bluuebunny/crossref_metadata_2025 huggingface dataset:
Temperature‐induced Changes in the Synthesis of Unsaturated Fatty Acids by Acanthamoeba castellanii
Authors: JONES A. LESLEY , PRUITT NANCY L. , LLOYD DAVID , HARWOOD JOHN L.
Published: May 2007

ABSTRACT. Major fatty acid components of Acanthamoeba castellanii lipids extracted after growth at 30°C include myristate, palmitate, stearate and the polyunsaturates linoleate, eicosadienoate, eicosatrienoate and arachidonate, with oleate as the sole major monounsaturated fatty acid. By comparison, growth at 15°C gave increased linoleate, eicosatrienoate and arachidonate, but decreased oleate and palmitate. When the growth temperature was shifted downwards from 30°C to 15°C, increased lipid unsaturation occurred over a period of 24 h; thus decreases of oleate and eicosadienoate were accompanied by increases in linoleate, eicosatrienoate, arachidonate and eicosapentaenoate. An upwards shift from 15°C to 30°C gave negligible alterations in fatty acid composition over a similar period. At 15°C organisms rapidly use [1‐14C] acetate for de novo fatty acid synthesis; stearate is converted via oleate to further desaturation and chain elongation products. Similar short term experiments at 30°C indicate only de novo synthesis and Δ9‐desaturation; synthesis of polyunsaturates was a much slower process. Rapid incorporation of [1‐14C] oleate at 30°C was not accompanied by metabolic conversion over two hours, whereas at 15°C n‐6 desaturation to linoleate was observed. Temperature shift of organisms from 15°C to 30°C in the presence of [1‐14C] acetate revealed that over half of the fatty acids in newly‐synthesised lipids were saturated, but the proportions of unsaturated fatty acids increased with time until the total polyenoate components reached 17% after 22 h. A shift of temperature in the reverse direction gave a corresponding figure of 60% for polyunsaturated fatty acids. These results emphasize the importance of n‐6 desaturation in the low temperature adaptation of Acanthamoeba castellanii.
A Soluble Fumarate Reductase in Trypanosoma brucei Procyclic Trypomastigotes
Authors: MRACEK JIM , SNYDER STEPHANIE J. , CHAVEZ ULISES B. , TURRENS JULIO F.
Published: May 2007

ABSTRACT. The enzyme NADH‐fumarate reductase associated with the membrane fraction of Trypanosoma brucei procyclic trypomastigotes, can be solubilized by more than 50% when increasing the ionic strength to the equivalent of 150 mM KCI. The apparent KMs for NADH (125 μM) and fumarate (50 μM) remain close to those previously reported for the membrane‐bound form of this enzyme. Other electron acceptors (i.e. oxygen or cytochrome c) appear to accept electrons in the absence of fumarate (KM for cytochrome c= 50 μM). The drug L‐092,201 (Merck, Sharp and Dohme Research Laboratories, Rahway, NJ), an inhibitor of the membrane‐bound fumarate reductase, also blocked the solubilized enzyme. Given the relatively high ionic strength of the intracellular environment we propose that, in vivo, the enzyme fumarate reductase is in the mitochondrial matrix or in the soluble fraction of another intracellular compartment.
Detection and Classification of Trypanosoma cruzi by DNA Hybridization with Nonradioactive Probes
Authors: SOLARI A. , VENEGAS J. , GONZALEZ E. , VASQUEZ C.
Published: May 2007

ABSTRACT. Total or kinetoplast DNA (kDNA) from 72 isolates and clones of Trypanosoma cruzi as well as from nine related trypanosomatids were analyzed by dot hybridization using nonradioactive kDNA or cloned minicircle fragments as probes. Biotinylated‐kDNA probes generated by nick‐translation proved reliable for distinguishing Zymodeme 1 and Zymodeme 2bol of T. cruzi parasites. In contrast, digoxigenin‐labeled kDNA obtained by random‐priming did not distinguish among T. cruzi isolates but did distinguish among New World leishmanias. Cloned minicircle fragments labeled with digoxigenin gave the same results as digoxigenin‐labeled kDNA, except for a 10‐fold decrease in sensitivity. Digoxigenin‐labeled DNA probes proved useful in unambiguously detecting T. cruzi from different geographic regions of America. However, T. rangeli and T. cruzi marinkellei were not distinguished by these probes.
Winter Ciliates in a British Columbian Fjord: Six New Species and an Analysis of Ciliate Putative Prey
Authors: MARTIN ALAN J. , MONTAGNES DAVID J. S.
Published: May 2007

ABSTRACT. This work provides the first study of North Pacific planktonic ciliates by quantitative protargol staining. Triplicate water bottle samples were collected at a depth of 2 m (above the shallow pycnocline) at six stations in Indian Arm, British Columbia, on February 15, 1990, and February 26, 1991. Thirty‐six ciliate species were observed. Six new species are described from protargolstained specimens: Strombidium lynni n. sp., Strombidium taylori n. sp., Strombidium basimorphum n. sp., Slrombidiurn ventropinnum n. sp., Strobilidium undinum n. sp., and Urotricha cyrtonucleata n. sp.

