bluuebunny/crossref_metadata_2025 huggingface dataset:
Ion permeation dynamics in carbon nanotubes
Authors: Liu Hongmei , Murad Sohail , Jameson Cynthia J.
Published: August 2006

Molecular dynamics simulations are carried out to investigate the permeation of ions and water in a membrane consisting of single wall carbon nanotubes possessing no surface charges connecting two reservoirs. Our simulations reveal that there are changes in the first hydration shell of the ions upon confinement in tubes of 0.82 or 0.90nm effective internal diameter. Although the first minimum in the g(r) is barely changed in the nanotube compared to in the bulk solution, the hydration number of Na+ ion is reduced by 1.0 (from 4.5 in bulk to 3.5 in the 0.90 nm tube) and the hydration number is reduced further in the 0.82nm tube. The changes in the hydration shell of Cl− ion are negligible, within statistical errors. The water molecules of the first hydration shell of both ions exchange less frequently inside the tube than in the bulk solution. We compare ion trajectories for ions in the same tube under identical reservoir conditions but with different numbers of ions in the tubes. This permits investigation of changes in structure and dynamics which arise from multiple ion occupancy in a carbon nanotube possessing no surface charges. We also investigated the effects of tube flexibility. Ions enter the tubes so as to form a train of ion pairs. We find that the radial distribution profiles of Na+ ions broaden significantly systematically with increasing number of ion pairs in the tube. The radial distribution profiles of Cl− ions change only slightly with increasing number of ions in the tube. Trajectories reveal that Na+ ions do not pass each other in 0.90nm tubes, while Cl− ions pass each other, as do ions of opposite charge. An ion entering the tube causes the like-charged ions preceding it in the tube to be displaced along the tube axis and positive or negative ions will exit the tube only when one or two other ions of the same charge are present in the tube. Thus, the permeation mechanism involves multiple ions and Coulomb repulsion among the ions plays an essential role.
Quantum dynamics study on multichannel dissociation and isomerization reactions of formaldehyde
Authors: Yonehara Takehiro , Kato Shigeki
Published: August 2006

We study quantum dynamics of the multichannel reactions of H2CO including the molecular and radical dissociation channels as well as the isomerization ones, H2CO→trans-HCOH and trans-HCOH→cis-HCOH. For this purpose, the previously developed potential energy function [T. Yonehara and S. Kato, J. Chem. Phys. 117, 11131 (2002)] is refined to give accurate transition state energies and to describe the radical dissociation channel. The cumulative reaction probabilities for the molecular dissociation and two isomerization channels are calculated by using the full Watson Hamiltonian. We also carry out wave packet dynamics calculations starting from the transition state region for the molecular dissociation. A contracted basis set for the angular coordinates is constructed to reduce the size of dynamics calculations. The intramolecular vibrational relaxation dynamics is found to be fast and almost complete within 300fs. Using the energy filtered wave functions, the time propagation of HCOH population is obtained in the energy range from 81to94kcal∕mol. The branching ratio of the radical product is estimated by calculating the time dependent reactive fluxes to the molecular and radical dissociation products.
Hydrogen network fluctuations of associating liquids: Dielectric relaxation of ethylene glycol oligomers and their mixtures with water
Authors: Hanke Elke , von Roden Kerstin , Kaatze Udo
Published: August 2006

Complex dielectric spectra of ethylene glycol and of various derivatives as well as of mixtures of water with an ethylene glycol oligomer and with a poly(ethylene glycol) dimethyl ether oligomer have been measured. The spectra can be well represented by a Cole-Cole [Cole and Cole, J. Chem. Phys. 9, 341 (1941)] spectral function. The extrapolated low frequency (static) permittivity of this function has been evaluated to yield the effective dipole orientation correlation factor of the liquids. The relaxation time of the ethylene glycols displays a characteristic dependence upon the ratio of concentrations of hydrogen bond donating and accepting groups, indicating two opposing effects. With increasing availability of hydrogen bonding sites effects of association and also of dynamical destabilization increase. Both effects exist also in the mixture of water with the oligomers. They are discussed in terms of a wait-and-switch model of dipole reorientation in associating liquids. Another feature in the dependence of the dielectric relaxation time of poly(ethylene glycol)/water mixtures upon mixture composition has been tentatively assigned to precritical demixing behavior of the binary liquids in some temperature range.
Accessibility Appraisal of Integrated Land-Use — Transport Strategies: Methodology and Case Study for the Netherlands Randstad Area
Authors: Geurs Karst T , van Wee Bert , Rietveld Piet
Published: August 2006

Conventional approaches to measuring accessibility benefits are not capable of fully measuring the total accessibility benefits of integrated land-use-transport strategies, in which both land-use and transport changes form part of the policy strategy. In this paper a comprehensive methodology for analysing accessibility impacts and accessibility benefits, which is based on location-based and utility-based accessibility measures within an integrated land-use-transport interaction modelling framework, is described and applied in a case study. The case study examines the accessibility benefits and related user benefits of intensive mixed-use strategies aimed at increasing the density and diversity of activities around railway stations for the Randstad area of the Netherlands for the 1996–2030 period. A heavy concentration of activities near railway stations is shown to result in decreasing marginal returns for public-transport users and disbenefits for car users.
Matrix morphogenesis in cornea is mediated by the modification of keratan sulfate by GlcNAc 6-
O
-sulfotransferase
Authors: Hayashida Yasutaka , Akama Tomoya O. , Beecher Nicola , Lewis Philip , Young Robert D. , Meek Keith M. , Kerr Briedgeen , Hughes Clare E. , Caterson Bruce , Tanigami Akira , Nakayama Jun , Fukada Michiko N. , Tano Yasuo , Nishida Kohji , Quantock Andrew J.
Published: August 2006

