bluuebunny/crossref_metadata_2025 huggingface dataset:
Pruritus in hemodialysis patients: The problem remains
Authors: MELO Natalia C. V. , ELIAS Rosilene M. , CASTRO Manuel Carlos M. , ROMAO Joao E. , ABENSUR Hugo
Published: January 2009

Pruritus is still one of the most common and disturbing symptoms of end‐stage renal disease. The objective of this study is to analyze the prevalence of pruritus in hemodialysis patients and the possible factors implicated in its genesis. In a cross‐sectional study, 101 patients on hemodialysis at our center were screened for pruritus. The relationship of various factors with pruritus was evaluated. Of the 101 patients included, 31(30.7%) had pruritus at the time of examination. Patients with pruritus were significantly older than those without pruritus (P=0.0027). Pruritus tended to be more prevalent in patients undergoing dialysis 3 times a week than in those undergoing daily dialysis, but the difference did not reach statistical significance (P=0.0854). Lower transferrin saturation levels were found in patients with pruritus than in those without pruritus (P=0.0144). C‐reactive protein levels were significantly higher in patients with pruritus than in those without pruritus (P=0.0013). There was no significant difference between the groups in the levels of the other inflammatory biomarkers measured. However, there was a tendency toward a correlation between the levels of α‐1‐glycoprotein and the intensity of pruritus (P=0.0834). Our results suggest a possible relationship of the inflammatory response upregulation to pruritus. Additionally, there was a positive relationship between pruritus and iron deficiency, possibly associated with inflammatory elevation of hepcidin. A better understanding of the factors implicated in the genesis of pruritus related to end‐stage renal disease is crucial in the development of more effective treatments for this symptom.
Importance of early dialysis for acute renal failure after an open‐heart surgery
Authors: IYEM Hikmet , TAVLİ Mine , AKCİCEK Fehmi , BÜKET Suat
Published: January 2009

Coronary artery disease is a major cause of death in patients with a renal dysfunction. Among the patients who undergo coronary artery bypass grafting, renal dysfunction is known to be a major predictor of in‐hospital and out‐of‐hospital mortality. From 2004 to 2007, we performed elective open‐heart surgeries on 2380 patients in whom there was no primary renal failure. Of those patients, only 185 in whom acute renal failure (ARF) was developed were included in the study. The patients were divided into 2 groups: a late dialysis group (n=90) and an early dialysis group (n=95). The mean age of the patients was 62.3±6.4 in the late dialysis group and 64.5±5.2 in the early dialysis group. There were 32 female and 58 male patients in the late dialysis group and 36 female and 59 male patients in the early dialysis group. Acute renal failure developed only in 185 patients out of 2380 open‐heart surgery patients. The overall mortality in the 2380 open‐heart surgery patients was 1.97%. Mortality among the ARF patients was 5.9%. However, there was no significant difference in hospital mortality between the 2 groups. Major complications, such as postoperative pneumonia, prolonged ventilation time, arrhythmia, the number of times postoperative hemodialysis was performed, development of chronic renal failure, time spent in the intensive care unit and the period of hospitalization, sepsis, and low cardiac output, were significantly higher in the late dialysis group. There was no difference in mortality between the 2 groups. Early dialysis for open‐heart surgery patients who develop ARF postoperatively does not decrease mortality. However, it decreases morbidity, the amount of time spent in intensive care, and the period of hospitalization and thus reduces patient costs.
Controlling exit site infections: Does it decrease the incidence of catheter‐related bacteremia in children on chronic hemodialysis?
Authors: ONDER Ali Mirza , CHANDAR Jayanthi , COAKLEY Sheila , FRANCOEUR Denise , ABITBOL Carolyn , ZILLERUELO Gaston
Published: January 2009

The aim of this retrospective study was to investigate whether the application of a chlorhexidine‐impregnated dressing (Biopatch®) at the exit site of tunneled‐cuffed hemodialysis catheters has any effect on the incidence and etiology of catheter‐related bacteremia (CRB). This study was carried out over a 5‐year period in a single center, where, in the first 2½ years, the exit sites were cleansed with betadine at every hemodialysis session and then covered with a transparent dressing (pre‐Biopatch® Era). During the next 2½ years, Biopatch® was applied to the exit site once a week after cleansing with betadine, and then covered with a transparent dressing (Biopatch® Era). The application of Biopatch® significantly decreased the incidence of exit site infections (ESI) (P<0.05). However, there was no difference in the incidence of CRBs or their microbiological distribution. The improved ESI rate had no effect on the overall catheter survival time. The antimicrobial sensitivities of the Gram‐positive microorganisms were statistically different for the 2 different types of infections (P<0.05). In conclusion, even though Biopatch® is effective in decreasing the incidence of ESI, it has no effect on the incidence of CRB, the etiology of CRB, or the overall catheter survival time. The distinct difference between the antimicrobial sensitivities of the ESI and CRB suggests that they are not a spectrum of the same pathogenesis. These preliminary data support the intraluminal pathogenesis of CRB, rather than the exit site as a possible entry point for the extraluminal route.
Practicing Anticipatory Anthropology with Austrian National Leaders
Authors: Textor Robert B
Published: January 2009