Ciliate abundance varied significantly (ANOVA, α= 0.05) between sampling sites, ranging from 550 to 6,800 cells/liter in 1990 and from 1,800 to 7,900 cells/liter in 1991. Biomass also varied significantly (ANOVA, α= 0.05) ranging from 3.7 × 105 to 3.3 × 106 pg carbon/liter in 1990 and 3.04 × 106− 6.97 × 106 pg carbon/liter in 1991. Putative prey were enumerated in three size fractions (1.5–5 μm, 5–10 μm and 10–25 μm). The source of variation in ciliate abundance and biomass was not identified. Parameters of salinity, temperature, putative prey, chlorophyll a and pycnocline depth did not significantly correlate with ciliate biomass or abundance (α= 0.05).
Prey‐induced Transformation of Miamiensis avidus Strain Ma/2 by a Soluble Factor1
Authors: GOMEZ‐SALADÍN EDUARDO , SMALL EUGENE B.
Published: May 2007

ABSTRACT. Miamiensis avidus Ma/2 is a marine polymorphic scuticociliate. Eight strains of philasterine scuticociliates, currently in culture at the American Type Culture Collection (ATCC), were shown to produce a soluble factor that induces macrostomy in Ma/ 2: Miamlensis avidus (Ma and Ma/2), Paranophrys sp. (1–1), Parauronema acutum (110–3). Anophtyoides soldoi (116–1), Anophryoides sp. (33–8). Merunophrys sp. (113–8), and Paranophrys sp. (34–7). Of the strains tested, Paranophrys strain 1–1 showed the highest induction of transformation, although all eight strains showed statistically significant induction.
Comparative Effects of Selected Azole Compounds on Trophic and Cystic Stages of Acanthamoeba polyphaga
Authors: SCHUSTER F. L.
Published: May 2007

ABSTRACT. A clinical isolate of Acunthamoeba polyphagu, associated with Acunthamoebu keratitis, was used for in vitro evaluation of antiamebic activity of selected azole compounds. Those antimicrobials tested included clotrimazole, bifonazole, fluconazole, itraconazole, and ketoconazole. The drugs were tested at varying concentrations on axenic trophic amebas and MgC12,‐induced cysts. On the basis of their effects on the two stages in the ameba life‐cycle, clotrimazole and bifonazole were the more promising of the azoles screened but, at concentrations tested, were amebastatic rather than amebicidal. Other strains of A. polyphaga and species of Acunthamoebu were used for comparing variation in response to these and other antimicrobial agents.
Axenic Cultivation of Trypanosomatids Found in Corn (Zea mays) and in Phytophagous Hemipterans (Leptoglossus zonatus Coreidae) and Their Experimental Transmission
Authors: JANKEVICIUS S. ITOW , DE ALMEIDA IMAWS L. , JANKEVICIUS J. VITOR , CAVAZZANA MANZÉLIO , ATTIAS MARCIA , DE SOUZA WANDERLEY
Published: May 2007

ABSTRACT. Trypanosomatids isolated from corn seeds and from digestive tract and salivary glands of Leptoglossus zonatus (Hemiptera, Coreidae) were obtained in pure cultures. In experimental transmission, the flagellates present in naturally infected insects were able to infect laboratory‐raised corn. A simplified liquid culture medium was established that increased parasite yield three‐ to five‐fold. Cultured and cloned parasites, and forms found in insects and corn as well, were studied by light and electron microscopy. A remarkable finding was the observation that the cultured strain 163M bears a surface coat similar to that observed in naturally occurring African trypanosomes. but not observed in trypanosomes in vitro. Based on the biochemical characteristics of the arknine‐ornithine cycle and on the presence of this cell coat, we propose that the strain 163M is a new species and name it Herpetomonas macgheei n. sp.
Hydrolase Compartmentalization Limits Rate of Digestion in Acanthamoeba
Authors: HOHMAN THOMAS C. , BOWERS BLAIR
Published: May 2007

ABSTRACT. The kinetics of lysosomal enzyme acquisition by newly formed phagosomes was studied by following the rate of digestion of radiolabeled yeast fed to Acanthamoeba. The distribution of hydrolases among phagosomes was assessed by electron microscopic acid phosphatase cytochemistry and by measurement of three glycosidases in isolated early and late phagosomes. The results show that compartmentalization of hydrolases limit the digestion of large phagocytic loads. The hydrolases appear to be sequestered into the early phagosomes and not to be distributed either by small vesicle transport or phagosome‐phagosome fusion to those formed later. We infer from these results that newly internalized surface membrane in phagosomes is not rapidly randomized with internal pools, but is recycled to the surface as a function of the digestive process.
Ribosomal RNA Sequencing of Members of the Crypthecodinium cohnii (Dinophyceae) Species Complex; Comparison with Soluble Enzyme Studies
Authors: BEAM CARL A. , PREPARATA ROSA‐MARIA , HIMES MARION , NANNEY DAVID L.
Published: May 2007

