Climate Protection

The voice of the social sciences in climate research and in climate policy discussions, except for interventions from economists mainly about the costs associated with policy options driven by climate science research, has been muted if not altogether absent. The absence of the social sciences from climate research and policy not surprisingly has coloured climate discourse in peculiar ways. We are making the case for a greater involvement and importance of the social sciences in interdisciplinary climate research.

It is not space but the structuring that comes from the soul that has social significance. Georg Simmel ([1908] 1992)

Soil and climate together determine the natural fertility of a country and of its people who are led either to indolence or to activity. Werner Sombart (1938)

Received: September 26, 2008; accepted: October 2, 2008     

Food security in South Africa—first steps toward a transdisciplinary approach

The Stellenbosch University Food Security Initiative provides a platform on which a range of research projects has been developed, spanning different faculties and departments, including the health sciences, agricultural sciences, engineering, and the social sciences. Drawing on a selection of these projects, some of which are published in a special section of this issue of Food Security, the paper highlights key emerging findings and their implications for future work in this field in South Africa. It incorporates a range of perspectives on food security in the country, highlighting different dimensions of the subject. The paper argues that a systemic approach is required to address food insecurity in South Africa, combining rigorous disciplinary and interdisciplinary research with effective approaches to research-policy linkages and social learning. The review concludes that such an approach should be institutionalised at Stellenbosch University to inform the emergence of a resilient food system for the region in the 21^st Century.     

The biological effectiveness of wood modified with linear chain carboxylic acid anhydrides against Coniophora puteana

Pinus nigra Schneid) sapwood. A brown rot fungus [Coniophora puteana (Schum.:Fr)] was selected in order to determine and compare the effectiveness (threshold value) of the linear chain anhydrides. The work described in this paper has demonstrated that chemically modified Corsican pine sapwood afforded substantial bioprotection against Coniophora puteana. With all anhydrides studied, a weight gain of 18% following reaction ensured complete protection. The results indicate that degree of cell wall bulking by the bonded adduct, rather than extent of hydroxyl substitution is the primary factor controlling decay resistance.

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Biologische Wirksamkeit der Holzmodifikation mit Fetts?ureanhydriden zum Schutz gegen Braunf?ule (Coniphora puteana)

P. nigra Schneid .). Geprüft wurden die Anhydride von Essig-, Propion-, Butter-, Valerian- und Caprons?ure. Als Testpilz diente der Braunf?ulepilz Caniophora puteana (Schum. : Fr.). Die Ergebnisse zeigen eine erhebliche Verbesserung der biologische Resistenz gegen diesen Pilz nach der chemischen Modifizierung des korsischen Kiefernholzes. Mit allen Anhydriden konnte mit einem Massenzusatz von 18% ein vollst?ndiger Schutz erreicht werden. Die Ergebnisse deuten darauf hin, dass das Ausma? der Zellwandbelegung und nicht so sehr die Substitution der Hydroxylgruppen der ausschlaggebende Faktor zum Schutz vor biologischem Abbau ist.

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ANP would like to thank the State Scholarships Foundation of Greece for funds to conduct this research.     

Collaboration across disciplines for sustainability: green chemistry as an emerging multistakeholder community

Sustainable solutions to our nation's material and energy needs must consider environmental, health, and social impacts while developing new technologies. Building a framework to support interdisciplinary interactions and incorporate sustainability goals into the research and development process will benefit green chemistry and other sciences. This paper explores the contributions that diverse disciplines can provide to the design of greener technologies. These interactions have the potential to create technologies that simultaneously minimize environmental and health impacts by drawing on the combined expertise of students and faculty in chemical sciences, engineering, environmental health, social sciences, public policy, and business.     

Voraussage der Bitterkeit von Peptiden aus deren Aminos?urezu-sammensetzung

Zusammenfassung Es wind eine neue Methode beschrieben, die es gestattet, anhand der Aminosäurezusammensetzung eines Peptides vorauszusagen, ob theses bitter ist. Dazu wird aus Energie-Daten für die relativen Löslichkeiten der einzelnen Aminosäuren ein WertQ errechnet. Peptide mitQ < 1300 sind nicht bitter. Peptide mitQ > 1400 haben einen bitteren Geschmack. Alle bisher beschriebenen synthetischen Peptide mit definiertem Geschmack (Di- bis Eicosapeptide, 21 selbst synthetisiert, 37 aus der Literatur) entsprechen unserer Regel. Auch 8 in der Literatur beschriebene Oligopeptide aus Spinat mit bekannter Aminosdurezusammensetzung passen in die Regel.

