicken breast during storage under freezing, and an increase in a* value (redness) during storage under refrigeration. The values of TBARS suffered considerable increase in all treatments during storage under refrigeration or freezing. Compared with the control treatment (T1), treatments containing BHT (T2) or extracts E1 and E2 at concentrations of 200 and 400 ppm (T3, T4, T5 and T6) were effective in controlling lipid oxidation of breast meat chicken chilled for 5 days or frozen for 3 months. In Experiment 2, the storage of the mortadella for 90 days resulted in reduction of the L* value and increases of the a* and b* values. The chicken meat products in all treatments had elevated values of TBARS with increase in storage time. During storage under refrigeration, T2 and T6 treatments were the most effective in controlling lipid oxidation in mortadella. In experiment 3, there was no significant variation in the color component L * of the eggs yolk from the T2, T3, T4, T5 and T6 treatments compared to the control treatment (T1), throughout the storage period. The a* values was increased with the storage time for all treatments, while for the b* values there was no significant difference between treatments. In relation to the color measured by yolk color fan, the treatments had no significant effect in comparison to control treatment (T1), throughout the storage period. The lipid oxidation of egg yolk from added-antioxidant treatments (T2, T3, T4, T5 and T6) was smaller than the eggs from the control treatment (T1), but increased during storage of eggs. The eggs from T5 treatment had the lowest rate of increase in lipid oxidation at the end of the storage period, followed by those of T4 and T6 treatments, respectively. It was concluded that the extracts of peels and seed of mango can be used in poultry feed to help control lipid oxidation poultry products and eggs.
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Häner, Robert. "Erzeugung von Ketenen aus BHT-Esterenolaten sowie Metallierung von Cyclopropan- und Aziridin-2-carbonsäurederivaten /." [S.l.] : [s.n.], 1987. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=8265.

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Kertzscher, Jana. "2. Freiberger Kolloquium Elektrische Antriebstechnik: Kolloquium im Rahmen des 70. BHT - Freiberger Universitätsforum 2019." Technische Universität Bergakademie Freiberg, 2019. https://tubaf.qucosa.de/id/qucosa%3A38447.

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Vom 6.6. bis 7.6.2019 fand das 2. Freiberger Kolloquium Elektrische Antriebstechnik (FKEA) im Rahmen des 70. BHT statt. Schwerpunkte sind die Modellierung und Simulation von elektrischen Maschinen, thermische Untersuchungen, Auslegung und Fertigung neuer Motorenkonzepte sowie Traktionsspeicher.
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Kertzscher, Jana. "3. Freiberger Kolloquium Elektrische Antriebstechnik: Kolloquium im Rahmen des 72. BHT - Freiberger Universitätsforum 2021." Technische Universität Bergakademie Freiberg, 2021. https://tubaf.qucosa.de/id/qucosa%3A75538.

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Dieser Konferenzband stellt alle schriftlich eingereichten Beiträge zum 3. Freiberger Kolloquium Elektrische Antriebstechnik zusammen. Thematische Schwerpunkte waren 2021: Modellierung und Simulation von elektrischen Maschinen und Antrieben, Auslegung und Fertigung neuer Motorenkonzepte, Thermische Untersuchungen an elektrischen Maschinen, Regelung elektrischer Maschinen, Ladetechnologien für Elektrofahrzeuge, Theoretische Elektrodynamik von Traktionsantrieben
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Martins, Marli Cardoso. "Resposta cardiovascular a noradrenalina e ao BHT-920 em ratos submetidos aos "stress" por natação." [s.n.], 1991. http://repositorio.unicamp.br/jspui/handle/REPOSIP/314612.

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Orientador: Regina Celia Spadari
Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: Estudos prévios demonstraram que átrios direitos isolados de ratos submetidos ao "stress" apresentam alterações de sensibilidade ao efeito cronotrópico das catecolaminas. Os objetivos deste trabalho são: avaliar a possibilidade de uitilização da técnica de registro da pressão arterial em ratos não anestesiados, para a análise das respostas cronotrópica e pressórica às catecolaminas; descrever as alterações de sensibilidade cardiovascular às catecolaminas em ratos submetidos ao "stress"; caracterizar a participação dos diferentes tipos de adrenoceptores nestas alterações; comparar as alterações observadas "in vivo" com aquelas anteriormente descritas em átrios direitos isolados de ratos submetidos ao "stress". Utilizamos ratos machos, adultos, Wistar. Sob anestesia por éter, as artérias e veias femurais esquerdas de cada animal foram canuladas 24s antes do experimento. O registro da pressão arterial foi obtido conectando-se a cânula arterial a um transdutor de pressão, enquanto o animal permanecia em sua própria gaiola, não anestesiado. A administração dos diferentes farmacos foi realizada através da cânula venosa. Os animais do grupo experimental foram submetidos a 50 min. de natação... O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital
Abstract: Not informed.
Mestrado
Fisiologia
Mestre em Ciências Biológicas
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Araujo, Endrigo Adonis Braga de [UNESP]. "Efeito da adição de butil-hidroxitolueno nos meios de refrigeração e congelação sobre a viabilidade espermática de equinos." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/138123.

