Effect of addition of EVA on the technical properties of extruded foam profiles of low-density polyethylene/EVA blends

Some technical properties (static mechanical properties, dynamic mechanical properties, creep-recovery behavior, thermal expansion, and thermal conductivity) of low-density foams (50 kg/m³) made of blends of low-density polyethylene (LDPE) and the ethylene vinyl acetate copolymer (EVA) were studied as a function of the EVA proportion in the blends. These properties were compared with those of a foam made of a blend of EVA and ethylene propylene rubber (EPR). The knowledge of how the EVA proportion influences the behavior of these blend foam materials is a fundamental factor in order to obtain a wide range of polyolefin foams, with similar density, suitable for different applications. © 1998 John Wiley & Sons, Inc. J Appl Polym Sci 68: 1237–1244, 1998     

Family-genetic study of executive functioning in attention-deficit/hyperactivity disorder: Evidence for an endophenotype?

This study examined familiality of attentional control and mental flexibility in multiplex attention-deficit/hyperactivity disorder (ADHD) families. The authors hypothesized that siblings of ADHD probands, although not behaviorally expressing ADHD, have deficits in these executive functions and that the performance of probands, unaffected siblings, and control participants are on a continuum. Participants (aged 6 to 17) were 25 ADHD probands with a family history of ADHD, their 25 unaffected siblings, and 48 control participants. The unaffected siblings did not differ from the ADHD probands on attentional control or on some measures of mental flexibility. Linear changes in performance across the groups reflected an intermediate position of the unaffected siblings between the probands and control participants. These results suggest that these executive functions may be suitable endophenotypes of ADHD. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification

To explain some of the possible origins of an odor episode which took place in a drinking water supply in the region of Paris (France), the chlorination reaction in water of phenylalanine was studied. This amino acid was chosen for first experiments because of its physical and chemical particular properties. Changes in the different byproducts formed were followed by high-performance liquid chromatography (HPLC) over a period of time. N-chlorophenylalanine (mono-N-chlorinated amino acid) and then phenylacetaldehyde were the major products formed for the lower chlorine to nitrogen molar ratios. For Cl/N molar ratios of 1 and beyond, phenylacetonitrile and N-chlorophenylacetaldimine appeared and increased with the chlorination level. N-chlorophenylacetaldimine was quantified by using its difference of stability in various organic solvents. Our attention was first directed to the monochlorinated derivative but further examination indicated that it could not be responsible for odor troubles: it dissociated before reaching the consumer's tap and it was produced at consistently low yields under conditions relevant to drinking water treatment. On the contrary, chloroaldimine appeared to be a very odorous and water-stable product: it strongly smells of swimming pool with a floral background. The odor detection threshold is about 3 microg x L(-1) and it can persist for more than one week at 18 degrees C. It is now suspected of being a source of off-flavor concerns among consumers.     

Non-public and public online community participation: Needs, attitudes and behavior

Nonpublic participation within an online community, often called lurking, occurs when an individual joins a community, but does not post. This study examines the nature of lurking, why people lurk and the differences in attitudes between lurkers and posters. The results indicate significant differences between people who lurk and those who post in an online community. We conclude that when people lurk they are observing, which in no way is a negative behavior. This introverted or passive behavior affects lurkers' attitudes about the benefits of the community, their expectations, and opinions of themselves and others who lurk. In general lurkers are less optimistic and less positive than those who post. Blair Nonnecke is a usability professional and academic with a particular interest in user-centred design and online communities. Blair is an Associate Professor at the University of Guelph where he studies participation in online communities and the usability of in-vehicle navigation devices. His recent research focuses on three areas: survey methods for hard to reach participants, the role participation plays in online learning environments, and factors leading to participation in communities of practice. Dorine Andrews D.C.D. As a specialist in communications design, Dr. Andrews' research and publications focus on both online communities and the implementation of major technology change in organizations. She has taught at Georgetown University's Communications, Culture and Technology program and at the University of Baltimore's School for Interaction Design and Information Architecture. She is now a principal change consultant for RWD Technologies, Inc. headquartered in Baltimore, MD. She can be reached via e-mail at dandrews@rwd.com Jennifer Preece is Professor and Dean of the College of Information Studies at the University of Maryland, USA. Her research and teaching interests focus on human-computer interaction, online communities and social computing. She has authored many papers and books on these topics. Her two most recent books are: Online Communites: “Designing usability, supporting sociability”, and a coauthroed book with Helen Sharp and Yvonne Rogers entiled “Interaction Design: Beyond Human-Computer Interaction”. Both books are published by John Wiley & Sons.     