“Practicing Anticipatory Anthropology with Austrian National Leaders,” Robert B Textor

“Textor Prize in Anticipatory Anthropology: 10th Anniversary,” Antonius CGM Robben and Frederic Gleach
A Modest Map of the Aid World
Authors: Redfield Peter , Bornstein Erica
Published: January 2009

Ellen Lutz is contributing editor of Human Rights Forum, the AAA Committee for Human Rights column in Anthropology News.
Museum Anthropology as Applied Anthropology
Authors: Colwell‐Chanthaphonh Chip
Published: January 2009

Shirley Fiske is contributing editor of Anthropology Works, the AAA Committee on Practicing, Applied and Public Interest Anthropology column in Anthropology News.
Systems biology: model based evaluation and comparison of potential explanations for given biological data
Authors: Cedersund Gunnar , Roll Jacob
Published: January 2009

Systems biology and its usage of mathematical modeling to analyse biological data is rapidly becoming an established approach to biology. A crucial advantage of this approach is that more information can be extracted from observations of intricate dynamics, which allows nontrivial complex explanations to be evaluated and compared. In this minireview we explain this process, and review some of the most central available analysis tools. The focus is on the evaluation and comparison of given explanations for a given set of experimental data and prior knowledge. Three types of methods are discussed: (a) for evaluation of whether a given model is sufficiently able to describe the given data to be nonrejectable; (b) for evaluation of whether a slightly superior model is significantly better; and (c) for a general evaluation and comparison of the biologically interesting features in a model. The most central methods are reviewed, both in terms of underlying assumptions, including references to more advanced literature for the theoretically oriented reader, and in terms of practical guidelines and examples, for the practically oriented reader. Many of the methods are based upon analysis tools from statistics and engineering, and we emphasize that the systems biology focus on acceptable explanations puts these methods in a nonstandard setting. We highlight some associated future improvements that will be essential for future developments of model based data analysis in biology.
Outcomes of endoluminal stenting for distal colorectal cancer: An institutional experience
Authors: Wong James C.H. , Cheung Hester Y.S. , Yau Kwok‐Kay , Chung Chi‐Chiu , Li Michael K.W.
Published: January 2009

Aim:  The present article aims to review the results of the use of the self‐expanding metallic stent (SEMS) in our institution for distal colorectal tumours, defined as tumours distal to the splenic flexure.

Patients and methods:  SEMS was selectively offered to the following patients with distal colorectal tumours: (i) patients with clinically obstructed tumours; (ii) patients undergoing palliative treatment; and (iii) patients planned for neoadjuvant chemotherapy. All data, including outcomes and complications, were entered prospectively into a database. A review was carried out for those patients who underwent endoluminal stenting between February 2002 and August 2008.

Results:  Sixty‐eight patients were evaluated with a median age of 68 years (range 39–91). The median follow up was 11 months. Of these, 53 patients received emergency stenting for acute intestinal obstruction, 12 had palliative stenting for endoscopically obstructive cancer and three had pre‐emptive stenting of locally advanced, stenotic rectal cancer before neoadjuvant chemo‐irradiation. The overall technical success and clinical success rates were 81% and 65%, respectively. Complications included four stent‐related perforations (5.9%) and seven distal migrations (10.3%). Twenty‐seven patients from the intestinal obstruction group and the three patients from the neoadjuvant chemo‐irradiation group subsequently underwent laparoscopic tumour resection with success.

Conclusion:  In conclusion, our experience showed that SEMS is a useful adjunct in the management of distal colorectal cancer. Apart from being an alternative measure for palliation, SEMS is an effective and non‐invasive way for relieving obstruction in patients with obstructed tumours, allowing them to undergo subsequent one‐stage laparoscopic tumour resection. It is also useful in patients with locally advanced rectal cancer, in whom neoadjuvant chemo‐irradiation is planned.
Xanthogranulomatous cholecystitis: A rare condition with variable presentations
Authors: Tsang Yvonne Y.Y. , Cheung Yue‐Sun , Ng Wilson W.C. , Wong John , Lee Kit‐Fai , To Ka‐Fai , Lai Paul B.S.
Published: January 2009

Aim:  Patients suffering from xanthogranulomatous cholecystitis have variable clinical presentations. The present study aims to evaluate the clinical presentations of the disease and the various surgical treatment strategies in the management of patients suffering from xanthogranulomatous cholecystitis.

