bluuebunny/crossref_metadata_2025_split huggingface dataset:
In vivo enhancement of natural killer cell activity through tea fortified with Ayurvedic herbs
Authors: Bhat Jyoti , Damle Aparna , Vaishnav Pankaj P , Albers Ruud , Joshi Manoj , Banerjee Gautam 
Published: June 2009

AbstractThe effect of a tea fortified with five herbs selected from Indian traditional medicine (Ayurveda) for their putative immunoenhancing effect (Withania somnifera, Glycyrrhzia glabra, Zingiber officinale, Ocimum sanctum and Elettaria cardamomum) on innate immunity was investigated. Ex vivo natural killer (NK) cell activity was assessed after consumption of fortified tea compared with regular tea in two independent double‐blind intervention studies. Both studies were conducted in India with healthy volunteers (age ≥ 55 years) selected for a relatively low baseline NK cell activity and a history of recurrent coughs and colds. In a pilot study conducted with 32 volunteers, the consumption of Natural Care tea significantly improved the NK cell activity of the volunteers in comparison with a population consuming regular tea. These results were validated in an independent crossover study with 110 volunteers. Data from these two studies indicate that regular consumption of the tea fortified with Ayurvedic herbs enhanced NK cell activity, which is an important aspect of the (early) innate immune response to infections. Copyright © 2009 John Wiley & Sons, Ltd.
A quadratic triangle of the Hermite type for second order elliptic problems
Authors: Ruas V. , Carneiro de Araujo J.H. 
Published: June 2009

AbstractA triangular finite element method of the Hermite type for solving second order elliptic equations in two‐dimensional bounded domains is introduced. It can be viewed as a modification of the Morley triangle [8], but contrary to this element it provides converging approximations for this class of problems. The new element is particularly useful in situations where flux or normal stress continuity across interelement boundaries is required.
Anodic Aluminum Oxide Membrane-Assisted Fabrication of β-In2S3Nanowires
Authors: Shi Jen-Bin , Chen Chih-Jung , Lin Ya-Ting , Hsu Wen-Chia , Chen Yu-Cheng , Wu Po-Feng 
Published: June 2009

Abstract
In this study, β-In2S3nanowires were first synthesized by sulfurizing the pure Indium (In) nanowires in an AAO membrane. As FE-SEM results, β-In2S3nanowires are highly ordered, arranged tightly corresponding to the high porosity of the AAO membrane used. The diameter of the β-In2S3nanowires is about 60 nm with the length of about 6–8 μm. Moreover, the aspect ratio of β-In2S3nanowires is up to 117. An EDS analysis revealed the β-In2S3nanowires with an atomic ratio of nearly S/In = 1.5. X-ray diffraction and corresponding selected area electron diffraction patterns demonstrated that the β-In2S3nanowire is tetragonal polycrystalline. The direct band gap energy (Eg) is 2.40 eV from the optical measurement, and it is reasonable with literature.
The attempted impeachment of Sir William Scroggs, Lord Chief Justice of the court of King's Bench, November 1680–March 1681
Authors: Schwoerer Lois G. 
Published: June 2009

ABSTRACTGenerally dismissed by historians as just an hysterical gesture by parliamentary whig leaders disappointed and angered over the failure of the second Exclusion Bill, the attempted impeachment in 1680–1 of Sir William Scroggs was in fact a complicated and important affair. Although a failure in legal terms (because King Charles dissolved two parliaments), it succeeded in political terms when the king dismissed Scroggs. A propaganda ploy to embarrass the duke of York and also the king of England, re-unite the whig party, and re-ignite anti-popery fervour to promote another try at Exclusion (contrary to recent revisionism), the proceedings provoked discussion of many central issues, but most importantly of the legislative authority of parliament, or control of the law; the affair provoked a ‘crisis of authority’. Print culture played an unprecedented role: four of the eight articles of impeachment against Scroggs were connected with the press. Press people, in effect, brought down a chief minister of the crown and severely embarrassed the government, an event of signal importance in the history of the press.
The Caroline church: James Ussher and the Irish dimension
Authors: Capern Amanda L. 
Published: June 2009

