Surprising formation of p-cymene in the oxidation of α-pinene in air by the atmospheric oxidants OH, O3, and NO3

Anthropogenic sources release into the troposphere a wide range of volatile organic compounds (VOCs) including aromatic hydrocarbons, whose major sources are believed to be combustion and the evaporation of fossil fuels. An important question is whether there are other sources of aromatics in air. We report here the formation of p-cymene [1-methyl-4-(1-methylethyl) benzene, C6H4(CH3)(C3H7)] from the oxidation of α-pinene by OH, O3, and NO3 at 1 atm in air and 298 K at low (<5%) and high (70%) relative humidities (RH). Loss of α-pinene and the generation of p-cymene were measured using GC-MS. The fractional yields of p-cymene relative to the loss of α-pinene, Δ [p-cymeme]/Δ [α-pinene], were measured to range from (1.6±0.2)×10(-5) for the O3 reaction to (3.0±0.3)×10(-4) for the NO3 reaction in the absence of added water vapor. The yields for the OH and O3 reactions increased by a factor of 4-8 at 70% RH (uncertainties are ±2s). The highest yields at 70% RH for the OH and O3 reactions, ～15 times higher than for dry conditions, were observed if the walls of the Teflon reaction chamber had been previously exposed to H2SO4 formed from the OH oxidation of SO2. Possible mechanisms of the conversion of α-pinene to p-cymene and the potential importance in the atmosphere are discussed.     

Where's the Joy in Cooking? Representations of Taste,Tradition, and Science in the Joy of Cooking

Procuring, preparing, and consuming foods are symbolic processes learned and reified within cultural boundaries. While many cultures have established tradition or taste as rules to guide food activities, contemporary Americans are mainly guided by a fascination with health and risk (Pollan, The Omnivore's Dilemma). As reflections of and contributors to public understandings of food and risk, cookbooks can be rich sites for scholarly investigation (Driver; Nestle and McIntosh). In the current study, we explore the representation of tradition, taste, and science in the introductory materials of the Joy of Cooking. While discussions of science were more common than those of taste or tradition, science did not replace the presence of taste and tradition. The presence of science, taste, and tradition varied over time, suggesting that, though they remain criteria for eaters, their importance is constantly negotiated.     

Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese?

The microbial community composition and dynamics during the production of a French soft, red-smear cheese were investigated. The colonization efficiency of the smearing inoculum was followed, and the parts played by the inoculum used and the resident microflora were tentatively estimated. Single-strand conformation polymorphism analysis (SSCP) was applied to 2 productions of a soft, red-smear cheese produced by the same dairy plant at 4-mo intervals. Microbial composition of the different cheese samples analyzed was found to be reproducible from one production to another. However, the composition of the surface flora of both cheeses at the end of the ripening did not reflect the composition of the smearing inoculum used, qualitatively as well as quantitatively. These results were confirmed by those obtained when assessing the microbial composition of the culturable flora by the spread plate technique. The inoculum used by the industry had low resiliency potentialities against colonization of cheeses by resident organisms. Therefore, fitness and colonization potential of smearing inocula should be carefully assessed by the industry before use. The use of Arthrobacter strains as part of the smearing inoculum should be evaluated.     

The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), on vitamin E deposition in the muscles and organs, on the oxidative stability of muscular lipids, and on various meat quality characteristics. The α-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The α-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L(*) and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L(*) and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LD were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.     

Influence of ohmic heating on the electrical conductivity,volume, and rice quality of each component of the water–rice mixture

Ohmic heating (OH) is a new heating method with high electrothermal conversion, simple equipment, high accuracy of temperature control, and rapid heating. It is used in cooking rice. This study aimed to investigate the effects of OH on the expansion behavior of rice grains, changes in the electrical conductivity (EC) of each component, temperature, and quality at different heating rates (3 °C/min, 6 °C/min, and 9 °C/min). The EC of the rice grains was calculated using the equivalent circuit method. The results showed that the total volume of the water–rice mixture did not change significantly during the heating stage of OH cooking of rice. The volume and the proportion of rice in the water–rice mixed layer increased slowly before 62.5 °C and then rapidly after that. The EC of the water layer rice soaking water was lower than that of the water–rice mixed layer rice soaking water. The regression models of the volume of the water–rice mixed layer, the proportion of rice in the mixed layer, and the EC of each component were established. Besides, the internal temperature distribution was uneven due to the difference in the EC of each part of the mixture, and the temperature gradually decreased from top to bottom. Hence, the upper rice grains softened faster. This finding provided technical support to develop an automatic rice cooking device with high efficiency using OH.     

