MXPA05010042A - Micro-cluster compositions. - Google Patents

Abstract

Micro-clustered liquids, methods of manufacture and use. Culture media and cultures comprising micro-clustered water; use of micro-clustered culture media and cultures for cell, tissue and organ maintenance and growth; use in microbial biotechnology. Micro-clustered water compositions of bio-affecting agents, body-treating agents, and adjuvants or carriers, pharmaceutical and diagnostic compositions thereof. Methods of using the compositions involving administering them ex vivo to cells, tissues or organs, or in vivo to living bodies; and methods of making the compositions. Methods of hydrating foods and food ingredients in food processing systems with micro-clustered water. Edible foods, ingredients, flavoring and sweetening compositions containing micro-clustered water.

Description

COMPOSITIONS OF DRUGS IN MICRO-AGGREGATES, BIO-FACTOR COMPOSITIONS, COMPOSITIONS FOR BODY TREATMENT, MEANS OF CULTURE, FOOD AND DRINKS CAM PO OF THE INVENTION In general, the invention is related to liquids in micro-aggregates and the methods for their preparation and use. The present invention provides a process for preparing liquids in micro-aggregates and their corresponding methods of use. CONTENT OF THE APPLICATION I. Liquids in micro-aggregates and the methods for their elaboration and use. I. Means of cultivation and the methods for their elaboration and use. I I I. Drugs, compositions for body treatment and bioaffector compositions. IV. Food or edible material and beverages; processes, compositions and products.

I. LIQUIDS IN MICRO-AG REGADOS AND THE METHODS FOR THEIR ELABORATION AND BACKGROUND OF THE INVENTION Water is composed of individual molecules of formula H20 that can be linked together through hydrogen bonds to form aggregates that have been classified into five. species: unbound molecules, tetrahedral molecules linked by hydrogen and composed of five (5) H20 molecules in a quasi-tetrahedral arrangement and surface molecules connected to the aggregates by 1, 2 or 3 hydrogen bonds (U.S. Patent 5, 71 1 950 Lorenzen, Lee H.). These aggregates can then form larger arrays composed of varying amounts of molecules in micro-aggregates, which are held together by one or more of the van der Waals long distance weak forces such as: (1) dipole interaction dipole, that is, electrostatic attraction between two molecules with permanent dipole moments; (2) induced dipole-dipole interactions in which the dipole of one of the molecules polarizes a neighboring molecule: (3) scattering forces that originate due to small instantaneous dipoles in the atoms. Under normal conditions, the tetrahedral micro-aggregates are unstable and regenerate in larger arrays from their agitation, which leads to the London forces counteracting the van der Waals repulsion forces. Dispersion forces arise from the relative position and movement of two water molecules when said molecules approach, causing a distortion of their individual covers of intraatomic configurations of molecular orbitals. Each molecule resists this distortion, giving rise to an increased force that opposes continuous distortion until a point of proximity is reached where the inductive forces of London become effective. If the velocities of these molecules are high enough to allow them to approach a distance equal to the van's radius of Waals, the water molecules combine. Presently there is a need for a process whereby large molecular arrangements of liquids can be fractionated advantageously. In addition, there is also an interest in smaller molecular arrangements (for example, micro-aggregates) to be applied to chemical, medicinal and consumer processes.

BRIEF DESCRIPTION OF THE INVENTION The inventors have discovered that liquids, which form large molecular arrangements, for example, through different electrostatic and van der Waals forces, as in the case of water, can be decomposed by means of their cavitation. in fractionated molecules or in micro-aggregates (for example, theoretical tetrahedral micro-aggregates of water). The inventors have then discovered a method for stabilizing newly created water micro-aggregates by means of the van der Waals repulsion forces. The method consists of cooling the water in micro-aggregates until reaching the desired density so that it can then be oxygenated. Water in micro-aggregates is packaged when it is still cold. In addition, by filling the bottle and covering it while the hydrogen peroxide in micro-aggregates is dense (ie, cold), London's forces are diminished by reducing the agitation that could occur in a partially filled bottle when a partial pressure is provided to the dissolved gases (eg, oxygen) in the solution, thereby stabilizing the micro- added for almost 6 to 9 months when stored at a temperature between 40 and 70 degrees Fahrenheit. The present invention provides a process for the production of liquids in micro-aggregates, such as water, which consists of subjecting the liquid to cavitation, so that the occluded gases dissolved in the liquid form a plurality of cavitation bubbles, and the liquid containing the plurality of cavitation bubbles at a reduced pressure, so that it causes the breaking of the lr molecular matrices of the liquid into smaller matrices. In another embodiment, the liquid is substantially free of minerals and may be water, which may also be substantially free of minerals. The embodiment of the invention provides a process that is repeated until the water reaches approximately 140 ° F (approximately 60 ° C). The cavitation can be supplied by applying a first pressure to the liquid followed by a rapid depressurization at a second pressure to form cavitation bubbles. The pressurization can be provided by means of a pump. In one embodiment, the first pressure is approximately 55 psig to more than 120 psig. In another embodiment, the second pressure is approximately at atmospheric pressure. The embodiment can be carried out in such a way that the change in pressure causes the implosion or explosion of the plurality of cavitation bubbles. The change of pressure can be made to create a plasma that dissociates the local atoms reconstitute the atom with a force an angle of different bonds. In another embodiment, the liquid is cooled to a temperature that ranges from approximately 4 ° C to 15 ° C. The subsequent mode consists in providing gas to the liquid in micro-aggregates, such as oxygen. In a later embodiment, the oxygen is supplied for approximately 5 to 15 minutes. In a further embodiment, the invention provides a process for making a liquid in micro-aggregates which consists of subjecting the liquid to a sufficient pressure to pressurize it, emitting the pressurized liquid so that a continuous liquid stream is generated, subjecting the liquid stream continues to a multiple rotating vortex having a previous vacuum pressure so that the gases occluded and dissolved in the liquid form a plurality of cavitation bubbles and subject the liquid containing the plurality of the cavitation bubbles to a reduced pressure, so that the implosion or explosion of the cavitation bubbles occurs causing expansive waves that break the lr molecular matrices of the liquid into smaller matrices. In a subsequent embodiment, the liquid is substantially free of minerals and in a further embodiment, the liquid is water, preferably substantially free of minerals. The invention allows the process to be repeated until the water reaches about 140 ° F (about 60 ° C). In another embodiment, the cavitation can be delivered by applying a first pressure followed by a rapid depressurization to a second pressure to form cavitation bubbles. Then, the invention provides that the pressurization is supplied by a pump. In a next embodiment, the first pressure is approximately 55 psig to more than 120 psig, in another embodiment, the second pressure is close to atmospheric pressure, including embodiments where the second pressure is less than 5 psig. The invention also provides a liquid in micro-aggregates where the change in pressure causes the implosion or explosion of the cavitation bubbles. In a further embodiment, the change in pressure generates a plasma that dissociates the local atoms and reconstitutes them with an angle of bonds different forces. The invention also provides a process where the liquid is cooled to a temperature between 4 ° C and 15 ° C. In another embodiment, the invention provides the application of gas to the liquid in micro-aggregates. It is preferred that the gas be oxygen and that it be administered for approximately 5 to 15 minutes at a pressure ranging from about 15 to 20 psig. The present invention also provides a composition consisting of water in micro-aggregates prepared according to the procedures detailed above. Another aspect of the invention is also a water in micro-aggregates that possesses some or all of the properties of a conductivity of about 3.0 to 4.0 pmhos / cm, an FTIR spectrophotometric pattern with a defined main characteristic of almost 2650 numbers of wave, a vapor pressure that varies approximately between 40 ° C and 70 ° C as determined by a thermogravimetric analysis and a peak shift of 70 by NMR of at least +30 Hertz, preferably at least +40 Hertz in relation to to water by reverse osmosis (RO). The present invention also provides for the application of water in micro-aggregates of the invention in the modulation of cellular functioning and in the decrease of free radical levels in cells through contact of the cell with water in micro-aggregates. The present invention also provides a distribution system composed of a water in micro-aggregates (eg, water in oxygenated micro-aggregates) and an agent, such as a nutritional agent, a medicament and similar agents. Also, the water in micro-aggregates of the invention can also be used to remove fabric stains by contacting them with the water in micro-aggregates. The details of one or more embodiments of the invention are set forth in the description that follows and in the accompanying drawings. Other features, objects and advantages of the invention may be appreciated from the description and the schemes, as well as the claims. All publications, patents and applications of the patents cited herein are expressly incorporated as reference for all purposes.

BRIEF DESCRPTION OF THE SCHEMES FIG. 1 shows a molecule of water and the resulting net dipole moment. FIG. 2 shows a large array of water molecules. FIG. 3 shows a micro-aggregate of tetrahedral water formed by 5 water molecules. FIG. 4 shows an example of a device useful for the generation of cavitation in a liquid. The device provides inputs for a liquid, which is then subjected to multiple rotating vortices that reach partial vacuum pressures of approximately 27"Hg. The liquid then exits the device through point A through an acceleration tube and passes to a chamber with a pressure lower than that of the device (for example, a pressure close to atmospheric pressure) FIG.5 shows the FTIR spectra for RO water (Figure 5 (a)) water in processed microaggregates (Fig. 5 (b)). FIG. 6 shows the graphical representations of the TGA for the water RO the oxygenated water in micro-aggregates. FIG. 7 shows the NR spectra for the RO water (Fig. 7 (a)), the water in non-oxygenated micro-aggregates (Fig. 7 (b)) and the oxygenated water in micro-aggregates (Fig. 7 (c)) . FIG. 8 shows a schematic illustration of a device for Raman spectroscopy. FIG. 9 shows the effects of the micro-aggregated cell culture medium on the macrophage plasma membranes.

FIG. 10 shows the effects of the micro-aggregated cell culture medium on the intracellular pH. FIG. 1 1 shows the effects of micro-aggregated cell culture medium on the viability of 293T cells. FIGs. 12a and 1b show the effects of micro-aggregated water on the growth and transfection of two types of human cells. FIG. 1 3 shows the effects of micro-added water on the expression profiles of dendritic cell markers. FIG.14 shows the effects of micro-aggregate ag ue on the functional state of brain tissue perfused with micro-aggregate culture medium.

DESCRIPTION OF PREFERRED MODALITIES Liquids, including for example alcohols, water, fuels and their derivative combinations, are composed of atoms atoms that present complex molecular arrangements. Many of these arrangements produce the formation of large molecular arrays of atoms linked by covalent bonds, which have non-covalent interactions with adjacent molecules which, in turn, interact with other molecules through additional non-covalent interactions. These large arrays, while stable, are not ideal for many applications due to SLI size. Therefore, it is desired to make and provide liquids that have smaller arrays by reducing the number of non-covalent interactions. Smaller molecules are better qualified to penetrate and react in chemical and biological systems. In addition, the smaller molecular arrays present novel, more profitable features. As used herein, "covalent bonds" refer to the bonds that result when atoms share electrons. The terms 'non-covalent bonds' or 'non-covalent interactions' refer to links or interactions where atoms do not share electrons.These non-covalent interactions include, for example, ionic (or electrovalent) bonds formed by the transfer of one or more electrons from one atom to another to create ions, the interactions that result from dipole moments, hydrogen bonding and van der Waals forces Van der Waals forces are weak forces that act between non-polar molecules or between parts of the same molecule joining two groups due to a temporary asymmetric distribution of the electrons of one of the groups, which induces an opposite polarity in the other.When the groups approach more than their van der Waals radius, the force between them It is repulsive because its electron clouds begin to interpenetrate The techniques described here can be applied to various liquids. uids include water, alcohols, oil and fuels. Liquids, like water, are molecules composed of one or more basic elements or atoms (for example, hydrogen and oxygen). The interaction of atoms through covalent bonds and molecular charges leads to the formation of molecules. A water molecule has an inclined or angular geometry. The H-O-H bond angle in a water molecule is approximately 1 04.5 ° to 1 05 °. The net dipole moment of a water molecule is shown in the FI G. 1 . This dipole moment creates electrostatic forces that enable the attraction of other water molecules. Recent studies carried out by Pugliano ef al, (Science, 257: 1937, 1 992) have suggested the relationship and complex interactions of water molecules. These studies have revealed that hydrogen bonding and oxygen-oxygen interactions play a major role in the creation of large aggregates of water molecules. The substantially purified water forms complex structures comprising multiple water molecules, each interacting with an adjacent water molecule (as shown in FIG. 2) to form large arrays. These large arrays are formed, for example, on the basis of non-covalent interactions such as hydrogen bond formation and as a result of the dipole moment of the molecule. Despite being highly stable, it has been suggested that these large molecules are detrimental in various chemical and biological reactions. Accordingly, in a form of embodiment, the present invention provides a method for creating fractionated water or in micro-aggregates of only about 5 water molecules, as shown in FIG. 3. The present invention provides liquids in small micro-aggregates (for example, water molecules in micro-aggregates), a method for making fractionated water or in micro-aggregates and methods of use in the treatment of different biological situations. Accordingly, the present invention provides a method for making fractionated or micro-aggregate liquids (e.g., water) consisting of pressurizing the starting liquid at a first pressure, followed by a rapid depressurization at a second pressure to create a pressure of partial vacuum that causes the release of occluded gases and the formation of cavitation bubbles. The thermophysical reactions caused by the implosion, the explosion of the cavitation bubbles cause an increase in heat and the rupture of the non-covalent interactions that hold together large arrays of liquid. This process can be repeated until the desired physical-chemical characteristic of the fractionated liquid is obtained. When the liquid is water, the process is repeated until the temperature reaches approximately 140 ° F (approximately 60 ° C). The resulting fractionated liquid is cooled under conditions that prevent large arrays from forming again. As used herein, "water" or "starting water" includes tap water, natural mineral water and processed water such as purified water. To cause cavitation in the liquid, any technique known to those skilled in the art can be used as long as the source of cavitation is adequate to generate sufficient energy in order to break large arrays. The acoustic energy produced by cavitation provides the energy to break large liquid arrays into smaller liquid aggregates. For example, acoustic transducers can be used as the required cavitation source. In addition, cavitation can be induced by forcing the liquid through a tube with a constriction in its path to generate a high pressure before the constriction, which depressurizes quickly after it. Another example would be to force the liquid in the reverse direction through a rotating volute of a pump. In an embodiment of the invention, the liquid to be fractionated is pressurized by a rotating volute to create a vortex that reaches partial vacuum pressures releasing the occluded gases as the cavitation generates bubbles when the rotating vortex exits through a conical nozzle at atmospheric pressure or the like. This pressurization and sudden decompression causes the implosion and the explosion of the cavitation bubbles creating waves of expansion of acoustic energy. These shock waves break the non-covalent covalent bonds in the large liquid arrays, break the bonds of weak arrays and form fractionated or micro-aggregate liquid consisting approximately of, for example, five (5) H20 molecules in a quasi-arrangement -tetrahedral (as shown in FIG.3) and impart an electronic charge to the liquid in micro-aggregates thus producing electrolytic properties in the liquid. The liquid in micro-aggregates is recycled until the desired number of molecules of liquid in micro-aggregates is formed to reach a given electronic charge and surface tension, as determined by the increase in temperature in the liquid as the cavitation bubbles impart kinetic heat to the processed liquid. Once the desired electronic charge and surface tension have been achieved, the liquid in micro-aggregates is cooled until the density of the liquid increases. The desired electronic charge and surface tension can be measured in different ways, but it is preferable to determine them by temperature. After the liquid reaches the desired density, usually between 4 ° C and about 15 ° C, a gas, for example molecular oxygen, can be introduced into the liquid for a sufficient period of time to obtain the desired amount of oxygen in the liquid in micro-aggregates. Then, the liquid in micro-aggregates is distributed in aliquots in a container or a flask, preferably full at its maximum capacity, and is capped while the gasified micro-aggregate liquid is still cold to thereby provide a partial pressure to the liquid as its temperature equals the ambient temperature. This makes it possible for larger quantities of dissolved gas to remain in solution due to an increased partial pressure in the contents of the bottles. The present invention provides a method for making a fractionated liquid or water or in micro-aggregates, but to facilitate the explanation water will be used as the liquid described, without which the water can be replaced by any type of liquid. Starting water is preferred, for example, purified or distilled water to be used as a base material since it is relatively free of mineral content. The water is placed in an approved stainless steel tank for food to be processed. By submitting the starting water to a pump capable of supplying a continuous pressure of between 55 psig and 120 psig or more, a continuous stream of water is created. This stream of water is then applied to a suitable device (refer to the example in Figure 4) capable of establishing a multiple rotating vortex reaching partial vacuum pressures of approximately 27"Hg, thus reaching the vapor pressure of the occluded gases These gases form bubbles of cavitation that descend through multiple acceleration tubes leading to a common chamber that has atmospheric pressure or close to it.The resulting shock waves caused by the implosion or the explosion of the cavitation bubbles break the large water arrangements in smaller water molecules through repeated recirculation of water Recycling water results in an increase in water temperature The heat produced by implosion and the explosion of cavitation bubbles releases energy as observe in sonoluminescence, where it is estimated that the temperature of the luminescent bubbles varies from 10 to 1 00 eV or 2,042,033 degrees Fahrenheit to 19,743,336 atmospheres. However, the heat generated is below the size of one micron and is quickly absorbed by the surrounding water transmitting kinetic energy. The inventors have determined that the breaking of these large arrays into smaller water molecules can be manipulated through a sinusoidal wave using cavitation and that by controlling the rise in temperature the osmotic pressure and the surface tension of the water can be adjusted under treatment. The inventors have determined that the ideal temperature for hydrogen peroxide in micro-aggregates (Pentahydrate ™) is approximately 140 degrees F (approximately 60 ° C). This can be achieved by using four opposite volutes of vortices with an acceleration tube of degree 6 that opens into a common chamber at atmospheric pressure or close to it, less than 5 pounds of back pressure. As previously mentioned, the inventors have also discovered that liquids undergo sinusoidal fluctuation in their heat temperature under the process described herein. Depending on the particular physical-chemical characteristics desired, the process is repeated until a desired point is established in the sinusoidal curve in which the liquid is collected and cooled under conditions that inhibit the formation of large molecular arrays. For example, and not by way of limitation, the inventors have discovered that the water processed according to the methods described herein undergoes a sinusoidal heating process.

During the production of this water a negative charge is created that is transmitted to the water. Voltages of -350 mV to -1 volt have been measured with a superimposed sinusoidal wave with a frequency of 800 cycles or greater depending on the operating pressures and the subsequent water velocities. The inventors have found that the third sinusoidal peak in temperature provides an optimum number of micro30 structures aggregated for water. Although the inventors are not obliged to provide the mechanism or the theory of action, it is believed that the high production of negative ions serves as an available source of donor electrons to act as antioxidants when used and then stabilize The micro-aggregates of water and help prevent the formation of large arrays by aligning the water molecules exposed to the electrostatic field of the negative charge. While not wanting to relate to a particular theory, it is believed that the high temperatures that are reached during cavitation can form a plasma in the water that dissociates the H20 atoms, which then form again in a different bonding association , as shown by the control data FTI and N MR, to generate a different structure. Those skilled in the art will recognize that the water of the present invention can then be modified in various ways. For example, following the process of making water in micro-aggregates, the water can be oxygenated as described herein, to be purified, flavored, distilled, irradiated or subjected to any known modification in the matter that will be determined depending on the end use of water. In another embodiment, the present invention provides methods for modulating the cellular functioning of a tissue or a subject. Water in micro-aggregates (for example, water in oxygenated micro-aggregates) can be designed as a distribution system to provide hydration, oxygenation, nutrition, medication and a growing integral cellular functioning and fluid exchange in the cell and elimination of edemas The tests carried out with a RJL Systems Bio-Electrical Impedance Analyzer model BIA101 Q Body Composition Analysis System ™ demonstrated considerable intracellular and extracellular hydration, observing the changes in only 5 minutes. The tests were performed on a 58-year-old man of obese body build, with a height of 71.5"and a weight of 269 lb. The baseline readings were taken with the Bio-Electrical Impedance Analyzer ™ as appropriate. As described in the following examples, it is considered that the water in micro-aggregates of the present invention produces beneficial effects in the subject who consumes it.The subject can be any mammal (e.g., equine, bovine, porcine). , murine, feline, canine) and preferably human.The dosage of the water in micro-aggregates or of hydrogen peroxide in micro-aggregates (Penta-hydrate ™) will depend on many factors recognized in the matter, which are normally modified and adjusted. Such factors include age, weight, activity, dehydration, body fat, etc. Generally, 0.5 liters of the water in oxygenated micro-aggregates of the invention provide beneficial results. In addition, it is considered that the water in oxygenated micro-aggregates of the invention can be administered in various ways known in the field, including, for example, orally, intravenously or mixed with other agents, compounds and chemicals. It is also contemplated that the water of the invention may be useful for irrigating wounds or at the site of a surgical incision. The water of the invention (for example, water in oxygenated micro-aggregates) can be used in the treatment of infections such as, for example, infections caused by anaerobic organisms. In another modality, the water in micro-aggregates of the invention can be applied to decrease the levels of free radicals and, consequently, inhibit the damage caused by free radicals in the cells. In yet another embodiment of the invention, the water in micro-aggregates of the invention can be used to remove stains from fabrics, such as cotton. The following examples are intended to illustrate, but not exhaustively, the present invention. The equivalents of the examples that follow will be recognized by those skilled in the art and encompassed by the present disclosure. EXAMPLE 1 How to make water in micro-aggregates The following is an example of one of the methods for making liquids in micro-aggregates. Those skilled in the art will recognize alternative equivalent methods that are encompassed by the present invention. Accordingly, the successive examples should not be construed as limiting the present invention but as an exemplary method for better understanding of this. 325 gallons of distilled water was either steamed from Culligan Water or purified in 5-gallon bottles at an ambient temperature of 29 degrees C in a non-pressurized 316 stainless steel tank with removable lid for treatment. The tank was connected at the bottom through a 316 stainless steel tube of 2 1/4"with 1" NPT reduction to a 20"filter housing made in the United States that contained a 5 micron fiber filter : The filter was used to eliminate all contaminants that could exist in the water The filter outlet of 20"was connected to a 316 Teel stainless steel gear pump model 1 V458 powered by a direct drive three phase 3HP 1740 RPM electric motor . The 1"NPT output of the gear pump was directed to a cavitation device through a 1" stainless steel 316 tube fitted with a 1"stainless steel ball valve for insulation and a paste manometer. The output of the pump provided a continuous pressure of 65 psig to the cavitation device.The cavitation device was composed of four inverted pump volutes made of Teflon without impellers, located in a housing of 316 stainless steel tubes that were tangentially powered by a common water source fed in turn by the gear pump 1 V458 at 65 psig, but used as the entrance for the purpose of establishing a rotating vortex.The water that entered through the four volutes was channeled in a circle of 360 degrees and farewell through what would normally be the suction side of the pump, but which in this case was used as the discharge side of the device, p or by means of a long 1"acceleration tube with a 3/8" discharge hole. The four reverse feed volutes formed rotating vortices that rotated the water 360 degrees and then discharged it at a decreasing angle of 5 degrees from the center line through acceleration tubes to a common chamber at or near atmospheric pressure. The common chamber was connected to an I stainless steel discharge line that fed back the 325-gallon tank of distilled water. At this point the water had been subjected to a full turn of treatment through the device. The process described above is repeated continuously until the energy generated by the implosions and explosions of cavitation (for example, due to acoustic energy) has imparted its kinetic heat to the water and the water is approximately at 60 degrees Celsius. Although the inventors are not obliged to facilitate the theory of invention, they provide the following theory by way of explanation without being compromised by it. The inventors believe that the acoustic energy created by cavitation breaks the electrostatic bonds that hold together a tetrahedral micro-aggregate of five H20 molecules in larger arrays, thereby decreasing its size, and / or creating a plasma located in the water by changing the normal bond angles in a different water structure. The temperature was determined by means of a portable infrared thermal detector through a stainless steel thermowell. Those with experience in the field will be able to recognize other methods to measure temperature. Once the temperature has reached 60 degrees C, the pump motor is secured and the water is allowed to cool. To proceed with cooling, an 8-foot-by-8-foot enclosure equipped with an air conditioning of 5,000 Btu is used, although this is not a requirement. It is important that the processed water does not shake, moving it as little as possible when it is cooled. A cooling temperature of 4 degrees C can be applied, although a temperature of 15 degrees C is sufficient depending on the amount of water that must be cooled. Only enough water can be oxygenated between 4 and 15 degrees C. After the water reaches the desired cooling temperature, the processed water is removed from the 325 gallon stainless steel tank and placed in 5-gallon polycarbonate bottles. for its oxygenation. Oxygenation is achieved by the application of 02 gaseous supplied at 20 psig pressure through a plastic duct of / 4"inner diameter equipped with a plastic air diffuser that is used to produce small air bubbles (eg, Lee catalog number 12522.) The plastic tube passes through a thread in the cap of the 5-gallon bottle until it reaches the bottom of the bottle.The pipe is provided with an air diffuser at the end of the discharge. applies to a flow pressure of 20 psig to ensure a good visual flow of oxygen bubbles In one embodiment, water (Pentahydrate ™) is oxygenated for approximately five minutes and in another mode, water (Penta-hydrate Pro ™) it is oxygenated approximately for ten minutes Immediately after oxygenation, the water is packed in 500 ml PET bottles filled to overflow and covered with a plastic snap-in cap with a seal in place. In one embodiment, the 0.5 L bottle is overfilled so that when the water temperature rises to room temperature, the bottle self-pressurizes retaining a higher concentration of dissolved oxygen at partial pressure. This step not only conserves a greater amount of oxygen, but also avoids the excessive agitation of the water during its transport. EXAMPLE 2 A novel water prepared by the method of the invention was characterized taking into account different parameters. A. Conductivity Conductivity was evaluated using the USP 645 procedure that specifies conductivity measurements as water characterization criteria. In addition to defining the evaluation protocol, the USP 645 procedure determines the performance standards for the conductivity measurement system and the calibration and validation requirements for the meter and conductivity. Conductivity tests were conducted in Santa Fe Springs, California and were conducted by West Coast Analytical Service, Inc. Conductivity test results a / 0? Water RO Water in micro-aggregates Water in micro-aggregates Conductivity at 25 ° C * (pmhos / cm) 5.55 3, 16 3.88 * Conductivity values are the average of two measurements. The conductivity observed in water in micro-aggregates is reduced to just over half compared to RO water. This is very significant and indicates that water in micro-aggregates shows a markedly different behavior and is consequently essentially different in relation to unprocessed RO water. B. Fourier transform infrared spectroscopy (FTIR) Water, which absorbs a lot in the IR spectral region, has been very well characterized by the FTIR and shows a main spectral line of approximately 3000 wave numbers that corresponds to the vibrations of the OH links. This spectral line is characteristic of the structure of the hydrogen bond in the sample. Two samples of water, one sample of raw RO water, Sample A, and one sample of water in non-oxygenated micro-aggregates, Sample B, were placed between two sheets of silver chloride and the film was analyzed in each of them by FTIR at 25 ° C. The FTIR spectrum is shown in Figure 5. When comparing the FTIR spectra of both waters, it is clear that the two samples have common characteristics as well as significant differences. In the FTIR spectrum of water in micro-aggregates, a main definite characteristic of approximately 2650 wave numbers is observed (Figure 5 (b)). RO water does not present such a characteristic (Figure 5 (a)). This indicates that the links in the water samples behave differently and that their energy interaction has changed. These results suggest that water in micro-aggregates without oxygenating is different from RO water without physical and chemical processing.

