bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microcalorimetry insight into size effect on standard molar reaction enthalpy of CdMoO4 nanosystem
Authors: Li Yanfen , Jiang Rongli , Huang Zaiyin , Lv Hui , Zhou Lu , Liu Tingyu , Zhang Xiaoyu 
Published: August 2013

Uniform CdMoO4 nanooctahedra with tunable sizes have been synthesised via a facile and mild microemulsion method at room temperature. The reaction between CdMoO4 nanooctahedra and dilute hydrochloric acid was in situ monitored using microcalorimetry at 298.15 K, and microcalorimetric heat flow curves from this reaction process were obtained. Combined with an inductively coupled plasma optical emission spectrometer technique, the size effect of CdMoO4 nanooctahedra on standard molar reaction enthalpy (ΔrHmΘ) was studied. The results indicate that the value of ΔrHmΘ decreased with decreased particle size.
Synthesis of antibacterially bioinorganic composite by immobilising lysozymes in layered titanates
Authors: Fu Jie , Han Zhuping , Ye Peng , Dong Xiaoping 
Published: August 2013

An antibacterially bioinorganic composite has been synthesised by intercalating lysozymes (LZs) into layered titanates with a convenient and efficient exfoliation‐restacking strategy. This composite exhibits a loose slab morphology with a thickness of 5–10 layers, and the interlayer space is ∼4.4 nm because of intercalation of enzymes. The immobilised amount of lysozymes is up to ∼68.3% in weight because of the layer‐by‐layer alternate and swollen structure. This composite is stable in the neutral and weakly acidic condition, and only releases <10% of lysozymes in the pH > 4 solution. The immobilised LZs exhibit excellent thermal stability, which retain their initial activities of about 70% at 70°C for about 40 min. In addition, the residual activities of the immobilised enzymes are 68% after ten recycles reuse.
Electrochemical performance of TiO2/Au/carbon nanotubes composite interface for hydroquinone detection
Authors: Li Hongji , Li Mingji , Di Hairong , Liu Fude , Yang Baohe 
Published: August 2013

A novel nanocomposite was prepared by direct mixing of titania nanoparticles (nano‐TiO2) and gold nanoparticles (nano‐Au)‐modified carbon nanotubes (CNTs) in a solution of chitosan. The electrochemical performance of a TiO2/Au/CNT nanocomposite‐modified electrode for hydroquinone detection was investigated. When measured at a scan rate of 50 mV s− 1, the detected amount of hydroquinone at the TiO2/Au/CNT electrode varied linearly with hydroquinone concentration, for concentrations from 1 × 10− 6 to 1 × 10− 8M; the sensitivity was 997 617 μA(mol l− 1)− 1, and the detection limit was 1 × 10− 10M (S/N = 3). In all experiments, TiO2/Au/CNT nanocomposites exhibited better electrochemical performance than TiO2/CNT composites or CNTs. Enhanced current response can be attributed to the synergic effect of nano‐TiO2, nano‐Au and CNTs.
Validation and factorial invariance of children's attraction to physical activity (CAPA) scale in Portugal
Authors: Seabra Ana C. , Malina Robert M. , Parker Melissa , Seabra André , Brustad Robert , Maia José A. , Fonseca António M. 
Published: August 2013

AbstractThe Children's Attraction to Physical Activity (CAPA) scale assesses interest in and attraction to the physical activity (PA) of children of elementary school age. The original (25 items) and shorter versions (15 items) of the scale were developed and validated with American children. The purpose of this study was to cross‐validate the shorter version of the CAPA scale for use with Portuguese schoolchildren and to examine the invariance of the multidimensional factor structure of the scale in two samples. The sample comprised 683 children (7–10 years) from public primary schools. The sample was divided into calibration and cross‐validation samples. The scale was translated into Portuguese and underwent forward translation, synthesis of the translation and backward translation and was then subjected to expert committee review, pretest and reliability assessment. Internal consistency for each of the five subscales within the a priori 5‐factor structure of the CAPA scale was evaluated through Cronbach's alpha, followed by a series of confirmatory factor analyses (CFAs) for both the calibration and cross‐validation samples. The maximum likelihood robust estimation method was used. The CFA demonstrated that a 5‐factor structural model of the Portuguese translation of the CAPA scale was invariant. The construct analysed had the same basic meaning and structural and item differences within the two samples. The results indicated that the CAPA scale is appropriate for use with Portuguese schoolchildren. The availability of a valid and reliable scale should enhance opportunities for further understanding of children's involvement in PA.
A Systematic Literature Review and Meta-Analysis of Factors Associated with Methicillin-ResistantStaphylococcus aureusColonization at Time of Hospital or Intensive Care Unit Admission
Authors: McKinnell James A. , Miller Loren G. , Eells Samantha J. , Cui Eric , Huang Susan S. 
Published: August 2013