Methods:  This is a retrospective study in a university teaching hospital and a tertiary referral centre. The histopathological records of 5016 resected gallbladder specimens from January 1991 to June 2007 were reviewed and case notes of patients with a diagnosis of xanthogranulomatous cholecystitis were retrieved.

Results:  Eighty‐six patients with xanthogranulomatous cholecystitis were identified. The spectrum of presentation was variable and a high proportion of patients had complicated pathology. Patients commonly presented with obstructive jaundice or acute cholecystitis. The proportion of patients with diabetes mellitus who presented with acute cholecystitis was higher than the local prevalence in this study. Conversion rate in laparoscopic cholecystectomy was also higher for patients with xanthogranulomatous cholecystitis.

Conclusion:  The clinical presentation of xanthogranulomatous cholecystitis is variable. The disease commonly presents as obstructive jaundice or acute cholecystitis but it may mimic carcinoma of the gallbladder. The disease carries a higher rate of conversion if laparoscopic cholecystectomy was attempted.
Transoral robotic surgery: Establishment of a programme in Hong Kong
Authors: Vlantis Alexander C. , Ng Siu‐Kwan , Chan Hing‐Sang , Tong Michael C.F. , Van Hasselt Charles A.
Published: January 2009

Aim:  To establish a transoral robotic surgery (TORS) programme for the surgical management of head and neck pathology including oropharyngeal lesions, and to carry out a TORS tonsillectomy.

Methods:  Training for otolaryngologists was planned and undertaken. Off‐site robotic training of otolaryngologists was conducted by a robotic company trainer. Visits to established international TORS programmes were made. A suitable patient was identified with the intention of undergoing a TORS tonsillectomy and evaluating the outcome.

Results:  A patient successfully underwent a transoral robotic surgery tonsillectomy using a surgical robot system without intraoperative or postoperative complications or sequelae.

Conclusions:  A transoral robotic surgery programme, including training for otorhinolaryngologists, has been established. A tonsillectomy, a feasible procedure easily carried out, was done using a surgical robot system without complications.
COMBINED TOXIC EFFECTS OF TYPICAL MUTAGENS – DIMETHYLPHENOL, TRIBROMETHANE AND DINITROANILINE, ON UNICELLULAR GREEN ALGAE DUNALIELLA SALINA
Authors: ZHU YUE‐HUI , JIANG JIAN‐GUO
Published: January 2009

By the use of the Organization for Economic Co‐operation and Development (OECD) standard method for algal growth inhibition test, the combined toxicities test (48 h, EC50) for Dunaliella salina was conducted with the four kinds of mixtures to study the application of toxicological test with algae in water quality monitoring. Using dimethylphenol, tribromethane and dinitroaniline as the typical mutagenic toxicants, their concentrations were set according to the national drinking water health standard (GB5749‐85). Four groups of the tests were set by combining any two of the three compounds, while another group was the control group. D. salina was cultivated in these groups and the EC50 of each group was obtained. Results showed that when dimethylphenol and tribromethane were combined, the inhibit action to the growth of D. salina showed a weak synergism; when the dimethylphenol and dinitroaniline were combined, the inhibit action was additive action; when tribromethane and dinitroaniline were combined, the inhibit action showed antagonism; when all the three kinds of compounds were combined, the inhibit action was also antagonism. It was concluded that the application of toxicological test with D. salina in water quality monitoring is feasible.

PRACTICAL APPLICATION

Derived from water environmental contaminants or the processing of water treatment, dimethylphenol, tribromethane and dinitroaniline are potential residues in drinking water, which may cause toxicity, mutagenicity and teratogenicity to the human body even in trace amounts. Thus, the test and evaluation of the dose‐response for these compounds is very important. In addition, the three compounds may occur in water together and the combined toxicity tests between them to investigate the combined effects become necessary. In this study, Dunaliella salina, a unicellular green algae, was used as the test organism to perform the investigation. These tests were preferred because they are simple, cost‐effective and efficient, and D. salina is easily cultured. The methods established in this study are practicable and will provide further studies with useful reference information.
OCCURRENCE OF VIBRIO PARAHAEMOLYTICUS IN DIFFERENT FINFISH AND SHELLFISH SPECIES
Authors: DAS B. , MANNA S.K. , SARKAR P. , BATABYAL K.
Published: January 2009

Occurrence of Vibrio parahaemolyticus was examined in 293 samples of finfish and Penaeus monodon from wholesale fish markets in Kolkata, India, by standard culture technique. The bacterium was isolated from 45.83% of shellfish and 16.73% of finfish samples. Among finfishes, about 30% of Chela laubuca and Otolithoides biauritus, and 18–21% of Lates calcarifer, Ompok bimaculatus and Herpadon nehereus samples were contaminated. The bacterium was mostly recovered from intestinal contents (32.25%) as compared to skin (11.95%) and gill tissue (16.43%). Seasonal variation in occurrence of the bacterium was also recorded. The occurrence was slightly more in seafishes (21.74%) as compared to estuarine (16.04%) and freshwater fishes (13.83%), and in demersal fish species (19.35%) posing health risk to the consumers.

