Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties.

The physicochemical and functional properties of flours from 25 Papua New Guinean and Australian sweetpotato cultivars were evaluated. The cultivars (white-, orange-, cream-, and purple-fleshed, and with dry matter, from 15 to 28 g/100 g), were obovate, oblong, elliptic, curved, irregular in shape, and essentially thin-cortexed (1-2 mm). Flour yield was less than 90 g/100 g solids, while starch, protein, amylose, water absorption and solubility indices, as well as total sugars, varied significantly (p < 0.05). Potassium, sodium, calcium, and phosphorus were the major minerals measured, and there were differences in the pasting properties, which showed four classes of shear-thinning and shear-thickening behaviours. Differential scanning calorimetry showed single-stage gelatinisation behaviour, with cultivar-dependent temperatures (61-84 degrees C) and enthalpies (12-27 J/g dry starch). Oval-, round- and angular-shaped granules were observed with a scanning electron microscope, while X-ray diffraction revealed an A-type diffraction pattern in the cultivars, with about 30% crystallinity. This study shows a wide range of sweetpotato properties, reported for the first time.

Lost and found: recovery of the holotype of the ocellated angelshark, Squatina tergocellatoides Chen, 1963 (Squatinidae), with comments on western Pacific squatinids

The ocellated angelshark, Squatina tergocellatoides, Chen, 1963 is redescribed from the holotype, which was thought to be lost. Its recent recovery has allowed for a revised description, including new data, and comparison to other Western Pacific squatinids. Squatina tergocellatoides can be distinguished from its congeners by three pairs of prominent large black spots, each with a diameter greater than eye length; two on each pectoral fin at anterior and posterior angles and one on each side near the tail base; another three pairs of lesser defined spots, one large spot on base of each dorsal fin and one located laterally on each side of tail located below first dorsal fin. Ventral surface is uniformly white to cream coloured, and margins of pectoral fins and tail similar in colour to dorsal side. Pectoral fins with angular lateral apices and rounded posterior lobe, pelvic fin tips not reaching origin of first dorsal fin, strongly fringed nasal barbels, small inter-orbital space, head and mouth lengths, broad internarial width and pelvic fin base, a very small pelvic girdle width, and a caudal fin with triangular ventral lobe greater in length than dorsal lobe. Comments on additional specimens are provided, as well as observations on biogeography. A review of western Pacific squatinids is also provided.

Miconazole in the treatment of superficial mycoses

Miconazole nitrate (2%) cream was evaluated in the treatment of superficial mycoses. Out of 116 patients having multiple clinical diagnoses, 66 cases were found to be positive by culture. Species of Trichophyton were the predominant etiological agents (in over 60%) followed by Candida species (20%) and Epidermophyton floccosum (15%). All the cases selected for study were followed up to a period of 4–18 months. A cure rate of 94.6 per cent was observed in all the cases where causal organisms were isolated. Significantly high cure rate (66%) was also seen in cases where causal organisms could not be isolated, including cases of tinea versicolor. Results of mycological examination were in confirmity with the clinical results

