Enhanced sorption of PAHs in natural-fire-impacted sediments from Oriole Lake, California

Surface sediment cores from Oriole Lake (CA) were analyzed for organic carbon (OC), black carbon (BC), and their δ(13)C isotope ratios. Sediments displayed high OC (20-25%) and increasing BC concentrations from ～0.40% (in 1800 C.E.) to ～0.60% dry weight (in 2000 C.E.). Petrographic analysis confirmed the presence of fire-derived carbonaceous particles/BC at ～2% of total OC. Natural fires were the most likely cause of both elevated polycyclic aromatic hydrocarbon (PAH) concentrations and enhanced sorption in Oriole Lake sediments prior to 1850, consistent with their tree-ring-based fire history. In contrast to other PAHs, retene and perylene displayed decreasing concentrations during periods with natural fires, questioning their use as fire tracers. The occurrence of natural fires, however, did not result in elevated concentrations of black carbon or chars in the sediments. Only the 1912-2007 sediment layer contained anthropogenic particles, such as soot BC. In this layer, combining OC absorption with adsorption to soot BC (using a Freundlich coefficient n = 0.7) explained the observed sorption well. In the older layers, n needed to be 0.3 and 0.5 to explain the enhanced sorption to the sediments, indicating the importance of natural chars/inertinites in sorbing PAHs. For phenanthrene, values of n differed significantly between sorption to natural chars (0.1-0.4) and sorption to anthropogenic black carbon (>0.5), suggesting it could serve as an in situ probe of sorbents.     

Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time

Abstract: Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (ΔH = 2.24 J/g) compared to that of the fresh composite bread and the control (ΔH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers’ purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.     

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition,sensory properties and consumer preference

Consumer acceptance testing has been only recently applied in wine research, to assess wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the effect of Saccharomyces yeast co-inoculations on wine volatile composition and sensory profiles, and to determine if differences were sufficient enough to affect consumer acceptance. Fermentations were conducted using two- and three-yeast co-inoculations, and single strains. Yeast inocula differed substantially in volatile thiols and other flavour compounds, and in their sensory properties. Wines from four yeast inocula which showed large sensory differences were subjected to consumer testing by 120 consumers, with differences in overall liking found. Four clusters of consumers were identified, with one group strongly preferring the two-yeast co-inoculated wine with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation. This study has demonstrated that the yeast inoculum used to conduct fermentation affects consumer acceptance.     

Evaluation of two fluorogenic assays for identification of Streptococcus species isolated from bovine mammary glands

Liquid and agar assays that utilized 4-methylumbelliferyl-conjugated beta-D-glucuronide, beta-D-galactoside, or N-acetyl-beta-D-glucosaminide, and agglutination by Dolichos biflorus lectin were evaluated for identification of Streptococcus species isolated from bovine mammary glands. A greater number of Streptococcus uberis isolates were negative for N-acetyl-beta-D-glucosaminidase by the liquid assay compared with the agar assay. Enzyme profiles for Streptococcus dysgalactiae were similar by both assays. Streptococcus dysgalactiae was the only species that agglutinated when mixed with lectin from D. biflorus. Most Streptococcus agalactiae isolates were positive for beta-D-glucuronidase and beta-D-galactosidase by both assays. Two Streptococcus equinus strains had negative enzyme profiles by the liquid assay; however, both strains had enzyme profiles consistent for S. equinus by the agar method. Incorporation of 4-methylumbelliferyl-conjugated substrates into trypticase soy agar did not appear to alter agar characteristics and eliminated aliquoting substrates and inoculating tubes. More than one enzyme profile was produced per Streptococcus species or serogroup by both methods. However, some profiles were similar between species, which hindered accurate identification of Streptococcus species.     

Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry

Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. An extraction method using supercritical carbon dioxide at 100 atm and 60°C was developed to analyse and characterise volatile and semi-volatile compounds from the samples. The major volatile compounds were lipid oxidation products, such as hexanal and nonanal. Volatiles concentrations from fire-exposed meat products were compared to control samples to determine compositional differences. Aromatic and polycyclic aromatic hydrocarbons were identified, and naphthalene was measured in suspected fire-damaged meat products. Direct supercritical extraction from the meat samples proved to be a rapid and reproducible method to assess contamination in commercial meat products.     

Development and evaluation of surface treatments to enhance the fiber-matrix adhesion in PAN-based carbon fiber/liquid crystal polymer composites. Part I: Coupling agent and amine surface treatments

Several surface treatments, using both commercially available coupling agents and reagents containing multiple amines, were applied to commingled continuous as-received AS4 carbon reinforcing fiber/liquid crystal polymer (LCP) matrix fibers. Unidirectional composites (normally 60 vol% carbon fiber) were prepared from as-received and treated commingled fibers and characterized. To estimate the effect the effect of the treatments on fiber-matrix adhesion, short beam shear (SBS) tests were conducted, the failure surfaces were examined, and spectroscopic studies wee performed. The mean SBS strength of the as-received unidirectional AS4 carbon fiber/LCP matrix composite system was 49 MPa. The best coupling agent and amine treatments yielded increases in composite shear strength of ∼ 10 to 20%, relative to the as-received AS4/LCP system. For the amine treatments, ESCA and FTIR analyses suggested of both the carbon and LCP fibers may have caused the increased adhesion. Moreover, SEM analysis of the failure surfaces of SBS specimens from composites prepared with the treated fibers may have caused the increased adhesion. Moreover, SEM analysis of the failure surfaces of SBS specimens from composites prepared with the treated fibers (both with coupling agents and amines) showed that strong fiber-matrix adhesion was present. That is, failure occurred in the LCP matrix material.     

The reaction between water-soluble tree leaf constituents and ferric oxide in relation to podzolisatlon

Sterile aqueous extracts of tree leaves dissolve ferric oxide, and the reaction products are sorbed on residual ferric oxide. Extracts of autumn-fallen leaves and needles of oak, beech and larch, and picked Scots pine needles, were allowed to react with ferric oxide under conditions in which both the solution and sorption processes may be assumed to go to completion, and the effect on the composition of the extracts was determined. Under these conditions the net excess of solution of iron over sorption was quite small, and polyphenols, sugars, α-amino acids and carboxylic acids were retained on the ferric oxide.     

Health benefits of CLA – lessons from pig models in biomedical research

The objective of this review is to highlight the use of pig models for investigating safety, efficacy and the mechanisms of action of conjugated linoleic acid (CLA). Although CLA elicits positive effects in animal models and in vitro systems, a consistent concern in terms of translational research is that the health benefits observed by using these model systems cannot be extrapolated directly into humans. Conversely, the similarities between pigs and humans make the pig an ideal model for examining the health benefits of dietary supplements, functional foods and nutraceuticals. We have developed pig models of viral and bacterial infection to examine the preventive role of dietary CLA supplementation on virally induced immunosuppression and gut health, respectively. Results from these studies indicate that CLA significantly enhances the immune function while limiting the catabolic effects of uncontrolled immune and inflammatory responses. The scientific findings in pig models and human clinical trials demonstrate that CLA modulates immune responses in pigs and humans. Pig models of immunomodulation represent significant improvements over other animal models and in vitro systems because they mimic more closely the compartmentalization of the human immune system and the clinical presentation of human infectious, immune and inflammatory diseases.