PRACTICAL APPLICATIONS / SIGNIFICANCE OF THE STUDY

Although seafoods, especially molluscan shellfishes, are known to carry Vibrio parahaemolyticus and are common sources of human infection, presence of the bacterium in finfishes is less documented. We have examined presence of V. parahaemolyticus in 20 finfish and shellfish species in India. Relative occurrences of the bacterium in finfishes from different habitats (sea, estuarine and freshwater) and in pelagic/benthopelagic or demersal fish species give new insights about distribution of the bacterium in nature. Data on unequal distribution of the pathogen in different fish and shellfish species will be helpful to the food industry, as well as the fish‐eating community, ensuring fish food safety.
COMPARING TRANS‐FAT AND TRANS‐FAT‐FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION
Authors: BORDI, JR. PETER L. , HACK DANIELLE M. , COCCI SUSAN J. , RAGER MICHELE D. , HESSERT, JR. S. WILLIAM
Published: January 2009

This is an initiative study on the use of trans‐fat‐free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing trans fat and two that were trans fat‐free. Six hundred forty‐one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested.

The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of trans fats in their establishments because of the significant health risks they have been proven to cause.

PRACTICAL APPLICATIONS

This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is trans fat‐free, produced the most preferred doughnut.
SEASONALITY AND THE ALGEBRA OF FOOD PREFERENCES REVEALED THROUGH PRODUCT CONCEPTS
Authors: MOSKOWITZ H.R. , BECKLEY J.
Published: January 2009

Four sets of respondents participated in conjoint studies designed to identify the statements that drive ratings of “craveability.” Two studies dealt with chocolate candy, two studies dealt with ice cream. Each conjoint study comprised 36 elements combined into 60 unique combinations and was run on the Internet. Both pairs of conjoint analysis studies were run first in the summer and then in the winter, among separate groups of respondents. For the total panel, the utility values for the individual concept elements were quite similar by season, suggesting no seasonality effects. Segmentation of respondents into groups based upon patterns of utilities revealed three segments: “Elaborates” (responsive evocative phrases about the food), “Classics” (responsive to statements about the food in the traditional sense) and “Imaginers” (responsive to other features such as emotion and brand). Only “Imaginers” showed a strong and intuitively appropriate effect of season. “Elaborates” and “Classics” showed slight, counter intuitive seasonality effects.

PRACTICAL APPLICATIONS

Food preferences deal with food, as well as the context in which it is eaten. This paper presents the utility values of different statements about a food as revealed in a conjoint study, and possibly, as influenced by seasonality. Food preferences have to be reconsidered, to incorporate the seasonality and other values surrounding food, e.g., ambience, emotion, brand, etc.

One of the key outcomes of this study is the repeatability of the results across seasons for different respondents. The results are sufficiently robust to allow deeper investigation of departures from reliability as representing something beyond random. The results presented here suggest that on a total panel basis, one should not necessarily find very much that is affected by seasonality, at least if the results from the ice cream and chocolate conjoint studies are replicated. There will be bias when one looks at the subgroups of consumers.
MULTIDIMENSIONAL REPRESENTATION OF THE STANDARD SCALES OF FOOD TEXTURE
Authors: CHAUVIN M.A. , PARKS C. , ROSS C. , SWANSON B.G.
Published: January 2009

The use of standard terminology, standard reference foods and standard evaluation procedures in the standard scales for texture profile methods makes them effective objective tools for assessing panelists in descriptive analysis. However, their use is often limited because of a lack of availability of standard reference foods and the drift of scales over time. The objective of this study was to evaluate the standard texture scales for the classification of the textural characteristics of standard reference foods through the use of multidimensional scaling (MDS). The texture perceptions of foods by 11 panelists were evaluated using the standard texture scales. Each scale was anchored by a series of standard reference foods that were purported to illustrate the intensities of the texture attribute under study. MDS was highly instructive in quantitatively assessing the textural differences perceptions of naive panelists (r > 0.89). The selected foods were rated similarly using MDS and standard texture scales.

PRACTICAL APPLICATIONS

Multidimensional scaling (MDS) is an efficient tool for the analysis of sensory perception data. Using MDS, it is possible to corroborate standard food texture scales published many years ago and assay food texture more accurately. Caution is necessary when assuming that standard scales developed in the past are as useful today as when they were developed. The item drift theory hypothesizes that questions become less reflective of a concept over time for natural reasons. The purpose of this study was to use MDS to reproduce the original dimensions and original order of standard stimuli used to analyze existing food textural scales for hardness, chewiness, gumminess, viscosity, adhesiveness and fracturability.
OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL
Authors: MITCHELL M. , BRUNTON N. , WILKINSON M.
Published: January 2009

The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low‐salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low‐salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness.

