ROLE OF HOST PLANT VOLATILES IN MATE LOCATION FOR THREE SPECIES OF LONGHORNED BEETLES

Stressed woody plants represent an ephemeral and unpredictable resource for larvae of some species of longhorned beetles (Coleoptera: Cerambycidae) because prime subcortical tissues are rapidly degraded by a guild of xylophagous competitors. Selection favors efficient mechanisms of host and mate location to expedite colonization of hosts by larvae. Based on previous research, we hypothesize that mate location in some species of the subfamily Cerambycinae involves three sequential behavioral stages: (1) both sexes are attracted to larval hosts by plant volatiles; (2) males attract females over shorter distances with pheromones; and (3) males recognize females by contact pheromones in their epicuticular wax layer. We already have evidence of second-stage and third-stage behaviors in three species in this subfamily whose xylophagous larvae feed in hardwood trees: Xylotrechus colonus, Megacyllene caryae, and Neoclytus mucronatus mucronatus. In this report, we evaluate the first behavioral stage of mate location behavior (i.e., independent response of both sexes to host plant volatiles) for the same three species. Supporting our hypothesis, both males and females responded to volatiles emanating from hickory logs in Y-tube olfactometer bioassays.     

RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS

The storage modulus G', loss modulus G", and phase angle δ of acidinduced sodium caseinate emulsion gels were measured at 25C for a certain period of time after the addition of glucono-δ-lactone (GDL). Comparison between pure protein gels and emulsion gels revealed that the presence of emulsion droplets greatly enhanced the gel strength. Acidification by mixing an emulsion with a GDL solution caused immediate gelation but the emulsion gel had similar mechanical properties to the gel formed by direct addition of GDL granules. The viscoelasticity of the gel was strongly related to the pH value of the system. There was no evidence for a three-dimensional network when the pH value was higher than 5.8 or lower than 3.2. The largest storage and loss moduli were observed for gels formed at pH values near the isoelectric point of sodium caseinate (pH 4.6). Rheological differences for gels made at different pH values became distinguishable at low frequencies, where a much smaller phase angle was determined for a gel made at a pH value below the isoelectric point. Partial recovery of the three-dimensional gel network was observed for disrupted gels formed at a pH near the isoelectric point.     

Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70-77% of the total PL MDA while 16-25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3-6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.     

NATIONAL SOCIAL SCIENCE FOUNDATION: PROPOSED CONGRESSIONAL MANDATE FOR THE SOCIAL SCIENCES.

POINTS OUT THE LACK OF PUBLIC SUPPORT AND RECOGNITION FOR WORK IN THE SOCIAL SCIENCES. A BILL WHICH HAS BEEN INTRODUCED TO THE SENATE TO CREATE A NATIONAL SOCIAL SCIENCE FOUNDATION IS EXAMINED IN VIEW OF THE EXISTING LIMITS IN THE SOCIAL SCIENCES. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

TEXTURE OF SEMI-SOLIDS: SENSORY FLAVOR-TEXTURE INTERACTIONS FOR CUSTARD DESSERTS

Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes.     

The manufacture of highly accurate model structural members by nickel electrode position

Practical details are presented for making thin–walled model structural members by the method of nickel electrode position. The elastic members so produced are highly accurate in profile, possess small thickness variations and are also stress free, thus making them very suitable for stress analysis or stability studies.