bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of pioglitazone and metformin on plasma adiponectin in newly detected type 2 diabetes mellitus
Authors: Sharma Pramod Kumar , Bhansali Anil , Sialy Ravinder , Malhotra Samir , Pandhi Promila 
Published: August 2006

SummaryObjective  This prospective study evaluates the effect of insulin sensitizers, pioglitazone (PGZ) and metformin (MET) on plasma adiponectin and leptin levels in subjects newly diagnosed with type 2 diabetes mellitus (T2DM).Design  Double blind, randomized, active control, dose escalation study of 12 weeks treatment duration.Patients  Thirty apparently healthy, treatment‐naive T2DM patients diagnosed within the past 6 months.Measurements  Plasma adiponectin and leptin levels were estimated by enzyme‐linked immunosorbent assay (ELISA), and insulin resistance by the homeostasis model of assessment (HOMA‐IR).Results  Baseline plasma levels of adiponectin were lower in diabetic (n = 30) subjects than matched controls (n = 10, 6·6 ± 1·1 vs 10·4 ± 4·2 µg/ml, P = 0·021). The 12‐week treatment with PGZ significantly increased adiponectin concentrations (6·6 ± 1·1–17·9 ± 7·4 µg/ml, P < 0·001) with no alteration in the MET treated group (6·8 ± 1·5–6·7 ± 2·8 µg/ml, P = 0·9). A significant decrease in plasma leptin levels was observed in the MET treated group (32·0 ± 28·9–21·4 ± 23·3 ng/ml, P = 0·024) but not in the PGZ treated group (23·9 ± 24·1–22·4 ± 25·4 ng/ml, P = 0·69). The alterations in plasma adiponectin and leptin levels were not associated with any change in body mass index (BMI). PGZ therapy improved insulin sensitivity to a greater degree (P = 0·007 and P = 0·001 for fasting plasma insulin (FPI) and HOMA‐IR, respectively) than MET (P = 0·75 and P = 0·02 for FPI and HOMA‐IR, respectively) but this improvement was not significantly different from that of MET at the end of 12 weeks (P = 0·146 and P = 0·09 for FPI and HOMA‐IR, respectively). However, improvement in insulin sensitivity with PGZ was not commensurate with the increase in adiponectin. Better control of postbreakfast plasma glucose (PBPG) as well as decrease in serum triglycerides (TGs) were also seen with PGZ (PBPG, P < 0·001; TGs, P = 0·013). The rest of the parameters were comparable. Adverse reactions reported were minor and did not result in treatment discontinuation.Conclusions  Pioglitazone therapy appears to be better in achieving glycaemic control and increasing plasma adiponectin and insulin sensitivity in newly detected type 2 diabetics.
Immunohistochemical detection of myogenin and p21 in methylcholanthrene‐induced mouse rhabdomyosarcomas
Authors: Inoue Makoto , Wu Haiyan 
Published: August 2006

Summary3‐Methylcholanthrene (MC)‐induced 10 embryonal (ERSs) and 24 pleomorphic rhabdomyosarcomas (PRSs) of the dermis in mouse were examined immunohistochemically for myogenin, p21 and proliferating cell nuclear antigen (PCNA) nuclear reactivity and myosin reactivity. ERSs had higher expression of myogenin and p21 compared with that of myosin. PRSs were divided into two groups having high (moderate or marked reactivity; HLM) and low (mild reactivity; LLM) levels of myosin expression. Expression of p21 was higher in HLM‐PRSs than in LLM‐PRSs. Statistically significant association was observed between myosin and p21 expression in PRSs, but not between myosin and myogenin expression. Myogenin and p21 reactivity were observed in myoblast‐like cells, but rarely in multinucleated cells. In ERSs, small undifferentiated myogenic precursor cells were also positive for p21. No difference of PCNA reactivity was observed between HLM‐PRSs and LLM‐PRSs, although its reactivity was higher in PRSs than in ERSs. The results suggest that myogenin is related to myoblast‐like cell differentiation in PRSs and that p21 plays essential roles in myotube formation and myosin expression. In ERSs, p21 may be involved in inhibition of myogenic precursor cell proliferation and differentiation.
SOURCES OF LEAD IN MAPLE SYRUP AND A METHOD FOR ITS REMOVAL1
Authors: WILLITS C. O. , TRESSLER C. J. 
Published: August 2006