ABSTRACTRecent works by Kevin Sharpe and Julian Davies have revised thinking about the religious policies of the Caroline church. Davies's distinction between ‘Laudianism’ and ‘Carolinism’ sums up one of the major conclusions he shares with Sharpe; that Charles I was the initiator of many of the religious policies previously attributed to William Laud. The following article tests this conclusion by viewing the religious policies emanating from England through the eyes of James Ussher, the Irish archbishop of Armagh. It finds that, from the Irish perspective at least, it was impossible for a contemporary to make the same distinction between ‘Laudianism’ and ‘Carolinism’, about policies that were deeply unpopular across the Irish Sea. What follows is an examination of Ussher's reception of a range of policies he considered detrimental to Calvinist unity in the face of catholic threat, including a detailed examination of his attempts to save the Calvinist Irish Articles. Through consideration of his own patronage concerns and directions in publishing it is demonstrated here that, through the 1630s, the Irish protestant primate continued to believe (rightly or wrongly) that behind the religious tensions of Britain lay the dual spectre of ‘Arminianism’ and popery.
The crisis of obedience: God's word and Henry's reformation
Authors: Rex Richard 
Published: June 2009

ABSTRACTThe new political theology of obedience to the prince which was enthusiastically adopted by the Church of England in the 1530s was essentially founded upon Luther's new interpretation of the fourth commandment. It was mediated to an English audience by Tyndale, but his ideas were not officially adopted as early as some recent research has suggested. The founding of royal authority on the Decalogue, and thus on the ‘word of God’, was a particularly attractive feature of this doctrine, which became almost the defining feature of Henrician religion. Rival tendencies within the Church of England sought to exploit it in the pursuit of their particular agendas. Reformers strove to preserve its connections with the broader framework of Lutheran theology, with the emphasis on faith alone and the ‘word of God’, while conservatives strove to relocate it within an essentially monastic tradition of obedience, with an emphasis on good works, ceremonies, and charity. The most significant achievement was that of the Reformers, who established and played upon an equivocation between the royal supremacy and the ‘word of God’ in order to persuade the king to sanction the publication of the Bible in English as a formidable prop for his new-found dignity.
Studies in Lactation. I: Variations in Some Chemical and Physical Properties of the Milk from Individual Quarters of a Cow
Authors: Mattick E. C. V. , Hallett H. S. 
Published: June 2009

The following paper gives the results of the first of a series of researches designed to investigate the composition and properties of normal milk.Although it is realised that a complete study of lactation can only be made when physiological technique is available to follow the formation of milk to its natural source, yet the marked differences in reaction which had been observed in studying the pH of individual quarters by the changes in colour produced when the milk was tested with brom cresol purple paper, suggested the possibility of similar variations in other properties. It was, therefore, decided to make a comparison of the composition and physical properties of milk as it leaves the individual teats of a healthy cow.
24. A Study of S. Paracitrovorus as a Starter in Butter-Making
Authors: Maddock E. C. G. 
Published: June 2009

SummaryThe experiments have shown that although butter of exceptionally fine flavour can be produced by the use of pure culture starters of S. paracitrovorus under laboratory control, the uncertainties under practical conditions, due to its weak growth, are too marked to warrant its general use. Both S. citrovorus and S. paracitrovorus are unable to compete successfully with the inevitable contaminants encountered in practice. The value of vegetable media such as grass, silage and bean agar for growing streptococci such as S. paracitrovorus has been confirmed, but as observed by Orla-Jensen et al. the subsequent growth in milk media lacks the vigour which might be expected.
31. The Determination of Copper and Iron in Dairy Products
Authors: Williams W. 
Published: June 2009

1. Two colorimetric methods for determination of copper have been described, viz. the xanthate and the sodium diethyl-dithio-carbamate. Both methods have given satisfactory results but the carbamate method has proved to be more sensitive and less liable to error from possible contamination than the xanthate method.2. The colorimetric determination of iron by the modification of the ferric thiocyanate method has been proved to give a very high degree of accuracy and excellent results have been obtained.3. A method of wet ashing has been described whereby organic matter is oxidised by the use of concentrated sulphuric acid and sodium nitrate and copper and iron extracted from the fat.4. A number of results are given showing the amount of copper and iron contamination that the cream is subjected to during the course of butter manufacture, and the distribution of copper and iron in the cream, butter and buttermilk.
50. Studies in the Metabolism of the Lactic Acid Bacteria. I. Nitrogen Metabolism. J. G. Davis and A. T. R. Mattick
Authors: Davis John Gilbert , Mattick Alexander Torovil Robert 
Published: June 2009