Objective.Screening for methicillin-resistantStaphylococcus aureus(MRSA) in high-risk patients is a legislative mandate in 9 US states and has been adopted by many hospitals. Definitions of high risk differ among hospitals and state laws. A systematic evaluation of factors associated with colonization is lacking. We performed a systematic review of the literature to assess factors associated with MRSA colonization at hospital admission.Design.We searched MEDLINE from 1966 to 2012 for articles comparing MRSA colonized and noncolonized patients on hospital or intensive care unit (ICU) admission. Data were extracted using a standardized instrument. Meta-analyses were performed to identify factors associated with MRSA colonization.Results.We reviewed 4,381 abstracts; 29 articles met inclusion criteria (n= 76,913 patients). MRSA colonization at hospital admission was associated with recent prior hospitalization (odds ratio [OR], 2.4 [95% confidence interval (CI), 1.3–4.7];P<.01), nursing home exposure (OR, 3.8 [95% CI, 2.3–6.3];P< .01), and history of exposure to healthcare-associated pathogens (MRSA carriage: OR, 8.0 [95% CI, 4.2–15.1];Clostridium difficileinfection: OR, 3.4 [95% CI, 2.2–5.3]; vancomycin-resistantEnterococcicarriage: OR, 3.1 [95% CI, 2.5–4.0];P< .01 for all). Select comorbidities were associated with MRSA colonization (congestive heart failure, diabetes, pulmonary disease, immunosuppression, and renal failure;P< .01 for all), while others were not (human immunodeficiency virus, cirrhosis, and malignancy). ICU admission was not associated with an increased risk of MRSA colonization (OR, 1.1 [95% CI, 0.6–1.8];P= .87).Conclusions.MRSA colonization on hospital admission was associated with healthcare contact, previous healthcare-associated pathogens, and select comorbid conditions. ICU admission was not associated with MRSA colonization, although this is commonly used in state mandates for MRSA screening. Infection prevention programs utilizing targeted MRSA screening may consider our results to define patients likely to have MRSA colonization.
Explicit bounds for the number of 𝑝-core partitions
Authors: Kim Byungchan , Rouse Jeremy 
Published: August 2013

In this article, we derive explicit bounds on

c

t

(
n
)

c_{t} (n)

, the number of

t
t

-core partitions of

n
n

. In the case when

t
=
p

t = p

is prime, we express the generating function

f
(
z
)

f(z)

as the sum
\[

f
(
z
)
=

e

p

E
(
z
)
+

∑

i

r

i

g

i

(
z
)

f(z) = e_{p} E(z) + \sum _{i} r_{i} g_{i}(z)

\]
of an Eisenstein series and a sum of normalized Hecke eigenforms. We combine the Hardy-Littlewood circle method with properties of the adjoint square lifting from automorphic forms on

G
L

(
2
)

\rm {GL}(2)

to

G
L

(
3
)

\rm {GL}(3)

to bound

R
(
p
)
:=

∑

i

|

r

i

|

R(p) := \sum _{i} |r_{i}|

, solving a problem raised by Granville and Ono.

