West Hollywood: a city is born

West Hollywood has an unusual population mix — a large majority of renters, and high percentages of senior citizens and homosexuals. This short article looks at how their combined concerns helped them to form a unique coalition and establish the city. Not only have they eased their own problems, but they are managing the city efficiently by subcontracting to private companies, showing that self-determination in local government can work.     

以VK-701 LEAP5~（TM）催化剂应对未来硫酸工业SO_2排放挑战

介绍了托普索公司基于LEAP5~（TM）技术而开发的一种新型催化剂VK-701。该催化剂通过改进气体在催化熔融物中的传递效率和提高V~（5＋）含量,在低温下对高浓度转化气具有极高的活性。在典型的4段一转一吸硫酸装置的最后一段装填VK-701,SO_2排放量较之装填含铯催化剂可减少20%～30%,较之装填含钾催化剂可减少...     

Concentrations of anticoagulant rodenticides in stoats Mustela erminea and weasels Mustela nivalis from Denmark

Anticoagulant rodenticides are widely used to control rodent populations but they also pose a risk of secondary poisoning in non-target predators. Studies on anticoagulant rodenticide exposure of non-target species have mainly reported on frequency of occurrence. They have rarely analyzed variations in residue concentrations. We examine the occurrence and concentrations of five anticoagulant rodenticides in liver tissue from 61 stoats (Mustela erminea) and 69 weasels (Mustela nivalis) from Denmark. Anticoagulant rodenticides were detected in 97% of stoats and 95% of weasels. 79% of the animals had detectable levels of more than one substance. Difenacoum had the highest prevalence (82% in stoats and 88% in weasels) but bromadiolone was detected in the highest concentrations in both stoat (1.290 μg/g ww) and weasel (1.610 μg/g ww). Anticoagulant rodenticide concentrations were highest during autumn and winter and varied with sampling method. Anticoagulant rodenticide concentrations were higher in stoats and weasels with unknown cause of death than in specimens killed by physical trauma. There was a negative correlation between anticoagulant rodenticide concentrations and body condition. Our results suggest that chemical rodent control in Denmark results in an extensive exposure of non-target species and may adversely affect the fitness of some stoats and weasels.     

Molecular structure,chemical and nutrient profiles,and metabolic characteristics of the proteins and energy in new cool-season corn varieties harvested as fresh forage for dairy cattle

To our knowledge, no previous research exists concerning the molecular structure and metabolic characteristics of the proteins and energy that new cool-season corn varieties provide for dairy cattle. The objectives of this study were to identify the differences in the molecular structures of proteins among several new cool-season corn varieties [Pioneer P7443R, Pioneer P7213R, Pioneer P7535R (Pioneer Hi-Bred International Inc., Johnston, IA), Hyland Baxxos RR, Hyland SR22, and Hyland SR06 (Hyland Seeds, Blenheim, ON, Canada)] using Fourier transform infrared attenuated total reflectance (FT/IR-ATR) molecular spectroscopy, and to determine the nutrient profile and supply that each variety provided for dairy cattle. The protein molecular structure studies showed that the amide I to amide II ratio ranged from 1.09 to 1.66 and that the α-helix to β-sheet ratio ranged from 0.95 to 1.01 among the new cool-season corn varieties. Energy content was significantly different among the new varieties. We found significant differences in the protein and carbohydrate subfractions and in the ruminal degradation kinetics of the organic matter, crude protein, starch, and neutral detergent fiber of the new varieties. The new varieties had similar estimated intestinal digestibilities for rumen undegraded crude protein. However, the new varieties had significant differences in predicted total truly absorbable protein, ranging from 39 to 57 g/kg of dry matter, indicating that these newly developed varieties are satisfactory sources of truly absorbed protein for dairy cattle. Further study on the molecular structure profiles of cool-season corn in relation to its nutrient utilization and availability in dairy cattle is necessary.     

Osteopontin is highly susceptible to cleavage in bovine milk and the proteolytic fragments bind the αVβ3-integrin receptor

Site-specific and partial proteolysis of milk proteins can both alter and increase their biological activity. The milk protein osteopontin (OPN) is a highly phosphorylated integrin-binding molecule present in most tissues and body fluids. Osteopontin is a biological substrate for matrix metalloproteinases, thrombin, plasmin, and cathepsin D. These proteases cleave OPN at several positions near the integrin-binding sequence Arg-Gly-Asp¹³⁸. This cleavage can either increase or reduce the ability of OPN to bind integrins and illustrates that small differences in the cleavage pattern can have a substantial effect on the functionality of OPN. Bovine milk OPN (bOPN) exists in both intact full-length and cleaved forms, and in this study, 6 N-terminal bOPN fragments originating from proteolytic cleavage were purified and characterized by mass spectrometry. These fragments were generated by cleavage at the Lys¹⁴⁵-Ser¹⁴⁶, Arg¹⁴⁷-Ser¹⁴⁸, Lys¹⁴⁹-Lys¹⁵⁰, Phe¹⁵¹-Arg¹⁵², Arg¹⁵²-Arg¹⁵³, and Arg¹⁵³-Ser¹⁵⁴ peptide bonds. The principal protease in milk, plasmin, appeared to cleave 3 of these sites. However, the major cleavage site was observed to be at the Phe¹⁵¹-Arg¹⁵² bond, which does not match the specificity of plasmin. The bOPN fragments were shown to interact with the integrin receptor α_Vβ₃ as efficiently as the well-characterized and highly active OPN fragment Ile¹-Arg¹⁵², generated by thrombin cleavage of human milk OPN. These data show that OPN in milk is highly susceptible to proteolytic cleavage in the region containing the integrin-binding motifs, and the generated fragments are highly capable of binding cells via the α_Vβ₃-integrin.     

Effects of pea, barley, and alfalfa silage on ruminal nutrient degradability and performance of dairy cows

Six Holstein cows in early lactation were used in a double 3 x 3 Latin square design to determine the effects of feeding diets with pea silage, relative to barley silage, or alfalfa silage. Cows were fed rations formulated to contain 50:50 forage:concentrate ratio. Two ruminally fistulated cows were used in a randomized complete block design to determine ruminal nutrient degradability for pea silage relative to barley and alfalfa silages. Pea silage contained lower neutral detergent fiber (NDF), acid detergent fiber, and starch concentrations but higher crude protein than barley silage. Compared with alfalfa silage, pea silage had higher starch and NDF but lower crude protein content. Pea and alfalfa silage had similar effective ruminal degradability of dry matter, which was higher than that of barley silage. The rate of degradation and effective ruminal degradability of NDF was highest for alfalfa silage, intermediate for pea silage and lowest for barley silage. Results of the lactation trial showed that dry matter intake and milk yield were not affected by forage source. Milk composition was similar for cows fed pea or barley silage; however, cows fed pea silage produced milk with a higher fat and a lower protein percentage than those fed the alfalfa silage. Pea silage can replace barley or alfalfa silage as a forage source for dairy cows in early lactation.     

The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

The structural changes in beef semitendinosus caused by cooking were studied by performing tensile tests of the isolated meat components (i.e. single muscle fibres and perimysial connective tissue) and related to the toughness of the whole meat. Whole meat toughness was found to increase in two separate phases upon cooking from 40-50°C, and again from 60 to 80°C with a decrease in meat toughness between 50 and 60°C, in agreement with previous studies. The changes in whole meat toughness at temperatures below 60°C were found to correspond to changes in the mechanical properties of the perimysial connective tissue, whereas changes of whole meat toughness at temperatures above 60°C were found to correspond to increased breaking strength of single muscle fibres. The myofibrillar component explained approximately 47% of the variation in whole meat toughness upon cooking whereas inclusion of the connective tissue component increased the goodness of fit.