A simple PCR-based procedure for plaque diagnosis

Supernatant of boiled spleen saline-suspensions of Yersinia pestis experimentally infected animals were used as template for PCR amplification without DNA extraction. PCR sensitivity was enhanced by a second round of amplification (Nested). No amplification was observed from non-infected animals.

Functionality of the plastron in adults of Neochetina eichhorniae Warner (Coleoptera, Curculionidae): aspects of the integument coating and submersion laboratory experiments

The plastron theory was tested in adults of Neochetina eichhorniae Warner, 1970, through the analysis of the structure that coats these insects' integument and also through submersion laboratorial experiments. The tegument processes were recognized in three types: agglutinated scales with large perforations, plumose scales of varied sizes and shapes, and hairs. The experiments were carried out on 264 adult individuals which were kept submerged at different time intervals (n = 11) and in two types of treatment, natural non-aerated water and previously boiled water, with four repetitions for each treatment. The tests showed a maximum mortality after 24 hours of immersion in the previously boiled water treatment. The survival of the adults was negative and significantly correlated with the types of treatment employed and within the different time intervals. The values of oxygen dissolved in water (mg/l) differed significantly within the types of treatment employed. They were positively correlated with the survival of the adults in the two types of treatment, although more markedly in the treatment with previously boiled water. The mortality of adults after 24 hours of submersion in the treatment with previously boiled water may be associated with the physical-chemical conditions of the non-tested water in this study, such as low surface tension and concentration of solutes. These results suggest plastron functionality in the adults of this species.

Molluscicidal activity of Nerium indicum bark

The molluscicidal activity of Nerium indicum bark against Lymnaea acuminata snails was studied. The toxicity of different bark preparations was both time and dose dependent. The 24-h LC50 of the lyophilized aqueous extract of bark was 34.5 mg/l whereas that of lyophilized boiled water extract was 42.5 mg/l. Low concentrations of vacuum-dried ethanolic extract (24-h LC50: 4.9 mg/l) and purified bark (24-h LC50: 0.87 mg/l) were effective in killing the test snails.

SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH

Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .

Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran

The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. malabaricus had 71.2% and 57.05% protein content, respectively, while N. japonicas had 57.39% and 47.51%, respectively. The highest oil content in C.malabaricus was 16.80%, followed by N.japonicus 12.80%; while the lowest oil content in S.undosquamis was 5.88%. N.japonicusis protein content reduced with frying. Some cooking methods used in the processing can have an effect on of fish nutrient composition. The texture of fried and boiled fish fillets significantly differ from that of the roasted fillets (p<0.05).

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

AbstractThermal processing and production practices used in vegetables can cause changes in their phytochemical contents. Eggplant is characterized by its high antioxidant content. The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared fresh or subjected to one of three thermal preparation methods: boiling, baking or steaming. The soluble and hydrolyzable polyphenols and flavonoids content were quantified by Folin-Ciocalteu and Aluminum chloride methods, respectively. Anthocyanins were quantified according to the pH differential method. Antioxidant capacity was determined by DPPH and ORAC methods. The results showed differences between organic and conventional eggplant for some variables although cultivation method did not have a consistent effect. Hydrolysable polyphenol content was greater, and soluble and hydrolysable antioxidant capacities were higher in organically grown eggplant, while anthocyanin content was greater in conventionally grown eggplant. Fresh eggplant produced under conventional cultivation had a much greater content of anthocyanins compared to that of other cultivation method-thermal treatment combination. In general, steamed eggplant contained higher total polyphenol and flavonoid levels as well as greater antioxidant capacity. Steamed eggplant from both conventional and organic systems also had high amounts of anthocyanins compared to other thermal treatments.