Comparative Evaluation of Sucrosomial Iron and Iron Oxide Nanoparticles as Oral Supplements in Iron Deficiency Anemia in Piglets

Iron deficiency is the most common mammalian nutritional disorder. However, among mammalian species iron deficiency anemia (IDA), occurs regularly only in pigs. To cure IDA, piglets are routinely injected with high amounts of iron dextran (FeDex), which can lead to perturbations in iron homeostasis. Here, we evaluate the therapeutic efficacy of non-invasive supplementation with Sucrosomial iron (SI), a highly bioavailable iron supplement preventing IDA in humans and mice and various iron oxide nanoparticles (IONPs). Analysis of red blood cell indices and plasma iron parameters shows that not all iron preparations used in the study efficiently counteracted IDA comparable to FeDex-based supplementation. We found no signs of iron toxicity of any tested iron compounds, as evaluated based on the measurement of several toxicological markers that could indicate the occurrence of oxidative stress or inflammation. Neither SI nor IONPs increased hepcidin expression with alterations in ferroportin (FPN) protein level. Finally, the analysis of the piglet gut microbiota indicates the individual pattern of bacterial diversity across taxonomic levels, independent of the type of supplementation. In light of our results, SI but not IONPs used in the experiment emerges as a promising nutritional iron supplement, with a high potential to correct IDA in piglets.     

Morphology and thermal properties of maleic anhydride grafted polypropylene/ethylene–vinyl acetate copolymer/wood powder blend composites

Maleic anhydride grafted polypropylene (MAPP) was blended with ethylene–vinyl acetate (EVA) copolymer to form MAPP/EVA polymer blends. Wood powder (WP) was mixed into these blends at different weight fractions to form MAPP/EVA/WP blend composites. Differential scanning calorimetry (DSC) analysis of the blends showed small melting peaks between those of EVA and MAPP, which indicated interaction and cocrystallization of fractions of EVA and MAPP. The presence of MAPP influenced the EVA crystallization behavior, whereas the MAPP crystallization was not affected by the presence of EVA. Scanning electron microscopy, Fourier transform infrared spectroscopy, and DSC results show that the WP particles in the MAPP/EVA blend were in contact with both the MAPP and EVA phases and that there seemed to be chemical interaction between the different functional groups. This influenced the crystallization behavior, especially of the MAPP phase. The thermogravimetric analysis results show that the MAPP/EVA blend had two degradation steps. An increase in the WP content in the blend composite led to an increase in the onset of the second degradation step but a decrease in onset of the first degradation step. The presence of WP in the blend led to an increase in the modulus but had almost no influence on the tensile strength of the blend. The dynamic mechanical analysis results confirm the interaction between EVA and MAPP and show that the presence of WP only slightly influenced the dynamic mechanical properties. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Shotgun immunoproteomics to identify disease‐associated bacterial antigens: Application to human colon cancer

Circulating antibodies reflect a mirror view of invading antigens that are related to infection and cancer. This was recently exemplified by using serum antibodies to capture Streptococcus bovis antigens followed by MS to generate antigen profiles that were diagnostic for colon cancer. These bacterial antigen profiles have a high potential to aid in the immuno‐diagnosis of this disease, as the magnitude of the immune response to bacterial antigens is, in general, superior to the immune response against tumor (self) antigens. In this study, the identity of individual colon cancer‐associated streptococcal antigens was revealed by enrichment of these “diagnostic” antigens by selected patient antibodies followed by high‐accuracy nanoLC‐MS/MS peptide identification. This showed that both the histone‐like protein HlpA and the ribosomal protein Rp L7/L12 are members of the colon cancer‐associated S. bovis immunome. Both antigens also seem to belong to the group of anchorless surface proteins, like 14 additional proteins that were co‐identified in S. bovis cell wall extracts. Among these were the known streptococcal anchorless surface proteins GAPDH and Enolase. Taken together, these data show that shotgun immunoproteomics, combining immunocapture in‐line with LC MS/MS, is a convenient approach for the rapid identification of disease‐associated bacterial antigens.     

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.