Aitosuklaa jäätelöpuikon kuorrutteena

Tutkimuksen kirjallisuuskatsauksessa keskityttiin jäätelöpuikkoihin, erilaisiin suklaakuorrutteisiin ja elintarvikkeiden kuorruttamiseen suklaalla. Lisäksi kirjallisuuskatsauksessa perehdyttiin suklaan koostumukseen, nestemäisen suklaan virtausominaisuuksiin ja koostumuksen ja virtausominaisuuksien välisiin vuorovaikutuksiin. Kokeellisessa osassa tavoitteena oli selvittää, miten maitosuklaakuorrutteen rasvapitoisuuden, emulgointiainepitoisuuden ja kuorrutteen lämpötilanvaihtelut vaikuttavat kuorrutteen viskositeettiin, myötöjännitykseen, jähmettymisaikaan ja jäätelöpuikon päälle jäävän kuorrutteen määrään. Erityisesti pyrittiin selvittämään, miten jäätelöpuikon päälle jäävän kuorrutteen määrää saadaan säädeltyä kuorrutteen rasvapitoisuutta, emulgointiainepitoisuutta ja lämpötilaa muuttamalla. Tutkimuksen koeasetelma tehtiin Box-Behnken-mallilla. Selittäviksi muuttujiksi tutkimukseen valittiin kuorrutteen rasvan määrä, emulgointiaineen määrä ja kuorrutteen lämpötila jäätelöpuikkoja kuorrutettaessa. Vastemuuttujina oli kuorrutteen jähmettymisaika, viskositeetti, myötöjännitys ja jäätelöpuikon päälle jäävän kuorrutteen määrä. Tulokset käsiteltiin regressioanalyysin avulla. Muuttujien välisiä vuorovaikutuksia tutkittiin vastepintamallilla. Vastemuuttujien välisiä korrelaatioita tutkittaessa käytettiin Pearsonin korrelaatiokerrointa. Kuorrutteen rasvan määrän lisääntyminen vähensi tilastollisesti merkitsevästi jäätelöpuikon päälle jäävän kuorrutteen määrää, kuorrutteen jähmettymisaikaa, viskositeettia ja myötöjännitystä. Emulgointiaineen määrän lisääminen kuorrutteessa pienensi kuorrutteen määrää jäätelöpuikon päällä, kuorrutteen jähmettymisaikaa ja kuorrutteen myötöjännitystä. Kuorrutteen lämpötilan lisääminen jäätelöpuikkoja kuorrutettaessa pienensi kuorrutteen määrää ja viskositeettia. Kuorrutteen jähmettymisaika sen sijaan piteni lämpötilaa lisättäessä. Tutkimuksen perusteella voidaan sanoa, että jäätelöpuikkoja kastettaessa suklaakuorrutteen lämpötila, rasvan määrä ja lesitiinin määrä vaikuttivat jäätelöpuikon päälle jäävän kuorrutteen määrään. Vastepintamallinnuksen käyttö soveltui hyvin suklaakuorrutteen määrän tutkimiseen. Sen avulla saatiin selvitettyä, miten jäätelöpuikon päälle jäävän kuorrutteen määrää saadaan säädeltyä muuttamalla kuorrutteen emulgointiainepitoisuutta, rasvapitoisuutta ja lämpötilaa.

SAMUDRA Report, No. 50, August 2008

Report: Rights-based fishing - Flagging rights, realizing responsibilities. Senegal: Artisanal fisheries - A health check. Analysis: Fuel prices - Fishing in times of high prices. Panama: Protected areas - Mother earth, mother sea. Review: Films - A restless, throbbing ballet. Norway: Fuel subsidies - Skimming the cream. India: Coastal Management - Save the coast, save the fishers. Report: Chile Workshop - Common concerns, lasting bonds. Indonesia: Fisheries Legislation - Ring of fire. Report: CBD COP9 - Breaking away from tradition. On Samudra Report At 50 – Supplement. (64 pp.)

Rickettsia-like organism infection in a freshwater cultured fish Ophiocephalus argus C. in China

From 2001 to 2002, a new and emergent infectious disease of Ophiocephalus argus occurred in a fishery in Hubei Province, China, with an incidence of 60% similar to 70% and a mortality as high as 100 %. The diseased fish showed an enlarged abdomen, the millet-like nodules in internal organs, and the swollen kidney which was composed of 5 similar to 10 sarcoma-like bodies in cream or gray-white colour or ulcerated into beandregs-like substance. Light microscopic observation revealed the basophilic or acidphilic inclusions in cytoplasm of the cells and the granulomas, a diffusive chronic inflammation in internal organs. Further analysis under an electron microscope indicated that the intracytoplasmic inclusions were rickettsia-like organisms (RLOs) that are either spherical or coccoid, with variable size, ranging from 0.5 similar to 1.5 mum in diameter, and enclosed within membrane-bound cytoplasmic vacuoles. RLO had a central nucleoid region with some fine filamentous structures and an electron-dense granule. Its cytoplasm contained abundant ribosomal bodies. Occasionally, RLO appeared to be divided by binary fission. RLOs were also observed in the homogenized tissue of infected fish. The results suggested that the death of cultured O. argus was caused by RLO infection.

Japonesinha: nova opção de mandioca de mesa para o Distrito Federal.

