The European Analytical Subgroup of I.L.P.S. - A Joint Effort to Clarify Lecithin and Phospholipid Analysis

The European Analytical Subgroup of the International Lecithin and Phospholipid Society (I.L.P.S.) is working around two main items: the standardisation of the analytical methods used in common lecithin and phospholipid trade and the quantitative analysis of the phospholipid content of lecithin products and purified phospholipid mixtures. An overview is presented of the work of the group around these items, including a list of recommended methods for routine lecithin analysis and the creation of calibration standards for quantitative phospholipid determination.     

Progress in monomode optical-fiber interconnection devices

We review recent progress in coupling devices for monomode fiber systems, with an eye towards practical performance limits in the near future. Emphasis is placed on key subjects such as laser-to-fiber coupling and packaging, connectors, and splicing. In addition, we also discuss planar lenses which are being developed for various applications.     

Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)

BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence consumer choices for beans. This study related consumer preferences to sensory and physico‐chemical properties of selected bean varieties—Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi—grown in Mpumalanga (MP) and Free State (FS) in South Africa. RESULTS: Significant (P < 0.05) variety, location as well as location × variety interaction effects were found for both physico‐chemical and sensory properties of beans. Jenny‐FS, Mkuzi and PAN 148‐MP beans had relatively long cooking times (>60 min). Some beans (e.g. PAN 150 and Mkuzi beans) were described as bitter, soapy and metallic with a raw‐bean flavour whereas more preferred beans (e.g. Jenny‐MP, Kranskop‐MP) were sweet, soft and with a cooked‐bean flavour. CONCLUSION Apart from small seed size, sensory characteristics such as bitter taste, soapy and metallic mouthfeel and hard texture contributed to consumers' dislike of certain bean varieties. The sweet taste, cooked‐bean flavours, soft and mushy textures of the most accepted varieties seemed to be related to beans with good hydration capacities that facilitated softening during cooking. Copyright © 2007 Society of Chemical Industry     

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digestibility‐corrected amino acid score (PDCAAS) of extrusion‐ and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase‐lipid complexes as shown by X‐ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion‐cooked porridge with full fat soy flour. If fed thrice per day, extrusion‐cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6–8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five‐point hedonic scale. CONCLUSION: Extrusion‐cooked cassava/soy flour porridges have good potential for use as high‐energy/high‐protein complementary foods and have acceptable sensory properties. Copyright © 2012 Society of Chemical Industry     

Variation in clinical disease and species susceptibility to psittacine beak and feather disease in Zimbabwean lovebirds

While psittacine beak and feather disease has caused 100% mortality in captive flocks of 2 species of native Zimbabwean lovebirds (Agapornis nigrigensis and A. lilianae), other lovebird species in close contact with the sick birds have been only transiently affected or not at all. The clinical course of the disease in affected lovebirds may differ from that reported elsewhere, with recovery in some cases. These differences, along with ultrastructural differences may suggest a different virus or different strain of virus underlying disease in Zimbabwe.     

A Male Sex Pheromone in a Scorpionfly

It has been postulated that males of a number of scorpionfly species produce sex pheromones. This is based on the observation that females often respond only to conspecific males when they evert their genital pouch, the proposed site of pheromone release. In this study, we prove that in Panorpa germanica (Mecoptera, Panorpidae), the eversion of a male’s genital pouch is associated with the release of a volatile sex pheromone. In dual choice situations, females showed a high preference for ‘calling’ (males with everted genital pouch) over noncalling individuals. Volatiles emitted by males and females were collected and identified by coupled gas chromatography–mass spectrometry. Two aldehydes [(2E,6Z)-nona-2,6-dienal and (E)-non-2-enal] were characteristic of calling males but not of noncalling or immature males or females. Bioassays with synthetic compounds confirmed that the identified substances are attractive to females. To the best of our knowledge, this is the first identification of a sex pheromone in scorpionflies.