bluuebunny/crossref_metadata_2025_split huggingface dataset:
Glutamine and α‐ketoglutarate as glutamate sources for glutathione synthesis in human erythrocytes
Authors: Whillier Stephney , Garcia Barbara , Chapman Bogdan E. , Kuchel Philip W. , Raftos Julia E. 
Published: July 2011

Glutathione (GSH) is an intracellular antioxidant synthesized from glutamate, cysteine and glycine. The human erythrocyte (red blood cell, RBC) requires a continuous supply of glutamate to prevent the limitation of GSH synthesis in the presence of sufficient cysteine, but the RBC membrane is almost impermeable to glutamate. As optimal GSH synthesis is important in diseases associated with oxidative stress, we compared the rate of synthesis using two potential glutamate substrates, α‐ketoglutarate and glutamine. Both substrates traverse the RBC membrane rapidly relative to many other metabolites. In whole RBCs partially depleted of intracellular GSH and glutamate, 10 mm extracellular α‐ketoglutarate, but not 10 mm glutamine, significantly increased the rate of GSH synthesis (0.85 ± 0.09 and 0.61 ± 0.18 μmol·(L RBC)−1·min−1, respectively) compared with 0.52 ± 0.09 μmol·(L RBC)−1·min−1 for RBCs without an external glutamate source. Mathematical modelling of the situation with 0.8 mm extracellular glutamine returned a rate of glutamate production of 0.36 μmol·(L RBC)−1·min−1, while the initial rate for 0.8 mmα‐ketoglutarate was 0.97 μmol·(L RBC)−1·min−1. However, with normal plasma concentrations, the calculated rate of GSH synthesis was higher with glutamine than with α‐ketoglutarate (0.31 and 0.25 μmol·(L RBC)−1·min−1, respectively), due to the substantially higher plasma concentration of glutamine. Thus, a potential protocol to maximize the rate of GSH synthesis would be to administer a cysteine precursor plus a source of α‐ketoglutarate and/or glutamine.Database
The mathematical models described here have been submitted to the Online Cellular Systems Modelling Database and can be accessed at http://jjj.biochem.sun.ac.za/database/Whillier/index.html free of charge.
AFRICAN BREADFRUIT (TRECULIA AFRICANA) SEED PHYSICAL DIMENSIONS CONSIDERABLE FOR KERNEL CLEANING AND SEED TYPE SELECTION
Authors: NWABUEZE T.U. 
Published: July 2011

ABSTRACTThe traditional practice of using sharp sand grains as abrasives to de‐slime African breadfruit (Treculia africana) seeds leaves their kernels with traces of these contaminants. Some physical dimensions of the seed, its kernel and hull were determined using two major varieties: var. africana and var. inversa. The fruit head of var. africana was significantly (P ≤ 0.05) heavier and bulkier but contained less number of edible seeds in the pulp than var. inversa. It showed a fractional porosity of 0.309 compared to significantly (P ≤ 0.05) higher porosity (0.697) shown in var. inversa. The seed and kernel of var. africana were significantly (P ≤ 0.05) shorter, thicker and wider by 6.54 and 9.42; 2.00 and 2.04; and 10.38 and 16.55%, respectively, than var. inversa. Seed, kernel and hull densities of var. africana were 1.076, 0.984 and 0.072 (g/cm3) while those of var. inversa were 0.883, 0.834 and 0.032 (g/cm3), respectively. The hull contributed 0.19–8.12% to the difference between the seed and kernel shape in var. africana and 2.09–12.26% in var. inversa. The aspect ratio of var. africana seed (59–60) showed that it will behave more closely like a sphere on oscillating surface than var. inversa (44–59).PRACTICAL APPLICATIONSThree varieties of African breadfruit with characteristic physical dimensions relevant for seed type selection and kernel cleaning are known. Unfortunately, they are sold as mixed varieties, with the first two the most widely cultivated and consumed. Apart from contaminants that incidentally mix with the seeds during their extraction in the field, the deliberate use of sharp sand as abrasives to enhance de‐sliming leaves the seeds with such contaminants. It is expected that the information obtained from this research might be useful in designing and fabricating mechanical cleaners for the kernel and other crops with similar physical dimensions with the attendant benefits of reducing the dangers and risks of exposing the teeth of the cleaners to stone damage. Seed type selection will be of interest to both breeders and consumers by eliminating nonuniformity in doneness during cooking due to varietal differences in mixed batches.
EXPERIMENTAL INVESTIGATION ON NATURAL CONVECTIVE HEATING OF MILK
Authors: KUMAR M. , PRAKASH O. , KASANA K.S. 
Published: July 2011

