Heritabilities for Lactation Average of Somatic Cell Counts in First,Second, and Third or Later Parities

Heritabilities were estimated for lactation average log, base 2, somatic cell count from cows with four or more tests in each lactation. Estimates were for first, second, and third or later parities (defined by age at calving) individually and for mixed parities. Estimates were from sire components of variance with numbers of sires and daughters of 406 and 22,140; 337 and 8,659; 311 and 6,122; and 310 and 10,217 for mixed, first, second, and third or later parities, respectively.Both sire and error components of variance increased with parity. Heritabilities were .18, .09, .10, and .29, for mixed, first, second, and third or later parities.     

Ochratoxin A in pork kidneys--description of a method

A rapid procedure for the isolation and clean-up on a silica gel column is described for the determination of Ochratoxin A from pork kidneys. The detection limit is 0.3 microgram/kg.     

SENSITIVITY OF LISTERIA MONOCYTOGENES TO SPICES AT TWO TEMPERATURES

Thirteen spices were screened for growth inhibition effect against Listeria monocytogenes at 24°C using a concentration gradient plate method. Cloves, and oregano were the two most inhibitory spices with MIC values ranging from 0.5 to 0.7% (W/V). Inhibition was also detected with sage and rosemary (MIC of 0.7 to 1.0%) as well as nutmeg (MIC of 1.1–1.4%). Black pepper, chili, cinnamon, garlic, mustard, paprika, parsley and red pepper at a concentration up to 3.0% did not inhibit the growth of the organisms. The effect of cloves, oregano and sage on the growth and survival of L. monocytogenes Scott A was further tested in tryptic soy broth at both 4 and 24°C. At a concentration of 0.5 or 1.0%, cloves were bactericidal and oregano was bacteriostatic to this organism at both incubation temperatures. Sage at these two concentrations was bactericidal at 4°C and bacteriostatic at 24°C. When tested in sterile meat slurry, a 1.0% level of either cloves or oregano had little effect on the growth of L. monocytogenes Scott A at 4 or 24°C.     

Component vs. system burn-in techniques for electronic equipment

Simulation can be used to determine the effects of different combinations of in-process and system burn-in times. It is shown that optimal burn-in at each stage of component assembly is not always optimal for the final system. Simulation is used to evaluate a nonrepairable system and provides individual component burn-in times that optimize the mean residual life of the assembled system     

PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

The physiological consequences of minimal processing are dire. Mechanical injury sets off a complex series of events which result in loss of quality (i.e. color, texture and flavor). Control of this wounding response is a major obstacle that must be overcome. To prolong postharvest life, respiration must be reduced while producing enough energy to maintain the “energized state”. The central roles of membranes and calcium in maintaining quality are discussed.