SUMMARYThe chief sources of lead in maple syrup are (1) lead paint which has been used to paint maple‐producing equipment and chiefly sap buckets; (2) lead tin alloy used as a coating over some iron sap buckets, spouts, evaporators, and storage tanks; (3) lead‐tin solder used in making water‐tight joints in the above‐mentioned equipment. Lead is dissolved by the sap, under the right conditions of temperature and acidity, when it is in contact with these lead‐bearing materials.The syrup can be produced lead‐free by modifying the equipment so as to eliminate lead‐bearing materials or by painting with a lead‐free paint.If the lead has been allowed to dissolve in the syrup, it can be removed as a phosphate, a method which is practical only in plants handling large amounts of syrup. The smaller producer may delead (clarify) his syrup by the addition of ten per cent or more by weight of skimmed or whole milk, heating, and subsequent nitration.
REMOVAL OF LEAD IN MAPLE SYRUP BY MEANS OP BASE EXCHANGE MATERIAL1
Authors: WILLITS C. O. , TRESSLER C. J. 
Published: August 2006

SUMMARYCalcium Zeo‐Karb (zeolite) will effectively remove lead from maple sap even when the lead concentration is as much as 36 p.p.m. in terms of syrup. This base‐exchange action of the calcium of the Calcium Zeo‐Karb and the lead in the maple sap are independent of the temperature in the range between 5 and 60°C.(41 and 140°F.), but it is dependent upon the contact time (rate of percolation of the sap through the zeolite). When a contact time of one minute was used, the lead concentration was effectively reduced from 36 p.p.m. to less than one p.p.m.The present study has been limited to the removal of lead from maple sap by means of a base‐exchange material; however, the authors are continuing this work and are now conducting experiments on the removal of zinc, copper, iron, and tin from maple sap with this material.During the 1939 maple‐sugar season a calcium Zeo‐Karb treatment plant will be set up and used in a sugar bush to ascertain its value under actual operating conditions.This paper is written before the completion of the work on the removal of the other heavy metals from maple sap, since the question of lead in maple products is very keen at the present time and the authors feel that this paper may be of some value to other workers.The use of this base‐exchange material would be extremely simple. It would only need to be assembled in the pipe line leading from the maple‐sap storage tank to the evaporator. It should require no attention whatever except to recharge it with calcium chloride at the beginning of each sugar season. The Zeo‐Karb, if kept clean and washed well after each season's use, should last indefinitely.
EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS
Authors: FABIAN F. W. , WADSWORTH C. K. 
Published: August 2006

SUMMARYThe results show that salt is removed at a much faster rate during the first than during the second 24‐hour freshening period. Approximately 50 per cent of the salt was removed during the first hour after heating. A second heating was of little value in facilitating the removal of salt. Salt is removed from small pickles more rapidly than from medium‐sized ones.Acetic acid penetrates pickles more rapidly than lactic acid.The rate of penetration of acid into the pickles is greatest during the first 24 hours after they are placed in the acid liquor. In the case of small pickles 75 to 80 per cent of the total amount of acid absorbed by them is absorbed in the first six hours after they are placed in the acid liquor. Equilibrium is reached within 40 hours for small pickles, whereas with medium‐sized pickles it requires a longer time. Not only is the concentration of the acid important but also the ratio of weight of the pickles to weight of the acid present.
Thermal Destruction of Streptococcus faecalis in Prepared Frozen Foodsa
Authors: OTT THOMAS M. , EL‐BISI HAMED M. , ESSELEN WILLIAM B. 
Published: August 2006

SUMMARYThe thermal destruction rates of Streptococcus faecalis, ATCC 7080, were determined in a selected group of meat and fish precooked frozen products. Data on heat transfer through these products in a hot air household electric oven, were also obtained. Accordingly, the theoretical thermal treatments required to render such products commercially sterile were computed following the procedure of the General method of process calculation for canned foods with some modification. Inoculated product tests were also made to confirm the adequacy of the computed thermal treatments.It is concluded that the procedure adopted for establishing the thermal treatment was accurate and proved feasible for this type of product. Based on the thermal resistance of our test strain, the heat treatments recommended on the commercial packages seem to be adequate, provided the heating and cooling procedures are similar to those followed in the present experiments. In the case of one product out of the five tested, however, the minimum recommended heating period fell short of the computed thermal requirement for that product.
Reflectance Color Measurements and Judges' Scores for Frozen Cauliflower and Spinach
Authors: BOGGS MILDRED M. , LUKENS H. C. , VENSTROM DELPHA W. , HARRIS JEAN G. , SHINODA SUMIKO , DEBEAU BERTHA P. 
Published: August 2006