ABSTRACT: The cassava market within Distrito Federal (DF) presents potencial for expansion, for that reason, it is fundamental that the propagative material for planting (stem cuttings) presents genetic traits that confer high productivity to the crop, resistance against the main diseases and plagues and culinary qualities that fulfill the demands of the consumer market. In order to select varieties which combine the before mentioned interesting caracteristics for the producers and consumers of DF, we carried out experiments to evaluate table cassava type varieties at Núcleo Rural Jardim, DF (year 1999/2000), at an experimental area of Embrapa Cerrados located in the Municipy of Planaltina, DF (year 1999/2000), at Núcleo Rural Ponte Alta, DF (year 2002/2003) and at Brazlândia, DF (year 2003/2004). Among the evaluated varieties, if the parameters productivity, time necessary for cooking and colour of the pulp (which, in the case of DF, must be cream-colour or yellow due to market demands) are collectively considered, the variety Japonesinha / IAC 576-70 / BGMC 753 stands out as it combines high productivity of roots, moderate resistance to bacterial blight, good culinary quality (time necessary for cooking inferior to thirty minutes) and pulp of cream colour. Conclusively, this variety can be recommended to be cultivated at DF.

Design and physicochemical characterisation of a bioadhesive patch for dose-controlled topical delivery of imiquimod

Clinical use of the imidazoquinoline immunomodulator imiquimod for the topical treatment of dysplastic and neoplastic lesions has increased markedly in recent years. However, despite guidance from the manufacturer of the proprietary imiquimod cream, there seems to be little consensus between clinicians as to the topically applied dose. Given that patients often apply the cream themselves at home, further dosing variability is expected and, consequently, accurate comparison of the results of different published studies is dif?cult. This paper describes, for the ?rst time, the formulation and physicochemical characterisation of a bioadhesive patch for dose-controlled topical delivery of imiquimod as well as a new HPLC method for sensitive ?uorescence determination of imiquimod released from such systems. Patches containing imiquimod loadings of 4.75, 9.50 and 12.50 mg cm-2 all released signi?cantly more drug across a model membrane than the proprietary cream over a period of 6 h. Inclusion of imiquimod in patches did not adversely affect their physicochemical properties. Of major importance, patches contained de?ned drug loadings per unit area; therefore, their use could reduce inter-clinician variability. This would make critical comparison of clinical studies and determination of an appropriate imiquimod dose for successful treatment much simpler. Since bioadhesive formulations are capable of adhering to body tissues in moist environments, the use of a bioadhesive patch system may allow extension of the clinical uses of imiquimod to the treatment of neoplastic conditions of the oral cavity and cervix, as well as the vulva. © 2005 Elsevier B.V. All rights reserved.

Autoradiographic and scintillation analysis of 5-aminolevulinic acid permeation through epithelialised tissue: Implications for topical photodynamic therapy of superficial gynaecological neoplasias

Purpose. Aminolevulinic acid (5-ALA) diffusion through both keratinised and non-keratinised tissue, used as a model tissue substrates, was evaluated, together with the depth of permeation and the concentration achieved following delivery from bioadhesive patch and proprietary cream formulations. Materials and Methods. Moisture-activated, bioadhesive patches loaded with 5-ALA at concentrations of 19.0, 38.0 and 50.0 mg cm(-2) and an o/w cream (20% w/w 5-ALA) were radiolabelled with C14 5-ALA and applied to excised human vaginal tissue and porcine skin. After 1, 2 and 4 h, tissue was sectioned in two orientations and the 5-ALA concentration at specific depths determined using autoradiography and liquid scintillation counting (LSC). Results. The stratum corneum was a significant barrier to 5-ALA permeation, with concentrations in tissue dependent on application time and drug loading. 5-ALA was detected at 6 mm using autoradiography after 2 h, with LSC showing phototoxic concentrations at 2.375 mm after 4 h of application. Inclusion of oleic acid and dimethyl sulphoxide in bioadhesive patches increased 5-ALA significantly in neonate porcine tissue, but only for patches cast from blends containing 5% w/w oleic acid. Conclusions. The bioadhesive patch described delivered 5-ALA to depths of at least 2.5 mm in tissue types indicative of vulval skin, suggesting that photodynamic therapy of deep vulval intraepithelial neoplasia is feasible using this means of bioadhesive 5-ALA delivery.