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Prediction of bitterness of peptides from their amino acid composition

Summary A method is described permitting to predict whether a peptide is bitter or not. The method is based on the amino composition, whereby a valueQ is calculated from the solubility data of the individual amino acids. Peptides withQ < 1300 are not bitter, peptides withQ > 1400 show a bitter taste.All synthetic peptides with defined taste described so far (di- to eicosapeptides, 21 synthesised ourselves, 37 from the literature) do comply with our rule. Eight oligopeptides from spinach with known amino acid composition described in the literature fit also in this scheme.

     

Identification of 1-o-trans-p-coumaroylglycerol as an indicator of maize in beer

Summary The phenolic acid derivative, 1-o-trans-p-coumaroylglycerol, which until now has not been identified in food or beverages, was isolated from milled grains ofzea mays using preparative high-performance liquid chromatography. The structure was established by spectroscopic and chemical means. 1-o-trans-p-coumaroylglycerol, a major compound of the phenols in maize is suitable for detecting an addition of maize to the mash in the beer-brewing process.

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Identifizierung von 1-o-trans-p-Cumarylglycerol als Maisindikator in Bier

Zusammenfassung Die Hydroxyzimtsäureverbindung 1-o-trans-p-Cumarylglycerol, die bisher in Nahrungsmitteln nicht identifiziert worden ist, wird mittels präparativer HPLC aus Maisgrits isoliert und die Struktur durch spektroskopische und chemische Methoden aufgeklärt. Als phenolische Hauptkomponente in Mais ist 1-o-trans-p-Cumarylglycerol geeignet, einen Maiszusatz zur Maische beim Bierbrauen nachzuweisen.

     

RETRACTED ARTICLE: Assessment of aflatoxins in peanuts grown in the Pothohar area of Pakistan

Statement of Retraction

The following article has been retracted from publication in the Taylor & Francis journal, Food Additives & Contaminants: Part B:

M. Abbas, M. R. Asi, F. Anwar, T. Mahmood, A. M. Khan and T. Yaqub, Assessment of aflatoxins in peanuts grown in the Pothohar area of Pakistan, Food Additives & Contaminants: Part B, http://www.tandfonline.com/doi/full/10.1080/19393210.2013.820221. Version of record published online 26th July 2013.

The Editor of Food Additives & Contaminants: Part B and Taylor & Francis note that the policy of the journal is to consider only original material, and authors are required to make a warranty to the effect that articles are not under consideration for publication by any other journal. The article was published in good faith. Subsequently, it has become known that a similar article was submitted to and published in World Academy of Science, Engineering and Technology, Volume 69 (2012). As this is contrary to our stated policy, the article is hereby retracted and should not be cited.

It is Taylor & Francis policy that the Food Additives & Contaminants: Part B article be kept online, but also stating that the paper has been retracted, together with a link to this Retraction to ensure the integrity of the scientific record.     

Comparative studies on the antioxidant properties and polyphenolic content of wine from different growing regions and vintages,a pilot study to investigate chemical markers for climate change

Many health benefits of wine result from specific polyphenolic compounds. Factors such as climate, CO₂ levels and region are known to affect polyphenolic compounds in wine; therefore a pilot study was conducted to focus on the Australian climate which has shifted from El Niño to La Niña. This research paper presents the influence of climate conditions and growing regions on the in vitro and ex vivo antioxidant capacity of red and white wine and the profile and concentration of polyphenols in these wines from the 2008 and 2009 vintages. The ORAC and polyphenolic data show that warmer climate wines had lower in vitro antioxidant capacity values but retained good bioavailability based on data from the RBC ex vivo assay compared to cool climate wines. Based on this pilot study, further research is being conducted at the National Measurement Institute, Australia (NMIA) with the goal of determining more polyphenolic compounds which appear to be affected by climate conditions.     

Proteinasen-Inhibitoren aus Phaseolus vulgaris var. nanus: Isolierung und Vergleich mit Inhibitoren anderer Phaseolus-Arten

Zusammenfassung Aus Samen vonPhaseolus vulgaris van. nanus (I) wurden einige Proteinaseninhibitoren isoliert und mit Inhibitoren ausPhaseolus coccineus (II) undPhaseolus lunatus (III) verglichen. Bei gleichen (I/II) bzw. ähnlichem (I/III, II/III) elektrophonetischem Verhalten sind bei einigen anderen Eigenschaften (Aminosaurezusammensetzung, spezifische Aktivität) Differenzen vorhanden. Insgesamt ist festzustellen, daß es sich bei den bisher näher untersuchten Inhibitoren aus verschiedenenPhaseolus-Arten um ähnliche, aber nicht identische Proteine handelt.