C. Simulated distillation The simulated distillations of RO water and water in un-oxygenated micro-aggregates were carried out in Santa Fe Springs, California and were carried out by West Coast Analytical Service, Inc. Results of the RO Water simulated distillation tests Water in micro-aggregates without oxygenating Margin of the boiling point * (degrees C) 98-100 93.2-100 * Corrected by barometric pressure. The results show a considerable decrease in the boiling temperature of the lowest boiling fraction in the sample of water in micro-aggregates without oxygenate. In water in micro-aggregates a lower boiling fraction of 932 ° C is observed compared to the temperature of 98 ° C which has the lowest boiling fraction of RO water. This suggests that the process has significantly changed the disposition of the molecular species present in the sample. It should be noted that the lower boiling species are generally smaller, which coincides with the observed data and the formation of micro-aggregates. D. Thermogravimetric Analysis (TGA) In this test, a drop of water was placed in a sample DSC dish that was sealed with a cover in which a tiny hole was drilled with laser precision. The sample was subjected to a ramp temperature increase of 5 degrees every 5 minutes until the final temperature was reached. TGA profiles were determined for both waters, water in micro-aggregates without oxygenating and RO water, for comparative purposes. The TGA analysis was carried out with a thermogravimetric analyzer model TFA2950 ™ in La Canada, California, and was carried out by Analytical Products. The results of the TGA test are shown in Figure 6. Three different tests were performed in which three different samples were used. In the graphic representation of the TGA, the water sample RO is called "Purified water". With the water in micro-aggregates without oxygenating, two tests were carried out, designated the 1st Super Pro test and the 2nd Super Pro test. The water in micro-aggregates without oxygenating and the unprocessed RO water showed very different dynamics in weight loss . It is evident that the RO water began to lose weight almost immediately, starting at approximately 40 ° C until reaching the final temperature. Water in micro-aggregates has recently started to lose mass when it reaches approximately 70 ° C. This suggests that the processed water has a higher vapor pressure between 40 ° C and 70 ° C compared to unprocessed RO water. The TGA results showed that the water vapor pressure in un-oxygenated micro-aggregates was lower when the boiling temperature was reached. These data prove once again that the water in micro-aggregates without oxygenating is significantly modified in comparison with the RO water. They also show that water in micro-aggregates exhibits more characteristics between temperatures of 75 and 100 + degrees C. These characteristics could explain the low boiling fractions observed in simulated distillation. E. Nuclear magnetic resonance (NMR) spectroscopy The NMR tests were carried out with a Bruker AM500 ™ 600 MHz spectrometer in San Diego, California, and were carried out by Expert Chemical Analysis. The NMR studies were carried out in the water in micro-aggregates oxygenated and without oxygenate and in the RO water. The results of these studies are shown in Figure 7. In the 170 NRM test, a single expected peak was observed in the RO water (Figure 7 (a)). For water in microaggregates without oxygenating (Figure 7 (b)), the single peak observed was displaced +54, 1 Hertz in relation to water RO, and for water in micro-aggregates oxygenated (Figure 7 (c)), the single peak was displaced +49.8 Hertz with respect to RO water. The displacements of the observed NMR peaks correspond to the water in micro-aggregates and to the RO water. In the NMR data, the widening of the observed peak with the water sample in micro-aggregates is also important in comparison with the narrowest peak of the raw water.

EXAMPLE 4- RAMAN SPECTROSCOPY To characterize and differentiate structures in micro-aggregates and liquids with molecular structure in micro-aggregates Raman spectroscopy was used, which is highly sensitive to the modification of liquid structures. This study was based on obtaining and processing a spontaneous Raman spectrum that allowed the recording of different types of phase transition in liquid water at 4, 19, 36 and 75 degrees Celsius. The network of hydrogen bonds and the average concentration of hydrogen bonds per unit volume were determined, which led to the characterization of the water elaborated by the different methods and in particular to the differentiation and definition of the composition of the water elaborated by the previously described methods to produce micro-aggregates. Figure 8 illustrates schematically the device used for these studies. The illumination source was a solid-state laser connected in Q Nd: YAG (Spectra Physics Corp., Mountain View, California) with two output harmonics at 1064 nm and a double frequency to produce a wavelength of 532 nm. The KTP crystal [Potassium Titanyl Phosphate] available in Kigre. Tuscon. Arizona, constituted a second harmonic generator. The first harmonic was at 1064 nm with an impulse energy of 200 mJ, a width of 10 ns and a repetition rate of 6 Hz. The optical mirror and the translucent cell were obtained in CVC Optics. Albuquerque, New Mexico. The spectrometer comes from Japan. Hamamatsu, and its autocollimation system was obtained at Newport Corporation. Costa Mesa. California. The electro-optical converter was obtained at Texas Instruments. Houston Texas. The cell was filled with water as a test subject. The following water samples were studied: water in micro-aggregates oxygenated, water in micro-aggregates without oxygenating, Millipore distilled water (tm), distilled water prepared in the laboratory, water for double-distillation injections for medicinal use, water for osmosis reverse of commercial packaging and tap water (unprocessed). The water in the test was subjected to strong ultrasound fields produced by two generators, one of impulse and one of sine wave, and a focusing speaker. A laser beam was directed to a cell. Scattered signals at 90 degrees entered the spectrometer, which contained a diffraction unit that supplied a dispersion of 2 nm / mm. A detector measured the Raman scattering spectrum. The results indicated the modifications of the local structure of the network of hydrogen bonds of water in micro-aggregates in the acoustic field. In particular, the modification corresponds to a local decrease in the average distance between the oxygen atoms at 2.80 angstroms, improving the arrangement of the network structure of water molecules linked by hydrogen when approaching hexagonal ice, in which the distance is 2.76 angstroms. The samples of the test containing water in micro-aggregates exhibited an aggregate temperature approximately ten degrees Celsius higher compared to the other water samples, which indicated that the average size of the aggregates was smaller in the water samples in micro-aggregates than in the other samples. On the other hand, water samples in micro-aggregates presented a more homogeneous composition than the other samples in terms of the size of the aggregates, that is, a more homogeneous molecular structure of aggregates.

II. CULTIVATION MEDIA AND THE METHODS FOR THE PREPARATION AND USE This invention involves compositions of culture media for biological, agricultural, pharmaceutical, industrial and medicinal use. The compositions include water in aggregated micro5. The methods for making and using the compositions of the culture media are within the scope of the invention.

General Definitions and Description Unless otherwise indicated, the practice of the present invention will employ conventional techniques applied within the art in: (1) the cultivation of animal cells, plant cells and the respective tissues; microorganisms, subcellular elements, viruses and bacteriophages; (2) the perfusion of different organs and tissues; (3) biochemistry; (4) molecular biology; (5) microbiology; (6) genetics; (7) chemistry. These techniques are explained in detail in the corresponding literature. See, for example, Culture of Animal Cells: A Manual of Basic Technique, 4th edition, 2000, R. lan Freshney, Wiley Liss Publishing; Animal Cell Culture, eds. J.W. Pollard and John M. Walker; Plant tissue Culture: Theory and Practice, 1 983, Elsevier Press; Plant Cell Culture Secondary Metabolism Toward Industrial Application, Frank DiCosmo and Masanaru Mlsawa, CRC Press; Plant Tissue Culture Concept and Laboratory Exercises, 2nd edition, Robert N. Trigiano and Dennis Gray, 1999, CRC Press; Plant Biochemistry and Molecular Biology, 2nd edition, eds. Peter J. Lea and Richard C. Leegood, 1 999, John Wiley and Sons; Experiments in Plant Tissue Culture, Dodds & Roberts, 3rd edition; Neural Cell Culture: A Practical Approach, vol. 163, eds. James Cohen and Graham Wilkin; Maniatis et al. , Molecular Cloning: A Laboratory Manual; Molecular Biology of The Cell, Bruce Alberts, et.al. , 4th edition, 2002. Garland Science: Microbial Biotechnology, Fundamentals of Applied Microbiology, Alexander N. Glazer and Hiroshi Nikaido, 1995, W.H. Freeman Co.; Pharmaceutical Biotechnology, eds. Daan J.A. Crommelin and Robert D. Sindelar, 1 997, Harwood Academic Publishers). Major publications include Cell Tissue Research, Cell, Science, Nature, Journal of Immunology, Thymus, International Journal of Cell Cloning, Blood and Hybridoma. The following terminology will be used in the description of the present invention in accordance with the definitions provided below.

The term "micro-aggregculture medium" as used herein refers to a culture medium that includes w in micro-aggreg. The adjective "micro-aggreg that modifies any of the aqueous compositions including medium, culture medium, liquid, gel, composition, component or ingredient refers to the w in micro-aggreg present in said composition, ie the composition it is dissolved in w in micro-aggreg or mixed with it. As defined by the Oxford Dictionary of Biochemistry and Molecular Biology (Oxford University Press, 1 997), the term "culture" refers to: 1 (a) a group of cells, fragments of tissue or an organ that grows and stays alive in or on a nutrient medium (ie, a culture medium): 1 (b) any culture medium to which this organic mial has been added, whether it is alive or not: 2. the practice or process of developing, developing or preserve said crop 3, develop, preserve or produce a crop. A "cell" is the basic structural unit of every living organism, and consists of a small discrete mass, usually microscopic, of cytoplasm that contains organelles joined externally by a membrane or cell wall. Eukaryotes are the cells that contain a differenti nucleus surrounded by a nuclear membrane. Prokaryotes are the cells in which the genomic DNA is not surrounded by a nuclear membrane inside the cells.

"Culture medium" refers to any nutrient medium intended to promote the growth and conservation of a crop. The culture media are usually prepared artificially and are intended for a specific type of cell, tissue or organ. They are usually composed of a soft gel (often called a solid or semi-solid medium) or a liquid, although sometimes they are rigid solids. "Tissue culture" refers to the technique or process through which tissue cells (cell culture), whole organs (organ culture) or parts of an organ, an animal or a plant are developed or conserved. , artificially: 2. all organic mial that is developed or preserved by said technique. "Tissue" refers to any group of cells organized to perform one or more specific functions. "Organ" refers to any part of the body of a multicellular organism that adapts and / or specializes in the performance of one or more vital functions. "Organ culture" refers to the culture cory of a tissue in which an organ or part of an organ, or a primordium of an organ, after being removed from an animal or plant, is maintained in vitro in a nutritious medium preserving its structure and / or function. "Organelle" refers to any discrete structure in a unicellular organism or in an individual cell of a multicellular organism that adapts and / or specializes for the performance of one or more vital functions. "Microbial biotechnology" refers to the use of eukaryotic and prokaryotic cells in: the production of proteins, synthetic and recombinant vaccines, microbial insecticides, enzymes, polysaccharides and polyesters, ethanol, amino acids and antibiotics: the synthesis and organic degradation through microbes ( and enzymes); environmental applications, including the microbiology of sewage and wastew, the microbial degradation of xenobiotics, the use of microorganisms in mineral recovery and in the extraction of heavy metals from aqueous effluents. The broad scope of microbial biotechnology is set forth, in part, in: Microbial Biotechnology, Fundamentals of Applied Icrobiology, Alexander N. Glazer and Hiroshi Nikaido, 1995, W.H. Freeman Co .; Pharmaceutical Biotechnology, eds. Daan J.A. Crommelin and Robert D. Sindelar, 1997, Harwood Acadernic Publishers.

Cell culture media: principles The basic ingredients of cell culture media (as discussed below) - as individual components or as pre-blended, synthetic or w-based components - can be obtained from various suppliers (eg, Sigma Chemical , Invitrogen, Biornark, Cambrex, Clonetics, to name just a few). Methods of making culture media with w are well known in the field (Culture Media for Cells, Organs, and Embryos, CRC Press, 1977; Animal Cells: Culture and Media: Essential Data, John Wiley & Son, 1995; Methods for Preparation of Media, Supplements and Subtracted for Serum Free Animal Cell Culture in Cell Culture Methods for Molecular and Cell Biology. Vol. 1, Wiley-Liss. 1984). The compositions of the media of the invention include water in micro-aggregates. In order to list the various ways of culturing cells, the cell culture methods and the types of cell media known in the art are briefly discussed below. Types of cell cultures: The primary cultures turn directly from normal animal tissue excised. These tissues are cultured as a culture of an explant or upon dissociation to form a suspension of individual cells by digestion with enzymes. Although at first they are heterogeneous, in these cultures they then dominate the fibroblasts. In general, primary cultures are conserved in vitro for limited periods during which primary cells normally retain many of the differentiated characteristics of the cells observed in vivo. Continuous cultures consist of a single type of cell.

These cells can be propagated in the serial culture in a limited number of cell divisions (approximately 50) or indefinitely. Some degree of differentiation is preserved. Cell banks must be formed to preserve these crops for long periods. culture orofolocation Cells are grown by growth in suspension (as single cells or small free-floating aggregates) or as a unimolecular layer that adheres to the tissue culture flask. Sometimes, cell cultures can develop as semi-adherent cells between which there is a mixed population of cells adhered in suspension. Types of culture media In general, cultured cells require an aseptic environment, a nutrient supply for growth, a stable culture environment, such as pH and temperature. Various types of defined basal media have been developed that are now commercially available. Since its creation, these media have been modified and enriched with amino acids, vitamins, fatty acids and lipids. Accordingly, suitable means are available for the growth of a wide range of cell types. The precise preparations of the media have often been derived from the optimization of the concentrations of each component. Providers of culture media distribute information to experts in the field about the development of the use of culture media through catalogs or their websites. For example, the website of the firm Sigma-Aldrich publishes a book entitled Fundamental Techniques in Cell Culture. A Laboratory Handbook Online (Sigma-Aldrich company); In the table below, examples of different uses are given. Those who have experience in the matter could partially or totally replace the water without adding in the culture media listed below by water in micro-aggregates. Table 1 . Different types of culture media and their applications Balanced salt solutions PBS, BSS from Hanks, salts Earls DPBS (Prod. No. D8537 / D8662) HBSS (Prod. No. H9269 / H9394) EBSS (Prod. No. E2888) Constitutes the base of many complex media. MEM basal medium (Prod. IM ° M2279) Primary and diploid cultures. DMEM (Prod. No. D5671) Modification of MEM with a higher level of amino acids and vitamins. Suitable for a wide variety of cell types including hybridomas. GMEM (Prod. No. G5154) MEM modified by Glasgows defined for BHK-21 cells. RPMI 1640 Complex Media (Prod. No. R0883) Originally derived from human leukemic cells. Suitable for a wide variety of mammalian cells including hybridomas. Iscoves DMEM (Prod. No. 13390) Improvement of the DMEM suitable for a high density growth. L-5 by Leibovitz (Prod. No. L5520, liquid) Designed for C02 emissions-free environments. TC 100 (Prod. NT3160) Grace Insect Medium (Prod. No. G8142) Schneider Insect Medium (Prod. No. SO 146) Designed for the cultivation of insect cells. CRO Serum Free Medium (Prod. No. C5467) HEK293 (Prod. No. G0791) For use in serum free applications. FIO of Ham and its derivatives P12 of Ram (Prod. No. N4888) DMEM / F12 (Prod. No. D8062) NOTE: These media must be supplemented with other factors such as insulin, transferrin and epidermal growth factor. They are usually buffered with HEPES. Sf-900 II SFM, SF lnsect-Medlum-2 insect cells (Prod. No. S3902) Specifically designed to be used with Sf9 insect cells. Basic ingredients of the culture media The solutions of the basic ingredients of the water-containing media in micro-aggregates are included in the compositions of the invention. Inorganic salts Carbohydrates Amino acids Vitamins Fatty acids and lipids Proteins and peptides Whey Each type of component performs a specific function as detailed below: Inorganic salts help to maintain cellular equilibrium and regulate the membrane potential by supplying sodium ions, potassium and calcium. The cell matrix needs these ions for cell adhesion and as cofactors for the enzymes. Buffer systems. The majority of the cells require a pH that varies between 7.2 and 7.4, being essential its control to reach the optimal conditions of culture. There are important variations in relation to this optimal state. Fibroblasts prefer a higher pH (7.4-7.7) whereas continuous lines of transformed cells require p1 1 plus acid conditions (7.0-7.4). Attempting to regulate the pH immediately after the planting of cells when a new crop is being established is of special importance, being generally possible to achieve one of two buffer systems: (i) a "natural" stopper system where the CO2 gas equilibrates with the C03 / HCO3 content of the culture medium; (ii) a chemical buffer system using a buffer solution called HEPES (Prod. No. H4034). Cultures using natural bicarbonate / C02 buffer systems need to be preserved in an atmosphere with 5-10% C02 in the air, usually supplied with a C02 incubator. The C02 bicarbonate system is inexpensive, non-toxic and also provides other chemical benefits to the cells. The HEPES solution (Prod. No. H4034) has a superior buffering capacity in the range of pH 7.2-7.4, but is relatively more expensive and can be toxic for certain cell types at higher concentrations. Cultures buffered with HEPES (Prod. No. H4034) do not require a controlled gas atmosphere. Most of the commercialized culture media include phenol red (Prod. No. P3532 / P0290) as a pH indicator so that the color constantly signals the pH status of the medium. If the color turns yellow (acid) or purple (alkaline), it is usually necessary to replace the culture medium. Carbohydrates The main source of energy comes from carbohydrates, usually in the form of sugars. Glucose and galactose are the main sugars, however, some media contain maltose or fructose. The concentration of sugar varies from 1 g 1 in basal media to 4.5 g 1 in some more complex media. Means with higher sugar concentrations are capable of sustaining the growth of a wider range of cell types. Vitamins Whey is an important source of vitamins in cell culture. However, many media are also enriched with vitamins that make them regularly more suitable for a wider range of cell lines. Vitamins are precursors of numerous cofactors. Many vitamins, especially the B vitamins, are necessary for growth and proliferation, the presence of vitamin B12 being essential in some lines. Some media also have increased levels of vitamins A and E. The vitamins commonly used in the media include riboflavin, thiamin and biotin. Proteins and peptides. They are uniquely important in serum-free media. The most common proteins and peptides include albumin, transferrin, fibronectin and fetuin and are used to replace the proteins and peptides normally present by the addition of serum to the medium. Fatty acids and lipids. Like proteins and peptides, these are also important in serum-free media since they are generally present in serum, for example, cholesterol and spheroids are paramount for specialized cells. Indicator Elements These include indicator elements such as zinc, copper, selenium and the tricarboxylic acid intermediates. Selenium is a detoxifier and helps eliminate free radicals from oxygen. The elaboration of the culture media from the basic ingredients is a process that consumes time and in which there is a risk of contamination. Conveniently, most media are available as ready-to-make powders or as liquid media xl and xIO. The means generally used are listed in the catalogs of the culture media suppliers (for example, the Life Science catalog of Sigma-Aldrich). If a person skilled in the art buys ingredients for powder culture or in liquid form xIO, it is essential that the water used to reconstitute the powder or to dilute the liquid concentrate is free of mineral, organic and microbial contaminants. It must also be free of pyrogens (water approved for tissue culture, Prod. N "W3500, Sigma-Aldrich.) In most cases, water prepared by reverse osmosis purification and ream cartridge with a final resistance of 16-18 x is adequate, once prepared, the culture medium must be sterilized by filter before being used., buy liquid media xl directly to the provider eliminates the need for this last step. In all instances, the culture media of the invention involve water in micro-aggregates, preferably suitable for tissue culture, as one of the components. Media providers (eg, Sigma-Aldrich, Invitrogen, Clonetics) and cell and cell culture providers often supply one or more of their products (culture media, ingredients for media and cells) in the form of kits with containers for the products. The invention includes kits containing micro-aggregate ingredients in their own container or as an ingredient in another container of the kit. Serum. Serum is a complex mixture of albumins, growth factors and growth inhibitors, probably being one of the most important components of cell culture media. The most commonly used serum is fetal bovine serum. Other types of sera are also available, including newborn bovine serum and horse serum. The quality, the class and the concentration of the serum can affect the growth of the cells, being in consequence elementary to submit lots of serum to review to verify its suitability to support the growth of the cells. The serum is also capable of increasing the buffering capacity of the cultures, which may be important for slow-growing cells or when the growth density is slow (for example, in cell cloning experiments). The culture media of the invention, micro-aggregated water compounds, the methods for their preparation and use are arbitrarily classified for the purposes of this application according to the uses of the following categories of biological entities. It is understood that this classification does not prohibit the application of compositions or their methods of use in more than one category.

