A method for functional magnetic resonance imaging of olfaction

A method for generating olfactory stimuli for humans within a functional magnetic resonance imaging (fMRI) experimental design is described. The system incorporates a nasal-mask in which the change from odorant to no-odorant conditions occurs in less than 500 ms and is not accompanied by visual, auditory, tactile, or thermal cues. The mask provides an ordorant-free environment following prolonged ordorant presence. Specific imaging parameters that are conducive to the study of the human olfactory system are described. In a pilot study performed using these methods, the specific patterns of activation observed converged with published experimental and clinical findings.     

A new model of job design: Initial evidence and implications for future research

Clegg and Spencer's (2007) model of job design synthesizes and extends recent conceptions of the job design process by incorporating variables such as knowledge, motivation, and trust into a cyclical and dynamic system. The objective of this study was to examine the sequential organization of variables that comprise the model, as a basis from which to justify further investigations of the model's dynamic properties. Data were collected via questionnaires from 432 participants in two work organizations. Results obtained from structural equation modeling are broadly supportive of the proposed relationships between the variables. Implications of this initial study for future research and practice are discussed. © 2011 Wiley Periodicals, Inc.     

Melanin Distribution in Human Skin: Influence of Cytoskeletal,Polarity, and Centrosome-Related Machinery of Stratum basale Keratinocytes

Melanin granules cluster within supra-nuclear caps in basal keratinocytes (KCs) of the human epidermis, where they protect KC genomic DNA against ultraviolet radiation (UVR) damage. While much is known about melanogenesis in melanocytes (MCs) and a moderate amount about melanin transfer from MC to KC, we know little about the fate of melanin once inside KCs. We recently reported that melanin fate in progenitor KCs is regulated by rare asymmetric organelle movement during mitosis. Here, we explore the role of actin, microtubules, and centrosome-associated machinery in distributing melanin within KCs. Short-term cultures of human skin explants were treated with cytochalasin-B and nocodazole to target actin filaments and microtubules, respectively. Treatment effects on melanin distribution were assessed by the Warthin–Starry stain, on centrosome-associated proteins by immunofluorescence microscopy, and on co-localisation with melanin granules by brightfield microscopy. Cytochalasin-B treatment disassembled supra-nuclear melanin caps, while nocodazole treatment moved melanin from the apical to basal KC domain. Centrosome and centriolar satellite-associated proteins showed a high degree of co-localisation with melanin. Thus, once melanin granules are transferred to KCs, their preferred apical distribution appears to be facilitated by coordinated movement of centrosomes and centriolar satellites. This mechanism may control melanin’s strategic position within UVR-exposed KCs.     

Annular ring slot antenna design with reconfigurable polarization

A microstrip‐fed conventional annular ring slot (ARS) antenna with linear polarization (LP) is initially studied. To generate two orthogonal degenerate modes for circular polarization (CP) radiations, two identical meandering perturbation slots (MPS) are symmetrically loaded into the ARS. By further incorporating a PIN diode switch across each MPS, the proposed antenna can switch between left‐hand CP (LHCP), right‐hand CP (RHCP), and LP. All three polarizations have shown good impedance bandwidth and broad CP bandwidth that can satisfy the wireless local area network (WLAN) 2.4‐GHz operating band (2400–2480 MHz). Furthermore, desirable gains of 1.8–2.0 dBi and 2.40–2.84 dBic are also exhibited at LP and LHCP/RHCP, respectively. © 2015 Wiley Periodicals, Inc. Int J RF and Microwave CAE 26:110–120, 2016.     

Bacillus and Paenibacillus species associated with extended shelf life milk during processing and storage

Characterisation of spore formers associated with extended shelf life milk was performed by analysing the bacteriological quality of milk samples collected at various processing stages and during storage. Isolates were identified with MALDI‐TOF‐MS. Milk had spore counts <2 log₁₀ cfu/mL and 4 log₁₀ cfu/mL during processing and storage, respectively. Bacillus pumilus dominated the bacterial population. Bacterial species were inoculated into sterile milk for a shelf life study, and the population change was observed over 42 days at 7 °C. Although the extended shelf life milk process was effective in reducing bacterial counts and species diversity, the presence of Bacillus cereus shows a potential safety problem in extended shelf life milk.     

A theory of viscous hydroplaning

The traction developed in the contact area of a pneumatic tyre rolling and accelerating on a wet road surface is simulated by a block of rubber slipping on a two-dimensional sinusoidal surface covered with a thin water film. The resulting pressure-wedge formation on individual asperities of the surface provides a net uplift which tends to force tyre-tread and surface apart, thus promoting the onset of skidding or viscous hydroplaning. The important factor in minimizing skidding hazards is the provision of an adequate micro-roughness at asperity tips which contributes an adhesional mechanism to the overall friction coefficient. It is shown that in comparison with the adhesional contribution to friction, the contribution of hysteresis and viscous shear of the film are insignificant at low slip speeds.     

Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.     

Oral health week

This article reports on the Oral Health Week held in December 1994 and focuses on an initiative by the BDA which organised dentists and volunteers from Age Concern in a project to look at oral health for the elderly. It examines the aims and the results of the week and draws some useful conclusions on improving the outcome if a project such as this were attempted again.     

Ohmic cooking of whole turkey meat – Effect of rapid ohmic heating on selected product parameters

Intact turkey meat was cooked using low temperature long time (LTLT) and high temperature short time (HTST) protocols in a combined ohmic/convection system and compared to conventional (CONV) steam cooking. Both ohmic protocols gave a significantly lighter (p < 0.05) and a more uniform colour vs. CONV, while no significant differences (p ? 0.05) were found in texture profile analysis attributes between LTLT and CONV though HTST showed significantly higher attributes (p < 0.05). Cook loss was significantly (p < 0.05) different between treatments (25.2%, 27.9% and 31.3% for LTLT, CONV and HTST). Sensory studies largely confirmed these observations. Cook values (p < 0.05) were lowest for LTLT (4.0) followed by HTST (5.4) and control (8.5). Lipid oxidation and sulphur-flavour-compound development (measured over 7 days) were higher for conventional than ohmic treatments. Overall, these results demonstrate considerable industrial potential for ohmic heating, yielding high quality products with an 8–15-fold reduction in cooking time.