1. The true lactic acid bacteria cannot grow in a medium in which the sole source of nitrogen is an amino acid mixture or an ammonium salt.2. The presence of growth factors (yeast extract, marmite and peptones) does not permit the utilisation of this “simple” nitrogen.3. The streptococci grow fastest with those peptones containing the greatest amount of the higher fractions, Bactoproteose being superior to the other peptones tested; the lactobacilli, however, show a considerably greater fermentation rate with those peptones containing most amino nitrogen, Fairchild's being the best. Similarly, the streptococci thrive best upon a peptic casein digest which is about 15 days old, further digestion impoverishing the growth; the lactobacilli, however, grow better the longer the digestion. The significance of these observations is discussed from the aspects of bacterial metabolism, the sequence of flora in ripening cheese, and the preparation of casein digest media.
54. The Distribution of Nitrogen in Milk with Reference ro the Solids-not-fat Content
Authors: Davies William Lewis 
Published: June 2009

The nitrogen distributions in 62 samples of whole morning milk covering a range of solids-not-fat content from 6·5 to 9·0 per cent, are discussed.Samples high in solids-not-fat showed greater constancy in nitrogen distribution over a consecutive range of samples than those low in solids-not-fat.Rich samples were characterised by high total nitrogen, low non-protein nitrogen and high casein nitrogen. Poor samples were characterised by low total nitrogen, high and variable non-protein nitrogen, low casein and consequently high albumin and globulin nitrogen. In samples low in solids-not-fat the albumin and globulin distribution was variable.The casein/albumin/globulin ratio was roughly 14:2·5:1 for samples high in solids-not-fat, but the casein dropped in its proportion to globulin as the solids-not-fat decreased and the albumin showed also a slight parallel decrease.The samples low in solids-not-fat which were studied appeared to be abnormal secretions, since they showed increased albumin, globulin and chloride contents.The thanks of the author are due to C. E. Lesser and A. WagstafE for the figures for fat and solids-not-fat.
66. Some Observations on Cow's Milk poor in Non-fatty Solids
Authors: Peskett Geoffrey Lewis , Folley Sydney John 
Published: June 2009

1. Traces of blood serum albumin have been demonstrated in normal milk.2. The content of blood serum albumin is increased in many of the milks which are poor in non-fatty solids and there is evidence of some correlation between low non-fatty solids and high blood serum albumin content of the milk.3. The experimental data support a conclusion that deficiency of nonfatty solids in milk in some cases may be due to dilution of a normal secretion in the udder by a fluid of the nature of oedema fluid, i.e. to a pathological rather than a physiological condition.4. Some evidence, which obviously needs confirmation, has been adduced indicating that the casein-nitrogen content of milk as determined by Moir's technique may be slightly too high. The accuracy of the globulin figures seems also to be open to doubt.
74. Twinning in Cattle
Authors: Hewitt A. C. T. 
Published: June 2009

1. The incidence of twins has been one twin birth in every forty-eight Red Poll births, and one twin birth in every thirty-three Friesian births.2. So far as is known no identical twins have been dropped.3. Thirteen of the fourteen freemartins reared have been barren.4. The birth weight of twin calves has been only slightly lower than that of single calves. Bull calves have been approximately 6 lb. heavier than heifer calves.5. The mortality amongst twins is approximately equal to that amongst single calves.6. Twinning appears to be inheritable and to run in strains.7. The gestation period of a cow bearing twins has been from 8 to 10 days shorter than that of a cow bearing a single calf.8. The percentage of twins dropped increased as the age of the dam at calving increases.9. Twinning is not influenced by the season of the year.10. The twins and dams of twins have been consistently heavier producers of milk and butterfat than the other herd members.11. There is some evidence to suggest a close genetic relationship between the following three characters: (i) multiple births, (ii) high milk and butterfat production, (iii) long life and fertility.
80. An Investigation of Kuban Fermented Milk
Authors: Bogdanoff V. M. 
Published: June 2009