Matrix assembly and homeostasis in collagen-rich tissues are mediated by interactions with proteoglycans (PGs) substituted with sulfated glycosaminoglycans (GAGs). The major GAG in cornea is keratan sulfate (KS), which is N-linked to one of three PG core proteins. To ascertain the importance of the carbohydrate chain sulfation step in KS functionality, we generated a strain of mice with a targeted gene deletion in
Chst5
, which encodes an
N
-acetylglucosamine-6-
O
-sulfotransferase that is integral to the sulfation of KS chains. Corneas of homozygous mutants were significantly thinner than those of WT or heterozygous mice. They lacked high-sulfated KS, but contained the core protein of the major corneal KSPG, lumican. Histochemically stained KSPGs coassociated with fibrillar collagen in WT corneas, but were not identified in the
Chst5
-null tissue. Conversely, abnormally large chondroitin sulfate/dermatan sulfate PG complexes were abundant throughout the
Chst5
-deficient cornea, indicating an alteration of controlled PG production in the mutant cornea. The corneal stroma of the
Chst5
-null mouse exhibited widespread structural alterations in collagen fibrillar architecture, including decreased interfibrillar spacing and a more spatially disorganized collagen array. The enzymatic sulfation of KS GAG chains is thus identified as a key requirement for PG biosynthesis and collagen matrix organization.
Hand Hygiene Among Laboratory Workers
Authors: Alp Emine , Haverkate Diana , Voss Andreas
Published: August 2006

We performed a study to measure the compliance of laboratory personnel with different components of hand hygiene. The level of compliance at the end of duty was 100%; however, 36.7% of subjects wore a ring, 46.9% wore a watch, and 6.1% wore a bracelet. Pathogenic microorganisms were exclusively found on hands of laboratory personnel who wore jewelry. After interventions, the level of compliance with the no-jewelry policy among laboratory personnel showed sustained improvement. Efforts to improve hand hygiene should be directed not only at healthcare workers but also at laboratory personnel.
Imipenem Resistance Among Pseudomonas aeruginosa Isolates Risk Factors for Infection and Impact of Resistance on Clinical and Economic Outcomes
Authors: Lautenbach Ebbing , Weiner Mark G. , Nachamkin Irving , Bilker Warren B. , Sheridan Angela , Fishman Neil O.
Published: August 2006

Objectives.

To identify risk factors for infection with imipenem-resistant Pseudomonas aeruginosa and determine the impact of imipenem resistance on clinical and economic outcomes among patients infected with P. aeruginosa.

Designs.

An ecologic study, a case-control study, and a retrospective cohort study.

Setting.

A 625-bed tertiary care medical center.

Patients.

All patients who had an inpatient clinical culture positive for P. aeruginosa between January 1, 1999, and December 31, 2000.

Results.

From 1991 through 2000, the annual prevalence of imipenem resistance among P. aeruginosa isolates increased significantly (P<.001 by the χ2 test for trend). Among 879 patients infected with P. aeruginosa during 1999-2000, a total of 142 had imipenem-resistant P. aeruginosa infection (the case group), whereas 737 had imipenem-susceptible P. aeruginosa infection (the control group). The only independent risk factor for imipenem-resistant P. aeruginosa infection was prior fluoroquinolone use (adjusted odds ratio, 2.52 [95% confidence interval {CI}, 1.61-3.92]; P<.001). Compared with patients infected with imipenem-susceptible P. aeruginosa, patients infected with imipenem-resistant P. aeruginosa had longer subsequent hospitalization durations (15.5 days vs 9 days; P = .02) and greater hospital costs ($81,330 vs $48,381; P<.001). The mortality rate among patients infected with imipenem-resistant P. aeruginosa was 31.1%, compared with 16.7% for patients infected with imipenem-susceptible P. aeruginosa (relative risk, 1.86 [95% CI, 1.38-2.51]; P<.001). In multivariable analyses, there remained an independent association between infection with imipenem-resistant P. aeruginosa and mortality.

Conclusions.

The prevalence of imipenem resistance among P. aeruginosa strains has increased markedly in recent years and has had a significant impact on both clinical and economic outcomes. Our results suggest that curtailing use of other antibiotics (particularly fluoroquinolones) may be important in attempts to curb further emergence of imipenem resistance.
An application for assessing quality of RNA hybridized to Affymetrix GeneChips
Authors: Archer Kellie J. , Guennel Tobias
Published: August 2006

Summary: This paper describes a stand-alone application for estimating the 3′ to 5′ ratio by fitting a mixed effects model to the interior pixel intensities of perfect match probes for selected control probe sets from an Affymetrix *.DAT file. The effectiveness of this method was demonstrated previously by an application of the method to two microarray datasets for which external verification of RNA quality was known. This application provides a more objective assessment of sample quality in that both a point estimate and 95% confidence interval about the 3′ to 5′ ratio are provided.