ABSTRACT. Sixty‐five members of the Ctypthecodinium cohnii species complex were analyzed for sequence differences within the D2 region of the 23S ribosomal RNA molecule. On the basis of 46 sequence differences the strains fell into 19 distinct ribosets (strains of identical sequence), some with many members. Members of four of the seven major sibling species (widespread breeding groups) were each found within single ribosets. Members of three other major sibling species were each, however, divided into two ribosets by a single sequence difference correlated with geographic separation and with previously reported electrophoretic polymorphisms of soluble enzymes within the sibling species. In addition to members of major sibling species, some ribosets include many minor sibling species (each represented by only one strain). Of 38 minor sibling species, 22 shared sequence with a major sibling species. Of these 22, 14 were identical in soluble enzymes to their related major sibling species or differed by only one of three enzymes. Other minor sibling species appear to have diverged extensively from any others in both rRNA sequence and electrophoretic profile. As a group, major sibling species differ markedly in the number of minor sibling species associated with them, suggesting differences in frequency of sexually isolating events in their past histories. These findings are discussed in the context of the previously proposed model of sympatric speciation.
Nadelspora canceri N. G., N. Sp., an Unusual Microsporidian Parasite of the Dungeness Crab, Cancer Magister
Authors: OLSON ROBERT E. , TIEKOTTER KENNETH L. , RENO PAUL W.
Published: May 2007

ABSTRACT. The microsporidium Nadelspora canceri n. g., n. sp., is described from the striated musculature of the Dungeness crab (Cancer magister) in Oregon, USA. The needle‐shaped spores were rounded anteriorly, tapered to a posterior point and measured 7.1–11.8 × 0.2–0.3 μm in fixed preparations. The extremely narrow spore diameter prevented observation of morphological details at the light microscopic level and ultrastructural details of mature spores were difficult to resolve. Meronts were not observed and the monokaryotic merozoites and sporonts were not contained within either parasitophorous or sporophorous vesicles. Sporonts were disporoblastic and gave rise to monokaryotic sporoblasts that became narrow and elongate as they developed into immature spores with a developing polar filament. The nucleus was not clearly resolved in mature spores and may have been surrounded by the lamellar polaroplast. The polar filament was of nearly uniform diameter throughout most of its length and ended abruptly about three‐fourths of the distance from the anterior end of the spore. Unusual spherical non‐membrane bound granules surrounded the polar filament in a spiral arrangement. The new microsporidium resembles members of the family Mrazekiidiae, but differs in lacking a diplokaryon at any stage. It is probably most closely related to Baculea daphniae from which it differs primarily by spore shape and size. The familial relationships of the genus Baculea have not been determined and it is proposed to include it with Nadelspora in the new family Nadelsporidae.
Grain‐Boundary Migration at High Velocity in Al2O3
Authors: Greskovich Charles , Brewer James
Published: May 2007

Abnormal grain growth in Al2O3 compositions containing MgO in a solid solution was studied at temperatures between 1700° and 1950°C in H2 gas. The amounts of normal grain growth (NGG) observed for Al2O3 compositions with MgO solute concentration (CMgO) >70 and<175 parts per million (ppm) were essentially unaffected by codopants of either Cr2O3 or Ti2O3 at concentrations up to 200 ppm. Low boundary mobilities of 10−14–10−13 m3/Ns were calculated for NGG in Al2O3 with CMgO >75 ppm at 1880°C and explained by the solute drag theory. The abrupt transition from low‐velocity (low‐V) to high‐V boundary migration was observed when the CMgO decreased to a critical concentration (CMgO‐crit.) ≈60 ppm. This abrupt transition was not affected by Cr3+ or Ti3+ concentration in the Al2O3 solid solution or the temperature between about 1700° and 1950°C. There were no marked changes in grain‐boundary mobility at the solubility limits. The apparent mobilities of high‐V boundaries ranged between 1 and 16 × 10−11 m3/Ns and agreed well with “near‐intrinsic” boundary mobilities for “pure” Al2O3 estimated in the literature. The breakaway of high‐V boundaries from the MgO solute “cloud” at CMgO‐crit. was explained by the weak interaction energy between the boundary and the MgO solute. It is speculated that

defects are charge compensated with an equimolar amount of

impurity defects, resulting in neutral defect complexes of

with a low segregation at grain boundaries.
Gelcasting Performance of Alumina Aqueous Suspensions with Glycerol Monoacrylate: A New Low‐Toxicity Acrylic Monomer
Authors: Tallón Carolina , Moreno Rodrigo , Nieto M. Isabel , Jach Dariusz , Rokicki Gabriel , Szafran Mikolaj
Published: May 2007

Gelcasting has been extensively studied and applied as a near‐net‐shaping technique for preparing complex ceramic parts. However, the use of acrylamide as a main component is an important drawback of this method as it is a hazardous, neurotoxic compound. In this context, a new low‐toxicity monomer, glycerol monoacrylate, has been synthesized and successfully used for the gelcasting of ceramic suspensions. The presence of two hydroxyl groups in a monomer molecule allows the formation of a polymer network by the monomer polymerization and cooperative hydrogen bonding without any external crosslinking agent. The stability and rheological behavior of alumina gelcasting suspensions containing the new monomer has been studied by oscillatory measurements under the controlled deformation mode. The results were compared with those obtained for commercially available monomers, 2‐hydroxyethyl acrylate and diethylene glycol diacrylate used as a crosslinking agent, in which case the effect of an initiator and activator was studied. The gelcasting performance for both the commercial and the newly synthesized monomers was studied and compared, showing that the former allows a faster gelation, whereas the latter leads to more uniform microstructures and higher sintered densities of up to 99% of TD.
Enhanced Permeability and Dielectric Constant of NiZn Ferrite Synthesized in Nanocrystalline Form by a Combustion Method
Authors: Deka Sasanka , Joy P. A.
Published: May 2007