ANIMAL CELL. PER SE (FOR EXAMPLE, CELLULAR LINES, ETC.) The compositions of the invention include: 1. A composition composed of micro-aggregate culture medium, especially culture medium formulated to be used with animal cells. 2. A composition composed of micro-aggregate culture medium formulated to be used with animal cells, animal cells. Compositions composed of animal cells produced from a micro-aggregate animal cell culture medium according to one of the methods detailed below. The culture media of the invention formulated for use with animal cells are used for: 1. Propagate, conserve or preserve an animal cell or a composition of it. 2. Isolate or separate an animal cell or a composition from it. 3. Prepare a composition from an animal cell. The invention also covers processes for preparing micro-aggregated animal cell culture media compositions composed of micro-aggregated animal cell culture media, and animal cells. Vaccines are an example of products derived from such animal cell cultures. Stem Cells The compositions and methods of the invention have been adapted for use with stem cells. Embryonic stem cells and stem cells from tissue or specific lineage are essential models in biomedical studies, but their availability and accessibility as research material in this field of rapid advancement are often limited. The compositions and methods of the invention are intended to expand and preserve embryonic stem cells, as well as postnatal stem cells, from a wide variety of strains and species, (National Center for Research Resources, American Type Culture Collection, Manasas, Virginia. ). Stem cells can also be recovered from the bone marrow, subcutaneous fat and the area of the protuberance in the reticular dermis. The products available in the National Stem Cell Resource include: (a) non-human embryonic stem cells and tissue-derived or lineage-specific stem cells derived neonatally from a wide variety of species; these are available in frozen vials, shipped in dry ice; (b) selected reagents related to the characterization and use of the stem cells; they include antibodies, nucleic acid probes, complementary DNAs, genomic libraries and plasmid vectors for directed mutagenesis or other purposes related to the stem cells; (e) standardized culture media, as they are developed. Reagents that identify common traits between species and strains of stem cells will also be available as they are identified or developed. These include reagents for RT-PCR (polymerase chain reaction-reverse transcriptase) and antibody-based assays. The present invention includes micro-aggregate culture media and reagents used in applications involving stem cells, including the recovery of stem cells. Microorganisms Microorganisms include actinomycetales, unicellular algae, bacteria, fungi (yeast and mold) and protozoa. The compositions of the invention include: 1. Culture media composed of water in micro-aggregates for use with microorganisms. 2. Culture media composed of water in micro-aggregates and microorganisms. The culture media of the invention involved with microorganisms are used to: 1. Propagate, preserve or preserve microorganisms or compositions of microorganisms. 2. Prepare or isolate a composition composed of microorganisms, whose processes involve the use of water in micro-aggregates or water-based culture media in micro-aggregates. 3. Isolate microorganisms. The invention also encompasses processes for preparing culture media composed of water in micro-aggregates and compositions composed of culture media and VECTOR microorganisms., PER SE (eg, PLASMID, HYBRID PLASMIDE, COSMIC, VIRAL VECTOR, BACTERIOPHATE VECTOR, ETC.) These biological entities include self-replicating nucleic acid molecules that can be used to introduce a nucleic acid sequence or gene into a cell: said nucleic acid molecules are referred to as vectors and are presented in the form of plasmids, hybrid plasmids, cosmic, viral vectors, bacteriophage vectors, etc. The vectors or vehicles can be used in the transformation or transfection of a cell. The transformation is the acquisition of new genetic material by the incorporation of exogenous DNA. Transfection is the transfer of genetic information to a cell using DNA or RNA. A plasmid is a circular extrachromosomal DNA element of autonomous replication. A hybrid plasmid is a plasmid that has been opened to splice the DNA of another organism and then resealed. A cosmid is a plasmid in which the "eos" sites of lambda phage have been inserted. A viral sector (eg, SV40, etc.) is a plant or animal virus used specifically to introduce exogenous DNA into host cells. A bacteriophage vector (e.g., phage lambda, etc.) is a bacterial virus used specifically to introduce exogenous DNA into host cells. VIRUS OR BACTERIÓFAGO These biological entities include a virus or bacteriophage that is a microorganism that: consists of a protein capsule that surrounds a nucleus of ribonucleic acid as deoxyribonucleic acid: (b) is able to enter independently to a host microorganism: ( c) requires a host microorganism that possesses both ribonucleic acid and deoxyribonucleic acid to replicate. Compositions of the invention include: 1. A micro-aggregate medium composition formulated to be used with a virus or bacteriophage. 2. A micro-aggregate medium composition formulated to be used with a virus or bacteriophage whose composition is composed of a virus or bacteriophage. The culture media of the invention involving viruses or bacteriophages are used for: 1. Prepare or spread a virus or bacteriophage. 2. Purify a virus or bacteriophage. 3. Produce viral subunits. The propagation is limited to the processes related to the multiplication of the virus and not to the processes related to the artificial alteration of genetic material that involves changes in the genotype of the virus. These processes of artificial alteration of genetic material are destined to the processes of mutation, cell fusion or genetic modification and include: (1) the production of a mutation in an animal, plant or microorganism cell; (2) the fusion of animal, plant or microbial cells; (3) the production of a stable and inheritable change in the genotype of an animal, plant or microorganism cell by the artificial induction of a structural change in a gene or the incorporation of genetic material from an external source; (4) the production of a transient change in the genotype of an animal, plant or microorganism cell by incorporating genetic material from an external source. A mutation is a change produced in cellular DNA, which can be spontaneous, caused by an environmental factor or errors in DNA replication, or induced by physical or chemical conditions. The mutation processes included are the processes oriented to the production of directed or essentially random changes of the DNA of an animal, plant or microorganism cell without the incorporation of exogenous DNA. It should be appreciated that, among those skilled in the art, such incorporation or rearrangement of genetic material in a cell or microorganism is not necessarily considered a mutation. In vitro mutagenesis, a method in which a donated DNA is modified outside the cell or microorganism to be incorporated into a cell or microorganism, is not considered a mutation. Genetic material from an external source can include modified or chemically synthesized genes. The transient changes made by the incorporation of genetic material from an external source entail the expression of one or more of the phenotypic traits encoded in said genetic material. In transitory change is that which is temporary or short-lived. Methods that produce non-genetically encoded changes effected by a nucleic acid molecule, such as antisense nucleic acid, are not considered mutations. These compositions and processes involve the use of all types of viruses, that is, animals, plants, etc.

LINE OF CELLULES OR VEGETABLE CELL, PER SE (FOR EXAMPLE, TANGENIC, MENTAL, ETC.) These biological entities include lines of cells or plant cells per se, which can be transgenic, mutant or product of other processes to obtain plant cells. The compositions of the invention include: 1. A composition composed of water in micro-aggregates and a culture medium formulated to be used with cell lines or plant cells. 2. A composition composed of water in micro-aggregates and a culture medium formulated to be used with cell lines or plant cells and plant cells. The culture media of the invention involved with cell lines or plant cells are used for: 1. Propagate cells in vitro. 2. Preserve or preserve cell lines or plant cells. 3. Isolate or separate plant cells. 4. Regenerate plant cells in tissues, parts of plants or plants per se, with or without the occurrence of genotypic changes. (Total Lab Systems, Ltd., New Zealand: for example, Commercial Propagation of Orchids in Tissue Culture: Seed Flasking Methods, Orchid Manual Basics, Kay 5. Greisen, 2000. American Orchid Society: Plant Tissue Culture Protocole as set out in Web site and the catalogs of Sigma-Aldrich Co.) Subcellular components It is understood that the compositions of the invention include means formulated to be used with the subcellular components of microorganisms, animal cells and plants, such as organelles, i.e. , mitochondria, microsomes, chloroplasts, etc. These media are used to isolate and treat subcellular components. The invention includes the methods for making these means. Culture media for use with differentiated organs or tissues The invention includes micro-aggregate media adapted for use with differentiated organs or tissues, including blood. These means are used for the preservation of a differentiated organ or tissue, that is, they are nutritive or life sustaining means that allow to maintain the differentiated organ or tissue in a viable state. Conservation involves the maintenance of an organ under conditions that allow it to produce a product that is then recovered (eg, hormone) or display an activity (eg, hormone synthesis). Accordingly, the invention includes perfusion media formulated with water in micro-aggregates used in the maintenance processes of differentiated organs and tissues by continuous perfusion with a fluid or compositions of the invention. D'Alessandro AM, alayoglu M, Sollinger HW, Pirsch JD, Southard JH, Belzer FO. Current status of organ preservation with University of Wisconsin solution. Arch Pathol Lab Med. 1991; 1 15 (3): 306-310; Viaspan (R), solution for perfusion and organ maintenance, developed by Barr Laboratories, Inc. and used for transplantation and preservation for the viability of organs and tissues. The compositions of the invention include those formulated for the freezing of differentiated organs and tissues and used in the processes of conservation of differentiated organs and tissues by means of a freezing process. The compositions of the invention include those compositions formulated for the preservation of blood or sperm in an active physiological state or for the methods of separation or treatment of blood cells in vitro. They also include compositions for artificial insemination. It is understood that the micro-aggregated compositions of the invention include physiological solutions or aqueous media which, although may not contain nutritive ingredients, are formulated with pH, buffering capacity, osmolarity, conductance and sterility and that anyway they can be used alone or in combination with other physiological solutions to maintain cells. Tissues, organs and living organisms. Some examples of physiological solutions include, but are not limited to, Ringer's solutions, saline solutions and buffering solutions. These solutions are commonly known used in the handling of biological materials, x consequently appreciated by those with experience in the field.

Stimulation of growth or activity through a micro-aggregate medium Effects of water on micro-aggregates on cell viability A study was carried out to determine the influence of water on micro-aggregates in the viability of cells by measuring the integrity of the cellular membrane. A population of macrophages was subjected to a growth medium formulated with water in micro-aggregates and to a growth medium formulated with double distillation water (DDW). The macrophages were obtained from mice. 2 ml of Hanks solution (10 m / M HEPES, pH 7.2) was injected into the peritoneum of sacrificed mice. The solution was collected with macrophages. The cell concentration was regulated at 106 cells / ml with the balanced salt solution of Hanks. In general, 20 microliter aliquots of the cell suspension were placed on glass coverslips, incubated for 45 minutes in a humid chamber then washed with the Hanks solution to remove the cells adhered to the surface of the glass. The integrity of the cells was determined by staining them with ethidium bromide (ethidium bromide, EthBR, Slgma), fluorescein diacetate (fluoresceindiacetate, FDA, Sigma). A dye solution composed of 5 micrograms / ml of EthBr and 5 micrograms ml of FDA was used. Cells were counted with damaged cell membranes. The method is based on the ability of EthBr to enter cells that have damaged membranes. The EthBr binds to DNA. The EthBr has a bright red bloom when it binds to DNA. The FDA penetrates the middle cells with ease and structurally transforms into fluorescein, which has a bright green fluorescence. As a result, cells with intact plasma membranes accumulate fluorescein, while cells with damaged membranes allow fluorescein to leave cells easily. After five minutes, as a result of this double staining, the cells could be observed with the intact plasmatic membranes that possessed green fluorescence. The cells with the damaged membranes had a red fluorescence. In the first series of experiments, the macrophages were incubated for 15 minutes in a medium containing EthBr and FDA. They were then thoroughly washed to remove the free dyes from the extracellular culture. Then, the growth culture medium was replaced with medium 199 (powder medium 199-Russia, Paneko) prepared with DDW or with water in micro-aggregates. Finally the dead cells were counted. In a second series of experiments, the cells were incubated for 230 minutes in medium 199 prepared with DDW or water in micro-aggregates. Then we proceeded to the corresponding staining of the cells to determine how many cells had died. Figure 9 shows an estimate of the number of macrophages with damaged plasma membranes after incubation in medium 199 prepared with DDW or water in micro-aggregates. The data are presented as percentage of cells with damaged plasma membranes-P% -after 15 and 240 minutes of incubation in different media 199. The results indicate that the number of cells with the damaged membranes was 2.6 times larger in the cell medium prepared with distilled water than in the medium prepared with water in micro-aggregates. Accordingly, it appeared that the cell culture medium formulated with water in micro-aggregates prolonged or increased the life of the cells compared to the effects of the culture medium prepared with DDW. Alternatively, it appeared that the cell culture medium formulated with water in micro-aggregates inhibited damage to the plasma membranes of the cells compared to the effects of the culture medium prepared with DDW. Effects of water on micro-aggregates on intracellular pH A study was carried out to determine the influence of water on micro-aggregates in the intracellular pH. Mouse macrophages were obtained as described above. The intracellular pH of these cells was determined after 15 and 240 minutes of incubation in medium 199 prepared with DDW or with water in micro-aggregates. The intracellular pH of the macrophages was measured based on a microspectrophotometric method using a fluorescence microscope (LUMA 13, LOMO, Russia), which has a modified fluorescent emission and excitation system. Fluorescent excitation was performed using a blue photodiode (lambda max = 435 nm). The fluorescence was measured simultaneously at two different wavelengths by a two-channel system with a lambda interference filter 1 = 520 nm and an interference filter lambda2 = 567 nm respectively. The measurement of the fluorescent excitation and the synchronous emission was carried out with a built-in microcontroller (LA-70M4). The macrophages were incubated with fluorescent FDA (5 micrograms / ml), which is a pH indicator for 15 minutes. After incubation with the dye, the cells were washed to remove the dye in the surrounding medium.

The cells were then placed in the culture medium in a small Petri dish and observed using a water immersion objective (x40). A pH calibration curve was established for a range of ionic conditions. The cells that had been incubated with FDA dye for 15 minutes and then washed to remove the rest of the dye in the surrounding medium were placed in a medium 199 prepared with distilled water and in a medium 199 prepared with water in micro-aggregates. Kinetic measurements of intracellular pH were made with no less than 30 microscopic observations and were repeated three times. The cells were incubated for 230 minutes. Figure 10 illustrates the kinetics of intracellular pH change (delta pHi) in macrophages after replacement of the incubation medium by means of DDW1 prepared with water in micro-aggregates. The x-axis shows the time in seconds after the change of cell medium. The y-axis shows changes in intracellular pH-delta pHi. It can be seen that the intracellular pH in both incubation media, 99-DDW and 199-water in micro-aggregates, is approximately pH 7, 15. After 15 minutes of incubation, the pH in the medium 199-water in micro- aggregates increased 0, 16 units. During those same 15 minutes, no significant change was observed in the macrophages incubated in the 199-DDW medium. After 230 minutes, an increase of 0.43 was observed in the intracellular pH of the cells incubated in the medium 199 prepared with water in micro-aggregates. The pH of the cells incubated in the I99-DDW medium exhibited a negligible change. It is concluded that the contact of the cells with a culture medium prepared with water in micro-aggregates instead of "normal" water increased the intracellular pH of the cells. A series of separate experiments in which pig embryo kidney cells cultured in 199 mediums with 10% bovine serum were used showed increases in intracellular pH and more resistant cell viability in the cells of the growth media prepared with water in micro-aggregates compared to the cells of growth media prepared with normal water. Effects of water on micro-aggregates on the growth and transfection of two types of human cells A series of experiments was carried out to determine the effects of water on micro-aggregates on the growth and transfection of cells in a culture medium prepared with water in micro-aggregates. Effects were studied using human epithelial (293T) and dendritic cells. A DMEM medium (Life Technologies, Gaithersburg, aryland) was prepared from a 10x concentrate by diluting it with water in micro-aggregates from AquaPhotonics, Inc., San Diego, California. The cells were supplemented with 10% fetal bovine serum (FCS, after its acronym in English). In a parallel experiment, the cells were cultured with standard DMEM medium, that is, medium prepared without micro-added water. On days 0, 3, 6 and 9, the cells were stained with 0.4% trypan blue (Life Technologies) to determine the viability of the culture. On the first day of culture, 293T cells were transfected with an HIV molecular clone (coding for green fluorescent protein (GFP)) using a calcium phosphate precipitation method (Invitrogen, Carlsbad, Calif.). 293T cells cultured in standard DMEM medium were transfected with the same HIV molecular clone.The next day, the supernatants were harvested from cultures transfected with HIV and assayed with an ELISA system to determine the Gag p24 protein content of HIV. To find an optimal dilution in the sensitivity range of the method, the supernatants were titrated by a factor of 10. Then, the harvested viruses were used to infect primary cultures of dendritic cells (CD). from the DMEM medium diluted by a factor of 10, a (experimental) culture dissolved with water in micro-aggregates and a culture (control) dissolved with normal water. The infection was monitored at the individual cell level by noting GFP-positive CDs on the fifth day after exposure to HIV. Results: A. As shown in Figure II, viability tests showed that, on the ninth day of culture, the water in micro-aggregates used as diluent for the preparation of the medium had improved the viability of 293T cells by 70% in relation to cells prepared with normal water. B. HIV replication in transfected 293T cell cultures was three times higher in the experimental cultures than in the control cultures when the supernatants of the respective cultures were titrated at point 3 (Figure 12a). C. The cultivation of CD in a DMEM medium prepared with water in micro-aggregates and the exposure of these cells to VI H harvested from 293T cells grown in an MS DM medium prepared with water in micro-aggregates greatly improved the "permissiveness" "(Figure 12b) of CD to HIV (35% of the cells were infected in the experimental culture in relation to the 3.7% observed in the control culture). These experiments demonstrated the biological effects experienced by these biological entities, a transformed cell line, a virus and primary cells, when the normal water was replaced by water in micro-aggregates in the culture medium. The viability of the cells was multiplied two to three times and there was an increase in HIV replication and / or in vitro replication rate in the cell line and in the culture of the primary cells. Effects of water on, micro-aggregates on the expression profiles of dendritic cell markers The objective of this study was to observe the difference between the expression profiles of the markers characteristic of CDs in a medium prepared with deionized water and in another prepared with micro-added water. Experimental design and results. The CDs were grown in two media prepared from a MEM lOx concentrate (Life-Technologies, Gaitersburg, MD) diluted to a final concentration with deionized water and with micro-added water respectively. Both media were supplemented with cytokine IL-4 and GM-CSF (20 ng / ml). CDs were generated according to the standard protocols (Sallusto et al., 1994), their phenotype was established on the sixth day of the differentiation process and cultivated. At 30 and 69 days, respectively, the phenotyping test was repeated with the same monoclonal antibodies. The level of expression of surface markers was evaluated by applying flow cytometry with a FACscan cytometer (Bekton-Dickenson, California). Description of cell surface markers: 1. DC-SIGN Receiver - PM 44K, cell-specific ICAM-3 An article was added about the function of DC-SIGN in dendritic cells. 2. CD4 - Main receptor of HIV gp 120 proteins, PM 55K. CD4 is an anchor for HIV envelope proteins. 3. CD 1 a - MHC complex analog in the antigen presenting cells, responsible for presenting and processing lipid antigens (non-canonical antigen presentation system). 4. CD80 - Costimulatory molecule that provides a signal 2 from antigen presenting cells (such as DCs) for the induction of T cell proliferation. 5. CD83 - Dendritic cell maturation marker (CD). 6. CXCR4 and CCR5 - Inflammatory chemokine receptors. 7. MHC-II - Major histocompatibility complex type I I. Presents the epitopes of the processed exogenous proteins. As shown in Figure 12, a substantial change was observed in the expression pattern of the CD83 marker during long-term cultures in the medium prepared with water in micro-aggregates as a diluent. CD83 is an essential indicator of CD maturation. The CDs that on day 60 show a low level of CD83 and that exhibit a typical morphology (swelling in suspension) are immature and functionally prepared to take foreign antigens. Usually, CDs show that phenotype in vitro (in a standard medium) during the first two weeks of differentiation. Subsequent culture in a standard medium leads to spontaneous maturation cell death mediated, most likely, by apoptosis. In a pilot test of phenotyping test, it was detected that the water in micro-aggregates (i) preserved the phenotype of immature DCs and (i) allowed a survival of these cells for more than 2.5 months. The preservation of the phenotype was shown by the analysis of the expression of other markers (the most important being the DC-SIGN and MHC I I) on the surface of the CD. This analysis reveals that the micro-aggregate medium provides satisfactory preservation of the functions typical of immature DCs as indicated by the similarity of expression of markers between DCs in standard micro-aggregated media. Never before was the survival of CDs observed for more than 2.5 months with the formulation of a standard medium. The preliminary results showed that the micro-added water exhibited a biological activity reflected in the modulation of the CD surface markers. Summary 1 The micro-added water was completely appropriate as a diluent for the mode of delicate experiments with tissue cultures. 2. The contact of the cells with the micro-added water altered the biological activity of the cells, which was reflected in the modulation of the CD83 marker and in the prolongation of the CD life time interval in vitro. In Figure 13, the horizontal axis reflects the type of the different cell surface receptors. The vertical axis represents the responses (percentage of the fluorescence intensity of the labeled monoclonal antibodies bound to a specific receptor). The cells were stained with the respective monoclonal antibodies and the signal was compared with the isotype control (percentage of ISO ~ 1.1%). In Figure 13, the gray columns represent the measurements made in the control medium after 6 days. The black columns represent the measurements that were carried out in the control medium after 30 days. The white columns represent the measurements after 60 days in the micro-aggregate medium. No data were obtained for normal water on day 60 as the cell culture underwent the apoptosis process at an earlier date. On day 60, contrary to the death of almost all cells in the standard medium, a surprisingly high number of cells in a micro-aggregated medium showed an immature CD morphology and the corresponding pattern of cell surface markers. The micro-aggregate medium apparently improved the survival of the cells. Effect of micro-added water on the state function of cerebral tissue perfused with artificial cerebrospinal fluid prepared with micro-added water and double distillation water. The purpose of this study was to measure the effect of different types of water on the functional state of brain tissue. As a test method, the recording of an induced electrical signal emitted from the sections of the brain perfused with fluid was implemented due to the activity of the nerve cells of the hippocampus. According to the bibliography, the technology to produce rat brain sections with a hippocampus of 300-450 μ ?? in perfusion with an artificial cerebrospinal fluid allows brain tissue to maintain its functional status for approximately 6-8 hours.

