bluuebunny/crossref_metadata_2025_split huggingface dataset:
Formation and growth of clusters in conventional and new kinds of simulated body fluids
Authors: Oyane Ayako , Onuma Kazuo , Ito Atsuo , Kim Hyun‐Min , Kokubo Tadashi , Nakamura Takashi 
Published: January 2003

AbstractSimulated body fluid (SBF) with ion concentrations approximately equal to those of human blood plasma has been widely used for the in vitro assessment of the bioactivity of artificial materials and for the formation of bonelike apatite on various substrates. Ion concentrations of conventional SBF (c‐SBF) are, however, not exactly equal to those of blood plasma, and hence the apatite formed in c‐SBF is not the same as bone apatite in its composition and structure. Recently, the present authors prepared new kinds of SBFs (r‐SBF, i‐SBF, and m‐SBF) with ion concentrations nearer to those of blood plasma. The r‐SBF and i‐SBF have ion concentrations equal to those of blood plasma in total and dissociated amounts, respectively. The m‐SBF has ion concentrations equal to those of blood plasma in total amount except for the HCO−3 concentration, which was set to the saturated level with respect to calcite. In the present study, the stabilities of c‐SBF, r‐SBF, i‐SBF and m‐SBF were examined in terms of cluster formation in the fluids by means of dynamic light scattering photometry. The c‐SBF and m‐SBF were found to form only calcium phosphate clusters, whose initial hydrodynamic diameter was ∼1 nm, and this did not change with storage time at 36.5°C. Besides the calcium phosphate clusters, r‐SBF and i‐SBF formed calcium carbonate clusters, whose initial hydrodynamic diameters were 10–30 nm, and these increased significantly with storage time. The formation and growth of calcium carbonate clusters in r‐SBF and i‐SBF can be attributed to their supersaturation with respect to calcite. These indicate that r‐SBF and i‐SBF lack long‐term stability. The m‐SBF is recommended for the assessment of bioactivity of artificial materials as well as the formation of bonelike apatite on various substrates from the viewpoint of stability as well as similarity to blood plasma. © 2002 Wiley Periodicals, Inc. J Biomed Mater Res 64A: 339–348, 2003
Optical spectroscopy and imaging of the dentin–enamel junction in human third molars
Authors: Gallagher R. R. , Demos S. G. , Balooch M. , Marshall G. W. , Marshall S. J. 
Published: January 2003

AbstractA 351‐nm laser excitation source was used to perform autofluorescence microscopy of dentin, enamel, and the dentin–enamel junction (DEJ) to obtain information regarding their morphology and spectral characteristics. The emission spectra of these calcified dental tissues were different from one another, and this enabled the DEJ to be imaged and dimensionalized. The DEJ displayed sharp and clearly delineated borders at both its enamel and dentin margins. The dentinal tubules and the enamel prisms appeared to terminate abruptly at the DEJ. The median DEJ width was 10 μm, ranging from 7 to 15 μm, and it did not appear to depend on intratooth position. © 2002 Wiley Periodicals, Inc. J Biomed Mater Res 64A: 372–377, 2003
Estimates of coefficients of chromatic polynomials and numbers of cliques of (c,n,m)‐graphs
Authors: Pitteloud Philippe 
Published: January 2003

AbstractThis paper is mainly concerned with classes of simple graphs with exactly c connected components, n vertices and m edges, for fixed c,n,m ∈ ℕ. We find an optimal lower bound for the ith coefficient of the chromatic polynomial of a graph in such a class and also an optimal upper bound for the number of j‐cliques contained in such a graph. © 2002 Wiley Periodicals, Inc. J Graph Theory 42: 81–94, 2003
Vertex‐distinguishing edge colorings of graphs
Authors: Balister P. N. , Riordan O. M. , Schelp R. H. 
Published: January 2003

AbstractWe consider lower bounds on the the vertex‐distinguishing edge chromatic number of graphs and prove that these are compatible with a conjecture of Burris and Schelp 8. We also find upper bounds on this number for certain regular graphs G of low degree and hence verify the conjecture for a reasonably large class of such graphs. © 2002 Wiley Periodicals, Inc. J Graph Theory 42: 95–109, 2003
Coloring the square of a planar graph
Authors: van den Heuvel Jan , McGuinness Sean 
Published: January 2003