The performance parameters of Ni0.5Zn0.5Fe2O4, synthesized in the nanocrystalline form by an autocombustion method, have been investigated. The sample sintered at 1200°C, with Bi2O3 as additive shows a very high value of initial permeability μ′i of >400 at 1 MHz, with low loss. Similarly, a very high dielectric constant is obtained at lower frequencies. The results show that optimum magnetic and electrical properties can be achieved for the NiZn ferrite nanocrystalline powders synthesized by the present autocombustion method and sintered at a relatively lower temperature of 1200°C when compared with a temperature of 1400°C required for the materials synthesized by the conventional ceramic method.
Effect of Green‐State Processing on the Sintering Stress and Viscosity of Alumina Compacts
Authors: Guillon Olivier , Rödel Jürgen , Bordia Rajendra K.
Published: May 2007

Uniaxial viscosity and sintering stress of pressure filtrated alumina compacts were evaluated from sinter‐forging measurements. At a particular density, significantly higher values of sintering stresses are observed compared with specimens made by uniaxial dry pressing followed by cold isostatic pressing. In addition, the uniaxial viscosity at a given density is lower for the pressure‐filtrated samples. These differences may be explained by a more homogeneous microstructure and finer pore size and emphasize the importance of green density and packing on the evolution of the constitutive parameters for crystalline materials.
Tellurite and Fluorotellurite Glasses for Fiberoptic Raman Amplifiers: Glass Characterization, Optical Properties, Raman Gain, Preliminary Fiberization, and Fiber Characterization*
Authors: O'Donnell M. D. , Richardson K. , Stolen R. , Seddon A. B. , Furniss D. , Tikhomirov V. K. , Rivero C. , Ramme M. , Stegeman R. , Stegeman G. , Couzi M. , Cardinal T.
Published: May 2007

In this study we report the physical properties and spontaneous Raman scattering spectra of nine oxide tellurite and fluorotellurite glasses from three glass systems—sodium–zinc–tellurite (TZN), tungsten–tellurite, and fluorotellurite. Raman gain and surface damage threshold at 1064 nm are also shown for a selection of these glasses, which all exhibited high gain and damage resistance. Raman gain spectra were directly measured and accurately calculated for selected TZN and fluorotellurite glasses after Fresnel, internal solid angle, and Bose–Einstein corrections. The calculated gain showed good fits to the Raman gain measurements made using a calibrated nonlinear optics apparatus. Infrared and UV‐Vis absorption spectra, characteristic temperatures obtained by differential thermal analysis, densities acquired by the Archimedes principle and refractive indices measured by spectroscopic ellipsometry are also given. The ternary systems TeO2–WO3–Bi2O3 and TeO2–Na2O–ZnF2 and the quaternary system TeO2–Na2O–ZnO–PbO show promise as Raman amplifiers as they are relatively easy to draw into optical fiber and to these authors' knowledge, this is the first time Raman gain has been presented on halide containing tellurite glasses. The oxyfluoride system studied here, TeO2–Na2O–ZnF2, exhibited a dependence on the peak Raman intensity with ZnF2 addition. Calculations of preform geometry for mono‐ and multimode guidance and stresses in similar and dissimilar (core suction) core–clad pairs are shown. Dispersion in the mid‐infrared and initial fiber drawing studies are also reported with fibers showing reasonable unclad losses.
Habitat separation of Craterocephalus (Atherinidae) species and populations in off‐channel areas of the lower River Murray, Australia
Authors: Wedderburn S. D. , Walker K. F. , Zampatti B. P.
Published: May 2007

Abstract –  Comparative studies of related species may reveal the determinants of distribution and abundance, and elucidate the causes of fragmentation. The intensively regulated River Murray in south‐eastern Australia contains fragmented populations of several small fish species that have more common, widespread congeners. The Murray hardyhead Craterocephalus fluviatilis (McCulloch) (Atherinidae) has a wide but patchy distribution, whereas the unspecked hardyhead Craterocephalus stercusmuscarum fulvus (Ivantsoff, Crowley & Allen) has a similar range but is generally abundant. The two species rarely cohabit. Salinity and other aspects of ‘habitat complexity’ appear to be key factors separating the species and associated fish assemblages, although this requires confirmation. The findings are discussed in the context of other studies of closely related species.
Two New Isoprenylated Stilbenes from Artocarpus chama
Authors: Wang Yong‐Hong , Hou Ai‐Jun , Chen Dao‐Feng
Published: May 2007

Two new stilbenes with two isoprenoid groups, namely artostilbenes A (compound 1) and B (compound 2), were isolated from the stems of Artocarpus chama Buch.‐Ham. by repeated column chromatography. Their structures were elucidated as (E)‐4‐[2‐(7‐methoxy‐2,2‐dimethyl‐6‐(3‐methylbut‐2‐enyl)‐2H‐1‐benzopyran‐5‐yl)vinyl]benzene‐1, 2‐diol (compound 1) and (Z)‐4‐[2‐(7‐methoxy‐2,2‐dimethyl‐6‐(3‐methylbut‐2‐enyl)‐2H‐1‐benzopyran‐5‐yl)vinyl]benzene‐1,2‐diol (compound 2) by spectroscopic methods, mainly by 1D‐, 2D‐NMR and MS spectra. Compounds 1 and 2 are two cis‐ and trans‐isomers and compound 2 is the first cis‐stilbene isolated from Moraceous plants.

