Water Activity and Temperature Effects on Fungal Growth and Ochratoxin A Production by Ochratoxigenic Aspergillus carbonarius Isolated from Tunisian Grapes

ABSTRACT: This study investigated the effects of temperature (15 to 37 °C) and water activity (0.90 to 0.99) on the growth and production of ochratoxin A (OTA) by Aspergillus carbonarius cultured on synthetic nutrient medium (SNM) after 5 and 10 d of incubation. Total of 8 ochratoxigenic A. carbonarius, isolated from vineyards located in different regions of Tunisia, were used. Growth data were modeled by the flexible model of Baranyi and growth rates at each set of conditions were obtained. For both growth and OTA production, optimal water activity was 0.99; however, optimal temperature varied. The optimal temperature for growth was 30 °C. At 37 °C, the growth rate decreased significantly (P < 0.05). Maximum toxin production occurred at temperatures in the range of 15 to 25 °C with the optimum one depending on the isolate tested. Significant amounts of OTA were produced after only 5 d of incubation. Our results showed that A. carbonarius isolated from Tunisian grapes behave as those from European and Australian grapes, as reported in the literature, although some differences in trends for growth and OTA production were observed.     

Determination of atmospheric turbidity in Bangladesh

Atmospheric turbidity parameters have been determined following Angstrom's method at three locations in Bangladesh namely, Dhaka city (23.7°N) and two rural locations, Haripur (26.03°N) and Sripur (24.11°N). The parameters were obtained from direct solar radiation data for specific spectral regions and for the whole spectrum as measured using a normal incidence pyrheliometer provided with cut-off glass filters. A considerable variation of Angstrom's turbidity parameters for Dhaka over the year was observed with a maximum value in March. The value for Sripur for the month of March was somewhat lower and the value for Haripur for the month of April was not much different from that of Dhaka. Linke turbidity factor T_L was also determined using the new value of solar constant 1367 W/m² for all three locations.     

Effect of Heat-Generating Solid Body on Mixed Convection Flow in a Ventilated Cavity

The mixed convection flow and heat transfer characteristics inside a square ventilated cavity with a heat-generating solid circular body located at the center have been investigated numerically. The inlet opening is at the bottom of the left wall, while the outlet one is at the top of the right wall, and all the walls of the cavity are considered to be adiabatic. A Galerkin weighted residual finite element method is used to solve the governing equations of mass, momentum, and energy. The behavior of the fluid in the ranges of dimensionless cylinder diameter from 0.1 to 0.6 of the heat generating body, thermal conductivity ratio range from 0.2 to 50 between solid and fluid, and heat generating parameter range from 1 to 5 is described in detail. The medium considered is air with a Prandtl number of 0.71. It is found that the flow and temperature field is strongly dependent on the already-mentioned parameters for the ranges considered. The variation of the mean Nusselt number, the dimensionless average drag force, and the average temperature of the fluid versus Richardson number are presented for these parameters.     

Using chemical reactivity to provide insights into environmental transformations of priority organic substances: the Fe⁰-mediated reduction of Acid Blue 129

Sulfonated anthracenedione dyes are medium priority organic compounds targeted for environmental assessment under the Government of Canada's Chemical Management Plan (CMP). Since organic compounds undergo transformations in environmental matrices, understanding these transformations is critical for a proper assessment of their environmental fate. In the current study, we used zero-valent iron (ZVI) to provide insight into reductive transformation processes available to the anthracenedione dye, Acid Blue 129 (AB 129), a dye which is used in the textile industry. At high temperatures, we found that AB 129 was rapidly reduced (within 3 h) after being adsorbed onto the ZVI-surface, whereupon decomposition took place via multiple competitive and consecutive reaction pathways. Reaction products were identified using state-of-the-art accurate mass Liquid Chromatography-Quadrupole Time of Flight-Mass Spectroscopy (LC-QToF-MS). Five transformation products were identified, including a genotoxic (and thus, potentially carcinogenic) end-product, 2,4,6-trimethylaniline. The same products were found at room temperature, demonstrating that the transformation pathways revealed here could plausibly arise from biological and/or environmental reductions of AB 129. Our results demonstrate the importance of identifying reaction product arising from priority substances as part of the environmental risk assessment process.     

