Improving Learning in First‐Year Engineering Courses through Interdisciplinary Collaborative Assessment

This paper describes a feedback process that assessed first‐year engineering student learning using a mastery exam. The results were used to improve learning and teaching in first‐year courses. To design the initial exam, basic knowledge and concepts were identified by instructors from each of the host departments (Chemistry, Math, Physics and Computer Science). In 2004, the 45‐item exam was administered to 191 second‐year engineering students, and in September 2005, the revised exam was administered to the next class of second‐year engineering students. The exam was analyzed using Item Response Theory (IRT) to determine student abilities in each subject area tested. Between exam administrations, workshops were conducted with the four department instructor groups to present exam results and discuss teaching issues. The exam provided a learning assessment mechanism that can be used to engage faculty in science, mathematics, and engineering in productive linkages for continual improvement to curriculum.     

Magnetically targeted viral envelopes: a PET investigation of initial biodistribution

Gene and drug therapy for organ-specific diseases in part depends on the efficient delivery to a particular region of the body. We examined the biodistribution of a viral envelope commonly used as a nanoscale gene delivery vehicle using positron emission tomography (PET) and investigated the magnetic alteration of its biodistribution. Iron oxide nanoparticles and (18)F-fluoride were encapsulated by hemagglutinating virus of Japan envelopes (HVJ-Es). HVJ-Es were then injected intravenously in the rat and imaged dynamically using high-resolution PET. Control subjects received injections of encapsulated materials alone. For magnetic targeting, permanent magnets were fixed on the head during the scan. Based on the quantitative analysis of PET images, HVJ-Es accumulated in the liver and spleen and activity remained higher than control subjects for 2 h. Histological sections of the liver confirmed imaging findings. Pixel-wise activity patterns on coregistered PET images of the head showed a significantly different pattern for the subjects receiving magnetic targeting as compared to all control groups. Imaging demonstrated the initial biodistribution of a viral envelope within the rodent by providing quantitative behavior over time and in specific anatomical regions. Magnetic force altered the biodistribution of the viral envelope to a target structure, and could enable region-specific delivery of therapeutic vehicles noninvasively.     

Engineering Iron Oxide Hollow Nanospheres to Enhance Antimicrobial Property: Understanding the Cytotoxic Origin in Organic Rich Environment

Engineered magnetic iron oxide nanoparticles with surprisingly high antimicrobial activity and excellent safety profiles to mammalian cell lines have been developed. Hematite hollow nanospheres (HNSs) are prepared by a facile hard templating method; reduction of hematite HNSs by H₂ leads to magnetite HNSs. The antimicrobial activity of magnetite HNSs towards Gram negative (Escherichia coli) and Gram positive (Staphylococcus epidermidis) bacteria is evaluated against hematite HNSs and conventional magnetite (C‐magnetite; diameter <50 nm). Superior antibacterial performance is observed for magnetite HNSs towards both E. coli and S. epidermidis over hematite HNSs and C‐magnetite. The origin of the antimicrobial activity of magnetite HNSs is the high leaching of iron ions in the presence of microorganisms, which leads to high generation of reactive oxygen species. Magnetite HNSs allow multiple‐fold increase in the generation of soluble iron ions over hematite HNSs and C‐magnetite, showing that control over both the composition and nanostructure is crucial to tune the antimicrobial activity of iron oxides. Based on the current findings, magnetic HNSs show promising potential antimicrobial applications.     

Profiling of hydrophilic proteins from Olea europaea olive pollen by MALDI TOF mass spectrometry

The antigenic profile of Olea europaea pollen from different Mediterranean cultivars was obtained by MALDI mass spectrometry. A simple procedure of chemical fractionation of the whole antigen extract was developed, whereby less complex, or pure, fractions of antigen candidate were obtained prior to mass spectrometric analysis. Some of the features of protein structure and distribution probably depend on cultivar adaptation to the environment. The profilings of pollen proteins thus obtained allow the distinction of the analyzed cultivars into three distinct groups: (i) those characterized by a low Ole e 1 content; (ii) those over-enriched in Ole e 1 and (iii) that containing Ole e 3 and Ole e 7 only. The latter consists of at least four isoforms differing by the degree of glycosilation. These results demonstrate that the proposed experimental procedure, can supply valuable information on the antigens' micro heterogeneity.     

Synthesis and characterization of highly ordered cobalt-magnetite nanocable arrays

Magnetically tunable, high-density arrays of coaxial nanocables within anodic aluminum oxide (AAO) membranes have been synthesized. The nanocables consist of magnetite nanowires surrounded by cobalt nanotube sheaths and cobalt nanowires surrounded by magnetite nanotube sheaths. These materials are a combination of separate hard (Co) and soft (Fe3O4) magnetic materials in a single nanocable structure. The combination of two or more magnetic materials in such a radial structure is seen as a very powerful tool for the future fabrication of magnetoresistive, spin-valve and ultrafast spin-injection devices with nonplanar geometries. The nanocable arrays were prepared using a supercritical-fluid inclusion process, whereby the nanotube was first deposited onto the pore walls of the nanoporous membranes and subsequently filled with core material to form coaxial nanocables. In essence, this paper describes a technique for placing novel magnetic technologies into well-defined building blocks that may ultimately lead to new multifunctional devices, such as spin valves and high-density magnetic storage devices.     

Episodic simulation of past and future events in older adults: Evidence from an experimental recombination task.