PRACTICAL APPLICATIONS

High dietary salt intake is now recognized as an important casual factor in the rise in blood pressure with age in industrialized countries such as Ireland. Irish consumers are increasingly purchasing ready meals because of lifestyle demands leaving less time available to prepare meals from fresh ingredients. Health agencies throughout the world are growing increasingly concerned with the high intake of nondiscretionary sodium from salt and sodium containing additives used in these meals. The Food Safety Authority of Ireland (FSAI) has set a long‐term goal to reduce the average population intake of salt from 10 to 6 g a day by 2010 through a partnership approach with the food industry (FSAI). This project aims to produce a low‐salt chicken curry ready meal that will aid the FSAI in achieving this national health strategy goal and provide technical data on reformulation strategies and sensory properties for ready‐meal producers.
VARIATION IN TEXTURE OF FARMED ATLANTIC SALMON (SALMO SALAR L). RELEVANCE OF MUSCLE FIBER CROSS‐SECTIONAL AREA
Authors: MØRKØRE TURID , RUOHONEN KARI , KIESSLING ANDERS
Published: January 2009

Mechanical properties were studied between and within fillets of 80 conventionally farmed Atlantic salmon (3.5 kg) using a Warner–Bratzler blade (WB) and a 12.5‐mm flat‐ended cylinder. The relationship between the muscle fiber cross‐sectional area versus mechanical response variables was examined. The average muscle fiber area differed significantly between salmon of similar size. Mechanical properties also varied substantially among individuals and between locations within fillets, showing firmer texture in the posterior fillet part on average. Shear force (WB) was 2–2.4 times higher with a wider range for analyses performed perpendicular than parallel to the muscle fibers. Raw fillets with low fiber cross‐sectional area (<12.500 µm2 on average) had significantly firmer texture compared with fillets with larger fibers. However, correlation analyses of individual data showed relatively low overall influence of muscle fiber size on the texture properties (r ≤ 0.35). Thus, the texture of salmon fillets is clearly multifactorial where muscle fiber size is not a major determinant.

PRACTICAL APPLICATIONS

Soft salmon flesh reduces consumer acceptability and causes quality downgrading in the salmon processing industry. Therefore, it is important to elucidate antemortem and postmortem factors influencing fillet firmness, including knowledge about intrapopulation variations of conventionally farmed salmon. The present study showed pronounced variation between individuals and between sections of the same fillet. It is suggested that sectioning of salmon fillets for different products or markets may improve utilization of intrinsic texture qualities. Furthermore, development of invasive online methods for sorting fillets according to firmness would be beneficial for the industry. Variations in muscle fiber size explained less than 12% of the overall texture variations. However, the indicated relationship between small muscle fibers and texture firmness implies that better understanding of the underlying basis for muscle growth pattern (rate of fiber recruitment versus volume growth of existing fiber) is needed.
COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY
Authors: KOH BONG KYUNG , SINGH VASUDEVA
Published: January 2009

Pasting profile of coarse rice, fine rice as well as black gram was carried out individually, in combination, in flour as well as in batter form, before and after fermentation by Brabender Viscoamylograph. Lowest gelatinization temperature was seen in black gram among the three commodities studied. Coarse rice registered a peak viscosity (PV) of 1,300 BU, fine rice 1,030 BU and black gram 1,080 BU. Cold paste viscosity (CPV) was highest in fine rice, lowest in black gram and intermediate in coarse rice. Breakdown (BD) was least in fine rice, highest in coarse rice and black gram lay in between. Values of total setback indicated the strong reason for use of coarse rice in parboiling as well as in idli and dosa preparations. Physical combination of black gram, with fine as well as coarse rice, reduced PV on an average to an extent of 26–30%. CPV was highest in fine rice and black gram combination compared with that of coarse rice and black gram. BD was high in the physical mix of coarse rice and black gram. In comparison with physical mix of fine rice and black gram, in the batter form before fermentation, the PV and CPV reduced by 23 and 34%, respectively, but there was no BD in this mix, indicating restricted swelling behavior in the batter before fermentation. Almost all viscographic parameters reduced before fermentation in coarse rice and black gram compared with their physical combination. Highest relative BD (BDr) was noticed in the pasting profile of black gram alone, probably because of the presence of mucilaginous principle. BDr values increased in batter form to various extents, before and after fermentation, compared with physical combination of rice and black gram. After fermentation, in coarse rice and black gram, the BDr value was low compared with that in fine rice and black gram.