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
O processo de criopreservação acarreta estresse oxidativo à célula espermática e a adição de antioxidantes aos meios de refrigeração e congelação de sêmen pode auxiliar na proteção dos espermatozoides contra o dano induzido pelas espécies reativas de oxigênio (ERO), incluindo perda da motilidade de forma irreversível, peroxidação lipídica e fragmentação do DNA, interferindo na capacidade de fertilização do espermatozoide. Dentre os diferentes antioxidantes, o Butil-hidroxitolueno (BHT) é um análogo sintético da vitamina E, cujo efeito protetor é atribuído a dois mecanismos: o aumento da fluidez da membrana plasmática após a incorporação do antioxidante, e o segundo por conter a cascata de peroxidação lipídica pela conversão de peroxil em hidroperóxido lipídico. O BHT foi testado em diversas espécies demonstrando melhora na motilidade, integridade de membrana plasmática e viabilidade espermática; porém, na espécie equina, a inclusão de BHT em diluentes para criopreservação de sêmen necessita ser melhor avaliada. Deste modo, o objetivo deste trabalho foi avaliar a influência do BHT nas células espermáticas de equinos submetidas à criopreservação e sua capacidade de conter a peroxidação lipídica e produção de espécies reativas de oxigênio quando os espermatozoides foram submetidos a estresse.
The process of cryopreservation brings out oxidative stress to spermatic cell and the addition antioxidant of into cooling and freezing semen extenders could assist in protection of spermatozoa against the damage induced by reactive oxygen species (ROS), including irreversible loss in motility, lipid peroxidation and DNA fragmentation, interfering with the fertilizing capacity of sperm. Among different antioxidants, the butylated hydroxytoluene (BHT) is a synthetic analogue of vitamin E, whose protective effect is attributed to two mechanisms: the increase in sperm membrane fluidity after the addition of antioxidant, and the lipid peroxidation cascade for converting peroxy radicals into lipid hydroperoxides. BHT was tested in different species and the results include improvement in motility, spermatic membrane integrity and sperm viability. However, the addition of BHT in horse semen extenders for cryopreservation purposes demands further research. Thereby, the aims of this study were (1) to evaluate the influence of BHT on equine spermatic cells submitted to cryopreservation and (2) the capacity of BHT to contain the lipid peroxidation and the production of reactive species of oxygen when sperm cells were submitted to stress.
FAPESP: 2014/00175-8
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Araujo, Endrigo Adonis Braga de. "Efeito da adição de butil-hidroxitolueno nos meios de refrigeração e congelação sobre a viabilidade espermática de equinos." Botucatu, 2016. http://hdl.handle.net/11449/138123.