AbstractWe prove that for any planar graph G with maximum degree Δ, it holds that the chromatic number of the square of G satisfies χ(G2) ≤ 2Δ + 25. We generalize this result to integer labelings of planar graphs involving constraints on distances one and two in the graph. © 2002 Wiley Periodicals, Inc. J Graph Theory 42: 110–124, 2003
3‐colorability of 4‐regular hamiltonian graphs
Authors: Fleischner Herbert , Sabidussi Gert 
Published: January 2003

AbstractOn the model of the cycle‐plus‐triangles theorem, we consider the problem of 3‐colorability of those 4‐regular hamiltonian graphs for which the components of the edge‐complement of a given hamiltonian cycle are non‐selfcrossing cycles of constant length ≥ 4. We show that this problem is NP‐complete. © 2002 Wiley Periodicals, Inc. J Graph Theory 42: 125–140, 2003
Graham's pebbling conjecture on products of cycles
Authors: Herscovici David S. 
Published: January 2003

AbstractChung defined a pebbling move on a graph G to be the removal of two pebbles from one vertex and the addition of one pebble to an adjacent vertex. The pebbling number of a connected graph is the smallest number f(G) such that any distribution of f(G) pebbles on G allows one pebble to be moved to any specified, but arbitrary vertex by a sequence of pebbling moves. Graham conjectured that for any connected graphs G and H, f(G×H)≤ f(G)f(H). We prove Graham's conjecture when G is a cycle for a variety of graphs H, including all cycles. © 2002 Wiley Periodicals, Inc. J Graph Theory 42: 141–154, 2003
On removable cycles through every edge
Authors: Lemos Manoel , Oxley James 
Published: January 2003

AbstractMader and Jackson independently proved that every 2‐connected simple graph G with minimum degree at least four has a removable cycle, that is, a cycle C such that G/E(C) is 2‐connected. This paper considers the problem of determining when every edge of a 2‐connected graph G, simple or not, can be guaranteed to lie in some removable cycle. The main result establishes that if every deletion of two edges from G remains 2‐connected, then, not only is every edge in a removable cycle but, for every two edges, there are edge‐disjoint removable cycles such that each contains one of the distinguished edges. © 2002 Wiley Periodicals, Inc. J Graph Theory 42: 155–164, 2003
Expanding access to priority health interventions: a framework for understanding the constraints to scaling‐up
Authors: Hanson Kara , Ranson M. Kent , Oliveira‐Cruz Valeria , Mills Anne 
Published: January 2003

AbstractThe Commission on Macroeconomics and Health recommended a significant expansion in funding for health interventions in poor countries. However, there are a range of constraints to expanding access to health services: as well as an absolute lack of resources, access to health interventions is hindered by problems of demand, weak service delivery systems, policies at the health and cross‐sectoral levels, and constraints related to governance, corruption and geography. This special issue is devoted to analysis of the nature and intensity of these constraints, and how they can best be overcome. Copyright © 2003 John Wiley & Sons, Ltd.
Delivery of priority health services: searching for synergies within the vertical versus horizontal debate
Authors: Oliveira‐Cruz Valeria , Kurowski Christoph , Mills Anne 
Published: January 2003

AbstractA key issue in the expansion of access to priority health services is how best to implement scaling up efforts. In this paper, we explore the relative merits of vertical and horizontal delivery modes; review the literature on the impact of vertical programmes on health systems and on experiences of integrating these programmes; and analyse health interventions in terms of their different modes of delivery within the health system infrastructure. We conclude that expanding access to priority health services requires the concerted use of both modes of delivery, according to the capacity of health systems as it changes over time. Copyright © 2003 John Wiley & Sons, Ltd.
Constraints to scaling‐up health programmes: a comparative study of two Indian states
Authors: Seshadri Shreelata Rao 
Published: January 2003

AbstractThis paper analyses constraints to scaling‐up successful health interventions and opportunities for relaxing such constraints in Tamil Nadu and Karnataka states. The analytical framework used in the paper categorizes constraints by the level at which they operate. A comparison of the implementation of selected health programmes in Karnataka and Tamil Nadu is appropriate since there are good chances of replicating each others' successes. The case study indicates that in order to scale‐up interventions, a combination of actions is required, including: adequate community involvement; clear focusing of objectives and information systems for measuring achievements against them; good technical design; and specific measures to address constraints at the policy and strategic management level. Copyright © 2003 John Wiley & Sons, Ltd.
Evaluation of slaughtering methods for turbot with respect to animal welfare and flesh quality
Authors: Morzel Martine , Sohier Delphine , Van de Vis Hans 
Published: January 2003