PRACTICAL APPLICATIONS

Fermented products are commonly ingested in India, especially in the southern states. Nowadays, batter is sold in public for the sake of convenience, as it is a common breakfast preparation. The practice is to use coarse rice for the preparation of idli, a steamed fermented product. It is generally not known how the rice behaves before and after fermentation while cooking. Hence, this work was planned, and results indicated the scientific basis for the usage of coarse rice in the preparation of rice products. The behavior of batter prepared from fine rice has also been described, although it is not an economically viable option.
EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR
Authors: AKHTAR SAEED , ANJUM F.M. , REHMAN SALEEM‐UR , SHEIKH MUNIR A.
Published: January 2009

This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours.

PRACTICAL APPLICATIONS

The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product.
CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCE
Authors: MERT BEHIC
Published: January 2009

The viscoelastic properties of individual rice grains were measured by using a novel oscillatory squeezing instrument. Specifically, rice grains at different moisture contents and cooking durations were chosen as the model grain, and their viscoelastic characteristics, namely viscous modulus and elastic modulus, were determined. During the measurement, the grains were squeezed between a rigid bottom plate and a top round element oscillating at random frequencies in the range of 10–30,000 rad/s. The mechanical impedance of the rice samples, defined as the ratio between the force applied to the samples and the oscillation velocity, was obtained and used to calculate viscoelastic parameters. Measurements with the grains having moisture content between 12.8 and 29.1% indicated that both viscous and elastic moduli of the samples decreased significantly with increasing moisture content. The measured mechanical impedances of the samples showed that changes in viscoelastic properties for various cooking periods can be also monitored using the proposed oscillatory squeezing method.

PRACTICAL APPLICATIONS

In this study, a method for measuring viscoelastic properties of individual rice grain is presented. The technique is simple and easy to use. It can generate data for both elastic and viscous modulus properties for a single grain. There may be various practical applications for this instrument, such as textural characterization of grains having various chemical compositions and effect of cooking parameters on texture. The presented method can be also used to obtain textural differences between different varieties.
PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS
Authors: TERPSTRA MARJOLEIN E.J. , JELLEMA RENGER H. , JANSSEN ANKE M. , DE WIJK RENÉ A. , PRINZ JON F. , VAN DER LINDEN ERIK
Published: January 2009

Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by rheological measurements were analyzed and compared with predictions by rheological measurements combined with novel measurements. Most of the texture attributes were predicted well by rheological parameters alone. Parameters from other instrumental measurements played a small complementary role, except in the predictions of most of the afterfeel attributes. Most important were rheometry at large deformation and in the nonlinear regime of the dynamic stress sweep and two novel measurements reflecting the effect of saliva: turbidity of rinse water and viscosity with added saliva. Tanδat 500% strain, reflecting the fluid‐like character of the samples during high‐strain dynamic flow, relates best to creaminess and other texture attributes.

PRACTICAL APPLICATIONS

This article describes how and how well the texture attributes of mayonnaises can be predicted from rheological and novel instrumental measurements. It shows that many texture attributes can be successfully predicted by bulk rheological properties alone, but that for some the quality of the predictions increases slightly when parameters from other instrumental measurements, such as those from turbidity measurements, those from viscosity measurements in the structure breakdown cell with saliva, or those from friction measurements, are added. These results are relevant not only to those investigating the mechanisms involved in the oral perception of texture in semisolids but also to those who want to perform quick screening of new samples without the use of time‐consuming and expensive sensory panels. Simulations can be performed using the models to predict how texture attributes are influenced by changes in the rheological characteristics of a product. The results also identify rheological measurements and novel instrumental measurements relevant for texture attributes of mayonnaise. This knowledge may help to improve the efficiency of product development in industry.
Human Embryonic Stem Cell Research in the United States: Some Policy Options for Industry Development
Authors: HARVEY OLIVIA
Published: January 2009

Since 1998, a significant global industry has developed around human embryonic stem cell (hESC) science, in which U.S.‐based research is highly prominent. Yet the continued success of the United States in the global economy of hESC is not expected to last in the long term. In America, hESC research is both highly contentious and morally imperative; public interest is high, yet as a whole, the sector is seen to be underperforming. The regulatory, political, economic, and scientific limitations surrounding the development of hESC research in the United States have been widely discussed. The argument in this article is that the dominance of the biotechnology innovation model exacerbates the existing limitations to the long‐term success of hESC research in the United States, and that the federal government has a more proactive role to play in managing stem cell innovation if U.S. advantage is going to be maintained.
Pick Your Poison: The Exercise of Local Discretion on Special District Governance
Authors: BAUROTH NICHOLAS
Published: January 2009

For a sizeable minority of special districts, the form of district governance is not fully determined by state law. Many states allow the groups who instigate incorporation to decide whether a new district is managed by appointed or elected officials. Such discretion raises the question: why do these actors opt for one form of governance over another? This study uses logistic regression to examine these decisions for a full set of cases and subsets divided by whether a special district incorporated in the 1940s, 1950s, 1960s, 1970s, or 1980s. Drawing upon Burns, it tests whether decisions on district governance were determined by the institutional powers of the individual district or if the economic and political circumstances surrounding that district played some role. The study finds that the powers to tax property and issue general obligation bonds were the most important predictors, but local government revenues and debt were also relevant.
Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef
Authors: Mukherjee A. , Yoon Y. , Geornaras I. , Belk K.E. , Scanga J.A. , Smith G.C. , Sofos J.N.
Published: January 2009