(Handling editor: Jian‐Min Yue)
Carbon Monoxide: A Novel Antioxidant Against Oxidative Stress in Wheat Seedling Leaves
Authors: Sa Zhi‐Sheng , Huang Li‐Qin , Wu Guo‐Lin , Ding Jin‐Peng , Chen Xiao‐Yue , Yu Tian , Shi Ci , Shen Wen‐Biao
Published: May 2007

Carbon monoxide (CO), an endogenous signaling molecule in animals, also provides potent cytoprotective effects including attenuation of lung lipid peroxidation induced by oxidant in the mouse. Our recent work demonstrated that 0.01 μmol/L hematin (a CO donor) treatment of wheat plants alleviated salt‐induced oxidative damage in seedling leaves. In this report, we further discovered that hematin pretreatment (≤0.1 μmol/L) could delay wheat leaf chlorophyll loss mediated by further treatment of H2O2 and paraquat, two reactive oxygen species (ROS) sources, in dose‐ and even time‐dependent manners. Also, compared with the control samples, seedling leaves pretreated with 0.01 or 0.1 μmol/L hematin for 24 h exhibited lower levels of H2O2 and lipid peroxidation, as well as higher contents of chlorophyll and activities of antioxidant enzymes. Such beneficial effects exerted by hematin were mimicked by the pretreatment of antioxidant butylated hydroxytoluene (BHT), and differentially reversed when CO scavenger hemoglobin (Hb), or CO specific synthetic inhibitor ZnPPIX was added, respectively. Taken together, the results presented in this paper directly illustrate for the first time that CO is able to strongly protect plants from oxidative damage caused by the overproduction of ROS, and strengthens the evidence that CO is a potent antioxidant in various abiotic and biotic stresses, as similar results have been shown in animal tissues.

(Handling editor: Jianhua Zhang)
Physiological and Growth Responses of Tomato Progenies Harboring the Betaine Alhyde Dehydrogenase Gene to Salt Stress
Authors: Zhou Shu‐Feng , Chen Xian‐Yang , Xue Xing‐Ning , Zhang Xin‐Guo , Li Yin‐Xin
Published: May 2007

The responses of five transgenic tomato (Lycopersicon esculentum Mill) lines containing the betaine aldehyde dehydrogenase (BADH) gene to salt stress were evaluated. Proline, betaine (N, N, N‐trimethylglycine, hereafter betaine), chlorophyll and ion contents, BADH activity, electrolyte leakage (EL), and some growth parameters of the plants under 1.0% and 1.5% NaCl treatments were examined. The transgenic tomatoes had enhanced BADH activity and betaine content, compared to the wild type under stress conditions. Salt stress reduced chlorophyll contents to a higher extent in the wild type than in the transgenic plants. The wild type exhibited significantly higher proline content than the transgenic plants at 0.9% and 1.3% NaCl. Cell membrane of the wild type was seaerely damaged as determined by higher EL under salinity stress. K+and Ca2+ contents of all tested lines decreased under salt stress, but the transgenic plants showed a significantly higher accumulation of K+ and Ca2+ than the wild type. In contrast, the wild type had significantly higher Cl and Na+ contents than the transgenic plants under salt stress. Although yield reduction among various lines varied, the wild type had the highest yield reduction. Fruit quality of the transgenic plants was better in comparison with the wild type as shown by a low ratio of blossom end rot fruits. The results show that the transgenic plants have improved salt tolerance over the wild type.

(Handling editor: Jin‐Zhong Cui)
DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI‐TRAINED ASSESSORS
Authors: GUERRERO LLUIS , GOU PERE , ARNAU JACINT
Published: May 2007

Classical techniques of descriptive sensory analysis are useful in food characterization. However, these methods need trained assessors and an agreed vocabulary. Free Choice Profiling may be regarded as a good alternative as it allows descriptive profiles to be carried out with untrained assessors, although certain problems may arise in the generation of descriptors and their interpretation. The descriptive profiles, regarding different lots of toasted almonds, generated by a panel of semi‐trained assessors and by a panel of expert assessors were compared. The resulting descriptors were basically the same for both panels. The semi‐trained assessors generated less specific and, sometimes, ambiguous and redundant descriptors. The expert assessors showed a higher efficiency in the generation of descriptors, especially regarding texture. Both profiles were graphically similar, though a deeper analysis showed that only the expert assessors were able to discriminate very similar products. Using a panel of semi‐trained assessors solves the main problems which arise when consumers are used in free choice profiling. However, both panels are not capable of discriminating very similar products.
HOW TO ESTIMATE AND USE THE VARIANCE OF d’ FROM DIFFERENCE TESTS
Authors: BI JIAN , ENNIS DANIEL M. , O'MAHONY MICHAEL
Published: May 2007