AbstractAfter elaborating a suitable scheme to assess consciousness/unconsciousness of turbot, the effects on fish welfare of commercial and experimental slaughtering techniques were evaluated. Strong adverse reactions and slow loss of clinical reflexes were observed when fish were slaughtered by bleeding without prior anaesthesia. The efficiency of electricity (150 V for 2 s followed by 25 V for 5 min) as a stunning and killing technique was dependent on the current frequency and mode of administration, ie whether the electrical discharge was applied to the head only or throughout the whole body. Finally, percussion of the head with a mechanical device resulted in immediate and permanent loss of all responses and reflexes in all fish tested. Three methods were selected as a result of the preliminary tests (bleeding in ice slurry, whole‐body electrical treatment and percussion), and their influence on flesh quality was studied over a 9 day period. Fish killed by percussion were characterised by a higher pH and higher water content in the very early stage of post mortem storage, but also by a much delayed rigor mortis. In contrast, fish killed by electricity entered most rapidly into rigor mortis; their flesh was significantly softer (p < 0.05) throughout the entire storage time and was also redder and darker, as indicated by higher a* values (p < 0.001) and lower L* values (p < 0.01) respectively. It is suggested that automated percussion is a suitably humane method for the slaughter of farmed turbot.© 2002 Society of Chemical Industry
Study of the effect of using different levels of tahinah (sesame butter) on the protein digestibility‐corrected amino acid score (PDCAAS) of chickpea dip
Authors: Faris Moez Al‐Islam E , Takruri Hamed R 
Published: January 2003

AbstractThis study was conducted to investigate the effect of using different proportions of tahinah (0–25%) on the protein digestibility‐corrected amino acid score (PDCAAS) of chickpea dip and to evaluate this parameter when chickpea dip is consumed with wheat bread. Protein quality was evaluated using the methods of amino acid score and true protein digestibility in weanling Sprague–Dawley rats. The levels of tahinah that provided the best true protein digestibility and protein digestibility‐corrected amino acid score were 20 and 25%. Values of true protein digestibility were significantly higher (P ≤ 0.05) than for the other types of chickpea dip (0.87 and 0.88 respectively). The consumption of wheat bread with chickpea dip led to a marked improvement in the true protein digestibility of the protein mixture (0.90); however, the protein digestibility‐corrected amino acid score did not change in the same manner owing to the relatively low amino acid score. It can be concluded that the addition of tahinah to chickpea led to an increase in the protein digestibility‐corrected amino acid score of chickpea dip (based on laboratory rat requirements for essential amino acids) and that the consumption of chickpea dip with bread led to an improvement in the protein digestibility of chickpea dip but not in the protein digestibility‐corrected amino acid score.© 2002 Society of Chemical Industry
Processing‐induced changes in total phenolics and procyanidins in clingstone peaches
Authors: Asami Danny K , Hong Yun‐Jeong , Barrett Diane M , Mitchell Alyson E 
Published: January 2003

AbstractClingstone peaches contain a wide array of complex secondary plant metabolites and polyphenolics, and increasing evidence indicates that many of these components are important in human health. Oligomeric flavan‐3‐ol metabolites (procyanidins) are particularly interesting owing to their potent antioxidant activity and protective cardiovascular effects. To date, little information is available on how postharvest and processing conditions impact levels of phenolics and procyanidins in fruit. This research addresses the impact of lye peeling, freezing, storage temperature (4 and 30 °C) and three different time–temperature sterilisation combinations on levels of total phenolics (TPs) in Ross clingstone peaches. Additionally, we describe the profile of procyanidin oligomers (monomers through heptamers) in clingstone and freestone peaches and demonstrate a dramatic decrease in procyanidins in thermally processed peaches. TP levels ranged between 316 and 397 mg kg−1 in peeled peaches and between 376 and 609 mg kg−1 in unpeeled peaches. Cold storage at 4 °C for 14 days or freezing and storing at −12 °C for 3 months produced no loss in TPs. Peaches stored at 30 °C for 24 h resulted in a 1.7‐fold increase in TPs. Studies of TPs in peaches processed at temperatures of 213 °F for 40 min, 220 °F for 10 min and 230 °F for 2.4 min indicate that processing above 213 °F decreases levels of both TPs (up to 21%) and procyanidins (up to 100%). Processing at 213 °F for 40 min produced no significant loss in TPs. Furthermore, studies reveal that a 30–43% loss in phenolic levels occurs during the first 3 months in storage after canning. It is clear that both storage and thermal processing conditions profoundly impact the levels of polyphenolics in peaches. More interestingly, these studies indicate that peaches are a rich source of procyanidins, having profiles similar to those found in cocoa, apples, wine and tea.© 2002 Society of Chemical Industry
The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L)
Authors: Al‐Bachir Mahfouz , Lahham George 
Published: January 2003

