Synchronized External Pulsation for Improved Tolerance to Acceleration Stress: Model Studies and Preliminary Experiments

Synchronized external pulsation is proposed as a method to improve tolerance to acceleration stress. This technique uses a modified anti-G suit which is pressurized and depressurized synchronously with the heart cycle. The feasibility of the procedure has been studied using a computer model of the cardiovascular system which includes the effects of Gz stress, and contains simulations of baroreceptor control of heart rate and venous tone. Model predictions indicate that for unprotected subjects, carotid pressure at eye level (ophthalmic artery pressure) decreases to 20 mmHg (beginning of central light loss) at approximately +3.6 Gz. Applying standard anti-G suit pressure to the model increases this level to 5.3 Gz. When synchronized external pulsation of 2 psi is superimposed on the standard anti-G suit pressure, the tolerance to acceleration stress is further augmented by at least 0.9 G above the protection afforded by the standard anti-G suit alone. A set of preliminary experiments on human subjects to test the feasibility of using the technique in the high-G environment has also been carried out. The results under various protection modes compare favorably to the model predictions. Our results suggest that the computer model presented here is a useful tool for studying cardiovascular responses under +GZ stress. It also indicates that using synchronized external pulsation pressure superimposed on the standard anti-G suit pressure may offer extra protection to acceleration stress.     

纳米发泡整理对芳纶过滤材料性能的影响

为提高芳纶过滤材料的过滤效率,以添加不同质量分数纳米陶瓷粉的聚四氟乙烯乳液为涂层剂主要原料,采用发泡剂发泡涂层法对芳纶材料进行表面涂层处理。研究了泡沫涂层对芳纶过滤材料的结构、耐摩擦性、透气性、孔径大小、拒水拒酸碱性以及过滤性能的影响。结果表明:经发泡涂层整理后,芳纶表面形成一层致密薄膜;纳米陶瓷粉质量分数越大,发泡剂发泡效果越好,薄膜愈致密且稳定,同时芳纶过滤材料的耐摩擦性愈好,其孔径大小及透气性略有下降;涂层提高了芳纶的拒酸、拒碱性能,有效减少了滤袋的糊袋,使其清灰性及使用寿命均有所提升;涂层后芳纶的过滤效率显著提高,过滤直径为1 μm以上颗粒物的过滤效率由39.1%提升到60%左右,且过滤直径为10 μm以上颗粒物的过滤效率可达到100%。     

Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies

?ljivovica and Prepe?enica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (?ljivovica and Prepe?enica) samples were used, which matured in casks during the time period from 10 to 47?years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin?CCiocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepe?enica samples was ranged from 230.26 to 890.26?mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ?ljivovica sample was 110.38?mg/L. Antioxidant capacity of analysed Prepe?enica samples and ?ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.     

Inhibitory effect of acid concentration,aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef

The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging on EC and its effects on beef color. The LA effect on EC counts was concentration dependent during aging and storage, with T2 (10% of LA added) demonstrating greater (p < .05) reductions than T1 (5% of LA added). Aging did not affect (p > .05) EC counts, however reduced (p < .05) the total aerobic mesophilic bacteria. LA application promoted a decrease on beef redness (p > .05) after application and during storage. LA treatment (T2) promoted a reduction in E. coli O157:H7, despite the effects on beef color.

Practical applications

The present data evidence a breakthrough in lactic acid (LA) researches once evaluate the inhibitory effect of aging, LA concentration and package on Escherichia coli O157:H7 and the influence of these technologies in beef color. Moreover, the data presented allow clarifying the meat industry about the potential use of LA preservation on beef.     

