Off flavours in large waterbodies: physics, chemistry and biology in synchrony.

The Laurentian Great Lakes of North America are a drinking water source for millions of Canadian and US consumers. These waterbodies have undergone extensive change over the past century as a result of widespread degradation and remediation. Many of the Lakes are prone to taste and odour (T&O), and although these outbreaks have been poorly monitored, evidence suggests that they are increasing in frequency. Tracing and controlling T&O in such large systems presents a challenging task, due to their physical size and complexity. This paper presents an overview of recent investigative and management approaches to T&O in Lake Ontario and its outflow, the St. Lawrence River. We have identified three distinct patterns of T&O in these source-waters, caused by geosmin and 2-methylisoborneol and differing in their planktonic and benthic sources, and temporal and spatial dynamics. Each pattern has required a different approach by scientists and management, in partnership with the water industry. We have shown these T&O outbreaks are caused and moderated by physical, chemical and biological mechanisms over a spectrum of spatial and temporal scales. Canadian municipalities affected by these outbreaks have been key to the investigation of the links between T&O and ecosystem processes with the aim to develop more proactive water treatment and long-term management.     

Microprocessor testability

As the level of microprocessor complexity increases to several hundred thousand transistors for a single-chip machine, it is becoming very difficult to test commercially available designs to the level of fault coverage desired by some customers. In order to achieve near 100-percent coverage of single stuck-at faults, future microprocessors must be designed with special testing features (designed for testability). The authors describe the testing problem for microprocessors, including the various methods of generating test sets and their application by the user. A survey of the testability features of some of today's commercially available microprocessors is presented. Suggestions for testability features for future-generation microprocessors are also discussed     

Associations among milk yield, yield persistency, conception, and culling of Israeli Holstein dairy cattle

Genetic correlations among Predicted Differences for milk yield corrected for economic value of fat content, annualized yield, yield persistency, conception rate, and culling rate were estimated. Correlations were .43 between yield persistency and annualized yield, .42 between yield persistency and conception rate, and .1 between annualized yield and conception rate. For Predicted Differences for these traits computed separately for each of first three parities, correlations between pairs were highest for annualized yield and lowest for culling rate. Regression coefficients for conception rate from cow insemination records on daily yield preceding insemination and on absolute change of yield during month of insemination were significantly negative for the first three parities. A positive pleiotropic effect for yield, yield persistency, and conception rate was suggested; therefore, progeny testing for yield persistency may improve yield and conception rate. High yields and large changes of yield during month of insemination adversely affected conception rate of cows within herds.     

Components of genetic variance and covariance for linear type traits in Jersey cattle

First available appraisals for 67,644 Jersey cows were used to estimate relative magnitudes of additive and selected sources of nonadditive genetic variance and covariance for 13 type traits scored linearly from 50 to 99 points. Covariances among four types of relatives were used to estimate components of genetic variance and covariance for each of the 13 traits. Direct additive, direct dominance, and additive maternal genetic variances and the direct-maternal additive genetic covariance were estimated using covariances among paternal half-sibs, full-sibs, daughters and dams, and maternal half-sibs. Estimates of additive genetic variance were 11 to 36% of variance within herd-appraiser subclasses with largest values for stature, strength, rump angle, rump width, and udder depth. Dominance components were two to four times the magnitude of additive components for dairy character, rump width, fore udder, rear udder height, rear udder width, and suspensory ligament but much smaller for other traits. Maternal effects and the direct-maternal additive genetic covariance appeared small for all linear type traits.     

A 16-Mbit/s adapter chip for the IBM token-ring local area network

The authors describe a 9.02×9.02-mm chip built in 1-μm CMOS with two levels of metal and an additional mask level for fabricating capacitors. It contains both analog and digital circuits and has provisions for self-test. The function includes the transmitter, receiver, protocol handler, an microprocessor, as well as interfaces for RAM/ROM storage, IBM PC bus, IBM PS/2 bus, IBM 3174 bus, and Motorola 68000 bus. The physical design terrains are formed by 24K circuits of standard cell gates, a 10K-circuit equivalent hand-honed custom microprocessor, and an analog macro. The chip operates from a single 5-V supply, and the power consumption is 0.8 W nominal at 16 Mb/s. The chip can also be operated at 4 Mb/s     

Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions

The effects of adding sodium hydroxide (NaOH), separately or in combinastion with various inorganic phosphates, on meat emulsion characteristics were studied. In comparing the addition of either NaPP or NaOH, 0.075% NaOH resulted in a higher raw emulsion pH and greater solubilized protein than 0.30% NaPP, but NaPP resulted in a more stable emulsion. The combination of 0.075% NaOH and 0.30% NaPP resulted in a soluble protein level less than when the ingredients were added individually and only slightly higher than if neither were present. The addition of NaOH (at 1 part NaOH to 4 parts phosphate) decreased cooked yields. With NaAPP and NaPP, NaOH reduced yields below that of the control.