bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chlorophyll b Reductase Plays an Essential Role in Maturation and Storability of Arabidopsis Seeds
Authors: Nakajima Saori , Ito Hisashi , Tanaka Ryouichi , Tanaka Ayumi 
Published: June 2012

Abstract
Although seeds are a sink organ, chlorophyll synthesis and degradation occurs during embryogenesis and in a manner similar to that observed in photosynthetic leaves. Some mutants retain chlorophyll after seed maturation, and they are disturbed in seed storability. To elucidate the effects of chlorophyll retention on the seed storability of Arabidopsis (Arabidopsis thaliana), we examined the non-yellow coloring1 (nyc1)/nyc1-like (nol) mutants that do not degrade chlorophyll properly. Approximately 10 times more chlorophyll was retained in the dry seeds of the nyc1/nol mutant than in the wild-type seeds. The germination rates rapidly decreased during storage, with most of the mutant seeds failing to germinate after storage for 23 months, whereas 75% of the wild-type seeds germinated after 42 months. These results indicate that chlorophyll retention in the seeds affects seed longevity. Electron microscopic studies indicated that many small oil bodies appeared in the embryonic cotyledons of the nyc1/nol mutant; this finding indicates that the retention of chlorophyll affects the development of organelles in embryonic cells. A sequence analysis of the NYC1 promoter identified a potential abscisic acid (ABA)-responsive element. An electrophoretic mobility shift assay confirmed the binding of an ABA-responsive transcriptional factor to the NYC1 promoter DNA fragment, thus suggesting that NYC1 expression is regulated by ABA. Furthermore, NYC1 expression was repressed in the ABA-insensitive mutants during embryogenesis. These data indicate that chlorophyll degradation is induced by ABA during seed maturation to produce storable seeds.
The Subcellular Localization of Tubby-Like Proteins and Participation in Stress Signaling and Root Colonization by the MutualistPiriformospora indica
Authors: Reitz Marco Uwe , Bissue Jeff Kweku , Zocher Kathleen , Attard Agnès , Hückelhoven Ralph , Becker Katja , Imani Jafargholi , Eichmann Ruth , Schäfer Patrick 
Published: June 2012

AbstractTubby and Tubby-like proteins (TLPs) were first discovered in mammals, where they are involved in the development and function of neuronal cells. Due to their importance as plasma membrane (PM)-tethered transcription factors or mediators of vesicle trafficking, their lack causes obesity and other disease syndromes. Phosphatidylinositol 4,5-bisphosphate binding of the carboxyl-terminal Tubby domain attaches these proteins to the PM and vesicles and is essential for function. TLPs are conserved across eukaryotic kingdoms including plants, suggesting fundamental biological functions of TLPs. Plant TLPs possess an amino-terminal F-box domain that distinguishes them from other eukaryotic TLPs. Arabidopsis (Arabidopsis thaliana) encodes 11 AtTLPs that fall into six phylogenetic clades. We identified the significance of AtTLPs for root colonization of Arabidopsis by the mutualistic fungus Piriformospora indica. Our results further indicate conserved phosphatidylinositol 4,5-bisphosphate-binding sites in the Tubby domains that are required for PM anchoring of AtTLPs. More detailed studies revealed phospholipase C-triggered release of AtTLP3 from the PM, indicating a conserved mechanism as reported for mammalian Tubby and TLP3. We further show that hydrogen peroxide stimulates the release of AtTLP3 from the PM, presumably for activating downstream events. Different from mammalian homologs, the amino-terminal part of almost all AtTLPs has nucleocytosolic and plastidial localization patterns. Thus, it is tempting to assume that TLPs translate reactive oxygen species currents into signaling not only for transcriptional regulation in the nucleus but also affect plastid-associated functions after release from the PM.
High‐speed flow erosion test study on roller compacted concrete dam during construction
Authors: Wang Xin , Luo Shaoze , Yuan Qiang 
Published: June 2012

