A fast method to study the secretory activity of neuroendocrine cells at the ultrastructural level

Cryo field emission scanning electron microscopy (cryo-FE-SEM) is a versatile technique that allows the investigation of the three-dimensional organization of cells at the ultrastructural level over a wide range of magnifications. Unfortunately, cryopreparation of the specimens for this technique remains cumbersome, in particular because ice crystal formation must be prevented during freezing. Here we report that a light prefixation with glutaraldehyde and incubation in glycerol as cryoprotectant or a high-pressure freezing approach are both excellent procedures for cryopreparation of animal cells to be used in combination with cryo-FE-SEM. Using the proopiomelanocortin-producing intermediate pituitary melanotrope cells of Xenopus laevis as a physiologically inducible neuroendocrine system, we compared the ultrastructural characteristics of inactive and hyperactive neuroendocrine cells. The overall quality of the ultrastructural images was comparable for the two cryopreparation procedures, although some fine structures were better conserved using high-pressure freezing. Melanotrope cells in a secretory inactive state contained numerous storage granules and a poorly developed endoplasmic reticulum (ER), while large amounts of rough ER were present in hyperactive cells. Thus, the cryo-FE-SEM approach described here allows a fast ultrastructural study on the secretory activity of neuroendocrine cells.     

Pole assignment by output feedback using cylindrical algebraic decomposition

Recently, a new polynomial method for pole assignment by static output feedback has been developed. In this paper, we show how this method can be generalized to partial pole–clustering (some poles are exactly assigned, the others being clustered in a specified region of the complex plane). A constructive and systematic algorithm for the numerical resolution of both problems, the Collins cylindrical algebraic decomposition algorithm, is presented and applied to an illustrative example.     

INSTRUMENTAL AND SENSORY CHARACTERIZATION OF COOKED POTATO TEXTURE

Uniaxial compression, Texture Profile Analysis (TPA) and chemical measurements were related to sensory texture evaluation of potato quality during storage. Principal component analysis grouped the varieties into three types of variation: mealiness versus firmness and springiness (PC1), moistness versus adhesiveness (PC2) and hardness versus adhesiveness and moistness (PC3). In uniaxial compression the variable 'stress', 'work up to fracture' and 'total work during compression' described the same type of information in the data. These uniaxial data and most of the TPA data were highly correlated. Uniaxial compression data (stress, strain, modulus of deformability), starch structural data (area, roundness, aspect ratio), specific gravity and pectin methyl esterase activity discriminated between the varieties and harvest times. Partial Least Squares Regression showed stress, strain, modulus of deformability and specific gravity to be the most important variables in distinguishing between two groups of sensory texture attributes explaining 65% of the total variance in the sensory data. Coefficients of correlation between predicted and measured sensory attributes were in the range 0.36–0.79. The TPA data were not found to be relevant substitutions for the sensory attributes.     

Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes

Uniaxial compression tests combined with light microscopy and scanning electron microscopy were used to study textural properties of vacuum packed, steam cooked (VPS-cooked) potato tubers. Comparisons were made with conventionally water cooked tubers for cooking intervals of 0–60 min. In the VPS-cooked potatoes the gelatinized starch formed dense clusters. In contrast, water cooked cells were filled with gelatinized starch. The textural attributes declined with increased cooking time, faster for water cooked potatoes than for VPS-cooked. After >30 min cooking, firmness of VPS-cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Textural properties and cell structure were directly affected by processing conditions.     

Finite element analysis of heat conduction in lasagna during thermal processing

Conductive heat transfer in lasagna during heating was computed by means of the finite element method. the thermophysical properties of the pasta and tomato sauce layers were derived from their chemical composition. Simulation results obtained with an axisymmetric 2D finite element mesh without the typical layer structure differed only slightly from results obtained with a 1D mesh in which the typical layer structure was incorporated. the predicted temperatures at various locations in the lasagna agreed well with experimentally determined temperatures during heating in a commercial medium scale oven under various operating conditions. It is shown that the temperature dependency of the thermophysical parameters has only a minor influence on the temperature near the centre of the lasagna. However, when the lasagna surface is subjected to temperatures above its boiling temperature, incorporation of the water/vapour phase change in the specific heat capacity can avoid over-estimation of the volume averaged temperature and process value.