AbstractGround liquorice roots were exposed to various doses (0, 5, 10, 15 and 20 kGy) of gamma radiation from a 60Co source. Irradiated and non‐irradiated samples were stored at room temperature. Microbial population, viscosity, concentrations of some minerals and the sensory properties of the extracts were evaluated after 0 and 12 months of storage. Tests carried out immediately after irradiation showed that the microbial count had been reduced and that the dose required to reduce the count by 1 log cycle (D10) was about 2 kGy. No effect was observed on the total dissolved solids in extracts of liquorice roots. Glycyrrhizinic acid concentration in the extracts and the viscosities of suspensions produced from irradiated roots were lower than those from non‐irradiated ones. Sensory evaluation indicated that there were no significant differences (P < 0.05) in colour, taste or flavour between extracts produced from irradiated and non‐irradiated roots. However, after 12 months of storage, some mineral ion (Na+, Ca2+ and K+) concentrations in extracts produced from irradiated roots were lower than in those from non‐irradiated ones; no significant differences (P < 0.05) in viscosity were found between suspensions of irradiated and non‐irradiated roots.© 2002 Society of Chemical Industry
Volatile constituents of essential oils isolated from different parts of cinnamon (Cinnamomum zeylanicum Blume)
Authors: Kaul Pran N , Bhattacharya Arun K , Rajeswara Rao Bhaskaruni R , Syamasundar Kodakandla V , Ramesh Srinivasaiyer 
Published: January 2003

AbstractCinnamon (Cinnamomum zeylanicum Blume, syn C verum JS Presl, family Lauraceae) is an important spice and aromatic tree cultivated in Sri Lanka and India. On steam distillation, different parts of cinnamon yield volatile oils of varying composition. In the present investigation the profiles of essential oils isolated from tender twigs bearing reproductive parts, from pedicels of buds and flowers, from buds and flowers, from pedicels of fruits and from fruits were analysed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). The essential oil yields of the different plant parts were: tender twigs, 0.40%; pedicels of buds and flowers, 0.36%; buds and flowers, 0.04%; pedicels of fruits, 0.33%; fruits, 0.32%. The tender twig oil was richer in α‐phellandrene (3.4%), limonene (1.6%) and (E)‐cinnamaldehyde (4.0%). The volatile oils from pedicels were richer in neryl acetate (1.4–2.0%), (E)‐cinnamyl acetate (58.1–64.5%) and β‐caryophyllene (9.6–11.1%). Higher amounts of (Z)‐cinnamyl acetate (6.1%), α‐humulene (2.2%), δ‐cadinene (2.2%), humulene epoxide I (5.0%), α‐muurolol (4.9%) and α‐cadinol (2.4%) were observed in the oil of buds and flowers. The fruit oil showed greater concentrations of α‐pinene (4.2%), β‐pinene (1.9%) and linalool (27.4%). However, all the oils contained linalool (3.6–27.4%), (E)‐cinnamyl acetate (22.0–64.5%) and β‐caryophyllene (6.9–11.1%) as their major compounds. This is the first report on the oil profiles of pedicels and of buds and flowers of cinnamon.© 2002 Society of Chemical Industry
Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation
Authors: Al‐Ismail Khalid M , Humied Mohammad A 
Published: January 2003

AbstractBrined white (Nabulsi) cheese was studied for cholesterol oxidation and for oxidative and hydrolytic rancidities during cheese processing, during storage in closed transparent and light‐protected glass jars at room temperature for 3, 6 and 9 months and during storage on an open tray exposed to atmospheric air and light for 1, 2 and 3 weeks. The peroxide value (PV), free fatty acid (FFA) content and 7‐ketocholesterol level were determined. The cheese processing steps (curd formation, salting and boiling in brine) had no significant effect on PV, FFAs and 7‐ketocholesterol. However, the storage conditions had a significant effect (p ≤ 0.5) on these parameters. Peroxides were not detected or were very low in the freshly boiled cheese, while the FFA content was 2.9 g kg−1. The PV and FFA content increased to approximately 5 meq kg−1 and 11 g kg−1 respectively after 9 months of storage in transparent or light‐protected jars. The 7‐ketocholesterol level was 1.2 µg g−1 in the freshly boiled cheese and reached maximum values of 2.3 and 5.2 µg g−1 after 9 months of storage in light‐protected and transparent jars respectively. Cheese samples displayed on an open tray showed a higher increase in PV, FFAs and 7‐ketocholesterol than samples stored in closed jars, reaching values of 6.1 meq kg−1, 6.8 g kg−1 and 8.8 µg g−1 respectively after 3 weeks of storage.© 2002 Society of Chemical Industry
Physicochemical and functional properties of shell eggs following electron beam irradiation
Authors: Wong Peter Y Y , Kitts David D 
Published: January 2003