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Orientador: Frederico Ozanam Papa
Resumo: O processo de criopreservação acarreta estresse oxidativo à célula espermática e a adição de antioxidantes aos meios de refrigeração e congelação de sêmen pode auxiliar na proteção dos espermatozoides contra o dano induzido pelas espécies reativas de oxigênio (ERO), incluindo perda da motilidade de forma irreversível, peroxidação lipídica e fragmentação do DNA, interferindo na capacidade de fertilização do espermatozoide. Dentre os diferentes antioxidantes, o Butil-hidroxitolueno (BHT) é um análogo sintético da vitamina E, cujo efeito protetor é atribuído a dois mecanismos: o aumento da fluidez da membrana plasmática após a incorporação do antioxidante, e o segundo por conter a cascata de peroxidação lipídica pela conversão de peroxil em hidroperóxido lipídico. O BHT foi testado em diversas espécies demonstrando melhora na motilidade, integridade de membrana plasmática e viabilidade espermática; porém, na espécie equina, a inclusão de BHT em diluentes para criopreservação de sêmen necessita ser melhor avaliada. Deste modo, o objetivo deste trabalho foi avaliar a influência do BHT nas células espermáticas de equinos submetidas à criopreservação e sua capacidade de conter a peroxidação lipídica e produção de espécies reativas de oxigênio quando os espermatozoides foram submetidos a estresse.
Abstract: The process of cryopreservation brings out oxidative stress to spermatic cell and the addition antioxidant of into cooling and freezing semen extenders could assist in protection of spermatozoa against the damage induced by reactive oxygen species (ROS), including irreversible loss in motility, lipid peroxidation and DNA fragmentation, interfering with the fertilizing capacity of sperm. Among different antioxidants, the butylated hydroxytoluene (BHT) is a synthetic analogue of vitamin E, whose protective effect is attributed to two mechanisms: the increase in sperm membrane fluidity after the addition of antioxidant, and the lipid peroxidation cascade for converting peroxy radicals into lipid hydroperoxides. BHT was tested in different species and the results include improvement in motility, spermatic membrane integrity and sperm viability. However, the addition of BHT in horse semen extenders for cryopreservation purposes demands further research. Thereby, the aims of this study were (1) to evaluate the influence of BHT on equine spermatic cells submitted to cryopreservation and (2) the capacity of BHT to contain the lipid peroxidation and the production of reactive species of oxygen when sperm cells were submitted to stress.
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Books on the topic "BHT"

1

Association, British Dietetic. Food products free from Azo colour and foods containing minimal levels of BHA/BHT, benzoate and sulphurdioxide. Birmingham: British Dietetic Association, 1995.

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Ḥijāb, Salmá. Āsmān̲ aur bhī hain̲: Aasmaan aur bhi hain. Lakhnaʼū: Salmá Ḥijāb, 2011.

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Aura kathāem̐ aisī bhī: Aur kathayen aisi bhi. Naī Dillī: Rāshṭrīya Pustaka Nyāsa, Bhārata, 2014.

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Amrohvī, Raʼīs. Le sāns bhī āhistah: Ley saans bhi aahista. Karācī: Velkam Buk Porṭ, 2013.

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ʻAẓīm, Ak̲h̲tar Vaqār. Ham bhī vahīn̲ maujūd the: Ham bhi wahin majood thay. Lāhaur: Sang-i Mīl Pablīkeshanz, 2015.

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Sulaimān K̲h̲at̤īb Yādgār Taʻlīmī, S̲aqāfatī va Imdādī Ṭarasṭ (Gulbarga, India), ed. Āp bhī ʻajīb ādmī hen̲: Aap bhi ajeeb aadmi hain. Gulbargah: Sulaimān K̲h̲at̤īb Yādgār Taʻlīmī, S̲aqāfatī va Imdādī Ṭarasṭ, 2014.

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Meha, Nita. Bhat bhat na bhat. New Delhi: SNAB, 1998.

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Jahām̐ bhī ho zarā-sī sambhāvanā: Jahan bhi ho zara si sambhavna. Nayī Dillī: Bhāratīya Jñānapīṭha, 2012.

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Harjowiguna, P. Kamus bhs. Inggris, bhs. Indonesia, bhs. Jawa. Sukoharjo, Surakarta: Cendrawasih, 2005.

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Ambalvi, Nazir. Bat se bat tak. Lahore: Mushtaq, 2002.

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Book chapters on the topic "BHT"

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Bährle-Rapp, Marina. "BHT." In Springer Lexikon Kosmetik und Körperpflege, 66. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_1140.

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Gooch, Jan W. "BHT." In Encyclopedic Dictionary of Polymers, 78. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1268.

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Ohshima, Toshiaki, Vivienne V. Yankah, Hideki Ushio, and Chiaki Kiozumi. "Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product." In Advances in Experimental Medicine and Biology, 181–88. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4899-1925-0_15.

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Thompson, David C., Young Nam Cha, and Michael A. Trush. "The Peroxidative Activation of Butylated Hydroxytoluene to BHT-Quinone Methide and Stilbenequinone." In Biological Reactive Intermediates III, 301–9. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4684-5134-4_27.

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Thompson, John A., Judy L. Bolton, Kathleen M. Schullek, and Hubert Sevestre. "Bioactivation of 2,6-Di-Tert-Butyl-4-Methyl Phenol (BHT) and Hydroxylated Analogues to Toxic Quinoid Metabolites." In Advances in Experimental Medicine and Biology, 393–98. Boston, MA: Springer New York, 1991. http://dx.doi.org/10.1007/978-1-4684-5877-0_52.