SUMMARYColor data on stored spinach and cauliflower were correlated with judges’scores to determine best sampling procedures for measurements with the Hunter Color and Color‐Difference Meter. Spinach stems, rather than leaves or mixtures, changed the most and most uniformly, correlated best with scores, and produced the smallest experimental errors. Cauliflower floret surface, instead of stems or mixture, gave smallest significant differences by judges. Good results on the instrument were obtained for both floret surface and a rapidly prepared slurry from a thin surface layer. Best of six color indices of deterioration were Hunter “a” and hue angle
The Sodium Content of Hawaii‐Grown Fruits and Vegetables in Relation to Environmenta
Authors: WENKAM NAO S. , MILLER CAREY D. , KANEHIKO YOSHINORI 
Published: August 2006

SUMMARYFrom four of the major islands in the Hawaiian chain, 19 foods of plant origin, the soil in which they were grown and the water used for irrigation were assayed for sodium. Data on the influence of environment upon the sodium content of fruits and vegetables are given. Most fruits and vegetables were low in sodium. A few, such as papaya, beets, celery, daikon, and sweetpotato, were high and probably should be omitted from very restricted sodium diets. The sodium concentration of some of the foods varied with the soil sodium concentration, which points out the necessity of considering the source of these particular foods before using them in a sodium‐restricted diet. The results indicate that variations in sodium should be expected in plant foods, although the differences may not always be nutritionally significant.
Pineapple Stem Acid Phosphatases.a I. Effect of pH, Anions, Cations and Sulfhydryl Reagents on Crude Preparations
Authors: HEINICKE R. M. , LAU LORRIN , MORI R. , CHUN ALICE 
Published: August 2006

SUMMARYThe pineapple stem is an excellent source of two acid phosphatases. Although the enzymes are stable between pH 4.0 and 8.5 and are not readily surface‐denatured, yet the assay values are not too reproducible. Micelle formation may account for the erratic results. The enzyme shows optimum activity at pH 6.0 and requires no metal cofactor. Certain metals, such as magnesium, stabilize the enzyme. Molybdate and hydrogen peroxide are the most potent inhibitors. Dibasic phosphate is about three times as potent an inhibitor as dibasic arsenate.
Influence of Salt (NaCl) on Pectinolytic Softening of Cucumbersa
Authors: BELL THOMAS A. , ETCHELLS JOHN L. 
Published: August 2006

SUMMARYExperimental packs of pasteurized cucumbers were treated with pectinase from three sources under controlled conditions with respect to temperature, pH, acidity, salt concentration, and absence of microbial development. The enzyme‐treated lots revealed that as the salt content of the cucumbers increased, their firmness likewise increased according to a first‐order reaction. Based on cucumber softening data obtained by use of the three pectinases, tabulated information is presented which permits an estimate of the relative degree of softening that may be expected in curing brines at different salt concentrations.
Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Productsa,b
Authors: WHEATON E. , PRATT G. B. , JACKSON J. M. 
Published: August 2006

SUMMARYSpore recovery counts made on five strains of Clostridium botulinum indicated striking differences in radioresistance. Strain 12885A was most resistant, and strain 32B least resistant. A difference was noted in the survival of spores in five food products (green beans, chicken, codfish, pork, and beef), with green beans providing the most destruction. It was also observed that a given substrate was found to allow a greater per cent survival of one strain than another, so that two strains compared in one food do not always show the same relationship as when compared in another food. Some evidence indicates a modest recovery of viability of the irradiated spores during frozen storage prior to culturing. Since the character of the food determines in part the dose required for the destruction of Cl. botulinum, no single dose would be best for all food products.
The Fatty Acids of Vegetables. II. Spinacha,b
Authors: MATTICK LEONARD R. , LEE FRANK A. 
Published: August 2006

SUMMARYThe fatty acids in the extracted crude lipid of spinach were studied to determine changes during storage at ‐17.8°C in the blanched and untreated condition. It was further determined that the total free fatty acids increased in the unblanched samples during storage. Palmitic acid increased during storage, whereas the longer‐chain fatty acids, particularly linolenic acid, decreased. A fatty acid containing 17 carbon atoms, n‐heptadecanoic acid, was present in fair quantity.
Studies on the Ecology of Selected Food Poisoning Organisms in Foods. I. Growth of Staphylococcus Aureus in Cream and a Cream Product
Authors: POST F. J. , BLISS A. H. , O'KEEFE W. B. 
Published: August 2006

