Decrease in laser ablation threshold for epithelial tissue microsurgery in a living Drosophila embryo during dorsal closure

In this work, we use a two‐photon fluorescence microscope for combined imaging and laser tissue ablation of a living Drosophila Melanogaster embryo. By using tightly focused near‐infrared femtosecond pulses at MHz repetition rate and of sub‐nanojoule energy we are able to produce microsurgery on the epithelial tissue within a Drosophila embryo at the final stages of its embryonic development. Ablation was performed on labelled and unlabelled embryos during and after dorsal closure. We observed that ablation of GFP‐labelled tissue required lower energy deposition than unlabelled tissue ensuring that the tissue ablation is mediated by multiphoton absorption of Green Fluorescent Protein (GFP). In addition, the energy deposition to produce ablation is further decreased during dorsal closure. These results show the presence of additional tensile forces on the tissue during dorsal closure. Furthermore, an increased activity of actin near the laser wounds was observed as the tissue heals.     

Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego-type Cheese

The behavior of aflatoxins B₁, B₂, G₁, G₂, and M₁ was investigated during manufacture, ripening, refrigeration, and frozen storage of Manchego-type cheese. More aflatoxins (per weight or volume) occurred in curd than in whey, although total quantity was greater in whey. Aflatoxins B₁ B₂, and M₁ remained stable during ripening, but G₁ and G₂ levels increased. Concentration of B₁, B₂, and M₁ decreased after 15 and 30 days refrigeration storage, but after 60 days 100% recovery occurred in the inner portion and only 60% in the outer. Concentrations of G₁ and G₂ also decreased during the first 30 days, but on day 60 an increase was observed, 200% in the inner and 120% in the outer portions. Aflatoxins were stable after 90 days in frozen storage.     

Mechanical yield regulation in winegrapes: comparison of early defoliation and crop thinning

Background and Aims: Winter pruning and manual bunch thinning are the primary methods for crop regulation in viticulture. Recently, innovative mechanical approaches have been proposed as cost‐effective for yield management. The aim of this work was to compare the effectiveness of mechanical early defoliation and mechanical crop thinning on yield regulation, and on grape and wine composition. Methods and Results: The impact of mechanical early defoliation and crop thinning, applied at different timings, was investigated in Vitis vinifera L. cv. Tempranillo vertically shoot‐positioned‐trained grapevines over two seasons. Effects on yield components, leaf area, botrytis incidence, grape and wine composition were determined. Yield per vine was drastically reduced by both techniques (35–40%). Bunch weight, number of berries per bunch, bunch compactness and botrytis were also reduced by most of the treatments. Total leaf area per vine was not affected, however, the total leaf area‐to‐yield ratio increased in most cases. Berry soluble solids, anthocyanins and total phenols increased in the grapes. Wines were higher in alcohol and more intensely coloured in mechanical early defoliation treatments in comparison with those of mechanical thinning. Conclusions: Mechanical early defoliation and crop thinning may be suitable and efficient for regulating grape yield and improving grape and wine composition. Early defoliation, however, appeared to be more consistent. Significance of the Study: Effective yield control in winegrapes may be accomplished by mechanical techniques implemented between pre‐flowering and veraison. The choice of mechanical technique for yield management may influence the grape and wine composition.     

Rheological characterization of A201 aluminum alloy

The thermodynamic characterization as well as the rheological characterization of the A201 alloy were conducted. Thermodynamic simulations (CALPHAD method) and calorimetric experiments were performed to determine the solidus and liquidus temperatures, the melting range and the sensitivity of the solid fraction at the thixoforming temperatures. The rheology of aluminium alloy A201 was examined using a high temperature Searle rheometer. The flow behaviour was analyzed with concentric cylinders of graphite to avoid chemical interactions with the liquid or semi-solid aluminium. The rotational body was grooved to prevent a phenomenon called wall slippage. Continuous cooling experiment was used to observe the shear rate effects on the flow behaviour. It can be seen that the viscosity level decreases at higher shear rates. Shear rate jump experiment was carried out to evaluate the steady state flow curve within the analyzed shear rate range from 60 s^?1 to 260 s^?1. It is found that the power law indexes are ?1.35 and ?1.49 for 35% and 45% solid fraction, respectively. Finally, some mechanical property data of as-cast and as-thixoformed A201 alloy are included indicating the potential for high strength applications.     

