Gender and education impact on brain aging: A general cognitive factor approach.

In cognitive aging research, the study of a general cognitive factor has been shown to have a substantial explanatory power over the study of isolated tests. The authors aimed at differentiating the impact of gender and education on global cognitive change with age from their differential impact on 4 psychometric tests using a new latent process approach, which intermediates between a single-factor longitudinal model for sum scores and an item-response theory approach for longitudinal data. The analysis was conducted on a sample of 2,228 subjects from PAQUID, a population-based cohort of older adults followed for 13 years with repeated measures of cognition. Adjusted for vascular factors, the analysis confirmed that women performed better in tests involving verbal components, while men performed better in tests involving visuospatial skills. In addition, the model suggested that women had a slightly steeper global cognitive decline with oldest age than men, even after excluding incident dementia or death. Subjects with higher education exhibited a better mean score for the 4 tests, but this difference tended to attenuate with age for tests involving a speed component. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The theoretical rationale for a multinationality-performance relationship

Abstract and Key Results

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods which contain functional components that play important roles in health maintenance and disease prevention. For beef, much attention has been given to lipids. This paper reviews strategies for increasing the content of beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and reducing saturated fatty acids (SFA) in beef. Particular attention is given to intramuscular fat (IMF) and the relationships between fatty acid composition and key meat quality parameters including colour shelf life and sensory attributes. Despite the high levels of ruminal biohydrogenation of dietary PUFA, nutrition is the major route for increasing the content of beneficial fatty acids in beef. Feeding grass or concentrates containing linseed (rich in α-linolenic acid, 18:3n-3) in the diet increases the content of 18:3n-3 and its longer chain derivative eicosapentaenoic acid (EPA, 20:5n-3) in beef muscle and adipose tissue, resulting in a lower n-6:n-3 ratio. Grass feeding also increases docasahexaenoic acid (DHA, 22:6n-3). Feeding PUFA rich lipids which are protected from ruminal biohydrogenation result in further enhancement of the PUFA in meat with concomitant beneficial improvements in the ratio of polyunsaturated:saturated fatty acids (P:S ratio) and n-6:n-3 ratio. The main CLA isomer in beef is CLA cis-9, trans-11 and it is mainly associated with the triacylglycerol lipid fraction and therefore is positively correlated with level of fatness. The level of CLA cis-9, trans-11 in beef is related to (1) the amount of this isomer produced in the rumen and (2) synthesis in the tissue, by delta-9 desaturase, from ruminally produced trans vaccenic acid (18:1 trans-11; TVA). Feeding PUFA-rich diets increases the content of CLA cis-9, trans-11 in beef. Trans-fatty acids in foods are of rising importance and knowledge of the differential effects of the individual trans isomers is increasing. TVA is the major trans 18:1 isomer in beef and as the precursor for tissue CLA in both animals and man should be considered as a neutral or beneficial trans-isomer. Increasing the content of n-3 PUFA in beef can influence colour shelf life and sensory attributes of the meat. As the content of n-3 PUFA increases then sensory attributes such as "greasy" and "fishy" score higher and colour shelf life may be reduced. Under these situations, high levels of vitamin E are necessary to help stabilise the effects of incorporating high levels of long chain PUFA into meat. However, grass feeding not only increases n-3 PUFA and CLA but, due to its high content of vitamin E, colour shelf life is improved. It is evident that opportunities exist to enhance the content of health promoting fatty acids in beef and beef products offering opportunities to add value and contribute to market differentiation. However, it is imperative that these approaches to deliver "functional" attributes do not compromise on the health value (lipoperoxidation) or the taste of beef products.     