PurposeA new roller compacted concrete dam of Fengman hydropower station was determined to be built in the toe of the old dam which had been identified as a dangerous dam. The new dam during construction would be impacted by the high‐speed flow discharged from the old dam. This is an important problem met for the first time in China, which would affect the whole project construction. The purpose of this paper is to describe a series of erosion experiments of the new dam material.Design/methodology/approachA kind of high‐speed flow erosion test apparatus was developed for erosion experiment of the new dam material. The maximum jet velocity was up to 40 m/s and the section area of the nozzle was 25 cm2. In the process of experiments, the equipment showed its good performance. Erosive wear tests of two types of materials used in the new dam, a roller compacted concrete and a distorted concrete with four kinds of ages were carried out with the flow velocity in the range of 30‐35 m/s.FindingsErosion parameters and erosion laws of the two types of concretes with different ages were obtained, and a general relationship had been found between erosion rate and flow velocity: with velocity exponent between 3.33 and 3.93. It was also concluded that the erosion resistance of the distorted concrete was better than that of the roller compacted concrete and the mechanics properties of the concretes of over 14 days age was influenced slightly by water impacted.Originality/valueThe test results would play a practical technique guide role for the safety of this project during construction in the flood season.
Oxidation behavior of TiAl alloy for various times
Authors: Jun Xi Yan , Jun Liu Yong , Xin Wang Zhi , Bin Liu Jin 
Published: June 2012

PurposeThe purpose of this paper is to investigate the oxidation behavior of Ti‐48Al‐8Cr‐2Ag (at.%) at 900°C and 1000°C for various different times.Design/methodology/approachLaboratory tests were performed to determine growth process of the oxide scale at 900°C and 1000°C for various different times with SEM/EDX, XRD and TEM.FindingsMerely Al2O3 occurred on the Laves phase at the initial stage at 900°C, while a mixture of Al2O3+TiO2 formed at the initial stage at 1000°C. Oxidation rate of the alloy at 900°C after long‐term oxidation was higher than that at 1000°C because a dense Al2O3 scale formed on the surface at 1000°C.Originality/valueThe paper shows that the oxidation behavior of TiAl alloy at initial stage is the basis of the revealing mechanism of oxidation. It is necessary to further investigate the oxidation of Ti‐Al‐Cr‐Ag alloy in more detail to clearly understand its oxidation process and growth process of the oxide scale.
Corrosion inhibition of mild steel in stimulated cooling water by blends of molybdate, nitrite and picrate as new anodic inhibitor
Authors: Baghaei Ravari Fatemeh , Mohammadi Saeed , Dadgarinezhad Athareh 
Published: June 2012

PurposeThe purpose of this paper is to investigate how to improve the corrosion inhibition behavior of molybdate‐based inhibitors for mild steel, using organic compounds containing a phenyl ring together with nitrite agent. As picrate contains a phenyl ring together with three substituent nitrite anions, it is used as an organic compound. In this study a new molybdate‐based inhibitor was introduced with the composition of 60 ppm molybdate/40 ppm nitrite/20 ppm picrate. Inhibition efficiency of molybdate alone and with nitrite and picrate on the uniform corrosion of mild steel in stimulated cooling water was assessed.Design/methodology/approachThe inhibition efficiency of molybdate alone and with nitrite and picrate on the uniform corrosion of mild carbon steel in stimulated cooling water (SCW) was assessed by electrochemical techniques such as potentiodynamic polarization, electrochemical impedance (AC impedance) measurements and weight loss determinations at the room temperature. Studies of electron microscopy included scanning electron microscopy (SEM) photography and X‐Ray energy dispersive (EDS) microanalysis were used.FindingsThe results obtained from the polarization and AC impedance curves were in agreement with those from the corrosion weight loss results. The results indicated that the new inhibitor was as effective as molybdate alone, though at one quarter of the concentration range of molybdate, which is economically favorable.Originality/valueThe paper demonstrates improvement in corrosion inhibition of mild steel in SCW via a blend of molybdate, nitrite and picrate as a new anodic inhibitor.
The effect of additions of carboxylic acids to the anodising bath on the corrosion and SCC of anodised aluminium
Authors: Spathis P.K. , Papastergiadis E. 
Published: June 2012

PurposeThe purpose of this paper is to study of the effect of carboxylic acids additions to the anodising bath on the subsequent corrosion and stress corrosion cracking (SCC) tendencies of anodised 1050 Al‐Alloy in 3M NaCl solution.Design/methodology/approachThe study was carried out using SCC tests and electrochemical cyclic potentiodynamic measurements at a high or a slow scan rates. The anodic coatings were prepared electrolytically in a bath of 4 M H2SO4, with and without additions of 0.015 M oxalic, malonic, tartaric, maleic, or citric acids. The consequent thicknesses and packing densities of the coatings were measured.FindingsThe SCC behaviour was found to vary with both anodising conditions and stress level. The addition of carboxylic acids in the anodising bath increased the protective properties of the coating. In corrosion conditions without stress, the addition of the carboxylic acids decreased the susceptibility to pitting corrosion, the effect depending on the presence or absence of corrosion products. The addition of the carboxylic acids during anodising leads to the formation of less porous and more compact oxide layers and increases the anticorrosive properties of the coatings. The benefits were most pronounced for the coating prepared in the presence of maleic acid.Research limitations/implicationsThe belief that the effect of carboxylic acids on the corrosion and SCC behaviour of Al‐Alloys is due to the absorption of these compounds on the metal surface and the formation of complexes on it, depending on the structure and carbonic chain of these compounds, remains yet to be confirmed.Practical implicationsAnodic coatings prepared in an electrolytic bath containing carboxylic acids can be used for the protection of aluminium alloys against corrosion.Originality/valueThe paper provides information regarding the improvement of the anticorrosive properties of electrolytically prepared anodic coatings on aluminium alloys.
The role of iron content on the corrosion behavior of 90Cu‐10Ni alloys in 3.5% NaCl solutions
Authors: Zubeir Hosni M. 
Published: June 2012

PurposeThe purpose of this paper is to investigate the effect of iron content (2% and up to 6% Fe) on the corrosion behavior of 90Cu‐10Ni alloys in 3.5% NaCl at different temperatures (23, 50 and 80°C) under stagnant conditions and fluid flow (with an agitation speed of 350 and 900 RPM). The laboratory study was conducted following a failure of high iron content (up to 6%) 90Cu‐10Ni heat exchanger tubes in a desalination plant.Design/methodology/approachPotentiodynamic polarization measurement (DC) was used to estimate the corrosion rate of the 90Cu‐10Ni alloys in NaCl solutions under stagnant and fluid flow conditions.FindingsIt was found that the higher iron content cupronickel material suffered higher corrosion rates in all tests. The intensity of the corrosion attack of both materials was increased significantly with increasing experimental temperature or flow velocity. The results support a previous prediction that the presence of excess iron (well above 2%) has played a major role in corrosion failure of 90Cu‐10Ni heat exchanger tubing material in seawater.Originality/valueThis paper explains the role of iron content on the corrosion behavior of 90Cu‐10Ni alloys in 3.5% NaCl under stagnant and fluid flow conditions.
Craft beer: penetrating a niche market
Authors: Murray Douglas W. , O'Neill Martin A. 
Published: June 2012

PurposeThe purpose of this paper is to examine the underexplored niche market potential of craft beer, especially as it may relate to independent food and beverage operations, as a means of gaining competitive advantage.Design/methodology/approachData were collected through the distribution of a survey instrument to craft beer and home brewers, designed to assess the demographic profile, purchasing/restaurant selection, and decision behavior of this group and assess the likelihood of their future behavioral intentions toward continued participation in the craft beer segment.FindingsThe paper reveals that craft beer and micro brew pub success has been driven by the home brew movement and continues to gain market share at the expense of broad line food service and macro beer producers. The demographic profile of this group shows age range, income, and educational levels sufficient to drive continued growth. The high satisfaction and likelihood to recommend scores support this assessment.Research limitations/implicationsThe sample is limited to members of the Brewers Association, the American Home Brewers Association, and craft beer enthusiasts known to members of the organization. Additionally, the survey was administered electronically limiting participation to people comfortable with this medium.Practical implicationsF&B operators who demonstrate commitment to craft beer through server education, beverage list commitment, and supporting events can achieve market differentiation and dominance within the niche; leading ultimately to competitive advantage.Originality/valueThis research sheds light on underexplored areas of craft beer and the opportunity for independent F&B operators to identify and penetrate an increasingly important niche market, which to date has been viewed primarily from the perspective of microbrew pubs.
A simplified health information model increased the level of knowledge regarding “five a day” and food safety in a city district
Authors: Nydahl Margaretha , Jacobsson Fanny , Lindblom Marielle , Marklinder Ingela 
Published: June 2012

