The polymerisation of 2-furyl vinyl ketone

Summary 2-Furyl vinyl ketone was polymerised using anionic, cationic and free-radical initiators. Yields and molecular weights varied with the type of activation. Whereas radical polymerisation gave a product possessing a regular vinylic structure, other kinds of units were detected in the polymers prepared with anionic and cationic catalysts.     

Visually guided locomotion, distractibility, and the missing-stimulus effect in hooded rats with unilateral or bilateral lesions of parietal cortex.

When hooded rats with bilateral lesions of Krieg's Area 7 (parietal cortex) were trained to locomote toward visual targets in a runway, they ran less accurately than did controls, although unilaterals ran accurately. When flashing lights were presented unexpectedly during their run, bilateral parietals were less disrupted than were controls, but they failed to show total neglect. Unilateral parietals turned toward distracters on either side but turned preferentially toward distracters contralateral to the intact hemisphere, particularly when distracters occurred bilaterally and simultaneously. Effects due to the omission of expected distracters were similar in parietals and controls. Rat parietal cortex is not essential for the redirection of attention to stimuli notable for their unexpected presence or absence, but parietal cortex may resolve interhemispheric competition. Results suggest a homology between parietal cortex in rat and primate. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Note: Temperature derivative of the refractive index of binary mixtures measured by using a new thermodiffusion cell

A thermodiffusion cell is developed for performing Soret experiments on binary mixtures at high pressure and in the presence of a porous medium. The cell is validated by performing experiments at atmospheric pressure. The experiments are performed by applying different temperature gradients to binary mixtures in order to determine their thermal contrast factor. These measurements provide a first demonstration of the good reproducibility of this kind of measurements upon calibration.     

Interactive frames constructed in Second Life meetings: a study in educational and professional settings

Based on the analysis of “real” Second Life meetings data, in educational and professional settings, our objective is to understand the actual uses of this kind of Virtual World and more particularly, the interactive frames constructed in SL meetings and their interrelation with uses of communication media. The originality of our analytical framework stems from the combination of two perspectives: a third view perspective based on analyses of observational data and a first view perspective based on users’ reports on their experience in SL. Our results highlight: boundaries between serious and recreational registers; avatar’s expression and attribution of feelings to the person “behind”; spatial positioning as indicators and constructors of roles and engagement; management of communication fluidity and joint focus; narrowing of communication media used for task focus content; emerging mediation role for management of fractured exchanges.     

Scheduling loops with partial loop-carried dependencies

This paper deals with task scheduling, where each task is one particular iteration of a DO loop with partial loop-carried dependencies. Independent iterations of such loops can be scheduled in an order different from the one of classical serial execution, so as to increase program performance.The approach that we present is based both on the use of a directive added to the High Performance Fortran (HPF2) language, which specifies the dependencies between iterations, and on inspector/executor support, implemented in the CoLUMBO library, which builds the task graph and schedules tasks associated with iterations. We validate our approach by showing results achieved on an IBM SP2 for a sparse Cholesky factorization algorithm applied to real problems.     

Effects of starter cultures on the formation of flavour compounds in dry sausage

The purpose of this work was to study the impact of starter cultures on the production of flavour compounds in dry sausages. The effect of six starter cultures corresponding to different combinations of lactic acid bacteria (Lactobacillus sake L110, Pediococcus acidilactici 725, P. pentosaceus 716) and different Staphylococcus species (S. carnosus 833, S. warneri 863, S. saprophyticus M31) strains were tested in a total of 30 dry sausages without spices. The analysis of flavour compounds using a dynamic headspace apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify about 80 volatile compounds. They were of various origins—lipids oxidation, fermentations, amino acid catabolism and animal feedstuffs. The influence of the starters and especially the flavouring strains proved to have a major effect on the level of volatile compounds in dry sausages. The flavour tests led to more accurate determination of the sensory characteristics of important molecules in the flavour of dry sausages. The sensory analyses showed that the butter odour of dry sausages largely depends on the catabolism of carbohydrates and that curing and rancid odours were correlated with some typical compounds of lipid oxidation.     

Identification and Molecular Cloning of Putative Odorant-Binding Proteins from the American Palm Weevil, Rhynchophorus palmarum L.

We have identified and cloned the cDNAs encoding two odorant-binding proteins (OBPs) from the American palm weevil (APW) Rhynchophorus palmarum (Coleoptera, Curculionidae). Degenerate primers were designed from the N-terminal sequences and were used in polymerase chain reaction (PCR) in order to obtain full-length sequences in both males and females. In both sexes, two different cDNAs were obtained, encoding 123 and 115 amino acid-deduced sequences. Each sequence showed few amino acid differences between the sexes. The proteins were named RpalOBP2 and RpalOBP4 for male, RpalOBP2' and RpalOBP4' for female, with the types 2 and 4 presenting only 34% identities. These proteins shared high identity with previously described coleopteran OBPs. In native gels, RpalOBP2 clearly separated into two bands and RpalOBP4 into three bands, suggesting the presence of several conformational isomers. Thus, OBP diversity in this species may rely on both the presence of OBPs from different classes and the occurrence of isoforms for each OBP.     

Discovery of Heterocyclic Nonacetamide Synaptic Vesicle Protein 2A (SV2A) Ligands with Single‐Digit Nanomolar Potency: Opening Avenues towards the First SV2A Positron Emission Tomography (PET) Ligands

The role of the synaptic vesicle protein 2A (SV2A) protein, target of the antiepileptic drug levetiracetam, is still mostly unknown. Considering its potential to provide in vivo functional insights into the role of SV2A in epileptic patients, the development of an SV2A positron emission tomography (PET) tracer has been undertaken. Using a 3D pharmacophore model based on close analogues of levetiracetam, we report the rationale design of three heterocyclic non‐acetamide lead compounds, UCB‐A, UCB‐H and UCB‐J, the first single‐digit nanomolar SV2A ligands with suitable properties for development as PET tracers.     

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage. Cheeses were manufactured from the same skim milk (identical chemical and microbial composition) with either the pasture- or maize silage-origin pasteurized cream added. The gross composition and microbial composition of milks did not vary with cream origin. In milks and cheeses, the fatty acid (FA) profiles were modified by the origin of the cream. The concentrations of C18:0 and unsaturated FA such as cis-9 C18:1, trans-11 C18:1, C18:3n-3, total conjugated linoleic acids, and mono- and polyunsaturated FA were higher in milks and cheeses with the pasture-origin cream than in those with the maize-origin cream. In contrast, the maize milks and cheeses had higher concentrations of short- and medium-chain saturated FA, C16:0, and C18:2n-6. The level of lipolysis was 11% in the cheese rind and only 0.30% in the cheese core. The rind of pasture cheeses had a higher concentration of free C18:0 and C18:3n-3 and a lower concentration of free C14:0 and free C16:0 than the rind of maize cheeses. The levels of major microbial groups were similar in pasture and maize cheeses at different stages of ripening. The pasture cheeses had a more elastic and creamier texture, a yellower color, and a thinner rind than the maize cheeses, but the odor and aroma of cheeses were not affected by the origin of the cream, despite a few modifications in the balance of volatile compounds from FA catabolism. Based on these results, we conclude that milk fat composition modulated by cow diet had a direct role in the texture of the cheese but no effect on flavor. The high degree of lipolysis in cheese rind, along with the higher concentration of long-chain unsaturated free FA in pasture cheeses may be responsible for antimicrobial activity, which could explain differences in the appearance of cheese rind.