Iatrogenic fracture of the premaxilla during standing exodontia

This case report describes a 17‐year‐old horse that presented with a history of oral dysphagia secondary to buccal slab fractures and apical infection in two cheek teeth. During standing surgery to remove the diseased cheek teeth, the horse sustained a bilateral comminuted fracture of the premaxilla. An audible crack was followed by bilateral epistaxis. Subsequent radiography revealed minimal displacement at the fracture sites and the horse responded well to conservative management without the need for additional fixation techniques. One year later, the fracture appeared completely healed on repeat radiography. This is an uncommon complication of standing dental procedures necessitating the use of a speculum but is noteworthy and may be important to consider and inform owners in such aged cases.     

Living with failure: the prey capture success of young brook charr in streams

Abstract – We examined the prey capture success of recently emerged brook charr ( Salvelinus fontinalis ) foraging in shallow, clear, still-water pools along the edges of streams. Fewer than 42% of attacks ended with ingestion either because of difficulty distinguishing suitable prey from unsuitable items or because of difficulty capturing evasive prey. Probabilities of capture upon attack and ingestion upon capture depended upon where attacks were directed in the water column, the fish's level of activity at the time of attack and its fork length, and the sampling date. In general, success was higher for larger, sedentary fish attacking prey in the lower portion of the water column than for smaller, active fish attacking prey at the water surface. The frequency of items attacked was only a moderate predictor of the frequency of prey ingested. Poor capture success is an important aspect of the early life history of brook charr in particular and probably of young salmonines in general. ^NOTE     

Atrazine intoxication in cattle,confirmed by gas chromatography–mass spectrometry

Ten of 40 cows died within 48 h of gaining access to a barn in which various chemicals were stored. Some of the surviving cows exhibited drooling, muscle tremors, and agitation. Postmortem examinations of 2 cows were performed in the field, and revealed nonspecific, moderate-to-severe pulmonary congestion. Liver and rumen contents, each from a different cow, were analyzed using a qualitative, multi-residue GC-MS method validated for the detection of pesticides and other chemical analytes. Using this method, extracts from the liver and rumen content samples were compared to atrazine (neat standard) and matrix-matched, control samples fortified with atrazine. GC-MS analysis detected atrazine at 215 m/z (NIST match >97%) with a retention time of ~13 min in liver and rumen content samples from our case. Detection of atrazine in the samples from the cows in this herd, combined with the clinical history, indicate that atrazine toxicity was the likely cause of clinical signs and death observed in this herd.     

Greenhouse gas emissions from decomposition of biosolids as affected by stabilization method and soil moisture

Computational models are useful to estimate agricultural greenhouse gas emissions at regional scales. However, empirically based parameter values are required for the models to accurately represent carbon (C) and nitrogen (N) mineralization rates of different organic amendments in more and less humid regions or during wet and dry periods of the growing season. A controlled environment study was conducted to assess the rates of C and N mineralization in differently processed sewage sludge (biosolids) in wet and dry soil. Parameter values were estimated for use in modelling the degradation of three types of biosolids. A loam soil with either 49% water-filled pore space (WFPS) or 29% WFPS was amended with mesophilic anaerobically digested (digested), alkaline-stabilized, or composted biosolids. Headspace samples were collected and analysed for carbon dioxide (CO₂) and nitrous oxide (N₂O), and soil samples for nitrate (${\mathrm{NO}}_3^{-}$) and ammonium (${\mathrm{NH}}_4^{+}$). Four different first-order models were fitted to the cumulative CO₂–C and N₂O–N data (R² > 0.98), and soil ${\mathrm{NO}}_3^{-}$ (R² > 0.65) and ${\mathrm{NH}}_4^{+}$ (R² > 0.93) concentrations. CO₂–C data indicated that C mineralization was higher in soil with 49% WFPS than in soils with 29% WFPS. Seventy-nine percent of the C compounds in digested biosolids degraded in soil with 49% WFPS, compared with 52% for alkaline-stabilized biosolids and 8% for composted biosolids. The fitted coefficient values were similar for all of the four first-order models used in this study and provide useful information for parameterizing more sophisticated mechanistic models of the degradation of biosolids in soil.     

Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

A new method for measuring dough densities is presented, based on weighing small dough samples in air and immersed in xylene. The method can be used to evaluate the air content of low‐density doughs and to follow the changing density of a proofing dough sample. The method is applied to evaluate the effect of flour strength and surfactant addition on dough aeration and subsequent proofing. Doughs were mixed in a high‐speed mixer from two flours, a strong breadmaking flour and a weak flour. Surfactants sodium stearoyl lactylate (SSL) and diacetyl tartrate esters of monoglyceride (DATEM) were added at three levels, and the air content, proofing dynamics, and baked loaf quality were evaluated. The air content of dough was proportional to headspace pressure in the mixer, while the strong flour occluded less air than the weak flour. Surfactants greatly improved the volume of baked loaves but appeared to have no significant effect on air incorporation during mixing. The addition of surfactants appeared to increase the rate of growth of the dough piece during proofing, possibly due to increased bubble breakup during mixing or to increased rates of mass transfer of CO₂ into bubbles during proofing.