烟碱向降烟碱转化对烟叶麦斯明和TSNA含量的影响

以白肋烟TN90为材料,研究了非转化株、低转化株及高转化株烟叶样品的烟碱转化程度及降烟碱含量与烟叶麦斯明和烟草特有亚硝胺(TSNA)含量的关系。结果表明,随着烟株烟碱转化能力的提高和烟叶降烟碱含量的增加,叶片和主脉的麦斯明含量呈线性增加。当烟碱转化率超过20％时,麦斯明含量超过了假木贼碱的含量。在4种主要的TSNA中,具有不同烟碱转化能力的样品间4-(甲基亚硝胺基)-1-(3-吡啶基)-1-丁酮(NNK)、N-亚硝基新烟草碱(NAT)和N-亚硝基假木贼碱(NAB)含量没有显著差异,N-亚硝基降烟碱(NNN)含量则随着烟碱转化能力的提高和降烟碱含量的增加而大幅度升高,尤其在主脉中表现更为明显。NNN占总TSNA的比例随烟碱转化程度的提高而增加,在高转化烟株中可高达90％,其它3种TSNA占总TSNA的比例相应降低。叶片中NAT含量和比例一般高于NNK,而在主脉中NNK含量高于NAT。     

Studies on the lipids of flour. 3. Lipid binding in breadmaking

The proportions of easily extractable (free) lipid and residual bound lipid in dough and bread prepared by three different methods were determined and compared with the proportions of free and bound lipids present in the separate ingredients. Lipid binding increased during mixing to an extent dependent on the rate of dough development employed. The increase in bound lipid observed during dough mixing was due mainly to non-selective binding of the available triglycerides. Diglycerides and free fatty acids were bound in preference to sterol esters and hydrocarbons, while the selective binding of polyunsaturated polar lipid represented only a small proportion of the observed lipid binding. After baking, the binding of polyunsaturated polar lipid accounted for half the observed increase in bound lipid, which may indicate that such lipids are of much greater significance in understanding the behaviour of bread in the oven than has been suspected hitherto. Nevertheless, this selectively bound polar lipid represents only a small proportion of the total bound lipid existing in dough and bread and is therefore not sufficient to affect significantly the overall fatty acid composition of either the total bound lipid or the remaining free lipid. It would appear that the presence of linoleic acid in a lipid is not sufficient in itself to ensure preferential binding during breadmaking.     

DEVELOPMENT AND PRODUCTION OF FeAl BASED INTERMETALLIC ALLOYS

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Chemical Tools for Studying Phosphohistidine: Generation of Selective τ-Phosphohistidine and π-Phosphohistidine Antibodies**

Nonhydrolysable stable analogues of τ-phosphohistidine (τ-pHis) and π-pHis have been designed, aided by electrostatic surface potential calculations, and subsequently synthesized. The τ-pHis and π-pHis analogues (phosphopyrazole 8 and pyridyl amino amide 13 , respectively) were used as haptens to generate pHis polyclonal antibodies. Both τ-pHis and π-pHis conjugates in the form of BSA-glutaraldehyde-τ-pHis and BSA-glutaraldehyde-π-pHis were synthesized and characterized by ³¹P NMR spectroscopy. Commercially available τ-pHis (SC56-2) and π-pHis (SC1-1; SC50-3) monoclonal antibodies were used to show that the BSA−G-τ-pHis and BSA−G-π-pHis conjugates could be used to assess the selectivity of pHis antibodies in a competitive ELISA. Subsequently, the selectivity of the pHis antibodies generated by using phosphopyrazole 8 and pyridyl amino amide 13 as haptens was assessed by competitive ELISA against His, pSer, pThr, pTyr, τ-pHis and π-pHis. Antibodies generated by using phosphopyrazole 8 as a hapten were found to be selective for τ-pHis, and antibodies generated by using pyridyl amino amide 13 were found to be selective for π-pHis. Both τ- and π-pHis antibodies were shown to be effective in immunological experiments, including ELISA, western blot, and immunofluorescence. The τ-pHis antibody was also shown to be useful in the immunoprecipitation of proteins containing pHis.     

Warming of the lower Columbia River, 1853 to 2018

Water temperature is a critical ecological indicator; however, few studies have statistically modeled century-scale trends in riverine or estuarine water temperature, or their cause. Here, we recover, digitize, and analyze archival temperature measurements from the 1850s onward to investigate how and why water temperatures in the lower Columbia River are changing. To infill data gaps and explore changes, we develop regression models of daily historical Columbia River water temperature using time-lagged river flow and air temperature as the independent variables. Models were developed for three time periods (mid-19th, mid-20th, and early 21st century), using archival and modern measurements (1854–1876; 1938–present). Daily and monthly averaged root-mean-square errors overall are 0.89°C and 0.77°C, respectively for the 1938–2018 period. Results suggest that annual averaged water temperature increased by 2.2°C ± 0.2°C since the 1850s, a rate of 1.3°C ± 0.1°C/century. Increased water temperatures are seasonally dependent. An increase of approximately 2.0°C ± 0.2°C/century occurs in the July–Dec time-frame, while springtime trends are statistically insignificant. Rising temperatures change the probability of exceeding ecologically important thresholds; since the 1850s, the number of days with water temperatures over 20°C increased from ~5 to 60 per year, while the number below 2°C decreased from ~10 to 0 days/per year. Overall, the modern system is warmer, but exhibits less temperature variability. The reservoir system reduces sensitivity to short-term atmospheric forcing. Statistical experiments within our modeling framework suggest that increased water temperature is driven by warming air temperatures (~29%), altered river flow (~14%), and water resources management (~57%).