Hexyl Aminolaevulinate Is a More Effective Topical Photosensitiser Precursor than Methyl Aminolaevulinate and 5-Aminolaevulinic Acids When Applied in Equimolar Doses

Aminolaevulinic acid (ALA) is known to poorly penetrate into thick lesions, such as nodular basal cell carcinomas Short chain ALA esters, possessing increased lipophilicity relative to their hydrophilic parent, have previously been shown to be highly efficient at inducing protoporphyrin IX (PpIX) production in cell culture, at equimolar concentrations. In contrast, in vitro skin permeation and in vivo animal studies, which up to now have compared prodrugs on a % w/vv basis, have failed to demonstrate such benefits For the first time, equimolar concentrations of ALA, methyl-ALA (m-ALA) and hexyl-ALA (h-ALA) have been incorporated into an o/w cream preparation. In vitro penetration studies into excised porcine skin revealed that increased levels of h-ALA, compared to ALA and m-ALA were found in the upper skin layers, at all drug loadings studied. Topical application of the formulations to nude murine skin in vivo, revealed that creams containing h-ALA induced significantly higher levels of peak PpIX fluorescence (F-max = 289.0) at low concentrations compared to m-ALA (F-max = 159.2) and ALA (F-max = 191 9). Importantly, this study indicates that when compared on an equimolar basis, h-ALA has improved skin penetration, leading to enhanced PpIX production compared to the parent drug and m-ALA (C) 2010 Wiley-Liss, Inc and the American Pharmacists Association J Pharm Sci 99 3486-3498, 2010

Antioxidant Activity of Sesame (Seasamum indicum L.) Cake Extract for the Stabilization of Olein Based Butter

This study investigated the effect of ethanolic sesame cake extract on oxidative stabilization of olein based butter. Fractionation of cream was performed by the dry fractionation technique at 10 °C, ethanolic sesame cake extract (SCE) was incorporated into olein butter at three different concentrations; 50, 100, 150 ppm (T1, T2, T3) and compared with a control. The total phenolic content of SCE was 1.72 (mg gallic acid equivalent g−1 dry weight). The HPLC characterization of ethanolic sesame cake revealed the presence of antioxidant substances viz. sesamol, sesamin and sesamolin in higher extents. The DPPH free radical scavenging activity of SCE was 83 % as compared to 64 and 75 % in BHA and BHT. Fractionation of milk fat at 10 °C significantly (p < 0.05) influenced the fatty acid profile of olein and stearin fractions from the parent milk fat. Concentration of oleic acid and linoleic acid in olein fraction was 29.62 and 33.46 % greater than the parent milk fat. The loss of C18:1 in 90 days stored control and T3 was 24.37 and 3.58 %, respectively, 58 % C18:2 was broken down into oxidation products over 8.55 % loss in T3. The peroxide value of control, T1, T2, BHT and T3 in the Schaal oven test was 8.59, 8.12, 5.34, 4.52 and 2.49 (mequiv O2/kg). The peroxide value and anisidine value of 3 months stored control and T3 were 1.21, 0.42 (mequiv O2/kg) and 27.25, 13.25, respectively. The concentration of conjugated dienes in T3 was substantially less than the control. The induction period of T3 was considerably higher than BHT with no difference in sensory characteristics (p > 0.05). Ethanolic SCE can be used for the long-term preservation of olein butter, with acceptable sensory characteristics.

Targeting of photooxidative damage on single-stranded DNA representing the bcr-abl chimeric gene using oligonucleotide-conjugates containing [Ru(phen)3](2+)-like photosensitiser groups

