Fossil trees in ancient fluvial channel deposits: evidence of seasonal and longer-term climatic variability

It has been established that large numbers of certain trees can survive in the beds of rivers of northeastern Australia where a strongly seasonal distribution of precipitation causes extreme variations in flow on both a yearly and longer-term basis. In these rivers, minimal flow occurs throughout much of any year and for periods of up to several years, allowing the trees to become established and to adapt their form in order to facilitate their survival in environments that experience periodic inundation by fast-flowing, debris-laden water. Such trees (notably paperbark trees of the angiosperm genus Melaleuca) adopt a reclined to prostrate, downstream-trailing habit, have a multiple-stemmed form, modified crown with weeping foliage, development of thick, spongy bark, anchoring of roots into firm to lithified substrates beneath the channel floor, root regeneration, and develop in flow-parallel, linear groves. Individuals from within flow-parallel, linear groves are preserved in situ within the alluvial deposit of the river following burial and death. Four examples of in situ tree fossils within alluvial channel deposits in the Permian of eastern Australia demonstrate that specialised riverbed plant communities also existed at times in the geological past. These examples, from the Lower Permian Carmila Beds, Upper Permian Moranbah Coal Measures and Baralaba Coal Measures of central Queensland and the Upper Permian Newcastle Coal Measures of central New South Wales, show several of the characteristics of trees described from modern rivers in northeastern Australia, including preservation in closely-spaced groups. These properties, together with independent sedimentological evidence, suggest that the Permian trees were adapted to an environment affected by highly variable runoff, albeit in a more temperate climatic situation than the modem Australian examples. It is proposed that occurrences of fossil trees preserved in situ within alluvial channel deposits may be diagnostic of environments controlled by seasonal and longer-term variability in fluvial runoff, and hence may have value in interpreting aspects of palaeoclimate from ancient alluvial successions. (C) 2001 Elsevier Science B.V. All rights reserved.

EFFECT OF FORMULATION ON PHYSICO-CHEMICAL PROPERTIES, WATER STATUS AND STABILITY OF PASTA, TOMATO SAUCE AND READY TO EAT PASTA MEALS

Ready to eat pasta meals are an important segment of convenience food, but these products are subjected to significant changes in physico-chemical properties during storage, which reduce their acceptability at the time of consumption. A deep understanding of the properties of the single phases, their dependence upon formulation, and the changes they undergo during storage is very important to intelligently intervene on products properties to improve their quality at the time of consumer’s consumption. This work has focused on the effect of formulation on physico-chemical properties of pasta and tomato sauce with a special focus on mechanical/rheological attributes and water status. Variable considered in pasta formulation were gluten, glycerol and moisture content and their effect was studied in both freshly cooked or shelf-stable cooked pasta. The effect of multiple hydrocolloids (at different levels) was considered in the case of tomato sauce. In the case of pasta, it was found that water content was indeed a very important variable in defying pasta mechanical properties and water status. Higher moisture contents in pasta resulted in softer samples and reduced the changes in physico-chemical parameters during storage. Glycerol was found to favor water uptake and to soften the pasta matrix, acting as plasticizer and increasing molecular mobility. The addition of gluten hardened pasta but did not affect the water status. The combination of higher amount of gluten (15%, g gluten / 100 g product) with higher moisture content (59-65%, g water / 100 g product) were found to minimize the physico-chemical changes occurring in RTE pasta meals during storage, improving quality at longer storage times. Hydrocolloids added into tomato sauce modulated its mechanical attributes and water status in very different manner, depending on hydrocolloid type and concentration. This may allow to produce tomato sauce for different applications and that are expected to have different performance if placed in contact with pasta in a RTE meal. Future work should include an investigation of how the interaction between the two phases (pasta and sauce) can be modulated and controlled by controlling the properties of the single phases with the goal of obtaining highly acceptable products also at longer storage times.

Degradable poly(ethylene glycol)-based hydrogels:synthesis, physico-chemical properties and in vitro characterization

Designing degradable hydrogels is complicated by the structural and temporal complexities of the gel and evolving tissue. A major challenge is to create scaffolds with sufficient mechanical properties to restore initial function while simultaneously controlling temporal changes in the gel structure to facilitate tissue formation. Poly(ethylene glycol) was used in this work, to form biodegradable poly(ethylene glycol)-based hydrogels with hydrolyzable poly-l-lactide segments in the backbone. Non-degradable poly(ethylene glycol) was also introduced in the formulation to obtain control of the degradation profile that encompasses cell growth and new tissue formation. The dependence on polymer composition was observed by higher degradation profiles and decreased mechanical properties as the content of degradable segments was increased in the formulation. Based on in vitro tests, no toxicity of extracts or biomaterial in direct contact with human adipose tissue stem cells was observed, and the ultraviolet light treatment did not affect the proliferation capacity of the cells.