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Proteinase inhibitors of phaseolus vulgaris var. asanus: Isolation and comparison with inhibitors of other phaseolus-species

Summary Some proteinase inhibitors were isolated from seeds ofPhaseolus vulgaris var. nanus (I) and compared with inhibitors fromPhaseolus coccineus (II) andPhaseolus lunatus (III). The electrophoretic behavior is identical (I/II) resp. similiar (I/III, II/III), but other properties (amino acid compositions, specific activities, N-terminal groups) are somewhat different. It is obvious, that the inhibitors ofPhaseolus species, characterized in detail up to now, are similiar but not identical proteins.

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Dem Forschungskreis der Ernährungsindustrie danken wir für die Förderung dieser Arbeit.     

Zur Charakterisierung der Lipoxygenase aus Gerste

Zusammenfassung Lipoxygenase aus nordbadischer Brauereigerste besitzt im alkalischen pH-Bereich optimale Aktivität and bildet aus Linolsdure überwiegend die 9-Hydroperoxy-10-trans,12-cis-octadecadiensdure (9-LHPO). Während bei pH 7 90% 9-LHPO gebildetwerden, sinkt dessen Anteil bei Incubationen in stärker alkalischem pH-Bereich (pH 7,75) auf 70%. Diese Wirkspezifität ist nicht durch Isoenzyme bedingt. Während der Linolsäuremethylester vergleichsweise nur in geringerem Maße umgesetzt wird als die freie Säure, wird Trilinolein als Substrat nicht akzeptiert.

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On characterization of lipoxygenase from barley

Summary Lipoxygenase from brewing barley of Nordbaden has optimum activity at alkaline pH and predominantly forms 9-hydroperoxy-10-trans,12-cis-octadecadienoic acid (9-LHPO) from linoleic acid. While at pH 7 90% 9-LHPO is produced, its proportion drops during incubation at more alkaline pH (pH 7,75) to 70%. This positional specifity is not caused by isoenzymes. While linoleic acid methylester is converted only to a lesser degree, trilinolein is not accepted as substrate.

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Wit danken dem Forschungskreis der Erndhrungsindustrie und der AIF für die finanzielle Unterstutzung der Arbeit.Unser Dank gilt ebenfalls der Maizena GmbH, insbesondere Herrn Direktor F.Ruf, für Forderung and Unterstutzung dieser Arbeit     

Zur Abbauintensität des PilzesPolystictus abietinus (Dicks.) Fr.

Zusammenfassung Der BasidiomycetPolystictus abietinus (Dicks.) Fr. verursacht nicht nur am natürlichen Standort, sondern auch im Holz der Kühltürme und der Leitungsmaste eine Wei?f?ule vom Typ der Wei?lochf?ule oder Wabenf?ule (pocket rot). Die entstandenen Hohlr?ume sind ungleich gro?. Die Mittelwerte der Abbauprozente sind für die einzelnen Holzarten aus der Tabelle zu entnehmen. Es mu? hervorgehoben werden, da? bei der Prüfung von weit- und engringigem Kiefernsplintholz, gesichert verschiedene Werte für den Gewichtsverlust erhalten wurden, woraus ersichtlich ist, da? ein und dieselbe Holzart unterschiedliche Abbauwerte ergeben kann.

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On the decomposition intensity of the fungusPolystictus abietinus (Dicks.) Fr.

Summary The basidiomycete Polystictus abietinus (Dicks) Fr. causes not only in the forest, but also in the wood of the cooling-towers and telephone poles white rot of the kind of pocket rot. The cavities developed are of different size. It has to be stressed that with the examination of wide- and narrow-ringed pine sapwood different significant values for the loss of weight were obtained, showing that the same wood species can yield different values of decomposition.

     

Zur Bestimmung der Solanum-Alkaloide Solanin und Chaconin

Zusammenfassung Es wurde eine quantitative Bestimmungsmethode für Solanin und Chaconin in den Knollen, Keimen und Blattern vonsolanum tuberosum entwickelt, die a) einer schonenden Aufarbeitung des Glykosidgemisches aus dem Kartoffelmaterial durch Extraktion mit Pyridin Rechnung trägt und b) eine quantitative Bestimmung des Glykosidgemisches gaschromatographisch durch Derivatisierung mit Trimethylsilyl-Donoren ermöglicht.

