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Post by skyship on Mar 14, 2010 22:18:59 GMT -5
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Post by skyship on Mar 14, 2010 22:35:09 GMT -5
Iron ferri and hydrogen oxidant?
Seems iron is involved as is a hydrogen peroxide radical.
Now, this is what is at the base of the change, oxygen itself.
Something called molecular oxygen:
Is this not the same reaction that Carnicom got from Fenton reaction?================== Superoxide dismutase enhances the formation of hydroxyl radicals in the reaction of 3-hydroxyanthranilic acid with molecular oxygen.".....hydroxyl radicals are generated from hydrogen peroxide through the Fenton reaction. In this Fenton reaction Fe2+ ions are available since Fe3+ ions are readily reduced by 3-hydroxyanthranilic acid. The superoxide anions do not seem to participate in the reduction of Fe3+ ions, since superoxide anions are rapidly dismuted by SOD present in the reaction mixture." tiny.cc/eu5b3 Hydroxyl radicals from hydrogen peroxide.........just add iron
Superoxide anions: REACTIVE OXYGEN SPECIES================ users.rcn.com/jkimball.ma.ultranet/BiologyPages/R/ROS.html=============== tiny.cc/Y9mJJ more coming;;;;; skyship
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Post by skyship on Mar 14, 2010 23:43:18 GMT -5
HEre is where the first lipids were changed: Note at end it does say that anitoxidants can control the process. free radicals, such as NO2. or CCl3OO the cause? ============================ Initiation of lipid peroxidation in biological systems. Kanner J, German JB, Kinsella JE. The direct oxidation of PUFA by triplet oxygen is spin forbidden. The data reviewed indicate that lipid peroxidation is initiated by nonenzymatic and enzymatic reactions. One of the first steps in the initiation of lipid peroxidation in animal tissues is by the generation of a superoxide radical (see Figure 16), or its protonated molecule, the perhydroxyl radical. The latter could directly initiate PUFA peroxidation. Hydrogen peroxide which is produced by superoxide dismutation or by direct enzymatic production (amine oxidase, glucose oxidase, etc.) has a very crucial role in the initiation of lipid peroxidation. Hydrogen peroxide reduction by reduced transition metal generates hydroxyl radicals which oxidize every biological molecule. Hydrogen peroxide also activates myoglobin, hemoglobin, and other heme proteins to a compound containing iron at a higher oxidation state, Fe(IV) or Fe(V), which initiates lipid peroxidation even on membranes. Complexed iron could also be activated by O2- or by H2O2 to ferryl iron compound, which is supposed to initiate PUFA peroxidation. The presence of hydrogen peroxide, especially hydroperoxides, activates enzymes such as cyclooxygenase and lipoxygenase. These enzymes produce hydroperoxides and other physiological active compounds known as eicosanoids. Lipid peroxidation could also be initiated by other free radicals. The control of superoxide and perhydroxyl radical is done by SOD (a) (see Figure 16). Hydrogen peroxide is controlled in tissues by glutathione-peroxidase, which also affects the level of hydroperoxides (b). Hydrogen peroxide is decomposed also by catalase (b). Caeruloplasmin in extracellular fluids prevents the formation of free reduced iron ions which could decompose hydrogen peroxide to hydroxyl radical (c). Hydroxyl radical attacks on target lipid molecules could be prevented by hydroxyl radical scavengers, such as mannitol, glucose, and formate (d). Reduced compounds and antioxidants (ascorbic acid, alpha-tocopherol, polyphenols, etc.) (e) prevent initiation of lipid peroxidation by activated heme proteins, ferryl ion, and cyclo- and lipoxygenase. In addition, cyclooxygenase is inhibited by aspirin and nonsteroid drugs, such as indomethacin (f). The classical soybean lipoxygenase inhibitors are antioxidants, such as nordihydroguaiaretic acid (NDGA) and others, and the substrate analog 5,8,11,14 eicosatetraynoic acid (ETYA), which also inhibit cyclooxygenase (g). In food, lipoxygenase is inhibited by blanching. Initiation of lipid peroxidation was derived also by free radicals, such as NO2. or CCl3OO. This process could be controlled by antioxidants (e) tiny.cc/7WFOK skyship
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Post by beammeup on Mar 16, 2010 14:48:51 GMT -5
Carnicoms continued use of wine as a nutrient base is not just curious but a concern. Splicing and dicing the grape genes has been going on for decades. It remains possible that some form of agrobacterium is what he's culturing, personally I'd be using blood based nutrient agars. True if it's in the wine we likely have consumed some at some point and it may be part of all this anyway. Just a thought. Beammeup
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Post by skyship on Mar 17, 2010 3:02:58 GMT -5
I have wondered that as well. Wine has a fermentation aspect to it.
I wonder if he used plain alcohol he would get the same result?
It would seem a high acidic ratio would be present.
It seems grape juice, can remove these from gums, a a good rate. that is what I use when teeth hurt.
I wonder if these are put in whiskey, vodka gin would make a difference?
seems there are no other methods he used. This tells me that fermentation is part of this to make the growth culture.
skyship
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Post by aqt on Mar 17, 2010 6:58:07 GMT -5
mycoplasmaFERMENTans?
I bet that ferments ALL day long.
aqt
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