1526 BH17 NP 2014

Brown sediment with clasts ranging from small to medium in size. Clast shape ranges from angular to sub-rounded. Rotation structures and comet structures are commonly seen throughout this sample. Lineations are also common. Minor amounts of grain stacking can also be seen. Some grains appear to be fractured and/or weathered.

The effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity /

The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. A portion of the wine was adjusted to the pH values of 3.2, 3.4, 3.6 and 3.8, and another portion was adjusted to ethanol concentrations of 0%, 6%, 12%, and 15%. In addition, the pH 3.4 and 3.6 treatments were adjusted to an ethanol concentration of 12% and 15% all wines were then assessed sensorially and seventeen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: velvet, aggressive, silk/satin, dry, fleshy, unripe, pucker viscosity, abrasive, heat, chewy, acidity, grippy/adhesive, bitter, balance, overall astringency, and mouth-coat. Descriptive analysis profiling techniques were used to train the panel and measure the intensity of these attributes. It was found that decreasing pH values (averaged across all ethanol concentrations) showed an increase in the overall astringency of the wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity. The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. The grapes were harvested across two dates, representing an early harvest and a late harvest. A portion of the Cabernet Sauvignon grapes wine was divided into three maceration treatments of oneweek maceration, standard two-week maceration, three-week maceration, and MCM. Another portion of both the early and late harvest Cabernet Sauvignon grapes were chaptalized to yield a final ethanol concentration of 14.5%. The wines were assessed sensorially and thirteen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: carbon dioxide, pucker, acidity, silk/chamois, dusty/chalky/powdery, sandpaper, numbing, grippy/adhesive, dry, mouthcoat, bitter, balance and, overall astringency. Descriptive analysis techniques were used to train the panel and measure the intensity of these attributes. The data revealed few significant differences in the mouth-feel of the wines with respect to maturity; which included differences in overall astringency and balance. There were varietal differences between Cabernet Sauvignon, Cabernet Franc, and Pinot Noir and differences for Cabernet Sauvignon wines due to the length and manner of maceration and as a result of chaptalization. Statistical analysis revealed a more complex mouth-feel for the Pinot Noir wines; and an increase in the intensity of the astringent sub-qualities as a result of the addition of sugar to the wines. These findings have implications for how processing decisions, such as optimum grape maturity and vinification methods may affect red wine quality.

Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used /

Icewine is an intensely s\veet dessert \vine fermented from the juice of naturally frozen grapes. Icewine fermentation poses many challenges such as failure to reach desired ethanol levels and production of high levels of volatile acidity in the fonn of acetic acid. This study investigated the impact of micronutrient addition (GO-FERM® and NATSTEP®) during the rehydration stage of the commercial \vine yeast Saccharomyces cerevisiae KI-VIII6 during Ice\vine fermentation. Sterile-filtered and unfiltered Riesling Ice\vine juice was inoculated \vith yeast rehydrated under four different conditions: in water only; with GO-FERM®; with NATSTEP®; or the combination of both micronutrient products in the rehydration water. Using sterile-filtered Icewine juice, yeast rehydration had a positive impact of reducing the rate of acetic acid produced as a function of sugar consumed, reducing the ratio of acetic acid/ethanol and reducing the ratio of acetic acid/glycerol. In the sterile-filtered fermentation, yeast rehydrated with micronutrients generated 9-times less acetic acid per gram of sugar in the first 48 hours compared to yeast rehydrated only \vith water and resulted in a 17% reduction in acetic acid in the final \vine \vhen normalized to sugar consumed. However, the sterile-filtered fermentations likely became stuck due to the overc1arification of the juice as evidenced from the low sugar consumption (117 gIL) that could not be completely overcome by the micronutrient treatments (144 gIL sugar consumed) to reach a target ethanol of IO%v/v. Contrary to \vhat \vas observed in the sterile-filtered treatements, using unfiltered Ice\vine juice, yeast micronutrient addition had no significant impact of reducing the rate of acetic acid produced as a function of sugar consumed, reducing the ratio of acetic acid/ethanol and reducing the ratio of acetic acid/glycerol. However, in the unfiltered fermentation, micronutrient addition during yeast rehydration caused a reduction in the acetic acid produced as a function of sugar consumed up to 150 giL sugar consumed.. In contrast to the sterile-filtered fermentations, the unfiltered fermentations did not become stuck as evidenced from the higher sugar consumption (l47-174g1L). The largest effects of micronutrient addition are evident in the first two days of both sterile and unfiltered fermentations.

Action of octopamine and tyramine on muscles of Drosophila melanogaster larvae

Octopamine (OA) and tyramine (TA) play important roles in homeostatic mechanisms, behavior, and modulation of neuromuscular junctions in arthropods. However, direct actions of these amines on muscle force production that are distinct from effects at the neuromuscular synapse have not been well studied. We utilize the technical benefits of the Drosophila larval preparation to distinguish the effects of OA and TA on the neuromuscular synapse from their effects on contractility of muscle cells. In contrast to the slight and often insignificant effects of TA, the action of OA was profound across all metrics assessed. We demonstrate that exogenous OA application decreases the input resistance of larval muscle fibers, increases the amplitude of excitatory junction potentials (EJPs), augments contraction force and duration, and at higher concentrations (10−5 and 10−4 M) affects muscle cells 12 and 13 more than muscle cells 6 and 7. Similarly, OA increases the force of synaptically driven contractions in a cell-specific manner. Moreover, such augmentation of contractile force persisted during direct muscle depolarization concurrent with synaptic block. OA elicited an even more profound effect on basal tonus. Application of 10−5 M OA increased synaptically driven contractions by ∼1.1 mN but gave rise to a 28-mN increase in basal tonus in the absence of synaptic activation. Augmentation of basal tonus exceeded any physiological stimulation paradigm and can potentially be explained by changes in intramuscular protein mechanics. Thus we provide evidence for independent but complementary effects of OA on chemical synapses and muscle contractility.

Modeling short-range ballistic missile defense and Israel's Iron Dome system

This paper develops a model of short-range ballistic missile defense and uses it to study the performance of Israel’s Iron Dome system. The deterministic base model allows for inaccurate missiles, unsuccessful interceptions, and civil defense. Model enhancements consider the trade-offs in attacking the interception system, the difficulties faced by militants in assembling large salvos, and the effects of imperfect missile classification by the defender. A stochastic model is also developed. Analysis shows that system performance can be highly sensitive to the missile salvo size, and that systems with higher interception rates are more “fragile” when overloaded. The model is calibrated using publically available data about Iron Dome’s use during Operation Pillar of Defense in November 2012. If the systems performed as claimed, they saved Israel an estimated 1778 casualties and $80 million in property damage, and thereby made preemptive strikes on Gaza about 8 times less valuable to Israel. Gaza militants could have inflicted far more damage by grouping their rockets into large salvos, but this may have been difficult given Israel’s suppression efforts. Counter-battery fire by the militants is unlikely to be worthwhile unless they can obtain much more accurate missiles.