Distribution and characterization of enterostatin-like immunoreactivity in human cerebrospinal fluid

The effects of two highly fermentable dietary fibers (guar gum and pectin) on the type and concentrations of cecal polyamines as affected by the intestinal microflora were studied in groups of germ-free (n = 10/group) and conventional rats (n = 6/group). Both germ-free and conventional rats were randomly assigned to one of three treatments as follows: 1) fiber-free control diet, 2) control diet + 10% guar gum and 3) control diet + 10% pectin. In germ-free rats, guar gum and pectin had no effect on cecal polyamine concentrations. Putrescine was confirmed to be the major endogenous polyamine within the gut lumen. In cecal contents of conventional rats, both guar gum and pectin led to the appearance of cadaverine and to elevated putrescine concentrations in comparison with the fiber-free control diet (1.35 +/- 0.15 and 2.27 +/- 0.32, respectively, vs. 0.20 +/- 0.03 micromol/g dry weight, P < 0.05). The cecal cadaverine concentration was higher in pectin- than in guar-fed rats (8.20 +/- 0.89 vs. 1.92 +/- 0.27 micromol/g dry weight, P < 0.05). Counts of total bacteria, bacteroides, fusobacteria and enterobacteria were higher (P < 0.05) in rats fed guar gum and pectin. Bifidobacteria were found exclusively in guar-fed rats. In vitro studies on selected species representing the numerically dominant population groups of the human gut flora (bacteroides, fusobacteria, anaerobic cocci and bifidobacteria) were examined for their ability to synthesize intracellular polyamines. These experiments demonstrated the ability of bacteroides, fusobacteria and anaerobic cocci to synthesize high amounts of putrescine and spermidine. Calculations based on these results suggest that the intestinal microflora are a major source of polyamines in the contents of the large intestine.     

Cyclobutanones as markers for irradiated samples of Brie and Camembert cheese

The feasibility of applying a chemical method based on the formation of 2-alkylcyclobutanone to samples of irradiated soft cheese (Brie and Camembert) was investigated. Significant quantities of 2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB) were detected in both types of irradiated cheese and are proposed as qualitative markers. Other members of the cyclobutanone family (decyl- and tetradecenyl-) are also thought to be present but could not be substantiated due to a lack of authentic standards. These compounds were absent from the unirradiated samples. Results also show a significant linear relationship between the irradiation dose (1 to 8 kGy) and the amount of DCB and TCB detected in the cheese.     

Model-free adaptive control design using evolutionary-neural compensator

It is well-known that conventional control theories are widely suited for applications where the processes can be reasonably described in advance. However, when the plant’s dynamics are hard to characterize precisely or are subject to environmental uncertainties, one may encounter difficulties in applying the conventional controller design methodologies. In this case, an alternative design is a model-free learning adaptive control (MFLAC), based on pseudo-gradient concepts with compensation using a radial basis function neural network and optimization approach with differential evolution technique presented in this paper. Motivation for developing a new approach is to overcome the limitation of the conventional MFLAC design, which cannot guarantee satisfactory control performance when the nonlinear process has different gains for the operational range. Robustness of the MFLAC with evolutionary-neural compensation scheme is compared to the MFLAC without compensation. Simulation results for a nonlinear chemical reactor and nonlinear control valve are given to show the advantages of the proposed evolutionary-neural compensator for MFLAC design.     

Computational intelligence approach to PID controller design using the universal model

Despite the popularity of PID (Proportional-Integral-Derivative) controllers, their tuning aspect continues to present challenges for researches and plant operators. Various control design methodologies have been proposed in the literature, such as auto-tuning, self-tuning, and pattern recognition. The main drawback of these methodologies in the industrial environment is the number of tuning parameters to be selected. In this paper, the design of a PID controller, based on the universal model of the plant, is derived, in which there is only one parameter to be tuned. This is an attractive feature from the viewpoint of plant operators. Fuzzy and neural approaches - bio-inspired methods in the field of computational intelligence - are used to design and assess the efficiency of the PID controller design based on differential evolution optimization in nonlinear plants. The numerical results presented herein indicate that the proposed bio-inspired design is effective for the nonlinear control of nonlinear plants.     