In the case of general

t
t

, we use a combination of techniques to bound

c

t

(
n
)

c_{t}(n)

and as an application prove that for all

n
≥
0

n \geq 0

,

n
≠
t
+
1

n \ne t+1

,
\[

c

t
+
1

(
n
)
≥

c

t

(
n
)

c_{t+1}(n) \geq c_{t}(n)

\]
provided

4
≤
t
≤
198

4 \leq t \leq 198

, as conjectured by Stanton.
Spatial distribution of nitrogen fixation in methane seep sediment and the role of the ANME archaea
Authors: Dekas Anne E. , Chadwick Grayson L. , Bowles Marshall W. , Joye Samantha B. , Orphan Victoria J. 
Published: August 2013

SummaryNitrogen (N2) fixation was investigated at Mound 12, Costa Rica, to determine its spatial distribution and biogeochemical controls in deep‐sea methane seep sediment. Using 15N2 tracer experiments and isotope ratio mass spectrometry analysis, we observed that seep N2 fixation is methane‐dependent, and that N2 fixation rates peak in a narrow sediment depth horizon corresponding to increased abundance of aggregates of anaerobic methanotrophic archaea (ANME‐2) and sulfate‐reducing bacteria (SRB). Using fluorescence in situ hybridization coupled to nanoscale secondary ion mass spectrometry (FISH‐NanoSIMS), we directly measured 15N2 uptake by ANME‐2/SRB aggregates (n = 26) and observed maximum 15N incorporation within ANME‐2‐dominated areas of the aggregates, consistent with previous analyses. NanoSIMS analysis of single cells (n = 34) from the same microcosm experiment revealed no 15N2 uptake. Together, these observations suggest that ANME‐2, and possibly physically associated SRB, mediate the majority of new nitrogen production within the seep ecosystem. ANME‐2 diazotrophy was observed while in association with members of two distinct orders of SRB: Desulfobacteraceae and Desulfobulbaceae. The rate of N2 fixation per unit volume biomass was independent of the identity of the associated SRB, aggregate size and morphology. Our results show that the distribution of seep N2 fixation is heterogeneous, laterally and with depth in the sediment, and is likely influenced by chemical gradients affecting the abundance and activity of ANME‐2/SRB aggregates.
CAP Subsidies and Productivity of the EU Farms
Authors: Rizov Marian , Pokrivcak Jan , Ciaian Pavel 
Published: August 2013

AbstractThe paper investigates the impact of the Common Agricultural Policy (CAP) subsidies on farm total factor productivity (TFP) in the European Union (EU). We employ a structural semi‐parametric estimation algorithm directly incorporating the effect of subsidies into a model of unobserved productivity. We empirically study the effects using the Farm Accountancy Data Network (FADN) samples for the EU‐15 countries. Our main findings are clear: subsidies impact negatively on farm productivity in the period before the decoupling reform was implemented; after decoupling the effect of subsidies on productivity is more nuanced and in several countries it turned positive.
Effects of Antimicrobial Coatings and Cryogenic Freezing on Survival and Growth of Listeria innocua on Frozen Ready‐to‐Eat Shrimp during Thawing
Authors: Guo Mingming , Jin Tony Z. , Scullen O. Joseph , Sommers Christopher H. 
Published: August 2013

AbstractFoodborne pathogens such as Listeria monocytogenes could pose a health risk on frozen ready‐to‐eat (RTE) shrimp as the pathogen could grow following thawing. In this study, antimicrobial‐coating treatments alone, or in combination with cryogenic freezing, were evaluated for their ability to inhibit the growth of Listeria innocua, a surrogate for L. monocytogenes, on RTE shrimp. Cooked RTE shrimp were inoculated with L. innocua at 3 population levels and treated with coating solutions consisting of chitosan, allyl isothiocyanate (AIT), or lauric arginate ester (LAE). The treated shrimp were then stored at –18 °C for 6 d before being thawed at 4, 10, or 22 °C for either 24 or 48 h. Results revealed that antimicrobial coatings achieved approximately 5.5 to 1 log CFU/g reduction of L. innocua on RTE shrimp after the treatments, depending on the inoculated population levels. The coating‐treated shrimp samples had significantly (P < 0.05) less L. innocua than controls at each thawing temperature and time. Cryogenic freezing in combination with coating treatments did not achieve synergistic effects against L. innocua. Antimicrobial coatings can help to improve product safety by reducing Listeria on RTE shrimp.
Frequency and Correlation of Some Enteric Indicator Bacteria and Salmonella in Ready‐to‐Eat Raw Vegetable Salads from Mexican Restaurants
Authors: Gómez‐Aldapa Carlos A. , Rangel‐Vargas Esmeralda , Castro‐Rosas Javier 
Published: August 2013

