Varieties of behaviour modification: A comment.

It is suggested that there is more than one version of what behavior modification is all about. The different versions can be considered in terms of a continuum of partially overlapping historical ties and identities. Any discussion of an identity for behavior modification without clarifying which version is being discussed, may be misleading and unfair to particular brands of behavior modification. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Forestomach acidosis in six New World camelids

Forestomach acidosis was diagnosed in 2 llamas and 4 alpacas. All were young, group-housed, sexually intact males. Clinical signs included forestomach atony, lethargy, ataxia, diarrhea, and tachycardia. Forestomach distention was observed in only 1 llama. Clinicopathologic abnormalities included low forestomach fluid pH, hyperchloremia, hypokalemia, and metabolic acidosis. Although camelids differ from domestic ruminants in typical management practices and behavioral, anatomic, and physiologic characteristics, they are, nonetheless, susceptible to forestomach acidosis. Gastric fluid analysis was essential for an accurate diagnosis. Four of 6 camelids recovered after PO and IV treatment with alkalinizing agents and fluids, antibiotics, and thiamine.     

Forgetting sexual trauma: What does it mean when 38% forget?

L. M. Williams (1994) has shown that many women who were sexually abused as children do not report the abuse when questioned 2 decades later. These findings do not support certain freely made claims about memory, but they do support other claims. The findings do not provide cogent support for the claim that a long stream of childhood sexual traumas is routinely banished from conscious awareness and then can be reliably recovered later. The findings do support the claim that many children can forget about a sexually abusive experience from their past. Extreme claims such as "if you were raped, you'd remember" are disproven by these findings. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The Influence of Environment on Starch Content and Amylose to Amylopectin Ratio in Wheat

There is evidence that starch content plays an active role in determining dough rheological characteristics. The aim of this study was to determine the influence of environment on starch content and amylose: amylopectin ratio, and how this affects breadmaking quality. Ten hard red spring wheat cultivars were planted in three different environments in a randomized complete block design with three replications. Total starch content, amylose: amylopectin ratio, milling, rheological and baking characteristics were measured. Starch content was significantly influenced by the environment. It was significantly negatively correlated with loaf volume, wet gluten content and flour protein content across the three environments. Starch content and protein content were significantly negatively correlated, yet the value was relatively small (r = −0.4) and the relationship was therefore not directly inverse, and other factors influenced this relationship. Some cultivars interacted with specific environments, and they ranked high for starch content and loaf volume. Amylose: amylopectin ratio was very consistent for the three environments but was not significantly correlated with breadmaking quality characteristics across the environments, although there were significant correlations at individual environments. Cultivar choice and environment where cultivars are planted will therefore affect the starch content. High starch content will not necessarily lead to poor baking quality.     

Processing and storage effects on the oxidative stability of hemp (Cannabis sativa L.) oil‐in‐water emulsions

Hempseed oil was used to form oil‐in‐water emulsions, and the effect of heating, storage and light on the oxidative stability of the dispersed phase was investigated. Lipid oxidation rate increased following thermal processing and light exposure, whereas oxidation markers remained relatively unaffected during emulsions storage at 4 °C for 10 days. Induction times of the emulsions were reduced up to 26% and the concentration of thiobarbituric acid reactive substances increased up to 4.5‐fold, depending on the processing conditions. Selected berries as potential sources of natural antioxidants were screened for polyphenol and anthocyanin content in order to investigate their ability to retard lipid oxidation in comparison with a commercially available synthetic counterpart. Raspberry powder extract significantly improved the oxidative stability of hemp‐based emulsion compared with the control and was even more effective compared to a synthetic antioxidant when samples were subjected to heat treatment.     

The bioavailability of raspberry anthocyanins and ellagitannins in rats

The fate of anthocyanins and ellagitannins in rats was monitored following ingestion of raspberry juice. After 1 h low nM concentrations of unmetabolised anthocyanins were present in plasma but these declined by 2 h and after 4 h they were no longer detectable. For the first 2 h there was an almost full recovery of anthocyanins as they passed from the stomach through the duodenum/jejunum and into the ileum. After 3 h less than 50% were recovered, and the levels declined rapidly thereafter. Excretion of raspberry anthocyanins in urine over a 24 h period was equivalent to 1.2% of the amount ingested. Trace quantities of anthocyanins were detected in the caecum, colon and faeces and they were absent in extracts of liver, kidneys and brain. Urine also contained a number of phenolic acids but most were present in quantities well in excess of the 918 nmol of anthocyanins present in the ingested juice. These findings indicate that raspberry anthocyanins per se are poorly absorbed, probably prior to reaching the ileum, and that substantial amounts pass from the small to the large intestine where they are degraded by colonic bacteria. Ellagitannins disappeared in the stomach without accumulation of ellagic acid.     

发芽糙米及其在糖尿病功能性食品中的应用进展

发芽糙米富含γ-氨基丁酸、谷维素、膳食纤维等活性成分,具有降低Ⅱ型糖尿病患者血糖含量、减轻肥胖症状、预防高血脂等功效.近年来其作为一种糖尿病功能性食品得到了广泛关注.发芽过程可以改善糙米质地,在增加糙米活性成分的同时更易被市场消费者所接受.本文重点介绍发芽糙米的制作工艺、发芽糙米的基本营养物质、发芽糙米的降血糖活性成分...