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Seyfried, C. A. "Comparison of EMD 38362, (+)3-PPP, (−)3-PPP and BHT 920 in Pre- and Postsynaptic Models for D2-Activity: Discrepancies between in vivo and in vitro Results." In Pharmacology and Functional Regulation of Dopaminergic Neurons, 187–90. London: Palgrave Macmillan UK, 1988. http://dx.doi.org/10.1007/978-1-349-10047-7_29.

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Gooch, Jan W. "BET." In Encyclopedic Dictionary of Polymers, 77. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1254.

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Leung, Alexander K. C., Marcus Schmitt, Christie P. Thomas, Cord Sunderkötter, Meinhard Schiller, Thomas Schwarz, Mark Berneburg, et al. "BHC." In Encyclopedia of Molecular Mechanisms of Disease, 217. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-29676-8_7536.

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Berry, Colin, Jason M. Meyer, Marjorie A. Hoy, John B. Heppner, William Tinzaara, Clifford S. Gold, Clifford S. Gold, et al. "B.t." In Encyclopedia of Entomology, 589. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_504.

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Fischer, R. X., and W. H. Baur. "BCT." In Zeolite-Type Crystal Structures and their Chemistry. 41 New Framework Type Codes, 65–80. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-41452-7_3.

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Conference papers on the topic "BHT"

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Iyoho, Aniekan Willie, James H. Rask, James Brett Wieseneck, and Lisa Shava Grant. "Comprehensive Drilling Model Analyzes BHT Parameters." In SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 2009. http://dx.doi.org/10.2118/124142-ms.

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Li, Liang, Rongli Liu, Xiaojia Hu, and Yuan Li. "Establishment of rapid detection method for fat-soluble antioxidants BHA and BHT." In 2ND INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FSBE 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0000288.

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Unno, Noriyuki, Kazuhisa Yuki, Risako Kibushi, Rika Nogita, and Atsuyuki Mitani. "Experimental Investigation of Boiling Heat Transfer in a Liquid Chamber With Partially Soluble Nanofluids." In ASME 2021 International Technical Conference and Exhibition on Packaging and Integration of Electronic and Photonic Microsystems. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/ipack2021-67330.

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Abstract Boiling heat transfer (BHT) is a promising technique to remove a high heat flux emitted from next-generation electronic devices. However, critical heat flux (CHF) is a big problem in BHT because it restricts the maximum performance of the cooling devices using BHT. Nanofluid has been widely used to improve the CHF. In this study, the authors investigated the BHT of a compact cooling device at low pressure using a special nanofluid: that is made with partially soluble particles in water. The experimental result found that the CHF with the special nanofluid is 170 W/cm2 and is higher than that with nanofluid made with an insoluble nanoparticle.
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Nakles, Michael, Lubos Brieda, Garrett Reed, William Hargus, and Randy Spicer. "Experimental and Numerical Examination of the BHT-200 Hall Thruster Plume." In 43rd AIAA/ASME/SAE/ASEE Joint Propulsion Conference & Exhibit. Reston, Virigina: American Institute of Aeronautics and Astronautics, 2007. http://dx.doi.org/10.2514/6.2007-5305.

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Mougenot, Charles, Luis Kabongo, Bruno Quesson, Chrit T. W. Moonen, and Emad S. Ebbini. "MRgHIFU: Feedback temperature control with automatic deduction of BHT tissue parameters." In 8TH INTERNATIONAL SYMPOSIUM ON THERAPEUTIC ULTRASOUND. AIP, 2009. http://dx.doi.org/10.1063/1.3131419.

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Victor, Allen, Alec Gallimore, and Thomaz Zurbuchen. "Far-Field Species Distribution Measurements on the BHT-600 Hall Thruster Cluster." In 43rd AIAA/ASME/SAE/ASEE Joint Propulsion Conference & Exhibit. Reston, Virigina: American Institute of Aeronautics and Astronautics, 2007. http://dx.doi.org/10.2514/6.2007-5304.

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Lie Jin, Ying Che, and Li ping Chang. "Study on sheltering effect of BHT for wheat germination under UV radiation." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966012.

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Widomski, M., B. Kowalska, D. Kowalski, M. Kwietniewski, and J. Czerwiński. "Modelling the concentration of antioxidant BHT migrating from polyethylene pipe to water." In Urban Water 2012. Southampton, UK: WIT Press, 2012. http://dx.doi.org/10.2495/uw120051.