SUMMARYA commercially produced whipped cream product, sold as a “cream puff” from unrefrigerated home delivery trucks, was investigated. The need to provide refrigeration of cream and cream‐filled products on trucks during the hot weather in southern California was one of the basic considerations. The product investigated was one of the most hazardous food‐poison‐producing food products. Although over a million cream puffs had been sold in southern California from these trucks, no report of food poisoning was recorded, or even a claim against the company of suspected food poisoning. The laboratory investigation did not explain why there have been no food poisoning cases reported from eating this product.
An Olfactometer for Rapid and Critical Odor Measurement
Authors: OUGH C. S. , STONE H. 
Published: August 2006

SUMMARYAn olfactometer is described that will deliver calculated amounts of odor to subjects in a rapid and reproducible manner. It was found that sparging air through a test liquid will saturate the air at the vapor pressure of the liquid. Sensitivities, for a panel, were determined at two levels of acetic acid concentrations; they were 0.939 deviates per mg (× 10−5) per L for a concentration of 1.90 × 10−5 mg per L, and 0.587 deviates per mg (× 10−5) per L for a concentration of 3.37 × 10−5 mg per L. Some modifications of the olfactometer are suggested and discussed.
Free Sugars and Sugar Phosphates in Muscle of Chill‐Stored Aquarium Cod (Gadus callarias)
Authors: BURT J. R. 
Published: August 2006

SUMMARYThe concentrations of ribose, glucose, ribose 1‐phosphate, glucose 1‐phosphate, glucose 6‐phosphate, fructose monophosphate and fructose 1,6‐diphosphate in muscle extracts of aquarium‐kept cod were determined and their changes followed throughout a period of chill‐storage. A comparison is drawn between these results and those obtained previously from a similar study on trawled cod, and the probable enzymic processes responsible for the changes are discussed. It is observed that on the whole, rested cod muscle contains considerably more free sugars and sugar phosphates than trawled cod muscle and it is concluded that muscle from rested fish is more liable to “brown” than is that from exhausted fish.
Volatile Constituents of Black Peppera
Authors: JENNINGS W. G. , WROLSTAD R. E. 
Published: August 2006

SUMMARYBlack pepper oil, separated by gas chromatographic techniques, had at least 23 volatile components. On the basis of relative retention volumes and infrared spectroscopy, these include α‐pinene, β‐pinene, D‐limonene, and β‐caryophyllene. α‐phellandrene, reported by others, was not detected. Four samples of pepper oil differed in the relative amounts of various constituents. The methods described permit rapid screening of samples, and selection for greater flavor uniformity from batch to batch.
Studies on Domestic Dates. III. Effect of Temperature on Some Chemical Changes Associated with Deterioration a,b
Authors: MAIER V. P. , SCHILLER FRANK H. 
Published: August 2006

SUMMARYThe rates of various reactions associated with deterioration of whole dates such as darkening, pH decrease, sucrose hydrolysis, and oxygen and carbon dioxide gas exchange were studied at 28.4, 38.0, and 49.0°C and their apparent activation energies calculated. Also, changes in the activities of phenolase and peroxidase were followed in dates stored at 38.0°C. It was shown that dates darken by both oxidative and nonoxidative browning pathways, which respectively have apparent activation energies of 23.4 and 34.5 kcal/mole. Demonstration of enzymic browning in ground date tissue suggested that oxidative browning of whole dates is enzyme‐catalyzed. Oxygen absorption and carbon dioxide production gave respective apparent activation energies of 17.6 and 25.3 kcal/mole in unheated dates, and 19.0 and 27.4 kcal/mole in heated dates, indicating the existence of enzymic and non‐enzymic sources. The nonenzymic nonoxidative decrease in pH and invertase‐catalyzed sucrose hydrolysis had apparent activation energies of 22.8 and 26.0 kcal/mole, respectively. Apparent phenolase activity increased during storage of dates, whereas apparent peroxidase activity decreased.
Fatty Acid Composition of Meat Tissue Lipids
Authors: HORNSTEIN I. , CROWE P. F. , HEIMBERG M. J. 
Published: August 2006

SUMMARYThe lipids extracted from beef and pork muscle were fractionated into triglycerides, cephalins, and a mixture of lecithins and sphingomyelins. The fatty acid composition of these fractions was determined, and the possible effect of phospolipids on meat flavor was evaluated.
Influence of Irradiated Bacon Lipids on Body Growth, Incidence of Cancer, and Other Pathologic Changes in Micea
Authors: DIXON MARGARET S. , MOYER DEAN L. , ZELDIS LOUIS J. , McKEE RALPH W. 
Published: August 2006

