The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C

In this study the shelf‐life of sardine marinades was investigated. After the marination process, sardine fillets were packed into glass jars with 2% citric acid, 4% sodium chloride and spices. The effect of pasteurization at 70 °C for 20 min on the shelf‐life of the sardine marinades was determined. At the end of 6 months storage the differences between thiobarbituric acid, free formaldehyde (FA(ex)), free and bound formaldehyde (FA(dest)) and peroxide value of pasteurized and non‐pasteurizated marinades were not significantly (P > 0.05) different, while the difference between total volatile basic nitrogen, trimethylamine, pH, total plate count and lactic acid bacteria count of pasteurized and non‐pasteurized marinades were. The shelf‐life of both pasteurized and non‐pasteurized sardine marinades was found to be 5 months at 4 °C.     

Anaemia in juvenile chronic arthritis

Brush border myosin-I (BBMI) is a single-headed unconventional myosin found in the microvilli of intestinal epithelial cells, where it links the core bundle of actin filaments to the plasma membrane. An association of BBMI with anionic phospholipids has been shown to be mediated by a carboxy-terminal domain which is rich in basic amino acids. We have exploited this natural affinity of BBMI for negatively charged lipids to form two-dimensional (2D) crystals of this protein which are suitable for structural analysis by electron crystallographic techniques. The 2D crystals which we have obtained belong to one of two space groups, p22121 or p2. We present here projection maps calculated from images of negatively stained crystals for each of these crystal types to a resolution of 20 A and show that the asymmetric unit is the same in both crystal types.     

Interface feature prioritization for web services: Case of online flight reservations

Acceptance, utility, and usability of system designs have become a focal interest in human–computer interaction (HCI) research, yet at present there is a lack detailed understandings of which system design features influence them. The purpose of the study is to examine the effects of five product design features; customization, adaptive behavior, memory load, content density, and speed on user preference through an experimental study by using conjoint analysis. In experimental study, instead of classical conjoint cards, prototypes were generated for products. Besides, desirability and market segments of product prototypes were identified. In line with the results, among the five product design features, speed is the most and customization is the least important features that affect user preference. Contrary to the expectations, customization has a relatively small importance value in this research. Subsequent design features that influence user preference after speed are minimal memory load, adaptive behavior, and content density, respectively. According to findings, interfaces that have high-speed, minimal memory load, adaptive behavior, low content density, and customization features are more preferable than those that do not.     

Defecting From the Gutenberg Legacy: Employing Images to Test Knowledge Gaps

Education‐based knowledge gaps are well‐documented across countries, media platforms, and content. Without exception, knowledge is measured through words not images. Given the centrality of sight in the natural history of Homo sapiens, the extraordinary visual acuity of humans, and the proliferation of screen‐based visual media environments in contemporary life, an experiment was conducted to test the knowledge gap visually. Participants watched 8 audiovisual news stories. Simple recognition of story details and comprehension of that information were tested in verbal and visual modalities. Results offered the first confirmation of the knowledge gap in visual terms. Yet, gaps were significantly smaller employing visual than verbal measures, pointing to the need for continued efforts to develop visual measures for future memory studies.     

Thermally exfoliated graphene oxide reinforced fluorinated pentablock poly(l‐lactide‐co‐ε‐caprolactone) electrospun scaffolds: Insight into antimicrobial activity and biodegradation

Three‐dimensional fluorinated pentablock poly(l ‐lactide‐co‐ε‐caprolactone)‐based scaffolds were successfully produced by the incorporation of thermally exfoliated graphene oxide (TEGO) as an antimicrobial agent with an electrospinning technique. In a ring‐opening polymerization, the fluorinated groups in the middle of polymer backbone were attached with a perfluorinated reactive stabilizer having oxygen‐carrying ability. The fiber diameter and its morphologies were optimized through changes in TEGO amount, voltage, polymer concentration, and solvent type to obtain an ideal scaffold structure. Instead of the widely used graphene oxide synthesized by Hummer's method, TEGO sheets having a low amount of oxygen produced by thermal expansion were integrated into the fiber structure to investigate the effect of the oxygen functional groups of TEGO sheets on the degradation and antimicrobial activity of the scaffolds. There was no antimicrobial activity in TEGO‐reinforced scaffolds in the in vitro tests in contrast to the literature. This study confirmed that a low number of oxygen functional groups on the surface of TEGO restricted the antimicrobial activity of the fabricated composite scaffolds. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43490.     