Photooxidative damage was induced predominantly at a single guanine base in a target DNA by irradiation (lambda > 330 nm) in the presence of complementary oligodeoxynucleotide conjugates (ODN-5'-linker-[Ru(phen)3]2+) (phen = 1,10-phenanthroline). The target DNA represents the b2a2 variant of the chimeric bcr-abl gene implicated in the pathogenesis of chronic myeloid leukaemia, and the sequence of the 17mer ODN component of the conjugate (3' G G T A G T T A T T C C T T C T T 5') was complementary to the junction region of the sense strand sequence of this oncogene. Two different conjugates were prepared, both of them by reaction of the appropriate succinimide ester with 5'-hexylamino-derivatised 17mer ODN. In Ru-ODN-1 (7) the linker was -(CH2)6-NHCO-bpyMe (-bpyMe = 4'-[4-methyl-2,2'-bipyridyl]), whereas in Ru-ODN-2 (13) it was -(CH2)6-NHCO-(CH2)3-CONH-phen. Photoexcitation of either of the conjugates when hybridised with the 32P-5'-end-labelled target 34mer 5'T G A C C A T C A A T A A G G A A G A A G21 C C C T T C A G C G G C C 3' (ODN binding site underlined) led to an alkali-labile site predominantly (> 90%) at the G21 base, which is at the junction of double-stranded and single-stranded regions of the hybrid. Greater yields were found with Ru-ODN-1 (7) than with Ru ODN-2 (13). In contrast to this specific cleavage with Ru-ODN-1 (7) or Ru-ODN-2 (13), alkali-labile sites were generated at all guanines when the 34mer was photolysed in the presence of the free sensitiser [Ru(phen)3]2+. Since [Ru(phen)3]2+ was shown to react with 2'-deoxyguanosine to form the diastereomers of a spiroiminodihydantoin derivative (the product from 1O2 reaction), 1O2 might also be an oxidizing species in the case of Ru-ODN-1 (7) and Ru-ODN-2 (13). Therefore to determine the range of reaction, a series of 'variant' targets was prepared, in which G21 was replaced with a cytosine and a guanine substituted for a base further towards the 3'-end (e.g. Variant 3; 5'T G A C C A T C A A T A A G G A A G A A C C G23 C T T C A G C G G32 C C3'). While it was noted that efficient reaction took place at distances apparently remote from the photosensitiser (e.g at G32, but not G23 for Variant 3), this effect could be attributed to hairpinning of the single-stranded region of the target. These results are therefore consistent with the photooxidative damage being induced by a reaction close to the photosensitiser rather than by a diffusible species such as 1O2.

Diagnóstico ambiental de uma queijaria e proposta de melhorias

O presente trabalho tem como objectivo o diagnóstico ambiental da empresa Lacticinios do Paiva, S.A, a avaliação da água do processo e da ETARI e o estudo da fermentação do soro de queijo com o intuito de produção de bioetanol. No diagnóstico ambiental da empresa, observou-se que 18.227.731 litros de leite usados anualmente geram 5.031 ton/ano de queijo, 7.204 ton/ano de soro de queijo, 74.201 m3/ano de efluente liquido, 14 ton/ano de plástico e 20 ton/ano de cartão. Os principais problemas com necessidade de optimização são a recuperação de água das lavagens, avaliação da produção de biogás no digestor anaeróbio, recuperação do volume de leite que é desperdiçado na produção de queijo fresco de longa duração, avaliação da eficiência energética da empresa, valorização das natas e do soro de queijo. Decidiu-se neste trabalho avaliar a possibilidade de reciclagem das águas de lavagem, avaliar o funcionamento da ETARI face à legislação existente e estudar a possibilidade de valorização do soro de queijo. Na avaliação das águas de processo das lavagens para posterior reciclagem, verifica-se que relativamente ao pH e aos sólidos suspensos não existe problema, podendo encarar-se a hipótese de reciclagem directa. No entanto, no que respeita à carga orgânica das águas de lavagem do sistema de ultrafiltração do queijo fresco de longa duração, constata-se que esta não poderia ser utilizada novamente, uma vez que apresenta valores elevados de CQO. Para a sua reutilização, será necessário remover a CQO, hipótese que se estudou com resultados positivos. Verificou-se que, um tratamento por adsorção em carvão activado precedido de microfiltração, reduz a CQO de forma significativa permitindo admitir a hipótese de reciclagem da água, nomeadamente para as 1ª e 3ª águas de lavagem. As outras águas teriam necessidade de mais tempo de contacto com o carvão activado. No sentido de avaliar o funcionamento da ETARI, foram analisadas várias correntes da mesma, em particular a do efluente final, no que respeita a parâmetros como: pH, Sólidos Suspensos Totais, Carência Química de Oxigénio, Carência Bioquímica de Oxigénio, Turvação, Nitratos, Fósforo Total, Azoto Kjeldalh, Azoto Amoniacal e Cloretos. Observou-se que os valores para o efluente final da ETARI são os seguintes: pH compreendido entre [7,21 – 8,69], SST entre [65,3 – 3110] mg/L, CQO entre [92,5 – 711,5] mg/L, CBO5 entre [58 – 161] mg/L, NO3- entre [10,8 – 106,7] mg/L, fósforo total entre [8,3 – 64,3] mg/L, turvação entre [67,7 – 733,3] FTU e cloretos entre [459,9 – 619,81] mg/L; pode-se dizer que os parâmetros analisados se encontram quase sempre dentro da gama de valores impostos pela Câmara Municipal de Lamego pelo que o efluente pode ser lançado no Colector Municipal de Cambres. Relativamente à fermentação alcoólica do soro de queijo, verifica-se que a levedura Kluyveromyces Marxianus consegue degradar praticamente todo o açúcar presente no permeado produzindo assim uma quantidade razoável de etanol. Quando se utilizou a levedura Saccharomyces Cerevisiae, a produção de etanol foi muito reduzida, como esperado, dado que esta levedura apresenta dificuldades na metabolização da lactose. Constatou-se assim que a melhor levedura para a fermentação do permeado do soro de queijo é a Kluyveromyces Marxianus, estimando-se em 150 mg a produção de etanol por L de soro.

