Self-organized origami

In origami, form follows the sequential spatial organization of folds. This requires continuous intervention and raises a natural question: Can origami arise through self-organization? We answer this affirmatively by examining the possible physical origin for the Miura-ori leaf-folding patterns that arise naturally in insect wings, leaves, and other laminae-like organelles. In particular, we point out examples where biaxial compression of an elastically supported thin film, such as that due to differential growth, shrinkage, desiccation, or thermal expansion, spontaneously generates these patterns, and we provide a simple theoretical explanation for their occurrence.     

Cardiac lesions in rats fed rapeseed oils.

Fully refined rapeseed oils containing different amounts of erucic acid (1.6%, 4.3% and 22.3%) were fed, at 20% by weight of diet, to weanling male and female Sprague-Dawley rats for periods up to 112 days. Transient myocardial lipidosis characterized by accumulation of fat droplets in myocardial fibers was marked in male and female rats fed oxidized and unoxidized rapeseed oil containing 22.3% erucic acid, moderate with rapeseed oil containing 4.3% erucic acid and very slight in rats fed rapeseed oil containing 1.6% erucic acid. Peak intensity of myocardial lipidosis occurred at three to seven days and regressed thereafter. Focal myocardial necrosis and fibrosis occurred in male rats fed rapeseed oils containing different levels of erucic acid for 112 days. The incidence of myocardial necrosis and fibrosis was markedly lower in female rats, and the incidence of these lesions in either sex was not affected by the state of oxidation of these oils. In a second experiment, male rats were fed diets containing crude, partially refined or fully refined rapeseed oils. There was no correlation between the number of foci of myocardial necrosis and fibrosis and the state of refinement of the oils, but there were generally fewer lesions in rats fed those oils having the lowest levels of erucic acid.     

Effects of bentonite on wool growth and nitrogen metabolism in fauna-free and faunated sheep.

Two experiments were carried out with sheep that originated from a fauna-free flock and were fed a soybean meal-corn silage diet with or without a bentonite supplement. One-half of the sheep fed each diet in each experiment were faunated with a mixed population of ruminal protozoa, whereas the other half of the sheep remained fauna-free until the end of both experiments. Wool growth and daily gain were measured in Exp. 1. (eight rams per treatment), which lasted 110 d, and the metabolic effects in the rumen and intestinal tract of protozoa and dietary bentonite supplement were tested with cannulated wethers (four wethers per treatment) in Exp. 2. The results of Exp. 1 showed decreased wool growth (P less than .05) due to the presence of protozoa in the rumen. Dietary supplementation with bentonite partly offset the decreased wool growth in sheep with protozoa, but there were no effects of dietary bentonite and no protozoa x bentonite interaction (P greater than .05). Daily gain was decreased by the dietary bentonite (P less than .05) supplement but was not affected (P greater than .05) by the ruminal presence of protozoa. In Exp. 2, protozoa increased (P less than .01) the ruminal concentrations of ammonia and decreased (P less than .05) the acetic:propionic acid molar ratio. Fractionation of N in the duodenal digesta flowing from the stomach to the small intestine showed that protozoa decreased (P less than .05) the flow of nonammonia N and bacterial N, and there was a protozoa x bentonite interaction for these effects (P less than .05).(ABSTRACT TRUNCATED AT 250 WORDS)     

Key odor impact compounds in three yeast extract pastes

Three types of yeast extract pastes from two different suppliers were compared. Compounds responsible for the key odors include 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, methional, 1-octen-3-one, dimethyltrisulphide together with a number of pyrazines, thiophenes, and aliphatic compounds. The three types of yeast extract paste differed in the intensity of their main odors and, in particular, those caused by furans, furanthiols, and heterocyclic sulfur compounds. Not only do pastes from different suppliers differ in terms of odor volatiles, but so do different treatments and batches of yeast extract from one supplier. The results suggest that normal variations in the concentrations of precursors and processing conditions may cause variations in the flavor of the end product.