抗志贺氏菌IgY的提纯及建立间接ELISA检测志贺氏菌

采用水稀释法提纯抗志贺氏菌IgY,检测10mg/mL纯化抗志贺氏菌IgY的效价为1∶320,并以此IgY为基础建立间接ELISA检测志贺氏菌,测定志贺氏菌纯培养液的检出限为105～106cfu/mL。对蜡样芽孢杆菌等10株不同菌株的检测结果表明,该方法对志贺氏菌有明显的检测特异性,对所测定的其它菌株无交叉反应。     

木耳多糖鸡蛋素食肠加工工艺的研究

研究了黑木耳提取工艺，通过黑木耳多糖提取液、绿豆淀粉、复合磷酸盐和加水量四因素的正交试验，得出了鸡蛋木耳素食肠最佳配方为：鸡蛋38．5％、0．9％的黑木耳多糖提取液25％、绿豆淀粉5％、复合磷酸盐0．5％、水30％、食盐1．0％。     

Behavior and movements of Indian meal moths (Plodia interpunctella Hübner) during commodity infestation

A model warehouse with carefully regulated environmental conditions was used to study the behavior of adult Indian meal moths during commodity infestation. Sequences of moth distributions in the warehouse, calculated by spatial analysis, clearly showed the coordinated movements of moth populations from eclosion to death. Many facets of adult behavior in a warehouse were coordinated with the photoperiod. Adult moths emerged at the end of a photophase and fairly rapidly moved to the walls and, to a lesser extent, to the undersides of the commodity pallets. Most females are mated in the first 24 h after emergence, largely during the scotophase. Air circulation within the warehouse probably compromised pheromone-directed guidance of males to females, although pheromones may still have a major role in regulating other aspects of male mating behavior. When mating subsided, many of the males flew upwind to the air circulating unit, but only during the photophases. The females moved to the return air side of the warehouse and then migrated towards the same end as the males, but only during the scotophases. They moved from pallet to pallet largely by walking on the warehouse floor and laid eggs in or on the cups of commodity. Direct oviposition on the commodity during the infestation period was lower than expected, probably because commodity odors were dissipated by air circulation and did not provide appropriate orientation. At 144 h after emergence, 90% of the moth population had died.     

Lake Superior herring gulls benefit from anthropogenic food subsidies in a prey–impoverished aquatic environment

Herring gulls (Larus argentatus) are used as ecological indicators of the coastal Lake Superior ecosystem in Pukaskwa National Park, Ontario, Canada. Their populations have declined by 70 % over the last 40 years, suggesting changes in the park ecosystem. Previous studies highlighted declining prey abundance as a possible contributing factor to population declines. Here, we assess herring gull diets via stable isotope (nitrogen, carbon) and fatty acid indicators to investigate how diet may influence population trends through effects on physiology (stress-related hormones), reproduction (egg size) and behavior (nest attentiveness). Diets were variable among individual herring gulls. Gulls utilizing anthropogenic food sources exhibited reduced levels of stress-associated hormones, increased egg size, and increased nest attentiveness. Anthropogenic food sources are likely buffering the impacts of declines in aquatic food availability; however, populations are still declining. Understanding factors contributing to population trends in ecological indicator species is critical for species management and for identifying stressors that are likely affecting the broader ecosystem. Herring gulls are archetypal examples of the “canary in a coalmine” indicator but in an ecosystem context. Changes in their diets and in variables associated with their physiology, reproduction, and behavior point to very significant changes occurring in the Lake Superior ecosystem. Integrated research across the Great Lakes is required to understand the extent of this change and its implications for the sustainability of wildlife populations.     

无粘结预应力蛋形消化池的施工技术

石家庄市桥东污水处理厂有6座11500m3无粘结预应力混凝土蛋形消化池,本文介绍其非预应力钢筋、模板体系、混凝土和预应力工程等结构施工成套技术。     

External egg morphology of two stored-product anobiids, Stegobium paniceum and Lasioderma serricorne (Coleoptera: Anobiidae)

The external egg morphology of two stored-product pests, Stegobium paniceum and Lasioderma serricorne, is presented herein based on optical and scanning electron microscope micrographs. The diagnostic characteristics of the eggs of the pests, including the presence or absence of a micropyle, are described and discussed. Overall, several notable differences were observed between the eggs of these species in regard to their shape, size and surface structures.     

蛋黄饼的研制和生产工艺技术

研究了以特制糕点粉，白糖、鲜蛋、椰蓉、芝麻为主要原料生产纯蛋、椰蓉、芝麻蛋黄饼三种休闲型食品的生产工艺、操作技术和产品质量标准。     

A waveguide technique for non-destructive determination of egg quality parameters

The input of a waveguide probe for shell eggs was connected to a sinewave sweeper oscillator and the signal at the output was captured by a spectrum analyser. A first analysis was carried out in the range from 3 to 20 GHz with a span of 1 GHz to investigate which 1 GHz frequency range contains most information for predicting the main quality indices of eggs during 15 days of storage. Simple linear regression models were therefore set up and the coefficient of determination was calculated. The absorbance spectra in the range thus identified (from 10.5 to 11.5 GHz) were used to predict the quality indices by means of an artificial neural network (ANN). The R² values of the obtained ANN in validation mode were 0.918, 0.854 and 0.912 for the air cell, the thick albumen height and the yolk index, respectively. The correlations between the quality parameters and tests carried out on albumen, yolk and plastic eggs for simulating the air cell showed how one index can be indirectly predicted through another one.     

Foam-Mat Freeze Drying of Egg White and Mathematical Modeling Part I Optimization of Egg White Foam Stability

Egg white (albumen) is a rich source of protein and is widely used in confectionary industry for its wonderful foaming ability. Foam-mat freeze drying is one of the promising methods of drying, which tries to utilize the advantages of both freeze drying and foam-mat drying to produce better quality egg white powder. Preliminary experiments showed that the stability of foams made with egg white alone is not adequate for foam-mat freeze drying. Experiments were thus conducted using different stabilizers (methyl cellulose, propylene glycol alginate, and xanthan gum) to optimize foam stability. Bubble size distribution was determined using microscopy to understand foam structure. This article will discuss the effect of stabilizers on the stability of egg white foam and possible mechanisms involved. The results showed that xanthan gum at 0.125% provided sufficient stability for freeze drying.     

Mass spectrometry detection of egg proteins in red wines treated with egg white

The need of label declaration for egg proteins is temporarily suspended when they are used as a processing aid in winemaking, because of a lack of scientific data concerning their actual permanence as residual proteins in fined wines.The possibility to detect residual egg proteins in red wines treated with a commercial egg white preparation was studied. By using an immunochemical method residual egg proteins were detected in the experimental red wines only for doses of fining agent of 50 g/hL or higher, whereas no residual proteins were detected by this system in a commercial red wine.A simple method based on the recovery and identification of the wine fining proteins by liquid chromatography coupled with tandem MS (LC-MS/MS) in a gel-free approach was developed. This allowed the detection of egg proteins in red wines fined down to 5 g/hL of commercial egg white preparation and also in the commercial red wine. These results indicate that the analytical approach here suggested is superior to the immunochemical methods in detecting egg proteins in wines. Therefore hypersensitivity reactions after consumption of wines treated with egg proteins can be a real risk for egg-allergic people.