Surface-modified alumina nanoparticles-filled aramid fiber-reinforced epoxy nanocomposites: preparation and mechanical properties

Iranian Polymer Journal - Surface of Al2O3 nanoparticles was modified with a silane coupling agent, and aramid fiber-reinforced epoxy nanocomposites were produced using these particles. Three...     

Multidisciplinary Design Optimization for Glass-Fiber Epoxy-Matrix Composite 5 MW Horizontal-Axis Wind-Turbine Blades

A multi-disciplinary design-optimization procedure has been introduced and used for the development of cost-effective glass-fiber reinforced epoxy-matrix composite 5 MW horizontal-axis wind-turbine (HAWT) blades. The turbine-blade cost-effectiveness has been defined using the cost of energy (CoE), i.e., a ratio of the three-blade HAWT rotor development/fabrication cost and the associated annual energy production. To assess the annual energy production as a function of the blade design and operating conditions, an aerodynamics-based computational analysis had to be employed. As far as the turbine blade cost is concerned, it is assessed for a given aerodynamic design by separately computing the blade mass and the associated blade-mass/size-dependent production cost. For each aerodynamic design analyzed, a structural finite element-based and a post-processing life-cycle assessment analyses were employed in order to determine a minimal blade mass which ensures that the functional requirements pertaining to the quasi-static strength of the blade, fatigue-controlled blade durability and blade stiffness are satisfied. To determine the turbine-blade production cost (for the currently prevailing fabrication process, the wet lay-up) available data regarding the industry manufacturing experience were combined with the attendant blade mass, surface area, and the duration of the assumed production run. The work clearly revealed the challenges associated with simultaneously satisfying the strength, durability and stiffness requirements while maintaining a high level of wind-energy capture efficiency and a lower production cost.     

Chemical,enzymatical and textural changes during marination and storage period of sardine (<Emphasis Type="Italic">Sardina pilchardus</Emphasis>) marinades

In this study frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish:solution ratio was (1.5:1). After the marination process, sardine fillets were packed in glass jars in two different formulations fish:solution ratio of (1.5:1); the first formulation contained 2% acetic acid and 4% sodium chloride with tomato sauce and spices and the other was 2% citric acid and 4% sodium chloride with lemon and also the same spices. Pasteurization process had been applied on half of the jars at 70 °C for 20 min. Chemical, enzymatical and textural changes during marination and 6 months storage period of sardine marinades were determined. The results obtained in proteolytic activities correlated well with the observed texture measurements according to time of storage. A decrease in the histidine content and an increase in glutamic acid and aspartic acid contents of marinated sardines were determined. Histamine levels were lower than the toxic limit (100 mg/kg) during the marination and storage period of sardine marinades.     

Ureteroscopic management of lower ureteral stones: two years'' experience

1. This study was to determine the effects of heat load early in life on thermoregulatory responses and whole blood viscosity of broilers during a subsequent exposure to high environmental temperature later in life. 2. The birds, which had been subjected to exposure to 38 degrees C for 24 h at 5-d-old, served as prior exposure group (group A). Both group A and control group B were exposed to 33 degrees C for 3 h when near marketable weight. 3. On exposure to 33 degrees C, although there were no significant differences in the increases in heat production (HP) between the two groups, abdominal temperature (Ta), temperature of external ear tract (Tee), shank skin temperature (Tss), standing-lying frequency and lying time were lower in group A than in group B. Heart rate (HR) and comb surface temperature (Tcs) did not differ but increased in both groups during exposure to 33 degrees C. Respiration rate (RR) was greater in group A. 4. Blood viscosity decreased markedly in both groups after exposure to 33 degrees C; the decrease was greater in group A. 5. These results suggest that early exposure may promote broilers' ability to cope with the subsequent heat load by altering thermoregulatory physiological responses and behavioural patterns, resulting in an alleviation of heat stress.