ABSTRACT:  This study evaluated the effects of meat binding or restructuring formulations, including salt/phosphate, algin/calcium, Activa™RM, and Fibrimex®, with or without 0.27% (wt/wt) lactic acid, on thermal inactivation of internalized Escherichia coli O157:H7 in ground beef, serving as a model system for restructured products. Ground beef batches (700 g; approximately 5% fat) were mechanically mixed with a 5‐strain composite of E. coli O157:H7 (7 log CFU/g) and then with the restructuring formulations. Product portions (30 g) were extruded into plastic test tubes (2.5 × 10 cm) and stored at 4 °C (18 h), before heating to 60 or 65 °C in a circulating water bath to simulate rare or medium‐rare doneness of beef, respectively. Cooking to 60 or 65 °C reduced (P < 0.05) bacterial counts of control samples by 1.8 and 3.2 log CFU/g, respectively. Thermal destruction at 60 °C was not different (P > 0.05) among all treatments and the control. At 65 °C, greater (P < 0.05) thermal inactivation of E. coli O157:H7, as compared to the control, was obtained in samples treated with lactic acid alone (reductions of 4.9 log CFU/g), whereas for all other treatments, microbial destruction (reductions of 2.2 to 4.5 log CFU/g) was comparable (P > 0.05) to that of the control. Cooking weight losses were lower (P < 0.05) in salt/phosphate samples (<1%) compared to other formulations and the control (7.4% to 15.9%). Findings indicated that, under the conditions examined, restructuring of beef with salt/phosphate, algin/calcium, Activa™RM, or Fibrimex® did not affect inactivation of internalized E. coli O157:H7 in undercooked (60 or 65 °C) samples, whereas inclusion of lactic acid (0.27%) in nonintact beef products enhanced pathogen destruction at 65 °C.
A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and Hydrometer
Authors: Son H.S. , Hong Y.S. , Park W.M. , Yu M.A. , Lee C.H.
Published: January 2009

ABSTRACT:  To estimate true Brix and alcoholic strength of must and wines without distillation, a novel approach using a refractometer and a hydrometer was developed. Initial Brix (I.B.), apparent refractometer Brix (A.R.), and apparent hydrometer Brix (A.H.) of must were measured by refractometer and hydrometer, respectively. Alcohol content (A) was determined with a hydrometer after distillation and true Brix (T.B.) was measured in distilled wines using a refractometer. Strong proportional correlations among A.R., A.H., T.B., and A in sugar solutions containing varying alcohol concentrations were observed in preliminary experiments. Similar proportional relationships among the parameters were also observed in must, which is a far more complex system than the sugar solution. To estimate T.B. and A of must during alcoholic fermentation, a total of 6 planar equations were empirically derived from the relationships among the experimental parameters. The empirical equations were then tested to estimate T.B. and A in 17 wine products, and resulted in good estimations of both quality factors. This novel approach was rapid, easy, and practical for use in routine analyses or for monitoring quality of must during fermentation and final wine products in a winery and/or laboratory.
Nonlinear Absorption Microscopy†
Authors: Ye Tong , Fu Dan , Warren Warren S.
Published: January 2009

For the past two decades, nonlinear microscopy has been developed to overcome the scattering problem in thick tissue imaging. Owing to its increased imaging depth and high spatial resolution, nonlinear microscopy becomes the first choice for imaging living tissues. The use of nonlinear optical effects not only facilitates the signal originating from an extremely small volume defined by light focusing but also provides novel contrast mechanisms with molecular specificity. Nonlinear absorption is a nonlinear optical effect in which the absorption coefficient depends on excitation intensity. As a commonly used spectroscopy tool, nonlinear absorption measurement uncovers many photophysical and photochemical processes correlated with electronic states of molecules. Recently we have been focusing on adapting this spectroscopy method to a microscopy imaging technique. The effort leads to a novel modality in nonlinear microscopy—nonlinear absorption microscopy. This article summarizes the principles and instrumentation of this imaging technique and highlights some of the recent progress in applying it to imaging skin pigmentation and microvasculature under ex vivo or in vivo conditions.
Zoospores of Three Arctic Laminariales Under Different UV Radiation and Temperature Conditions: Exceptional Spectral Absorbance Properties and Lack of Phlorotannin Induction
Authors: Müller Ruth , Wiencke Christian , Bischof Kai , Krock Bernd
Published: January 2009

