Spatial analysis of the exposure of dogs in rural north-coastal California to vectorborne pathogens

Between 0 and 50 per cent of the dogs in eight rural villages in far northern California with a high risk of tickborne diseases were seropositive for Anaplasma phagocytophilum and Bartonella vinsonii subspecies berkhoffii, and between 0 and 10 per cent were seropositive for Borrelia burgdorferi. The odds ratio for the co-exposure of individual dogs to B vinsonii berkhoffii and A phagocytophilum was 18.2. None of the diseases was associated with the sex of the dogs, whether they slept out of doors, or whether tick-preventive measures were taken. When the villages were assessed for landscape risk factors, a particularly high seroprevalence for B vinsonii berkhoffii and A phagocytophilum was observed in a village at a relatively high altitude and greater distance from the Pacific coast, and montane hardwood conifer woodland was most associated with a high seroprevalence for these two pathogens.     

Lipid composition of lees from Sherry wine

In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive.     

Yeasts used as fining treatment to correct browning in white wines

White wine was subjected to several fining treatments using baker's yeast at concentrations of 0.5, 1, 2, 3, 4, and 5 g/L. At all these concentration levels, the yeasts decreased the color of the wine in different degrees. The wine samples treated with the higher yeast concentration were subjected to analysis of phenolic compounds by HPLC and found to exhibit significantly decreased contents of vanillic, syringic and c-coutaric acids, and procyanidins B2 and B4, and colored compounds eluted at high retention times. The efficiency of the yeast-based fining treatment (1 g/L) was compared with traditional treatments such as those involving the use of activated charcoal or PVPP, which were employed at the usual concentrations in Sherry winemaking. This yeast treatment was found to provide results similar to those of the activated charcoal treatment in terms of A(420). Likewise, significant differences in the degree of retention of various phenols were observed among the three treatments compared. Finally, the wine samples obtained with the different treatments were subjected to a sensory panel. All the wines were found to exhibit improved color, aroma, and flavor with respect to the untreated samples, although the treatment using yeast at 1 g/L provided the best results in terms of aroma.     

Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety

Changes in 36 volatile compounds of must from ripe grapes dried by direct exposure to sun and must from ripe grapes were studied. Compounds not dependent on sampling site in both musts were selected, and their concentration/Brix degree ratio values, were subjected to variance analysis. Only butan-1-ol and isoamyl alcohols showed no differences, while (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, (E)-hex-2-enal, hexanoic acid, isobutanol, benzyl alcohol, 2-phenylethanol, gamma-butyrolactone, gamma-hexalactone, and 5-methylfurfural, showed significant differences between the two must types, which may be ascribed to the drying process. An approach to describe must odor has been carried out by grouping volatile compounds in aromatic series, increasing their values in the fruity, solvent, sweet, and roasted series and diminishing the herbaceous as a consequence of the drying process.     

Volatile compounds in Hispánico cheese manufactured using a mesophilic starter,a thermophilic starter,and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415

The effect of the addition of Lactococcus lactis subsp. lactis INIA 415, a strain harboring the structural genes of nisin Z and lacticin 481, on the formation of volatile compounds in Hispánico cheese manufactured with a mesophilic starter or with the mesophilic starter and a thermophilic starter was investigated. Addition of bacteriocin-producing L. lactis subsp. lactis INIA 415 to milk enhanced the formation of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-octanol, 2-butanone, and 2,3-butanedione. On the other hand, addition of thermophilic starter enhanced the formation of acetaldehyde, ethanol, 3-methyl-2-buten-1-ol, ethyl butanoate, ethyl hexanoate, 2-butanone, and 2,3-butanedione in Hispánico cheese. Stepwise discriminant analysis using the relative abundances of volatile compounds classified cheeses by type of starter, with function 1 related to thermophilic starter and function 2 to bacteriocin producer.     