Santini ice creams: Co-Owning a tradition

The case studies the potential partnership between a small family business, rich in tradition, that sells ice cream in the Lisbon area and a recognized Portuguese family who runs a multinational business. The aim of this study is to address students to analyze the evolution of the small company by using the Agency and Resource-Based Theories and to outline a potentially successful co-ownership structure if the agreement were to take place. The particularity of the case regards considering and identifying the main Family Business issues to keep in mind when dealing with these types of firms.

Astringency and other oral sensations : biological sources of individual variation and association with food and beverage behaviour

Orosensory perception strongly influences liking and consumption of foods and beverages. This thesis examines the influence of biological sources of individual variation on the perception of prototypical orosensory stimuli, food liking, self-reported alcohol liking and consumption, and indices of health. Two orosensory indices were examined: propylthiouracil (PROP) responsiveness, a genetically-mediated index of individual variation associated with enhanced responsiveness to orosensory stimuli often expressed as PROP taster status (PTS); and thermal taster status (TTS), a recently reported index of orosensory responsiveness. Taster status in PTS and/or TTS confers greater responsiveness to most orosensory stimuli. Gender, age, ethnicity, and fungiform papillae (FP) density were not associated with orosensory responsiveness to tastants, an astringent, and a flavour. Unlike PROP responsiveness, FP density was not associated with TTS. Both PROP responsiveness and TTS were associated with increased responsiveness to orosensory stimuli, including temperature and astringency. For PROP, this association did not hold when stimuli were presented at cold or warm temperatures, which are ecologically valid since most foods and beverages are not consumed at ambient temperature. Thermal tasters (TTs), who perceive 'phantom' taste sensations with lingual thermal stimulation, were more responsive to stimuli at both temperatures than thermal non-tasters (TnTs). While PTS, TIS, and gender affected self-reported liking and consumption of some alcoholic beverages, gender associated with the greatest number of beverage types and consumption parameters, with males generally liking and consuming alcoholic beverages more than females. Age and gender were the best predictors of alcoholic beverageAiking and consumption. As expected, .. liking of bitter and fatty foods and cream was inversely related to PROP responsiveness. TTS did not associate with body mass index or waist circumference, and contrary to previous studies, neither did PROP responsiveness. Taken together, TnTs' greater liking of cooked fruits and vegetables and high alcohol, and astringent alcoholic beverages than TTs suggests differences between TTS groups may be driven by perceived temperature and texture. Neither an interaction between PTS and TTS nor a TTS effect on PROP responsiveness was observed, suggesting these two indices of individual variation exert their influences on orosensory perception independently.