The method used involved the evaluation of the functional state of the brain tissue by recording the neural responses to the impulses of the applied electrical current. The neuronal response is very sensitive to the characteristics of a perfusion medium. The stimulation of the group of axons reflects the change in the membrane potential of the postsynaptic cells, which are located in an area of the electrode of measurement. The amplitude of the signal depends on the efficacy of the synaptic connections between the stimulation axons and the postsynaptic neurons and the excitability of the postsynaptic neurons themselves. The decrease in the functional activity of the brain tissue is a product of a reduction in the neurons that respond to the impulses of the applied electric current. This is directly related to a decrease in immediate amplitude. The main advantages of the method involved the easy access to the extracellular space of the brain tissue of the sample, which made possible the direct use of the chemicals of required concentration. In addition, there was no interference due to breathing, heartbeat or movement of the animal, making prolonged measurements difficult; it was easy to control the experimental condition in the absence of anesthesia. It was also relatively simple to use the tissue under test in the modality of biochemical and morphological analysis immediately after the electrophysiological stage had been completed. Requirements for the survival of sections of brain tissue. To maintain the viability of the isolated brain sections artificial fluids similar in saline composition to the intracellular brain medium are used. However, the composition of the cerebrospinal fluid can vary depending on the specific task. Glucose was used as an energy substrate in the liquid. The pH of the liquid was controlled with a bicarbonate buffer. The osmotic pressure was in the range of 294-31 1 mosmi. The solution was also oxygenated with carbonaceous gas (mixture composed of 9500 oxygen and 5% C02). The temperature was maintained in a range of 22-33 degrees Celsius. Because the sections were without the normal capillary blood flow. The exchange of substances was sustained by the diffusion of oxygen, substrates and metabolites between the incubation medium and the entire tissue section. Therefore, the thickness of the section had to be thin enough to allow full diffusion through the sample. According to the empirical formula used to calculate the thickness of the section, the approximate maximum value is 600 microns and depends on the intensity of the oxidation process. During the isolation, the cells of the surface layers of the section with a size of 100 microns are damaged. The pyramidal cells have approximately the same size, so the depth of the section should be at least 300 microns. The experiments were performed on sections of brain tissue from one month old Wistar rats. Ether was used as an anesthetic. The brain of the rat was isolated and placed in cold artificial cerebrospinal fluid (CA) prepared with double distillation water. AC liquid composition: (mM): NaCl-130. KC1 -3.5, NaH2 * P041.2. MgC12-13, CaCl2-2.0. NaHCO3- 25.0 and glucose. A mixture of carbonaceous gas was continuously pumped through the section. Sections of the 400 micron hippocampus were obtained using a Vibratome microtome. The sections were then placed in an incubation chamber with CA liquid which was maintained at 22-25 degrees Celsius. After one hour in the incubation chamber, the sections were transferred separately to the test chamber, in which AC liquid circulated at a rate of 3-5 ml / min. The electrical impulses of stimulation (100 ms, 100-400 mA) were supplied through bipolar tungsten electrodes (200) located in the Shaffer compensators (nerve fibers, final excitatory synapse in the CAI region of the hippocampus). The potentials induced in the CAI region of the hippocampus were recorded using a glass microelectrode filled with CA fluid (resistance 0.5-0.1 mW). The induced potentials represent the electrical response to the stimulation of the whole / whole. Two series of experiments were executed. In both series the standard CA liquid (A) was used as the initial signal level 100%. In the first series of experiments, the CA liquid was replaced with the solution consisting of double distillation water and saline composition (solution B). In the second series of experiments, the double distillation water of solution B was replaced by water in micro-aggregates. The perfusion system implemented allowed the continuous exchange of the supply of the solutions in the test chamber. The complete replacement of one solution by another in the chamber with 2 ml of volume occurred in the space of one minute. The amplitude of the induced response constituted the comparison characteristic. The location and duration of stimulation were selected to measure the induced negative monophasic response, which represents 30-40% of the maximum amplitude for the power parameters. The test was performed by applying a series of 10 individual pulses with intervals of 10 ms. A series of impulses was applied in intervals of 2 to 10 minutes. The recorded signals were digitized by an analog-digital converter and saved for further analysis. The final data processing was completed with the help of an Excel spreadsheet and the graphic representation program Origin. The statistical analysis was performed using t tests for paired samples. The value of P <was accepted; 0.05 as a statistically significant value. Results The Shaffer compensators were stimulated in the CAI region and the induced response was recorded after 0.5-4 ms and from 4-6 ms. Figure 14 shows the dependence between the focal potential that was measured from the hippocampus of the rat and the perfusion fluid.

The horizontal axis represents the time elapsed since the beginning of the experiment. The vertical axis represents the amplitude of the electrical signal (% in relation to the signal measured in the standard AC liquid). The sections were placed in the circulating standard CA liquid (A), in the liquid prepared with double distillation water (B) or in the liquid prepared with water in micro-aggregates (C). The arrow indicates the replacement of the standard CA liquid by the test medium prepared with water in micro-aggregates. The results are the average of the study carried out in 14 sections from seven rats. In the first series of experiments, the amplitude dynamics of the induced response was recorded after replacing the standard CA solution with the solution prepared with the double distillation water. Immediately after changing the solution, an increase in the amplitude of the induced response was observed with a maximum of 128.2% at 5 minutes (Fig. 14). Then, a constant decrease in amplitude was observed up to the point where, after one hour, the amplitude had decreased to 31.7% of the initial value. In the second series of experiments, water was used in micro-aggregates to replace the double distillation water. Immediately after having replaced the standard solution with the solution prepared with the water in micro-aggregates, the amplitude of the induced response increased abruptly, reaching a maximum of 135.2% or after 1 -3 minutes. Then, the amplitude decreased slightly, reaching 102 ° or after one hour and 94.8% after two hours. Consequently, the results obtained showed that the replacement of the standard CA solution with the solution prepared with water in micro-aggregates, within the limits of the experimental error, did not affect the initial amplitude of the response induced by a lapse of two hours. The replacement of the standard CA solution with the solution prepared with water in micro25 aggregates caused the decrease in amplitude to 31.7% (P <0.005) after one hour. After two hours the study carried out with the solution prepared with the water in micro-aggregates was interrupted because the solution in the test unit was finished. Finding the viability time of the brain tissue of the rat will be the objective of future studies. At the time when the study was interrupted, tissues in microaggregated water still had an average amplitude of 94.8%. Accordingly, a method of the invention involves the stimulation or modulation of cell growth or activity by contacting the cells with the water in micro-aggregates or the micro-aggregate media compositions of the invention for a sufficient period. This method finds its use in the use of micro-aggregated media to improve the synthesis of compounds or products derived from the culture of animal cells, plant cells or microorganisms, or the culture of organelles. As usual. The synthesis of the compounds or products by these methods involves the preparation of a composition or compound that did not exist in the starting material. The examples given above illustrate the utility of the compositions of the invention in the methods of regulation of metabolism or cell physiology. Examples of such activities include, but not limited to, the alteration or regulation of the state of differentiation of said cells, the ability of cells to assimilate nutritive materials, the synchronization of the cell cycle or its lack, the resistance or sensitivity to compounds specific, the intracellular pH alteration. Other methods of application of the compositions of the invention are based on the mere cell culture in a medium that promotes the growth and normal division of the cells. Technology of bioprocesses: development of industrial products through microbial processes In general terms, the water in micro-aggregates and the micro-aggregated compositions of the invention are useful in the technology of bioprocesses to small, medium and large scale, and in the methods of production and recovery or isolation of products, of preparation of culture media and inocula and culture and recovery and purification of biomolecules. Biotechnology / industrial / pharmaceutical microbiology depends on aqueous compositions, the methods for preparing and using them, and the resulting products in the form of small, medium and large macromolecules (Microbial Biotechnology, Fundamentals of Applied Icrobiology, Alexander N. Glazery Hiroshi Nikaido, 1995, WH Freeman Co.; Pharmaceutical Biotechnology, eds. Daan J.A. Crommelin and Robert D. Sindelar, 1997, Harwood Academic Publishers). Cell culture is performed in containers containing a suitable growth medium. The scale production culture is normally carried out in bioreactors which are devices adapted for the development or propagation of a microorganism or enzyme, or for the synthesis of a composition or compound by means of a microorganism or enzyme (Ibid, Crommelin, chapter 3, Glazer on p.250). In accordance with this, the present invention includes the use of microaggregated compositions in bioreactors in the bioprocess technology as described herein. The compositions of the present invention involve the partial or total substitution of the aqueous compositions hitherto used by those skilled in the art for micro-aggregated water. Included in the invention are novel end-products and intermediates made with micro-aggregate compositions, as well as methods for using them. Some of the main products that depend on plant, animal cell and microbial cell biotechnology include fermented juices and distilled liquors, cheese, antibiotics, industrial alcohol, amino acids and high fructose syrups, baker's yeast, steroids, vitamins, citric acid , enzymes, hormones, growth factors, vaccines and polysaccharide gums.

In accordance, the present invention includes micro-aggregated compositions and their use in: 1. The production of proteins in bacteria. 2. The production of proteins in yeast. 3. The production of recombinant synthetic vaccines. 4. The production of microbial insecticides. 5. The production of enzymes. 6. The production of microbial polyesters and polysaccharides. 7. The production of ethanol. 8. The production of amino acids. 9. The production of antibiotics. 10. The synthesis of organic degradation through microbial enzymes. eleven . Environmental applications that include the microbiology of wastewater and wastewater, the microbial degradation of xenobiotics, the use of microorganisms in mineral recovery and in the extraction of heavy metals from aqueous effluents.

EFFECTS OF MICRO-AGGREGATED WATER ON THE MUTATION INDICES The study of the effects of micro-aggregated water at the cytogenetic level was carried out by means of the chromosomal aberration counting methods of the sister chromatid exchanges (1 CR) in the lymphocytes of human peripheral blood. Further. The analysis was carried out during the complete cell cycle process of human lymphocytes in a cell culture in which the method of cell number counting was used after one, two and three cycles of replication. The analysis that determines the frequency of chromosomal aberrations in a culture of human lymphocytes is one of the main tests applied to the study of the mutagenic activity of environmental factors approved by the World Health Organization (WHO) (Methods for the analysis of human chromosome aberrations, eds Buckton KE and Evans HJ, WHO, Geneva, 1973, p66). The determination of the frequency of the ICH is also one of the standard tests used in the assessment of mutagenicity. This method provides specificity and high sensitivity in the evaluation of the mutagenic properties of chemical compounds (Sister Chromatid Exchanges (Parts A and B), eds, Tice R. R. and Hollander A. Plenum Press, New York, London, 1984). The method for determining the frequency of ICHs in a culture of human lymphocytes makes it possible to specifically evaluate the number of ICHs during the culture of the cells (Bochkov RP, Chebotarev AN, Platonova VI, Debova GA Certificate of Invention No. 1, 175, 165. Government Committee of the USSR on Inventions and Discoveries, 1985). The analysis of the samples to determine the ICR was performed in parallel with the evaluation of the number of metaphases after one, two and three cycles of replication. This made it possible to determine the average number of divisions of the cells and the duration of the cell cycle until the time of cell fixation. (Vedenkov VG, Bochkov NP, Volkov 1 K., Urubkov AR, Chebotarev AN, Mathematical model of determined number of cells passing different number of divisions in culture.) Proceeding of Academy of Sciences of USSR. And. 274, No. 1,? .? 86-? 89, 1984). The assessment of mutagenicity was based on comparing the frequency of sister chromatid exchange and chromosomal aberrations in human lymphocytes cultured in a cell medium prepared with water in micro-aggregates and standard deionized water.

Materials and methods Experiments were performed using a donor's blood were made using the blood of a 58-year-old male donor from two female donors aged 26 and 61 respectively. To prepare the division of peripheral blood lymphocytes, synthetic culture medium RPMI 1640 (Gibco) was used. The powder medium was mixed with 25 mM / ml of sodium bicarbonate (Serva) and 24 mM / ml of HEPES (Serva) and then dissolved in deionized water (18 Mohm / cm) (for control) or water in micro-aggregates . Next, the solutions of the culture media were sterilized by passing them through membrane filters with a diameter of 0.22 μm.

The cell cultures were prepared in the following manner: 1 ml of heparinized venous blood was placed in sterilized plastic test tubes, then 0.015 ml of phytohemaglutin P (Beckon &Dickinson), 8 ml of RPMI 1640 medium (control or based on water in micro-aggregates) and 1 ml of fetal bovine serum (Biowest). The test tubes were shaken and placed in an incubator at 37 ° C. Two hours before fixation, colchicine (Calbiochem) was added, with a final concentration of 0.5 9 / G? ? . After 48 hours, the cells were fixed to proceed to the counting of chromosomal aberrations. After the same period of culture, 5-bromodeoxyuridine was added (until reaching a final concentration of 10 pg / ml) to determine the ICH in the cells. Then, the cells were fixed after 80 hours. Before fixing after centrifugation (10 mm at 1000 r / min), 10 ml of 0.55% potassium chloride solution (37 ° C) was added to the cells and the supernatant was removed. Then, the cells were resuspended placed in the incubator for 10 minutes. The incubated cells were fixed with a methane mixture! glacial acetic acid (3: 1) and cooled to -10 ° C. Then, they were placed on glass slides, moistened and cooled, heated for at least 24 hours at room temperature before proceeding with staining. The slide samples were stained with methylene blue eosin to account for chromosomal aberrations. They were also stained to determine the frequency of ICH using the modified differential staining method of the sister chromatids of Chebotarev A.N., Selezneva T.G. and Platonova V.l. (Bulletin of biology and experimental medicine, V85, No. 2, p.242-243, 1978). Student's t test was used to determine the difference in the average number of ICHs per cell. To evaluate the difference in the frequency of aberrations during the analysis of the double entry tables, the pi square test was applied for 2 x 2 tables. To evaluate the changes in mitosis after the different number of DNA replications, the same criteria were used. , but for 3 x 2 tables.

Results of the experiment Sister chromatid exchanges Two series of measurements were made for each individual. In each series, two samples were prepared and 25 metaphases were analyzed. The analysis revealed that the mean frequency of the ICHs did not differ for either of the two samples. In addition, the average number of ICHs in the series was not significantly different either. Table 1 shows the results of the ICH measurements. Table 1 . Average of the ICH per cell Sex of the mean standard deviation ± (number of donor statistics, age cells) Deionized water Micro-added water Df. t. P Male, 58 3.25 ± 0.189 (100) 2.87 = 0.183 (100J 198, 1.44, 0.151 Feminine.26 4.46 + 0.272 (100) 3.4710.190 (100) 198, 2.98, 0.0032 Female, 61 4.31 ± 0.269 (100) 3.81 + 0.236 (100) 198: 1.40, 0.164 Combined 4.01 ± 0.145 (300) 3.38 ± 0.120 (300) 598: 3.31 1: 0.000985 The data presented in Table 1 for all individuals shows that the average number of ICHs per cell was lower when water was used in micro-aggregates as diluent of RP I 1640 medium compared to standard deionized water. The difference was statistically considerable at the P < 0.01 for the 2nd individual. For the total group, the statistical difference was even greater at the level of P < 0.001. Consequently, the analysis of the HI C revealed that the use of water in micro-aggregates as a diluent inhibited the mutation frequency in the culture of the cells, resulting in a lower number of damaged cells in relation to standard deionized water.

Average number of divisions The metaphases with the sister stained chromatids were uniformly associated with the first mitosis. The metaphases with a dark chromatid and a clear chromatid (chromosome in harlequin) were associated with the second mitosis. In these cells, half of the chromosomal material was clear the other half dark. The cells that presented '4 of dark chromosomal material and 34 of clear chromosomal material were associated with the third mitosis. The average number of mitoses was calculated based on the following formula: (? "i-i) (? ni) The average number of cell divisions, taking into account the duplication of the number of cells after each division, was calculated according to the following formula: In these formulas, i is the number of mitoses and neither is the number of cells of mitosis i-th. Table 2 shows the results that show the proportion of different cellular mitoses.

Table2 Number of the first, second and third mitoses Table 2 shows that, for the first individual only, the cells in the medium prepared with microarray water were divided more rapidly than those in the medium prepared with standard water. However, this effect was insignificant in the group investigated in its entirety. On the basis of time in which 5-bromodeoxyuridine was present in the culture (32 hours), during which it could have been incorporated into the DNA causing a lighter staining of the chromosomal material, it was possible to determine the full average time of the cycle cell phone. The result was 32/1, 51 = 21, 2 hours, which coincides with the information found in the bibliography. Chromosomal aberrations The analysis of chromosomal aberrations was carried out in two series of experiments for each individual, similar to the analysis of ICH. In each series, 300 metaphases were analyzed for deionized water and for micro-aggregated water. The data was obtained from one of the female individuals, the 61-year-old woman. The analyzes showed that, for both series and for both analyzed individuals, the frequency of chromosomal aberrations did not present differences for the different types of water. Consequently, the data was combined for both series. Table 3 shows the data on the frequency of chromosomal aberrations.

Tcib¡a3. Frequency of chromosomal aberrations Sex of the Water Type Number of Frequency Number of Statistics donor, age metaphases metaphases the metaphases df,? 2. Ab abnormal abnormal deionized 600 19 3.17 Male, 58 1; 6.9: Water micro- 600 6 1,00 0.0086 added Deionized 600 1 1 1,83 1: 2,28: Feminine. 26 Water micro- 600 5 0.83 0.1310 added Deionized ND KD ND Female, 61 Water micro- KD KD XD added Deionized 1200 30 2.50 1; 8,96:! Combined Water micro- 1200 11 0.92 0.0028 j added Table 3 shows that the frequency of abnormal metaphases during the use of micro-aggregated water was significantly inhibited or reduced in the male donor of 58 years and in the female donor of 26. Taking into account the analysis of the individuals analyzed in Overall, the frequency of the abnormal metaphases was less significant for the micro-aggregate water than for the standard deionized water. Accordingly, this study demonstrated that: (1) no difference was observed in cell cycle length for deionized water and micro-aggregate water: (2) frequency of sister chromatid exchanges was lower in water micro-aggregate according to statistics: (3) the frequency of chromosomal aberrations was also lower in water in micro-aggregates. The use of micro-added water had less mutagenic effects in comparison with standard deionized water. The micro-aggregated water reduced the mutation frequency in a cell culture and caused a stabilizing effect in the genetic material as evidenced by the lower frequencies of sister chromatid exchanges and chromosomal aberrations in relation to standard deionized water. As used herein, the term "genetic material" refers to a gene, part of a gene, a group of genes or fragments of many genes, a DNA molecule, a DNA fragment, a group of DNA molecules or the fragments of many DNA molecules. The genetic material ranges from a small fragment of DNA to the complete genome of an organism. Thus, one of the methods of the invention is aimed at inhibiting the frequency of m utation of the genetic material. Said method consists of cultivating the cells for a sufficient time in a culture medium composed of a sufficient quantity of micro-added water. Reference is made to the mutation frequency with respect to a biological entity that could be the cells of a cell culture, the cells of a tissue. the cells of an organic culture or the cells in vivo. As detailed above, the cells include animal cells, microorganisms, plant cells. Effective culture of cells located in vivo or in situ involves the administration of a sufficient amount of micro-aggregated water or a medium composed of micro-added water to an animal or plant subject, i.e., to a multicellular organism. The genetic material of the biological entities of sectors, viruses or bacteriophages and subcellular components is also subject to the inhibition of the effects of the mutation caused by the micro-aggregated water. It is understood that the inhibitory effects of micro-aggregate water on the mutation are achieved by incubation or cultivation of any of the aforementioned biological entities in micro-aggregated water. On the other hand, the invention is aimed at achieving the inhibition of the mutation frequency in the presence of a mutagenic substance. Reference is made to the mutation frequency with respect to a biological entity which could be cells in a cell culture, cells in a tissue, cells in an organic culture or cells in vivo. As detailed above, the cells include the animal cells, the microorganisms, the plant cells. The genetic material of the biological entities of vectors, viruses or bacteriophages and subcellular components is also subject to the inhibitory effects of the mutation caused by micro-aggregated water. Inhibition of induced mutagenesis in vitro. Mitomycin C (the mutagen) was added to a cell culture in three different doses 24 hours before fixation to determine the frequency of chromosomal aberrations in human lymphocytes. The control cells do not possess mutagen. There are 4 experimental situations. Mutagenesis occurs before DNA synthesis. Dioxydine is added to the culture of lymphocytes in three different concentrations to determine chromosomal aberrations after DNA synthesis. In total there are 16 situations: the control without mutagens +3 different concentrations of mitomycin C, the control +3 different concentrations of dioxydine, water micro-aggregate +3 concentrations of mitomycin C and water Penta +3 concentrations of dioxydine. 100 metaphases are analyzed for each situation or they use 1600 cells. Mitomycin C is also added in three different doses 24 hours before fixation to determine the frequency of sister chromatid exchanges (ICH). However, the concentration of the mutagen is of a lower order than the concentration for the chromosomal aberrations, plus the control without mutagen. There are 4 situations for standard water and 4 situations for micro-added water, so 8 different situations are established. In each case 25 metaphases are analyzed, a total of 200 cells. The findings of these studies indicate that the micro-aggregate water inhibited the mutation frequency in the presence of a mutagen. Inhibition of live induced mutagenesis Chromosomal aberrations are counted in mouse bone marrow, 1 00 cells per situation. Mice drink standard water (control) and micro-added water for a period of 15 days. Mitomycin C (3 doses + control without mutagen) is injected 24 hours before the animals are sacrificed and before cell fixation. Dioxydine is injected two hours before the sacrifice of the animals and the fixation of the cells (3 doses + control). There are 6 mice per group; a total of 96 mice or 9600 cells. The findings of these studies indicate that the micro-aggregate water inhibited the mutation frequency in vivo in the presence of a mutagen. [399056- drugs] III. DRUGS, COMPOSITIONS FOR BODY TREATMENT AND COMPOSITIONS BIO AFFECTED RAS Definitions and general description Unless otherwise indicated, the practice of the present invention will employ conventional techniques applied within the subject in: (1) physical and organic chemistry; (2) biochemistry; (3) molecular biology; (4) pharmacology; (5) pharmacological therapy; (6) physiology; (7) toxicology; (8) microbiology; (9) internal medicine and diagnostics. These techniques are explained in detail in the bibliography. See, for example, Maniatis et al. , Molecular Cloning: A Laboratory Manual; Pharmaceutical Biotechnology, eds. Daan J.A. Crommelin and Robert D. Sindelar, 1997, Harwood Academic Publishers; Goodman & Gilman's The Pharmacological Basis of Therapeutics, eds. Joel G. Hardman, Lee E. Limbird, tenth edition. 2001 McGraw Hill: Basic & Clinical Pharmacology, Bernard G. Katzung, eighth edition, 2001, McGraw Hill; Pharmaceutical Dosage Forms and Drug Delivery Systems, Howard C. Ansel, Loyd V. Alien, Jr., Nicholas G. Popovich, seventh edition, 1999, Lippincott, William & Wilkins; Harrison's Principies of Interna! Medicine, Eugene Braunwald M.D. (Editor), Anthony 5. Fauci .D. (Editor), Dennis L. Kasper M. D. (Editor), Stephen L. Hauser M.D. (Editor), Dan L. Longo M.D. (Editor), J. Larry Jameson M.D. (Editor). The following terminology will be used in the description of the present invention in accordance with the definitions provided below. The term "drug" refers to a chemical agent intended to be used in the diagnosis, mitigation, treatment, cure or prevention of a disease in humans or other animals. The terms "bioaffector agents" and "agents for body treatment" are used as synonyms for the term "drug". In a broad sense, drugs are substances that interact with living systems through chemical processes. These substances can be chemicals administered to a living body to ace a beneficial therapeutic effect from certain processes within the patient or by their toxic effects in regulatory processes of the parasites that infect the patient. It is understood that the biological properties are expressed in the cells, tissues and organs of living bodies. These drugs, substances or agents are subject to the micro-aggregated compositions of the invention. The terms "medicinal activity," "medical properties." "Active ingredient" also refers to the action of drugs on living bodies or tissues. The terms "bioaffector" and "for body treatment" include the terms defined in a general and particular way by the classification definitions and the examples or embodiments that are set forth in the Classification Manual of the United States Patent and Trademark Office [nests]. , in particular, category 424 (and related classification lines according to therein): drugs, bioaffector compositions, compositions for body treatment, which are incorporated herein by reference. Defined and contained in category 424 (and as described herein) are the terms phrases "carriers or adjuvant compositions", "ferments", "animal plant extracts or material or bodily fluids containing animal and plant cell structures" "intended to be used as bioaffector compositions or for body treatment. The compositions of the invention are further defined and classified according to specific structures (e.g., multilayer tablets, capsules). The processes involving the use of the compositions of the invention are incorporated in category 424, as well as the processes for preparing the compositions. The drugs come from plant and animal sources, as products derived from microbial growth, through chemical synthesis, that is, the molecular modification of existing chemical agents. Sources of drugs: New drugs can come from a wide variety of natural animal, plant or microbial sources or can be created synthetically in laboratories. Plant materials have acted as a reservoir of drugs. Animals represent a source of drugs that come from their tissues or their biological processes. By way of non-exhaustive example, hormonal substances, such as thyroid extract, insulin and pituitary hormone are obtained from the endocrine glands of cattle, swine sheep. The urine of pregnant mares is a rich source of estrogen. Ferments, which are compositions or derivatives of bacteria or microorganisms found in unicellular plants such as yeast, fungi or mold, are well known in the art (Giazer and Nikaido, Microbial Biotechnology, Fundamentals of Applied icrobiology, 2001, WH Freernan and Company). The term "medical pharmacology" refers to the science that concerns the substances used to prevent, diagnose or treat diseases. Biotechnology products also contribute to the pharmaceutical diagnostic compositions of the invention (Pharmaceutical Dosage Forms and Drug Deliery Systems, Howard C. Ansel, Loyd V. Alien, Jr., Nicholas G.Popovich, Seventh Edition, 1999, Lippincott William &; Wilkins, see chapter 18, incorporated by reference). The term "prodrug" describes a compound that requires metabolic biotransformation after its administration to produce the desired pharmacological active compound.

