Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics

A Swiss cheese curd slurry model system was used as a preliminary screening method to determine the feasibility of the incorporation of probiotic bacteria (Bifidobacterium breve R0070, Bifidobacterium infantis R0033, Bifidobacterium longum R0175, and Pediococcus acidilactici R1001) into Swiss cheese. The cheese curd was inoculated with probiotic bacteria (8.0 log₁₀ cfu g⁻¹) and ripened anaerobically for 0, 7, and 10 days at 37 °C. Following ripening, counts of the probiotic bacteria increased to 9–10 log₁₀ cfu g⁻¹, with no significant difference in the viability of the four probiotic bacteria. Viable populations of Swiss cheese background microflora in the presence of each probiotic culture were comparable with the control. Ripening time, and to a lesser extent probiotic treatment had a significant effect on the content of several volatile flavor compounds. Similarly, ripening time contributed to a significant increase in the content of a majority of the free amino acids. The study demonstrated the feasibility of the incorporation of probiotic bacteria into Swiss cheese to produce a functional food.     

Nutrient inadequacy in obese and non-obese youth.

PURPOSE: In this study, the Dietary Reference Intake standards were used to evaluate the prevalence of inadequate intakes of micronutrients in obese and non-obese youth. METHODS: Dietary intake was analyzed with a dietary history taken by a registered dietitian. The obese group (n=156) had a body mass index (BMI) above the 95th percentile for age and sex. The non-obese group (n=90) was between the tenth and 85th BMI percentiles. RESULTS: In the obese subjects, the prevalence of inadequate intakes was 81% for vitamin E and 27% for magnesium; the proportions with intakes below the Adequate Intakes (AIs) for calcium and vitamin D were 55% and 46%, respectively. The obese children consumed 124% of estimated need for energy, 32% of which came from fat. The non-obese had a similar prevalence of inadequate intakes (vitamin E, 93%; magnesium, 29%; calcium, 51%; vitamin D, 44%). They consumed 107% of estimated need for energy, and 31% of energy came from fat. For both groups, all other nutrient intakes were adequate. CONCLUSIONS: Even though children may consume an excess of energy, they may not be meeting all of their micronutrient needs.     

Group transfer polymerisation of acrylonitrile

Summary The polymerization of acrylonitrile, initiated by titanium amides, is interpreted in terms of a group-transfer mechanism.     

The West Falmouth oil spill after thirty years: the persistence of petroleum hydrocarbons in marsh sediments

The long-term fate of petroleum hydrocarbons in marsh sediments (West Falmouth, MA) contaminated in 1969 by the spill of the barge Florida was investigated. A 36-cm-long sediment core was collected in August 2000, and sediment extracts were analyzed by gas chromatography (GC) and comprehensive two-dimensional gas chromatography (GC x GC). The latter technique is capable of separating 1 order of magnitude more compounds than the former and was used to observe whether any compositional changes in the unresolved complex mixture (UCM) occurred. No evidence of petroleum residues was detected in the top 6 cm (0-6 cm) and the lower 8 cm (28-36 cm) of the core. However, the central sections 16-28 cm) were dominated by a UCM in the boiling range of n-C13-n-C25 alkanes, consistent with a No. 2 fuel oil source. The 12-14- and 14-16-cm sections had the highest concentrations of UCM approximately 8 mg g(-1)). These values are similar to concentrations observed shortly after the spill. Initial GC x GC analysis revealed that only the n-alkanes were completely degraded, and contrary to previous studies, pristane and phytane as well as numerous other branched alkanes are still present in the sediments. These results suggestthatatthis site hydrocarbon contamination will persist indefinitely in the sedimentary record.     

A new approach to training in research design.

Many suitable texts are now in existence which describe in detail standard types of research design. It is well known, however, that even a thorough grounding in, and mastery of, these techniques does not, by itself, equip the student to undertake experimental research without avoiding the pitfalls which lie in wait and can afflict even the most distinguished of research workers. This article describes and outlines a course in research design which aims to help the graduate psychology student face and resolve the day-to-day problems which arise during research and in particular to sensitize him to common errors. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Multiplicity,stability, and oscillatory dynamics of the tubular reactor

Numerical bifurcation techniques were developed for studying the multiplicity, stability, and oscillatory dynamics of the nonadiabatic tubular reactor with a single A → B reaction. The techniques illustrate the existence of one, three, five, or seven steady states and bifurcating periodic solutions. We present numerical procedures for computing the Hopf bifurcation formulas which can determine the stability and location of the oscillation without integrating the parabolic partial differential equations. The combination of our Hopf techniques with steady state bifurcation methods enables us to determine all possible steady and stable oscillatory solutions exhibited by distributed parameter models such as the tubular reactor.     

Stress Distribution during Peeling of Adhesive Tapes

The pattern of stress distribution observed during the peeling of pressure sensitive tapes is not adequately described by existing theoretical analyses of peel, which make over-simplifying assumptions. In particular, the consequence of filamentation or “legging” in the peeling zone is neglected by the theories. In the present work an attempt is made to assess the effect of filamentation by analysis of the peeling profile obtained by photography. The deflection of the backing film from its unrestricted “bent beam” configuration is interpreted in terms of a “filamentation force”. The stress distributions obtained show that filamentation makes an important contribution to the peel force and show good correlation with the results obtained from related systems by a different experimental method.     

Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health conditions such as hypertension and cardiovascular disease (CVD). Due to the prevalence of daily bread consumption and the moderately high sodium content that accompanies it, bread has become a major contributor to dietary sodium intake. Still people seem to associate foods higher in sodium content, such as processed meats and frozen foods, as the main way to limit sodium consumption, and therefore, overlook the contribution made by regularly consuming bread. This review focuses on recent research detailing methods that are being implemented in attempts to reduce the sodium content of bread products. Included literature examined the perspective of sensory feasibility and on identifying gaps in knowledge surrounding viable strategies for producing reduced-sodium breads. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.