We recently reported that older adults generate fewer episodic details than younger adults when remembering past events and when simulating future events. We suggested that the simulation findings reveal an age deficit in recombining episodic details into novel events, but they could also result from older adults “recasting” entire past events as future events. In this study, we used an experimental recombination paradigm to prevent recasting while imagining and to compare imagining the future with imagining the past. Older adults generated fewer episodic details for imagined and recalled events than younger adults, thereby extending the age-related simulation deficit to conditions of recombination. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low‐Fat Beef Burgers

Pulses are known to be nutritious foods but are susceptible to oxidation due to the reaction of lipoxygenase (LOX) with linolenic and linoleic acids which can lead to off flavors caused by the formation of volatile organic compounds (VOCs). Infrared micronization at 130 and 150 °C was investigated as a heat treatment to determine its effect on LOX activity and VOCs of chickpea and green lentil flour. The pulse flours were added to low‐fat beef burgers at 6% and measured for consumer acceptability and physicochemical properties. Micronization at 130 °C significantly decreased LOX activity for both flours. The lentil flour micronized at 150 °C showed a further significant decrease in LOX activity similar to that of the chickpea flour at 150 °C. The lowering of VOCs was accomplished more successfully with micronization at 130 °C for chickpea flour while micronization at 150 °C for the green lentil flour was more effective. Micronization minimally affected the characteristic fatty acid content in each flour but significantly increased omega‐3 and n‐6 fatty acids at 150 °C in burgers with lentil and chickpea flours, respectively. Burgers with green lentil flour micronized at 130 and 150 °C, and chickpea flour micronized at 150 °C were positively associated with acceptability. Micronization did not affect the shear force and cooking losses of the burgers made with both flours. Formulation of low‐fat beef burgers containing 6% micronized gluten‐free binder made from lentil and chickpea flour is possible based on favorable results for physicochemical properties and consumer acceptability.     

The evaluation of a PCR-based method for identification of Salmonella enterica serotypes from environmental samples and various food matrices

The most commonly used method for serotyping Salmonella spp. is based on the Kaufmann–White scheme, and is composed of serological reactions using antibodies to LPS agglutinins. The multiplex PCR used in this investigation was established by Kim et al. to serotype the 30 most common clinical Salmonella serotypes, as determined by CDC. The PCR assay consists of two five-plex reactions and a single two-plex PCR reaction, based on six genetic loci from Salmonella enterica serotype Typhimurium and four loci from S. enterica serotype Typhi. In this investigation, we further evaluated the method for serotyping Salmonella spp. using a reference collection, environmental samples collected from a Mid-Atlantic region tomato farm study, four food matrices spiked with different Salmonella serotypes and a proficiency test. The PCR assay was first evaluated using DNA isolated from pure cultures of isolates obtained from various clinical and environmental samples, and then DNA isolated from broth cultures of food matrices of “Red round” and Roma tomatoes, Romaine lettuce, green onions and Serrano peppers spiked with serotypes Newport, Typhimurium, Javiana and Saintpaul, respectively. The results showed that the PCR assay correctly serotyped Salmonella spp. from the clinical, environmental, spiked food matrices, and proficiency test samples. These findings are significant because the PCR assay was successful in the identification of Salmonella in the spiked samples in a broth culture containing other non-salmonella organism. This method may be a useful resource for the food safety community.     

Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil

Hempseed (HS) is rich in omega-3 polyunsaturated fatty acids, with approximately 17% of total fatty acids as alpha-linolenic acid. As such, HS and its oil may be used in hen diet formulations to produce eggs enriched in essential fatty acids. Because omega-3 eggs have the potential for unpleasant aromas and flavors, the current study was designed to assess the fatty acid profile and sensory attributes of eggs procured from hens consuming diets containing hempseed oil (HO) or HS. A total of 48 individually caged White Bovan hens received 1 of 6 diets containing 4%, 8%, 12% HO, 10%, 20% HS or 0% hemp (w/w) for 12 wk. Total omega-3 polyunsaturated fatty acid content was highest in the 12% HO group (15.3 mg/g of yolk) compared to the control (2.4 mg/g of yolk). Trained panellists (n= 8) found no significant differences (P≥ 0.05) in aroma or flavor between cooked eggs from different dietary treatments, with the exception of sweet flavor. The 4% HO group yielded the least sweet eggs compared to the 20% HS group, which was highest. For yolk color, L*, a*, and b* values (Mean ± SEM) for control eggs were 61.2 ± 0.10, 1.1 ± 0.05, and 43.0 ± 0.22, respectively. Addition of hemp led to significant (P < 0.001) reductions in L*, and significant increases in a* and b*, with the largest changes observed in the 20% HS treatment (L*= 58.7 ± 0.10; a*= 5.8 ± 0.05; b*= 60.5 ± 0.22). The results show that hemp use in hen diets leads to increased omega-3 polyunsaturated fatty acid content and color intensity of egg yolks, but does not have adverse effects on the sensory profiles of the cooked eggs. PRACTICAL APPLICATION: This study provides evidence that HS and hempseed oil (HO) can safely be utilized as feed ingredients for laying hens to produce table eggs that are enriched in essential fatty acids. Additionally, the eggs procured from these hens had similar aroma and flavor compared to eggs from hens not fed any hemp. The greater the dietary hemp inclusion, the more pigmented the resulting yolks became in terms of darkness, redness, and yellowness.