Comparison of the properties of Ring,Solo, and Siro core‐spun yarns

In this research, core‐spun yarns with an acrylic sheath fiber and a nylon flat core have been produced on the Ring, SIRO, and Solo spinning systems and the effects of some factors were investigated. The studied factors consist of filament pre‐tension (i.e. 1, 7/5, 10, 15, 50, and 100 g), spinning system (Ring, SIRO, and Solo), and feed position of the core filament in the strands of sheath fibers (six types of feed positions). Also, their physical and mechanical properties, including strength, elongation percentage, abrasion resistance, percentage of coefficient of variation (CV%), and hairiness, were all investigated. Finally, in each stage, the best case was determined. The results show that the quality of the core‐spun yarns produced by the SIRO spinning system is better than that of the Ring and Solo core‐spun yarns.     

Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods

3D printing technologies are beginning to be employed to fabricate new food products. One of the more unusual and potentially controversial adoptions of this novel food technology involves the use of laboratory-cultured meat or insect-based ingredients to support ethical consumption, food security, and environmental sustainability initiatives. In this article, we discuss findings from our study involving an online discussion group with Australian participants concerning their attitudes to a novel technology that combined new food processing and presentation devices (the 3D printer) with a range of ingredients. The participants recognized the potential benefits of insect- and cultured-meat-based printed food for society. However, their own priorities for food consumption choices centered more on the qualities of health, taste, and naturalness. We found that overall, few participants articulated interest in or support for consuming or serving 3D-printed food products made from cultured meat or insects. Most expressed their disquiet about the degree of processing cultured meat undergoes. It was considered to be “unnatural,” and therefore not fresh, potentially harmful, lacking taste or not nutritious. Most of the participants also expressed antipathy towards the idea of eating printed products containing insects. While such products were considered more “natural” and nutritious than cultured meat, the idea of eating insects was predominantly greeted with disgust. As these findings suggest, plans to use 3D printing technologies to render ingredients such as cultured meat and insects more acceptable and appealing to consumers in countries like Australia have major cultural barriers to overcome.     

Effect of tocopherols,tocotrienols, β-carotene,and chlorophyll on the photo-oxidative stability of red palm oil

Effect of tocols, β-carotene, and chlorophyll on photo-oxidative stability of red palm oil (RPO) were studied. Model systems of triacylglycerols+tocols, triacylglycerols+β-carotene, triacylglycerols +tocols+β-carotene, and triacylglycerols+tocols+β-carotene+chlorophyll were exposed to fluorescent light at intensities of 5,000, 10,000, and 15,000 lux for 7 h at 30±2°C. Changes in concentrations of tocopherols, tocotrienols, β-carotene, chlorophyll, and peroxide values were evaluated every hour. Light intensity accelerated degradation of tocols in the triacylglycerols+tocols system and β-carotene in the triacylglycerols+β-carotene system. Gamma-tocotrienol showed the highest degradation rate and β-carotene was the most sensitive compound to changes in light intensity, indicated by the lowest light intensity coefficient (z_i) value. The presence of tocols and β-carotene together showed protective effects for the photo-oxidative stability of RPO. The presence of chlorophyll increased the rate of photo-oxidation at high light intensities. Interactions between tocols and β-carotene contributed to the photo-oxidative stability of RPO.     

Introduction of the National Shoe Industry Bases of China(3)——Chengdu

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‘Hand of God’, Shirt of the Man: The Materiality of Diego Maradona

Abstract

Among the ‘first eleven’ items of interest in the National Football Museum, Manchester, UK is the football shirt worn by Diego Maradona (b. 1960) in the 1986 FIFA World Cup quarter-final match between Argentina and England. This paper reflects upon the cultural significance of the shirt as a museum object. A discussion of the shirt’s history, from its wearing at the 1986 match to its imminent reappearance in the National Football Museum’s new location, leads to the conclusion that, above all, although it may be subject to differing symbolic interpretations, the shirt exists as a material object, the observation of which affords football aesthetes an appreciative reminder of Maradona’s extraordinary artistry with a ball at his feet.     

Preparation,characterisation and activity of the inclusion complex of paeonol with β-cyclodextrin

The inclusion complex of β-cyclodextrin (β-CD) and paeonol (2′-hydroxy-4′-methoxyacetophenone, PAE) was synthesised and characterised by thermal gravimetric analysis (TGA) and two-dimensional rotating frame spectroscopy (2D ROESY). The antioxidant activity and tyrosinase inhibition activity were also studied. The TGA results indicated that the thermal stability of PAE was improved when it was included with β-CD. Based on the 2D ROESY analysis, an inclusion structure of the PAE–β-CD complex was proposed, in which PAE penetrated β-CD in a tilted manner due to the interaction of intermolecular hydrogen bonds between PAE and β-CD. The complex of PAE with β-CD increased the antioxidant activity and tyrosinase-inhibiting activity of PAE.     

