Reported food intake and distribution of body fat: a repeated cross-sectional study

Background  

Body mass, as well as distribution of body fat, are predictors of both diabetes and cardiovascular disease. In Northern Sweden, despite a marked increase in average body mass, prevalence of diabetes was stagnant and myocardial infarctions decreased. A more favourable distribution of body fat is a possible contributing factor.     

Eucapnic voluntary hyperventilation as a bronchoprovocation technique: development of a standarized dosing schedule in asthmatics

A variety of dosing schedules have been reported for the hyperventilation method of broncho-provocation testing. To evaluate the effect of challenge technique on the bronchoconstrictive response, we had 16 subjects perform eucapnic voluntary hyperventilation (EVH) with dry, room temperature gas using four different dosing schedules. The hyperventilation challenge dosages included the following: (1) a target minute ventilation (VE) of 20 x FEV1 for 6 min; (2) a target VE of 15 x FEV1 for 12 min; (3) an interrupted challenge with a target VE of 30 x FEV1 for 2 min repeated 3 times; and (4) a target VE of 30 x FEV1 for 6 min. Challenges 2, 3, and 4 gave identical absolute ventilatory challenges (identical factor FEV1 x minutes) but at different VE dosages or time. Challenges 1 and 4 were of identical length, but different target VE. The mean postchallenge fall in FEV1 was 16.6 +/- 10.9%, 11.0 +/- 8.1%, 19.6 +/- 9.9%, and 26.7 +/- 11.3% for challenges 1, 2, 3, and 4, respectively. The response to an identical EVH challenge (FEV1 x 30 for 6 min) was reproducible when performed on separate days. We conclude that the challenge technique used for hyperventilation testing will have a significant impact on the bronchoconstrictive response and must be taken into account when interpreting study results. Tests may be quantitatively comparable over a narrow range of challenge time and VE. We recommend that a 6-min uninterrupted EVH challenge using dry, room temperature gas at a target VE of 30 x FEV1 be adopted as the "standard" challenge.     

Outflow Boundary Conditions for the Fourier Transformed One-Dimensional Vlasov–Poisson System

In order to facilitate numerical simulations of plasma phenomena where kinetic processes are important, we have studied the technique of Fourier transforming the Vlasov equation analytically in the velocity space, and solving the resulting equation numerically. Special attention has been paid to the boundary conditions of the Fourier transformed system. By using outgoing wave boundary conditions in the Fourier transformed space, small-scale information in velocity space is carried outside the computational domain and is lost. Thereby the so-called recurrence phenomenon is reduced. This method is an alternative to using numerical dissipation or smoothing operators in velocity space. Different high-order methods are used for computing derivatives as well as for the time-stepping, leading to an over-all fourth-order method.     

The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.     

Mechanical Properties of an Fe‐Based SAM2×5‐630 Metallic Glass Matrix Composite with Tungsten Particle Additions

We present the role of tungsten additions on the mechanical properties of a Fe‐based structural amorphous metal (SAM2×5‐630) containing crystalline tungsten. Matrix cracking by microindentation is inhibited by the addition of tungsten and indicates that tungsten improves the fracture toughness. Response surfaces from nanoindentation arrays indicate that the hardness and modulus of the matrix phase are increased by tungsten additions. Bulk composites with 30 vol% tungsten subjected to 4‐point flexure exhibited brittle fracture behavior and the characteristic strength and Weibull modulus were 165 and 8.7 MPa, respectively. The addition of tungsten did not cause devitrification of the matrix phase.     

Comparison of Thermal and Viscoelastic Properties of Four Waxy Starches and the Effect of Added Surfactant

The waxy starches used in this investigation (maize (WM), barley (WB) and two rice starches RD4 and IR29) showed different gelatinization temperatures (GT) and enthalpies (ΔH_G) measured with differential scanning calorimetry (DSC). The differences in GT and ΔH_G could only partially be related to X-ray crystallinity. The high GT waxy starches WM and RD4 retrograded to a greater extent measured with DSC and the order of increased retrogradation agreed well with the order of X-ray crystallinity of the retrograded waxy starches. The melting temperature (T_C) of the retrograded waxy starches in contrast to GT was very similar for all starches. This indicates that the temperature of the glass transition (T_g) of the amorphous regions in the starch granules controlled the onset GT and perhaps also the extent of retrogradation. Addition of cetyl trimethyl ammonium bromide (CTAB) decreased the extent of retrogradation more than 45% compared to the melting enthalpy (ΔH_C) of the waxy starches without CTAB addition. The rice starch RD4 was most affected by the CTAB addition, and the WM starch the least. The viscoelastic behaviour in the temperature interval 25–90°C of 12%(w/w) gels differed between the waxy starches. The WB starch gels showed the highest storage modulus (G′) value and the lowest phase angle (δ), i. e. strongest and least viscous gels. The WM starch gels showed the lowest G′ value and the highest δ. The rice starches were in between with the RC4 starch (high GT) showing higher G′ value and lower δ than the IR29 (low GT). The viscoelastic parameters changed only slightly with increased temperature. The addition of CTAB to the waxy starch gels changed the viscoelastic behaviour of the stronger and less viscous starch gels of the WB and RD4 as their G′ value decreased and δ increased with increased temperature. The effect on WM and IR29 was only small.     