AbstractData about Salmonella presence in ready‐to‐eat raw vegetable salads (REVS) consumed in restaurants or sold as REVS in México is not available. The objective of the study was to measure the frequency of coliform bacteria (CB), fecal coliform (FC), Escherichia coli, and Salmonella in REVS from different types of restaurants and determine the correlations of CB, FC, and E. coli versus Salmonella from frequencies and concentration data. The REVS were purchased from 3 types of restaurants: national chain restaurants (A1, A2); local restaurants (B1, B2); and small restaurants in local markets (C1, C2, C3). Two restaurants for each A and B, and 3 for C, were included. Forty REVS were purchased at each A and B restaurant, and 20 at each C restaurant. CB were tested by plate count using violet red bile agar, FC and E. coli were detected by the most probable number method and E. coli confirmed using IMViC test; conventional method of culture was used for Salmonella. Of 220 analyzed samples, 100% had CB, 95.5% had FC, 83.2% had E. coli, and 6.8% had Salmonella. E. coli frequency was equal to or exceeded 75% in all the cases: 75% (A1, C1, C2), 80% (B2), 85% (B1, C3), and 100% (A2). Salmonella frequency was equal to or exceeded 2.5% in all cases: 2.5% (A1), 5% (B2, C2), 7.5% (B1), and 10% (A2, C1, C3). No correlation was observed between FC or E. coli versus Salmonella in the analyzed salads. All the tested salads were of poor quality microbiologically, and microbiological quality did not differ between the restaurants types.
Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce
Authors: Imamura Miho , Matsushima Kenichiro 
Published: August 2013

AbstractUmami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long‐lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi‐based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water‐soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste.
Effects of Water Activity on the Lipid Oxidation and Antioxidants of Dried Laver (Porphyra) During Storage in the Dark
Authors: Choe Eunok , Oh Soojung 
Published: August 2013

AbstractLipid oxidation and antioxidant degradation in dried laver (Porphyra) were determined during storage at water activities (Aw) of 0.11, 0.30, 0.51, 0.75, or 0.89 in the dark at 40 °C for 15 d. Lipid oxidation was evaluated by measuring peroxide value (POV) and conjugated dienoic acid (CDA) contents, and fatty acid composition was analyzed by gas chromatography. Contents of polyphenols, tocopherols, and porphyran were determined by spectrophotometry, HPLC, and gravimetry, respectively. The POV and CDA contents of the dried laver lipids increased during storage as Aw increased from 0.11 to 0.30, 0.51, 0.75, and 0.89, whereas the relative content of eicosapentaenoic acid was decreased; however, the contents of polyphenols, α‐tocopherol, and porphyran in dried laver showed the reverse phenomena. Lipid oxidation and antioxidant degradation in dried laver sharply increased at an Aw of 0.51. Polyphenols, α‐tocopherol, and porphyran contributed to reduction of lipid oxidation in dried laver. The degree of lipid oxidation of dried laver was more dependent on the concentration of α‐tocopherol than that of either polyphenols or porphyran during storage in the dark. The results strongly suggest that the quality of dried laver can be improved by preserving tocopherols as much as possible while decreasing Aw during storage.
Content and Bioaccessibility of Aluminium in Duplicate Diets from Southern Spain
Authors: Cabrera‐Vique Carmen , Mesías Marta 
Published: August 2013