Effects of gelatin origin,bovine-hide and tuna-skin,on the properties of compound gelatin–chitosan films

With the purpose to improve the physico-chemical performance of plain gelatin and chitosan films, compound gelatin–chitosan films were prepared. The effect of the gelatin origin (commercial bovine-hide gelatin and laboratory-made tuna-skin gelatin) on the physico-chemical properties of films was studied. The dynamic viscoelastic properties (elastic modulus G′, viscous modulus, G″ and phase angle) of the film-forming solutions upon cooling and subsequent heating revealed that the interactions between gelatin and chitosan were stronger in the blends made with tuna-skin gelatin than in the blends made with bovine-hide gelatin. As a result, the fish gelatin–chitosan films were more water resistant (∼18% water solubility for tuna vs 30% for bovine) and more deformable (∼68% breaking deformation for tuna vs 11% for bovine) than the bovine gelatin–chitosan films. The breaking strength of gelatin–chitosan films, whatever the gelatin origin, was higher than that of plain gelatin films. Bovine gelatin–chitosan films showed a significant lower water vapour permeability (WVP) than the corresponding plain films, whereas tuna gelatin–chitosan ones were only significantly less permeable than plain chitosan film. Complex gelatin–chitosan films behaved at room temperature as rubbery semicrystalline materials. In spite of gelatin–chitosan interactions, all the chitosan-containing films exhibited antimicrobial activity against Staphylococcus aureus, a relevant food poisoning. Mixing gelatin and chitosan may be a means to improve the physico-chemical performance of gelatin and chitosan plain films, especially when using fish gelatin, without altering the antimicrobial properties.     

Does iodine supplementation of the prepartum dairy cow diet affect serum immunoglobulin G concentration,iodine, and health status of the calf?

Absorption of adequate IgG from colostrum is critical to provide the newborn calf with adequate immunological protection and resistance to disease. Excessive iodine supplementation of the prepartum ewe reduces IgG absorption of her offspring; it is possible that excessive iodine supplementation of the prepartum dairy cow may similarly impair the ability of the calf to acquire immunological protection. The objectives of this study were to determine whether the iodine status, health status, and ability of calves to absorb IgG from colostrum were affected by prepartum iodine supplementation strategies of their dams. Dairy cows (n = 127) received one of the following levels of iodine supplementation precalving: 15 mg of iodine/kg of dietary dry matter (DM) (HI); no additional iodine supplementation (MI); 5 mg/kg of dietary DM (SI); and 15 mg of iodine/kg of DM for the first 3.5 wk of the precalving period and no additional supplementation for the second 3.5 wk (HMI). Calves were assigned to 1 of 6 experimental treatments, based on the prepartum iodine supplementation treatment of their dam and the precalving treatment group of the cows from which the colostrum fed was obtained: (1) HI_HI: born to HI dams, fed HI colostrum (i.e., colostrum produced by cows in the HI group); (2) MI_MI: born to MI dams, fed MI colostrum; (3) SI_SI: born to SI dams, fed SI colostrum; (4) HI_MI: born to HI dams, fed MI colostrum; (5) MI_HI: born to MI dams, fed HI colostrum; and (6) HMI_HMI: born to HMI dams, fed HMI colostrum. Concentration of calf serum IgG and plasma inorganic iodine (PII) was measured at 0 and 24 h of age. Apparent efficiency of absorption for IgG was determined. Health scores were assigned to calves twice weekly and all episodes of disease were recorded. Cow experimental treatment group affected calf PII at 0 h of age; the PII of calves born to HI dams (987.2 µg/L) was greater than that of calves born to MI dams (510.1 µg/L), SI (585.2 µg/L), and HMI dams (692.9 µg/L). Calf experimental treatment group affected calf PII at 24 h of age; the PII of HI_HI (1,259.2 µg/L) and HI_MI (1,177.8 µg/L) calves was greater than MI_MI (240.7 µg/L), SI_SI (302.2 µg/L), HMI_HMI (320.7 µg/L), and MI_HI (216.3 µg/L) calves. No effect of experimental treatment was observed on the concentration of IgG measured in calf serum at 24 h of age, or on apparent efficiency of absorption. Experimental treatment had no effect on the likelihood of a calf being assigned a worse nasal, eye and ear, cough, or fecal score within the study period, nor did it affect the probability of a calf receiving treatment for a disease a greater number of times. Prepartum iodine supplementation of cows at 15mg/kg of DM increased the iodine levels in their calves at birth and 24 h of age, but did not affect their ability to absorb IgG from colostrum. Supplementation with iodine above the minimum requirements established by the National Research Council was unnecessary to ensure appropriate iodine levels in calves at birth.     

A review of the structure,function, and application of plant-based protein–phenolic conjugates and complexes

Interactions between plant-based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health-promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy-reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.     

