Hypothalamic-pituitary-adrenal function one week after a short burst of steroid therapy

"Steroid burst therapy" is commonly used for various acute medical conditions, but its suppressive effect on hypothalamic-pituitary-adrenocortical (HPA) function and the time period for recovery of HPA function is not fully known. We therefore evaluated the HPA function in 10 normal adults before and after a short burst of Prednisone (40 mg/three times daily for 3 days, then tapered over the next 4 days). HPA function was evaluated by iv administration of 100 micrograms of ovine CRH (oCRH) and blood samples for ACTH and cortisol assay were obtained at -30,0,10,15,30,60,90, and 120 min. On another day, 250 micrograms synthetic ACTH (Cosyntropin) were given iv and blood samples for cortisol were obtained at 0,30,60, and 90 min. Basal and peak levels of ACTH and cortisol before and 1,2, and 3 weeks after discontinuation of prednisone in response to oCRH iv are shown below (see Table 1). All values are mean (SEM). Peak levels of cortisol after iv administration of Cosyntropin at week 0 were 922(56.8), week 1 899(63.7), week 2 861(70.9), and week 3 855(53.0). There was no significant difference noted in the levels of ACTH and cortisol in response to oCRH before and after prednisone treatment. Pre- and posttreatment responses of cortisol to Cosyntropin administration were also similar. In addition, cumulative responses (area under the curve) and the change from baseline (delta) before and after administration of prednisone were similar for ACTH and cortisol. We conclude that HPA function is normal 1 week after discontinuation of a short burst of prednisone. These findings suggest that administration of additional steroids may not be required during periods of "stress" for those patients who have previously received similar steroid burst therapy, if at least 1 week has elapsed after such treatment was given.     

Testing the performance of some nonparametric pattern recognition algorithms in realistic cases

The success obtained by Statistical Pattern Recognition in many disciplines is certainly related to the quality and availability of many data, normally distributed. However, in other disciplines, the data sets consist of few measurements, often binned, correlated, and not normally distributed. Usually, we do not even know which features have an influence on the process. The main goal of this paper is to evaluate the performance of some nonparametric Pattern Recognition algorithms when applied to such data. Finally we show the results of the application of the four nonparametric statistical pattern recognition techniques to real volcanological data.     

Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oil: Effect of tertiary butyl hydroquinone

The efficacy of tertiary butyl hydroquinone (TBHQ) treatment for enhancement of the storage stability of soybean oil has been studied by flavor evaluation and chemical analysis. Soybean oils (I) unhydrogenated (IV=137.7; % linolenate=8.3), (II) hydrogenated with nickel catalyst (IV=109.1; % linolenate=3.3), and (III) hydrogenated with copper-chromium catalyst (IV=112.8, % linolenate=0.4) were each deodorized. In the cooling stage of the deodorizer, each oil was treated with citric acid plus TBHQ. These freshly deodorized oils were compared to separate batches of each oil treated with citric acid alone or with citric acid plus butylated hydroxyanisole and butylated hydroxytoluene. An analytical taste panel performed sensory evaluations by a paired sample test using an intensity rating scale system. The oils were also evaluated after being subjected to accelerated storage tests (4 days and 8 days at 60 C) and a fluorescent light exposure test (4 hr, ambient temperature). Peroxide development during storage was beneficially reduced in oils treated with TBHQ. The flavor stability of the three oils was not enhanced by treatment with TBHQ under any test conditions. Presented at ISF-AOCS Meeting, New York, NY, April 27–May 1, 1980.     

Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying

To determine the frying stability of mid-oleic/ultra low linolenic acid soybean oil (MO/ULLSBO) and the storage stability of food fried in it, tortilla chips were fried in MO/ULLSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and ultra low linolenic SBO (ULLSBO). Intermittent batch frying tests were conducted up to 55 h of frying, and then tortilla chips were aged up to 4 months at 25 °C. Frying oils were analyzed for total polar compounds to determine the frying stability of the oil. Tortilla chips were analyzed for hexanal as an indicator of oxidative deterioration and by sensory analysis using a trained, experienced analytical panel. Results showed no significant differences between the total polar compound levels for MO/ULLSBO and HSBO after 55 h of frying, indicating a similar fry life. However, total polar compound levels for ULLSBO and SBO were significantly higher than for either MO/ULLSBO or HSBO, indicating a lower oil fry life. Hexanal levels in aged tortilla chips fried in SBO were significantly higher than in chips fried in any of the other oils. Tortilla chips fried in MO/ULLSBO and HSBO had significantly lower hexanal levels than in chips fried in ULLSBO. A sensory analysis of rancid flavor intensity showed similar trends to those for hexanal formation. The chips fried in SBO had the highest rancid flavor intensity, with significantly lower hexanal levels in chips fried in HSBO and MO/ULLSBO. Based on these results, MO/ULLSBO not only had a good fry life but also produced oxidatively stable fried food, and therefore would be a healthful alternative to HSBO. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.     

Continuous ultrasonic hydrogenation of soybean oil. II. Operating conditions and oil quality

In previous work we found that ultrasonic energy greatly enhanced the rate of hydrogenation of soybean oil. We have now investigated parameters of ultrasonic hydrogenation and the quality of the resulting products. Refined and bleached soybean oil was hydrogenated continuously with and without ultrasonic energy at different temperatures, pressures and catalyst concentrations. Flavor and oxidative stability of the oils were compared with a commercially hydrogenated soybean oil. The extent of hydrogenation (ΔIV) was not affected by temperature between 245 and 290 C, but was greater at 106 psig than at 65 psig hydrogen pressure. The ΔIV of hydrogenated oils increased linearly with catalyst concentration from 40 ppm to 150 ppm nickel. At the same catalyst concentration the IV drop was significantly increased when ultrasonic energy was used. By reducing the amount of power supplied to the ultrasonic reactor to 40% of full power, the specific power (watts/ΔIV) was lowered by 60%. Linolenate selectivities and specific isomerization (%trans/ΔIV) remained the same, but linoleate selectivities were lower than for batch hydrogenation under varied operating parameters. Flavor scores were not significantly different, initially or after storage eight days at 60 C, for oils continuously hydrogenated with and without ultrasonic energy. Hydrogenation of soybean oil with ultrasonic energy offers a method to produce good quality products at potentially lower cost than present methods.     

Effect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition

The objective of this study was to determine the fate of phytosterols in vegetable oils with varying fatty acid composition used for frying. High oleic sunflower (HOSun), corn (Corn), hydrogenated soybean (HSBO), expeller pressed soybean (ESBO), and expeller pressed low-linolenic acid soybean oil (ELLSBO) were used for frying potato chips in a pilot plant-scale continuous fryer. The same oils, and regular soybean oil (SBO) were also used in intermittent batch frying of tortilla chips. Phytosterols were measured in oils collected at various times during frying by GC to determine their loss. The formation of polymerized triacylglycerides (PTAGs) and total polar compounds (TPC) were analyzed to determine the extent of oil degradation. In the continuous frying system, phytosterol loss ranged between 4 and 6% in ESBO, ELLSBO, HOSun, and Corn, with no loss in HSBO. PTAGs and TPC were highest in ESBO and ELLSBO, followed by Corn, HOSun, and HSBO. In the batch frying experiment, phytosterol loss ranged from 1 to 15%, and was highest in Corn followed by SBO and HSBO. There was no significant loss of phytosterols in ESBO, ELLSBO, and HOSun. Formation of PTAGs and TPC during batch frying was highest in SBO and ESBO, followed by Corn, ELLSBO, HOSun, and HSBO. In conclusion, phytosterol loss in both the continuous fryer and in the batch frying system appeared to be unrelated either to fatty acid composition, or to the extent of oil degradation. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture.     