Phlorotannins have often been considered to act as UV‐protective compounds in zoospores of brown algae. However, only the absorption characteristics of zoospores under UV exposure have been determined and no data are available on the actual content of phlorotannins or on temperature–UV interactions. Therefore, we determined the absorbance spectra and the phlorotannin contents in zoospore suspensions of three Arctic species (Saccharina latissima, Laminaria digitata, Alaria esculenta), and in the media surrounding zoospores after exposure to different radiation (400–700, 320–700, 295–700 nm) and temperature (2–18°C) conditions for 8 h. Absorption typical of phlorotannins with a maximum at 276 nm was monitored in zoospore suspensions as well as in the media surrounding zoospores, but the results depended strongly on radiation treatments and on zoospore densities. Surprisingly, the content of UV‐absorbing phlorotannins subsequent to different exposures did not change in any of the three species. The observed exceptional absorption properties could, therefore, not be related to phlorotannin contents. These findings are discussed in light of a strong phlorotannin investment from sporophytes during spore release and a minor UV‐protective role of phlorotannins for zoospores of Arctic kelp species.
Microsatellite markers for the hybridizing tiger swallowtails, Papilio glaucus and P. canadensis, and their applicability to historic specimens and congeneric species
Authors: NOWAK CARSTEN , BROWN CHRISTIAN M , HELLMANN JESSICA J
Published: January 2009

We report the development of microsatellite markers for the sister species Papilio glaucus and P. canadensis (Papilionidae: Lepidoptera). All 16 markers displayed a high degree of variation in both species, ranging from eight to 24 alleles per locus. Substantial heterozygote deficits were observed for several loci, indicating the presence of null alleles. All markers were successfully used to genotype dried samples from a historical collection. Cross‐species amplification with six additional Papilio species showed that most loci can be used to study genetic variation in other closely related species of tiger swallowtails.
Isolation of 11 microsatellite markers in Crepidula convexa (Gastropoda, Calyptraeideae) for parentage analyses
Authors: DAGUIN‐THIÉBAUT CLAIRE , LE CAM SABRINA , VIARD FRÉDÉRIQUE
Published: January 2009

Crepidula convexa, a calyptreid gastropod with direct embryonic development, changes sex from male to female in the course of its lifetime (protandry). Under sex‐allocation theory, male reproductive success should be independent from age and size (a proxy used for age). However, this may be counterbalanced by female cryptic choice or gregarious behaviour. Eleven polymorphic microsatellite loci were thus developed to examine paternity of embryos and larvae. This set of loci appears suitable to carry out paternity analyses due to the high exclusion probability of unrelated males given the maternal genotype.
Isolation and characterization of microsatellite loci for the Asian longhorned beetle, Anoplophora glabripennis
Authors: CARTER MAUREEN , CASA ALEXANDRA M. , ZEID MAHMOUD , MITCHELL SHARON E. , KRESOVICH STEPHEN
Published: January 2009

We describe the first isolation of SSR (simple sequence repeat) markers for Anoplophora glabripennis, a pest of forests in China and urban trees in the USA. Ten markers were developed using FIASCO (fast isolation by AFLP of sequences containing repeats) with an (AC)17 probe, and five markers were identified in expressed sequence tags found on the NCBI database. Twenty‐seven beetles from a population in Gansu Province, China, were assayed. The number of alleles ranged from 3 to 9; observed and expected heterozygosities ranged from 0.07 to 0.79 and from 0.30 to 0.78, respectively.
Microsatellites from Lysiphlebus hirticornis Mackauer (Hymenoptera: Braconidae), a specialist primary parasitoid attacking the specialist tansy aphid, Metopeurum fuscoviride Stroyan (Hemiptera: Aphididae)
Authors: NYABUGA FRANKLIN N. , LOXDALE HUGH D. , SHARBEL TIMOTHY F. , TODD MARK. , WEISSER WOLFGANG W.
Published: January 2009

Nine polymorphic microsatellite loci were isolated from the specialist aphid parasitoid, Lysiphlebus hirticornis. In addition, two published loci from closely related Lysiphlebus species were also used. Allelic diversity and heterozygosity were quantified in samples collected from eight tansy plants growing in an area of approximately 150 m2 in Jena, Germany.
Isolation and characterization of microsatellite loci in western North American Anodonta species
Authors: CHONG JER PIN , BRIM BOX JAYNE C. , NEZ DONNA A. , MOCK KAREN E.
Published: January 2009

We have developed and characterized 13 microsatellite loci from a group of Anodonta species in western North America, and demonstrated their utility in populations representing two major clades in this genus. Allelic diversity and polymorphic information content were high for all loci, although these characteristics varied across populations. Deviations from Hardy–Weinberg genotypic ratios were not detected, although the estimated frequency of null alleles was high in one population for one locus. This is the first set of microsatellite loci to be developed for freshwater mussels in western North America, and will be useful for describing gene flow patterns among populations.