大连市不同海产品中副溶血性弧菌污染的健康风险分级研究

目的对大连市不同海产品中副溶血性弧菌(Vibrio parahaemolyticus, VP)污染的健康风险进行分级和评价。方法 2017年1～10月,在大连市10个县市区分层随机采集4类944份常见海产品。依据GB 4789.7—2013《食品安全国家标准食品微生物学检验副溶血性弧菌检验》进行海产品中VP定量检测,使用实时荧光定量聚合酶链式反应(PCR)方法进行VP毒力基因检测;采用食物频率法获得各类海产品的消费量数据;利用专家咨询法获得海产品交叉污染和烹调习惯参数;采用快速微生物定量风险评估(sQMRA)方法,对4类海产品中致病性VP的健康风险进行分级。结果甲壳类导致人体感染致病性VP发病风险和年发病例数最高,分别为3.5×10~(-6)和2 799.3例。鱼类导致人体感染致病性VP发病风险和年发病例数居第二位,分别为1.1×10~(-6)和1 304.4例。海产品导致人群VP发病的主要途径为交叉污染。结论应关注大连市甲壳类中VP对人群的致病风险,重点控制海产品在加工处理过程中VP的交叉污染。     

不同催化剂对麦草组分乙醇溶剂热分离效果的影响

高效清洁的纤维生物质组分分离技术是生物质深度精炼和高值化利用的前提。乙醇溶剂高温热分解是一项极具前景的生物质组分高效分离技术,催化剂的加入可以明显加快脱木质素效率。本研究在麦草乙醇溶剂热分离过程中加入催化剂,探讨了催化剂乙酸、MgCl_2、H_3PO_4以及3种催化剂与H_2O_2组成的二元催化体系对麦草组分分离效果的影响。结果表明,H_2O_2的加入对乙酸、MgCl_2催化半纤维素的脱除有明显的提高,而对木质素的脱除影响不显著; H_2O_2的添加对于H_3PO_4催化来说,木质素脱除率有明显的上升,而半纤维素脱除率则保持较高水平。当反应温度190℃、催化剂浓度0. 02 mol/L、H_3PO_4/H_2O_2质量比为5∶5时,木质素脱除率由单独H_3PO_4催化的80. 99%增加到88. 64%;半纤维素脱除率为68. 99%。     

Chemical composition of currant seed extracts and their protective effect on human lymphocytes DNA

On the basis of LC/UV/MS analysis, 35 compounds from the extracts of seeds of black, red, and white currants (2 cultivars of each) were identified. Black currants cultivars contained protocatechuic acid and p-hydroxybenzoic acid, and traces of nitril containing phenolic acids. The presence of synapoyl glucoside was characteristic for cv. Malling Jewel. Sesquiterpenoid glycosides and carboxymethylindol glycosides were present mainly in white and red currant cultivars. Blackcurrant seeds contained higher amounts of flavonoids, especially rutin, isoquercetin, and taxifolin. The currant seed extracts were tested for in vitro protective effect on chromosome aberrations in peripheral human lymphocytes using cytochalasin-B blocked micronucleus (CBMN) assay. The frequency of MN was scored in binucleated cells, and the cultivars of black currants showed the best antioxidant potential. At a concentration of only 0.17 mg/mL, extract of the seed cv. Malling Jewel effected a decrease in the frequency of MN of 60% compared with control cell cultures. PRACTICAL APPLICATION: Our results provide evidence of protective effects of currant seed extracts and isolated pure compounds on cytogenetic damages in human lymphocytes. Thus, currant seed extracts could exert beneficial effects in quite a few diseases, for many of the biological actions have been attributed to their antioxidant properties.     

Kinetics of sensory quality changes in soymilk during thermal processing,by parametric and non‐parametric data analyses

Soymilk was subjected to various heat treatments at 90, 120 and 140 °C for various lengths of time. The colour and flavour of the soymilk samples were evaluated by a sensory panel consisting of eight semi‐trained assessors on (1) a 9‐unit hedonic scale, with analysis based on the assumption that the units are equidistant, and (2) a 15‐point hedonic ‘Smiley’ pictorial scale, the results being analysed non‐parametrically. The proportion (%) of ratings higher than or equal to/higher than the overall median of the samples was used as a rigorous estimate of product quality. These values were used to determine the colour and flavour changes in heated soymilk and their temperature dependence. The Z‐values derived from the parametric and non‐parametric analyses were in close agreement, ranging from 31 to 33 °C and from 30 to 32 °C for colour and flavour respectively. © 2000 Society of Chemical Industry     

Changes of hydrogen peroxide and radical-scavenging activity of raspberry during osmotic, convective, and freeze-drying

This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity.