Conservation of Queen Pheromones Across Two Species of Vespine Wasps

Social insects are known for their reproductive division of labor between queens and workers, whereby queens lay the majority of the colony’s eggs, and workers engage mostly in non-reproductive tasks. Queens produce pheromones that signal their presence and fertility to workers, which in turn generally remain sterile. Recently, it has been discovered that specific queen-characteristic cuticular hydrocarbons (CHCs) function as queen pheromones across multiple lineages of social insects. In the common wasp, Vespula vulgaris, several long-chain linear alkanes and 3-methylalkanes were shown to act as queen signals. Here, we describe similar bioassays with a related species of highly eusocial vespine wasp, the Saxon wasp, Dolichovespula saxonica. We show that a blend of queen-characteristic hydrocarbons that are structurally related to those of the common wasp inhibit worker reproduction, suggesting conservation of queen pheromones across social wasps. Overall, our results highlight the central importance of CHCs in chemical communication among social insects in general, and as conserved queen pheromones in these social wasps in particular.     

The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization

The effects of blending palm oil (PO) with soybean oil (SBO) and lard with canola oil, and subsequent chemical interesterification (CIE), on their melting and crystallization behavior were investigated. Lard underwent larger CIE-induced changes in triacylglycerol (TAG) composition than palm oil. Within 30 min to 1 h of CIE, changes in TAG profile appeared complete for both lard and PO. PO had a solid fat content (SFC) of ∼68% at 0°C, which diminished by ∼30% between 10 and 20°C. Dilution with SBO gradually lowered the initial SFC. CIE linearized the melting profile of all palm oil-soybean oil (POSBO) blends between 5 and 40°C. Lard SFC followed an entirely different trend. The melting behavior of lard and lard-canola oil (LCO) blends in the 0–40°C range was linear. CIE led to more abrupt melting for all LCO blends. Both systems displayed monotectic behavior. CIE increased the DP of POSBO blends with ≥80% PO in the blend and lowered that of blends with ≤70% PO. All CIE LCO blends had a slightly lower DP vis-à-vis their noninteresterified counterparts.     

Comparison of experimental techniques used in lipid crystallization studies

Four methods were used to monitor the crystallization behavior of anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and MF-TAG plus diacylglycerols (MF-DAG). The crystallization process was monitored by measuring the solid fat content, turbidity, and scattering intensity of the crystallizing material, as well as by imaging using polarized light microscopy combined with digital image processing. In general, induction times followed the order MF-DAG>AMF>MF-TAG for all techniques. However, the absolute value for the induction times differed substantially; on average 3 min by microscopy, 7 min by light-scattering spectroscopy, 13 min by turbidimetry, and 25 min by pulsed nuclear magnetic resonance. Microscopic imaging coupled to image processing proved to be the most sensitive method, suitable for the study of early events in the crystallization of fats.     

Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high‐oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo‐scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.     

Effect of rheology and humic acids on the transport of environmental fluids: Potential implications for soil remediation revealed through microfluidics

This study investigated the potential effect of shear rheology and humic acids (HA) on the subsurface transport of polymeric fluids used for the remediation of contaminants. Polymeric fluids were prepared with guar, scleroglucan, and carboxymethyl cellulose (CMC). Guar fluids can be used to suspend reactive particles for contaminant degradation. Fluids prepared with 2.5 g/L of guar in water were viscous, and the crosslinker borax (1 g/L) made them viscoelastic. Microfluidics experiments showed that the increase in elasticity blocked the flow of guar in 350 μm channels. Guar, CMC, or scleroglucan fluids containing sodium thiosulfate can be used to trap toxic Cr(VI) in the subsurface and reduce it to harmless Cr(III). Trapping of Cr(VI) is achieved by the gelation of the fluids upon contact with chromium. Before mixing with chromium, HA did not affect the flow of CMC, guar, and scleroglucan in microfluidic channels. Quartz-crystal microbalance with dissipation monitoring experiments indicates that HA reduced sorption of guar onto silica, potentially promoting the transport of guar fluids in sandy aquifers. While HA slightly decreased the rate of gelation of CMC and scleroglucan upon contact with chromium, it did not affect the fast gelation rate of guar. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48465.     

Prediction and comparison of textural properties of magnetic copolymer supports for enzyme immobilization

Magnetic polymers supports have proven to be valuable materials for enzyme immobilization, as they allow recovering the catalyst by magnetic separation, precluding the need for costly and time-consuming separation steps. In this study, magnetic copolymer supports were synthesized using styrene (STY) and different crosslinking agents (divinylbenzene, ethylene glycol dimethacrylate, or triethylene glycol dimethacrylate) and initiators (azobisisobutyronitrile or benzoyl peroxide) and used to immobilize Candida antarctica lipase B (CALB). The aim was to obtain biocatalysts with high enzymatic activity and satisfactory morphological properties for use in biotransformation reactions. Two morphological properties known to influence the immobilization yield were taken into consideration, specific surface area, and swelling index. Experimental data were compared to the predictions of a model based on molar balance, method of moments, numerical fractionation, and elementary gel structures. The high correlation (R² = 0.9974) between experimental and predicted values demonstrated the suitability of the model for estimating the textural properties of enzyme supports. CALB was successfully immobilized, showing high hydrolytic activity (500–700 U g⁻¹) and good thermal stability at 50°C. CALB/STY-EGDMA-M was 14 times more stable than free CALB. The results confirm the efficiency of the immobilization method and the suitability of the copolymers for enzyme immobilization.     

Distributed Control Strategy with Smith's Predictor in a Pilot-Scale Diabatic Distillation Unit

Intrinsic characteristics of distillation such as dead time and high nonlinearities do not allow the complete elimination of transient times when any external disturbance or set-point change occurs. Thus, aiming at the use of easy-tuning systems, a distributed-action control in trays of a diabatic distillation unit with Smith's predictor was implemented in the Simulink environment to further reduce transient times and out-of-specification product. The distributed-action strategy with Smith's predictor led to a reduction of 33.3 min (33 %) in the transient time of the top temperature control loop and 66 % in out-of-specification product, when compared with the conventional strategy, and thus is shown to be an efficient approach to increasing the productivity of distillation plants.