Molecular aspects of cell wall modifications during fruit ripening

Fruit ripening is associated with cell wall modifications. The present review focuses on cell wall components and the nature of noncovalent and covalent interactions in the primary cell wall. The role of structural protein cross-links are evaluated within the context of cell wall-mediated changes in texture during fruit ripening. The article discusses molecular approaches in fruit cell wall interactions to regulate processes in fruit ripening in order to improve post-harvest textural characteristics.     

Comparative Simulation of GIS-Based Rainwater Management Solutions

Rain Water Harvesting (RWH) as a solution for sustainable rainwater management is the focus of this research. To locate the potential sites for RWH, multi-criteria analysis following analytical hierarchy process using land-use/landcover, slope, drainage density, and runoff depth has been performed. By introducing continuous soil moisture accounting procedure in the globally used SCS-CN method, discrepancies in computed runoff values have been assessed. To appraise the usefulness of revised Soil Moisture Accounting (SMA) -enhanced SCS-CN models, a number of modifications have been compared. The models’ performance has been evaluated using R², Root Mean Square Error (RMSE), Nash Sutcliffe Efficiency (NSE), Percent BIAS (PBIAS) statistical indicators, and Rank Grading System (RGS) and the best has been selected to calculate the runoff depth for RWH potential zones. The resultant suitability map classifies Gurriala catchment into three suitability zones. 33.8% of the total area has been found as least suitable, comprised mainly of forest, residential land, and water bodies, while 46.8% and 19.4% of the area is recognized as moderately suitable and high suitable respectively. Selected suitable sites have been further classified into suitability zones for enhanced RWH structures and runoff volume contributed by each RWH structure has been computed. The total runoff potential of the area is 22.47 MCM that is enough to fulfill the water demands of suburban areas as a most inexpensive solution.

     

Data correction technique for using common electrochemical apparatus for the measurement of crystal impedance

Crystal impedance (CI) is a well-known technique which extends the capabilities of the quartz crystal microbalance (QCMB) technique by refining the apparent mass change reported by QCMB resonance frequency measurements into a corrected mass change and an energy loss or dissipation component. In addition to mass change, the energy loss component can provide information about additional sample properties, such as surface rigidity or roughness, as well as the viscoeleastic properties of the medium in which measurements are performed. Previous reports of CI measurements involve the use of a network analyzer, an instrument not commonly found in an electrochemical research group. Here, we describe how to utilize a more common electrochemical impedance spectroscopy (EIS) system with sufficient bandwidth for the purpose of collecting CI data. Specifically, we discuss the measurement setup required to minimize impedance mismatch and a means of mathematically correcting for the impedance of the measurement system itself. We demonstrate the utility of this system using the CI response of a Pt-coated crystal to D-fructose solutions with known density and viscosity.     

Selenium in health and disease: A review

Selenium (Se) was discovered 180 years ago. The toxicological properties of Se in livestock were recognized first; its essential nutritional role for animals was discovered in the 1950s and for humans in 1973. Only one reductive metabolic pathway of Se is well characterized in biological systems, although several naturally occurring inorganic and organic forms of the element exist. The amount of Se available for assimilation by the tissues is dependent on the form and concentration of the element. Se is incorporated into a number of functionally active selenoproteins, including the enzyme glutathione peroxidase, which acts as a cellular protector against free radical oxidative damage and type 1 iodothyronine 5'‐deiodinase which interacts with iodine to prevent abnormal hormone metabolism. Se deficiency has been linked with numerous diseases, including endemic cardiomyopathy in Se‐deficient regions of China; cancer, muscular dystrophy, malaria, and cardiovascular disease have also been implicated, but evidence for the association is often tenuous. Information on Se levels in foods and dietary intake is limited, and an average requirement for Se in the U.K. has no been established. Available data suggest that intake in the U.K. is adequate for all, except for a few risk groups such as patients on total parenteral nutrition or restrictive diets.     

Some flavouring constituents of cassava and of processed cassava products

Flavouring constituents of cassava, gari and farine were analysed and compared. The characteristic compounds of gari were identified as pyrazines and lactic acid. Farine, which is either unfermented or fermented for a much shorter time than gari, was qualitatively similar but had fewer volatiles, present in small amounts. Pyrazines and lactic acid were absent from cassava, the flavouring constituents of which were fewer and qualitatively different from those of gari and farine. The characteristic flavour of gari and farine was largely due to the fermentation and roasting processes.