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

The effects of marinating time (30, 60, 120 and 180 min) and acidic marinade pH (3.0, 3.2, 3.4, 3.6, 3.8, 4.0 and 4.2) on the instrumental and sensory properties of cooked Chinese-style marinated chicken were investigated. With increasing marinating time up to 180 min, a significant (P < 0.05) increase in surface redness (a∗ value) and the dark pink sensory attribute was observed, along with a corresponding decrease in lightness (L∗ value) and colour penetration. Increased marinating times of 120–180 min were found to produce more acceptable end products with increased scores for colour, aroma and flavour attributes. Marinade uptake was greater at higher marinade pH levels of 3.8, 4.0 and 4.2, with the highest marinade uptake (3.34%) recorded at pH 4.0. As changes to core meat pH were not observed, the effect of marinating time (up to 180 min) and marinade pH on the instrumental and sensory properties of Chinese-style marinated chicken were located principally at the surface of samples. Consumers considered surface colour as contributing to acceptability of marinated chicken to a greater degree compared to colour penetration.     

Anemia prevalence and risk factors in pregnant women in an urban area of Pakistan

BACKGROUND: Anemia affects almost two-thirds of pregnant women in developing countries and contributes to maternal morbidity and mortality and to low birthweight. OBJECTIVE: To determine the prevalence of anemia and the dietary and socioeconomic factors associated with anemia in pregnant women living in an urban community setting in Hyderabad, Pakistan. METHODS: This was a prospective, observational study of 1,369 pregnant women enrolled at 20 to 26 weeks of gestation and followed to 6 weeks postpartum. A blood sample was obtained at enrollment to determine hemoglobin levels. Information on nutritional knowledge, attitudes, and practice and dietary history regarding usual food intake before and during pregnancy were obtained by trained interviewers within 1 week of enrollment. RESULTS: The prevalence of anemia (defined by the World Health Organization as hemoglobin < 11.0 g/dL) in these subjects was 90.5%; of these, 75.0% had mild anemia (hemoglobin from 9.0 to 10.9 g/dL) and 14.8% had moderate anemia (hemoglobin from 7.0 to 8.9 g/dL). Only 0.7% were severely anemic (hemoglobin < 7.0 g/ dL). Nonanemic women were significantly taller, weighed more, and had a higher body mass index. Multivariate analysis after adjustment for education, pregnancy history, iron supplementation, and height showed that drinking more than three cups of tea per day before pregnancy (adjusted prevalence odds ratio [aPOR], 3.2; 95% confidence interval [CI], 1.3 to 8.0), consumption of clay or dirt during pregnancy (aPOR, 3.7; 95% CI, 1.1 to 12.3), and never consuming eggs or consuming eggs less than twice a week during pregnancy (aPOR, 1.7; 95% CI, 1.1 to 2.5) were significantly associated with anemia. Consumption of red meat less than twice a week prior to pregnancy was marginally associated with anemia (aPOR, 1.2; 95% CI, 0.8 to 1.8) but was significantly associated with lower mean hemoglobin concentrations (9.9 vs. 10.0 g/dL, p = .05) during the study period. A subanalysis excluding women with mild anemia found similar associations to those of the main model, albeit even stronger. CONCLUSIONS: A high percentage of women at 20 to 26 weeks of pregnancy had mild to moderate anemia. Pica, tea consumption, and low intake of eggs and red meat were associated with anemia. Women of childbearing age should be provided nutritional education regarding food sources of iron, especially prior to becoming pregnant, and taught how food choices can either enhance or interfere with iron absorption.     

Automated brain tumor segmentation on multi-modal MR image using SegNet

Computational Visual Media - The potential of improving disease detection and treatment planning comes with accurate and fully automatic algorithms for brain tumor segmentation. Glioma, a type of...