The term "micro-aggregate culture medium" as used herein refers to a culture medium composed of water in micro-aggregates. The adjective "micro-aggregate / a", that modifies to any of the compositions of the bioaffiliate agents, the agents for the corporal treatment, the adjuvants or carriers or the ingredients that compete, refers to the water in micro-aggregates present in said composition, that is to say that the composition is dissolved or mixed or combined with ag ua in micro-aggregates. A "cell" is the basic structural unit of every living organism, and consists of a small discrete mass, usually microscopic, of cytoplasm that contains organelles joined by a membrane and / or cell wall. Eukaryotes are cells that contain a differentiated nucleus enveloped by a nuclear membrane. Prokaryotes are the cells in which the genomic DNA is not surrounded by a nuclear membrane inside the cells. "Tissue" refers to any group of cells organized to perform one or more specific functions. "Organ" refers to any part of the body of a multicellular organism that adapts and / or specializes in the performance of one or more vital functions.

COMPOSITIONS OF THE INVENTION The compositions of the invention are compositions with micro-added water. These compositions are composed of water in micro-aggregates and one or more agents selected from one or more of the groups of bioaffector agents, agents for body treatment and compositions of carriers or adjuvants. RES UMEN OF THE INVENTION The compositions with micro-added water are composed of micro-aggregated water and one or more agents selected from one or more of the groups of bioaffiliate agents, agents for body treatment and compositions of carriers or adjuvants. The biological properties of the agents for body treatment include: (a) the prevention, mitigation, treatment or cure of pathological and abnormal conditions of the living body; (b) the preservation, increase, decrease, limitation or destruction of a physiological body function; (c) the diagnosis of a situation or physiological state by an in vivo test; (d) the control or protection of an environment or a living body by attracting, neutralizing, inhibiting, killing, modifying, rejecting or dilating an animal or microorganism. The agents for body treatment can be selected from the group of agents intended to deodorize, protect, adorn or cleanse a body. The compositions of the invention may take the form of liquids, ointments, creams, dispersions, gels, powders, granules, capsules, tablets and devices for the transdermal delivery of drugs. In either case, the compositions may be pharmaceutical compositions. The methods of application of the compositions of the invention, methods involving the step of administering such compositions to a living body and methods for delivering the ex vivo compositions to cells, tissues and organs are set forth herein. In addition, methods for preparing the compositions are provided, i.e., methods involving the step of combining micro-added water with one or more agents selected from one or more of the groups of bioaffector agents, for body treatment and Carrier or adjuvant compositions. Principles of formulation Each specific pharmaceutical product that contains a drug or an agent for body treatment is a unique preparation in itself. In addition to the active therapeutic ingredients, a pharmaceutical formulation also contains a number of pharmaceutical and non-pharmaceutical ingredients. And it is precisely through its use that a formulation achieves its unique composition and characteristic physical appearance. Pharmaceutical ingredients include materials such as fillers, binders, diluents, suspending agents, coatings and tablet disintegrants, stabilizers, antimicrobial preservatives, flavorings, colorants and sweeteners. Formulation must observe the chemical and physical com- patibility of all its components, including therapeutic agents, pharmaceutical ingredients and packaging materials. Pharmaceutical Ingredients: Definitions and Types In order to prepare a drug in dosage form or pharmaceutical composition, pharmaceutical ingredients are also known to those skilled in the art as carriers or adjuvants. For example, in the preparation of pharmaceutical solutions, one or more solvents are used to dilute the active ingredient, flavors and sweeteners to make the product more palatable, dyes to improve its appearance, preservatives to prevent the development of microbes and stabilizers, such as as antioxidants and chelating agents, to prevent the decomposition of the drug. In the preparation of the tablets, diluents or fillers are generally used to swell the preparation, binders to ensure the adhesion of the powder drug or pharmaceutical substances, antiadhesives or lubricants to assist the tablet smoothing process, disintegrants to promote the dissociation of the tablet after administration, and coatings to improve stability or appearance or to control disintegration. Ointments, creams and suppositories acquire their characteristic features due to the pharmaceutical bases they use. Therefore, for each dosage form, the pharmaceutical ingredients establish the primary traits of the product and contribute to the physical form, texture, stability and appearance as a whole. In order not to reproduce here a catalog of the categories and provide examples of each, the patent applicant refers the reader to the treatise Phamaceutical Dosage Forms and Drug Delivery Systems, Howard C. Ansel, Loyd V. Alien, Jr., Nicholas G. Popovich seventh edition. 1999. Lippincott. William &; Wilkins, who by this means is incorporated as a reference. Pay special attention to chapter 3 - Dosage Fom Design: Pharmaceutic and Formulation Considerations. Table 3.3 in this section provides non-exhaustive examples of pharmaceutical ingredients. It is understood that the micro-aggregated compositions of the invention include aqueous compositions of ingredients and or pharmaceutical excipients. The reader should also keep in mind the Pharmaceutical excipients Manual that compiles monographs on more than 200 excipients used in the preparation of the pharmaceutical form. The following information is included in each monograph: the trade name, the chemical name and the generic name, the chemical and empirical formulas and the molecular weight, the pharmaceutical specifications and the physicochemical properties, the incompatibilities and the interactions with other excipients and principles assets, regulatory status and applications in technology or pharmaceutical formulation. DOSAGE FORMS The micro-aggregated compositions of the invention, in addition to being presented in liquid pharmaceutical form, are oriented to the non-liquid dosage forms (as discussed below) composed of micro-added water. See Pharmaceutical Dosage Forms and Drug Delivery Systems, Hovard C.

Ansel, Loyd V. Alien, Jr. Nicholas G. Popovich, seventh edition, 1999, Lippincott, William & Wilkins. Modified drug delivery systems and solid dosage forms Powders and granules Capsules and tablets Modified release dosage systems and forms Transdermal and semi-solid systems Ointments, creams and gels Transdermal delivery systems Pharmaceutical ovules Suppositories and ovules Liquid dosage forms generally comprise the solutions and the dispersed systems. Release systems and sterile dosage forms involve parenteral, biological and ophthalmic solutions and suspensions. Novel and advanced devices, delivery systems and dosage forms include radiopharmaceutical products for diagnostics and for therapeutics, as well as liposomes. The invention also covers the applications of the micro-aggregated compositions, as described above, in combination with the drug delivery systems, in general for the controlled release systems of parenteral administration, incorporating mechanical, electronic and computer components. Methods intended for the administration of micro-aggregate compositions to a living body that involve the implementation of a mechanical, electronic or computerized device or component are within the scope of the present invention. Examples of these compositions assisted by medical devices include drug delivery systems including iontophoresis, phonophoresis, dialysis, implanted pumps, fluorocarbon propellant pumps, intravenous controllers and infusion pumps (Chapter 19, Ansel, incorporated by reference). Common drug delivery systems for access to the vascular system include syringes, needles or injection devices, catheters, containers for liquid compositions and conduits or pipes for the distribution of liquids between the devices and the body or tissues.

DIETS AND VEHICLES FOR THE MICRO-AGGREGATED COMPOUND WATER IECTIONS The diluent that is most often used in the production of large-scale injections is water for USP injection. For injections, an aqueous vehicle is generally preferred in the manufacture of injectable products, water is used. Some examples of micro-added water include: Purified water. USP, sterile water for injection, USP, bacteriostatic water for injection. USP. Sodium chloride injection, USP, bacteriostatic injection of sodium chloride, USP, injection of Ringer's solution, (SP, injection of lactose-free Ringer's solution, USP.

Bioaffector agents v for body treatment The micro-aggregate compositions of the invention include compositions of bioaffiliate agents and agents for body treatment. The "bioaffiliate agents" and the "agents for body treatment" are substances that may possess biological medical properties as discussed below. These drugs, substances or agents are components of the micro-aggregated compositions of the invention. It is understood that the biological properties are expressed in the cells, the tissues the organs of the living bodies. The terminology of these medical or biological properties, as used herein, matches their meaning in standard medical dictionaries (eg, Dorlands Medical Dictionary) and treaties (eg, The Pharmacological Basis of Therapeutics, eds. Joel G. Hardman, Lee E. Lirnbird, tenth edition 2001, McGraw Hill Basic &Clinical Pharmacology Bernard G. Katzung, eighth edition, 2001. McGra Hill: Pharmaceutical Dosage Forms and Drug Delivery Systems, Howard C. Ansel, Loyd Y Alien, Jr., Nicholas G. Popovich, Seventh Edition, 1999. Lippincott, William &Wilkins.) While "agents for body treatment" may enjoy medicinal effects, their primary meaning as to the ends of The present invention is directed to topical administration agents intended to deodorize, protect, groom or groom a living body. In general terms, the biological properties of bioaffiliate agents for body treatment include: a. the prevention, mitigation, treatment or cure of abnormal or pathological conditions of a living body; b. the conservation, increase, decrease, limitation or destruction of a physiological body function; c. the diagnosis of a physiological condition or condition through an in vitro test; d. the control or protection of an environment or a living body by attracting, neutralizing, inhibiting, killing, modifying, rejecting or dilating an animal or microorganism. Agents for body treatment include, but are not limited to, dentifrices, topical preparations for tanning or to act as a sunscreen, compositions for hand and foot grooming, hair or skin bleach, skin colorants (eg, lipstick), antiperspirant or perspiration deodorants, hair or scalp treatment compositions and topical body preparations containing solid synthetic organic polymers (eg, foundation for the face).

Therapeutic Classification of Bioaffector Agents The following drug classification, which is not exhaustive, comes from Goodman & Gilman's The Pharmacological Basis of Therapeutics, eds. Joel G. Hardman, Lee E. Limbird, tenth edition, 2001, McGraw Hill, here incorporated as a reference for the subject in question. The micro-aggregated compositions of the invention are composed of drugs that possess one or more of the following medicinal activities.

Drugs that act in the synaptic and neuroeffector junctions These agents affect neurotransmission in the autonomic nervous systems and somatic motor. They are included: agonists and antagonists of muscarinic receptors: anticholinesterase agents; the agents that act in the neuromuscular junction and the autonomous ganglia; catecholamines, sympathicomimetic drugs and adrenergic receptor antagonists; 5-hydroxytryptamine (serotonin): agonists and receptor antagonists.

Drugs that act on the central nervous system These drugs include local and general anesthetics: therapeutic gases (oxygen, carbon dioxide, nitric oxide and helium): sedatives and hypnotics: ethanol: drugs to treat psychiatric disorders, such such as depression, anxiety disorders, psychosis, madness: drugs to treat epilepsy: drugs to treat degenerative disorders of the central nervous system: opioid analgesics: drugs to treat drug abuse and addiction.

Autacoid: pharmacology of inflammation These drugs include histamine, bradykinin its antagonists: the lipid-derived autacoids: the eicosanoids the platelet-activating factor: the anti-inflammatory and analgesic-antipyretic agents and the drugs that are supplied in the treatment of the drop and asthma.

Drugs that affect renal and cardiovascular functions These drugs include diuretics, vasopressin, other agents that affect the renal conservation of water: renin and angiotensin: drugs for the treatment of myocardial ischemia: antihypertensive agents and drugs for the treatment of Treatment of hypertension: drugs for the treatment of heart failure: antiarrhythmic drugs: drugs to treat hypercholesterolemia dyslipidemia.

Drugs that affect gastrointestinal function These drugs include the agents for the control of gastric acidity and the treatment of peptic ulcers and gastroesophageal reflux disease: prokinetic agents, antiemetics and agents used in irritable bowel syndrome : agents used for diarrhea, constipation and inflammatory bowel disease: agents used in pancreatic and biliary disease.

Chemotherapy of parasitic infections These drugs include the agents used in the chemotherapy of protozoal infections, for example, malaria, amebiasis, giardiasis, trichomoniasis, trypanosomiasis, leishmaniasis and agents for the treatment of helminthiasis. .

Chemotherapy of microbial diseases These drugs include antimicrobial agents such as sulfonamides, trimethoprim-sulfarnethoxazole, quinolones and agents for urinary tract infections; penicillins, cephalosporins and other beta-lactam antibiotics; the aminoglycosides; inhibitors of protein synthesis; the drugs that are used in the chemotherapy of tuberculosis, the disease of the Mycobacterium avium complex and leprosy. Also included are antifungal, antiviral and antinetroviral agents.

Chemotherapy of neoplastic diseases These drugs include alkylating agents, nitrogen mustelids and ethylene imines and methylmelamines; the alkylsulfonates; the nitrosureas; folic acid analogues; pirlmidine analogues; the purine analogues; natural products such as vinca alkaloids, paclitaxel and epipodophyllotoxins; camptothecin analogues; antibiotics such as dactinomycin, daunorubicin, doxorubicin and idarubicin; bleomycin and mitomycin; coordination complexes and platinum complexes; the hydroxyurea; procarbazine; the adrenocorterroids; aminoglutemide and other aromatase inhibitors; antiestrogens (for example tamoxifen); the gonadotropin-releasing hormone analogues; the antiandrogens; the modifiers of biological responses such as interleukins, the granulocyte colony stimulating factor; the stimulating factor of the granulocyte / macrophage colony; the monoclonal antibodies.

Drugs used for immunomodulation These include immunosuppressive agents, tolerogens and immunostimulants. These drugs include vaccines based on antibody compositions ranging from immunoglobulin, purified antibody compositions, to monoclonal antibody compositions.

Drugs that act on blood and hematopoietic organs These drugs include hematopoietic agents, such as growth factors, minerals and vitamins; the anticoagulant, thrombolytic and antiplatelet drugs.

Hormones and hormone antagonists These include pituitary hormones and their hypothalamic release factors: thyroid and antithyroid drugs: estrogens and progestins, androgens: adrenocorticotropic hormone; adrenocortical steroids their synthetic analogs: inhibitors of synthesis actions of adrenocortical hormones: insulin and oral hypoglycemic agents: agents affecting calcification a bone exchange: calcium, phosphate, a paratyphoid hormone, vitamin D and calcitonin.

Vitamins These include water-soluble vitamins: vitamin B complex, ascorbic acid, and fat-soluble vitamins: vitamins A, K, and E.

Agents for the treatment of dermatological disorders: agents for the ophthalmological treatment ROUTES OF ADMINISTRATION OF THE COMPOSITIONS OF THE INVENTION There is a wide variety of routes intended for the administration of the micro-aggregated compositions of the invention to a living body among which the Experienced in the field they can choose taking into account the local or systemic effects that the journal composition. A method of the invention involves the use of a composition of the invention for therapeutic purposes or diagnostic purposes according to the therapeutic or medicinal activities previously described. The method includes the step of administering or releasing the composition through a route of administration which may be oral, sublingual, parenteral, epicutaneous (topical), transdermal, conjunctival, ocular, nasal, auditory, respiratory, rectal, vaginal and urethral. For the purposes of the administration of the compositions of the invention, those with experience in the field of therapeutics and diagnosis may be guided by the methods and protocols described in the standard books of general and specialized medicine.

Ex vivo administration Alternatively, the biological properties of the compositions of the invention are administered and expressed in the cells, tissues, organs ex vivo. The evaluation, selection and treatment of mammalian cells, tissues and organs in a culture constitute common protocols in gene therapy, stem cell therapy (for example, transplantation of umbilical cord stem cells), grafting or cell / tissue transplantation (eg, hematopoietic tissues), medicine applied to the treatment of tumors (eg, host / graft / tumor interactions) and reproductive medicine (eg, embryo incubation) ( Autologous Blood and Marrow Transplantation X: Proceedings of the Tenth International Symposium, edited by Karel A. Dicke and Armand Keating, May 2001; Bloodline Reviews; Blood and Marrow Transplantation Reviews; Ex Vivo Ceil Therapy by Klaus Schindhelm and Robert Nordon). The goal of ex vivo therapy is to replace, repair or improve the biological function of organs or damaged tissue. An ex vivo process involves the collection of cells from different patients or donors; In vitro manipulation improves the therapeutic potential of cell harvesting and subsequent intravenous transfusion.

ROUTES OF ADMI NOSTRATION OF THE COMPOSITIONS OF THE INVENTION The methods of preparing the micro-aggregated compositions of the invention involve the step of combining or formulating one or more of the bioaffiliate agents, the agents for the body treatment or the compositions of the carriers or adjuvants with micro-added water. As a guide in the preparation of the compositions of the invention, those skilled in the art have a considerable number of standard treaties of chemistry, clinical chemistry, medicinal chemistry, pharmaceutical sciences and formulation science.

COMPOSITIONS FOR DIAGNOSIS The compositions of the invention include compositions for diagnosis (Mosbys Manual of Diagnostic and Laboratory Tests by Kathleen Deska Pagana, Timothy James Pagana); methods of the invention include the use of micro-aggregated diagnostic compositions in diagnostic techniques that are carried out in a living body (i.e., in vivo diagnosis or in vivo tests), or those performed in vitro or ex vivo. The invention includes micro-aggregated compositions comprising the contrast agents used in radiological diagnostic methods. Both diagnostic reagents and methods for using them (Sigma Aldrich Co., Worthington Biochemical Corporation, Wako Chemicals USA) are well known in the art. The invention includes kits containing micro-aggregated compositions.

IV. FOOD OR EDIBLE EQUIPMENT AND BEVERAGES: PROCESSES. COMPOSITIONS AND PRODUCTS Definitions and general description Unless otherwise indicated, the practice of the present invention will utilize conventional food technology, food chemistry, food processing and biochemistry and organic chemistry applied within the matter. These techniques applied to edible beverages are explained thoroughly in the bibliography. See, for example, Potter. N. N. and Hotchkiss, J.H., Food Science, fifth edition, 1998, Aspen Publishers: Belitz, H.D. and Grosch. \ V. , Food Chemistry, second edition. 1999, Springer: T.P. Coultate. Food: The Chemistry of Its Component, fourth edition, 2002, Ro to the Societv of Chemistry: Oven R. Fennema, Food Chemistry 3rd edition, 1996, Arcel Dekker. Inc.; The Properties of Water in Foods ISOPOW 6, edited by David S. Reíd; 1998, Shafiur Rahman, Food Properties Handbook. 1995, Culinary and Hospitality Industry Pubiications Services; Brennan J.G., Butters. J. R. et al., 1990. Food Engineering Operations, Chapman and Hall Heldman, D.R. and Hartel, R.W. , 1997, Principles of Food Processing, Chapman and Hall; Encyciopedia of Agricultural, Food, and Biological Engineering, 2003, edited by: Dennis R. Heldman, Marc el Dekker, Inc .: Food Structure - Creation and Evaluation, 1987, eds. J.R. Itchell and J. M.V. Bianshard, Woodhead Publishing Ltd .: Amorphous Food and Pharmaceutical Systems, 2002, cd. H. Levine RSC Publishers; Rúa, Roger and Chen, Paul L, Water in Foods and Biological Materials, A Nuclear Magnetic Resonance Approach. 1998. Culinary and Hospitality Industrv Publ. Services: José \ l. Aguilera and Stanley, David W., Microstructural Principles of Food Processing and Engineering, second edition, 2000, Culinarv and Hospitality Industrv Publ. Services; Functional Properties of Food Macromolecules, eds. J.R. Mitcheli and DA, Ledvard, 1986, Elsevier Applied Science Publ. Roos, Y.H., Phase Transitions in Foods, 1995, Academic Press, American Technical Publishers, Ltd., Hitchin, Herts., SG4 OSX, England, provides an extensive catalog of reference books on technology and food science. The behavior and structure of water, including the role of water in the hydration of food molecules, are exhaustively explained online at http: www.sbu.acuk. /toilet/.

The references or patents cited herein are incorporated in the teachings that are relevant to complement the present disclosure. The invention in question is directed to foods or edible materials and beverages that have been hydrated with structured water. On the one hand, the invention comprises foods or edible materials and beverages composed of structured water, as well as the additives or structured ingredients involved in the preparation of a structured or unstructured food. On the other hand, the invention involves the use of structured water in the processing of food or beverages, a process that involves the step corresponding to hydration in the preparation of food by contacting water structured at least one of the ingredients or products of the food processing system. The invention is directed to the application of structured water and structured compositions in the treatment or improvement of an edible material. In particular, the invention covers the methods of using structured water in the different roles that water plays, including, but not limited to, those detailed in the following table: TABLE - Water roles in foods and beverages Role Mechanism level of the effect Moisture attribute quality affected Dilute Me Complete - Solution All excluding bound water Complete reaction medium - Facilitation of a chemical change All excluding bound water Reactanle Complete Hydrolyzing agent Flavor, texture Antioxidant under hydration and precipitation of taste, color, metal catalysts, link to texture, value of peroxides and functional nutritional groups of proteins and carbohydrates, promoter of the recombination of free radicals. Prooxidant Medium The reduction of the viscosity Flavor, color, increases the mobility of the texture, value reactants and catalysts. Nutritional swelling of solid matrices exposing catalytic surfaces and oxidizable groups Role Mechanism level of the effect Moisture attribute quality affected 'Structural - Complete Maintains the Integrity of the Texture and 1 intramolecular protein attributes affected by the enzymes Structural- Under Hydrogen bonding with the intermolecular Viscosity surface groups of the macromolecules Texture - in the Hydrogen bond with the crosslinked food sites of dehydrated macromolecules Structure) - Medium and high Influences the structure of the properties Intermolecular emulsions (ie binding to the rheological of superficial lipids). It influences emulsions and the interactions and conformational properties of the polysaccharide's texture and the proteins that form gels. gels The role of structured water in hydrating the solute in the preparation of food is also characterized by the classification of the different types of water-solute interactions of Fennema, Food Science, 3rd edition, as shown in the following table.