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On the determination of the solanum alkaloids solanine and chaconine

Summary A new analytical method for quantitative determination of solanine and chaconine in potato tubers, sprouts and leaves has been developed: a) The extraction with pyridine causes a careful isolation of glycoalkaloids; b) the glycoalkaloids are determined by gaschromatography after silylation.

     

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Vibrio parahaemolyticus is a Gram‐negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed. In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption.     

Bildung von Aminoreduktonen aus Disacchariden

Zusammenfassung Beim Erhitzen der Disaccharide Maltose und Lactose in wäßriger Lösung in Gegenwart von Aminosäuren werden u. a. Pyrrolinonreduktone der allgemeinen Struktur S gebildet. Neben Glucosyl-isomaltol und dem Pyridon4a ist im Umsetzungsgemisch eines Maltose-Amadoriproduktes mit Glycinester das Hydroxypyrrol14b enthalten. Die Bildung der Pyrrolinonreduktone deutet auf einen bei Disacchariden bisher nicht beobachteten Zuckerabbau beim Erhitzen mit primären Aminen hin.

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Formation of amino reductones from disaccharides

Summary Pyrrolinone reductones with structure 5 are formed by heating maltose and lactose with amino acids in aqueous solutions. The reaction mixture of a maltose Amadori compound with glycine ester contains among other compounds glucosyl isomaltol, pyridone4a and hydroxypyrrole14b. Formation of pyrrolinone reductones indicates a not previously observed disaccharide degradation, when they are heated with primary amines.

     

Phytopathogenic organisms and mycotoxigenic fungi: Why do we control one and neglect the other? A biological control perspective in Malaysia

In this review, we present the current information on development and applications of biological control against phytopathogenic organisms as well as mycotoxigenic fungi in Malaysia as part of the integrated pest management (IPM) programs in a collective effort to achieve food security. Although the biological control of phytopathogenic organisms of economically important crops is well established and widely practiced in Malaysia with considerable success, the same cannot be said for mycotoxigenic fungi. This is surprising because the year round hot and humid Malaysian tropical climate is very conducive for the colonization of mycotoxigenic fungi and the potential contamination with mycotoxins. This suggests that less focus has been made on the control of mycotoxigenic species in the genera Aspergillus, Fusarium, and Penicillium in Malaysia, despite the food security and health implications of exposure to the mycotoxins produced by these species. At present, there is limited research in Malaysia related to biological control of the key mycotoxins, especially aflatoxins, Fusarium‐related mycotoxins, and ochratoxin A, in key food and feed chains. The expected threats of climate change, its impacts on both plant physiology and the proliferation of mycotoxigenic fungi, and the contamination of food and feed commodities with mycotoxins, including the discovery of masked mycotoxins, will pose significant new global challenges that will impact on mycotoxin management strategies in food and feed crops worldwide. Future research, especially in Malaysia, should urgently focus on these challenges to develop IPM strategies that include biological control for minimizing mycotoxins in economically important food and feed chains for the benefit of ensuring food safety and food security under climate change scenarios.     

A simple and rapid method for the quantification of phospholipids in skim milk/butter milk powder

Summary The application of a simple assay for the quantification of phospholipids in skim milk/butter milk powder is described. The phospholipids are extracted with methanol/chloroform, and the intact molecules react with a chromogenic reagent to form a Prussian blue complex. Results from the proposed method agreed favourably with results from the traditional method for the determination in dairy products (r=0.951;n=40). Reduced requirements of organic solvents, simplicity of the procedure and minimized contamination risk from inorganic phosphorus are the main advantages of the method described.

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Eine einfache und rasche Methode zur Quantifizierung von Phospholipiden in Magermilchpulver/Buttermilchpulver

Zusammenfassung Die Anwendung eines Verfahrens zur Phospholipid (PL)-Bestimmung in Magermilch/Buttermilchpulver wird beschrieben. PL werden mit Chloroform/Methanol aus dem Pulver extrahiert und als intakte Moleküle mit einem chromogenen Reagens zu einem Preußisch Blau/PL-Komplex umgesetzt. Die Ergebnisse der vorgeschlagenen Methode stimmen gut mit den Werten, die nach einem traditionellen Verfahren zur PL-Bestimmung in Milchprodukten erhalten wurden, überein (r=0,951;n=40). Im Vergleich mit der Referenzmethode zeichnet sich die Alternativmethode durch geringen Lösungsmittelbedarf, einfache Testdurchführung und Kontaminationsfreiheit durch anorganisches Phosphat aus.

