Harvester Ants Utilize Cuticular Hydrocarbons in Nestmate Recognition

Cuticular hydrocarbons appear to play a role in ant nestmate recognition, but few studies have tested this hypothesis experimentally with purified hydrocarbon extracts. We exposed captive colonies of the harvester ant Pogonomyrmex barbatus to small glass blocks coated with whole cuticular lipid extracts and the purified hydrocarbon portion of extracts from nestmate and nonnestmate workers. As an estimate of agonistic behavior, we measured the proportion of ants in contact with blocks that flared their mandibles. Blocks coated with cuticular extracts from nonnestmates were contacted by more workers in one of two experiments and elicited higher levels of aggression in both experiments than blocks bearing extracts from nestmates. The cuticular hydrocarbon fraction of extracts alone was sufficient to elicit agonistic behavior toward nonnestmates. The results demonstrate that harvester ants can perceive differences in cuticular hydrocarbon composition, and can use those differences in nestmate recognition.     

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.     

The Effect of 7 H -Dibenzo[ c,g ]carbazole and Benzo[ a ]pyrene Mixture on DNA Adduct Formation in Strain A/J Mouse Model: Preliminary Report

Complex mixtures consist of homocyclic and heterocyclic polycyclic aromatic compounds (PACs) represented by benzo[ a ]pyrene (B a P) and 7 H -dibenzo[ c,g ]carbazole (DBC), respectively. To exert their biological effects, PACs are metabolized into reactive intermediates, which can form DNA adducts. In this preliminary report, male A/J mice were given a single intraperitoneal injection. Groups of three animals were treated with DBC (2 or 10 mg/kg) or B a P (10 or 100 mg/kg). Mixtures of DBC:B a P were given at doses of 2:10, 2:100, 10:10, or 10:100 mg/kg. DNA adduct levels in lungs collected three days posttreatment were determined by the 32 P-postlabeling method. The results indicate that, in the lungs, exposure to mixtures containing more B a P than DBC resulted in the absence of adduct 3 (DBC) and significantly higher total adduct levels. This suggests that B a P is being preferentially metabolized, resulting in less DBC adduction.     

Promotion Routes for Women Engineering Managers

ABSTRACT

Total quality management (TQM) has been increasingly accepted as a management philosophy. Criteria such as those contained in the Malcolm Baldrige National Quality Award (MBNQA) often guide TQM implementation. However, reports indicate that fully assessing TQM efforts is difficult and hiring experts to help with this task is expensive. Using survey instruments is an attractive alternative to full-scale assessment. Despite the availability of many papers covering organizational performance assessment, few instruments specifically address TQM evaluation. Furthermore, none of the TQM assessment instruments has been subjected to rigorous validation; thus, only modest confidence can be placed in results obtained from their use. This article proposes a quick and cost-effective instrument that is a simple questionnaire designed to assist organizations in conducting self-evaluations of their TQM programs. The proposed instrument is based on the seven categories of the MBNQA criteria and was developed in cooperation with the Excellence in Missouri Foundation, which administers the Missouri Quality Award (MQA). This article highlights how questionnaire results can be used to guide further TQM implementation efforts.     

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated by dynamic headspace and analysed using gas chromatography–mass spectrometry. The expansion ratio, density and cut force to break down the extrudates were evaluated and aroma intensity was assessed using a multisample difference test. Butyric acid showed the greatest retention (96.4%), regardless of the extrusion conditions. All compounds were better retained when samples were extruded at 20% feed moisture and 90 °C processing temperature (2.9–81.0%), conditions that also resulted in greater aromatic intensity (moderate to moderate‐strong intensity). The addition of volatile compounds reduced the expansion ratio and cut force, whereas the addition of flavour enhancers increased the expansion ratio but reduced ethyl butyrate and butyric acid retention.     

Food group intake patterns and nutrient intake vary across low-income Hispanic and African American preschool children in Atlanta: a cross sectional study