Table 3 Classification of water-solute interaction types Interaction force compared to water hydrogen bonding- Type Example water "Dipole-ion Ion-free water Major b Water-group charged in an organic molecule Dipole-dipole Water-protein NH Approximately equal Water-protein CO Water-side chain OH Hydrophobic hydration Water + R c (hydrated) Much smaller (AG> 0) Hydrophobic interaction R (hydrated) + R (hydrated)? R2 Not comparable d (> interaction ( hydrated) - ¾0 hydrophobic: (AG <0) Approximately 12-5 kJ mol. b But much more dáhil than the strength of an individual covalent bond. CR is an alkyl group. Hydrophobic interactions are measured by their entropy, while dipole-ion and dipole-dipole interactions are measured by their enthalpy. In general, the invention provides compositions and products structured in all kinds of physical form, intended to be consumed totally or partially by humans or animals through their oral cavity. In addition, the invention includes water structured in any of its physical forms. The scope of the present invention extends to the fields of engineering, chemistry and food biology. Food engineering involves processing, processing, packaging and preservation. In a manner analogous to the roles of water, the structured water, the compositions that come off it and the food processing methods that involve the hydration procedures with structured water described here find their application in the mechanics of liquids and mixing during the extrusion, in the rheology of the masses, the prediction of the diffusion of the flavoring compounds, the understanding of the mechanism of expansion during extrusion, the micro- and macrostructures of the food, the process of baking and heating in a microwave oven , simultaneous heating and weight transfer during hybrid baking and membrane-based technologies, as well as the control of the size of ice crystals during freezing, the baking by impact of hot air jets, the promotion of health through processed foods, the use of derived products and food waste, packaging in modified atmosphere and intelligent packaging for microbial safety. In the chemistry of foods, laws, concepts and chemical techniques are applied to determine the types and quantities of molecules in food, their physical properties and their chemical transformations during processing and storage. The structured water, its compositions and the methods of food processing that involve the hydration methods described here find their application in a wide spectrum ranging from the analysis of food components to measurements of the molecular mobility of solids amorphous; the chemical transformations of lipids, carbohydrates and proteins; processing techniques such as extrusion and antimicrobial control or ice nucleation proteins; the spectroscopic, mechanical and thermal techniques to determine how non-crystalline amorphous solids modulate their physical and chemical properties and, consequently, their own life and stability.

DEFINITIONS The meaning that must be assigned to the term "matter" that appears in the different patentable subjects exposed in the present, but that has not been included in the glossary that appears next, is that generally accepted or of common use. The terms "water," "structured water" and "micro-added water" are used interchangeably. The content and scope of "structured" inventions are reported and analogous to the meaning of the term "water" as derived from the context in which it is used herein (U.S. Patent No. 6,521,248). The terms "food" and "edible" are used synonymously and therefore are interchangeable here. Each ingredient or additive used in a food processing system, as a product of nature or synthetically produced, that becomes part of an edible composition or that is treated as an edible composition or that is revealed or boasts to be edible, will be considered edible.

Food or edible material includes beverages, as broadly defined in category 426. For example, and without restrictive intentions, subcategory 590 involves liquids intended for drinking or concentrates over which the addition of water forms a liquid meant to be drunk. There are also categories 569 (on beverages that form a foam) and 580 (on beverages with milk content). Subcategory 592 covers products that contain ethyl alcohol. The US Patent Classification Manual, available from the United States Patent and Trademark Office, provides a detailed list of beverages, their definitions and classifications, which refer to the content of each beverage. Composite structured water compositions herein are referred to as "micro-aggregated compositions". The adjective "micro-aggregate" modifies the nouns that denote the compositions of matter (for example, substances, additives and ingredients) and indicates that the modified composition of matter is composed of micro-aggregated water as a result of having been hydrated, at least in part, by structured water. The acronym AMA is used in the sense of structured water. A food processing system, from a certain point of view, involves the breaking to a variable degree of the structures inherent to the edible materials or ingredients and, consequently, concerns all aspects of the food: - Im chemical properties and physical foods and their components, the production and processing and packaging and marketing represent the elements of a food processing system. The quality of the food - texture, taste release, nutritive availability, moisture migration and microbial growth - are influenced and determined by the formation, stability and rupture of the structures within them. Each ingredient or additive used in a food processing system, as a product of nature or produced synthetically, that becomes part of an edible composition or that is treated as an edible composition or that is revealed or boasts to be edible, will be considered edible. The processing of food involves the conversion of raw materials and ingredients into a food or edible product for the consumer. Food processing includes any action that tends to change or transform animal and vegetable raw materials into safe, edible and tastier food products. The improvement of the means of storage or of the time of conservation constitutes another objective of the processing of the foods. CHEMISTRY OF THE HARD DRYING IN THE PROCESSING OF FOODS The present invention is directed to the use of structured water in the processing of food. Water, in combination with carbohydrates, lipids and proteins, represents one of the main components of food. According to this, the invention is oriented to the methods that in the food processing systems are intended to achieve said structured water compositions with carbohydrates, lipids and proteins. The hydration properties of water depend, in part, on its grouping. (The behavior and structure of water, including the role of water in the hydration of food molecules, are exhaustively explained online at http://www.sbu.ac.uk/water/ and in The Properties of Water in Foods ISOPOW 6, edited by David S. Reid). The hydration properties of structured water towards biological macromolecules (especially proteins and nucleic acids) are a determinant of their three-dimensional structures and. consequently, of its functions in solution. Structured water is used in the processing of food to improve its texture, mix, circulation properties and functionality. AMA is also involved in a number of interactions with other food components. These interactions can contribute to the amorphous and disordered molecular state, for example, in foods with low levels of humidity. In amorphous food systems, the vitreous transition represents the characteristic temperature range in which a hard material softens and begins to behave in a leathery manner. This change is a specific material change, which depends on the temperature, time (or frequency) and composition, expressed in the physical state, of a "glassy" mechanical solid to a "gummy" viscous liquid. The AMA gives plasticity to amorphous materials and improves crystallization. The plasticity effect of AMA gives rise to an increase in molecular mobility, which facilitates the disposition of the molecules and possibly improves the enzymatic reactions. The availability of AMA is a factor that affects the rates of enzymatic reactions in amorphous food systems. The AMA gives significant plasticity to food materials. As the content of AMA increases, the materials also exhibit greater water activities. Plasticizers are used to improve the flexibility and maneuverability of polymers as well as to reduce viscosity. Enzymatic reactions are often responsible for the harmful changes in foods with low levels of moisture. The indices of these changes can be measured in relation to changes in physical state such as the glass transition. Water, in its normal and structured form, is the most important plasticizer in food materials. Water, along with other plasticizers, also affects the rates of enzymatic reactions. Food systems that include carbohydrates, such as sugar, are very susceptible to crystallization even at low levels of moisture. Before the phenomenon of crystallization, the absorbed water can be expelled to the alimentary materials changing the level of humidity of the systems of foods and possibly affecting the index of the enzymatic reactions. The effect of water as a plasticizer and its effects on the rate of enzymatic reactions as a function of the texture of the food are important factors in maintaining the quality and shelf life of food systems with low levels of moisture . The physical state of the food systems depends on the amount of water, other plasticizers and the types of molecular interactions associated with the components. The "ligation of water" and the "hydration" refer to the tendency of water to associate with hydrophobic or hydrophilic substances with different degrees of tenacity. Hydrophilic solutes (ie, solutes or structures that have hydrophobicity) interact with a force comparable to or greater than water-water interactions, while hydrophobic solutes (that is, solutes or structures have hydrophobicity) interact weakly with water with a force less than the water-water interactions. Methods for determining the hydration of molecular species that affect food and the effects of hydration on the qualities of food are well known in the art (Shafiur Rahman, Food Properties Handbook, 1995, Culinary and Hospitality Industry Publications Services) .

Water competes for hydrogen bonding sites with intramolecular and intermolecular hydrogen bonds and constitutes one of the main determinants of the conformation of carbohydrates, proteins and lipids.

The contribution of water to the structure of proteins Hydration is very important for the three-dimensional structure and activity of proteins. Certainly, the enzymes lack activity in the absence of water. In solution, they possess a conformational flexibility not seen in crystalline or non-aqueous environments, covering a wide range of hydration states. The balance between these states will depend on the activity of water within its microenvironment, that is, the freedom that water has to hydrate the protein. Consequently, protein conformations that require greater hydration are favored by more reactive water (eg, high density water containing many weak, broken and / or broken hydrogen bonds) and "more dehydrated" conformations are relatively favored by water of reduced activity (for example, low density water containing many strong intramolecular aqueous hydrogen bonds). The folding of the proteins depends on the same factors as the control of the formation of the binding zone in some polysaccharides. that is, the incompatibility between the water of low density and the hydrophobic surface that leads these groups to form the hydrophobic core. In addition, water acts as a lubricant, facilitating the necessary hydrogen bond changes. The water molecules can act as a bridge between the oxygen atoms of the carbonyl groups, the amide protons of different peptide links to catalyze the formation, their reversion, of the hydrogen bonds in the peptides. The internal molecular movements in proteins, necessary for biological activity, depend to a large extent on the degree of plasticity, which depends on the level of hydration. Therefore, the internal water allows the folding of the proteins and is only expelled from the hydrophobic central core when it is eliminated by the cooperative interactions of the protein chain. It has been shown that the position of the equilibrium around the enzymes is important for its activity with the enzyme balanced between flexibility and rigidity. The folding of the proteins is activated by the hydrophobic interactions due to the unfavorable decrease of the entropy, forming a large surface area of non-polar groups with water. Water is essential in the denaturation of proteins, not only for the correct protein folding, but also for the maintenance of this structure. The free energy change in folding or unfolding is due to the combined effects of unfolding protein folding and changes in hydration. Peptides and proteins play different roles in foam, gels, emulsifiers, taste precursors, taste components and as enzymes. These properties derive from the physicochemical properties of amino acids proteins. As described above, the hydration of proteins plays an important role in their functionality, including the ligation of food components by means of proteins, freezing, swelling, mass production, emulsification and production of proteins. foam. The catalytic activity of enzymes and the regulation of. Enzymatic reactions require knowledge of the hydration of proteins and the aqueous microenvironment. The main classes of enzymes in food processing include oxidoreductases, transferases, hydrolases, lyases, isomarases and ligases. Water activity plays a key role in the regulation of enzymatic reactions. Even in foods with low levels of moisture enzymatic changes can occur despite the low water activity. The occurrence of these reactions reduces the stability in the storage of products. Water can play different roles in food systems, such as: (1) a second substrate. It is known that the spatial structure of proteins, which governs their functional properties, is stabilized by means of different classes of interactions that include the hydrogen bonds between the polar groups and between the polar groups and the water, and the hydrophobic bonds associated with them. the structure of water around the protein molecule; (2) a disruptor of hydrogen bonds, thus contributing to the alteration of the protein structure; (3) a diluent medium, facilitating the diffusion of the reactants; (4) a reagent, in the case of the hydrolysis reaction. As a summary, the activity of the enzymes depends on the water-enzyme, water-substrate and water-matrix interactions. In addition, matrix-substrate and matrix-enzyme interactions may also be involved. Finally, the occurrence of reactions catalyzed by enzymes in systems with low levels of humidity requires a certain amount of water to facilitate the mobility and diffusion of the reactants. This amount can change according to the characteristics of the enzyme and the solubility and molecular size of the substrate. Enzymatic reactions involve the interaction of an enzyme with a substrate where water is often associated as a diluent or a second substrate. The hydrolysis of sucrose requires that the invertase be in contact with the hydrolytic bond of sucrose. If the system is dehydrated, the addition of water is necessary to restore the activity of the enzyme. There is, therefore, a requirement for the mobility of the components. Water must be propagated through the system, the enzyme must exert a certain mobility to reach the hydrolytic bond, or the substrate needs to move towards the active center of the enzyme. The index of enzymatic reactions must depend on the index at which the movements occur, which in turn depends on the structure of the matrix of the systems. For example, it has been shown that the presence of polysaccharides in a viscoelastic liquid can cause entanglement of the polysaccharide chain and restrict the diffusion of water molecules. It could be assumed that in restricted water systems, mobility would be limited. The activity of the enzyme would depend on its proximity to the substrate. Consequently, the enzyme should be distributed in such a way that it would be available in the vicinity of the substrate. The lack of miscibility could also lead to the reduction of the reaction rates considering that it can decrease the reactions between the molecules. The composition, structure and environmental conditions, including moisture content, temperature and pH, determine the physical state and dynamics of the systems. Whitaker (Principies of Enzymology for the Food Sciences.1994. 2nd ed., Marcel Dekker, Inc .; and chapter 7 in Fennema. O.R. Food Chemistrv. 3rd ed., 1996, Marcel Dekker. Inc.) elucidated the role of water in the activity of enzymes. Water performs at least four main functions in all reactions catalyzed by enzymes: (1) protein folding; (2) means of transport of the substrates and enzymes: (3) hydration of the protein: (4) ionization of the prototropic groups in the active centers of the enzyme.

Hydration of nucleic acid Hydration is very important for the conformation and usefulness of nucleic acids. The hydration is greater and is more firmly held around the phosphate groups, due to its fairly diffuse electron distribution, but more orderly and persistent around the bases with its remarkable ability to form hydrogen bonds. Because of the regular structure of the DNA, the water of hydration is held cooperatively along the double helix in the major and minor grooves. The cooperative nature of this hydration helps compression (tempering) the decompression (unwinding) of the double helix. The nucleic acids possess a certain number of groups that can be linked to water by means of hydrogen. Within these groups, RNA has a higher proportion of hydration in relation to DNA due to its extra oxygen atoms (ie ribose 02) and unpaired base sites. In DNA, the bases are involved in the pairing of hydrogen bonds. However, even these groups, with the exception of nitrogen ring atoms linked by hydrogen (pyrimidine N3 and purine N1), are capable of forming an additional hydrogen bond to water within the major and minor grooves. These solvent interactions are key to the hydration environment and, therefore, its recognition, around nucleic acids and contribute directly to the conformation of DNA.

Water activity Water activity is extremely useful in the technology and science of food. It is useful in relation to the dynamics of the transfer and mapping of the moisture of regions of microbial growth, physical changes and chemical reactions. The control of water activity in a food processing system is of paramount importance to achieve the desired stability of the food and to predict the shelf life of the product. The activity of water, the, constitutes a property of water in a given material. In the mid-70s, water activity became relevant as a major factor in understanding the control of deterioration suffered by food, drugs and biological systems dry or with a low level of humidity. It was discovered that the general mechanisms of deterioration, particularly the physical and chemical-physical modifications, the microbial development and the chemical reactions of liquid and aqueous phases, were influenced by the thermodynamic availability of the water, as well as by the total moisture content of the water. system. It is precisely the difference in the chemical potential of water between two systems that causes the exchange of moisture and, above a certain chemical potential related to the a of a system, there is enough water to cause physical and chemical reactions. The physical and biological structures of a food, important from a functional and sensory point of view, are often altered by changes in water activity due to a loss or an increase in humidity. For example, the caking of the powders is attributed to the transfer of the crystalline-amorphous state of the sugars and oligosaccharides, which occurs to the extent that the activity of the water increases above the vitreous transition point. This caking interferes with the ability of the powder to dissolve or free-flowing, and phase transitions can lead to loss of volatility or oxidation of the encapsulated lipids. Appetizing crunchy biscuits, dry snack foods such as potato chips and cereals would be lost if an increase in moisture resulted in high water activity above a certain threshold, again above the vitreous transition. On the contrary, raisins and other dehydrated fruits can harden due to a loss of water associated with a decrease in water activity. Therefore, raisins and other fruits in cereals are coated with sugar to reduce the rate of moisture loss or modified with glycerol to reduce water activity and thus prevent moisture loss. These methods inhibit the net transfer rate of moisture from the raisins to the cereal, thus preserving the crispy nature of the cereal and the soft appearance of the fruit pieces in the presence of a potential chemical transmission force. Finally, as the aw increases, the permeability of the packaging films increases due to swelling in the rubbery state.

Similar to physical-chemical phenomena, the development and death of microorganisms are also influenced by the activity of water. It has been shown repeatedly that each organism has a critical water activity, below which they can not develop. For example, Aspergillus parasiticus does not grow below a certain water activity while the production of aflatoxin, a potent toxin from the same organism, is inhibited under a slightly higher water activity. For the development or production of a toxin to cease, the key enzymatic reactions in the microbial cell must cease. Consequently, the decrease in water activity inhibits these biochemical reactions, which in turn restricts microbial functioning in its entirety. In the case of spores, the lower the activity of the water, the greater the resistance of these to die by heat. Stable foods from a microbial point of view are generally defined as those with water activity below a defined level, below which no known microbe can grow. It has been proven that water activity influences the kinetics of many chemical reactions. With the exception of lipid oxidation reactions in which the index increases as the water activity decreases to very low water activities, the rates of the chemical reactions generally increase with the increase in water activity .

When water interacts with solutes and surfaces, it is not available for other hydration interactions. The term "water activity" describes the amount of balanced water available for hydration of the materials; the value of a unit indicates that the water is pure while the zero value indicates the total absence of water molecules. This acquires special importance in the chemistry and preservation of food. Changes in water activity can cause the migration of water between the food components. Foods containing macroscopic or microstructural aqueous mixtures of water with different activity will be prone to migration of water as a function of time and temperature from areas with high water activity to those with low water activity. This is a useful property at the time of salting fish and cheeses, but in other cases it can trigger disastrous organoleptic consequences. Such changes in water activity can cause the migration of water between the food components. Foods with low water activity will tend to gain water, while those with higher water activity will tend to lose it. Control of water activity (rather than water content) is very important in the food industry, since low water activity prevents microbial development (increased storage period), causes large changes in the characteristics related to water. the texture, such as the crispy character, and changes the rate of chemical reactions (increasing the hydrophobic lipophilic reactions and reducing the hydrophilic reactions of limited aqueous diffusion). Free moisture has been related in food matter through the term water activity. Water activity is defined as the index of water vapor pressure in a closed chamber containing a food at the saturation vapor pressure of water at the same temperature. Water activity is an indication of the degree to which unbound water is detected, and is therefore available to act as a diluent or to participate in destructive chemical and microbiological reactions. Highly perishable foods have an aw > 0.95. The development of most bacteria is inhibited below approximately aw = 0.91; similarly, most yeasts stop growing below aw = 0.87 and most molds below aw, >; 0.80. The absolute limit of microbial development is approximately aw = 0.6. To the extent that the concentration of the solute requires a production of a, < 0.96 is higher (usually> 1 mol), the solutes (the surface interactions in the low water content) will control the structure of the water within the range where the notion of the a, has a useful application. Most preservation processes tend to eliminate the possibility of putrefaction by decreasing the availability of water to microorganisms. Reducing the amount of free moisture or unbound water also minimizes other unwanted chemical changes, which can occur during the storage of food. Processes that are implemented to minimize the amount of unbound water in foods include techniques such as concentration, cold-dried dehydration. These processes often require an intensive energy expenditure are not economic. Water activity control can be used wisely in obtaining food stability, predicting moisture transfer between regimes in a multi-component feed, predicting the transfer of water vapor through of the container of the food and the prediction of the final water activity of a mixture of components including the dissolved spices. Molecular Mobility The Molecular Mobility (Mm) approach is a recent discovery in the field of food science and was designed to explain how freezing and drying change the stability of food, constituting an alternative and complementary method to the ideas about water activity (aw). Most food materials do not form crystalline structures. To join in a crystal, the molecule in solution must fit into an existing grid, rather than as the piece of a puzzle, and it should only do so in one direction.

The molecules rotate and settle in solution, but they must be able to do it fast enough to form crystals before the water is removed and the movement stops. In the relatively slow drying operations of small molecules, there is a possibility that crystals form: sugar and table salt are predominantly crystalline. However, large slow-moving molecules or rapid drying operations do not provide the time for the crystals to develop and practically, in most cases the crystals do not form. Instead, the solution becomes very viscous, eventually behaving like rubber. If more water is removed, the rubber becomes increasingly viscous to a critical point at which mobility effectively stops and the material can be considered glass. Both vitreous and gummy materials are described as amorphous solids. Freezing can be considered a process similar to drying. The water crystallizes as pure ice, which does not participate in the solvation of the edible material. As a food is frozen, ice crystals form, leaving the food in an increasingly dehydrated environment. In each case, the key parameter is molecular mobility: the movement capacity of the molecules present. Molecular mobility increases with temperature (the more thermal energy molecules possess, the faster the movement) and the concentration of small molecules (almost always, water that acts as a lubricant at the molecular level or plasticizer). Drying decreases the moisture content and as a consequence of this, the molecular mobility of the solute. Freezing also decreases the water content (formation of ice crystals), but also reduces the thermal energy of the molecules and therefore their mobility. The molecular mobility of a material is inversely related to its viscosity (if the molecules do not move much, the liquid is thicker) and the viscosity affects the rate of limited diffusion reactions. For a reaction to occur between two molecules, the molecules must first collide and then have enough thermal energy to overcome the activation energy barrier and react. The two technological methods for food to go into a vitreous state are freezing and drying. The notion of molecular activity is a novel complement to the method of a to understand the role of water in the putrefaction of food. In general, analysis of molecular mobility is better for limited diffusion reactions, frozen foods and physical changes, being approximately equal for the understanding of crispness and tackiness, and aw is preferred for dehydrated foods and foods. non-limited diffusion processes. The following table shows some of the properties and behavior characteristics of foods that depend on molecular mobility: Table 7 Some properties and behavioral characteristics of foods governed by molecular mobility (limited diffusion changes in products containing amorphous regions) Dehydrated or semi-dehydrated foods Frozen foods Properties of flow and stickiness Migration of moisture (crystallization of crystallization and ice recrystallization, formation of ice within the efflorescence of sugar in chocolate packaging) cracking of food during crystallization of lactose ("grittiness" in drying desserts ice cream) Texture of dehydrated foods and enzymatic activity intermediate humidity Structural collapse of the amorphous phase during the collapse of the structure during the secondary phase the (primary) phase of sublimation of the drying in cold drying (desorption) cold Escape of the volatiles encapsulated in a matrix Contraction (partial collapse of solid amorphous ice-cream desserts) Escape from volatiles encapsulated in an amorphous solid matrix Enzymatic activity Maillard reaction Gelatinization of starch Influence of bakery products by retrogradation of starch Cracking of art asses baked during cooling thermal deactivation of microbial spores Vitrea transition and water activity: Physical properties of the gummy and vitreous state and stability of food Phase and state transitions Phase transitions are changes in the state of the materials that occur at well defined transition temperatures - fusion (solid to liquid), crystallization (liquid to solid), evaporation (liquid to gas) and condensation ( gas to liquid). A large number of materials, including food, are non-crystalline but can exhibit the properties of solids or liquids. Non-crystalline materials are amorphous materials, that is, their molecules are randomly arranged. Amorphous materials are often solid or subcooled liquids. Subcooled liquids are often called "gums" and solids "glasses." The transformation between the subcooled solid and liquid states occurs at a certain temperature range, and the transition is known as the 'vitreous transition.' The vitreous transition is typical of amorphous organic and inorganic materials, including those components of foods such as sugars. The proteins During the vitreous transition temperature range, some of the properties of the materials change.

