Nutritional response of mature rats to kidney bean (Phaseolus vulgaris) lectins

In a series of 10-day pair feeding experiments it was found that the nutritional value of diets containing beans was essentially the same for rats aged between 30 and 123 days. Thus net protein utilisation (NPU) values of 25–39 on diets containing Processor bean (35 g protein kg^?1) + egg albumin (65g protein kg^?1) were obtained. As food intakes were considerably reduced when rats were fed diets containing more than 35g protein kg^?1 of Processor bean, the measurement of protein utilisation became increasingly more difficult. The severe disruption of the brush borders of duodenal and jejunal enterocytes, originally observed when bean-containing diets were fed to young (30-day-old) rats was also found with rats up to the age of 120 days on similar diets. Similarly, the development of circulating anti-lectin antibodies in the animals showed no age dependence within the age limits investigated. It was also shown that oral immunisation did not protect the rats from the effects of toxicity and that the immune response was a result of continuous absorption of lectin throughout the feeding period. Thus the extent and the mechanism of toxicity of Phaseolus vulgaris bean lectins were found not to be dependent on the age or maturity of the animal.     

Determining pheromone content of hairpencils from individual virgin males ofPseudaletia unipuncta (Haw.) (Lepidoptera: Noctuidae)

Levels of benzaldehyde recovered from virginPseudaletia unipuncta (Haw.) males were not influenced by (1) the time hairpencils remained in the solvent (1-72 hr), (2) anesthetization or agitation of males prior to excision of hairpencils, or (3) the time (photophase or scotophase) that hairpencils were excised. Thus the interindividual variability observed is not a methodological artifact. Most males had similar concentrations in both hairpencils, although in some cases only one hairpencil contained pheromone. In one case, a male with partially extruded hairpencils had no benzaldehyde at all. Neither pupal weight nor hairpencil length proved to be reliable indicators of pheromone content.Contribution No. 373, Département de biologie, Université Laval.     

二次型时频分析技术的开发与应用

基于二次型的时频分析是高分辨率时频分析技术的有效方法之一，该项技术能够有效反映时变信号的频谱特性，具有分辨率高、能量集中和跟踪瞬时频率的特点。从时变信号的特点出发，阐述了二次型时频分析技术的基本方法原理，采用正演模型分析验证了该方法的有效性，并在实际地震资料中应用于识别物源方向、划分沉积相带、预测储层结构以及相对厚度等诸多方面，均取得了较好的效果。     

Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae.     

"Temporal encoding in fear conditioning revealed through associative reflex facilitation": Correction to Lindquist and Brown (2004).

Reports an error in "Temporal Encoding in Fear Conditioning Revealed Through Associative Reflex Facilitation" by Derick H. Lindquist and Thomas H. Brown (Behavioral Neuroscience, 2004[Apr], Vol 118[2], 395-402). The article contained several errors. On page 396, second paragraph, the sentence beginning on line 6 should read as follows: "Having a stable baseline is critical for studies of reflex facilitation because the experimental designs invariably entail repetitive CR testing, if only to achieve reasonable statistical power (see Choi et al., 2001b; Lindquist & Brown, 2004)." On page 400, the first heading should read as follows: "Comparison of New and Old Reflex Facilitation Procedures." On page 400, the first sentence under the abovementioned heading should read as follows: "We decided not to use the original measure of reflex facilitation, developed by J. S. Brown et al. (1951), because it suffers from severe interpretational limitations, elaborated in detail elsewhere (Choi et al., 2001b; Leaton & Cranney, 1990; Lindquist & Brown, 2004)." (The following abstract of the original article appeared in record 2004-12681-016.) Temporal encoding in Pavlovian fear conditioning was examined through conditional facilitation of the short-latency (Rl) component of the rat eyeblink reflex. Rats were fear-conditioned to a tone conditional stimulus (CS) with either a 3- or 9-s interstimulus interval (ISI) between CS onset and the onset of the grid-shock unconditional stimulus (US). Rl facilitation was tested over 2 days, in counterbalanced order, at a latency of 3 s and 9 s from CS onset. CS-produced Rl facilitation, the conditional response (CR), was 3-4 times larger when the test latency equaled the conditioning ISI. These results, coupled with the known neurophysiology of Rl facilitation, suggest that this CR could disclose differences in the time course of CS-generated output from the amygdala when driven by cortical versus subcortical CS-CR pathways. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

α-Fe_2O_3(SO_4~(2-),Sn)气敏电阻的温度响应特性

在气敏温度区域内研究了α-Fe_2O_3(SO_4~(2-),Sn)材料的电阻-温度特性,认为表面结构的变化导致温度特性出现峰值并呈现气敏性。可利用空气中电阻温度特性提供的信息改性或发现新的气敏材料。     

On the design of multiple key hashing files for concurrent orthogonal range retrieval between two disks

This paper concerns the following problem: given a set of multi-attribute records, a fixed number of buckets and a two-disk system, arrange the records into the buckets and then store the buckets between the disks in such a way that, over all possible orthogonal range queries (ORQs), the disk access concurrency is maximized. We shall adopt the multiple key hashing (MKH) method for arranging records into buckets and use the disk modulo (DM) allocation method for storing buckets onto disks. Since the DM allocation method has been shown to be superior to any other allocation methods for allocating an MKH file onto a two-disk system for answering ORQs, the real issue is knowing how to determine an optimal way for organizing the records into buckets based upon the MKH concept.

A performance formula that can be used to evaluate the average response time, over all possible ORQs, of an MKH file in a two-disk system using the DM allocation method is first presented. Based upon this formula, it is shown that our design problem is related to a notoriously difficult problem, namely the Prime Number Problem. Then a performance lower bound and an efficient algorithm for designing optimal MKH files in certain cases are presented. It is pointed out that in some cases the optimal MKH file for ORQs in a two-disk system using the DM allocation method is identical to the optimal MKH file for ORQs in a single-disk system and the optimal average response time in a two-disk system is slightly greater than one half of that in a single-disk system.     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.