Wood ants use resin to protect themselves against pathogens

Social life is generally associated with an increased exposure to pathogens and parasites, due to factors such as high population density, frequent physical contact and the use of perennial nest sites. However, sociality also permits the evolution of new collective behavioural defences. Wood ants, Formica paralugubris, commonly bring back pieces of solidified coniferous resin to their nest. Many birds and a few mammals also incorporate green plant material into their nests. Collecting plant material rich in volatile compounds might be an efficient way to fight bacteria and fungi. However, no study has demonstrated that this behaviour has a positive effect on survival. Here, we provide the first experimental evidence that animals using plant compounds with antibacterial and antifungal properties survive better when exposed to detrimental micro-organisms. The presence of resin strongly improves the survival of F. paralugubris adults and larvae exposed to the bacteria Pseudomonas fluorescens, and the survival of larvae exposed to the entomopathogenic fungus Metarhizium anisopliae. These results show that wood ants capitalize on the chemical defences which have evolved in plants to collectively protect themselves against pathogens.

Tuotannonsuunnittelun analysointi ja kehittäminen eräällä sahalaitoksella

Diplomityön tavoitteena oli analysoida ja kehittää työn toimeksiantajan UPM-Kymmene Wood Oy Korkeakosken sahan tuotannonsuunnittelua. Työn tärkein tavoite on saada selkeä toimintamalli tuotannonsuunnitteluun, jonka avulla pystytään läpäisemään 300 000 m3:n tai jopa tulevaisuudessa 320 000 m3:n vuosituotanto. Tuotannonsuunnittelulle asetettavat perusvaatimukset ovat raaka-aineen, tuotannon ja myynnin yhteensovittaminen, tilausten oikea-aikainen valmistus ja toimitus, asiakastyytyväisyys, laadun tasaisuus, reklamaatioiden minimointi ja ajosarjojen pituuden maksimointi. Tuotannon suunnittelussa on tärkeää tuntea raaka-aine- ja tuotejakaumat, varastot sekä materiaalivirrat. Tärkeitä osa-alueita tässä tutkimuksessaovat raaka-aine- sekä väli- ja valmisvarastojen seuranta, kierto sekä tuotannonohjaus. Tutkimuksessa perehdytään tuotantoon ja tuotannonsuunnittelun nykyiseen toimintaan ja apuvälineisiin. Tutkimuksen tuloksena kehitettiin tuotannonsuunnitteluun toimintamalli. Se vaatii tuotannonsuunnittelijalta tarkkaa analysointia ja tuotteiden läpimenoaikojen tuntemusta sekä kuivauksen maksimikapasiteetin hyödyntämistä.

Model for managing non-core ideas to new companies, products and services in a Finnish forest company

Suomalainen metsäteollisuus on muutoksen partaalla. Uutisissa on nähty miten metsäyrityksen sulkevat tehtaita ja paperikoneita. Suomalaisessa metsäteollisuudessa keskitytään tällä hetkellä lähinnä kulujen alentamiseen ja tuottavuuden parantamiseen. Edellytyssille, että suomalainen metsäteollisuus pysyy kilpailukykyisenä, ovat kuitenkinuudet innovaatiot ja toimialojen välinen yhteistyö. Työn tavoitteena oli luoda toimintamalli UPM-Kymmene Oyj:lle, minkä avulla ydinliiketoimintaan kuulumattomat tuote- ja palveluideat saataisiin hyödynnettyä. Aihe on erittäin ajankohtainen, mikäli halutaan pitää tuotanto jatkossakin Suomessa. Luotumalli painottaa pk-sektorin roolia ja potentiaalia kehittää UPM-Kymmeneltä peräisin olevia ja heidän ydinliiketointaan kuulumattomista tuote ja palveluideoistauusia yrityksiä, tuotteita ja palveluita. Malli edustaa uudenlaista ajattelutapaa ja sen käyttöönotto vaatii perinteisen yrityskulttuurin uudistamista UPM-Kymmenessä.