The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. II. Hydrogenation selectivity studies

Soybean oil has been hydrogenated electrochemically in a solid polymer electrolyte (SPE) reactor at 60°C and 1 atm pressure. These experiments focused on identifying cathode designs and reactor operation conditions that improved fatty acid hydrogenation selectivities. Increasing oil mass transfer into and out of the Pd-black cathode catalyst layer (by increasing the porosity of the cathode carbon paper/cloth backing material, increasing the oil feed flow rate, and inserting a turbulence promoter into the oil feed flow channel) decreased the concentrations of stearic acid and linolenic acid in oil products [for example, an iodine value (IV) 98 oil contained 12.2% C_18:0 and 2.3% C_18:3]. When a second metal (Ni, Cd, Zn, Pb, Cr, Fe, Ag, Cu, or Co) was electrodeposited on a Pd-black powder cathode, substantial increases in the linolenate, linoleate, and oleate selectivities were observed. For example, a Pd/Co cathode was used to synthesize an IV 113 soybean oil with 5.3% stearic acid and 2.3% linolenic acid. The trans isomer content of soybean oil products was in the range of 6–9.5% (corresponding to specific isomerization indices of 0.15–0.40, depending on the product IV) and did not increase significantly for high fatty acid hydrogenation selectivity conditions.     

Soybean oil in dried egg mixes

Dried egg mixes prepared commercially with hydrogenated-winterized soybean, corn, or cottonseed oils were evaluated for initial flavor and for flavor storage stability. Quality evaluations were made on products from two processing plants; flavor, color, stability, and mix volumes were determined periodically during storage at 100 F for 1 year. All mixes contained 15% of the specified oil and were air-packaged in 6 oz laminated foil pouches. Replicated triangle flavor tests on reconstituted dried eggs (scrambled) indicated that neither an analytical-type taste panel nor a palatability panel could distinguish between the mixes containing the different vegetable oils. All samples, regardless of oil component, deteriorated at ca. the same rate when stored at elevated temperatures. Minor differences in flavor scores, color indices, and mix volumes were noted in samples stored at 100 F for 9 or 12 months. A dried egg mix made with hydrogenated-winterized soybean oil could not be distiguished, after 4 months’ aging at 100 F, from a fresh (unaged) mix made with corn oil. After 6 months’ storage at 100 F all aged mixes, regardless of the vegetable oil used in their preparation, could be distinguished from the fresh corn oil mix. Presented at AOCS Meeting, Mexico City, April 1974.     

Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality

A lot of commercially extracted crude soybean oil was water degummed with and without a phosphoric acid pretreatment. The degummed oils were bleached and then deacidified-deodorized in a single step to yield physically (steam) refined soybean salad oils. Their flavor and oxidative stability were compared to caustic-refined oils given otherwise identical processing treatments. Physically refined oils without a phosphoric acid pretreatment were of poor initial quality compared to those given the phosphoric acid pretreatment. However, caustic- and steam-refined oils processed with the phosphoric pretreatment were of comparable quality. Presented in part at the AOCS-AACC Symposium, Current Concepts of Food Ingredients, Chicago, March 1977.     

Origins and implications of temperature-dependent activation energy barriers for dislocation nucleation in face-centered cubic metals

The linking of atomistic simulations of stress-driven processes to experimentally observed mechanical behavior via the computation of activation energy barriers is a topic of intense current research. Using dislocation nucleation from a crack tip as the reaction process, long-time multiscale molecular dynamics simulations show that the activation barrier can exhibit significant temperature dependence. Using an analytic model for the nucleation process and computing the relevant material properties (elastic constants and stacking fault energies), the temperature dependence is shown to arise primarily from the temperature dependence of the material parameters for both Al and Ni. After thermally activated emission of the first partial dislocation, there is then a competition between two other thermally activated processes: twinning and full dislocation emission. Because the activation barriers depend on temperature, this transition is more complex than usually envisioned. Simulations in Al reveal that a transition from twinning to full dislocation emission back to twinning occurs with increasing temperature, which is counter to traditional metallurgical wisdom. Temperature-dependent activation energies are thus essential to accurate understanding and prediction of those phenomena that control fracture and deformation in metals at realistic loading rates.