Adsorption kinetics and mechanical properties of thiol-modified DNA-oligos on gold investigated by microcantilever sensors

Immobilised DNA-oligo layers are scientifically and technologically appealing for a wide range of sensor applications such as DNA chips. Using microcantilever-based sensors with integrated readout, we demonstrate in situ quantitative studies of surface-stress formation during self-assembly of a 25-mer thiol-modified DNA-oligo layer. The self-assembly induces a surface-stress change, which closely follows Langmuir adsorption model. The adsorption results in compressive surface-stress formation, which might be due to intermolecular repulsive forces in the oligo layer. The rate constant of the adsorption depends on the concentration of the oligo solution. Based on the calculated rate constants a surface free energy of the thiol-modified DNA-oligo adsorption on gold is found to be -32.4 kJ mol(-1). The adsorption experiments also indicate that first a single layer of DNA-oligos is assembled on the gold surface after which a significant unspecific adsorption takes place on top of the first DNA-oligo layer. The cantilever-based sensor principle has a wide range of applications in real-time local monitoring of chemical and biological interactions as well as in the detection of specific DNA sequences, proteins and particles.     

Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain

The aim of this study was to measure the variation in dietary fibre (DF) content and composition among different rye varieties grown in the same location in three successive years and to estimate the contributions of genotype and harvest year to this variation. The study included grain from 19 different varieties of rye, of which seven varieties were analysed in all three years. The content of total DF in all samples ranged from 147 to 209 g kg^?1 dry matter (dm), with 34–66 g kg^?1 being water‐extractable (WE) DF and 108–159 g kg^?1 being water‐unextractable (WUE) DF. The main DF component was arabinoxylan (AX) with a content of 80–121 g kg^?1 dm, of which 26–41 g kg^?1 dm was WE AX. The ratio of arabinose to xylose (ara/xyl) of total AX ranged from 0.59 to 0.69. The content of β‐glucan was 13–22 g kg^?1 dm and that of fructan was 45–64 g kg^?1 dm. Analysis of the data from seven varieties and three harvest years showed a highly significant influence of harvest year on most DF components. Significant genotype effects were found for the contents of total DF, total AX, β‐glucan and fructan and for the ara/xyl ratio of total and WUE AX. Estimation of variance components showed that yearly variations in the contents of total DF, total AX, WUE DF, WUE AX and β‐glucan were generally higher (27–55% of total variance) than genotype effects (14–19%). The ara/xyl ratio of total and WUE AX showed a high influence of genotype (46 and 43% respectively). Non‐adapted rye varieties with small kernel size had the highest contents of total DF and total AX. The content of β‐glucan was positively correlated with kernel weight (r = 0.68), whereas no overall correlation was found between kernel size and the content of DF. As a conclusion, the variation in DF content and composition in this study was significantly influenced by both harvest year and rye genotype. © 2002 Society of Chemical Industry     

Product-oriented flavor research: learnings from the past, visions for the future

In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends.     

Organising a joint green European electricity market: the model ElGreen

In this paper, the features and the most important results of the computer model ElGreen will be presented. With the help of the computer model it is possible to simulate various promotion strategies for different technologies in all EU countries. Policies that can be selected are the most important price driven strategies (feed-in tariffs, investment subsidies, tax incentives), capacity driven instruments (tradable green certificates, national or international wide trading system) and a voluntary green pricing system.The following recommendations are derived:

(i)Regardless of which strategy is chosen credible sources must guarantee that the promotional strategy will survive a specified planning horizon;

(ii)The differences between either national trading, international trading or feed-in tariffs are very small if the design of the promotional system is optimised;

(iii)When introducing a TGC system it is of paramount importance that no mix up between existing and new capacities takes place.

     

Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations

Nonfat dry milk (NFDM), sodium caseinate (SC), whey protein concentrate (WPC), and combinations of each were evaluated for abilities to reduce pink color development in cooked, ground, uncured turkey breast. Protein treatments were also evaluated in the presence of pink-color-generating ligands (nicotinamide, 1%, sodium nitrite, 10 ppm, and sodium nitrate, 50 ppm) with and without ethylenedinitrilo-tetraacetic acid disodium salt (200 ppm). NFDM and WPC at levels as low as 1.5% were effective in reducing CIE a* values (P < 0.05) regardless of ligand treatment; SC was not. EDTA reduced pink color within all protein and ligand treatments. Poultry producers can reduce pink color development in further-processed products by selective addition of dairy proteins.     

Antimicrobial enzymes: Applications and future potential in the food industry

Antimicrobial enzymes are ubiquitous in nature, playing a significant role in the defense mechanisms of living organisms against infection by bacteria and fungi. Hydrolytic antimicrobial enzymes function by degrading key structural components of the cell walls of bacteria and/or fungi, whereas antimicrobial oxidoreductases exert their effects by the generation in situ of reactive molecules. The potential of these enzymes in food preservation is still far from realized at present.     

Detecting landscape forms using Fourier transformation and singular value decomposition (SVD)

Landscape structure is a main determinant of ecological landscape potentials. The basic differentiation of relief into depressions and elevations at deliberately chosen scales can be managed comfortably by the Fourier transformation. The automated extraction of these structures from an elevation map using Fourier transformation or singular value decomposition can help to overcome complicated and errorprone procedures based on the determination of numerical structure parameters such as slope and aspect. The combination of automated extraction methods and moving window technology can lead to further, more integrated insights related to complex landscape patterns.     

Synthesis and characterization of niobium-doped potassium tetragonal tungsten bronzes, KxNbyW1?yO3

Needle-shaped crystals of sizes up to 5 μm × 5 μm × 40 μm of nominal composition K _x Nb _y W_1−y O₃ were synthesized by solid state method at 800 °C using appropriate amount of WO₃, WO₂, Nb₂O₅, and K₂WO₄. The samples were characterized with XRD, SEM, microprobe analysis, optical spectroscopy, and Raman spectroscopy. The XRD patterns of the samples show single phase of tetragonal tungsten bronze (TTB) type (P4/mbm, No. 127) up to y = 0.07. Structure refinements reveal an increase in cell parameter with increasing nominal niobium content within the TTB phase. The elemental compositions of the crystals determined by electron microprobe analysis also show an increase in Nb content with increasing y. With increasing Nb content the reflectivity minimum in the near infrared spectral range shifts towards lower wavenumber indicating the effect of decreasing carrier concentration. Pyrochlore type phase (KNbWO₆) is obtained as a second phase when nominal composition y > 0.07.