First direct synthesis of highly ordered bifunctionalized mesoporous silica thin films

Optically transparent and highly ordered mesoporous organosilica thin films functionalized with two different organic groups in various proportions were synthesized by templated-directed cocondensation of tetraethylorthosilicate (TEOS) and a mixture of two distinct and functional organotriethoxysilanes [NC(CH2)3Si(OEt)3 and O=P(OEt)2(CH2)3Si(OEt)3]. The mesostructured films obtained by evaporation induced self-assembly (EISA) approach were deposited on glass or silicon substrates by dip-coating. They were characterized by Grazing Incidence Small Angle X-ray Scattering (GISAXS) and X-ray reflectivity. We showed that whatever the proportion in organic groups, only 2D hexagonal phase having p6m symmetry was observed for all the materials indicating a good compatibility between the organic groups. The bi-functionalization of the internal pores surface by the organotriethoxysilanes groups was clearly evidenced by using micro-Raman spectroscopy.     

Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk

Staphylococcus aureus growth and enterotoxin production during the manufacture of model Saint-Nectaire, Registered Designation of Origin Saint-Nectaire, and Registered Designation of Origin Salers cheeses, three types of uncooked, semihard, raw milk cheese, were investigated. Coagulase-positive staphylococci (SC+) grew rapidly during the first 6 h. Between 6 and 24 h, counts increased by less than 0.5 log CFU/ml. Raw milk counts ranged from undetectable (<10 CFU/ml) to 3.03 log CFU/ml. Maximal levels reached in cheese on day 1 ranged from 2.82 to 6.84 log CFU/g. The level of SC+ after 24 h was mainly influenced by the milk baseline SC+ level (correlation coefficient, r > 0.80) but pH at 6 h influenced the SC+ growth observed between 6 and 24 h (r > 0.70). Thus, the initial level of SC+ in raw milk should be maintained below 100 CFU/ml and best below 40 CFU/ml. To limit growth, acidification should be managed to obtain pH values around or below 5.8 at 6 h in Saint-Nectaire cheeses and around or below 6.3 at 6 h in Salers cheeses. Enterotoxins were only detected in two Salers cheeses whose SC+ counts on day 1 were 5.55 log CFU/g and 5.06 log CFU/g, respectively, and whose pH values at 6 h were high (approximately 6.6 and 6.5, respectively).     

Co-tunneling enhancement of the electrical response of nanoparticle networks

A co-tunneling charge-transfer process dominates the electrical properties of a nanometer-sized "slice" in a nanoparticle network, which results in universal scaling of the conductance with temperature and bias voltage, as well as enhanced spintronics properties. By designing two large (10 μm) electrodes with short (60 nm) separation, access is obtained to transport dominated by charge transfer involving "nanoslices" made of three nanoparticles only. Magnetic iron oxide nanoparticle networks exhibit a magnetoresistance ratio that is not reachable by tunneling or hopping processes, thereby illustrating how such a size-matched planar device with dominant co-tunneling charge-transfer process is optimal for realizing multifunctional devices with enhanced change of conductance under external stimulus.     

A new modeling approach of pressure waves at the inlet of internal combustion engines

This paper presents a new model used to describe the propagation of pressure waves at the inlet systems of internal combustion engine. In the first part, an analogy is made between the compressible air in a pipe and a mechanical ideal mass damper spring system. A new model is then presented and the parameters of this model are determined by the use of an experimental setup (shock tube test bench). With this model, a transfer function is defined in order to link directly the pressure and the air mass flow rate. In the second part, the model is included into an internal combustion engine simulation code. The results obtained with this code are compared to experimental ones which are measured on a one-cylinder engine test bench. This last one is driven by an electric motor in order to study only the effect of the pressure waves on the engine behavior. A good agreement is obtained between the experimental results and the numerical ones and the new approach is an alternative method for modeling the pressure wave phenomena in an internal combustion engine manifold.     

Malachite green derivatives for two-photon RNA detection

The design, preparation and characterisation of a library of malachite green (MG) derivatives for two-photon RNA labelling is described. Some of these MG derivatives exhibit an increased affinity for an MG-aptamer, as well as improved two-photon sensitivity when compared to the classical malachite green chloride. The underlying mechanisms and potential benefits for in vivo RNA visualisation are discussed.