AbstractAluminium is found naturally in foods and beverages, but levels increase notably during processing, packaging, storage, and cooking, as a consequence of its presence in food additives and the wide use of aluminium utensils and vessels. Dietary intake of Al was estimated in 2 population groups in southern Spain (families and university students) in a duplicate diet sampling study. Diets were sampled for 7 consecutive days, and Al was determined in acid‐mineralized samples with electrothermal atomization‐atomic absorption spectrometry (ETA‐AAS). Mean values for Al intake were 2.93 and 1.01 mg/d in families and students, respectively, ranging from 0.12 to 10.00 mg/d. Assuming an average adult weight of 60 kg, the mean dietary exposures to aluminium were 0.34 and 0.12 mg/kg body weight/week in these groups, which amounted to 17% and 6% of the 2 mg/kg body weight estimated as the tolerable weekly intake by the Joint FAO/WHO Expert Committee on Food Additives. Bioaccessibility of dietary Al tested with in vitro studies ranged from 0.30 to 17.26% (absorbable fraction). The highest aluminium intakes were observed in subjects consuming diets with a low adherence to the Mediterranean diet, which were associated to high consumption of processed and canned food. On the contrary, subjects consuming diets with a high adherence to the Mediterranean diet patterns showed the lowest Al intakes. The present findings are useful for giving both a reliable estimate of total aluminium dietary intake and tolerable intake levels according to usual dietary habits.
Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities
Authors: Jiménez‐Ruiz Edgar I. , Calderón de la Barca Ana M. , Sotelo‐Mundo Rogerio R. , Arteaga‐Mackinney Guillermo E. , Valenzuela‐Melendez Martin , Peña‐Ramos E. Aida 
Published: August 2013

AbstractSoy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidizing system and their free radical scavenging activity (FRSA) was evaluated with the DPPH method (diphenylpicrilhydrazine radical). Molecular weight (MW) distribution, solubility, surface hydrophobicity, and amino acid composition of each SPI hydrolysate fraction were measured and their effect on antioxidant and scavenging activities was established by multivariate correlation. The most active ultrafiltrated peptide fractions (P < 0.05), from SHF and SHC, had of MW of <3 kDa (F3 and C3, respectively). These fractions decreased liposome oxidation by 83.2% and 84.5%, respectively, and also showed the highest FRSA (F3: 21.3% and C3: 24.4%). In addition to molecular size, the antioxidant activity and FRSA of soy protein fractions were related to their amino acid composition, especially to an increased content of Phe and a lowered content of Lys. Also, hydrophobicity of ultrafiltrated peptide fractions was an important characteristic (P < 0.001) associated with their ability to trap free radicals. Ultrafiltered peptide fractions with low MW have a high potential to be used as natural alternatives to prevent lipid oxidation in foods.
Quality of Dry‐Cured Ham Compared with Quality of Dry‐Cured Shoulder
Authors: Reina Raquel , Sánchez del Pulgar José , Tovar Jorge , López‐Buesa Pascual , García Carmen 
Published: August 2013

AbstractThe physicochemical and sensory properties of 30 dry‐cured hams and 30 dry‐cured shoulders were analyzed to determine the relationships between them. The variables used to characterize both products were: compositional parameters, instrumental texture, amino acid and fatty acid composition, and sensory profile. Despite being products from the same animal and composed mainly of fat, lean, and bone, their morphological differences determine the conditions of the processing time, which produced differences between products in most of the parameters evaluated. Dry‐cured shoulders showed lower moisture content and greater instrumental hardness due to their morphology and muscular structure. Besides, these samples showed lower amino acid content according to the shorter ripening time. For the same reason, the dry‐cured hams showed higher moisture content, lower instrumental hardness, and higher amino acid content. However, the differences in the muscular structure did not affect the sensory characteristics, which were more related with some compositional parameters, such as chloride, moisture, and amino acid content and with the length of the curing process.
Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper
Authors: Ryan Kelsey N. , Zhong Qixin , Foegeding Edward A. 
Published: August 2013

AbstractForming whey proteins into soluble aggregates is a modification shown to improve or expand the applications in foaming, emulsification, gelation, film‐formation, and encapsulation. Whey protein soluble aggregates are defined as aggregates that are intermediates between monomer proteins and an insoluble gel network or precipitate. The conditions under which whey proteins denature and aggregate have been extensively studied and can be used as guiding principles of producing soluble aggregates. These conditions are reviewed for pH, ion type and concentration, cosolutes, and protein concentration, along with heating temperature and duration. Combinations of these conditions can be used to design soluble aggregates with desired physicochemical properties including surface charge, surface hydrophobicity, size, and shape. These properties in turn can be used to obtain target macroscopic properties, such as viscosity, clarity, and stability, of the final product. A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented.