Extinction risk and conservation of marine bony shorefishes of the Greater Caribbean and Gulf of Mexico

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Migrations and movements of Atlantic tarpon revealed by two decades of satellite tagging

Understanding large‐scale migratory behaviours, local movement patterns and population connectivity are critical to determining the natural processes and anthropogenic stressors that influence population dynamics and for developing effective conservation plans. Atlantic tarpon occur over a broad geographic range in the Atlantic Ocean where they support valuable subsistence, commercial and recreational fisheries. From 2001 through 2018, we deployed 292 satellite telemetry tags on Atlantic tarpon in coastal waters off three continents to document: (a) seasonal migrations and regional population connectivity; (b) freshwater and estuarine habitat utilization; (c) spawning locations; and (d) shark predation across the south‐eastern United States, Gulf of Mexico and northern Caribbean Sea. These results showed that some mature tarpon make long seasonal migrations over thousands of kilometres crossing state and national jurisdictional borders. Others showed more local movements and habitat use. The tag data also revealed potential spawning locations consistent with those inferred in other studies from observations of early life stage tarpon leptocephalus larvae. Our analyses indicated that shark predation mortality on released tarpon is higher than previously estimated, especially at ocean passes, river mouths and inlets to bays. To date, there has been no formal stock assessment of Atlantic tarpon, and regional fishery management plans do not exist. Our findings will provide critical input to these important efforts and assist the multinational community in the development of a stock‐wide management information system to support informed decision‐making for sustaining Atlantic tarpon fisheries.     

Effects of the alpha-glucosidase inhibitor acarbose on postprandial serum glucose and insulin concentrations in healthy dogs.

OBJECTIVE: To determine effects of acarbose on baseline and postprandial serum glucose and insulin concentrations in healthy dogs, if effects of acarbose were dosage related, and if acarbose caused any short-term adverse effects. ANIMALS: 5 healthy dogs fed a high-fiber diet. PROCEDURE: A Latin-square design was used. During each 1-week treatment period, dogs were given a placebo or 25, 50, 100, or 200 mg of acarbose, PO, twice daily immediately prior to feeding. There was a 1-week interval between periods. At the end of each treatment period, serum glucose and insulin concentrations were measured prior to feeding and at 30- to 60-minute intervals for 6 hours after feeding. RESULTS: Baseline serum glucose and insulin concentrations, insulin peak response, and total glucose absorption were not significantly different following treatment with placebo and treatment with acarbose; however, total insulin secretion was significantly decreased when dogs were treated with 100 or 200 mg of acarbose. Four dogs developed soft to watery stools when treated with 200 mg of acarbose, and 2 dogs lost weight during the study. Results of CBC and serum biochemical analyses were within reference ranges throughout the study. CONCLUSIONS: Acarbose did not induce any serious adverse effects and was effective in healthy dogs in reducing total postprandial insulin secretion when administered immediately prior to meals. CLINICAL RELEVANCE: Results suggest that acarbose may help control hyperglycemia in dogs with insulin-dependent diabetes mellitus. Additional studies designed to evaluate the effect of acarbose on postprandial blood glucose concentrations in dogs with diabetes mellitus are indicated.     

A free-fall determination of the newtonian constant of gravity

Recent determinations of the Newtonian constant of gravity have produced values that differ by nearly 40 times their individual error estimates (more than 0.5%). In an attempt to help resolve this situation, an experiment that uses the gravity field of a one-half metric ton source mass to perturb the trajectory of a free-falling mass and laser interferometry to track the falling object was performed. This experiment does not suspend the test mass from a support system. It is therefore free of many systematic errors associated with supports. The measured value was G = (6.6873 +/- 0. 0094) x 10(-11) m3 kg-1 sec-2.     

Population genetic structure in Lens taxa revealed by isozyme and RAPD analysis

An understanding of the genetic structure of populations is vital for the formation of optimum collection, conservation and utilization strategies for plant genetic resources. This is of particular importance in the case of in-situ conservation, a strategy gaining in popularity. The population genetic structures of five wild lentil taxa, Lens culinaris subsp. orientalis, L. odemensis, L. ervoides, L. nigricans and L. lamottei were investigated using isozyme electrophoresis and random amplified polymorphic DNA (RAPD). Approximately 20 plants from each of 5 populations per taxon were screened for variation at 11 isozyme loci and using three RAPD primers. Levels of variation were generally low, although considerable variation existed in the levels of diversity found within populations of L. culinaris subsp. orientalis and L. lamottei. Comparison of the results obtained in this study with the results obtained in a previous study indicate that this is a trend occurring across all species. It implies that levels of diversity within populations must be measured and considered prior to targeting of specific populations for in-situ conservation. Analysis of molecular variance of both isozyme and RAPD data revealed that between 78% and 99% of the variation was attributable to between-population differences. Isozyme results from L. lamottei populations were, however, contradictory. Possible explanations for this difference are discussed.     