Water plasticizing nature Water is the most important diluent dispersion medium a plasticizer in biological food systems. The plasticization and its modulating effect in the location of the glass transition temperature constitutes a key technological aspect of the technology of synthetic polymers in which a plasticizer is defined as a material incorporated in a polymer to increase the operability, flexibility or extensibility of the material. The plasticizing effect is generally described by the dependence of the vitreous transition temperature of the weight, the volume or the mole fraction of water. The plasticizing effect of water can be observed in the decrease of vitreous transition temperature with the increase in water content, which can also improve the detection of the transition. Both carbohydrates and proteins are significantly plasticized by water, that is, water acts as a softener, reducing the vitreous transition temperature. The vitreous transition of water, that is, solid, non-crystalline water, occurs at approximately -135 ° C. With high water content, the vitreous transition approaches that of water. The detectability of the vitreous transition often increases with the increase in water content - decreasing the amplitude of the transition - increasing the change in heat capacity in the range of the transition temperature.

Vitreous transitions in food The understanding of vitreous transition and its relationships with physico-chemical changes is essential for the prediction of the state and behavior of food during processing, distribution and storage. The curve of the glass transition is a critical factor necessary to understand the physical changes of food. For example, in a cereal processing system it is important to recognize that, if the texture changes can be related to the vitreous transition and the cereal state diagram is known, then the environmental and processing conditions can be controlled so that the desired state of the food is reached and maintained during its distribution and storage.

The amorphous state of non-fatty food solids is typical of frozen foods with low levels of moisture. Dehydrated fruits and vegetables, cereals and snacks, solid candies, free-flowing powders, frozen solids in frozen foods are typically amorphous gummy or glassy foods. The vitreous transition of the food materials can be observed in a change of heat capacity, a change in the mechanical properties and a change in the dielectric properties. The vitreous transition temperature range depends on the food material - the low molecular weight food components, such is the case of sugars, which show a clear vitreous transition occurring in a temperature range of about 20 ° C, and the high molecular weight food components such as proteins and starch, which show a broad vitreous transition. The glass transition temperature range is a specific property of each material. Carbohydrates Sugars have clear vitreous transitions. The temperatures of the vitreous transition of the sugars increases with the increase in molecular weight. Proteins Amorphous proteins are important structural biopolymers. Amorphous proteins are essential structural components of cereals, for example, gluten in bread. Vitreous transitions of proteins are often difficult to determine by measuring the amount of heat due to a small change in heat capacity and amplitude of the transition. Frozen materials The formation of ice during freezing results in a concentration of the solutes by freezing. The degree of concentration by freezing depends on the solutes and the temperature. At low temperatures, the solutes concentrated by freezing with non-frozen water are vitrified, that is to say that the materials contain a phase of crystalline ice and a non-crystalline vitreous solute phase. Some solutes can be crystallized, for example, - food and sugars concentrated by freezing in NaCl solution are often vitrified. The solutions concentrated by extreme freezing show a vitreous transition in an initial concentration that depends on a temperature above which the melting of the ice has a starting temperature. By defining the relationship between moisture content and chemical reaction rates, polymer science provides theories about the vitreous transition and water activity to explain the properties of the textures of food systems and the changes that occur during the processing and storage of food such as being, stickiness, caking, softening and hardening. Food can be a complicated mixture of lipids, polysaccharides, sugars, proteins, etc., which exist in different phases. There may be local differences in the water content that affect the vitreous transition. For the purpose of providing examples, if an amorphous material exists in the glassy state, it is hard and cracking: in the case of cereals, this would represent a crunchy product. In the rubbery state, the material is soft elastic: in the case of fried cereals and sandwiches, this would represent an unwanted state of saturation. Therefore, the vitreous transition theory provides a clearer notion for understanding the physical and texture changes of cereals and crunchy snacks as the water content increases. The texture represents a sensory attribute for many cereal-based foods and the loss of the desired texture leads to the loss of product quality >; a reduction of the conservation period. Salty crackers, corn rosettes, puffed corn, puffed rice cakes, and potato chips lose their crispy character if water activity exceeds a certain threshold. The crispy effect is attributed to the intermolecular bond of the starch that forms small apparently crystalline regions when a small amount of water is present. These regions require some force to break, which provides a crunchy texture to the food. Above certain water activity, it is presumed that water destabilizes these bonds allowing the starch molecules to slide over each other when chewed. The crispy perception of dehydrated cereal sandwiches was the result of the sounds generated when chewed, which decreased as the water activity increased. The loss of crispness is well explained by the transition from the vitreous state to the gummy state. The caking is another property that can be related to the glass transition. When in a solution there is a dehydrated sugar, the sugar is in the amorphous vitreous state and the powder is in free flow. At a sufficiently high temperature or humidity, the material can enter the gummy state. In the gummy state, dehydrated amorphous sugars tend to crystallize rapidly due to increased rates of diffusion above a certain temperature, a condition that causes unwanted caking, which inhibits free flow. The caking follows the characteristic steps for the particles wetted by water vapor. The choice of ingredients and the level of plasticizers such as water and other low molecular weight components exerts an influence on the vitreous transition temperature of a food product. In general, as the molecular weight of a polymer increases within a homologous series, the temperature of the vitreous transition increases. The addition of plasticizers decreases the glass transition temperature.

Effects of water on diffusion in food systems. Operations in food processing and the stability of stored products are affected by the diffusive properties of food systems, which include the food itself, its immediate environment inside the container and all types of barriers (packaging or coating). ) used with food. These diffusive properties are drastically affected by the water content and the "water activity" by plasticizing the food and / or the polymers used for the packaging of the products and the influence of the transition temperatures of the components and, in In some cases, water can serve as a means of internal transportation. The term "additive", as used herein, refers to a substance or mixture of substances used primarily for its nutritional value and added to a meal in relatively small amounts, becoming part of the food or being transient in nature, to provide or improve desired properties or to suppress undesired properties. (Compare with 'ingredient' below, which in some cases could be an additive). The term "basic ingredient", as used herein, refers to the main element (except the added water) of a composition, considered the fundamental part, by means of which the composition is generally identified. Normally, the basic ingredient constitutes the largest portion of the composition, for example, in chocolate milk, milk is the basic ingredient. In those cases where a plurality of percentages of the ingredients are provided, the ingredient that represents 50% of the total composition (excluding the added water) is considered the basic ingredient. 50% can be determined by the sum of similar ingredients, for example, lactose, whey and milk fat are all dairy products. "Carbohydrates" refer to a compound whose monomer units contain at least five atoms, and to its reaction products where the carbon skeleton of the carbohydrate unit is not destroyed. Alcohols The acids that correspond to carbohydrates, such as sorbitol ascorbic acid or manonic acid, are not considered carbohydrates. The term "dehydrated" refers to products that, as a partial or total water-free product and under normal environmental conditions, involve, although not all of them, characteristics such as free flow, dry to the touch, not sticky or wet, non-adhesive, granular, powder, tablet, flake, flour, starch, particulate, granule, finely divided, etc. The term "ferment" refers to any enzyme or living organism that is capable of causing or modifying a fermentation. The term "ingredient" refers to a (generally major) component of a mixture that is used to make a food. The terms "ingredient" and "additive" do not include roasting materials, packaging, paper products, etc. nor any other material that is not reasonably considered edible. However, in some cases, an additive can be an ingredient.

"Fat or triglyceride oil asylated" refers to the fat or oil (as defined below) free of the animal or plant tissues from which they are derived. "Packing" refers to a commercial combination of an edible material fully embedded, contained or surrounded by a solid material. "Fabric" refers to the material that contains a certain amount of an original animal or plant as opposed to an extract, which is considered to be lacking in the original cellular structure. Included within this term are the materials that can be chopped, cut, shredded, pulverized, ground, sliced, etc. "Fat or triglyceride oil" refers to glycerol ethers and a higher fatty acid (for example, a monocarboxylic acid containing a continuous chain of at least 7 carbon atoms attached to a carbonyl group) wherein the three available hydroxyl functions of the glycerol are esterified by an equal or different fatty monocarboxylic acid. Triglycerides are the main constituents of fats and oils of natural occurrence. Included in the invention are foods or edible products which, with water as a center of interest, could be classified as follows: Table 1 - Classification of food products according to the water content and the corresponding type of physical-chemical approach Physical state Examples of products Physical-chemical treatment Solutions / dispersions Beverages, soups Thermodynamics of equilibrium, dilute refer to Henry's law Solutions / dispersions semi-Purees, jellies Chemicals of polymers, diluted (high chain tangle, moisture) sol-gel transformations Solids, (moisture elevated) Fish, vegetables, meats, biophysical chemistry, ice cream science colloids (intermediate humidity) Preserves, sauces Material Sciences (low humidity) Dehydrated products, Materials science, cereal transitions vitrea / gummy The following discussion exposes the physico-chemical principles impiemented by the experts in the field of food science for the formulation of foodstuffs and ingredients. Colloids and rheology Colloids are dispersions of small particles of a phase (the dispersed phase) in a second continuous phase. Colloids usually occur in food. The study of colloids is basically the study of the physical interactions between the surface of the particles in the dispersion phase and between the continuous phase and the dispersed phase. Rheology is the study of materials when they deform. Many foods are colloidal and complex in nature, acquiring the continuous phase in the form of an authentic solution in which there is more than one dispersed phase. Milk has a continuous phase composed of polysaccharides, electrolytes and proteins in an aqueous solution and dispersed phases composed of liquid fats and solid proteins. Table - Types of colloids Emulsions and surface activity Emulsions are colloids in which the continuous and dispersed phases are liquid, constituting the most common type of food colloids. In the case of food, they usually involve an oil phase and an aqueous phase, and can be of two types: • oil-in-water (o / w) emulsions (oil / water) where the dispersed phase is oil • emulsions of water in oil (w / o) [vvater / oil] where the dispersed phase is oil. The phases of an emulsion can be exchanged by a process known as phase inversion. A common example of phase inversion in foods is the preparation of butter where the cream is converted into lard by a process that involves the steps of concentration and agitation. Once a sufficient oil concentration has been reached, the stirring triggers a conversion of the o / w emulsion of the cream to the w / o emulsion of the butter. In the process, the oil concentration is subsequently increased by the elimination of more aqueous phases such as milk serum. In general terms, the most stable form is determined by concentration. Emulsifiers and Stabilizers The process of forming an emulsion normally involves vigorous agitation to break the oil into small droplets. The formation of the emulsion is assisted by the addition of emulsifiers, which help in the breaking process by reducing the tension between the phases, so they are often surfactants. The most common emulsifiers include detergents, glycerol monostearate and lecithin. Once it is formed, the emulsion must be maintained, this being the role of the stabilizers. Emulsifiers can play a stabilizing role due to electrostatic interactions between the hydrophilic portion of the molecule. However, this may not be enough and stabilizers may be needed. Stabilization can be achieved by the addition or presence of macromolecules in the system. These can have two effects. They can form a layer on the surface of the oil droplets, preventing the drops from being found by acting as a steric hindrance. The insoluble proteins, like casein in milk, generally fulfill this function. They can dissolve in the continuous phase and increase their viscosity. In foods, for example, polysaccharides are often used for this purpose. Polysaccharide gums such as xanthan gums and cannagenin can produce substantial increases in viscosity as a result of the addition of small amounts. The failure of the colloids involves the union of particles under the influence of attractive forces and the formation of larger particles. There are different terms for this process depending on the exact nature of the process. • Flocculation is a weak association of particles, which is relatively easy to break and in which the phases are redispersed. • Coagulation is a grouping of more strongly bound particles. A coagulated dispersion phase can not be easily redispersed since the interparticular attraction is much stronger than in flocculation. • Coalescence occurs when the particles merge to form a larger particle.

The first two definitions are somewhat imprecise; the two terms are sometimes used interchangeably. In general, flocculation occurs if there is a consequence of a decrease in surface free energy. Coalescence Coalescence is the combination of two particles to form a larger particle. The key distinction is based on the fact that flocs coagulated particles retain a defined identity, this not being the case in coalescence. Coalescence is possible in solid and liquid particles, but it is more frequent in liquid ones. The process involves a thinning of the continuous phase film between the particles until the continuous phase has been expelled and the two particles melt. Ostwald ripening If the dispersed phase has a significant solubility in the continuous phase, the phenomenon called Ostwald ripening may occur. Due to the effects of surface tension, small particles are generally more soluble than large particles. As a consequence, large particles tend to grow at the expense of smaller ones. If the process is fast enough, the colloid will be unstable. On the other hand, the control of this process is useful in the production of photographic emulsions. In frozen foods, it can lead to deterioration of these during long-term storage since the larger ice crystals will tend to grow at the expense of the smaller ones causing tissue damage. Gels Gels are formed when the interactions between the particles in the dispersed phase are strong enough to form a rigid network. In such a case, the colloid behaves as a solid under moderate strain tensions behaves elastically. Indeed, a gel is composed of a continuous floc that fills the entire system. In the case of gels based on macromolecules, the molecules have regions where there is attraction to other molecules - often in the form of a hydrogen bond or by some form of ionic stabilization. The result, as in the gels based on flocs, is a three-dimensional network that behaves as if it were a solid. Swelling of gels The formation of the three-dimensional network that constitutes a gel results in a continuous phase trapped inside the gel. In many cases, the continuous phase is a solution and the floc network acts as a semi-permeable membrane. As a result, the phenomenon of osmosis takes place and the gel will swell. The swelling tendency can be counterattacked by an external pressure known as swelling pressure. This pressure can reach quite high values. For example, placing wooden wedges on a rock and then soaking them can cause enough swelling pressure to break the rock. HYDROCOLOIDS Hydrocolloids are hydrophilic polymers, of vegetable, animal, microbial or synthetic origin, which generally contain many hydroxyl groups and which can be polyelectrolytes. They are naturally present or are added for the control of the functional properties of aqueous food products.

The most important of these properties are the viscosity (including thickening and gelling) and water ligation, although there are other important ones as well, including stabilization of the emulsion, prevention of ice recrystallization and organoleptic properties. Food products are very complex materials and this, together with the multifactorial functionality of hydrocolloids, has resulted in the need for several hydrocolloids, of which the most important are: alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, gelatin, beta -glucan, guar gum, gum arabic, locust bean gum, pectin, starch and xanthan gum. Each of these hydrocolloids is composed of mixtures of similar molecules, but not identical, and both the different sources and the different methods of preparation, thermal processing and environment of the food products (for example, saline content, pH and temperature) affect the physical properties they exhibit. The descriptions of hydrocolloids often have idealized structures, but it should be remembered that they are natural products (or derivatives) with structures determined by stochastic enzymatic action, and not precisely by the genetic code. They are composed of mixtures of molecules with different molecular weights, it being unlikely that a molecule presents an identical conformation or even an identical structure (with the exception of cellulose) to that of another molecule. Mixtures of hydrocolloids show such a complexity of non-additive properties that only recently have they been interpreted as a science rather than an art. There is an enormous potential in the combination of knowledge of the structure-function of polysaccharides with that of water structuring. The particular parameters of each application must be carefully examined, observing the required effects (for example, texture, flow, water content, stability, stickiness, cohesion, strength, elasticity, extensibility, processing time, process tolerance) and lending special care of the type, source, degree and structural heterogeneity of the hydrocolloids. All hydrocolloids interact with water, reducing its diffusion and stabilizing its presence. Generally, neutral hydrocolloids are less soluble while polyelectrolytes are more soluble. That water must be specifically retained through direct hydrogen bonding, water structuring or within the extensive but independent inter-and intramolecular vacuums. The interactions between hydrocolloids and water depend on the hydrogen bond and therefore on the temperature and pressure, just as in the formation of water aggregates. Similarly, there is a reversible equilibrium between the entropy loss and the enthalpy increase, but the process can be limited from a kinetic point of view, and optimal networks can not be achieved. The hydrocolloids can exhibit a wide range of conformations in solution as the links along the polymer chain can rotate relatively freely within the valleys in the potential energy landscapes. The large hydrocoloids of rigid conformation have essentially static surfaces promoting extensive structuring in the surrounding water. Water ligation affects the characteristics of texture and processing, prevents syneresis and can present a substantial economic benefit. In particular, hydrocolloids can provide water to increase the flexibility (plasticity) of other food components. They can also carry out the development and formation of ice, exerting a special influence on the texture of frozen foods. Some hydrocolloids, such as locust bean gum and xanthan gum. they can form stronger gels in freeze-thaw due to irreversible kinetic changes, a consequence of the forced association as the water is removed (like ice) in the freeze. Since hydrocolloids can drastically affect the flow behavior of many times their own weight of water, most of them are used to increase viscosity (see rheology), which is used to stabilize food products by preventing settling, separation phase, collapse of the foam and crystallization. The viscosity generally changes in a complex way with the concentration, the temperature and the deformation speed depending on the hydrocolloids and the other materials present. The mixtures of the hydrocolloids can act synergistically to increase the viscosity or antagonistically to reduce it. Many hydrocolloids also gel, controlling in this way many of the properties of the texture. Gels are networks containing water in liquid state that show a behavior similar to that of solids with strength, depending on their concentration, and hardness and fragility, depending on the structure of the hydrocolloids present that are characteristic. Hydrocolloids exhibit an elastic and viscous behavior where elasticity occurs when entangled polymers can not untangle in time to allow flow. Mixtures of hydrocolloids can act synergistically, associating to precipitate, gel or form incompatible biphasic systems; such confinement of phases affects the viscosity and elasticity. Hydrocolloids are extremely versatile, so they are used for many purposes including: (a) the production of a pseudo-elasticity (eg, low shear fluidity) at elevated temperatures to facilitate mixing and processing followed by thickening during cooling; (b) liquefaction during heating followed by gelation during cooling; (c) gelation during heating to hold the structure together (thermogel); (d) production and stabilization of multiphase systems, including films. These properties of hydrocolloids are such due to their structural characteristics and the way they interact with water. For example: • Hydrocolloids gel when intra- or intermolecular hydrogen bonds (sometimes salt formation) are seen to grow faxed over hydrogen bonds (and sometimes ionic interactions) with water reaching the sufficient degree to overcome the entropic cost. Hydrocolloids often exhibit a delicate balance between hydrophobicity and hydrophilicity. Large hydrocolloids tend to become entangled in larger concentrations and similar molecules can fold together (forming helical junctions) without losing the hydrogen bond but reducing the conformational heterogeneity and minimizing the contact of the hydrophobic surface with the water, releasing it in this way for other more favorable energy uses. Under such circumstances the need arises to form a minimum number of links (ie, a joining zone which, if helical, generally requires a complete helix) to overcome the entropy effect to form a stable link. Where the union zones grow slowly over time, the interactions remove water and syneresis can occur (as in some jams and jellies). The polysaccharide hydrocolloids primarily stabilize the emulsions by increasing the viscosity, but they can also act as emulsifiers, where their ability to. Emulsification is mainly due to the accompaniment (by contamination or intrinsic) of parts of the molecules. In particular, the electrostatic interaction between the ionic hydrocolloids and the proteins can result in a marked emulsification ability with considerable stability as long as the appropriate pH ionic strength regime is followed. The denaturation of a protein probably leads to improved emulsification and stability. Mixtures of hydrocolloids can avoid self-accumulation in high concentrations due to structural heterogeneity, which discourages crystallization but promotes solubility. The hydrocolloids can interact with other food components, for example, helping in the emulsification of fats, stabilizing the micelles of milk proteins or affecting the stickiness of gluten. The size of the particles of the hydrocolloids and their distribution are important parameters in relation to the hydration index and the emulsification ability. The negatively charged hydrocolloids change their structural characteristics with a contraction and with the concentration (including the pH and the effects of the ionic strength); for example, in the presence of high acidity, the charges disappear and the molecules become less extensive. The physical characteristics can be controlled by thermodynamics or kinetics (and therefore, the environment and the history of processing) depending on the concentration. In particular, these can change over time in a monotonous or oscillatory way. Some hydrocolloids prefer a low or high water density and other hydrocolloids show compatibility with both. As more intramolecular hydrogen bonds form, the hydrocolloids become more hydrophobic and this can change the local structuring of the water. Mixed hydrocolloids that prefer different environments produce "volume excluded" effects in the effective concentration of each and therefore in the rheology. In the vitreous state, the conformational changes are severely inhibited, but the water carried by the hydrocolloids can act as a plasticizer (allowing molecular movement) and greatly reducing the vitreous transition temperature by breaking the intermolecular hydrogen bond.

Gums and starches: Controlling the behavior of moisture Understanding the mechanics of water interactions within food and how to apply polysaccharides such as gums and starches to control these interactions allows designers to take measures to improve the product quality and prolong the shelf life. A classic example of this is the mass of bakery products. Here, water is not only the solvent that activates the chemical fermentation process and / or the yeast, but it also represents an aid in processing, allowing the development of gluten that leads to the formation of a cohesive miscible mass (mass) that It can be molded and baked. Starches and gums are polymeric ingredients that require the activation of water as a plasticizer. Gums and starches are polysaccharides composed of a straight molecular chain. The gums have a functional group at one end of the chain and the starches have several branches in the chain. The exact configuration varies depending on the source of the material. In unmodified forms, both absorb water, swell in solution act as smooth viscosifiers. When activated by heat and mechanical action, the particles of the starch gum rearrange. This is when the two begin to behave differently. The hydrated gum molecules have affinity between them and they will gel. The starches, on the other hand, continue to act as individual molecules with an increased capacity for thickening. The different gums and starches behave differently and modifications of the basic material make possible the occurrence of more variations (ie, pregelatinized starches swollen gums by cooling.) Flour components Water activity represents an important variable that influences the rate of many chemical reactions of the flour components. In complex aqueous systems, the way in which a food matrix is structured is particularly important for flavor release and perception. In aqueous food systems, polysaccharides and proteins are in general the main components, determining the structure of food products. The hydration of these macromolecular components is fundamental for the purpose of monitoring the consequences when other smaller molecules, such as aroma components, are present. The way in which these volatile compounds are trapped in food systems will determine the release of flavor and, consequently, the perception of taste the appearance of a product for a consumer. Physicochemical reactions that involve flavor components - either between flavors or between flavors and unflavored components of a food and the environment - are broadly termed "flavor interactions". These interactions influence quality, quantity, stability, the final perception of taste in food. First of all, the taste is a combination of taste and aroma and, together with the appearance and texture, it covers the sensory acceptance criteria of the products. The term "artificial flavors" refers to those flavors that are added to foods or that are composed of elements that do not exist in nature. The flavors of natural occurrence or those formed by heating, aging or fermentation are considered "natural flavors". The flavors of natural occurrence that are synthesized to be added to food are labeled "flavors identical to natural". The fruit flavors are formulated and composed for specific applications. The objective of the product designer is to select the flavors that perform optimally within the context of a chemical reaction food product. Successful achievement of this objective requires knowledge of the interactions of the flavors. Physical and chemical taste interactions occur continuously during food development, harvest, processing, storage and consumption. These interactions can be attributed to different types of chemical bonds: covalent bond, hydrogen bond, hydrophobic link and the formation of inclusion complexes. The physical aspects of flavor interactions most commonly evaluated are ligation, partitioning and release. Ligation refers to the absorption of volatile and non-volatile flavor components by the components of the food matrix. The partition describes the flavor distribution in the aqueous, lipid or gaseous phases associated with the food and the container. The point at which taste is available to human sensory receptors is called "liberation." The optimization of the time for flavor release depends on the product, since longer periods are needed for those foods that need to be well chewed than for drinks that only remain a few seconds in the mouth. The flavors divide themselves differently between the aqueous and oily phases depending on the chemical structure of the flavor and the length of the chain of the fatty acids present. In the food in which the fat has been reduced, the flavor release is affected by this partition, since the flavorings in the aqueous systems have a higher equilibrium vapor pressure than in the lipid systems. Volatiles are released more quickly from aqueous systems and dissipate, causing a lesser taste impression on human sensory organs. In itself, the proteins have little flavor, but they bind especially well many volatile flavor components in the presence of heat denaturation. The ligation, due to hydrophobic interactions and hydrogen bonds, is irreversible, as in the case of acetone, carbohydrates and alcohol-based flavors. The covalent bond, such as the formation of the Schiff base (aldehydes and amino groups), is often irreversible. Some of the factors that influence the binding of proteins to volatiles are: temperature. pH, concentration and presence of water. Proteins can bind more or less than one flavor component, depending on the extent and extent of heat treatment. In milk proteins, the flavor components, such as vanilla, benzaldehyde and d-limonene, were reduced by 50% in solutions containing whey proteins or sodium caseinate. The protein-flavor link can reduce the impact of the desired flavors and transmit unwanted flavors in the sensory receptors. The protein-flavor interaction most extensively studied and documented is the link between rancid flavors and soy proteins. Carbohydrates provide several important flavor improvement functions. Ordered by size from the smallest to the largest, they function as: sweeteners, participants of the golden reaction; Fat substitutes: viscosity builders: flavor encapsulants. Sugars serve as flavor carriers through physical interaction in aqueous systems and through chemical bonding in dehydrated ingredients. The structures of the larger carbohydrate molecules, such as the starch cyclodextrins, can form hydrophobic regions that serve as inclusion mechanisms for flavor components of a similar hydrophobic chemistry. Flavor molecules that fit in these hydrophobic regions are called "host molecules". These interactions are highly reversible, since no other chemical reaction occurs between the starch and the host molecule more than the hydrophobic attraction. This interaction forms the basis for the molecular encapsulation of the flavors. Polysaccharides, in particular hydrocolloids and gelling agents, bind flavor components to varying degrees. When the concentration of the flavor remains constant - and the level of polysaccharides increases - the perception of aroma and taste diminish, as a result of viscosity. The sweetness of sucrose, for example, decreases when the viscosity of a solution of guar gum or carboxymethylcellulose increases. Carbohydrates also alter the volatility of aroma components. Compared to flavor components in a water-based solution, the addition of mono and disaccharides increases volatility, and the addition of polysaccharides decreases volatility. The effect of carbohydrates on volatility is significantly important in food systems that use fat substitutes, since volatiles are released at a higher rate when the lipid content is low due to the weaker interactions of carbohydrates with the components hydrophobic flavor.