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Amaya, Miguel, Sang M. Kwark, Ajay Gurung, and Seung M. You. "Pool Boiling Heat Transfer of Borated (H3BO3) Water on a Nanoporous Surface." In ASME 2012 Third International Conference on Micro/Nanoscale Heat and Mass Transfer. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/mnhmt2012-75041.

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With regard to potential application in pressurized water reactors (PWRs), a nanoporous heated surface was tested in pool boiling of an aqueous solution of boric acid (H3BO3), or borated water (1% volume concentration). The effect of different system pressures and different surface orientations on pool boiling heat transfer was studied. The nanoporous surface consisted of a coating of alumina nanoparticles applied on a 1 cm2 flat copper surface through nanofluid boiling. An uncoated surface in borated water was similarly tested, and due to boric acid deposition, the boiling heat transfer (BHT) degraded and the critical heat flux (CHF) enhanced relative to pure water. Also, the possibility of transient pool boiling behavior of borated water was investigated but none was detected. For all pressures and orientations, the nanoporous surface further enhanced the CHF of borated water to the CHF produced by the nanoporous surface in pure water. Over the nanoporous surface, the CHF of borated water was increasingly better with decreasing pressure, than that over the plain surface. However, BHT degraded slightly further. Boric acid deposition over the nanoporous surface was believed to be the source of this BHT degradation, but played no apparent role in the further CHF enhancement.
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Girard, Adam R., Jinsub Kim, and Seung M. You. "Pool Boiling Heat Transfer of Water on Hydrophilic Surfaces With Different Wettability." In ASME 2016 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/imece2016-67294.

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The effect of wettability on boiling heat transfer (BHT) coefficient and critical heat flux (CHF) in pool boiling of water on hydrophilic surfaces having different contact angles was investigated. Hot alkali solutions were utilized to promote cupric and cuprous oxide growth which exhibited micro and nanoscale structures on copper surfaces, with thicknesses on the order of a couple of micrometers. These structure and surface energy variations result in different levels of wettability and roughness while maintaining the effusivity of the bare copper surface. The study showed that the BHT coefficient has an inverse relationship to wettability; the BHT coefficient decreases as wettability increases. Furthermore, it was shown that this dependency between BHT coefficient and wettability is more significant than the relationship between BHT coefficient and surface roughness. The CHF was also found to increase with increases in wettability and roughness. For the most hydrophilic surface tested in this study, CHF values were recorded near the 2,000 kW/m2 mark. This value is compared with maximum values reported in literature for water on non-structured flat surfaces without area enhancements. Based on these results it is postulated that there exists a true hydrodynamic CHF limit for pool boiling with water on flat surfaces, very near 2,000 kW/m2, independent of heater material, representing an 80% increase in the limit suggested by Zuber [1].
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Reports on the topic "BHT"

1

Beiting, E. J., J. E. Pollard, and B. Pote. Electromagnetic Emissions from an Engineering Model BHT-200 Thruster. Fort Belvoir, VA: Defense Technical Information Center, July 2001. http://dx.doi.org/10.21236/ada389493.

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Levitt, Kathleen. There But Not But Now. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.7398.

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Stokke, Knut Bjørn, and Eli Havnen. "Bit for bit" utbygging i kystsonen. Oslo: By- og regionforskningsinstituttet NIBR, 2009. http://dx.doi.org/10.7577/nibr/samarbeidsrapport/2009/1.

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Perkins, John. Bat Homing. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2202.

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Dow, Stephen J. BST Graphics Platform. Fort Belvoir, VA: Defense Technical Information Center, July 2004. http://dx.doi.org/10.21236/ada427758.

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Nelson, Eric. Fast BLT Code. Office of Scientific and Technical Information (OSTI), January 2022. http://dx.doi.org/10.2172/1843162.

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Kinzie, Kevin, Amanda Hale, Victoria Bennett, Brad Romano, John Skalski, Karyn Coppinger, and Myron F. Miller. Ultrasonic Bat Deterrent Technology. Office of Scientific and Technical Information (OSTI), November 2018. http://dx.doi.org/10.2172/1484770.

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Herrero Gutiérrez, FJ. Del verbo al bit. Revista Latina de Comunicación Social, December 2016. http://dx.doi.org/10.4185/cac115.

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Herrero Gutiérrez, FJ, and C. Mateos Martín. Del verbo al bit. Revista Latina de Comunicación Social, December 2016. http://dx.doi.org/10.4185/cac116.

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Carrico, Melanie. Bat-wing Denim Dress. Ames (Iowa): Iowa State University. Library, January 2019. http://dx.doi.org/10.31274/itaa.8777.

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