Motion patterns of Nabesna Glacier (Alaska) revealed by interferometric SAR techniques

Nabesna Glacier is one of the longest land-terminus mountain glaciers in North America. However, its flow has never been studied. We derived detailed motion patterns of Nabesna Glacier in winter and spring 1994–1996 from the synthetic aperture radar (SAR) images acquired by the European Remote Sensing satellites (ERS-1 and ERS-2) using interferometric SAR (InSAR) techniques. Special effort was made to assess the accuracy of the motion estimates, and remove data points with high uncertainty from the motion profiles, enabling us to obtain reliable glacier flow patterns along the highly curved main course of Nabesna Glacier. The results, covering 80 km of the 87 km main course of the glacier, were used to delineate four distinctive sections in terms of spatial and temporal variability of the glacier speed: (1) the upper section where glacier flow was apparently random both temporally and spatially presumably due to development of crevasses; (2) the upper-middle section with relatively steady flow around 0.27 to 0.4 m/day; (3) the middle section with a stable pattern of acceleration from 0.27–0.3 m/day to the maximum about 0.67–0.73 m/day, followed by a general deceleration to 0.17–0.33 m/day before reaching (4) the lower section where the glacier motion was generally slow yet highly variable although uncertainty in the estimation is high. Occurrence of the flow maximum, as well as many local maxima and minima at consistent locations over different periods suggests that the valley geometry affect the overall flow pattern. On top of this general trend, many small-scale temporal/spatial variations in the glacier flow patterns were observed along the glacier, especially in the lower sections. On average, the flow speeds were in the range of 0.3 to 0.7 m/day; however this lacks any measurements of summer flow speeds which are expected to be significantly higher.     

Implementation of multipoint connections in an ATM switching network

This paper presents the problems in the implementation of multipoint connections at switching level using the example of an ATM switching network. By choosing the proper routeing mechanism and the appropriate architecture of the switching element, a switching network can gradually be adapted to an increasing share of multipoint traffic. The first section describes the problems with the handling of multipoint connections within a multiple stage connection oriented switching network. In particular this refers to the routeing of the cells through the switching network. Several alternatives on this issue are discussed. Both, the selected approach based on a differentiated self-routeing mechanism and the corresponding cell format are introduced. In the second part of this article several switch architectures are compared in respect of their multipoint capability. It is demonstrated that at present the most promising solution are switching elements based on the principle of central buffering. A single chip solution using this concept is employed in the presented switching network.     

节理边坡渗流离散元模拟及边坡可靠性分析

采用定性研究和定量分析相结合的方法,对地下水对节理边坡稳定性的影响进行了较为全面的研究.首先采用离散元方法进行了节理边坡地下水流动的数值模拟:其次用不确定性方法——模糊点估计方法对有水和无水作用两种情况下的边坡稳定性进行了模糊随机可靠性对比分析.研究表明,地下水的存在使边坡的破坏面积增大,破坏概率剧增,边坡可靠性指标极大地降低,因此地下水对节理边坡稳定性具有不可忽视的作用.     

Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread

The influence of reducing and oxidizing buckwheat sourdoughs on the rheological, protein, and bread properties of buckwheat and brown rice flour was investigated. Batters and breads prepared with chemically acidified doughs, fresh pre-doughs, and fresh pre-doughs containing glutathione (3 mM) were used as controls. No significant differences were observed after the addition of reducing and oxidizing sourdoughs in all trials. Proteolysis was observed after proofing time in buckwheat and brown rice batters, respectively. Acidified doughs increased the elasticity and the gelatinization temperature of buckwheat batters. No notable microstructure changes were detected in brown rice batters. The extension of fermentation time in sourdough caused a slight decrease in bread volumes in all trials. Sourdoughs increased the bread volume and decreased the crumb hardness of buckwheat breads. In trials with brown rice flour, the addition of sourdough did not show relevant volume differences as compared to the controls, except big voids in sourdough bread crumb. Linear correlations between hardness, volume, and cells’ density were observed. However, no clear correlations among rheological parameters and bread characteristics could be detected. These results indicated that the applied strains were responsible for the leavening capacity of the yeast during the proofing time and for crumb structure in trials with buckwheat and brown rice flour. Applied sourdoughs were able to change the molecular, and bread properties of buckwheat and brown rice bread.     