d′ is an estimate of δ, a measure of the degree of sensory difference between two products, that can be obtained easily using tables, from the proportion of difference tests performed correctly. Tables of δ are available for the 2‐AFC, 3‐AFC, triangular and duo‐trio tests. Tables for calculating the variance of d′ for these tests are provided in this paper. They can be used for comparison of d's, especially for those obtained from different difference tests. A simple procedure is described here for computing values for the variance of d′. Having obtained the variance, confidence intervals for d′ can be obtained, tests of significance for d′ can be made as well as tests of whether two or more d's are significantly different. The formula and tables for the number of judgments required for the estimation of δ are given also in this paper.
VARIATION IN SENSORY CONCEPTUAL STRUCTURE: AN INVESTIGATION INVOLVING THE SORTING OF ODOR STIMULI
Authors: ISHII R. , KEMP S.E. , GILBERT A.N. , O'MAHONY M.
Published: May 2007

Judges sorted forty‐three odor stimuli into groupings of conceptual similarity, repeating the task over several sessions. There was little between‐judges consistency in conceptual structure inferred from the sorting patterns and little within‐judges consistency over sessions. The latter suggests that ‘one time’ sorting experiments would give different results on repetition. In a second experiment, the effect of prior categorization experience on subsequent categorical learning was examined. Naive judges and judges from the first study performed further sortings to see whether they could be induced to sort into a chosen set of perfumery categories. Various cues were given: category names, exemplar stimuli, numbers of stimuli within each category and finally the ‘correct’ answers. Increasing the cues increased the tendency to sort according to the a priori plan but complete success was not achieved. Judges who had previously sorted the stimuli according to their own conceptual structure, found the a priori perfumery structure harder to learn than naive judges.
EFFECT OF QUESTION ORDER ON SENSORY PERCEPTION AND PREFERENCE IN CENTRAL LOCATION TRIALS
Authors: EARTHY PHILIPPA J. , MacFIE HALLIDAY J.H. , HEDDERLEY DUNCAN
Published: May 2007

In the running of consumer studies aimed at obtaining information about products and services, it has become increasingly popular to include some sensory type questions about the characteristics of the test product as well as the standard question about overall preference. The implications of this for the resultant data are complex, and as Sudman and Schwarz (1989) point out question order effects have been implicated as one of the major causes of unreplicated or unexpected findings in survey research. This study aims to establish the effect of question order on overall preference scores and sensory scores in consumer studies. Results indicate that there is a significant effect of asking sensory questions on overall preference ratings and the position of the preference questions (relative to the sensory questions) also has implications for overall ratings of preference.
SENSORY PROFILE DESCRIPTION OF MOZZARELLA CHEESE AND ITS RELATIONSHIP WITH CONSUMER PREFERENCE
Authors: PAGLIARINI ELLA , MONTELEONE ERMINIO , WAKELING IAN
Published: May 2007

The aim of this work was to set up the sensory profile and consumer preference test of three different Mozzarella cheeses (from full‐fat cow milk, from low‐fat cow milk and from full‐fat water buffalo milk). The most remarkable difference in composition was the fat content. Nine commercial Mozzarella cheeses (three for each type) were evaluated in triplicate by a trained panel consisting of 10 assessors. Six Mozzarella cheeses (two for each type) out of the nine samples were selected and used for the preference test by 105 consumers. The three different Mozzarella cheeses were sensorially well differentiated. A good discrimination between the Mozzarella cheeses was obtained using the internal preference map method. The combination of cluster analysis and internal preference mapping has lead to a deeper understanding of consumer liking for Mozzarella cheeses.
RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES
Authors: MEULLENET JEAN‐FRANCOIS , LYON B.G. , CARPENTER JOHN A. , LYON C.E.
Published: May 2007

Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty‐one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P<0.05.
IMPROVED PERFORMANCE OF THE AROMASCAN A32S ELECTRONIC NOSE AND ITS POTENTIAL FOR DETECTING AROMA DIFFERENCES IN DAIRY PRODUCTS
Authors: VISSER FRANS ROBERT , TAYLOR MARCUS
Published: May 2007

The Aromascan A32S, an “electronic nose”, was evaluated for its performance under conditions of total humidity control. Initially, it was shown that the very high concentration of water vapor in the headspace above a variety of food products used for this study, in comparison with the concentration of their aroma compounds, completely determined the response of the instrument's sensors. Differentiation between the food aromas was impossible. Only when the concentration of a nonaqueous analyte was increased to approximately the water vapor concentration was perfect distinction achieved between air samples with and without analyte. It was obvious that the instrument in its original form would not be capable of distinguishing subtle aroma differences as are encountered within one type of product in quality assurance, storage trials, taint studies etc. However, significant modification of the original version of the instrument and of the sample presentation procedure improved its performance. Now it was possible to distinguish in certain cases, not only between water vapor and food aromas, but also between different samples of the same types of dairy products. These tests were complemented by sensory evaluation by untrained panels. In this form, the Aromascan A32S offers a new vista for successful and reliable application in the food area.
A COMPARISON OF TASTE TEST RATINGS, REPEATED CONSUMPTION, AND POSTCONSUMPTION RATINGS OF DIFFERENT STRENGTHS OF ICED TEA1
Authors: VICKERS ZATA , HOLTON ELIZABETH
Published: May 2007