SUMMARYUncured bacon, irradiated with 5.58 megarads of gamma rays was compared with similar uncured unirradiated bacon by feeding to 757 mice. There were no major differences between the control and experimental groups. No gross or histopathological lesions attributable to irradiation of the lipid were observed. The incidence of spontaneous cancers showed no significant differences among the diet groups and indicates that irradiation of the bacon did not produce carcinogens or growth‐altering substances demonstrable under the conditions of these experiments.
Bacteriological and Serological Studies of Organisms of the Arizona Group Associated with a Food‐Borne Outbreak of Gastroenteritisa
Authors: VERDER ELIZABETH 
Published: August 2006

SUMMARYThe biochemical and antigenic characteristics of a strain of the Arizona group (1, 2:1, 2, 5) that appears to have been responsible for the illness of 51 nurses in a food‐borne outbreak of severe gastroenteritis in an Institution in Washington are described. A custard prepared from fresh, unbroken eggs, was probably the vehicle of the infecting organism. The agglutination reactions of the blood serum of exposed individuals with antigens of several Entero‐bacteriaceae, including the Arizona strain isolated during the outbreak, are recounted.
French‐fried Potatoes: Palatability as Related to Microscopic Structure of Frozen Par‐fries
Authors: SPIRUTA SHIRLEY LYMAN , MACKEY ANDREA 
Published: August 2006

SUMMARYWhen tissue was taken from finish‐fried or par‐fried potatoes not subjected to fixing or embedding, potato cells were found to be plump, and the surfaces were comparatively smooth, faintly showing the outlines of the gelatinized starch granules within. Cells from tissue that had been frozen showed reticulation, especially those from tissue frozen at ‐18°C as contrasted with tissue frozen at ‐78°C. When tissue was observed during freezing, cell separation was pronounced, as well as pushing together or shrinking of gelled starch granules, and cell distortion. When thawed, the potato cells partially recovered their original plumpness although breaks between the cells remained. Recovery of gelation was incomplete in starch granules from cells from potato tissue that had been par‐fried, frozen, and finish‐fried. A taste‐test panel preferred French‐fried potatoes frozen as an intermediate step in preparation, especially noting less cohesiveness of texture and greater tenderness of crust.
Influence of Autoclaving Soybean Proteins on Liberation of Aspartic and Glutamic Acids and Lysine by Several Digestion Proceduresa
Authors: EVANS ROBERT JOHN , BANDEMER SELMA L. , BAUER DORIS H. 
Published: August 2006

SUMMARYPart of the lysine was destroyed when soybean meal or isolated soybean protein mixed with sucrose was autoclaved 4 hr at 121°C. Little or no loss occurred when isolated proteins were autoclaved by themselves. In vitro digestion with trypsin and erepsin liberated less lysine from the autoclaved than from the unheated soybean proteins if they did not contain the trypsin inhibitor.Partial hydrolysis with hydrochloric acid liberated more aspartie and glutamic acids and lysine from unheated than from heated soybean proteins.Hydrolysis with concentrated hydrochloric acid for 7 days at 40°C and in vitro digestion with trypsin and erepsin liberated similar amounts of lysine (except for the proteins containing trypsin inhibitors), but acid hydrolysis liberated more aspartic and glutamic acids that did enzymatic hydrolysis.The data support the hypothesis that autoclaving soybean protein formed lysine‐aspartic acid and lysine‐glutamic acid linkages that were resistant to mild hydrolysis.
Kinetic Studies on the Heat Inactivation of Peroxidase in Sweet Corna
Authors: YAMAMOTO H. Y. , STEINBERG M. P. , NELSON A. I. 
Published: August 2006

SUMMARYA kinetic procedure employing D values was used instead of the usual end‐point method to study heat inactivation of peroxidase in whole‐kernel sweet corn. Results at 150–200°F indicated that a heat‐labile fraction and a heat‐stable fraction were being inactivated. The resistant fraction represented 5% of total enzyme activity, and was concentrated in the pericarp. Increasing the blanch time at 200°F from 2 to 5 min decreased residual enzyme activity from 3.3% to 1.7%.Inactivation of the heat‐resistant fraction at 210–290°F also followed a first‐order reaction. The phantom inactivation‐time curve showed that an HTST process based on microbial destruction could leave residual enzyme activity.
The Carotenoids of Meyer Lemons
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYThe carotenoids have been examined in the peel and pulp (the edible portion) of Meyer lemons. The principal carotenoid in the pulp was cryptoxanthin. The peel carotenoids included a number of unusual substances, including cryptoxanthin mono‐ and diepoxides and fractions tentatively identified as hydroxy derivatives of phytoene, phytofluene, and zeta‐carotene. An unusual polyene was also found. Apparently it contains two allylic hydroxyl groups, one of which is allylic to the conjugated double bond system.