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William Jordan's coverage focuses primarily on government, politics, and public opinion. His emphasis is heavily reliant on data citations to support his articles. When reaching out to William, provide well-researched insights backed by credible and relevant data that align with political analysis, public opinion polls, or governmental trends.
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By: Grishma Desai, Emanuel Goldman, William Jordan, Jamie Balarashti, Jack Caravanos, Rachel S Edgar, Etienne Grignard, Gurumurthy Ramachandran, Gediminas M
Abstract The COVID-19 outbreak brought to the fore the importance of airborne transmission in spreading human infectious diseases and highlighted the need for sustainable mitigation strategies.
By: Michelle Patel, Zackery Aldaher, Bhargav Doddala, Gautam Agarwal, Sweta Munagapati, William Jordan
Zackery Aldaher DO ∙ Michelle Patel BS ∙ Sweta Munagapati BS ∙ … ∙ Gautam Agarwal MBBS ∙ William
By: Gautam Agarwal, Zackery Aldaher, Munagapati Sweta, Bhargav Doddala, Michelle Patel, William Jordan
Zackery Aldaher DO ∙ Michelle Patel BS ∙ Munagapati Sweta BS ∙ … ∙ Gautam Agarwal MBBS ∙ William
By: Zackery Aldaher, Gautam Agarwal, Andrew Soo Hoo, William Jordan, Phillip Dobson
Phillip Dobson BSPH ∙ Zackery Aldaher DO ∙ Andrew Soo Hoo MD ∙ Omar El Shazly MD ∙ William Jordan MD ∙ Gautam
By: Zackery Aldahar, Andrew Soo Hoo, Gautam Agarwal, Sangmin Kim, Michelle Patel, Nuverah Mohsin, William Jordan, Ankit Dhiman
Nuverah Mohsin MD ∙ Zackery Aldahar DO ∙ Sangmin Kim MS ∙ … ∙ Omar El Shazly MD ∙ Gautam Agarwal MBBS ∙ William
By: Wright, James, Robert E., Dallas J., Sean, Kuster, Parnigoni, William Jordan, Casassa, L. Federico, Coleman, Nelson
To further understand redox mechanisms occurring in wine, caffeic acid (CAF, 150 mg/L) and/or glutathione (GSH, 150 mg/L) were added to a model wine solution, followed by ferric iron (2 mg/L Fe(III), added as 10 mg/L Fe(III) chloride hexahydrate), while monitoring the oxidation–reduction potential (ORP, redox potential). Caffeic acid produced only modest ORP changes. In contrast, glutathione and caffeic acid + glutathione additions dropped the ORP from 243 mV and 238 mV, respectively, to the same post-addition value of 189 mV, suggesting that glutathione dictated the ORP, while caffeic acid showed no effect. The quinone of caffeic acid (assumed as changes in AU at 420 nm), was not detected, suggesting caffeic acid did not participate in oxidation reactions under wine conditions under superfluous amounts of dissolved oxygen (DO). After the addition of Fe(III), ORP increased to similar values across all treatments: 266 mV (FE), 269 mV (CAF), 284 mV (GSH), and 242 mV (CAF + GSH), suggesting that the Fe(II)/Fe(III) redox couple dominated the ORP electrode response. CAF + GSH produced the steepest ORP decline after the addition of Fe(III) chloride hexahydrate (β (slope of the ORP) = −0.7082), significantly steeper than FE (β = −0.3051; p = 0.0032) and GSH (β = −0.4643; p = 0.0496), suggesting synergistic radical quenching and metal redox cycling. Photo-Fenton-like reactions likely contributed to slight decreases in the ORP over time. In conclusion, glutathione strongly lowered the ORP, Fe(III) increased the ORP across treatments, and caffeic acid had minimal impact on the ORP under model wine conditions.
