Genetic nomenclature for Trypanosoma and Leishmania

We investigated the effect of chronic ethanol administration and its withdrawal on the polypeptide levels of NMDA receptor subunits such as NR1, NR2A, and NR2B in the rat cerebral cortex and hippocampus using Western blot analysis technique. Our results indicate that chronic ethanol treatment upregulates NMDA receptor subunits NR1, NR2A, and NR2B ( approximately 35%). At 48 h of last dose of ethanol administration, the protein content returned to almost control level, thereby demonstrating the reversibility of the changes.     

Analysis of microwave ovens loaded with lossy process materials using the transmission-line-matrix method

The transmission-line-matrix (t.l.m.) numerical analysis technique is used in this paper to evaluate resonant frequencies and field parameters of the generated modes in microwave ovens loaded with lossy process materials. Analysis is made for the variation of resonant frequencies with the loss factor of the loading material. Temperature rise profile through the load is predicted from the calculated results of field parameters of sustained modes. The demonstrated data are for the dimensional parameters of a rectangular cavity of a commercial microwave oven operating at the standard heating frequency 915 MHz.     

The influence of deformation rate on the cyclic behavior of pure iron

On subjecting annealed polycrystalline iron to different cyclic deformation rates under strain control, the saturation stress and the number of cycles over which saturation occurs, increases as the rate increases. This is explained in terms of the amount of plastic deformation taking place in each cycle being rate dependent. The substructure has been examined and well defined deformation cells develop once saturation has been reached. Cell size is inversely related to saturation stress. Cyclic deformation rate change tests have been conducted and the value of the average dislocation velocity-stress exponent is very similar to that determined from monotonic strain rate change test data. On increasing the deformation rate, transient yielding behavior is observed. The stress immediately exceeds the anticipated level for the new deformation rate and then falls back to this level on further cycling. Such behavior may be accounted for by the boundary source theory of yielding and subsequent rearrangement of the cells.     

Optimal observations in decentralized systems

We study here the problem of improving the performance of decentralized regulators by optimizing the constrained observation matrices. A numerical example illustrates the solution.     

A new heuristic approach to assembly line balancing

The main feature of the method suggested in this paper is the assignment of priority to elements and priority elements are preferred to non-priority elements when assigning elements to stations. It gives the minimum number of stations under a predetermined cycle time. The work element time is considered to be invariant. This method has been tested by solving nearly all the problems available in the pertinent literature. This method yields better or similar results as available in the literature. A computer program incorporating the new heuristic method is presented in the paper.     

Effect of soaking,dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.     

Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use

Canary seed is a true cereal with unique composition. The current study employed light and fluorescence microscopy to visualise starch, protein, phenolics and phytate in hairless canary seed (CDC Maria), a cultivar developed potentially for food use. Macronutrients, minerals and vitamins were evaluated in the developed cultivar and compared with a commercial hairy canary seed, cv. Keet. A control common wheat, cv. Katepwa, was grown adjacent to the canary seed varieties. The compositions of the two canary seed varieties were found to be similar with an average of 55.8 g/100 g of starch, 23.7% g/100 g of protein, 7.9% of crude fat, 7.3 g/100 g of total dietary fibre, 1.8 g/100 g of soluble sugar and 2.3 g/100 g of total ash in the whole grain. Regardless of the milling fraction (whole grain flour, white flour or bran), canary seed had more protein and crude fat and less starch, total dietary fibre and soluble sugar than had wheat. It also had higher concentrations of several minerals and vitamins than did wheat. The structure of the canary seed grain exhibited compound starch granules and protein bodies embedded in a protein matrix similar to that of the oat kernel. Baking tests showed that bread made with 100% hairless canary seed flour was significantly lower in loaf volume and crust and crumb colour than was wheat bread. However, bread with loaf volume, specific volume and crust colour comparable to those of the bread control was achieved by using up to 25% of hairless canary seed or 15% of roasted canary seed flour, thus demonstrating its potential for food applications.