     

Comparative studies on the distribution of quinoidal chalcone pigments in the extracts from insect wastes and intact tissues of dyer''s saffron florets

Summary Distribution of quinoidal chalcone pigments in aqueous extracts from insect wastes and intact tissues of dyer's saffron (C. tinctorius) florets was compared by applying HPLC techniques. The analytical data indicated that the polyoxychalcone constituents are not seriously changed even after exposed to the insect digestion. The findings endorse the possibility that the spoiled florets can be used safely as raw materials for preparation of red and/or yellowCarthamus dyes.

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Vergleichende Studien über die Verbreitung von Chininchalcon-Pigmenten aus Insektenabfall und intakten Geweben von Safranblütenfarben

Zusammenfassung Die Verbreitung von Chininchalcon-Farbstoffen aus Insektenabfall und intakten Safranblütenfarben (C. tinctorius) wurde mit der HPLC-Technik verglichen. Die analytischen Daten weisen darauf hin, daß die Polyoxychalcon-Bestandteile nach der Verdauung durch Insekten nicht wesentlich verändert worden sind. Dieser Befund bekräftigt die Möglichkeit, daß die geraubten Blüten als Rohmaterial für die Herstellung von roten bzw. gelben Carthamus-Farbstoffen dienen können.

     

Moderne Fertighäuser aus Holz und Holzwerkstoffen

Zusammenfassung W?hrend der BegriffFertighaus als in weiten Kreisen bekannt vorausgesetzt werden darf, ist dies beim BegriffGüteüberwachung nicht der Fall. Gegenstand und Umfang der Güteüberwachung bei der Herstellung von Fertigh?usern werden dargestellt und die praktische Durchführung geschildert. Erfahrungen aus einer 6j?hrigen überwachungst?tigkeit schlie?en eine statistische übersicht der bisherigen Beanstandungen ein. Auf Einzelheiten in den geltenden Normen und bauaufsichtlichen Richtlinien, die ge?ndert oder neu eingefügt werden sollten, wird hingewiesen. Holz kann die ihm zukommende Rolle als technischer Baustoff erst dann richtig spielen, wenn seine Eigenschaftswerte, wie bei den Holzwerkstoffen, in einer neuen Norm festgelegt sind, nach-dem die technischen Voraussetzungen zu deren Bestimmung gegeben sind.

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Modern prefabricated houses from wood and wood base materials

Summary Whereas the termprefabricated house is generally well known, this does not equally apply to the termquality control. Subject and scope of quality control with regard to the manufacture of prefabricated houses are reviewed and practical application is discussed. The experience gained by carrying out quality control over a period of six years also comprises a statistical survey on complaints hitherto received. Details referring to the standards in force and the building regulations, which should be changed or re-included, are given. The role proper to wood as a technical building material is guaranteed only if its properties are specified in a new standard, as has been the case with wood base materials. To do this, the technical requirements for measuring the properties of wood must be met with.

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Mitteilung aus dem Institut für Holzforschung und Holztechnik der Universit?t München     

Taxonomische Untersuchungen an Aeromonaden aus Milch, Wasser und Hackfleisch

Zusammenfassung Es werden 365 aus Milch, Wasser und Hackfleisch isolierte Aeromonaden in 24 biochemischen Eigenschaften getestet. Die numerische Bearbeitung ergab, daß sich das Material in zwei Teilgruppen gliedert. Die Eigenschaften dieser Teilgruppen stimmen mit den Spezies und Subspezies-Definitionen des gegenwärtig akzeptierten Systems vonAeromonas nicht überein. Mit Rücksicht auf die Priorität des NamensA. punctata wird vorgeschlagen, sich auf diesen Namen zu beschränken, bis die tatsächliche Merkmalskombinatorik und die daraus abzuleitende Untergliederung besser abgeklärt ist.

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Taxonomic studies on aeromonads of milk, water and minced meat

Summary 365aeromonads isolated from milk, water and minced meat were tested in 24 biochemical characters. By application of a numerical method the material was devided into two subgroups. The properties of these subgroups are not in accordance with the definitions of species and subspecies of the taxonomical system ofAeromonas as it is accepted at present. With regard to the priority of the nameA. punctata it is suggested to make use of only this name till the real combinations of characters and the resulting arrangement of groups are cleared to a better degree.

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Gefördert durch Mittel der Deutschen Sammlung für Mikroorganismen