Reovirus-specific polypeptides: analysis using discontinuous gel electrophoresis

An analysis of reovirus-specific polypeptides in cells infected with temperature-sensitive mutants under permissive and nonpermissive conditions revealed the presence of (i) all the known viral polypeptides and (ii) aberrant migration of the mu 1 and mu 2 polypeptides in four groups of mutants.     

Treatment of antral and duodenal bleeding ulcers by Guevara's catheter

The catheter is based on the principle of compression and tamponage, assuring and guaranteeing hemostasis at the base of the ulcer. This method is suitable for permanently controlling an acute hemorrhage in the event medical treatment fails and surgery is contraindicated. Emergency surgery is changed to elective surgery with all its advantages.     

Wheat-Legume Composite Flour Quality

Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein.     

辐照对蜂蜜中残留氯霉素和理化指标的影响

以蜂蜜为实验对象,60Coγ射线辐照9.3kGy剂量,比较辐照前后蜂蜜中残留氯霉素和理化指标的变化.结果表明:蜂蜜中氯霉素浓度从93.07μg/kg降低至0.82μg/kg,降解率达99.12%;羟甲基糠醛含量从23.93mg/kg降低至4.86mg/kg,降低了80%;辐照对蜂蜜水分、灰分、酸度、淀粉酶活性、还原糖和蔗糖含量等理化指标无明显影响.本研究证明辐照技术降低蜂蜜中残留的氯霉素是可行的,为解决当前蜂产品的质量安全问题提供有力的技术支撑.     

GC检测虾中氯霉素残留的研究

建立了虾中氯霉素残留的带电子捕获检测器的气相色谱方法.通过改进虾样品前处理的操作,结果表明:氯霉素浓度在0.5μg/L～500μg/L的范围内呈良好的线性关系(R2=0.9996),最低检测限为0.1μg/kg,定量限为0.5 μg/kg;向样品中分别添加10、100、200μg/kg3个浓度水平的氯霉素回收率分别为99.3%、109.9%和116.9%,变异系数为3.1%～9.2%.该方法灵敏.精密度高.     

A simple technique to assess compounds that are repellent or attractive to stored-product insects

We have developed a simple and rapid technique that mimics storage conditions, and determines if products are repellent or attractive to stored-product insects. The technique determines the response of insects to potential repellents and attractants by measuring their movement from grain. The technique used a device consisting of a perforated cup (2 mm perforations) that holds 200 g of wheat. A Petri dish and cup collected the insects as they left the wheat. Several natural products were tested for repellency: diatomaceous earth (DE), ground peas (Pisum sativum), protein-rich pea flour, pea starch, and pea fibre. Adult insects of three species were tested: the rice weevil, Sitophilus oryzae, the red flour beetle, Tribolium castaneum, and the rusty grain beetle, Cryptolestes ferrugineus. DE at 0.01% was repellent to all insects tested. Pea fibre, pea protein, and ground pea at 1% caused increased emigration of C. ferrugineus from the wheat. Pea starch did not affect movement out of the grain for all three insects. Only pea fibre and ground pea increased the movement of T. castaneum out of the grain. For S. oryzae, there were no differences after 1 h, but after 24 h both pea protein and ground pea increased movement out of the grain. Several potential attractants were placed outside the grain and the emigration out of the grain noted. For R. dominica, the commercial R. dominica pheromone increased the emigration of insects from the grain; R. dominica adults on broken grain enclosed in a ventilated vial in the collection jar also increased emigration, but not as much as the synthetic pheromone. The commercial Tribolium pheromone did increase movement out of the grain for T. castaneum, but the other treatments were no different from the control. None of the potential attractants increased the movement of S. oryzae from the grain. The implications of this work are discussed with reference to controlling and sampling stored-product insect pests.     

Performance relationships in PVC–plasticizer dry blending

The phenomenon of plasticizer acceptance by poly(vinyl chloride) (PVC) in hotprocess dry blending is examined via scanning electron microscopy, mercury intrusion porosimetry, and torque rheometer measurements. The effects of granule porosity, resin molecular weight, and synthesis recipe in PVC manufacture by the suspension process are related to the rate of plasticizer acceptance. For a PVC resin to dry blend, i.e., to become a free-flowing powder when mixed with plasticizer under hot-processing conditions, the resin granules must be porous. Porosity arises from interstices between primary PVC particles. At a given granule porosity, an increase in primary particle agglomeration adversely affects dry blend performance. At constant molecular weight and for resins manufactured by a given recipe, dry-blend performance is quantitatively described by granule porosity. With an increase in resin molecular weight, a greater granule porosity is required to maintain an equivalent dry-blend time (DBT). Accordingly, for most suspending agent recipes, DBT is dependent directly upon granule porosity and inversely upon molecular weight. However, if the suspending agent used in resin manufacture is an excessively rapid film former, dry-blend performance with molecular weight variation is dependent upon the suspending agent's concentration, not upon granule porosity, which must be adequate, nor upon the resin's molecular weight. An interfacial film-forming suspending agent enhances fusion of primary PVC particles at the suspension granule—water interface, increasing the granule's “pericellular membrane” thickness. This membrane, a PVC skin, does not significantly influence dry-blend performance with low- or intermediate-viscosity plasticizers. The particle skin does impede dry-blend rates with high-viscosity, poorly solvating plasticizers, but this effect can be negated in part by increasing the diameter of pore openings in the topographical skin. Dry blending occurs below the glass transition temperature (T_g) of PVC with low-viscosity plasticizers and above the T_g with high-viscosity, poorly solvating modifiers. The influence of resin and plasticizer variables indicates the dry-blend phenomenon to be a diffusion-controlled process. The rate of dry blending is dependent upon two mechanisms: (1) the rate of pore penetration—which exposes the plasticizer to a much greater surface area than if it remained exterior, encapsulating the granule—and (2) the rate of plasticizer diffusion into the PVC matrix.