AbstractLow dosages of electron beam irradiation (EBI) were applied to shell eggs to examine potential effects on physicochemical and functional properties. Prior to the assessment of physicochemical and functional properties, the antimicrobial efficacy of 2, 3 and 4 kGy dosages of EBI in shell eggs was established by the reduction of inoculated Listeria monocytogenes, Escherichia coli and Salmonella typhimurium to an undetectable level. Physicochemical changes to shell eggs receiving the same dosages of EBI were quantified by Haugh unit, free sulphhydryl groups, yolk index and lipid oxidation. Functional properties were assessed by foaming capacity, emulsifying capacity and gelling properties. A loss of thick albumen and a corresponding increase in free sulphhydryl groups in the albumen were observed after EBI, resulting in a loss of foam volume and gel hardness. Negligible changes in yolk index and lipid oxidation paralleled a retention of emulsifying capacity and gelling properties. EBI proved to be an effective method for controlling microbial growth in shell eggs without adversely affecting physicochemical and functional properties.© 2002 Society of Chemical Industry
Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain
Authors: Hansen Hanne Boskov , Rasmussen Claus V , Bach Knudsen Knud Erik , Hansen Åse 
Published: January 2003

AbstractThe aim of this study was to measure the variation in dietary fibre (DF) content and composition among different rye varieties grown in the same location in three successive years and to estimate the contributions of genotype and harvest year to this variation. The study included grain from 19 different varieties of rye, of which seven varieties were analysed in all three years. The content of total DF in all samples ranged from 147 to 209 g kg−1 dry matter (dm), with 34–66 g kg−1 being water‐extractable (WE) DF and 108–159 g kg−1 being water‐unextractable (WUE) DF. The main DF component was arabinoxylan (AX) with a content of 80–121 g kg−1 dm, of which 26–41 g kg−1 dm was WE AX. The ratio of arabinose to xylose (ara/xyl) of total AX ranged from 0.59 to 0.69. The content of β‐glucan was 13–22 g kg−1 dm and that of fructan was 45–64 g kg−1 dm. Analysis of the data from seven varieties and three harvest years showed a highly significant influence of harvest year on most DF components. Significant genotype effects were found for the contents of total DF, total AX, β‐glucan and fructan and for the ara/xyl ratio of total and WUE AX. Estimation of variance components showed that yearly variations in the contents of total DF, total AX, WUE DF, WUE AX and β‐glucan were generally higher (27–55% of total variance) than genotype effects (14–19%). The ara/xyl ratio of total and WUE AX showed a high influence of genotype (46 and 43% respectively). Non‐adapted rye varieties with small kernel size had the highest contents of total DF and total AX. The content of β‐glucan was positively correlated with kernel weight (r = 0.68), whereas no overall correlation was found between kernel size and the content of DF. As a conclusion, the variation in DF content and composition in this study was significantly influenced by both harvest year and rye genotype.© 2002 Society of Chemical Industry
An economic analysis of the use of student evaluations: implications for universities
Authors: Kanagaretnam Kiridaran , Mathieu Robert , Thevaranjan Alex 
Published: January 2003

AbstractIn this paper, we develop an analytical model of joint maximizing behavior on the part of students and professors to develop policy rules for universities who use student evaluations as tools for increasing professor effort and, thereby, student knowledge. More precisely, we examine the potential benefits of student evaluations, the consequences of over‐emphasizing them and the optimal level of emphasis that should be placed on them. This exercise allows us to determine conditions under which student evaluations would result in an increase in teaching effort and student knowledge, and environments where it would result in professors manipulating grading schemes to obtain higher student ratings, i.e., grade inflation. Copyright © 2003 John Wiley & Sons, Ltd.