Primary pericardial mesothelioma

This study reports the results of analysis concerning some chemical characteristics of 63 samples of tomato juice and paste. Copper was determined by atomic absorption spectrometry and its average content was 32 ppm. This is not a critical value for human health and results below the upper limit provided by law of several european and not european countries.     

Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure

Campylobacter represents one of the leading causes of foodborne enteritis. Poultry and its products frequently transmit the pathogen. The objective of the present study was to model predictively the short-term inactivation of Campylobacter in a ready-to-eat poultry product to develop an economic high-pressure treatment. We inactivated baroresistant strains of Campylobacter jejuni and Campylobacter coli, grown to stationary phase on nutrient agar and inoculated in poultry meat slurry, by heat and high hydrostatic pressure. Incubation at ambient pressure at 70 degrees C for 1 min and at 450 MPa at 15 degrees C for 30 s inactivated more than 6 log CFU of this foodborne pathogen per ml of poultry meat slurry. Thermal and pressure inactivation kinetics of C. coli and C. jejuni in poultry meat slurry were accurately described by a first-order kinetic model. A mathematical model was developed from 10 to 65 degrees C and from ambient to 500 MPa that predicts the reduction in numbers of Campylobacter in response to the combination of temperature, pressure, and treatment time. We suggest the high-pressure treatment of foods to avoid health risks caused by Campylobacter. The nonthermal short-term treatment of the examined food model system represents a successful step to an economic high-pressure procedure.     

Metabolism of phospholipids in the yeast Schizosaccharomyces pombe

The fission yeast Schizosaccharomyces pombe is an important model organism for the study of fundamental questions in eukaryotic cell and molecular biology. A plethora of cellular processes are membrane associated and/or dependent on the proper functioning of cellular membranes. Phospholipids are not only the basic building blocks of cellular membranes; they also serve as precursors to numerous signaling molecules. In this review, we describe the biosynthetic pathways leading to major S. pombe phospholipids, how these pathways are regulated, and what is known about degradation and turnover of fission yeast phospholipids. This review also addresses the synthesis, regulation and the role of water-soluble phospholipid precursors. The last chapter of the review is devoted to the use of S. pombe for the biotechnological production of value-added lipid molecules.     

The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

Thermo-rheological behaviour of chestnut flour doughs supplemented with kappa/iota-hybrid carrageenan (HC) (up to 2.0%, flour basis (f.b.)) and sodium chloride (1.8%, f.b.) was determined at both target (C1) and final (C5) mixing peaks. For this purpose, small amplitude oscillatory shear (0.01 to 100 Hz), creep–recovery (loading of 50 Pa for 60 s, 30 °C), temperature sweeps (from 30 up to 180 °C) and heating/cooling cycles (between 30 and 60 °C) were conducted on a controlled stress rheometer. Previously, the thermal-mixing behaviour at proposed mixing temperature (50 °C) was conducted on Mixolab® apparatus. Results showed that the dough stability (from 2.2 to 5.8 min) in mixing stage and starch heat resistance to dough processing were significantly improved at proposed mixing temperature, even in the absence of HC. No statistical differences in rheological properties were observed for doughs evaluated in C1; however, those analysed in C5 were significantly modified in the presence of HC, mainly in terms of viscous behaviour (from 52.1 × 10⁶ to 39.1 × 10⁶ Pa s). Creep–recovery data sets, successfully fitted using Burgers model, revealed that the elasticity (J _r/J _max from 73.3 to 87.6%) of doughs analysed in C5 improved with HC addition. Thermal tests showed that the starch transitions were significantly promoted and stabilized with HC addition.     

Genetic trends for milk yield of Jerseys and correlated changes in productive and reproductive performance

Estimates of genetic trends in 24 measures of milk and constituent yields, somatic cell counts, and reproduction were obtained from 935 records of 374 Jerseys in a single herd. Data were obtained from a designed project for single-trait selection from 1969 through 1987. One line was subjected to selection solely for milk yield and included 259 cows; an unselected control line included 115 cows. Estimates of trends were based on differences in linear phenotypic trends between lines for first lactations, all lactations, and for 305-d and total records. The genetic changes in milk yield for these four data sets were 1.22 to 1.48%/yr (36.8 to 41.0 kg per cow yr) and 0.54 to 1.64%/yr for five constituent yields. Except for the percentages of minerals plus lactose, all constituent percentages decreased by 0.05 to 0.60%/yr. The ratios of protein to fat and solids-not-fat to fat increased 0.30 to 0.54%/yr, respectively. The number of services required per conception increased (0.17%) in first parity records and in all data (0.69%). The intervals from parturition to first estrus and from parturition to first service decreased in first lactation (1.19 and 0.82%) annually but increased (1.25 and 0.01%) in all data. Age of heifers at first estrus decreased by 0.44% annually. Most of the five measures of somatic cells decreased in first lactations but increased for all data. Estimates of realized genetic correlations of 14 measures of constituent yield and composition (four correlations each) agreed well with values expected from the literature. The results quantified change in milk yield, constituent yields and percentages, reproductive performance, and somatic cell counts in a single herd and should prove useful in the development of selection programs for dairy cattle.     

Influence of small dozes ultra-violet radiation on motion of dislocation in alkali-halide crystals

The purpose of this work was research into influence of ultra-violet radiation on size of run of regional and screw dislocations in beams of dislocation sockets, formed at indentation surface of alkali-halide crystals. In experiments it was used crystals NaCl, with the quantitative maintenance of impurity 10-2 -10-3weight,, the wave length of UV-radiation λ=250 nanometers, the sizes of samples 10mm× 20mm× 2mm,temperature of samples was constant T=290 K.It is established that indentation and the simultaneous irradiation of samples a ultraviolet is increases size of run of head dispositions in dislocation sockets..It is marked, that influence UV-radiation nonequivalence for various times of an exposition. At small times (till 5 minutes) the size of run grows. The length of beams increases on ～ 50 ,. At the further increase in time of influence of a ultraviolet the length of beams is reduced till the sizes corresponding stressing without an irradiation (Figs. 1, 2, 3). The effect is observed on dislocation beams of regional and screw orientations and most expressed at small loadings (in our experiments-10 grams) (Fig. 3).Observable effects are explained from positions dislocation-exciton interactions. At UV-radiation exciton cooperates with the charged step on a disposition, causing movement of a step along a disposition on one internuclear distance. Due to this interaction overcoming by a disposition of a grid of stoppers is facilitated.Big times of endurance cause a relaxation of pressure directly in a print that provides convertible movement of dispositions in area of a print and as consequence, reduction of length of beams of dislocation sockets.