ABSTRACTIn this article, the behavior of heat and mass transfer relation during khoa making has been investigated. Various indoor experiments have been performed for simulation of developed thermal model for maximum evaporation during heating of milk. The data obtained from experimentation have been used to determine values of constant “C” and exponent “n” by simple regression analysis. Based on the values of “C” and “n,” convective and evaporative heat transfer coefficients for milk were determined. It was observed that the convective and evaporative heat transfer coefficients decrease with the increase in rate of heating (varying voltage). It was also observed that convective and evaporative heat transfer coefficients increase with the increase in operating temperature. The rate of increment of evaporative heat transfer coefficient is higher than the convective heat transfer coefficient. The experimental error in terms of percent uncertainty was also calculated.PRACTICAL APPLICATIONSThe traditional method of khoa making (i.e., open pan evaporation process) requires a large quantity of energy and in the present era, energy saving is needed to pay sufficient attention. In rural India, generally, wood, cattle dung, coal, kerosene, etc. are used in open chulah as fuel for khoa making which is hardly 8–10% thermally efficient. A number of research articles are available in the literature explaining the mechanization of khoa making process. But even today, the khoa making technology in rural India much remains the same. Thus, by keeping energy saving aspect in mind, the traditional method of khoa making has been further explored.
INFLUENCE OF CULTIVAR AND PROCESS CONDITIONS ON CRISPNESS OF OSMO‐AIR‐DRIED APPLE CHIPS
Authors: GOBBI SERENA , FARRIS STEFANO , LIMBO SARA , TORREGGIANI DANILA 
Published: July 2011

ABSTRACTThe aim of this work was to evaluate the effect of different variables on osmo‐air‐dried apple chips processing, in order to identify the most influencing factors on final product crispness. A 23 full factorial design was selected; cultivar (Golden Delicious and Pink Lady®), osmosis time (30, 60 and 90 min) and air drying temperature (70, 80 and 90C), were independent variables; crispness coefficient (E, kNmm−2), relative relaxation stress, water activity, color attribute L*, moisture content (gH2O/100 g solids) and panel score (crispness intensity) were dependent variables. Apple rings were immersed in sucrose, maltose or a mixture of fructose, glucose and sucrose (Aw = 0.90), and air dried to constant weight. Crispness and physico‐chemical properties were affected mostly by drying temperature, and less by cultivar and osmosis time. The screening test discriminated pretreated apples from not pretreated ones, the former being evaluated as crispier. Results indicate that the interaction between drying temperature and fruit tissue structure is the key factor optimizing the osmo‐air‐drying process, aimed at high‐level crispy apple chips.PRACTICAL APPLICATIONSA new interest has recently arisen in the field of dried crispy fruits. For snack foods, more than taste, crispness is the sensory attribute that most strongly influence quality evaluation by the consumers. For this reason, it is important to quantify the effects of different variables (apple cultivar, osmosis time and air‐drying temperature) on osmo‐air‐dried apple rings characteristics, especially in terms of crispness. The major interest deals with the possibility to exploit these findings for a more rational manufacturing of such snack product.
NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS AND THE RELATIONSHIP WITH CHEMICAL, TEXTURE AND THERMAL PROPERTIES IN MASA AND TORTILLA
Authors: RUIZ‐GUTIÉRREZ M. G. , QUINTERO‐RAMOS A. , MELÉNDEZ‐PIZARRO C. O. , TALAMÁS‐ABBUD R. , BARNARD J. , MÁRQUEZ‐MELÉNDEZ R. , LARDIZÁBAL‐GUTIÉRREZ D. 
Published: July 2011

ABSTRACTThe present investigation evaluated the chemical and thermal properties using lime and alternative calcium salts, and their effect on the characteristics of masa and tortilla obtained in a two‐step nixtamalization process. White dent corn was cooked in calcium hydroxide solution (1.2% [w/v]; 1:3 maize : water ratio) at 80C (30 min), and the calcium hydroxide was replaced either by calcium chloride or lactate at calcium equilibrated concentration (30 min), and steeped in a cooking solution for 2,400 min. Grains were analyzed for water and calcium absorption, and apparent diffusion coefficients were calculated. Thermal properties of flour made from these grains were also determined. Additionally, the masa and tortilla made with nixtamalized corn flours were analyzed for texture and color, and an acceptability test was performed on the tortilla. Water absorption showed a notable increase during cooking, approaching an asymptotic maximum absorption after 8 h of steeping for all treatments. The maximum calcium absorption was obtained in stepwise nixtamalization with solutes of CaCl2 and C6H10O6Ca. The water apparent diffusion coefficients were adequately described by Fick's model and it was found that C6H10O6Ca showed the highest value (5.5901 × 10−10 m2/s), while that for calcium diffusion the model gave low fits. The thermal analysis showed that gelatinization temperatures were affected significantly (P < 0.05) by the cooking and steeping times, while the gelatinization range and enthalpy were affected significantly (P < 0.05) by salt type. The masas and tortillas obtained from all treatments presented good texture and color characteristics in comparison with the commercial flour. Sensory analysis showed that the tortilla nixtamalized with C6H10O6Ca was the most acceptable to consumers.PRACTICAL APPLICATIONSThe main contribution of the present study is the utilization of different salts as an alternative to calcium during cooking and steeping in a two‐phase nixtamalization process. The different calcium salts provide an option to avoid undesirable changes in the products' quality characteristics present in the typical nixtamalization process produced by high lime concentration. At the same time, these alternatives could contribute to reduced environmental pollution, specifically in the waste water (decreased pH and the solids). A prediction model for water and calcium absorption during the nixtamalization process is proposed for the different calcium salts. The physical, chemical and thermal changes that occur in the nixtamalization in the different treatments for the different calcium salts were related to color and texture characteristics of masa and tortilla as well as tortilla acceptability.
MIXING CHARACTERISTICS OF RICE BY TRACER TECHNIQUE IN AN AGITATED CYLINDRICAL PRECONDITIONER DEVELOPED FOR PUFFED RICE PRODUCTION SYSTEM
Authors: MOHAPATRA MINATI , KUMAR ASHOK , DAS S K. 
Published: July 2011

ABSTRACTUniform heating and drying of salt‐solution diffused rice grain (preconditioning) is an essential prerequisite for obtaining good puffing quality of rice when roasted on hot sand bed or in hot air. Possibility of uniform heating of rice grains inside an externally heated agitated cylindrical vessel (developed mechanized rice preconditioner) has been concluded by estimating the mixing indices using tracer grain technique. Effects of initial positions (top, middle and bottom layers in the bed moisture contents [15.59 ± 0.88, 20.34 ± 0.68, 25.30 ± 0.77, 29.78 ± 0.27% wet basis] and mass [50, 100 and 200 g] of the tracer grains) on mixing indices have been studied while agitation continued up to 90 min at 12 ± 2 rpm. The mixing indices with the designed agitated system attained the maximum value of about 1.0 (i.e., uniform distribution of tracer particles throughout the bed) within 5 min and remained almost unaltered thereafter up to 90 min of mixing. Sample size of the tracer or its initial position on the bed showed no significant change on the mixing trends, and uniform distribution of tracer grains at different locations along vertical and lateral directions in the bed have been observed for the entire period of mixing. Moisture contents did not show any effect on the mixing behavior of the grains in the bed.PRACTICAL APPLICATIONSImportance of preconditioning of rice before puffing is fully recognized by various authors to produce good quality puffed rice. This is a slow and uniform heating process of the grains. But, this is usually practiced traditionally by soaking the parboiled milled rice with water, adding 2.5–5.0% common salt, tempering for about 6–8 h for diffusion of salt and moisture into the kernel, and following it by slow heating (70–90C). Uniform heating of the grains are a major prerequisite as nonuniform heating of grain at this stage severely impairs the quality of product with less expansion ratio in addition to rough and blistered surface. Besides, traditional method of production of puffed rice is a tedious and laborious process which can easily be replaced by a mechanical system to increase the quantum of production, decrease the cost and improve the quality of the product through uniform heat and mass transfer in the grain. The uniform heat and mass transfer in the grains can be ensured by providing continuous agitating system to constantly turn the grains and expose each grain to the contact of the heated surface. Therefore, conducting mixing study of the rice grains inside an agitated cylindrical vessel will be very much useful in order to ascertain whether conditioning of grain is proper by uniform and thorough mixing of grains and uniform exposure to heat. This study will have further practical implications in designing and development of a proper mixing system for commercial production of good quality puffed rice.
CFD MODELING OF INFRARED THERMAL TREATMENT OF FIGS (Ficus carica L.)
Authors: TANAKA FUMIHIKO , CHATANI MOTOYUKI , KAWASHIMA HIRONORI , HAMANAKA DAISUKE , UCHINO TOSHITAKA 
Published: July 2011