1. Kuban fermented milk is characterised by two types of fermentation, i.e. lactic acid fermentation and alcoholic fermentation.2. The micro-flora of such milk always embrace the following components: (a) a lactic acid producing streptococcus resembling Str. hollandicus; (b) a lactic acid producing rod of the type of L. bulgaricus; and (c) three types of yeast.3. There is close symbiosis between the component organisms. The two lactic acid producing organisms can function normally in the absence of the yeasts. The latter, however, prolong the vitality of the starter and also impart a specific taste to the fermented milk.4. Inoculation of the natural starter with Str. lactis results in a rapid multiplication of this organism and an over-production of acid, which imparts to the fermented milk the taste of ordinary sour milk. A similar undesirable taste is produced if the fermented product is prepared from raw, instead of heated, milk.
96. The Neutralisation of Cream for Butter-making
Authors: Wiley W. J. 
Published: June 2009

The reactions which occur when sour cream is “neutralised” with calcium hydroxide and sodium bicarbonate are discussed from the point of view of the acid-base equilibria.Experimental results are recorded showing that:1. When lime is the neutraliser, pasteurisation has little effect on the pH. or titratable acidity of the neutralised cream.2. The reduction in acidity when lime is used is shown to vary from that calculated from the sodium hydroxide titration to an extent which depends on the pH of the neutralised cream. The reasons for and extent of this variation are defined.3. When sodium bicarbonate is used as a neutraliser the loss of carbon dioxide (which is influenced by the method of pasteurisation adopted) has most influence on the degree of neutralisation obtained and the experiments show the extent of this at various acidities.The variations in the pH-titratable acidity relationship of creams neutralised with calcium hydroxide and sodium bicarbonate are defined.
97. A Study of Progress of Lactation in Relation to the Milk Yield and the Butterfat Percentage of Milk Produced by Cows of Shorthorn Type
Authors: Oxley C. D. 
Published: June 2009

1. The mean and the standard error of the mean of milk yield and of butterfat percentage have been determined for each of the first five successive Milk Recording Society tests of both afternoon and morning milk.2. The yield of butterfat and the coefficient of correlation of milk yield and butterfat percentage at each test have been calculated.
104. Studies in Cheddar Cheese. IV. Observations on the Lactic Acid Flora of Cheddar Cheese made from Clean Milk
Authors: Davis John Gilbert 
Published: June 2009

1. The lactic acid flora of Cheddar cheese made from milk of certified quality form a well-defined, physiologically homogeneous group of bacteria, growing best over a temperature range of from 22 to 37° C. They may be classified into four well-defined types, Str. lactis, Str. cremoris, Sbm. plantarum and Sbm. casei, and have been studied over a period of five years. It appears from the evidence found that Str. lactis and Str. cremoris are distinct species, but that Sbm. casei and Sbm. plantarum represent different stages in the adaptation of a common progenitor to conditions in a ripening cheese. Both the streptococci and the streptobacteria appear to be unable to oxidise sugars and may thus be considered indifferent to molecular oxygen.2. A study of their frequency distribution from the curd at making to an 18 months old cheese has shown that Str. lactis and Str. cremoris are equally viable during the first month, after which the rod forms begin to predominate, Sbm. plantarum and, later, Sbm. casei being found. The former lactobacillus is only found when the cheese is from 1 to 5 months old, the flora consisting entirely of Sbm. casei after this time. The general vigour of all strains decreases with increasing age of the cheese. There is a marked correlation between the shape of the cell, the viability of the organism in cheese and its resistance to acids and lactates.3. The factors controlling the sequence of flora in Cheddar cheese are discussed. There is no evidence that titratable acidity, oxygen tension and differential carbon sources are responsible for the sequence. It is suggested that lactate concentration, the extent of protein degradation and osmotic pressure are factors responsible for the gradual replacement of the streptococci by the rod forms.4. The significance of sugar fermentations by the lactic 'acid bacteria studied is discussed. The slow production of lactase is shown to be the reason for the slow growth of weakened strains in litmus milk.5. Str. cremoris predominates over Str. lactis in the depth of the cheese in the early stages of ripening, whereas near the surface the reverse holds. Certain strains of Str. cremoris isolated from the depth of the cheese were particularly vigorous in growth in litmus milk, forming gas and beginning to peptonise the milk in about 3 days. Such strains consisted of very long chains of large cells of peculiar morphology. It is suggested that this finding is related to the known greater rate of ripening in the depth of the cheese.
117. An Unusual Variation in the Butterfat Content of Milk
Authors: Hartley K. , Baker D. W. H. 
Published: June 2009

