Prediction of timber bending strength and in-member cross-sectional stiffness variation on the basis of local wood fibre orientation

Machine strength grading of structural timber is based upon relationships between so called indicating properties (IPs) and bending strength. However, such relationships applied on the market today are rather poor. In this paper, new IPs and a new grading method resulting in more precise strength predictions are presented. The local fibre orientation on face and edge surfaces of wooden boards was identified using high resolution laser scanning. In combination with knowledge regarding basic wood material properties for each investigated board, the grain angle information enabled a calculation of the variation of the local MOE in the longitudinal direction of the boards. By integration over cross-sections along the board, an edgewise bending stiffness profile and a longitudinal stiffness profile, respectively, were calculated. A new IP was defined as the lowest bending stiffness determined along the board. For a sample of 105 boards of Norway spruce of dimension 45 × 145 × 3,600 mm³, a coefficient of determination as high as 0.68–0.71 was achieved between this new IP and bending strength. For the same sample, the coefficient of determination between global MOE, based on the first longitudinal resonance frequency and the board density, and strength was only 0.59. Furthermore, it is shown that improved accuracy when determining the stiffness profiles of boards will lead to even better predictions of bending strength. The results thus motivate both an industrial implementation of the suggested method and further research aiming at more accurately determined board stiffness profiles.     

The availability of soluble oxalates in stir‐fried silver beet (Beta vulgaris var. cicla) leaves eaten with yoghurt

Silver beet (Beta vulgaris var. cicla) leaves contain oxalates, and the addition of yoghurt, a food rich in calcium, to stir‐fried leaves was investigated as a way of reducing the soluble oxalate content. Fourteen participants ingested 115 g stir‐fried silver beet leaves with or without standard yoghurt and low‐fat yoghurt, respectively. Stir‐fried silver beet leaves contained 209.1 ± 0.1 mg of total oxalates per meal fresh weight (FW) and 109.2 ± 0.1 mg of soluble oxalates per meal FW. The proportion of soluble oxalates was reduced from 52% to a mean of 30% of the total oxalates when standard yoghurt or low‐fat yoghurt was added. The mean absorption of oxalate was determined by measuring the output of oxalate in the urine over a 6‐h period following ingestion of the meals. The mean absorption of oxalate from stir‐fried silver beet leaves was 2.41%, which reduced to 1.10% and 0.89% when consumed with standard yoghurt and low‐fat yoghurt, respectively.     

Effects of flour from different barley varieties on barley sour dough bread

Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum A1 to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture.

The barley varieties influenced both the sour dough properties and the properties of the barley bread. The pH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 ml NaOH/ 10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The β-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour.     

DETERMINATION OF TOTAL NITROGEN IN BARLEY AND MALT BY COMBUSTION METHOD—COLLABORATIVE TRIAL

A combustion method, relying on the Dumas principle, for the determination of total nitrogen in barley and malt, has been collaboratively tested by the Analysis Committee of the European Brewery Convention. Repeatability, r₉₅, and reproducibility, R₉₅, values were 0.063 and 0.116% of dry matter, respectively, for samples with nitrogen contents in the range 1.23 to 1.86% N of dry matter. There was no significant difference between these values for barley and malt. The Analysis Committee approved the adoption of the combustion method for inclusion in Analytica EBC as an alternative method.     

Medroxyprogesterone acetate, estradiol, FSH and LH in peripheral blood after intramuscular administration of Depo-ProveraR to women

In this review article, the case in favour of the need for psychosexual counselling in family planning practice will be presented. Since psychosexual counselling is a multidisciplinary subject, family planning clinics and practices are ideally suited to the task. In presenting the case, liberal illustrative examples are provided in order to depict what the current and suggested extended facilities and techniques involve. The article is also intended to act as a comprehensive guide for students, nurses, medical practitioners and specialists alike, to bring them up to date in new concepts in history taking, physical examination and the sexually explicit aspects of family planning. Traditionally taught concepts may well be out of date in a modern society.     

Genetic evaluation of in-line recorded milkability from milking parlors and automatic milking systems

The overall objective of this study was to assess the use of in-line recorded milkability information from dairy herds with conventional milking parlors (CMP) and from herds with automatic milking systems (AMS) for genetic evaluation. Some genetic parameters were previously studied on AMS data for 2,053 Swedish Holstein (SH) and 1,749 Swedish Red (SR) cows in 19 herds. These data were combined in the present paper with milkability information from 74 herds with CMP, including 11,123 SH cows and 7,554 SR cows. Genetic parameters were estimated for the CMP data and genetic correlations were estimated between milkability traits measured in the 2 systems. Average flow rate and milking time were derived and used as similar milkability traits for both systems, whereas box time was used only for AMS herds. Estimated heritabilities were in the range from 0.24 to 0.49. Even though the traits were differently defined in the 2 milking systems, the corresponding traits recorded in AMS and CMP were genetically closely related (0.93–1.00). Similarly, close genetic relationships were shown between milkability traits in different lactations in both breeds (0.93–0.99). Thus, it should be possible to treat milkability traits in different lactations and from different milking systems as the same traits in genetic evaluations. The various milkability traits were also highly genetically correlated, indicating that the inclusion of just one trait in the genetic selection program would efficiently select for milkability without the need to consider all measures. Comparisons of repeatability and random regression models, combining all information from the 2 systems for genetic evaluation, were done to find the most suitable model for genetic evaluation purposes. Even though the random regression models were favored in the formal model tests to evaluate suitability, correlation coefficients between test-days within lactation were high (0.7–0.8) and small differences in breeding values resulted among different models. That would indicate that a few test-days per cow would produce accurate breeding values for milkability.     