Cutting of Frozen Wood

The objective of this master's thesis was to develop a system for measuring the cutting forces of frozen wood. In northern parts of the world cuttingof frozen wood is one of the major problem. During winter and early spring the temperature inside the wood cells will fall below Zero degrees that strongly influences on the properties of the wood. These variations of properties will effects on the blade nomenclature while cutting the frozen wood. However the end results will cause uneven cutting forces. Cutting forces, Chip formation, wearing of the blade and the quality of the machined surface are difficult task. In this project we are attempting to find the variation of cutting forces and properties of frozen wood at four different temperatures (-20 , -10, 0 and + 10 degrees). The linear planning machine was used for measuring the cuttingforces. The cutting was done parallel to the long axis of wood due to the nature of pine wood and the structure of the plane. A considerable amount of work andtime was used for collecting and processing the numerical information from the sensors of the measuring system. There were some alterations suggested to the construction of the plane and the sensor system.

Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.

Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.

Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.

Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.

Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.

Luoteis-Venäjän metsävaratja niiden hyödyntämismahdollisuudet

Tuontipuulla onsuuri merkitys suomalaiselle metsäteollisuudelle. Tämän tutkimuksen tavoitteitaovat Suomen metsäteollisuuden puuntuonnin tärkeimmän alueen, Luoteis-Venäjän metsävarojen kartoittaminen ja niiden hyödyntämismahdollisuuksien arviointi. Työssä käsitellään myös lyhyesti suoria ulkomaisia investointeja Luoteis-Venäjän metsäsektorille. Luoteis-Venäjällä on suuremmat metsävarat kuin muulla Euroopalla yhteensä. Koko maailmassa on vain 5 valtiota, jolla olisi suuremmat metsävarat kuin sillä. Eniten metsiä Luoteis-Venäjällä on Komin tasavallassa ja Arkangelin alueella. Kuusi ja mänty ovat yleisimmät puulajit. Hyvien iikenneyhteyksien varsilta metsät on hakattu ja jätetty uudistamatta, minkä seurauksena koivu ja haapa ovat vallanneet alaa havupuilta. Niinpä alueen metsäteollisuus, etenkin sahateollisuus kärsii puupulasta. Suomen metsäteollisuus on sen sijaan hyötynyt siitä, että koivukuitupuuta on runsaasti saatavilla. Metsävarojen hyödyntämisen suurimmatesteet ovat harva ja huonokuntoinen metsätieverkosto sekä metsien riittämätön hoito. Venäläisestä näkökulmasta alueen metsävarat ovat vajaakäytössä: vuotuiset hakkuut ovat alle puolet kasvusta, suuri osa puusta viedään raakapuuna ulkomaille, ja alueen metsäteollisuuden tuotteiden jalostusarvo jää alhaiseksi. Suoria ulkomaisia investointeja Luoteis-Venäjän metsäsektorille houkuttelevat suuret puuvarat, halpa energia ja tulevaisuudessa etenkin kasvavat markkinat. Investointejahaittaavat huono infrastruktuuri, korruptio ja epävarmuus maan kehityksestä.

A Feasibility Study of a Pelleting Plant as an Option for By Product Upgrading in Wood-Processing Industry

Tämän kannattavuustutkimuksen lähtökohtana oli se, että Yhtyneet Sahat Oy:n Kaukaan sahalla ja Luumäen jatkojalostuslaitoksella haluttiin selvittää pellettitehtaan kannattavuus nykyisessä markkinatilanteessa. Tämä työon luonteeltaan teknis-taloudellinen selvitys eli ns. feasibility study. Pelletöintiprosessi on tekniikaltaan yksinkertainen eikä edellytä korkea teknologian laitteita. Toimiala on maailmanlaajuisesti varsin uusi. Suomessa pellettimarkkinat ovat vielä pienet ja kehittymättömät, mutta kasvua on viime vuosina tapahtunut. Valtaosa kotimaan tuotannosta menee vientiin. Investoinnin laskentaprosessissa saadut tuotannon alkuarvot sekä kustannusrakenteen määrittelyt ovat perustana varsinaisille kannattavuuslaskelmille. Laskelmista on selvitetty investointeihin liittyvät yleisimmät taloudelliset tunnusluvut ja herkimpiä muuttujia on tutkittu ja pohdittu herkkyysanalyysiä apuna käyttäen.

Structure, bioactivity and synthesis of natural products with hexahydropyrrolo[2,3-b]indole

Research on natural products containing hexahydropyrrolo[2,3-b]indole (HPI) has dramatically increased during the past few years. Newly discovered natural products with complex structures and important biological activities have recently been isolated and synthesized. This review summarizes the structures, biological activities, and synthetic routes for natural compounds containing HPI, emphasizing the different strategies for assembling this motif. It covers a broad gamut of molecules, from small alkaloids to complex peptides.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.