Availability: The software and installation instructions are freely available for download at

Contact:  kjarcher@vcu.edu
TheturnipMutant of Arabidopsis Reveals ThatLEAFY COTYLEDON1Expression Mediates the Effects of Auxin and Sugars to Promote Embryonic Cell Identity
Authors: Casson Stuart A. , Lindsey Keith
Published: August 2006

The transition from embryonic to vegetative growth marks an important developmental stage in the plant life cycle. The turnip (tnp) mutant was identified in a screen for modifiers of POLARIS expression, a gene required for normal root growth. Mapping and molecular characterization of tnp shows that it represents a gain-of-function mutant of LEAFY COTYLEDON1 (LEC1), due to a promoter mutation. This results in the ectopic expression of LEC1, but not of other LEC genes, in vegetative tissues. The LEC class of genes are known regulators of embryogenesis, involved in the control of embryonic cell identity by currently unknown mechanisms. Activation of the LEC-dependent pathway in tnp leads to the loss of hypocotyl epidermal cell marker expression and loss of SCARECROW expression in the endodermis, the ectopic accumulation of starch and lipids, and the up-regulation of early and late embryonic genes. tnp also shows partial deetiolation during dark growth. Penetrance of the mutant phenotype is strongly enhanced in the presence of exogenous auxin and sugars, but not by gibberellin or abscisic acid, and is antagonized by cytokinin. We propose that the role of LEC1 in embryonic cell fate control requires auxin and sucrose to promote cell division and embryonic differentiation.
Interaction between Nitric Oxide and Ethylene in the Induction of Alternative Oxidase in Ozone-Treated Tobacco Plants
Authors: Ederli Luisa , Morettini Roberta , Borgogni Andrea , Wasternack Claus , Miersch Otto , Reale Lara , Ferranti Francesco , Tosti Nicola , Pasqualini Stefania
Published: August 2006

The higher plant mitochondrial electron transport chain contains, in addition to the cytochrome chain, an alternative pathway that terminates with a single homodimeric protein, the alternative oxidase (AOX). We recorded temporary inhibition of cytochrome capacity respiration and activation of AOX pathway capacity in tobacco plants (Nicotiana tabacum L. cv BelW3) fumigated with ozone (O3). The AOX1a gene was used as a molecular probe to investigate its regulation by signal molecules such as hydrogen peroxide, nitric oxide (NO), ethylene (ET), salicylic acid, and jasmonic acid (JA), all of them reported to be involved in the O3 response. Fumigation leads to accumulation of hydrogen peroxide in mitochondria and early accumulation of NO in leaf tissues. Although ET accumulation was high in leaf tissues 5 h after the start of O3 fumigation, it declined during the recovery period. There were no differences in the JA and 12-oxo-phytodienoic acid levels of treated and untreated plants. NO, JA, and ET induced AOX1a mRNA accumulation. Using pharmacological inhibition of ET and NO, we demonstrate that both NO- and ET-dependent pathways are required for O3-induced up-regulation of AOX1a. However, only NO is indispensable for the activation of AOX1a gene expression.
White blood cell sister chromatid exchange among a sample of Thai subjects exposed to toluene, an observation
Authors: Wiwanitkit Viroj , Suwansaksri Jamsai , Soogarun Suphan
Published: August 2006

There is a particular concern with toluene because some research has indicated that toluene exposure could result in chronic toxicity including mutagenesis and carcinogenesis. This study aimed to determine the rate of sister chromatid exchanges (SCE), a marker for genotoxicity, and its correlation to the classical urine biomarker for toluene exposure, urine hippuric acid, among a sample of Thai exposed subjects. A total of 26 police (all males) were included in this study. The average (mean ± SD) urine hippuric acid level in these police was 0.8 ± 0.4 mg/g creatinine. The average (mean ± SD) SCE level in these police was 4.5 ± 1.0/cell. The average SCE among the police with high urine hippuric acid levels was non‐significantly higher than the average SCE level of those without (P = 0.41). This implies that the cytogenetic response to toluene was not different between the subjects with and without high toluene exposure. High exposure to toluene seems not to be related to high SCE.
Effect of Different Temperatures on Various Bacteria Isolated from Frozen Meat Piesa
Authors: KERELUK K. , PETERSON A. C. , GUNDERSON M. F.
Published: August 2006

The effect of temperature, particularly storage temperature, is one of the most important factors in controlling microbial populations of frozen foods. Adequate temperature control of frozen foods should limit the growth of microorganisms and insure maintenance of original quality and wholesomeness. This investigation was undertaken to show that correct storage temperatures do inhibit the growth of bacteria which might be considered as the source of potential public health hazard, while certain saprophytic species are able to survive and grow well at the, same low temperatures. The cultures were all isolated from chicken pies.

Bacterial counts were determined by plating techniques on Brain Heart Infusion (BHI) agar after various time intervals up to 30 days at ‐13°, 0°, 5°, 10°, 20° and 37° C, using both BHI broth and chicken gravy as media. Very similar results were obtained in the two media.

Escherichia coli and Streptococcus faecalis had a minimum growth temperature between 5° and 10° C for active reproduction. A minimum growth temperature between 5° and 10° C was observed for the culture of Staphylococcus aureus. Of two cultures representing variants of Pseudomonas fluorescens, one culture followed the growth‐temperature pattern shown by the previously mentioned organisms and failed to grow at or below 5° C. The other P. fluorescens culture grew rapidly at 5° C. Ability to grow at low temperatures is a constitutive characteristic of the organism and is not common to all types of bacteria. At refrigerator temperatures, the growth of the psychrophilic saprophytic species tested completely outstripped the growth of several bacteria of public health significance. This indicates the great likelihood that a frozen food on defrosting, particularly in a refrigerator, would become completely unacceptable, due to the development of off flavors and odors and deteriorated physical appearance before it became a health hazard.
Media for Detecting Pectolytic Gram‐Negative Bacteria Associated with the Softening of Cucumbers, Olives, and Other Plant Tissuesa
Authors: KING A. DOUGLAS , VAUGHN REESE H.
Published: August 2006

The limitations of cosine methylene blue or basic fuchsin polypectate gels prompted further investigations to develop a selective pectate gel that could be used to enumerate or isolate gram‐negative pectolytic bacteria even when they composed a minor portion of the microbial population.

