Waste Printing Powder and Parts Are Born Again on Ford Pickups

HP, the automaker and vendors solve circular challenge by creating a closed-loop—and valuable—materials stream     

Microwave remote sensing of soil moisture: a comparison of results from different truck and aircraft platforms

A comparison of the soil moisture response of three 1–4 GHz radiometers from truck and aircraft platforms at a variety of lest sites indicates that microwave remote sensing of bare soil produces repeatable and quantifiable results regardless of geographic location and sensor system used. The combined microwave sensitivity of these data sets appears to be of the order of ? 3–4deg?K per 1 per cent change in volumetric soil moisture for L-band wavelengths ( ? 2–7 deg K per 1 per cent soil moisture if watersheds characterized by vegetation and surface roughness are included). With the addition of appropriate algorithms to handle the effect of roughness and vegetation, these results demonstrate the potential of microwave remote sensing for estimating soil moisture over large areas.     

Monoclonal Antibodies to Porcine Thermal-Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats

Four hybridoma cell lines secreting monoclonal antibodies (MAbs) specific to porcine thermal-stable muscle proteins (TSMPs) were developed. The MAbs reacted with three protein bands (20.5, 22 and 24 kD) from raw pork extract; the protein band (24 kD) which was also present in cooked pork was identified as porcine-specific TSMP. Epitope analysis indicated four MAbs recognized same or closely located antigenic sites on the pork TSMP. The developed MAb-based indirect enzyme-linked immunosorbent assay (ELISA) enabled the detection of pork in raw and cooked heterogeneous meat mixtures as low as 10 g/kg. The curvilinear relations of second-degree polynomial (r² > 0.995) between pork concentrations and ELISA responses enabled quantifying degree of adulteration of pork in meat products.     

Queso Chihuahua: manufacturing procedures, composition, protein profiles, and microbiology

A survey of fresh commercial Queso Chihuahua made from raw or pasteurized cow's milk was undertaken to determine the impact of cheesemaking parameters on composition, protein breakdown and microbial counts. Despite variations in the manufacturing procedure, the composition and casein breakdown of the cheeses fell within a comparatively tight range. Pathogens were not detected in any of the cheeses, but total aerobic plate counts exceeded the recommended limit for this variety. Differences in Mexican Queso Chihuahua manufacturing procedures did not substantially alter the final product, the quality of which could be improved by reduction of bacteria present.