One objective of this study was to compare taste test ratings with amounts consumed and postconsumption ratings made as iced teas of different strengths were repeatedly consumed. The second objective was to determine whether sensory specific satiety could be used as a rapid indicator of long term acceptability of the teas. Subjects first rated their liking of and the flavor intensity of several samples of lemon flavored iced tea. Two tea concentrations were selected from this test to represent distinctly different flavor intensities. Taste test liking ratings of the strong concentration were higher than those of the weak concentration. Subjects consumed either the strong or the weak iced tea ad lib on 20 different afternoons over a 2‐month period and rated their liking of the tea after each session. We measured the amount of tea consumed each time. On repeated consumption the subjects liked the weaker tea better than the stronger tea. Subjects consumed about the same amount of each tea. A different group of 15 subjects participated in a sensory specific satiety study of the same two teas. Those subjects drank more of the weak tea than the strong tea.
SENSITIVITY OF THE ABX DISCRIMINATION TEST
Authors: HUANG YU‐TING , LAWLESS HARRY T.
Published: May 2007

The ABX test or matching‐to‐sample is a discrimination procedure involving presentation of both test and control items, and then presentation of one of the two items as a blind sample. The third (blind sample) must then be identified correctly to match it to the one correct alternative from the inspection phase. We hypothesized that the ABX test might have an advantage over other discrimination methods due to a warm‐up effect arising from the inspection phase containing both test and control items. Furthermore, the ABX test might prove generally useful like the triangle test since it can be used when there is no specified attribute to be discriminated. The ABX test was compared to several other discrimination procedures. No advantage was observed in a variety of stimuli varying in complexity and in the difficulty of the discrimination.
INFLUENCE OF TEMPERATURE, FAT CONTENT AND PACKAGE MATERIAL ON THE SENSORY SHELF‐LIFE OF A COMMERCIAL MAYONNAISE
Authors: MARTINEZ C. , MUCCI A. , CRUZ M.J. SANTA , HOUGH G. , SANCHEZ R.
Published: May 2007

Mayonnaise is microbiologically stable, thus its shelf‐life is determined by the change in its sensory properties, mainly flavor changes due to oxidative rancidity of its main component, oil. The effect of storage temperature, fat content and type of package on the shelf‐life of a commercial mayonnaise was studied. Sensory descriptors with corresponding references are presented. The sensory descriptors which varied with storage time were: total aroma, and for flavor: egg, oily and oxidized. Rate of oxidized flavor change was greater in whole fat than in low fat mayonnaise. For 10 cm3 pouches, package related flavors were developed during storage. Shelf‐life ± confidence interval for whole fat mayonnaise was 184 ± 18, 24 ± 9 and 20 ± 5 days at 20, 35 and 45C, respectively. Development of oxidized flavor followed a zero order reaction rate, activation energy was 15 kcal/mol.
COMPARISON OF PROJECTIVE MAPPING AND SORTING DATA COLLECTION AND MULTIVARIATE METHODOLOGIES FOR IDENTIFICATION OF SIMILARITY‐OF‐USE OF SNACK BARS1
Authors: KING MARJORIE C. , CLIFF MARGARET A. , HALL JOHN W.
Published: May 2007

Three data collection procedures, sorting and two forms of projective mapping (PM), were compared for ease‐of‐use and the ability to produce meaningful spatial maps when analyzed using Multidimensional Scaling (MDS), Generalized Procrustes Analysis (GPA) or Coordinate Averaging (CA). Eighteen commercially available snack bars were evaluated for similarity‐of‐use by two panels of 24. MDS of the sorting data and Procrustes analyses of PM data collected on unlabeled axis grouped the bars according to function and provided a meaningful spatial relationship in one dimension. However, MDS analysis of these PM data grouped the bars by similarity‐of‐use and provided a meaningful spatial interpretation in two dimensions. The CA analysis was not effective in separating the bars by similarity‐of‐use but did provide an indication of liking. A comparison of spatial configurations using RV coefficients showed moderate correlations between the methods. A panelist survey showed no significant differences in the ease‐of‐use, task interest or level‐of‐satisfaction with the final arrangement between the sorting and the PM data collection methods, but panelists did find it easier to change their minds using the PM procedure.
A WARM‐UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSIS
Authors: PLEMMONS L.E. , RESURRECCION A.V.A.
Published: May 2007