Serum antibodies against Helicobacter pylori proteins VacA and CagA are associated with increased risk for gastric adenocarcinoma

Infection with Helicobacter pylori is associated with the development of gastric cancer. To study whether the infection with H. pylori strains expressing the vacuolating cytotoxin (VacA) and/or the cytotoxin-associated protein (CagA) is associated with an increased risk of developing gastric adenocarcinoma, sera of 90 patients with gastric cancer and 90 matched controls with cardiovascular diseases were investigated for the presence of antibodies to VacA and CagA by immunoblot. Although no significant difference in the overall H. pylori seropositivity was found between cancer patients and controls, antibodies against VacA or CagA were significantly more frequent in cancer patients than in control subjects. Seventy-five (97.4%) of 77 H. pylori-positive patients in the cancer group, but only 60 (84.5%) of 71 H pylori-positive control patients had antibodies against either VacA or CagA (chi 2 = 6.63; relative risk, 2.00; 95% confidence interval, 1.18-3.39; P = 0.01). The presence of antibodies against VacA or CagA alone was also associated with an increased cancer risk (92.2% vs 80.3%; chi 2 = 5.30; relative risk, 1.74; 95% confidence interval, 1.08-2.78; P = 0.021, for VacA; and 87.0% vs 74.6%; chi 2 = 4.90; relative risk, 1.61; 95% confidence interval, 1.06-2.45; P = 0.037, for CagA). The relative risk for gastric cancer was mainly elevated in patients under 65 years, but not in patients at or over 65 years. There is evidence that infection with VacA- or CagA-producing H. pylori strains increases the risk of developing gastric cancer, especially in younger patients.     

11C‐ and 18F‐Labeled Radioligands for P‐Glycoprotein Imaging by Positron Emission Tomography

P‐Glycoprotein (P‐gp) is an efflux transporter widely expressed at the human blood–brain barrier. It is involved in xenobiotics efflux and in onset and progression of neurodegenerative disorders. For these reasons, there is great interest in the assessment of P‐gp expression and function by noninvasive techniques such as positron emission tomography (PET). Three radiolabeled aryloxazole derivatives: 2‐[2‐(2‐methyl‐(¹¹C)‐5‐methoxyphenyl)oxazol‐4‐ylmethyl]‐6,7‐dimethoxy‐1,2,3,4‐tetrahydroisoquinoline ([¹¹C]‐ 5 ); 2‐[2‐(2‐fluoromethyl‐(¹⁸F)‐5‐methoxyphenyl)oxazol‐4‐ylmethyl]‐6,7‐dimethoxy‐1,2,3,4‐tetra‐hydroisoquinoline ([¹⁸F]‐ 6 ); and 2‐[2‐(2‐fluoroethyl‐(¹⁸F)‐5‐methoxyphenyl)oxazol‐4‐ylmethyl]‐6,7‐dimethoxy‐1,2,3,4‐tetrahydroisoquinoline ([¹⁸F]‐ 7 ), were tested in several in vitro biological assays to assess the effect of the aryl substituent in terms of potency and mechanism of action toward P‐gp. Methyl derivative [¹¹C]‐ 5 is a potent P‐gp substrate, whereas the corresponding fluoroethyl derivative [¹⁸F]‐ 7 is a P‐gp inhibitor. Fluoromethyl compound [¹⁸F]‐ 6 is classified as a non‐transported P‐gp substrate, because its efflux increases after cyclosporine A modulation. These studies revealed a promising substrate and inhibitor, [¹¹C]‐ 5 and [¹⁸F]‐ 7 , respectively, for in vivo imaging of P‐gp by using PET.     

The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets

Abstract: Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short‐term crowding for 20 min (SS‐group), or long‐term crowding for 24 h (LS‐group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified atmosphere (60% CO₂ and 40% N₂). Fillet quality analyses were determined during 22 d of storage at 0.3 °C. Bacterial growth and unpleasant sensory properties increased earlier in the LS‐group. The negative effects of long‐term preslaughter stress were more pronounced for raw than cooked samples, and more pronounced for odor than flavor. Sequence analyses of bacterial DNA at the end of storage revealed that 100% of the bacteria were comprised by Photobacterium phosphoreum of the SS‐ and LS‐group, whereas the Control group also contained 21% of Carnobacterium maltaromaticum (lactic acid bacteria, LAB). Counting of LAB, using Man‐Rogosa‐Sharke agar, similarly showed higher numbers of the Control group after 15 d of storage. A total bacterial count of log 6 CFU/g was observed after 15 d of storage of the LS‐group, which was 3 and 7 d earlier compared with the Control and SS‐group, respectively. Fillet color, texture, and liquid losses were not negatively affected by preslaughter crowding stress. From the sensory and bacterial analyses, it is concluded that long‐term crowding stress accelerates bacterial growth and development of unpleasant sensory properties, hence reduces the shelf life of prerigor modified atmosphere packaged (MAP) salmon. Practical Application: Stressful handling of Atlantic salmon before slaughter resulted in faster reduction of fresh taste and smell, faster bacterial growth, and hence shorter shelf life. The deteriorative effects were more pronounced of raw compared to cooked salmon. Therefore, salmon should be handled carefully in connection with slaughter to avoid impaired welfare and fillet quality, in particularly for fish that is consumed raw, such as sushi.