Reconsideration of the Shed: Garage + Workshop

Garage + Workshop explores issues of tectonics and transparency through the inventive juxtaposition of common building materials. Translucent polycarbonate panels reveal the physicality of light, construction, and imagery in what appears to be an otherwise straightforward utilitarian structure.     

THE BIOCHEMICAL AND SENSORY PROPERTIES OF GILTHEAD SEA BREAM (SPARUS AURATA) FROZEN AT DIFFERENT CHARACTERISTIC FREEZING TIMES

ABSTRACT

Skinned, vacuum‐packed, postrigor gilthead sea bream fillets were frozen individually with characteristic freezing times of 2, 18, 74 and 640 min (times to cool the thermal center of the fillets from ?1 to ?7C). Immediately after freezing, the fillets were thawed, and their quality was evaluated with tests related to muscle integrity, myofibrillar protein denaturation and aggregation, lipid degradation and changes in tenderness. The muscle integrity indices (activities of α‐glucosidase, β‐N‐acetyl‐glucosaminidase and (β‐hydroxy‐acyl‐coenzyme‐A dehydrogenase and the amount and protein content of centrifugal tissue fluids) showed that the freezing process itself clearly affected the integrity of muscles. Freezing of fillets with characteristic freezing time of 74 min caused more damage to muscles and hydrolysis of lipids than the other freezing times. Adenosine triphosphatase (ATP) ase activities and Ca²⁺ sensitivity of actomyosin extracts suggested that the freezing process itself, but not the freezing times, caused structural damage to myofibrillar proteins. No difference in the levels of salt‐soluble proteins and sulfhydryl contents in actomyosin extracts was found between the fresh and frozen fillets. Sensory evaluations showed that the cooked frozen fillets were less tender than the cooked fresh ones.

PRACTICAL APPLICATION

In commercial seafood industries, seafoods are frozen at a range of freezing times (rates) that depends mostly on the type of seafood, the type of freezer and freezer's operating conditions. Based on the work reported in the literature, freezing of seafoods at different freezing times may furnish favorable conditions for alterations in muscle structure, muscle proteins and lipids, and textural properties in general. These changes are related to alterations in quality of frozen seafoods and may affect their market. Therefore, knowledge of optimal conditions with respect to freezing rates for freezing commercially important seafoods, as farmed gilthead seabream is, is relevant to the seafood industry. This information can be obtained by experimental studies on changes in the chemical, biochemical, physical and sensory properties of seafoods frozen at different freezing times.

     

Coevolution in Commercial Genetic Engineering

This article addresses the problem of selection criteria andmechanisms at work in the production of scientific and technologicalknowledge. The two dichotomies of scientific—technologicalknowledge and public—private returns are used to specifyfour ideal-type environments, which consist of institutionsand incentives and which influence the creation and selectionof new knowledge. The theoretical arguments about knowledgeevolution over time in relation to different selection environmentsand about coevolution of knowledge producers and institutionsare then examined in the case of commercial genetic engineeringfor pharmaceuticals.     

KINETIC PROPERTIES OF PHOSPHATIDYLINOSITOL SYNTHASE FROM GERMINATING SOYBEANS

ABSTRACT CDP-1,2-diacyl-sn-glycerol (CDP-diacylglycerol): myo-inositol phosphatidyltransferase (EC. 2.7.8.11) catalyzes the final step in the de novo synthesis of phosphatidylinositol in the microsome fraction of germinating soybeans. The Michaelis constants for CDP-diacylglycerol and myo-inositol were determined for the reaction using a Triton X-100-CDP-diacylglycerol mixed micelle substrate. The K_mvalues for CDP-diacylglycerol and myo-inositol were 30μM and 0.11 mM, respectively.     

SOLUBILIZATION OF MEMBRANE ASSOCIATED PHOSPHATIDYLINOSITOL KINASE FROM SACCHAROMYCES CEREVISIAE

ATP: phosphatidylinositol (PI) 4-phosphotransferase (PI kinase, EC 2.7.1.67) catalyzes the phosphorylation of PI to form PI 4-monophosphate. A variety of solubilization agents were examined for their ability to release PI kinase from the microsomes of Saccharomyces cerevisiae. The most effective agent to solubilize the enzyme was sodium deoxycholate. Maximal solubilization was obtained with 1% sodium deoxycholate and 10 mM MgCl_2. A 2.3-fold increase in specific activity was achieved with 91% of the activity solubilized. The sodium deoxycholate solubilized PI kinase remained at the top of a glycerol gradient whereas the membrane associated enzyme sedimented to the bottom of a glycerol gradient.