The effect of a warm‐up sample on reliability of attribute intensity ratings from descriptive panel evaluations was studied by: (1) using a warm‐up sample prior to test samples (WU), (2) using a warm‐up sample prior to test samples and providing panel consensus attribute ratings for the warm‐up sample to panelists (WUC), and (3) providing no warm‐up sample (NWU). The standard deviation of ratings from 7 and 4 of 11 attributes for all samples was smallest in WUC and WU, respectively. In paired t‐tests, significant differences were found between duplications in 0, 1 and 4 of 11 attributes in WUC, WU and NWU, respectively. Regression analysis of percent fat vs attribute intensity ratings showed the largest R2 from 6, 2, and 2 of 10 significant regression models in WUC, WU, and NWU, respectively. To maximize reliability of descriptive analysis ratings, WUC should be used.
DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED‐OVER FLAVOR: PART I. IN PORCINE MEAT
Authors: BYRNE DEREK V. , BAK LONE S. , BREDIE WENDER L.P. , BERTELSEN CRETE , MARTENS MAGNI
Published: May 2007

Pork patties from Musculus semimembranosus, were utilized by a sensory panel to develop a descriptive vocabulary for the sensory profiling of warmed‐over flavor. Patties were derived from the meat of nonstressed and stressed animals and were stored at 4C for up to 5 days. An initial list containing 45 descriptive terms developed from the literature and a preliminary sample evaluation was presented to the panel. This list was modified over a 7 session period to 16 terms each with a corresponding reference material. Selection criteria were that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. Criteria fulfillment was determined via representative sample and reference assessment, panel discussions and interpretation of Principal Component Analysis. During vocabulary development the panel showed dynamic changes in their use of the sensory vocabulary. Discriminative abilities were found to increase over the early sessions and appeared to stabilize in the final two sessions.
SENSORY‐RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKS
Authors: FOLKENBERG DITTE MARIE , BREDIE WENDER L.P. , MARTENS MAGNI
Published: May 2007

Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel. The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.
THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA‐TYPE’SAUSAGES
Authors: RUUSUNEN M. , SÁRKKÁ‐TIRKKONEN M. , PUOLANNE E.
Published: May 2007

This study's objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. The 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative‐to‐standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p>0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt.
THE POWER OF SENSORY DISCRIMINATION METHODS USED IN REPLICATED DIFFERENCE AND PREFERENCE TESTS
Authors: BI JIAN , ENNIS DANIEL M.
Published: May 2007

Research on the power of discrimination methods in difference and preference tests has both theoretical and practical significance. Power is important to evaluate the sensitivities of tests and determine sample size. Ennis and Bi (1998, 1999) proposed the beta‐binomial distribution to model replicated difference and preference tests with inter‐trial variation and analyzed in general the power of the tests. In this paper, the power of discrimination methods for replicated difference and preference tests is discussed further. The equations for calculating power for methods based on the BB model are given. Examples with tables and charts for calculating and comparing the power of the methods are also given.
A HIERARCHICAL APPROACH TO OPTIMIZING DESCRIPTIVE ANALYSIS MULTIRESPONSE EXPERIMENTS
Authors: FOGLIATTO FLAVIO S. , ALBIN SUSAN L. , TEPPER BEVERLY J.
Published: May 2007

The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.
EFFECT OF ASSESSORS EXPERTISE LEVEL ON EFFICIENCY OF WARM‐UP FOR TRIANGLE TESTS
Authors: DACREMONT C. , SAUVAGEOT F. , DUYEN T. HA
Published: May 2007

The effect of warm‐up on performance for repeated triangle tests is studied according to assessors’ expertise level for both triangle test strategy and the pair of products to compare. Three experiments performed with orange flavored soft drinks show that the effect of warm‐up depends on the assessors’ expertise: (1) naive assessors do not increase their performance with warm‐up; (2) assessors with a moderate practice of both triangle tests and the pair of products improve their performance with warm‐up; (3) assessors with a moderate practice of triangle tests, but not familiar with the pair of products, improve their performance with warm‐up too; and (4) assessors highly experienced for both triangle tests and products do not improve their performance with warm‐up. These results support the idea that the positive effect of warm‐up is due to an attentional process: Warm‐up seems to help assessors focusing their attention on the dimension on which the two products are actually different and ignoring the other dimensions. Thus, results show that assessors are able to learn the difference between the two products and to learn to focus their attention on this difference at any time. They also suggest that prior knowledge of the triangle test scheme is required to benefit from warm‐up.
SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE
Authors: MURRAY JANE M. , DELAHUNTY CONOR M.
Published: May 2007

Descriptive languages used for sensory evaluation characterize products in terms of their attributes (qualitative component) and attribute intensities (quantitative component) and are generally developed by a panel of assessors in isolation. Although many of the terms selected by panels are similar, their meaning can be different, thus causing interpretation difficulties. Reference standards which clarify the interpretation of terms can overcome such barriers to communication. In order to better align assessors’ concepts of Cheddar cheese flavor it was decided to establish reference standards which represented flavor terms in a Cheddar cheese language. Twenty‐one sessions were held, 1 for each individual flavor term, during which a variety of potential reference materials were screened for their suitability to represent the concepts. The 4 most suitable materials were selected for further evaluation during 21 subsequent sessions. During these final sessions, assessors first ranked and scaled cheeses for intensity of each flavor concept and then scored the selected materials on unstructured line scales for their suitability as reference standards. Panel mean scores for cheeses indicated which of these demonstrated the flavor concepts, and for reference materials indicated which were most representative of each flavor concept. In conclusion, reference standards which illustrated the meaning of each flavor term and cheeses which represented the extremes for scoring these flavor concepts were selected.