Optimal conditions for mycelial growth of Schizosaccharomyces japonicus cells in liquid medium: it enables the molecular investigation of dimorphism

The non‐pathogenic dimorphic fission yeast, Schizosaccharomyces japonicus, could be a suitable model organism for investigation of the genetic background of mycelial growth, as it has a haploid chromosome set and its genome is sequenced. Since earlier results have suggested that its morphological transition required solid substrates, but molecular biological experiments would require hyphae production in a liquid medium, we wanted to find circumstances which would enable hyphae production in liquid media. Several external conditions were investigated, but the strongest inducer was fetal bovine serum (FBS). Its positive effect could be hampered by heat and was dependent on pH, temperature and concentration of the serum. Other protein‐containing compounds, such as peptone and bovine serum albumin or amino acids, proved to be ineffective or weak. Generally, the uninduced and induced mycelial growth of Sz. japonicus could be improved by lower external pH and higher temperature. Copyright © 2014 John Wiley & Sons, Ltd.     

The potential of colour measurement for strength prediction of thermally treated wood

This paper investigates the effects of thermal treatment of birch with respect to colour and strength. Birch wood was treated at 175 °C and 200 °C for 0 h, 1 h, 3 h and 10 h. In bending-strength experiments, treatment was also performed at 185 °C for 2 h. Both static bending strength and impact bending strength were investigated using multivariate statistics (PLS) for correlation to process parameters, density, EMC, position in board, modulus of elasticity (only in static bending), colour and dimensions of samples. In static bending, two PLS models were designed, one based on process parameters and the other based on colour and EMC. From these models it was concluded that colour is not a useful parameter for prediction of strength. In impacted bending, the correlation was too small to give useful results. One test of static bending strength with matched samples was performed, and it showed a strength reduction of 43% when treatment was conducted at 200 °C for 3 h. Measurement of colour homogeneity of the treated boards showed that the colour is not homogeneous.     

Overproduction of pentose phosphate pathway enzymes using a new CRE-loxP expression vector for repeated genomic integration in Saccharomyces cerevisiae

Two new vectors are described, the expression vector pB3 PGK and the CRE recombinase vector pCRE3. The pB3 PGK has a zeocin-selectable marker flanked by loxP sequences and an expression cassette consisting of the strong PGK1 promoter and the GCY1 terminator. The S. cerevisiae genes RKI1, RPE1, TAL1 and TKL1 were cloned in pB3 PGK and integrated in the locus of the respective gene, resulting in overexpression of the genes. S. cerevisiae TMB 3026, simultaneously overexpressing the RKI1, RPE1, TAL1 and TKL1 genes, was created by successive integrations and removal of the loxP-zeocin-loxP cassette using pCRE3. The 2mu-based pCRE3 carries the aureobasidin A, zeocin and URA3 markers. pCRE3 proved to be easily cured without active counter-selection. The zeocin marker is present on both the pB3 PGK and on pCRE3, so that screening for zeocin sensitivity indicates both chromosomal marker loss and loss of the pCRE3 vector. This feature saves time, since only one screening step is needed between successive chromosomal integrations. Marker recycling did not lead to increased zeocin resistance, indicating that the zeocin marker could be used for more than four rounds of transformation. The use of the CRE/loxP system proved to be a practical strategy to overexpress multiple genes without exhausting available markers.     

Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance (LF-NMR) relaxometry were combined to characterize microstructural changes and water distribution in fresh and cooked pork during an aging period of 14 days. At day 1 (24 h postmortem) a few muscle fibres, which appear swollen, were observed in both fresh and cooked meat. An identical microstructure was still apparent after 14 days, however, the number of muscle fibres showing distinguished characteristics was found to increase throughout the aging period. Hence, it was apparent that during aging the individual fibres swell and disintegrate at different rates. Development in water-holding capacity (WHC) was followed during the aging period using gravimetric methods, and an increase in the WHC in the fresh meat was observed, which resembled the amount of extramyofibrillar water measured by NMR relaxometry (T₂₂ population). This was consistent with the CLSM images, as a substantial increase in the number of myofibrils that appeared swollen, capable of holding more water, was observed during aging. In the cooked meat the width of the T_21c population, reflecting the myofibrillar water in the cooked meat, was seen to decrease during the entire storage period, which corresponds to the development of a more homogeneous structure. In the CLSM data a continuous degradation during the storage period was observed, which could resemble a shift to a more homogeneous structure. Comparison of CLSM of transverse sections of fresh and cooked pork revealed a pronounced shrinkage of muscle fibres upon cooking. This resulted in large gaps between the cooked muscle fibres, which also was visible as shrinkage at the level of the individual myofibrils. This pattern was also reflected in the NMR relaxation data. The cooking-induced shrinkage of the myofibrils occurred concomitantly with a decrease in the amount of intermyofibrillar water within the individual fibre and an increase in the larger extramyofibrillar spaces between fibres, i.e. water is expelled from the myofibrillar matrix upon cooking. Accordingly, the present study demonstrated that the use of CLSM together with NMR relaxometry can provide further information on the relationship between structural characteristics of meat and resultant water distribution.