ABSTRACT: BACKGROUND: The food group intake patterns of low income Hispanic and African American preschool children are not well documented. The aim of this study was to perform a food group intake analysis of low income minority preschool children and evaluate how macronutrient and micronutrient intake compares to Dietary Reference Intakes (DRI). METHODS: A cross sectional study design using three-day food diaries analyzed by dietary analysis software (Nutrient Database System for Research) was used. Children were recruited from well-child clinics at Children's Healthcare of Atlanta at Hughes Spalding and North Dekalb Grady Satellite Clinic, Atlanta, GA. Low-income, African American and Hispanic preschool age children (n = 291) were enrolled. A total of 105 completed the 3-day food diaries were returned and analyzed. Chi-squared tests were used to assess demographic variables. The mean percentage of intake per day of specific food groups and sub-groups were obtained (servings of given food group/total daily servings). Food intake data and proportion of children meeting DRIs for macro- and micronutrients were stratified by race/ethnicity, nutritional status, and caloric intake, and were compared using t-tests. Regression models controlling for age, BMI and sex were obtained to assess the effect of total caloric intake upon the proportional intake of each studied food group. RESULTS: The mean age of African American children was 2.24 [PLUS-MINUS SIGN] 1.07 years and Hispanic children 2.84 [PLUS-MINUS SIGN] 1.12 years. African Americans consumed more kcal/kg/day than Hispanics (124.7 [PLUS-MINUS SIGN] 51 vs. 96.9 [PLUS-MINUS SIGN] 33, p < 0.05). Hispanics consumed more fruits (22.0 [PLUS-MINUS SIGN] 10.7% vs. 14.7 [PLUS-MINUS SIGN] 13.7%, p < 0.05), while African Americans consumed more grains (25.7 [PLUS-MINUS SIGN] 7.8% vs. 18.1 [PLUS-MINUS SIGN] 6.4%, p < 0.05), meats (20.7 [PLUS-MINUS SIGN] 9.0% vs. 15.4 [PLUS-MINUS SIGN] 6.1%, p < 0.05), fats (9.8 [PLUS-MINUS SIGN] 5.4% vs. 7.0 [PLUS-MINUS SIGN] 5.8%, p < 0.05), sweet drinks (58.7 [PLUS-MINUS SIGN] 17.1% vs. 41.3 [PLUS-MINUS SIGN] 14.8%, p < 0.05) and low-fat dairy products (39.5 [PLUS-MINUS SIGN] 19.3% vs. 28.9 [PLUS-MINUS SIGN] 12.6%, p < 0.05). Among Hispanics, the proportional intake of fruits, fats and grains varied by total caloric intake, while no difference by total caloric intake was found for the dietary patterns of African Americans. Micronutrient intake also differed significantly between African American and Hispanic children. CONCLUSIONS: Food group intake patterns among low-income children differ by ethnic group. There is a need for more research to guide program design and target nutritional interventions for this population.     

>Cities and People,A Social and Architectural History

In the late 1950s the Bacardi Rum Corporation commissioned Ludwig Mies van der Rohe to design an office building in Mexico. Bacardi used the commission to shape its image as a sophisticated and cosmopolitan enterprise, as it reinvented itself in the aftermath of the Cuban Revolution. The Bacardi project serves as a case study of corporate patronage of modern architecture in Latin America, marking a moment when both the image and organization of Mies's architecture helped build a reliable, mainstream international brand. Paradoxically, Mies's Bacardi building would also become part of a “mix” of architectural commissions that would include emerging alternatives to International Style modernism.     

Photobleaching with phloxine B sensitizer to reduce food matrix interference for detection of Escherichia coli serotype O157:H7 in fresh spinach by flow cytometry

A flow cytometric method (RAPID-B™) with detection sensitivity of one viable cell of Escherichia coli serotype O157:H7 in fresh spinach (Spinacia oleracea) was developed and evaluated. The major impediment to achieving this performance was mistaking autofluorescing spinach particles for tagged target cells. Following a 5 h non-selective enrichment, artificially inoculated samples were photobleached, using phloxine B as a photosensitizer. Samples were centrifuged at high speed to concentrate target cells, then gradient centrifuged to separate them from matrix debris. In external laboratory experiments, RAPID-B and the reference method both correctly detected E. coli O157:H7 at inoculations of ca. 15 cells. In a follow-up study, after 4 cell inoculations of positives and 6 h enrichment, RAPID-B correctly identified 92% of 25 samples. The RAPID-B method limit of detection (LOD) was one cell in 25 g. It proved superior to the reference method (which incorporated real time-PCR, selective enrichment, and culture plating elements) in accuracy and speed.     

Ethanol reforming and partial oxidation with Cu/Nb2O5 catalyst

Ethanol reforming and partial oxidation were studied on Cu/Nb₂O₅ and Ni/Al₂O₃ catalysts. Compared to the Ni/Al₂O₃ catalyst, the Cu/Nb₂O₅ catalyst presents conversion as high as Ni/Al₂O₃ catalyst, however, for the same level of formation of hydrogen it occurs at much lower temperature on the Cu/Nb₂O₅ catalyst, 200 °C lower than for the Ni/Al₂O₃ catalyst, with remarkable little formation of CO, which can be attributed to the strong interaction between copper and niobia. Temperature-programmed desorption (TPD-ethanol) and surface reactions (TPSR) of partial oxidation of ethanol showed formation of ethylene, acetaldehyde, ethane and mainly H₂ and CO₂ besides little methane. DRIFTS results are in accordance with TPD analysis and the formation of acetate species at room temperature suggests reactivity of the surface and its oxidative dehydrogenation capacity. The adsorption of ethanol gives rise to ethoxide species, which form acetate and acetaldehyde that can be oxidized to CO₂ via carbonate. A comparison with reported results for Cu/Al₂O₃ this catalyst is promising, yielding high level of H₂ with little CO production during reforming and partial oxidation reaction. The maximum H₂ formation for the partial oxidation of ethanol was 41% at ratio (O₂/Et) 0.8, increasing to 50% at ratio 1.5. The H₂/CO is around 10 for the partial oxidation and 7 for steam reforming, which is excellent, compared to the Ni/Al₂O₃ catalyst with a factor 4–8 lower.