Validation of a wide-spectrum microbiological tube test,the EXPLORER® test,for the detection of antimicrobials in muscle from different animal species

Explorer® is a simple and fast new kit for the detection of inhibitory substances in raw meat. The test, a 96-well microtitre plate, is based on the inhibition of microbial growth (Geobacillus stearothermophilus spores). It was validated in accordance with European Commission Decision 2002 European Commission. 2002. Commission Decision 2002/657/EC of 12 August 2002: implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Off J Eur Comm, L221: 8–36.  [Google Scholar]/657/EC (2002). The specificity and detection capabilities for five compounds from major antimicrobial families and robustness were studied. The specificity of the test was assessed with four different animal species and was found to be very satisfactory (false-positive rates lower than 10%). The detection capabilities for amoxicillin (10 µg kg^?1) and tylosin (100 µg kg^?1) were at the maximum residue limit (MRL) level (50 and 100 µg kg^?1, respectively) for both, for doxycycline (200 µg kg^?1) and sulfathiazole (200 µg kg^?1) at twice the MRL (100 µg kg^?1 for each) and for cefalexin (500 µg kg^?1) at 2.5 times the MRL (200 µg kg^?1). Twenty-one samples were analysed in parallel with the Four Plate Test, the STAR protocol and the Explorer® test. One false-positive result and two false-negative results (samples containing oxytetracycline) were reported with the Explorer® test. In conclusion, the Explorer® test was shown to be robust and easily automated. Photometric reading allows informatic data storage and objective readings between technicians and days. The test can be used as a wide screening test because it enables detection of most of the antimicrobial families (penicillins, cephalosporins, tetracyclines, sulphonamides, and macrolides) in muscles from different animal species (porcine, bovine, ovine, poultry).     

Morphological characterization of wheat powders, how to characterize the shape of particles?

A quantitative method was developed to evaluate the shape of wheat powder particles. The method relies on a dispersion system designed to scatter particles on a transparent glass slide. A digital image acquisition system based on specialized software was then used to analyze the acquired images. Particles (1000) were analyzed with respect to four shape factors (circularity, elongation, convexity, and compactness). Dispersion of experimental values characterizes the large heterogeneity in wheat flour particles’ shapes. The results demonstrate that small particles of wheat powders have more regular shape than big ones, due to possible erosion mechanisms occurred during milling.     

Modulation of the bovine innate immune response by production of 1α,25-dihydroxyvitamin D3 in bovine monocytes

In cattle, the kidney has been the only known site for production of 1,25-dihydroxyvitamin D₃ [1,25(OH)₂D₃] from 25-hydroxyvitamin D₃ [25(OH)D₃] by 1α-hydroxylase (1α-OHase). Based on human studies, it was hypothesized that bovine monocytes could produce 1,25(OH)₂D₃ upon activation and 1,25(OH)₂D₃ would regulate expression of vitamin D-responsive genes in monocytes. First, the effects of 1,25(OH)₂D₃ on bovine monocytes isolated from peripheral blood were tested. Treatment of nonstimulated monocytes with 1,25(OH)₂D₃ increased expression of the gene for the vitamin D 24-hydroxylase (24-OHase) enzyme by 51 ± 13 fold, but 1,25(OH)₂D₃ induction of 24-OHase expression was blocked by lipopolysaccharide (LPS) stimulation. In addition, 1,25(OH)₂D₃ increased the gene expression of inducible nitric oxide synthase and the chemokine RANTES (regulated upon activation, normal T-cell expressed and secreted) in LPS-stimulated monocytes 69 ± 13 and 40 ± 12 fold, respectively. Next, the ability of bovine monocytes to express 1α-OHase and produce 1,25(OH)₂D₃ was tested. Activation of monocytes with LPS, tripalmitoylated lipopeptide (Pam3CSK4), or peptidoglycan caused 43 ± 9, 17 ± 3, and 19 ± 3 fold increases in 1α-OHase gene expression, respectively. Addition of 25(OH)D₃ to LPS-stimulated monocytes enhanced expression of inducible nitric oxide synthase and RANTES and nitric oxide production in a dose-dependent manner, giving evidence that activated monocytes convert 25(OH)D₃ to 1,25(OH)₂D₃. In conclusion, bovine monocytes produce 1,25(OH)₂D₃ in response to toll-like receptor signaling, and 1,25(OH)₂D₃ production in monocytes increased the expression of genes involved in the innate immune system. Vitamin D status of cattle might be important for optimal innate immune function because 1,25(OH)₂D₃ production in activated monocytes and subsequent upregulation of inducible nitric oxide synthase and RANTES expression was dependent on 25(OH)D₃ availability.     

n was 3∶1∶0.3, and the goo

ared when Kakkalide ranged between 0.484 μg and 3.872 μg. This method was quick, simple and convenient, thus providing scientific basis for controlling the quality of Pue