ABSTRACTHeat treatment plays an important role in the reduction of postharvest decay of some species of fresh fruit. In this study, we focused on the modeling of infrared (IR) heating of fresh figs (Ficus carica L.) by the computational fluid dynamics approach. Three configuration models were proposed to investigate the progress of surface temperature distribution during IR heating. According to our results, a single fig array model with one IR heater well predicted the actual temperature profile at the ostiole point with a mean error of 1.9C. As a result of the six fig array model simulation, uniform heating could be achieved as for the single fig array model. Simultaneous heating contributes to improved heat treatment performance in a fruit packing house. Uneven heating affecting fig shape was also identified clearly using the developed model. The thermal deactivation of microorganisms was also investigated during the IR heating process.PRACTICAL APPLICATIONSPostharvest heat treatment is a very important to extend shelf life of some species of fresh fruit. In particular, infrared (IR) heating method is useful for surface decontamination of products because it is regarded as a highly efficient method for surface heating. In this study, a transient three‐dimensional computational fluid dynamics model was developed to investigate the heat treatment performance of IR heating. The proposed model is very useful for design and fine adjusting of surface decontamination process in a fruit packing house.
The mucosal and systemic immune responses elicited by a chitosan‐adjuvanted intranasal influenza H5N1 vaccine
Authors: Svindland Signe C. , Jul‐Larsen Åsne , Pathirana Rishi , Andersen Solveig , Madhun Abdullah , Montomoli Emanuele , Jabbal‐Gill Inderjit , Cox Rebecca J. 
Published: July 2011

Please cite this paper as:Svindlandet al.The mucosal and systemic immune responses elicited by a chitosan‐adjuvanted intranasal influenza H5N1 vaccine. Influenza and Other Respiratory Viruses DOI:10.1111/j.1750‐2659.2011.00271.x.Background Development of influenza vaccines that induce mucosal immunity has been highlighted by the World Health Organisation as a priority (Vaccine 2005;23:1529). Dose‐sparing strategies and an efficient mass‐vaccination regime will be paramount to reduce the morbidity and mortality of a future H5N1 pandemic.Objectives This study has investigated the immune response and the dose‐sparing potential of a chitosan‐adjuvanted intranasal H5N1 (RG‐14) subunit (SU) vaccine in a mouse model.Methods Groups of mice were intranasally immunised once or twice with a chitosan (5 mg/ml)‐adjuvanted SU vaccine [7·5, 15 or 30 μg haemagglutinin (HA)] or with a non‐adjuvanted SU vaccine (30 μg HA). For comparison, another group of mice were intranasally immunised with a whole H5N1 (RG‐14) virus (WV) vaccine (15 μg HA), and the control group consisted of unimmunised mice.Results The chitosan‐adjuvanted SU vaccine induced an immune response superior to that of the non‐adjuvanted SU vaccine. Compared with the non‐adjuvanted SU group, the chitosan‐adjuvanted SU vaccine elicited higher numbers of influenza‐specific antibody‐secreting cells (ASCs), higher concentrations of local and systemic antibodies and correspondingly an improved haemagglutination inhibition (HI) and single radial haemolysis (SRH) response against both the homologous vaccine strain and drifted H5 strains. We measured a mixed T‐helper 1/T‐helper 2 cytokine response in the chitosan‐adjuvanted SU groups, and these groups had an increased percentage of virus‐specific CD4+T cells producing two Thelper 1 (Th1) cytokines simultaneously compared with the non‐adjuvanted SU group. Overall, the WV vaccine induced higher antibody concentrations in sera and an HI and SRH response similar to that of the chitosan‐adjuvanted SU vaccine. Furthermore, the WV vaccine formulation showed a stronger bias towards a T‐helper 1 profile than the SU vaccine and elicited the highest frequencies of CD4+Th1 cells simultaneously secreting three different cytokines (INFγ+, IL2+and INFα+). As expected, two immunisations gave a better immune response than one in all groups. The control group had very low or not detectable results in the performed immunoassays.Conclusion The cross‐clade serum reactivity, improved B‐ and T‐cell responses and dose‐sparing potential of chitosan show that a chitosan‐adjuvanted intranasal influenza vaccine is a promising candidate vaccine for further preclinical development.
Estimating immigration in neutral communities: theoretical and practical insights into the sampling properties
Authors: Munoz François , Couteron Pierre 
Published: July 2011

