Location of nucleolar organizing regions on the chromosomes of the Syrian hamster (Mesocricetus auratus) and the Djungarian hamster (Phodopus sungorus)

Terminal chromosome associations ("satellite associations") in ASG-banded preparations have been used to determine the number and location of staellites in the Syrian hamster (Mesocricetus auratus) and the Djungarian hamster (Phodopus sungorus). Five pairs of satellites are found in the former and four in the latter. Nucleolar organizing regions (NORs) were visualized with the Ag-AS silver precipitation technique, and their number and position corresponded exactly with the number and position of satellites in Phodopus, where positive chromosome identification can be made in the absence of banding. Numerical agreement is exact in Mesocricetus as well, and the morphology of the silver-tagged NOR-bearing chromosomes strongly suggests that corrrespondence also occurs in this species.     

Production of anti-erythrocyte antibodies by leukemic and nonleukemic B cells in chronic lymphocytic leukemia patients

We have assessed the specificity of antibodies from the leukemic B cells of five patients with both chronic lymphocytic leukemia and autoimmune hemolytic anemia (CLL-AHA). Leukemic cells from one patient displayed surface immunoglobulin with heavy and light chain isotypes identical to that of the patient's anti-red blood cell (RBC) antibodies, and the leukemic cells secreted antibodies in vitro with anti-RBC activity. However, in the remaining patients, the leukemic cells displayed surface immunoglobulin with light chain isotypes different from that of the patient's anti-RBC antibodies and secreted antibodies in vitro with no detectable anti-RBC activity. Thus, there are two distinct classes of CLL-AHA patients, differentiated by the presence or absence of an anti-RBC antibody-producing leukemic B cell clone. The apparent heterogeneity in the source of pathogenic anti-RBC antibodies may impact the treatment response of the two classes of CLL-AHA patients.     

Establishing Thermal Processes for Products with Straight-Line Heating Curves from Data Taken at Other Retort and Initial Temperatures

Heat penetration data were obtained at high and low retort temperatures (RTs) and at high and low product initial temperatures in two can sizes for food products displaying straight-line heating curves in an agitating retort. The extrapolation of data to other RTs was found to be a safe practice for products heating with conduction or significant induced convection. Extrapolating to lower RTs for intermediate viscosity products slightly underpredicted required processing times. The effect of initial temperature was consistent with that found in a previous study for broken-heating products in a still retort, in that heat penetration tests conducted at different initial temperatures can have a significant influence on process establishment, depending on the product.     

Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels

The effects of poultry species (chicken and turkey), muscle groups (breast, thigh, and drum) and NaCl concentration (1% and 2%) on a low fat gel system were compared using measurements of shear stress (strength), shear strain (deformability), and two water retention measurements. Results showed doubling NaCl tended to double stress for all species and muscle groups and increased strain by 30–50%. Cross species differences showed higher stress in turkey gels than in chicken gels with 2% NaCl. For both species, stress, strain and water retention were lowest in breast gels with both NaCl concentrations, and strain was greater in thigh gels than in drum gels with 2% NaCl.     

Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid

Results from polyacrylamide gel electrophoresis confirmed that proteins were more negatively charged in the presence of oleic acid. The electrophoretic mobility of unmodified and modified lysozyme was of opposite but similar magnitude. Critical micelle concentration (50.0 μ M) of oleic acid suggested that association between the fatty acid and proteins was mostly hydrophobic. Muramidase activity of modified lysozyme and difference spectra of modified ovalbumin suggested that oleic acid was partially or totally surrounding the proteins. Improved freeze-thaw characteristics of treated egg white were attributed to greater negative charge and instability of proteins produced by oleic acid.     

MULTI-RESIDUE DETERMINATION AND CONFIRMATION OF TEN HETEROCYCLIC AMINES IN COOKED MEATS

Heterocyclic aromatic amines (HAAs) have been identified in various cooked meat products. HAAs are formed from pyrolysis of proteins and amino acids and are of interest because many of these primary arylamines are mutagens and rodent carcinogens. We developed a screening method for ten HAAs using liquid-liquid extraction, reverse-phase HPLC separation, and tandem electrochemical (ECD) and fluorescence (FLU) detectors. This detection system exhibited greater sensitivity (50-100 fold) for HAAs than the HPLC-UV methods. HPLC-FLU has detection limits of 100 pg to 1 ng for six HAAs, and HPLC-ECD detection limits of four HAAs were 250 pg to 1 ng. We also developed a confirmatory procedure for ten HAAs using HPLC coupled to positive ion APCI-MS. This technique has subnanogram detection limits. These methods were used to quantify HAAs in meat products at levels formed by typical Western cooking methods.     

Thermally Induced Gelation of Native and Modified Egg White-Rheological Changes During Processing; Final Strengths and Microstructures

The heat-induced gelation of native egg white (EW) and egg white modified with succinic anhydride (SEW) or oleic acid (OEW), by addition of 15 moles of reagent/50000g protein, was evaluated. Rigidity modulus (G) and mechanical energy damping were continuously monitored during heating of the samples from 5 - 95°C in a nondestructive temperature-controlled thermal scanning rigidity monitor (TSRM). A measurable increase in G and decrease in energy damping were observed at lower temperatures for OEW than for EW. In SEW the measurable rheological transitions occurred at the highest temperature ranges. Failure strength of the cooked products (gels) evaluated using torsion and uniaxial compression tests revealed large differences due to treatments. Micrographs of gels showed apparent structural differences among treatments.     

Physical Properties of Pecans Relating to Shelling Efficiency

Inshell pecans of 21 cultivars and numbered trial selections were evaluated for selected physical properties and for their adaptability to be efficiently shelled by existing commercial technology. Processing efficiency was based on yield of unbroken half kernels during shelling. There were highly significant differences among varieties in both selected physical properties and shelling efficiency. Correlations between shelling efficiency and physical properties were determined. Results showed that percent total kernel, inshell length/diameter ratio and shell thickness were the physical properties that appeared to have the greatest effect on shelling efficiency.     

Cotyledon Structure of Resting Peanut (Arachis Hypogaea L. cv. Florunner) Seed Before and After Hydraulic Pressing

The cotyledon structure of resting peanut (Arachis hypogaea L. cv. Florunner) seed before and after hydraulic pressing was investigated with light and scanning electron microscopy. Observations were made of the appearance of cell walls and the major subcellular components: spherosomes (oil reserve bodies), aleurone grains and starch grains. Major findings include previously unreported cell wall damage and surface fissures that may be important to processors who express the oil from peanuts.     

Polyphenol Oxidase System in Red Delicious Apples

The polyphenol oxidase system (E.C. 1.14.18.1) in‘Red Delicious’apples (Malus domestica) was investigated. Polyacrylamide gel electrophoresis (PAGE) revealed two active isoenzymes as detected with pyrocatechol substrate. The crude enzyme extract (acetone powder) was found to have one optimum pH of 6.2 and one optimum temperature for the browning reaction of 30°C with the experimental conditions described. The Michaelis constant (Km) as an average of the two active enzyme forms was 2.2 × 10^?lM pyrocatechol and the average maximum velocity (Vmax) was 4.8 × 10^?l AA390 per minute.