Field compaction at different soil-water status: effects on pore size distribution and soil water characteristics of a Rhodic Ferralsol in Western Cuba

The level of compaction induced on cultivated fields through trafficking is strongly influenced by the prevailing soil-water status and, depending on the attendant soil degradation, vital soil hydraulic processes could be affected. Therefore, understanding the relationship between field soil-water status and the corresponding level of induced compaction for a given load is considered an imperative step toward a better control of the occurrence of traffic-induced field soil compaction. Pore size distribution, a fundamental and highly degradable soil property, was measured in a Rhodic Ferralsol, the most productive and extensively distributed soil in Western Cuba, to study the effects of three levels of soil compaction on soil water characteristic parameters. Soil bulk density and cone penetration index were used to measure compaction levels established by seven passes of a 10 Mg tractor at three soil-water statuses corresponding to the plastic (Fs), friable (Fc) and relatively dry soil (Ds) consistency states. Pore size distribution calculated from soil water characteristic curves was classified into three pore size categories on the basis of their hydraulic functioning: >50 μm (f_>50 μm), 50–0.5 μm (f_{50–0.5 μm}) and <0.5 μm (f_<0.5 μm). The greatest compaction levels were attained in the Fs and Fc soil water treatments, and a significant contribution to compaction was attributed to the existing soil water states under which the soil compaction was accomplished. Average cone index (CI) values in the range of 2.93–3.70 MPa reflected the accumulation of f_<0.5 μm pores, and incurred severe reductions in the volume of f_>50 μm pores in the Fs and Fc treatments, while an average CI value of 1.69 MPa indicated increments in the volume of f_{50–0.5 μm} in the Ds treatment. Despite the differential effects of soil compaction on the distribution of the different pore size categories, soil total porosity (f_Total) was not effective in reflecting treatment effects. Soil water desorption at the soil water potentials evaluated (0.0 to −15,000 cm H₂O) was adversely affected in the f_<0.5 μm dominated treatments; strong soil water retention was observed with the predominance of f_<0.5 μm, as was confirmed by the high water content at plant wilting point. Based on these findings, the use of field capacity water content as the upper limit of plant available soil water was therefore considered inappropriate for compacted soils.     

Natural and human disturbances affect natural regeneration of Swietenia macrophylla: Implications for rainforest management

In this paper we document how changes in forest structure mediated by natural (hurricane) and human (logging) disturbances affect natural regeneration of Swietenia macrophylla via its effects on seed predation, germination, and early recruitment. Work was carried out in two ejidos within the Mayan zone of Quintana Roo, differing with regard to their exposure to the effect of the hurricane Dean 2008 (Naranjal Poniente; high hurricane impact) and Señor (with no evidence of hurricane effects). We experimentally set S. macrophylla seeds in both hurricane conditions and contrasting logging effects, in three treatments: (1) open access, (2) rodent and insect access and (3) rodent and insect exclusion. We measured three dependent variables: (i) number of seeds predated, (ii) number of seeds germinated and (iii) number of seedlings established. We found that the three variables measured were differentially affected by logging and hurricane Dean. Seed predation was higher in areas with hurricane effects; germination showed no differences, but early recruitment was differentially affected by the two conditions, via an increasing of herbivory and sun exposition. Both types of disturbances studied occurred periodically in Yucatan Peninsula and elsewhere in tropics, so it is necessary to implement specific actions in order to face changes in mahogany natural regeneration stocks, and supporting the future management of tropical forests.     

Variant allometric scaling relationships between bud size and secondary shoot growth in <Emphasis Type="Italic">Quercus faginea</Emphasis>: implications for the climatic modulation of canopy growth

• Introduction and statement of the research questions  

The relationships between primary and secondary growth in tree populations of contrasting climates are poorly understood. We tested the hypotheses that bud size and stem cross-sectional area are related through allometric relationship in shoots and that their scaling slopes change in response to climatic stress.     

Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual

In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition of cv. Picual virgin olive oil. The study was carried out during the fruit ripening period for three crop seasons. The mean fatty acid composition of Picual oils was determined. The oils contained palmitic acid (11.9%), oleic acid (79.3%), and linoleic acid (2.95%). The content of palmitic acid and saturated fatty acids decreased during fruit ripening while oleic and linoleic acids increased. The amount of stearic and linolenic acids decreased. The amount of saturated acids, palmitic and stearic, and the polyunsaturated acids linoleic and linolenic was dependent on the time of harvest, whereas the amount of oleic acid varied with the crop year. The differences observed between crop years for both palmitic and linoleic acid may be explained by the differences in the temperature during oil biosynthesis and by the amount of summer rainfall for oleic acid content. A significant relationship was observed between the MUFA/PUFA ratio and the oxidative stability measured by the Rancimat method.