Dietary matrices are often composed of proteins, carbohydrates, and lipids, so flavor interactions often occur between two or more components. The Maillard reaction (also known as non-enzymatic browning), in which reduced sugars react with amino acids to produce aromatic volatiles and golden products, is responsible for the flavors that form during the heat treatment of foods, such as chocolate, coffee, roasts, bakery products and candy. The number and type of flavors produced by these reactions depends on the amount and type of amino acids available to participate in the reaction mixture. In combination with the oxidation reactions of the lipids, the Maillard reaction generates flavor components when the carbonyl group components (from the degradation of sugar or lipids) react with amines or thiols during heating. Reactions within a complex matrix of a food rarely occur in isolation and are affected by reactants, intermediates, and the products of other reactions. Flavors and packaging interact as a result of three factors: the migration of packaging or food components, the impregnation of the container with gas, water and organic vapors and exposure to light. The protection of the flavors of the interactions that diminish or degrade them involves: the minimization of the influences in the processing (heat, pH), the environmental factors (evaporation, oxygen) and the chemical interactions with the food matrix. The perception is related to the way in which the aroma is released (or inversely, retained) of the food systems. The flavor release depends on the nature and concentration of the components present in the food, as well as its availability to be perceived as a result of the interactions between the main components and the flavor components in the food. Structural and compositional factors, for example as a result of the presence of macromolecules, and feeding behavior determine the perception and extent of flavor release. The knowledge of the ligation behavior of the flavor components in relation to the main components, their partition indices between the different phases the organization structure! Dietary matrices are of great importance from a practical point of view for the flavoring of foods, the determination of the relative retention of flavors during processing or the selective release of specific components during processing, storage and chewing. The main mechanisms likely to occur in flavor release are: (i) the specific binding of aroma molecules and (ii) the imprisonment of these molecules within the matrix. Specific ligation can occur for certain aroma molecules with proteins or with amylose. In addition, proteins and polysaccharides affect the kinetics of aroma release insofar as they influence the transport of aroma through food in the aerial phase. Therefore, in complex aqueous systems, the way in which a food matrix is structured is of special importance for flavor release and perception. In food systems there are various mechanisms to control the taste. The phenomena of diffusion influenced by the viscosity of the system, the unspecified ligations or the specified ligations in relation to the macromolecular components with possibilities for the interaction of taste molecules within the food matrix.

GENERAL ASPECTS OF FOOD PROCESSING Food processing is a general term that describes all activities of food processing beverages for human consumption, as well as food prepared for animals. The industry is defined by the Standard Industrial Classification (SIC) 20 as food and similar products. Food processing tends to break down to varying degrees the inherent structures within edible materials or ingredients and, consequently, it is incumbent on all aspects of food - the chemical and physical properties of food and its components, production and transformation of food and its packaging and marketing, which represent the elements of a food processing system. The quality of the food - texture, flavor release, nutritive availability, moisture migration and microbial growth - are influenced and determined by the formation, stability and rupture of the structures within them. The processing of food involves the conversion of raw materials and ingredients into a food or edible product for the consumer. Food processing includes any action that tends to change or transform animal and vegetable raw materials into safe, edible and tastier food products. The improvement of storage media and the storage period are another objective of food processing. The purpose of food processing is to produce foods that provide the constituents of a balanced diet, that are free of contamination and that are attractive in color, taste and texture. Food processing also triggers a group of taste chemistry reactions and taste perception also depends on how the tasty components are released during their intake. The relationships between the structural, mechanical and physicochemical properties of the food and the perception of taste and the formation of flavor components during processing depend in part on hydration in water.

The operations of food processing involve one or more processes at room temperature, mechanical processes, high temperature processes, low temperature processes, fermentation processes and several steps after processing. Processes at room temperature include: cleaning and sorting, peeling; the defibrado, the chopped and the grinding; the mixing, the combination and the molding. These often constitute a preparation for subsequent operations. Physical separations include: filtration and centrifugation: expression and extraction: membrane separations. In general, these involve a specific component of a raw material. Processes at high temperatures have two main purposes: safety through pasteurization and sterilization: cooking, which modifies taste, texture and nutritional qualities. An individual process can serve both functions simultaneously. Processes at elevated temperatures include: sterilization pasteurization: baking and roasting: frying: infrared heating or with microwaves. The purpose of bleaching is that of a pretreatment for dehydration, sterilization and freezing. The heating is sufficient to inactivate the enzymes but not to cook, however the lack of processing is as bad as the excess processing. Baking and roasting are essentially the same process that involves dry heating in hot air. Baking generally refers to dough-based products. Roast refers to meats, nuts and vegetables. The surface of the treated substance undergoes chemical changes that develop color and taste. The heating has nutritional effects in the sense that it facilitates the intake and digestion of food, although there may be a loss of vitamins. Frying is cooking in hot oil. Its purpose is to improve the quality of the ingested food (flavor, texture). The effects of frying are similar to those of baking. Due to the direct contact between hot oil and food, frying is usually faster than roasting or baking. Infrared or microwave heating uses electromagnetic radiation. Microwave heating involves short-wave radiation. The frequency of the waves coincides with the natural vibration frequency of the water molecules. Infrared radiation is a radiation that is just beyond the region of visible light in the spectrum. The energy depends on the temperature, the properties of the surface and the shape of the bodies. Processing at low temperatures involves a decrease in microbial growth, but does not eliminate microbes. Up to a certain point, the lower the temperature, the longer the conservation period. Below -10 ° C, all microbial development is stopped, although some residual enzymatic activity may remain. As a consequence, the main function of cooling the frozen is oriented to the storage and extension of the storage period. Fermentation serves several purposes, including preservation, improvement of nutritional quality, improvement of the digestion process and health benefits. There is a wide variety of fermented foods including dairy products, fermented meat and vegetables, beverages, bread. etc. Post-process operations include packaging and storage. The purposes of these operations include protection, display and increased storage time. Significantly modified atmospheres are being implemented to improve the conservation period, often by reducing oxygen the increased nitrogen content.

Packaging materials The main packaging materials include metals, paper and cardboard, glass polymers. The metals most commonly used with food are steel (usually tempered for canning) and aluminum, used for three fundamental food applications: canned beverages, aluminum containers and aerosols. Manufacture of cans Cans are manufactured in two main ways. Three pieces with side seams rolled and welded and two ends closed separately. Two pieces without seams in which the sides and one end are formed from a smooth sheet. The ends are sealed by a double seal which is purely mechanical. The inside of the cans is usually covered with an "enamel" suitable to avoid contamination of food.

Cardboard paper Different grades of paper are used. Packaging paper is a generally more resistant paper used for paper sacks. Vegetable paper is a paper specifically treated with acid to provide a smoother and more closed texture. Sulfite paper is a weaker and lighter paper than packaging paper - it is often used as paper bags and gift wrapping. Waxed or waxed paper is made with sulfite pulp where the fibers of the paper are struck thoroughly to provide a more closed texture. It is resistant to oil and grease. Tissue paper is a soft resistant that is used for protection.

Aseptic packaging Aseptic packaging is a process in which the food is sterilized to be incorporated into sterile containers under sterilization conditions that will prevent recontamination. It differs from continuous sterilization systems and by loading in that containers and food are sterilized separately.

Aseptic Processing Shorter processing times mean that less food has been processed, which leads to a decrease in the destruction of vitamins and loss of flavor. Because the packaging does not have to be subjected to heat, a wider range of packaging is available. However, extreme care must be taken to ensure sterility during the packaging operation. Aseptic processing allows a longer shelf life at normal temperatures with higher quality products.

Polymers for food packaging Polymers are macromolecules based on a repeating unit (monomer) derived from a small molecule. They can be natural, such is the case of polysaccharides, or synthetic. They have a variety of useful properties for food packaging. Some examples of polymers are: polyethylene, LDPE, HDPE, polypropylene, polystyrene, polyvinyl chloride (PVC), polyethylene, terephthalate (PET), polycarbonate, polyamide (nylon) and cellulose (cellulose acetate, cellophane).

Polymers can be classified into thermoplastics, which melt when heated, or thermosetting, which decompose when heated.

UNIT OPERATIONS IN FOODS Evaporation Evaporation is a process that involves the concentration of a liquid by heating to evaporate the water. Evaporation can be used in food for various purposes: • To preconcentrate the food before submitting it to other processes, usually drying or to reduce transport costs • To improve the preservation qualities by reducing the activity of the food water, for example making jams • To produce a product in its own right, for example, condensed milk, fruit drinks. The heat to achieve evaporation is usually supplied by condensation steam. Therefore, the process involves the transfer of the latent heat of the steam to the evaporated water. It is very frequent that in the evaporation of food, the evaporation is carried out under vacuum. This reduces the boiling temperature of the liquid and. as a result, it reduces the thermal damage that the food might receive. For this reason, short residence times in the evaporator are convenient. The most common types of evaporators are thin film types where the liquid is spread in a thin film on the inner surface of a set of tubes and steam is supplied from the outside of the tubes. There are two types of thin film, rising film and falling film evaporators. When a high degree of concentration is required, multiple effect evaporation is employed. This involves running the evaporation in a series of stages in which the steam generated in each of them is used as the heating vapor for the next stage. This results in a considerable degree of steam economy.

Drying Drying or dehydration of food involves removing the water in the food to reduce the moisture content to a very low level (usually below 50 in weight). The purpose of food drying is to prolong the storage time by reducing the water activity practically to zero, thus inhibiting the microbial development and the activity of the enzymes. The normal drying process involves the application of heat to the food, which often causes irreversible changes in the food, such as non-enzymatic browning and the denaturation of proteins and degradation of vitamins. Unless carried out under carefully controlled conditions, drying can have a significant negative impact on the nutritional value of the food. The drying process Drying is normally carried out by heating the solid in air so that the water evaporates in the air. The drying process can be followed by means of a graph of the moisture content as a function of time. The moisture content will finally fall to a constant value. This is known as equilibrium moisture content.

Drying mechanisms The constant drying rate occurs when the solid material is completely covered with a layer of water. The drying occurs by evaporation from the surface of the water layer and the speed is governed exclusively by the temperature and moisture content of the drying air. When a certain amount of water has evaporated so that the water layer no longer covers the surface of the solid, the water has to migrate from the interior of the solid by diffusion before it can evaporate from the surface of the solid. Under these circumstances, as the water content of the interior of the solid decreases, the speed of diffusion towards the surface decreases and consequently, the evaporation rate also decreases.

Drying times and speeds In the constant speed period, the drying rate is governed by the evaporation of the surface, which is effectively a function of the rate of heat transfer to the surface of the wet solid.

Extraction Liquid-solid extraction or leaching is the process of separating two solids by contacting the solid mixture with a solvent in which one solid is soluble and the other is not. This process is widely used to recover oils from vegetables and also for instant tea and coffee and the coffee decaffeination process. The extraction can be carried out discontinuously or continuously. The most common way is to use a countercurrent of continuous extraction in a similar way to the extraction and absorption by solvents.

ADDITIVES AND STRUCTURE OF THE INCREASES Although they are important in their function to make the food tasty and even attractive, these "minor" additive elements usually have little nutritional value. Although they may be naturally present in food, they are often added to food to ensure control and consistency of the properties. Additives affect the rheology of food texture, colloidal properties, colors, including browning of foods and condiments. Food additives are generally considered to be those substances that are not normally consumed as a food in itself or as a typical ingredient in a food. The additives are incorporated into the food to modify its properties in some way (including the processing properties). A distinction must be made between food additives and their contaminants. A contaminant is an unwanted substance present in the food, which is not feasible that can be completely eliminated (either for technical or economic reasons). On the other hand, an additive is a substance that is deliberately added for a specific purpose. The additives satisfy the following purposes: 1. Maintain the nutritional quality of the food. 2. Improve the quality of conservation and stability of food, which leads to a reduction in losses. 3. Return attractive foods to the consumer to avoid their disappointment. 4. Provide the necessary assistance in the processing of food. It is also known among experts in the field about the unethical use of additives to deceive the consumer and the masking of the use of poor ingredients or the implementation of poor management processes and techniques. The main categories of food additives include: E number Type of additive Natural and synthetic additives It can be said that an additive is natural if it has been effectively isolated from an animal or vegetable source (term used in a broad sense) or is presented in an animal or vegetable extract. If an additive is chemically identical to a component that occurs in nature but has been synthesized chemically, it is called identical to natural. A synthetic additive is one that does not appear in nature and that must be produced synthetically, either through a fermentation process or through other biotechnological methods. The invention includes the following content, described in category 426 of the US Patent Classification Manual. The categories, definitions and examples presented therein should be interpreted according to the definitions of the category (and the lines with the classes of products, processes and related compounds) and the classification of the patentable subjects exposed in category 426 of the Classification Manual of US patents, which is incorporated herein by reference.

A. Compositions or structured edible products (micro-aggregates) 1. The products or compositions that have historically been considered a food and the products or compositions containing a material of natural occurrence (ie, plant or animal tissue), which have historically been considered as a food, for example, milk, cheese, apples, bread, dough, bacon, whiskey, etc. 2. The products or compositions known to possess or declared to have a nutritional effect. 3. The compositions or products that are considered or declared edible, or that perfect, modify, treat or are used in conjunction with one of the foods included in points (1) and (2) above or with another edible, for becoming part of an edible composition or product, or transforming an inedible form into an edible one. 4. Enzyme mixtures that are edible per se, or that are used in the preparation of a suitable product or composition for a food or edible material. 5. The products or compositions involved in food or in compositions for the preparation of foods containing a live microorganism that improves or improves the digestive action of the intestinal tract, for example, milk inoculated with cultures of Lactobacillus acidophilus (acidophilus milk), etc. 6. Products or edible compositions that have structured characteristics. 7. Numerous minerals or inorganic elements for fortification. 8. Edible bait.

B. Edible food products in combination with non-food materials that are generally: 1. The products or compositions included in point A above in combination with a packaging structure, a non-edible package, a coating or base, an infusion bag, etc. 2. Compounds that have the same function shown in points A 1 -3 in combination with an edible material. 3. Potable drinking water. 4. Chewing gum and chewing gum bases, per se.

C. Flavoring and softening compositions 1. Flavoring compositions in which at least one of the ingredients is not a material of the carbohydrate class. 2. Sweetening compositions in which at least one of the ingredients is not a material of the carbohydrate class.

D. The processes of administering the products or compositions of the above-mentioned A-C points to an animal through the oral cavity F. The processes of administering a compound having the same function as the compositions or products of the above-mentioned A-C points to an animal through the oral cavity G. The processes of treating live animals with a product, compound or ferment that perfects the food prepared for said animal in combination with a killing operation, or processes by which a food product of a living animal is removed followed by a treatment of the animal. extracted food, or a killing operation H. The processes of preparing, processing or refining the products or compositions of points A-C I. The single-use infusion containers or containers that are specific for the preparation of a food and that lack a structure that cooperates specifically with a food mechanism J. The compositions and methods of use for the treatment or improvement of a food material Readers skilled in the art to which this invention pertains will understand that the foregoing description of the details of the preferred embodiments should not be considered in any way as limiting the invention. Said readers will know that other embodiments can be realized that are included within the scope of the invention.

Claims (1)

1. CLAIMS 1. A culture medium composed of micro-added water. 2. A medium composed of micro-added water. 3. A culture composed of micro-added water. 4. A method of preparing a culture medium that involves the step of dissolving or mixing nutrients with micro-added water. 5. A method of preparing a culture medium that involves the step of dissolving or mixing one or more of the group of ingredients of a medium selected from inorganic salts, minerals, carbohydrates, amino acids, vitamins, fatty acids lipids, proteins and peptides and serum. 6. A method of preparing a culture that involves the step of contacting cells, tissues, organs, subcellular parts, viruses, bacteriophages or sectors with a culture medium composed of micro-added water. 7. The use in the culture of cells of a culture medium composed of micro-added water. 8. The use in the culture of cells of a medium composed of micro-added water. 9. The use in the culture of cells of a culture composed of micro-added water. 10. The use in microbial biotechnology of one or more of a culture medium composed of micro-added water, a culture composed of micro-aggregated water and a medium composed of micro-aggregated water. 1 1. A method of improving the viability of a cell that involves the step of culturing said cell in one or more of a culture medium composed of micro-added water, a culture composed of micro-added water and a medium composed of micro-added water. 12. A method of improving the survival of a cell, tissue or organ that involves the step of culturing said cell, tissue or organ in one or more of a culture medium composed of micro-added water, a culture composed of micro water -added and a half compound of micro-added water. 13. The use in the transplantation of an organ, a tissue or a cell of one or more of a culture medium composed of micro-added water, a culture composed of micro-added water and a medium composed of micro-added water. 14. Use in the transfection of one or more of a culture medium medium composed of micro-added water, a culture composed of micro-added water and a micro-aggregate water-containing medium. 15. The use in harvesting stem cells of one or more of a culture medium composed of micro-added water, a culture composed of micro-added water and a medium composed of micro-added water. 16. Use in the cloning or biology of stem cells of one or more of a culture medium composed of micro-added water, a culture composed of micro-added water and a medium composed of micro-added water. 17. A kit composed of one or more of a culture medium medium composed of micro-added water, a culture composed of micro-added water and a medium composed of micro-added water. 18. A method of inhibiting the mutation frequency of genetic material, which must involve the step of cultivating said genetic material with a medium composed of micro-aggregated water and where said genetic material is placed in a biological entity. 19. A micro-aggregated water composed of one or more agents selected from one or more of the groups of bioaffector agents, agents for body treatment and compositions of carriers or adjuvants. The composition according to claim 19 wherein said bioaffector agent is selected from the group of agents possessing biological properties selected from the group that: a. prevent, mitigate, treat or cure the abnormal or pathological conditions of a living body: b. preserve, increase, decrease, limit or destroy a physiological body function: c. diagnose a state or physiological situation through an in vitro test: d. they control or protect an environment or a living body by attracting, neutralizing, inhibiting, killing, modifying, rejecting or dilating an animal or micro-organism. The composition according to claim 19 wherein said agent for body treatment is selected from the group of agents intended to be deodorized, protect, groom or clean a body. 22. The composition according to claim 19 wherein said bioaffector agent or said agent for body treatment is selected from the group consisting of ferments, plant and animal extracts, body fluids or material containing a plant or animal cell structure. 23. The composition according to claim 19 having a dosage form of the group consisting of liquids, ointments, creams, dispersed substances, gels, poles, granules, capsules, tablets and elements for the transdermal delivery of drugs. 24. The composition according to claim 19 which is a pharmaceutical composition. 25. The composition according to claim 19 wherein said bioaffector agent or for body treatment is selected from the group of: drugs that act on neuroeffector synaptic junctions: drugs that act on the central nervous system, autacoids or drugs to treat inflammations , drugs that affect renal and cardiovascular functions, drugs that affect gastrointestinal function, chemotherapy drugs for parasitic infections, chemotherapeutic drugs for microbial diseases, chemotherapeutic drugs for neoplastic diseases, drugs used for immunomodulation. the drugs that act in the blood and the hematopoietic organs, the hormones and the antagonists of the hormones, vitamins, the agents for the treatment of the dermatological disorders and the agents for ophthalmological treatment. 26. The composition according to claim 19 which also encompasses a drug delivery system. 27. A method of using a composition according to claim 1 which involves the step of administering said composition to a living body or to an ex vivo cell, tissue or organ. The method according to claim 27, wherein the step of administration involves the use of a drug delivery system. 29. The method according to claim 27, wherein said method is a diagnostic method. 30. A method of preparing a composition according to claim 1 which involves the step of combining compound micro-aggregated water with one or more agents selected from one or more of the bioaffector agent groups, body treatment agents and compositions of carriers or adjuvants. 31 A method of hydration that is applied to at least one of the ingredients and products of a food processing system, which involves the step of contacting for a sufficient period of time a sufficient aliquot of micro-aggregate water containing at least one of said ingredients or products, thereby forming at least one of the micro-aggregate ingredients and micro-aggregate products. 32. The method according to claim 31 wherein said product is selected from a group consisting of: (a) an edible product or composition, (b) an edible food product composed of micro-added water in combination with inedible material, (c) ) a flavoring composition, and (d) a sweetening composition. The method according to claim 31 wherein said ingredient includes one or more of the ingredients selected from one or more of the groups composed of amino acids, peptides, proteins, lipids, carbohydrates, aromatics, vitamins, minerals and food additives. 34. The method according to claim 32 wherein said edible product is an elaborated food of a live animal that is subject to the step involving the treatment with a micro-aggregate ingredient and / or a micro-aggregate product, wherein said step is then combines with the step of selecting a step from the following group: a. a killing operation b. the extraction of a food product from a live animal followed by the treatment of the extracted food, and c. a killing operation followed by the treatment of the slaughtered product. 35. An edible product or composition composed of micro-added water. 36. The product or edible composition according to claim 35 which then includes inedible material. 37. A flavoring composition composed of micro-added water. 38. A sweetening composition composed of micro-added water. 39. A method of administration through the oral cavity of a food product or composition micro-aggregated to an animal or human that involves the step of feeding the human or animal with food compositions or products composed of micro-added water. 40. The method according to claim 39 wherein said micro-aggregate product or composition is selected from a group consisting of: (a) an edible product or composition composed of micro-added water. (b) an edible food product composed of micro-added water in combination with inedible material. (c) a flavoring composition composed of micro-added water. AND (d) a sweetening composition composed of micro-added water.