Effect of the Degree of Phosphorylation on the Crystallinity of Native Potato Starch

X-ray diffraction technique, combined with digital image processing was used to compare the crystallinity of native starch from a number of potato varieties, differing in the degree of phosphorylation. The crystallinity was found to decrease linearily with an increased degree of phosphorylation. Based on earlier observations of the gelatinization enthalpies, it was assumed that the C-6 phosphates, which have an orientation out of the α-helices disturb the crystallization of the amylopectin during the starch synthesis. The C-3 phosphates, which are located in the interior parts of the α-helices, are not believed to interfere with the crystal structure.     

Effect of Water Content on the Gelatinization of Wheat Starch

The influence of water content on the gelatinization of wheat starch was examined by differential scanning calorimetry. Three endothermic transitions were observed when starch was heated to 140 °C with 35 to 80% (w/w) water. The temperature of the second and third endotherms and the enthalpies of the first and second endotherms vary with water content.     

Green ideas travelling across organizational boundaries

In the last few decades, environmental commitment has become a powerful discursive means of mobilizing actors and developing distinct organizational identity. However, the prevalent uncertainty in society concerning the interpretation and operationalization of concepts, such as ‘green’, ‘sustainable’, ‘environment’ and ‘ecology’ allows for interpretative flexibility. Accordingly, individual members or groups of members in organizations operationalize the concept green in ways that make sense to their working contexts' specific ontology, epistemology and ideology. Based on a comparative case study of three Swedish municipal housing companies, the paper examines how green ideas are translated as they travel across organizational boundaries, and how these notions become embedded within different organizational processes, and thus set external as well as internal boundaries. The underlying assumption is that the meaning of ‘green’ shifts depending on which organization and sphere of society is in perspective. Therefore, the paper traces spatial shifts in meanings of ‘green’ as these travel across organizational boundaries, from the local governmental authority, via the Parent company, to the three individual companies studied. Comparing the companies' official environmental statements with the organizational members' representations of green shows discrepancies in talk and action, which may have implications for the companies' internal identity as well as for the creation of an external image. Furthermore, these discrepancies are traced to different communities of action and practice, i.e. those who make strategic environmental decisions in the companies are not the same as those who possess environmental expertise.

Au cours de ces dernières années, les préoccupations environnementales sont devenues un puissant moyen discursif de mobilisation des acteurs et de développement d'une identité organisationnelle distincte. Or, l'incertitude qui règne dans la société en ce qui concerne l'interprétation et l'exploitation de concepts tels que «vert», «durable», «environnement» et «écologie» autorise une certaine souplesse. En conséquence, des membres individuels ou des groupes de membres d'organisations exploitent le concept «vert» de manière à donner du sens à l'ontologie, à l'épistémologie et à l'idéologie propres au contexte de travail. S'appuyant sur une étude de cas comparative de trois entreprises suédoises de construction de logements municipaux, l'auteur de cet article examine comment les concepts écologiques se transforment lorsqu'ils traversent des frontières à l'intérieur des organisations et comment ces notions s'inscrivent dans différents processus organisationnels et fixent ainsi des limites externes et internes. L'hypothèse sous-jacente est que la notion de « vert » se déplace en fonction de l'organisation et de la sphère de la société mises en perspective. Cet article retrace donc ces déplacements dans l'espace de la signification du concept «vert» lorsqu'il traverse des limites organisationnelles, de l'administration locale, via la société-mère, jusqu'aux trois entreprises individuelles étudiées. Lorsque l'on compare les déclarations environnementales officielles de ces entreprises au concept de «vert» affiché par les membres des organisations, on voit apparaître des différences dans le discours et dans l'action qui peuvent avoir des incidences sur l'identité interne des entreprises et sur la création d'une image externe. En outre, on fait remonter ces différences jusqu'aux différentes communautés d'action et de pratique, c'est-à-dire que celles qui prennent des décisions environnementales stratégiques ne sont pas les mêmes que celles qui possèdent les compétences en matière d'environnement.

Mots clés: Communauté d'action, communauté de pratiques, bâtiments verts, construction de l'identité, innovation, culture de l'organisation, mise en oeuvre des politiques, donner du sens, déplacement des idées     

Microfluorometric assessment of sperm maturation in testicular biopsies from men with histologically normal or reduced spermatogenesis

Spermatogenesis has been studied in testicular biopsies by means of microfluorometric assessment of the DNA-DNP complex using ethidium bromide in 10 men with histologically normal spermatogenesis and in 10 men with histologically reduced spermatogenesis. The expected haploid DNA value was found in the round spermatids, whereas only 70% of the haploid fluorescence value was found in the elongated spermatids and around 60% in the testicular spermatozoa. No difference was found in the mean fluorescence values between the pathological group and the controls. it is suggested that structural changes or an increase in basic nuclear proteins gradually exclude the ethidium bromide from the binding to the DNA molecule and that this phenomenon occurs concomitantly with a decrease in double-stranded RNA. The difference in fluorescence intensity before and after RNAase treatment was regarded as an approximate estimate of the RNA content. There was a significant decrease of these values during spermatogenesis.