Summary1. Widening applications of neutral models of communities necessitates mastering the process of inferring parameters from species composition data. In a previous paper, we introduced the novel conditional GST(k) statistic based on community composition. We showed that it is a reliable basis for assessing migrant fluxes into local communities under a generalized version of the spatially implicit neutral model of SP Hubbell, which can accommodate non‐neutral patterns at scales broader than the communities.2. We provide here new insights into the sampling properties of the GST(k) statistic and on the derived immigration number, I(k). The analytical formulas for bias and variance are useful to assess estimation accuracy and investigate the variation of I(k) across communities.3. Immigration estimation is asymptotically unbiased as sample size increases. We confirm the validity of our analytical results on the basis of simulated neutral communities.4. We also underline the potential of using I(k) as a descriptive index of community isolation, without reference to any model of community dynamics.5. We further propose a practical application of the bias and variance analysis for defining sampling designs for immigration quantification by efficiently balancing the number and size of community samples.
Reminiscence, Drive and Personality—Revision and Extension of a Theory
Authors: EYSENCK H. J. 
Published: July 2011

Some twenty studies have been examined which have purported to test the hypothesis that reminiscence effects are stronger in extraverts than in introverts, or related hypotheses involving the postulation of greater inhibition effects in certain criterion groups. It has been demonstrated that the results on the whole lend support to the original hypothesis. Little support is forthcoming for the additional hypothesis that neuroticism or emotionality, having drive properties, should also correlate positively with reminiscence.The original theory linking reminiscence with extraversion was based on three hypotheses, according to which extraverts (1) generate reactive inhibition more quickly, (2) dissipate it more slowly, and (3) develop greater amounts of reactive inhibition. The third hypothesis has been found to run foul of work done on the relation of drive to reminiscence, according to which the amount of reminiscence developed is a direct function of drive. A reformulation of the theory is therefore offered, using only differences in rates of development and dissipation of IR to account for the observed differences between extraverts and introverts in reminiscence.
Delinquency and Cultural Stress
Authors: STOTT D. H. 
Published: July 2011

The families of Glasgow boys put on probation were classified into four culture‐groups. The boys belonging to the two regarded as socially ‘inadequate’ showed significantly more indications of behaviour‐disturbance as recorded on the Bristol Social Adjustment Guides.It was argued that this was unlikely to be due to teacher‐prejudice, but probably reflected the greater instability and more stressful life of the lower‐culture families.Reasons for the existence of endemic delinquency in the large group of culturally intact working‐class families were discussed.Besides the higher incidence of postnatal stresses in the low‐culture families, it was suggested that under‐privileged children are more liable to congenital impairment which makes them more vulnerable to stress.
Intellectual Ability of Disturbed Children in a Working‐class Area
Authors: RAVENETTE A. T. , KAHN J. H. 
Published: July 2011

This paper presents analyses of cognitive data from a child guidance clinic in a working‐class area. Firstly, it was found that in this area the verbal ability of older boys is significantly lower than performance ability, but the difference for girls was less clear‐cut. Secondly, the variability of scores on sub‐tests of the WISC were shown to be significantly less than the variability obtained when children from a predominantly middle‐class population were tested elsewhere.These results are related to previous work on the connection of such data with personality structure, cultural and class differences.