Crystal violet and brilliant green with bile proved the most effective of several selective agents studied. Of the two, crystal violet was much less inhibitory. Actidione, 10 mg per L added after sterilization, is helpful in the control of growth of molds and yeasts on this medium.

The crystal violet medium has a productivity comparable to that of standard plate‐count agar when pure cultures are used. It was successfully used to enumerate known populations of pectolytic gram‐negative bacteria among mixed populations of other nonpectolytic gram‐negative and ‐positive bacteria. It is also being used routinely for enumeration and isolation of pectolytic gram‐negative bacteria from natural sources.

Thus far, pectolytic bacteria belonging to 5 genera, including Aerobacter, Escherichia, Paracolobactrum, Aeromonas, and Achromobacter, have been isolated by use of the crystal violet gel.
Production of Irradiation Odors from Beef Protein Fractions and Their Derivatives
Authors: HEDIN P. A. , KURTZ GEORGE W. , KOCH ROBERT B.
Published: August 2006

This report contains information on some odors produced by gamma irradiation of several beef protein fractions and their derivatives. The odor was shown to vary with protein class, with molecular weight and electric charge, with the medium, and with the availability of functional groups. The unorthodox physical and chemical responses of an odor characterized as a “wet dog” odor are contrasted with those of a “wet chicken feather” odor. Of chief significance is the large variety of irradiated odors that can be produced from a single starting material as conditions are varied.
Sugar Sulfonates and Their Behavior
Authors: BRAVEMAN J. B. S. , KOPELMAN J.
Published: August 2006

New crystalline bisulfite addition products of mannose and galactose were prepared, namely α‐hydroxy‐galactose sulfonate, and α‐hydroxy‐mannose sulfonate, and their properties studied. In addition, the rates of dissociation of these sulfonates were studied, and further evidence is presented to show that these products have an open‐chain configuration.

The evidence obtained supports the theory put forward previously by one of the authors, namely, that sulfur dioxide and sulfates interact only with the open‐chain aldehyde configuration of the sugars when the cyclic forms of the sugars open during their mutarotation. A maltose sulfonate was prepared in which only half of the molecule was capable of interaction with sulfites. This addition product failed to crystallize. It is probable that the same mechanism is of importance in interpreting the browning phenomena during the Maillard reaction.
Spectral Measurements of Hematin Pigments of Cooked and Cured Meats
Authors: TAPPEL A. L.
Published: August 2006

Reflectance spectra, low temperature absorption spectra and difference absorption spectra are used for the identification of the hematin pigments of cooked and cooked cured meats. These spectra provide more critical identification of the cooked and cured meats as hemochromes.
Fatty Acids of the Lipids of Vegetables. I. Peas (Pisum sativum)a
Authors: LEE FRANK A. , MATTICK LEONARD R.
Published: August 2006

Changes taking place in the fatty acids of the lipid material of the edible pea were investigated. Peas were held 1 year in storage at –17.8°C in the raw and enzyme‐inactivated condition, to determine changes taking place in the fatty acids. Under these conditions, all of the several fatty acids in the phospholipid fraction showed large losses in the raw as contrasted with the enzyme‐inactivated samples. At the same time the neutral fats in the same sample showed losses for all the unsaturated fatty acids in the raw when contrasted with those extracted from the enzyme‐inactivated material. The fatty acids in the neutral fat and the free fatty acids of the raw material showed a net gain in the total quantity of palmitic acid. It seems possible that this increase came from the three unsaturated C18 acids.
Fractionation of the Component(s) Responsible for Sex Odor/Flavor in Porka,b,c
Authors: CRAIG H. B. , PEARSON A. M. , WEBB N. B.
Published: August 2006

Sex odor/flavor in pork was produced when fat, lean (with fat), and most organs from a boar were heated in a skillet or in boiling water. Odor seemed not to be entirely absent in boar fat at body temperature, although volatilization appeared to occur to a much greater extent at approx. 100–108° C. Sex odor was found to be water‐insoluble, ether‐soluble, and definitely associated with the fatty tissues of boars. It was absent in rehydrated moisture‐free, fat‐free lean. Distillation methods proved unsatisfactory for collecting the sex odor components in recognizable form, since no consistent and reproducible differences could be detected between boar and barrow fat when collected volatile compounds were analyzed by heat test and gas ehromatography. Cold saponification of boar fat yielded a small quantity of unsaponifiable matter that produced a concentrated, permeating sex odor on exposure to heat. Thus, the agent(s) responsible for sex odor in pork are located in the unsaponifiable material. Cholesterol and squalene were found in this fraction in both boar and barrow fat, but sex odor was not produced when these compounds were heated.
The Composition of Commercially Important Fish Taken From New England Waters.
Authors: BROOKE RICHARD O. , RAVESI ELINOR M. , STEINBERG MAYNARD A.
Published: August 2006

The protein, oil, ash, moisture, sodium, and potassium content of samples of butterfish, flounder, pollock, and hake was determined. In addition, length, weight, and fillet yield have been recorded. Fillet yield differed markedly both with species and with the size of the fish. Analysis showed a wide variation in the percentage of oil, not only in butterfish (considered an oily fish) but also in lean fish such as silver hake and flounder. Protein content proved to be consistently higher in pollock than in the other fish. Mineral and oil components showed a much higher percentage in offal than in corresponding fillets. Analysis of variance indicated that significant differences in results were related to the season in which the fish were caught.
Radiation Sterilization of Food.
Authors: SCHMIDT C. F. , NANK W. K. , LECHOWICH R. V.
Published: August 2006

The radiation resistance of spores of 6 strains of Type E Clostridium botulinum was determined in a beef stew substrate. The results are evaluated in terms of the minimum dose showing no spoilage for a 2 billion total inoculum level (20 cans each with 100 million spores per can) and in terms of a calculated radiation D value. The mean radiation D value for 6 strains is 0.132 megarad (range 0.125–0.138). A comparison with results for 6 strains of Type A and 5 strains of Type B shows that Type E strains possess about 45–5570 of the resistance to ionizing radiations of Types A and B. It is concluded that any radiation dose for food sterilization based upon the maximum resistance of Type A or B strains would provide ample protection against Type E strains. The unswelled cans at the lowest radiation level showing no spoilage were free of toxin and recoverable Type E spores.
The Flavor of Cucumbers
Authors: FORSS D. A. , DUNSTONE E. A. , RAMSHAW E. H. , STARK W.
Published: August 2006

Nona‐2, 6‐dienal, non‐2‐enal, hex‐2‐enal, and three saturated aliphatic aldehydes were isolated from cucumbers. Quantitative and qualitative aspects of the flavor of nona‐2,6‐dienal and non‐2‐enal were examined.
Chew Count as a Measure of Tenderness of Pork Loins with Various Degrees of Marblinga
Authors: HARRINGTON G. , PEARSON A. M.
Published: August 2006

Some tasters were more repeatable than others in making chew counts, and were thereby able to discriminate more between loins of differing tenderness. Mean chew counts by six tasters for 36 loins ranged from 25.3 to 47.0, with one exceptional value at 60.0. These showed a high correlation with mean shear values based on 10 shears per loin. On average, an increase of 1 lb in shear value corresponded to an increase of 4 in the chew count in this experiment. Mean chew counts and shear values both showed significant correlations with two measures of marbling fat made on the 36 loins (visual scores and intramuscular fat contents), the less marbled loins being somewhat tougher. On average, an increase of 1% in intramuscular fat corresponded to a decrease of about 1.5 in chew count or 0.4 lb in shear value.
Complexity of Flavor and Blending of Wines
Authors: SINGLETON V. L. , OUCH C. S.
Published: August 2006

Thirty‐four pairs of similar, commercially acceptable wines and a freshly prepared 50–50 blend of each pair were scored for quality by a small expert panel. The composite scores of the blends did not differ to even a low degree of significance from the score of the highest‐scoring member of the pair. The scores of the blends were very highly significantly better than the scores for the low‐scoring wines or the mean of the low‐ and high‐scoring wine in each pair. In 7 cases among the 34 the blend's composite score was higher than that of the highest‐scoring wine, and in no case was it lower than that of lowest‐scoring wine of the pair. Increased complexity of flavor is believed to be a major factor in the favorable effect of blending shown in this study; other possible effects are discussed.
The Flavor Spectrum of Apple‐Wine Volatilesa
Authors: MATTHEWS J. S. , SUGISAWA H. , MAC GREGOR D. R.
Published: August 2006

Sixteen compounds in the volatile fraction of apple wine were isolated and identified. Ethyl chloride was preferred over pentane or iso‐pentane in extraction of the volatiles because it gave higher yields and its lower boiling point allowed almost solvent‐free extracts in a very short time. Gas‐liquid chromatography was used in separation and purification of the volatiles. The compounds were identified by comparing retention times, infrared spectra, and melting point of derivatives with those of known compounds.
Extraction and Fractionation of Proteins in Fresh Chicken Musclea
Authors: KHAN A. W.
Published: August 2006

Different buffer systems were compared for efficiency of extraction of chicken muscle proteins, and a technique was developed for routine fractionation and estimation of major protein fractions in one operation. KCl‐borate and KCI‐phosphate buffers of pH 7.3–7.5 and r/2 = 1.0 gave maximum extraction, with a reproducibility of ± 22%. Protein fractionation in KCl‐borate buffer showed that in one‐year‐old chicken meat, stroma‐myofibrillar‐, and sarcoplasmic‐protein nitrogen respectively contributed 13, 42, and 30% of total nitrogen in breast muscle, and 27, 30, and 22% in leg muscle. Results with different chickens showed that, with increase of age, stroma increased and myofibril decreased in both breast and leg muscle. These two protein fractions also differed for breast and leg muscle, and varied with the source of supply of the chickens. The difference was small between birds of the same flock and between left and right halves of the same bird.
Tenderness of Beef.
Authors: COVER SYLVIA , RITCHEY S. J. , HOSTETLER ROBERT L.
Published: August 2006

Panel scores for juiciness and six components of tenderness were considered in relation to possible multiple causes of tenderness or toughness and to certain histological, chemical, and physical data. One‐inch steaks from Longissimus dorsi and biceps femoris from 180 young cattle in nine lots were eooked to 61°C (rare) and to 80°C (well‐done) by dry heat, and to 100°C by moist heat. Connective tissue in longissimus dorsi was scored tender at 61°C, and was tendered only slightly by increases in temperature, whereas in biceps femoris it was scored tough at 61°C and became progressively more tender at 80 and 100°C. Collagen content was greater in biceps femoris than in Longissimus dorsi at 61 and 80°C, but there was little difference in the two muscles at 100°C; the losses in both muscles increased with increasing meat temperatures. The relation of panel scores for tenderness of connective tissue to collagen content and to the loss of collagen on heating is discussed.
Studies on the Use of Tissue Culture for the Bioassay of Staphylococcal Enterotoxina
Authors: MILONE NICHOLAS A.
Published: August 2006

An attempt was made to develop an assay procedure for staphylococcal enterotoxin based on the possible induction of eytopathogenic effects on several strains of tissue culture cells using enterotorin preparations of varying degrees of purity produced in a laboratory medium. The results suggest that the cruder preparations contained a thermolabile cytotoxic material that is removed in whole or in part with progressive purification. No observable cytopathogenic effect could he attributed directly to the enterotoxin.
Reticulataxanthin and Tangeraxanthin, Two Carbonyl Carotenoids from Tangerine Peel
Authors: CURL A. LAURENCE
Published: August 2006

Reticulataxanthin and tangeraxanthin were obtained from tangerine peel; both occurred in the diol fraction on countercurrent distribution, and on chromatography were found on the column above zeaxanthin as violet‐red and violet bands, respectively. Both contained a carbonyl group as a part of the conjugated‐double‐bond system. Reticulataxanthin was shown to be different from capsanthin, hydroxycanthaxanthin, and citraurin. Both of these carbonyl earotenoids apparently contained fewer than 40 carbon atoms, perhaps 34 or 35.
Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)
Authors: KASSEMSARN BUNG‐ORN , PEREZ B. SANZ , MURRAY J. , JONES N. R.
Published: August 2006

The muscle of trawl‐caught haddock, lemon sole, and plaice contained little adenosine 5′‐triphosphate (ATP) and much inosine 5′‐monophosphate (IMP) at death. ATP, adenosine 5′‐diphosphate (ADP), and adenosine 5′‐monophosphate (AMP) changed rapidly after the fish died. IMP was lost from the muscle more slowly, with liberation of inosine, which was, in turn, degraded to hypoxanthine. A little adenine was formed by an alternative pathway of ATP degradation in lemon sole. A relatively high initial level of guanine was found in plaice muscle. Traces of xanthine were detectable in spoiling muscle from the three species. Implications of the findings arc discussed in relation to quality testing and flavor changes in iced fish.
Gelation of Egg Yolk
Authors: POWRIE W. D. , LITTLE H. , LOPEZ A.
Published: August 2006

A study of the effects of freezing and thawing on egg yolk showed that there was a rapid increase in viscosity (25°C) during the first few hours of storage at −10° and −14°C. The effectiveness of sucrose and of sodium chloride as inhibitors was determined, and the influence of urea on the viscosity of native and of frozen and thawed yolk was investigated. Paper electrophoresis indicated that freezing and thawing caused electrophoretic changes of the yolk lipoproteins.
Volatile Esters of Bartlett Pear. II.a
Authors: JENNINGS W. G. , CREVELING R. K.
Published: August 2006

On the basis of gas chromatographic studies, infrared and ultraviolet spectroscopy, and carbon‐hydrogen balance, the C‐10 unsaturated acid previously reported to be a major constituent of pear essence hydrolysates was identified as 2,4‐decadienoic acid. An alcohol previously isolated was found to be a contaminant (2,‐ethylhexanol‐1) that could occur frequently in this type of work. Analyses of freshly prepared essence hydrolysates indicate the presence of ethyl, n‐propyl, and probably n‐amyl, esters.
Isolation of Gram Quantities of a Rhamnoglucoside of Apigenin from Grapefruit
Authors: ROWELL K. M. , BEISEL C. G.
Published: August 2006

Commercial naringin, usually obtained from grapefruit peel, was suspected to contain a flavone. A method was devised without resorting to column chromatography whereby gram quantities of the suspected flavone were obtained. The crude flavone was first purified by solvate formation. After conversion of the flavanones present to water‐soluble flavans by potassium borohydride reduction, the insoluble flavone was obtained. Characterization of the flavone led to the conclusion that it was a 7‐rhamnoglucoside of apigenin identical to rhoifolin.
Effect of Linolenic, Linoleic, and Oleic Acids on Measuring Protein Extractability from Cod Skeletal Muscle with the Solubility Test
Authors: ANDERSON MARGARET L. , KING FREDERICK J. , STEINBERG MAYNARD A.
Published: August 2006

It has been assumed that the protein‐solubility test is a measure of the amount of protein denatured in situ during frozen storage of fish muscle. This study shows, however, that the quantity of protein extracted from fresh cod muscle is reduced if C18 fatty acids are added to the extracting medium. The possibility is discussed that insolubilization occurs during extraction as a result of interaction between protein and fatty acid.
Use of Capillary Gas Chromatography with a Time‐of‐Flight Mass Spectrometer
Authors: McFADDEN W. H. , TERANISHI ROY , BLACK D. R. , DAY J. C.
Published: August 2006

The feasibility and advantages of using a capillary chromatographic column directly with a time‐of‐flight mass spectrometer were demonstrated in the analysis of several flavor extracts. The high resolving power of this column proved to be indispensable in cases where chromatographic fractions previously unresolved showed similar mass spectra. Other limitations of this combined technique are covered.
Factors Influencing Quality in Pork A. Histological Observationsa,b
Authors: CARPENTER Z. L. , KAUFFMAN R. G. , BRAY R. W. , BRISKEY E. J. , WECKEL K. G.
Published: August 2006

Seventy‐eight carcasses of pigs, 4–42 months old, provided loins of varied intramuscular fat content. Developed experimental methods indicated that the fixation time and the staining processes of the longissimus dorsi muscle were dependent upon its structure and chemical properties. With an increase in maximum muscle fiber diameter, there was a decrease in the taste‐panel tenderness scores on the cooked longissimus dorsi muscles. There were no significant relations between tenderness measurements and total amount of connective tissue; however, the coarseness of the collagenic connective tissue strands was inversely related to the tenderness of the longissimus dorsi muscle.
Inhibiting Action of Oxidized Pork Fat on the Germination of Spores of Bacillus Subtilisa
Authors: RAMSEY C. B. , KEMP JAMES D.
Published: August 2006

Rancid lard, as determined by peroxide number, iodine number, and TBA values, inhibited the germination and/or growth of Bacillus subtilis spores. As peroxide numbers and TBA values increased and iodine numbers decreased, the number of B. subtilis spores which germinated and produced visible colonies decreased at constant incubation time. This inhibitory effect may be used as a criterion of pork fat rancidity.
Factors Influencing Quality in Pork. B. Commercially Cured Bacona,b
Authors: CARPENTER Z.L. , KAUFFMAN R. G. , BRAY R. W. , WECKEL K. G.
Published: August 2006

A total of 227 pork carcasses, varying in weight, chronological age, and loin intramuscular fat content, provided bellies for a study of some factors possibly associated with bacon quality. Tenderness scores of bacon significantly improved with a decrease in age and weight and with an increase in intramuscular fat content of the longissimus dorsi. The bacons derived from the 36–42‐month packer carcasses were less tender than those from the other age and weight categories studied. Juiciness scores were not associated with carcass weight, age, or intramuscular fat content of the longissimus dorsi.

The bellies shrank approximately 13% during the curing, smoking, and skinning processes. There were differences in shrinkage due to weight and age groups, but no significant differences in shrinkage due to intramuscular fat content of the longissimus dorsi were found.

The mean value of the percentage of separable lean in bacon from the 227 carcasses was 31.7%. Average shrinkage during the cooking of the sliced bacon was approximately 66%. Lean bacon shrank significantly less than did fat bacon.

About 19% of the bacons were considered to be excessively salty, and originated from carcasses possessing a more highly unsaturated fat.
Hydrogen Bonding and the Varying Sweetness of the Sugarsa
Authors: SHALLENBERGER R. S.
Published: August 2006

Sugar sweetness appears to vary with hydrogen bonding. When hydroxyl groups, which elicit sweet taste, are hydrogen bonded, ability to cause sweet taste appears to be restricted. The thesis is based upon consideration of molecular models, hydrogen‐bonding measurements, and taste tests. The varying sweetness of different sugars, and the apparent anomalous sweetness of sugar anomers may be largely resolved by considering hydroxyl group bonding.
Properties of Yolk‐Containing Solids with Added Carbohydrates
Authors: KLINE LEO , SUGIHARA T. F. , MEEHAN J. J.
Published: August 2006

Addition of sucrose to whole egg and yolk before spray drying has long been known to yield powders with improved performance value and stability. At levels commonly employed, however, sucrose greatly accelerates and intensifies off‐flavor development in air‐packed powders even at refrigerator temperatures. In commercial practice, low‐dextrose‐equivalent corn syrup solids have recently been substituted for sucrose at the same level to improve flavor stability. This has led to the general belief that sucrose addition induces instability over a wide range of levels and, conversely, that low‐dextrose‐equivalent corn syrup solids do not. Present findings show that, under mild oxidative conditions, comparable flavor stabilities and instabilities can be achieved with both sucrose and various corn syrup solids but at different levels of added carbohydrate. Typically, in each case, flavor stability was gradually improved at lower levels of added carbohydrates, reaching a maximum flavor stability, followed by an abrupt transition to marked flavor instability. This transition corresponded to a change in the physical state of the egg lipids from one of coalescence, where the lipids were readily extractable with mild solvent, to a finely dispersed or emulsified state, where the lipids were virtually non‐extractable. Chemical indices of oxidative flavor deterioration (peroxide, carbonyl, TBA) correlated fairly well with organoleptic findings for powders stored at low temperatures.

Flavor and chemical stability relationships for yolk, fortified whole egg, and whole egg solids as a function of graded levels of added sucrose, and 24 and 42 dextrose equivalent corn syrup solids, are reported.

Corn syrup solids gave as good protection as sucrose did against browning reactions at elevated temperatures, despite their containing substantial quantities of glucose and other reducing sugars.

It is feasible to select levels of any of the carbohydrates studied which yield dried products that combine good retention and stability of performance quality with outstanding flavor stability.
Pear Aroma: Relation of Instrumental and Sensory Techniquesa
Authors: HEINZ D. E. , PANGBORN R. M. , JENNINGS W. G.
Published: August 2006

The aroma intensities of pear essences correlate well with the intensities of their absorptions at 263‐267 mμ. This absorption is due to esters of 2,4‐decadienoie acid which have been identified as character impact compounds of Bartlett pear aroma. Essences concentrated by reflux or bubble‐plate columns suffered aroma loss and/or degradation. Flash vaporization techniques did not degrade aroma, and the resulting concentrates could be rediluted without apparent change.
Clostridium Botulinum Type E in Smoked Fish
Authors: KAUTTER DONALD A.
Published: August 2006

A botulism outbreak in Minneapolis, Minnesota, in 1960, caused by Clostridium botulinum type E, is reported. Smoked eiscoes from the Great Lakes served as the vehicle for the food poisoning. Smoked ciscoes inoculated with type E spores and held at 30°C in packages open to the air became toxic as rapidly as those incubated under anaerobic conditions in plastic air‐tight wrappers. Surface spoilage developed more rapidly in the open packages. Toxin was not produced within 31 days in fish incubated at 5°C; however, mold and bacterial growth was noted after fish were open to the air 18 days. Vacuum packaging markedly increased the shelf life of the product by suppressing the development of visible bacterial and mold growth. Toxin was demonstrated in inoculated smoked fish incubated in the original plastic wrapper at 10°C for 5 days without any signs of quality reduction. Within 18 days at 10°C, half the fish contained toxin although there was no noticeable evidence of spoilage. At higher temperatures within a given time, a greater percentage of fish contained toxin. A survey of procedures employed in “hot‐smoking” of fish is reported, and data are presented on levels of salt and moisture, brine concentration, and free liquid of both vacuum‐packaged and bulk‐pack smoked fish.
The Antioxidant Activity of Vegetable Extracts I. Flavone Aglyconesa
Authors: PRATT DAN E. , WATTS BETTY M.
Published: August 2006

Hot‐water extracts of several plant tissues showed the following descending order of antioxidant activity, both as cover solutions of meats and in artificial systems: green onion tops, green pepper seeds, green peppers, celery, potato peels, green onions, and tomato peel. The over‐all antioxidant activity of extracts was not changed by hydrolysis of flavone glycosides, indicating that the naturally occurring glycosides possessed the same activity as the aglycones. The antioxidant activities of several known aglycones were compared and related to structural characteristics. Quereetin derivatives were the principal flavones of the extracts studied. Quereetin isolated from hydrolyzed extracts accounted for a large portion, hut not all, of the antioxidant activity of the extracts. Because of their effectiveness in heme‐catalyzed systems, the most significant role of the extracts as antioxidants is apparently their ability to break the chain reaction in lipid oxidation.
Effect of Ionizing Radiations on Plant Tissues. III. Softening and Changes in Pectins and Cellulose of Apples, Carrots, and Beetsa
Authors: KERTESZ Z. I. , GLEGG R. E. , BOYLE F. P. , PARSONS G. F. , MASSEY L. M.
Published: August 2006

A study was conducted of changes that occur in pectic and cellulose constituents of apple, carrot, and beet tissues as a result of treatment with gamma radiation. In apple tissues, degradation of both these constituents occurred at approximately the dose at which tissue softening could he first demonstrated, and progressed with increasing dose. The degradation of pectins was demonstrated by several criteria, such as the loss of viscosity in the individual fractions, the loss of specific viscosity calculated for a constant uronide or calcium pectate value, and by change in the soluble‐insoluble pectin ratio. Cellulose degradation was characterized by a decrease in the specific viscosity calculated for 0.15% cellulose solutions.

Although these findings were corroborated in carrot tissues, the softening of beets does not seem to be as clearly accompanied by such marked changes in pectins and cellulose. Whereas previously published data indicated that beets have a higher softening threshold dose than either carrots or apples, this does not explain the differences found. It is suspected that other factors, such as cell turgidity, are involved in the softening process, and is here responsible for this phenomenon.
The Effect of Peroxidase on Anthocyanin Pigmentsa
Authors: GROMMECK RUTH , MARKAKIS P.
Published: August 2006

Purified eyanidin 3‐gentiobioside, cyanidin 3‐rhamnoglucoside, and pelar‐gonidin 3‐glucoside are decolorized by horseradish peroxidase in acetate buffer. Among the optimum conditions for the reaction are pH 4.5–5.5, a hydrogen peroxide concentration of 10‐4 to 10‐3M, and a temperature of 60–70°C. A value equal to 110 × 104M‐1× sec‐1 was estimated for the reaction horseradish peroxidase‐hydrogen peroxide‐pelargonidin 3‐monoglucoside at pH 4.7.
Radiosensitization of Streptococcus faecalis and Escherichia colia
Authors: NOAMAN MOHAMED A. , SILVERMAN GERALD J. , DAVIS NORMAN S. , GOLDBLITH SAMUEL A.
Published: August 2006

The radiosensitizing activity of a series of naphthalene derivatives against Streptococcus faecalis and Escherichia coli was examined to determine the essential molecular substituents and configurations required for effective sensitization when the compounds and organisms were irradiated with Co60 gamma rays. In general, compounds with hydroxyl or amino groups in the ortho and para positions, such as 1‐amino‐2‐naphthol and 4‐amino‐1‐naphthol, were particularly effective sensitizers for S. faecalis irradiated in air or in anoxia. E. coli was particularly sensitive to 4‐amino‐1‐naphthol and 5‐amino‐1‐naphthol when irradiated in anoxia, and less sensitive in air. Both organisms displayed marked sensitivity when irradiated with iodoacetic acid in air and in anoxia. It was determined that the bacteria and chemicals must be irradiated together for maximal radiosensitization to take place, for it was possible to almost eliminate radiosensitization by washing the cell‐chemical suspension prior to irradiation.
Incidence of Putrefactive Anaerobic Spores in Meata
Authors: STEINKRAUS K. H. , AYRES J. C.
Published: August 2006

Study of the incidence of putrefactive anaerobic spores in fresh and cured pork trimmings and in canned pork luncheon meat from several commercial meat packing plants in Iowa indicated that the level of contamination was very low. The mode of putrefactive anaerobic spores in fresh pork trimmings was less than 0.18 per gram and less than 1 per gram in cured pork trimmings and canned pork luncheon meat. The maximum spore count found in any sample tested was 51 spores per gram. Spore counts on samples from different plants were similar.