PurposeThe aim of this paper was to analyze the effect according to knowledge and behavior, respectively, through a simplified health information model launched in a selected city district.Design/methodology/approachThe intervention in this study encompasses information meetings where two educational computer programs highlighting the “five a day” concept, and food hygiene were showcased in conjunction with a group discussion. In total, 92 people living or working in a selected city district participated. The effect of the intervention was determined by means of inquiries (multiple‐choice) that were carried out prior to, immediately following, and three weeks after the intervention.FindingsA statistically significant improvement in knowledge of the concepts “five a day”, cross‐contamination, and recommended storage temperature (for smoked salmon and raw mince meat) was observed, however, no major change in behavior was reported.Practical implicationsThe knowledge improvement suggests that the education programs, in conjunction with discussions, are a useful information model for raising awareness about the notion of “five a day” and food safety. The results of the study make it clear that there are difficulties in getting people to change their behavior, let alone getting them to participate in health education offered locally.Originality/valueIntervention projects are a communication tool that may be used in order to increase knowledge and produce behavioral change. The project is working from the inside out, i.e. it examines the needs first and then develops solutions for them.
Constructing a typology of trust in asymmetrical food business relationships
Authors: Suvanto Hannele 
Published: June 2012

PurposeThis paper aims to present insights into representations of discursive trust in asymmetrical business‐to‐business relationships in food chains. The purpose is to understand and define the interorganisational trust in business relationships by viewing these inductive findings in light of the relevant literature.Design/methodology/approachDiscourse analysis of interviews with individuals in the food processing industry is used to determine different representations of trust.FindingsThree representations of trust emerged from the interviews. They indicate that trust is a complex and dynamic phenomenon. The representations found were: a key operational element; recognition of context; and relationship resource stemming from individual bonds and personal characters. Trust is associated with control and context in the food industry as well as with a business's size and its customer reputation.Research limitations/implicationsThe implications for food chain participants and other stakeholder groups are discussed to emphasise further the research on trust. However, because the discursive representations are context‐specific, changes in economic, market or relationship power situations can prompt new and different representations.Practical implicationsThis paper provides complementary insights into the challenges that business relationships face in their daily processes. The results can be used to recognise and analyse the dynamic and asymmetrical contexts of business relationships and build the competitive advantages of businesses. Trust can actively be used as a tool to distinguish a business from its competitors.Originality/valueThis research increases understanding of the representations of trust in an asymmetrical food business context and offers some new analytical tools for the current trust research.
Preference for ethnic specialty produce by the Hispanics in the east coast of the USA
Authors: Ariyawardana Anoma , Govindasamy Ramu , Puduri Venkata 
Published: June 2012