CORRELATION OF COMPLEXATION RATE CONSTANTS OF 1:1 IRON CHELATES WITH LIGAND DISSOCIATION CONSTANTS. FOOD CONSIDERATIONS

Iron which is present as a trace species in foods and drinks is very important to the young infant for normal growth and development. Nutritional status of iron may affect the metabolism of other nutrien***ts. Iron chelates have been shown to have a significant beneficial effect on metal status by increasing metal bioavailability in human diets. From a study of the complexation of iron(III) with a series of structurally similar dicarbonylic ligands in aqueous solution, thermodynamic and kinetic parameters have been obtained. The existence of an essential reaction mechanism throughout the series has been proved. The established correlation suggests that complexation rates of a structurally similar 1:1 chelate of iron(III) may be predicted from the ligand dissociation constant. Thus, an achievable objective might be to develop quantitative scales of ligand ionization degree for predicting expected behavior of complexation reactions. Since the differences observed in the rates of complex formation are not a result of steric effects but of changes in the metal‐ligand electron density, a free‐energy relationship has been obtained for the complexation reactions.     

PMSM DTC系统逆变器故障的模糊神经网络诊断

针对永磁同步电机(PMSM)直接转矩控制(DTC)系统中常见的电力电子逆变器故障,提出了一种基于智能策略的诊断方法。根据PMSM DTC系统逆变器故障的特性,建立了一个自适应神经模糊网络的模型,选择PMSM的电流量作为故障检测和诊断的信号源,对系统正常及故障状态下的电流特性进行了分析,并利用训练好的模糊神经网络进行逆变器的故障诊断。仿真结果表明,该方法仅需检测电机的一相电流便可直接实现逆变器多种常见故障的诊断,摒弃了复杂的信号变换,同时节约了系统成本,保障了故障系统容错策略的实施。     

THE SUBURBANIZATION OF DECLINE: FILTERING,NEIGHBORHOODS, AND HOUSING MARKET DYNAMICS

This study explores how the locations and characteristics of neighborhoods affected the process of housing filtering in the Orlando metropolitan area during the 2000s. The results show that racial composition was an important determinant of filtering down and that the foreclosure rate and income composition of neighborhoods became more important factors during the housing market bust period. The filtering process tended to be more affected by neighborhood attributes than by changes in the housing market, especially during the housing market bust period. As the filtering down process was not sensitive to the neighborhood location itself, suburban areas were also susceptible to filtering down processes like inner city areas. Moreover, there was a high probability of suburban decline through filtering down during the housing market bust period. These results may be the reflection of recent trends of central city rebound and suburban decline in the Sun Belt.     

Dietary Fiber in Spanish Fruits

The dietary fiber, cellulose, hemicellulose, lignin and pectic substances of 21 fruits have been determined. For some of these fruits several varieties and different degrees of ripeness have been considered. The contents of these compounds ranged between 0.2– 2.75% for dietary fiber, 0.06–1.8% for cellulose, 0.00–0.86% for hemicellulose, 0.06–0.5% for lignin and 0.12–1.28% for pectic substances. In some cases the dietary fiber can be affected by the fruit variety. Plantain increased in dietary fiber, hemicellulose and pectic substances content with increased ripening, while no change in cellulose and a decrease of lignin content were observed.     

Effects of mechanical thinning on fruit and wine composition and sensory attributes of Grenache and Tempranillo varieties (Vitis vinifera L.)

Background and Aims: Cost-effective yield control is required by the wine industry in order to reduce the existing worldwide wine surplus and to improve grape quality. The object of this study was to evaluate the chemical and sensory effects on the resulting wines of mechanical cluster thinning performed at different intensities on Grenache, and at different timings (pea size and veraison) on Tempranillo. Methods and Results: The experiments were conducted with a machine harvester in 2007 on two commercial vertical shoot-positioned vineyards in Spain's Rioja region. In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content. Regardless of the thinning intensity, sensory changes were less noticeable in Grenache than in Tempranillo wines. Of the latter, those from vines thinned during veraison were less aromatic and sour, but had increased astringency. Conclusions: Yield management through mechanical thinning induced changes to the chemical composition of fruit and wines as well as to the wines' aroma, taste and mouthfeel. The extent of the sensory implications seems to depend on several factors such as the variety and timing of thinning application. Significance of the Study: This is one of the first studies addressing the effects of mechanical thinning on the sensory properties of the resulting wine and has implications for viticultural management practices.     

SPECIES SUBSTITUTION OF RETAIL SNAPPER FILLETS

A total of 121 retail market snapper fillets were collected throughout Florida and tested for compliance with labeling regulations. Samples were identified as to species by isoelectric focusing techniques against 12 authentic snapper species. Of the 81 red snapper samples, 24 (30%) were confirmed as real red snapper (Lutjanus campechanus), while 57 (70%) were mislabeled. Most of the other snapper species were correctly labeled. The major substitute for red snapper was scarlet snapper (Lutjanus sanguineus), an imported red-skin Pacific snapper species. Nomenclature of fish sold in the market is confusing since the same species of fish is frequently sold by several different names.