Stories in Agriculture and Life Sciences, Fall 2008

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Fall 2009

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Spring 2009

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Fall 2010

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Spring 2010

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Fall 2011

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Spring 2011

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Fall 2012

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Fall 2013

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Spring 2013

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Fall 2014

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Stories in Agriculture and Life Sciences, Spring 2014

Stories we hope will inform and inspire you. Stories about how the college is constantly striving to make new discoveries, encourage and educate students and serve Iowans. Stories of the people who make this college one of the premier institutions of agriculture and life sciences in the world.

Sanitizer residues in the milk of cows which had passed through footbaths

Copper sulfate and sodium hypochlorite are used in footbath solutions for the prevention and treatment of bovine digital diseases; however, data on the residues of such elements in milk are sparse in Brazil. This study evaluated the cost of applying the footbath treatment and the total amount of copper and chlorite residues in the milk of healthy cows after they had passed through these footbath solutions. Two groups of 7 cows each (GI and GII) were studied. In the case of GI, 1% sodium hypochlorite was used and for GII 5% copper sulfate was employed in the footbath. The milk samples were collected before the 7-day footbath treatment period (M0) and 24 h (M1), 48 h (M2), 72 h (M3) and 15 days (M15) after the last footbath. Statistical analysis to compare the different samples within each group was carried out by applying Friedman's test, followed by Dunn's test (p<0.05). It was concluded that the amount of total chlorites and copper in the milk of healthy cattle after routine daily footbaths for a period of 7 days presented some variations. However, the concentrations observed were considered insufficient to represent a risk to human health. The cost of the footbath solutions was found to be reasonable.

Posttranslational amino acid epimerization: enzyme-catalyzed isomerization of amino acid residues in peptide chains.

Since ribosomally mediated protein biosynthesis is confined to the L-amino acid pool, the presence of D-amino acids in peptides was considered for many years to be restricted to proteins of prokaryotic origin. Unicellular microorganisms have been responsible for the generation of a host of D-amino acid-containing peptide antibiotics (gramicidin, actinomycin, bacitracin, polymyxins). Recently, a series of mu and delta opioid receptor agonists [dermorphins and deltorphins] and neuroactive tetrapeptides containing a D-amino acid residue have been isolated from amphibian (frog) skin and mollusks. Amino acid sequences obtained from the cDNA libraries coincide with the observed dermorphin and deltorphin sequences, suggesting a stereospecific posttranslational amino acid isomerization of unknown mechanism. A cofactor-independent serine isomerase found in the venom of the Agelenopsis aperta spider provides the first major clue to explain how multicellular organisms are capable of incorporating single D-amino acid residues into these and other eukaryotic peptides. The enzyme is capable of isomerizing serine, cysteine, O-methylserine, and alanine residues in the middle of peptide chains, thereby providing a biochemical capability that, until now, had not been observed. Both D- and L-amino acid residues are susceptible to isomerization. The substrates share a common Leu-Xaa-Phe-Ala recognition site. Early in the reaction sequence, solvent-derived deuterium resides solely with the epimerized product (not substrate) in isomerizations carried out in 2H2O. Significant deuterium isotope effects are obtained in these reactions in addition to isomerizations of isotopically labeled substrates (2H at the epimerizeable serine alpha-carbon atom). The combined kinetic and structural data suggests a two-base mechanism in which abstraction of a proton from one face is concomitant with delivery from the opposite face by the conjugate acid of the second enzymic base.

Can we cook away veterinary drug residues in food?

When most people think of food safety they think of food poisoning and bacteria. They also, one hopes, generally follow the well-understood public advice on bacterial risks and store their food properly and cook it thoroughly. But what about chemical risks in food? Do many consumers ask the question “if drug residues are in my food, does cooking make it safe?” Or do they assume that following the good advice on bacterial risks also affords some protection against the health risks of chemical contaminants? In this short report we highlight some difficulties in assessing the stability of veterinary drug residues during cooking and summarise our cooking studies on anthelmintics, nitroimidazoles and nitrofuran residues in various foods. safefood Knowledge Networks http://safefood.ning.com/