Unmanned Aerial Vehicle − Based Rangeland Monitoring: Examining a Century of Vegetation Changes

Rangelands comprise a large component of the terrestrial land surface and provide critical ecosystem services, but they are degrading rapidly. Long-term rangeland monitoring with detailed, nonsubjective, quantitative observations can be expensive and difficult to maintain over time. Unmanned aerial vehicles (UAVs) provide an alternative means to gather unbiased and consistent datasets with similar details to field-based monitoring data. Comparing summer 2017 UAV images with long-term plot measurements, we demonstrate that rangeland vegetation cover changes can be accurately quantified and estimate an increase in total absolute shrub/subshrub cover from 34% in 1935 to > 80% in 2017 in central Arizona. We recommend UAV image-based rangeland monitoring for land managers interested in a few specific and dominant species, such as the foundation species, indicator species, or invasive species that require targeted monitoring. Land managers can identify and continuously monitor trends in rangeland condition, health, and degradation related to specific land use policies and management strategies.     

Salmonella in breeding pigs: Shedding pattern,transmission of infection and the role of environmental contamination in Irish commercial farrow‐to‐finish herds

This study aimed to provide new insights into the epidemiology of Salmonella in pig production, focusing on potential shedding patterns in breeding pigs throughout a full production cycle and the risk of transmission of infection from the sow to her offspring. A longitudinal study was conducted on five farrow‐to‐finish commercial pig farms. In each herd, shedding of Salmonella in faeces was monitored in breeders through service, gestation and lactation. Swabs of the farrowing room floor and pools of faeces from piglets were collected on two occasions during lactation. Environmental pen swabs were also taken in the weaning and finisher houses. Salmonella isolates were serotyped, tested for antimicrobial resistance (AMR) and typed by Multiple‐Locus Variable number tandem repeat Analysis (MLVA). Shedding by breeding pigs was low in all stages of the production cycle; 5% of sows shed at service, the production stage with highest risk of shedding (p < .01), 1.6% shed during gestation and 2.5% after farrowing. Salmonella was detected in 4% of piglet faecal pools in the second week post‐farrowing and 5% in the fourth week. Serotyping and AMR profiles of Salmonella isolates revealed that strains in sows and gilts were mostly different from strains isolated in weaner and finisher facilities. MLVA typing confirmed that the source of infection in piglets was in most instances the contaminated environment rather than their dam. Based on the typing results, it appears that sows do not pose a major risk in the maintenance and transmission of Salmonella to their progeny but instead the contaminated pen environment is more significant in the perpetuation of the organism on farm.     

A monolithic photovoltaic-photoelectrochemical device for hydrogen production via water splitting

Direct water electrolysis was achieved with a novel, integrated, monolithic photoelectrochemical-photovoltaic design. This photoelectrochemical cell, which is voltage biased with an integrated photovoltaic device, splits water directly upon illumination; light is the only energy input. The hydrogen production efficiency of this system, based on the short-circuit current and the lower heating value of hydrogen, is 12.4 percent.     

Climate and vegetation history of the midcontinent from 75 to 25 ka: A speleothem record from crevice cave, missouri, USA

Four Missouri stalagmites yield consistent overlapping records of oxygen and carbon isotopic changes and provide a climate and vegetation history with submillennial resolution from 75 to 25 thousand years ago (ka). The thorium-230-dated records reveal that between 75 and 55 ka, the midcontinental climate oscillated on millennial time scales between cold and warm, and vegetation alternated among forest, savanna, and prairie. Temperatures were highest and prairie vegetation peaked between 59 and 55 ka. Climate cooled and forest replaced grassland at 55 ka, when global ice sheets began to build during the early part of Marine Oxygen Isotope Stage 3.     

A long-snouted predatory dinosaur from africa and the evolution of spinosaurids

Fossils discovered in Lower Cretaceous (Aptian) rocks in the Tenere Desert of central Niger provide new information about spinosaurids, a peculiar group of piscivorous theropod dinosaurs. The remains, which represent a new genus and species, reveal the extreme elongation and transverse compression of the spinosaurid snout. The postcranial bones include blade-shaped vertebral spines that form a low sail over the hips. Phylogenetic analysis suggests that the enlarged thumb claw and robust forelimb evolved during the Jurassic, before the elongated snout and other fish-eating adaptations in the skull. The close phylogenetic relationship between the new African spinosaurid and Baryonyx from Europe provides evidence of dispersal across the Tethys seaway during the Early Cretaceous.     

Use of the Rubber Elasticity Theory to Characterize the Viscoelastic Properties of Wheat Flour Doughs

The viscoelastic properties of durum wheat flour doughs were measured using the extensigraph in uniaxial extension and the Rheometrics mechanical spectrometer in oscillatory shear. The research examined the effect of increasing density of cross-links on rubber elasticity in these systems. The stress-strain behavior of durum wheat flour dough was not well simulated by Mooney-Rivlin type nonlinear elasticity. Addition of increasing amounts of iodate made the dough show appreciable strain thickening behavior, approximating the behavior of natural rubbers The estimated apparent molecular weight between cross-links ranged from 10,500 to 16,000, much larger than that of rubbers, for which values are in the range of 500–1,000. When the Mooney-Rivlin equation was tested, it appeared to approximate only moderately well the extensional behavior of iodate-added wheat flour doughs at finite but low extensions, where the finite extensibility of chains is not a factor. It is hypothesized that the cross-linked network is highly diluted with hydrogen and hydrophobic bonds that limit the applicability of rubberlike elasticity theories. Increasing the cross-linked density using iodic acid developed matrices that moved the behavior of durum flour doughs closer to Mooney-Rivlin behavior.     

Intestinal Contents Supernatant Viscosity of Rats Fed Oat-Based Muffins and Cereal Products

The intestinal contents viscosities of oat-based breakfast cereals and muffins were examined. Male Sprague-Dawley rats were adapted for four days to a semipurified diet (AIN-76A). Following an overnight fast, the animals were meal-fed 5 g of either the AIN-76A diet (containing 5% cellulose), the AIN-76A diet containing 2% guar gum, whole-grain oat flour, one of five cereals (corn flakes, cooked oatmeal, uncooked oatmeal, cooked oat bran, or Cheerios), or one of two types of muffins (containing whole-grain oat flour or oatmeal). Two hours after presentation of the meal, the animals were killed, the small intestines removed, and the contents collected. The contents were centrifuged, and the viscosity values of the undiluted supernatants were determined. The supernatant viscosity from rats fed the AIN-76A diet was negligible (<5 mPa·sec), whereas that from rats fed guar gum was high (396 ± 117 mPa·sec). Of the cereals fed, corn flakes resulted in the lowest viscosity (<5 mPa·sec). However, all oat-based cereals resulted in high intestinal contents supernatant viscosity levels (cooked oatmeal 368 ± 128, uncooked oatmeal 307 ± 107, cooked oat bran 301 ± 85, Cheerios 199 ± 58, mPa·sec) with no statistically significant differences. The intestinal contents viscosity values for the whole-grain oat flour muffin and oatmeal muffin were 233 ± 52 and 111 ± 26 mPa·sec, respectively, a statistically significant difference (P < 0.05). This suggests that the form of the oat within a food may influence the degree of viscosity produced within the small intestine after that food is consumed.