Diagnostic accuracy of a rural live video telepathology system

Accuracy of diagnoses rendered using a live video telepathology network was assessed for permanent sections of surgical pathology specimens. To determine accuracy, telepathology diagnoses were compared with those obtained by directly viewing the glass slide using a standard microscope. A total of 294 cases were read via both telepathology and glass slide by attending pathologists at a tertiary care medical center. Overall accuracy was defined as exact concordance between diagnoses. Clinically insignificant differences in diagnoses were excluded to determine clinically significant accuracy. For the 285 cases with complete data, the overall accuracy for telepathology was 0.912 (95% confidence interval [CI], 0.872-0.941), whereas the overall accuracy for glass slide readings was 0.968 (95% CI, 0.939-0.985). This difference is statistically significant (p = 0.009). When focusing on clinically significant discrepancies, where the difference in diagnosis might affect therapeutic decisions, the video accuracy was only slightly less than the glass slide accuracy (0.965 [95% CI, 0.934-0.982] vs. 0.982 [95% CI, 0.957-0.994], respectively), but this difference is not statistically significant (p = 0.302). Most of the cases with clinically significant differences involved lesions with inherently high interobserver variation. Certainty of diagnosis did not differ between video and glass slide readings (p = 0.911), but there was an association between certainty of diagnosis and diagnostic accuracy for video (p = 0.003 for clinically significant accuracies). Based on these findings, we recommend when using this telepathology system that only preliminary diagnoses should be given in the following situations: for diagnostic areas with known high interobserver variability; when the consultant has any degree of uncertainty about the presence or absence of the lesion in question; and when there is insufficient experience using telepathology as a diagnostic medium.     

EFFECTS OF SALT AND SUCROSE ADDITION ON THERMAL DENATURATION AND AGGREGATION OF WATER-LEACHED FISH MUSCLE1

Heat-induced denaturation of water-leached fish muscle proteins, as affected by addition of sucrose and/or salt, were investigated by differential scanning calorimetry (DSC). Net enthalpic changes for these muscle proteins were always endothermic in nature, and of a greater magnitude at faster heating rates. This was interpreted to infer that aggregation at lower heating rates led to formation of a gel structure in which potential bondings were more completely accomplished; that is, a more energetically favorable structure was attained with slow heating. The stabilization of proteins by sucrose, and destablization of proteins by salt, were revealed by shifts in transition peaks and activation energies, the latter determined by two methods of kinetic analysis.     

绿色电镀技术系统示范项目

根据生产实践和现场数据,详细介绍了安美特公司配合中国环境保护产业协会和中国表面工程协会共同启动的"绿色电镀技术示范项目"的实施状况.该示范项目的核心内容是包括前处理、锌合金电镀及后处理在内的防腐蚀镀层组合实用技术.经被试点电镀企业投放于大生产实践的长期使用,该示范项目取得了上佳的环境和经济效益:单位水耗降低了85%,单位能耗降低了65%;电镀废水中COD减少了50%,电镀速率提高了50%,产品一次合格率从90%提高到98%;钝化液中锌杂质削减了65%～95%,铁杂质削减了85%～95%,而且彻底杜绝了锌镍合金电镀过程中氰化物的产生.     

AFFS技术在大尺寸LCD-TV的进展（英文）

最近我们发展了AFFS技术,做出了32″LED背光源的LCD-TV,色域达到了105%,对比度1200：1,在140°所有视角的对比度达到了100以上,我们采用双轴补偿膜大大提高了颜色漂移的特性。这些光学特性结果的取得是与工艺制作、光学材料的优化、新AFFS像素的设计分不开的。     

High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties

Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.     

ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRY

The antioxidant activity of water-soluble natural extracts from an edible seaweed , Sargassum horneri, was evaluated by examining the radical scavenging activities of the extracts of hydrolyzates from S. horneri on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and alkyl radicals. A spin-trapping electron spin resonance (ESR) spectrophotometer was employed and the results were compared for their ESR signal intensity. The brown seaweed S. horneri was enzymatically hydrolyzed to prepare water-soluble extracts by five carbohydrases (AMG, Celluclast, Termamyl, Ultraflo and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex). The extracts so prepared exhibited strong scavenging activity on DPPH, hydroxyl and alkyl radicals. The scavenging activity of the radicals increased with increased concentration of the extracts. The scavenging results were higher or similar for hydroxyl and alkyl radicals, and lower for DPPH radical compared with vitamin C as a reference. Viscozyme and Alcalase extracts were superior and scavenged radicals examined better than the extracts prepared by other carbohydrases and proteases.     

Gelatinization and Liquefaction of Starch with a Heat Stable α-Amylase

Sweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam-jacketed kettle or in a twin-screw extrusion cooker in a single step process with a heat stable ex-amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2-6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a-amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a-amylase at a barrel temperature of 120°C.     

Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin-Biotinylated IgY Chromatography

High-purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one-step process using avidin-biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgY_IgG) were biotinylated with biotinyl amido-hexanoic acid-N-hydroxy-sulfo-succinimide ester without any notable effect on antigen-binding activity, and coupled to immobilized avidin columns. The resulting avidin-biotinylated IgY_IgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgY_IgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine-HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.     

EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS

Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration . Salmonella typhimurium at 2 × 10⁵ CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm² current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO₃, and at 45 min in NaC₂H₃O₂ at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na₃PO₄ and at 60 min in Na₂CO₃ at 0.0015 M concentration by electricity in combination with high pH .