1. Some account has been given of the cattle kept on the Government Farm at Samaru, Zaria, and of their management in the wet and dry seasons.2. Figures extending over four seasons have been presented to show thatthe butterfat content of the milk produced on this farm is consistently higher in the morning than in the evening during the wet season, and that the reverseis true during the dry season.3. The relative quantity of milk produced in the evening during the dry season is slightly less than during the wet season, but this difference is quiteinadequate to explain the change in the percentages of butterfat.4. Some evidence is offered that this change in butterfat content is directly due to the marked climatic differences between the two seasons, and that it cannot be controlled by altering the diet of the cattle.
125. Technique for obtaining Anaerobic Milk, with some Observations on its CO2Content
Authors: Jackson Christopher James 
Published: June 2009

1. A method has been described for obtaining milk anaerobically from the udder.2. A technique for transferring anaerobically drawn milk to an electrode vessel for the determination of oxidation-reduction potentials under anaerobic conditions has been described.3. A technique for transferring anaerobically drawn milk to a van Slyke apparatus for gas analysis has been described.4. The total CO2of cows’ milk is about half that of their blood plasma.
129. The Chlorine Content of Milk as an Indication of Mastitis
Authors: Blood J. W. , Rowlands A. 
Published: June 2009

1. The importance of a rapid and simple test for the diagnosis of mastitis in cows is a question which has attracted considerable attention on the part of many workers. One such test based on the determination of chlorine in milk by a rapid method has been advocated recently by Rosell.2. The authors of this paper have made a careful examination of this method and compared the results obtained on samples of milk with those given by other methods known to yield reliable and reasonably accurate results.3. The direct titration of chlorine in milk with silver nitrate solution, without the removal of proteins, invariably gives high results, and, moreover, a satisfactory end-point is difficult to obtain.
149. The coagulation of milk with rennet. Some experiments with slow-renneting and soft-curd milks
Authors: McDowall F. H. , Dolby R. M. , McDowell A. K. R. 
Published: June 2009

Apart from mastitis milk there appear to be two types of soft-curd milks:(1) Milks of individual cows which throughout a lactation or throughout their lives persistently give soft-curd milks. Such milks readily respond to additions of acid and appear to be due to the breed and individuality of the cow and not to any abnormality.(2) Milks of cows or herds which, though normally giving a satisfactory coagulum, suddenly become rennet-resistant for a certain period. Such milks are more difficult to deal with as in general they do not respond to additions of acid unless these additions are large.There is little evidence available to show whether the two types are regularly related, but some individual cows in a herd do produce soft curd milk of the type which is unresponsive to the addition of acid regularly throughout a season when the majority of the cows in the herd are giving normal renneting milk. In the work described above on individual cow's milk there has been no attempt to classify the milks according to the effect of acid on the coagulation, although it is now realized that such a course would have been desirable.
171. The effect of commercial sterilization on the nutritive value of milk. IIa. biological value and digestibility of the proteins (nitrogen) of milk
Authors: Henry K. M. , Kon S. K. 
Published: June 2009

1. The biological values and true digestibilities of the proteins of raw and commercially sterilized milks from the same bulk have been compared on rats by the method of Mitchell.2. For raw milk a biological value of 84·3 and a true digestibility of 96·4 were obtained, while the figures for sterilized milk were 79·1 and 95·3 respectively.3. Statistical tests showed that the difference in true digestibility was not significant but that the lowering of the biological value by about 6% could be ascribed to the effect of the heat treatment, the odds against chance factors being 625: 1.