PurposeThe consumption of ethnic food is an integral part of the Hispanic culture. Therefore, this study was carried out with the intention of assessing the consumption and preferences for ethnic specialty produce by the Hispanics in the east coast of the USA with an aim of formulating production and marketing guidelines to meet the increasing demands of the rising Hispanic population in the USA.Design/methodology/approachData were collected through telephone interviews from 542 randomly selected Mexicans and Puerto Ricans living in 16 east coast regions of the USA. Questions related to socio‐demographic details and consumption and preference for 20 pre‐determined ethnic specialty produce were asked. Data were analyzed using descriptive statistics and logistic regression.FindingsChain grocery stores were the most common outlets for ethnic produce. Freshness and quality were the most important criteria for both Mexicans and Puerto Ricans. Expenditure patterns revealed that they allocate 71 percent and 62 percent respectively on ethnic produce compared with other produce. Age and education had a negative influence while income had a positive influence on the willingness‐to‐pay for ethnic specialty produce.Research limitations/implicationsIn this study, only ten crops each were selected as ethnic specialty crops that are consumed by Mexicans and Puerto Ricans and the average willingness‐to‐pay for these crops were elicited.Practical implicationsBased on the expenditure patterns of 20 ethnic specialty produce commonly consumed and having a potential to be grown in the USA, this study recommends crops to be prioritized for production trials and grower recommendations.Originality/valueThe approach outlined in this paper uses a market‐driven assessment for crop prioritization research.
Antioxidant potential of oregano extract (Origanum vulgareL.)
Authors: Pereira Moura Aranha Caroline , Jorge Neuza 
Published: June 2012

PurposeThis research aims to evaluate the antioxidant potential of oregano extract (OE), as well as its isolated and synergistic effect when applied to soybean oil (SO) under thermal oxidation.Design/methodology/approachIn order to determine the antioxidant activity of oregano extract and its synergistic effect with tert‐butylhydroquinone (TBHQ), thermal oxidation was performed using the following treatments: SO, SO with 50 mg/kg of TBHQ, SO with 3,000 mg/kg of OE, and SO with 3,000 mg/kg of oregano extract and 50 mg/kg of TBHQ (mixture). The treatments underwent heating at 180°C for 20 hours, and analyses of oxidative stability, total polar compounds, tocopherols and fatty acids composition were performed. The results obtained were subjected to analysis of variance and Tukey test for averages at 5 percent, using the program ESTAT version 2.0.FindingsConsidering the results of antioxidant activity and total phenolic compounds, it was possible to verify that the ethanolic extract of oregano has presented antioxidant potential. Furthermore, considering the results obtained in the analyses of oxidative stability, polar compounds, tocopherols and fatty acids profile, it was possible to observe that the extract has prevented lipid oxidation when added to SO.Originality/valueThe study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which can be considered toxic.
Nigella sativa L. fixed oil supplementation improves nutritive quality, tocopherols and thymoquinone contents of cookies
Authors: Tauseef Sultan Muhammad , Sadiq Butt Masood , Saeed Farhan , Batool Rizwana 
Published: June 2012

PurposeNigella sativa L. (black cumin) has a unique nutritional profile that can be employed in food formulation to improve health of consumers. Black cumin is already used in traditional medicines in Pakistan to treat various maladies like diabetes mellitus, gastrointestinal disorders, and as immune booster. The core objective of the present research study is to explore the role of black cumin fixed oil (BCFO) as a functional ingredient in cereal‐based bakery products.Design/methodology/approachThe BCFO was supplemented in cookies' formulations and impact on nutritive quality, tocopherols and thymoquinone contents was studied.FindingsThe results indicated that addition of fixed oil influenced the physical characteristics of cookies significantly. Chemical attributes varied non‐significantly, but oxidative stability of the cookies was improved as indicated from decreased peroxide (POV) and TBA value. Gradual increase in BCFO in cookies formulations increased the amounts of total tocopherols significantly from 9.85 ± 0.392 to 53.19 ± 1.689 mg/kg‐oil. BCFO addition significantly enhanced α‐, β‐, γ‐, δ‐tocopherols i.e. 8.80±0.630 to 32.19±1.410, 0.96±0.035 to 3.47±0.114, 0.09 ± 0.000 to 14.98 ± 0.520, 0.00 ± 0.000 to 2.55 ± 0.127 mg/kg‐oil, respectively. Likewise, thymoquinone contents were recorded highest in cookies containing 5.0 @ BCFO (7.25 ± 0.482 mg/100 g) as compared to control. Moreover, cookies containing fixed oil @ 4% rated better on hedonic scale as compared with control by the trained taste panel during sensory evaluation.Originality/valueThe results of present research paved the way for the commercial applications of BCFO especially in cereal‐based products. Moreover, present intervention heightened the prospects of using black cumin seed oil in different food products that may produce healthy impact on end consumers.