Reduced reflections from multimode interference couplers

A 3 dB multimode interference (MMI) coupler optimised for low reflections is presented. The MMI was designed, fabricated and characterised. For comparison, MMIs with non-optimised layout have been included on the same sample. The measurement results show a reduction in reflectivities of more than 10 dB.     

Lipid distribution and composition of commercially farmed atlantic salmon (salmosalar)

Skin, red and white muscle, belly flap, dorsal fat depot, backbone, head, visceral tissue and liver of commercially farmed Atlantic salmon (Salmo salar) were analysed for total lipid content, lipid classes and fatty acid composition. The fat is deposited in a number of tissues and organs with the highest level in the dorsal fat depot (38.4% of wet weight), red muscle (27.2%) and belly flap (28.1%). The fat content in white muscle is 9.6% of wet weight. The lipid class distribution is nearly uniform throughout the fish body. The belly flap contains the highest amount of triacylglycerols (98.8% of total lipid) and white muscle and visceral tissue have the lowest levels, 93.3% and 93.1%, respectively. The variation in total saturates, monoenes, polyenes, n-6 and n-3 fatty acids was much less between tissues than the variation in total lipid content. In the edible part, the belly flap (16.7%) contained significantly lower levels of n-3 fatty acids than red (18.4%) and white muscle (19.7%) mainly due to lower level of 22: 6n-3 and 20: 5n-3 fatty acids.     

Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model

Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food product model. The transgenic starches were specifically modified with respect to amylopectin chain length and phosphorous content by suppression of the starch branching enzyme and overexpression of glycogen branching enzyme. Transgenic starches with long amylopectin chains and high phosphorous content had increased gelatinisation temperatures, produced gels with a higher tendency to retrograde and a low freeze/thaw stability as compared to starches with shorter amylopectin chains and lower phosphorous content. The textural properties of the food product model prepared from genetically and chemically modified starches were characterised by sensory and rheological analyses. To clearly visualise the effects of the modifications, data was evaluated by radar plots and multiple regression analysis (chemometrics). Genetically modified potato starches with longer amylopectin chains and increased phosphorous content gave a more gelled and a shorter texture as compared to starches with shorter amylopectin chains and decreased phosphorous content. Acetylated and hydroxypropylated potato starches gave sticky and stringy textures. Correlations between rheology parameters and sensory parameters were found. The sensory parameter stringy/long could be predicted from the rheological data.     

Multimycotoxin and fungal analysis of maize grains from south and southwestern Ethiopia

The natural occurrence of fungi, mycotoxins and fungal metabolites was investigated in 100 samples of maize grains collected from south and southwestern Ethiopia in 2015. The maize samples were contaminated by Fusarium, Aspergillus and Penicillium species. Using liquid chromatography tandem mass spectrometry 127 secondary metabolites were analysed. Zearalenone was the most prevalent mycotoxin, occurring in about 96% of the samples. Zearalenone sulfate was the second most prevalent, present in 81% of the samples. Fumonisin B1 was detected in 70% of the samples with a mean level of 606 μg kg^?1 in positive samples, while FB2, FB3 and FB4 were detected in 62%, 51% and 60% of the maize samples with mean levels of 202, 136 and 85 μg kg^?1, respectively. Up to 8% of the samples were contaminated with aflatoxins, with a maximum level of aflatoxin B1 of 513 μg kg^?1. Results were higher than earlier reports for maize from Ethiopia.     

Butt joint integrated extended cavity InAs/ InP (100) quantum dot laser emitting around 1.55 μm

The first butt joint integrated extended cavity InAs/InP (100) quantum dot (QD) Fabry-Perot laser emitting around 1.55 mum is demonstrated. Continuous wave lasing at room temperature on the QD ground state transition is achieved. The threshold current is comparable to that of all-active QD lasers. The Butt joint reflectivity for straight waveguides is below -40 dB.     

An observation instrument for the description and evaluation of patient transfer technique

The aim of the present study was to evaluate the reliability and validity of an observation instrument for patient transfer. The instrument, which consisted of 23 items, was evaluated on five different patient transfer tasks. A weighted score was included to evaluate the performed transfer technique. Four observers were selected for the assessment of instrument intra- and inter-observer reliability. Instrument validity was evaluated by testing whether the instrument could detect a difference between use of a self-chosen and a recommended transfer technique. Furthermore, calculated compression values at L4-L5 were compared with the weighted score for the different transfer technique situations. Eleven items were reliable. Nine items deserve further attention and three items were not reliable. The weighted score was significantly higher for the recommended transfer technique situations (p < 0.01) and an association between the weighted score and the calculated compression values was observed (r = -0.589).     

Modelling the dynamics of the yeast pheromone pathway

We present a mathematical model of the dynamics of the pheromone pathways in haploid yeast cells of mating type MATa after stimulation with pheromone alpha-factor. The model consists of a set of differential equations and describes the dynamics of signal transduction from the receptor via several steps, including a G protein and a scaffold MAP kinase cascade, up to changes in the gene expression after pheromone stimulation in terms of biochemical changes (complex formations, phosphorylations, etc.). The parameters entering the models have been taken from the literature or adapted to observed time courses or behaviour. Using this model we can follow the time course of the various complex formation processes and of the phosphorylation states of the proteins involved. Furthermore, we can explain the phenotype of more than a dozen well-characterized mutants and also the graded response of yeast cells to varying concentrations of the stimulating pheromone.     

A Tunable-MMI-Coupler-Based Wavelength Adjustable Laser

This paper introduces a novel integrated widely tunable laser, the tunable multimode interference (T-MMI) laser, with as tunable component an MMI coupler with a wavelength adjustable transmission spectrum. Experiments demonstrate up to 150 nm of tuning range for the T-MMI component and operation of a widely tunable T-MMI laser is demonstrated over a wavelength range of 38 nm.     

Texture Properties of Farmed Rainbow Trout (Oncorhynchus mykiss): Effects of Diet,Muscle Fat Content and Time of Storage on Ice

Groups of rainbow trout (Oncorhynchus mykiss) fed diets with low or high fat content were stored on ice for up to 11 days in two separate experiments. After 4, 9 and 11 days storage on ice in the first experiment and after 5, 8 and 11 days in the second experiment the fish were filleted by hand and fillet gaping was evaluated. Texture properties were studied using an Instron compression test. pH was measured in all fillets. In fillets from the second experiment, also fat content and autolytic protease activity were measured. Diet affected fillet fat content and texture properties. Fish fed high fat diet exerted less resistance against compression, indicating a softer consistency. Force at yield point and slope were not significantly affected by diet. The high fat group had higher autolytic protease activity than the low fat group. The results from the Instron measurements indicated that the fish became softer and less tough during 11 days storage on ice. A slight, but statistically significant increase in pH with time was observed in both experiments. In the first experiment a reduction in gaping scores was observed during storage, as opposed to a significant increase in the second experiment. The texture parameters yield point and slope were negatively correlated to gaping in the second experiment.