Effect of Processing on Functional Properties of Wheat Gluten Prepared by Cold‐Ethanol Displacement of Starch

Functional properties of gluten prepared from wheat flour are altered by separation and drying. Gluten was separated and concentrated by batterlike laboratory methods: development with water, dispersion of the batter with the displacing fluid, and screening to collect the gluten. Two displacing fluids were applied, water or cold ethanol (70% vol or greater, ‐13°C). Both the water‐displaced gluten (W‐gluten) and ethanol‐displaced‐ gluten (CE‐gluten) were freeze‐dried at ‐20°C as a reference. Samples were dried at temperatures up to 100°C using a laboratory, fluidized‐bed drier. Tests of functionality included 1) mixing in a mixograph, 2) mixing in a farinograph, and 3) the baked gluten ball test. Dough‐mixing functionality was assessed for Moro flour (9.2% protein) that was fortified up to 16% total protein with dried gluten. In the mixograph, CE‐gluten (70°C) produced improved dough performance but W‐gluten (70°C) degraded dough performance in proportion to the amount added in fortification. In the microfarinograph, there was a desirable and protein‐proportional increase in stability time for CE‐gluten (70°C) but no effect on stability for W‐gluten (70°C). Baking was evaluated using the baked gluten ball test and the percentage increase in the baked ball volume relative to the unbaked gluten volume (PIBV). PIBV values were as high as 1,310% for freeze‐dried CE‐gluten and as low as 620% for W‐gluten dried at 70°C. PIBV for CE‐gluten was reduced to 77% of the freeze‐dried control by fluid‐bed drying at 70°C. Exposure of CE‐gluten to 100°C air gave a PIBV that was 59% of the reference, but this expansion was still greater than that of W‐gluten dried at 70°C. The highest values of PIBV occurred at the same mixing times as the peak mixograph resistance.     

Substitution of Concentrated Ethanol for Water in the Laboratory Washing Fractionation of Protein and Starch from Hydrated Wheat Flour

An unprecedented, ethanol-based, washing process was used at a laboratory scale to produce both concentrated protein and starch fractions from hydrated wheat flour. In this multistep process, flour was first hydrated and mixed to a batter and then chilled and rested. The cold batter was then mixed and washed in chilled and concentrated ethanol using a modified device that normally applies the water-based Martin process. Control of the separation was affected by each of these steps. For instance, the hydration of the flour, the time of mixing, the temperature of the wash, the ethanol concentration, and the time of washing were influential. The method produced a gluten concentrate similar in yield and protein content to that reported for a pilot-scale Martin process but without the need for added salt. Notably, ethanol washing resulted in nonsticky, partially disintegrated curds that dried easily, whereas water washing resulted in a sticky, glutinous, cohesive mass that dried slowly. The process has commercial potential to reduce water and energy use, reduce wastewater generation and environmental impact, and improve product recovery. The process also has the potential to reduce the capital complexity of the drying step and create convenient opportunities for protein subfractionation.     

A new look at an old practice: Benefits from soil water accumulation in long fallows under Mediterranean conditions

The practice of long fallowing, by omitting a year of cropping, is gaining renewed focus in the low rainfall zone of the northern agriculture region of Western Australia. The impetus behind this practice change has been a reduced use of pasture breaks in cereal crop rotations, and the belief that a fallow can improve soil water accumulation and thus buffer the negative effects of dry seasons on crop yields. We evaluated the benefits of long fallowing (full stubble retention, no weed growth allowed) in a continuous wheat sequence via simulation modelling with APSIM at two rainfall locations and five soil types. The simulated benefits to long fallowing were attributable to soil water accumulation only, as the effects on soil nitrogen, diseases or weeds were not evaluated.The long-term (100 years) mean wheat yield benefit to fallowing was 0.36-0.43 t/ha in clay, 0.20-0.23 t/ha in sand and loam, and 0-0.03 t/ha in shallow sand and shallow loams. Over the range of seasons simulated the response varied from −0.20 to 3.87 t/ha in the clay and −0.48 to 2.0 t/ha for the other soils. The accumulation of soil water and associated yield benefits occurred in 30-40% of years on better soils and only 10-20% on poorer soils. For the loam soil, the majority of the yield increases occurred when the growing-season (May-September) rainfall following the fallow was low (<210 mm) and the difference in plant available soil water at sowing between fallowed and continuously cropped soil was high (>30 mm), although yield increase did occur with other combinations of growing-season rainfall and soil water. Over several years of a crop sequence involving fallow and wheat, the benefits from long fallowing due to greater soil water accumulation did not offset yield lost from omitting years from crop production, although the coefficient of variation for inter-annual farm grain production was reduced, particularly on clay soils during the 1998-2007 decade of below-average rainfall. We conclude that under future drying climates in Western Australia, fallowing may have a role to play in buffering the effects of enhanced inter-annual variability in rainfall. Investigations are required on the management of fallows, and management of subsequent crops (i.e. sowing earlier and crop density) so as to maximise yield benefits to subsequent crops while maintaining groundcover to prevent soil erosion.     

Wheat Gluten Swelling and Partial Solubility with Potential Impact on Starch-from-Gluten Separation by Ethanol Washing

Swelling of wheat gluten may be a contributing factor in washing or displacement separation of gluten and starch using cold ethanol. To test this hypothesis, dissolution and swelling (settled volume or mass absorption) of a commercial gluten are reported here for the first time as a function of both temperature and ethanol solution concentration. In this test system, instant and substantial volumetric swelling was observed over most of the range of ethanol concentrations but not at 100%, v/v, ethanol. Settled volume reached a maximum of 50–70%, v/v, ethanol, and this was up to 3.5× the volume in absolute ethanol at 22°C and 2× the volume at −15°C. This maximum closely corresponds to the maximum dissolution of whole gluten and prior literature reports of full dissolution of gliadin. The reduction of settled volume at low temperature reflects the possible role of undissolved, gliadin-class proteins in reinforcing the gluten structure and limiting the ultimate swelling. The data suggest gluten-swelling properties as a contributing factor to the success of the cold ethanol, glutenfrom-starch separation process.