The Elemental Composition of the Corona of Procyon: Evidence for the Absence of the FIP Effect

The chemical composition of the solar corona is not the same as that of the underlying photosphere. In the corona, elements with a first ionization potential (FIP) of /=10 electron volts (for example, oxygen, neon, and sulfur) by factors of 3 to 10 with respect to the photosphere. The origin of this FIP effect is unknown. The launch of the Extreme Ultraviolet Explorer Satellite (EUVE) opened up the spectroscopic capability required to determine elemental abundances in the coronae of other stars. Spectroscopic observations of the corona of the nearby F5 IV star Procyon obtained with EUVE have yielded estimates of the relative abundances of high- and low-FIP species. The results provide evidence that Procyon, unlike the sun, does not exhibit the FIP effect. Whether the sun or Procyon is more typical of the general late-type stellar population is of fundamental interest to the physics of stellar outer atmospheres and has a bearing on the origin of cosmic rays.     

A MADS-box gene necessary for fruit ripening at the tomato ripening-inhibitor (rin) locus

Tomato plants harboring the ripening-inhibitor (rin) mutation yield fruits that fail to ripen. Additionally, rin plants display enlarged sepals and loss of inflorescence determinacy. Positional cloning of the rin locus revealed two tandem MADS-box genes (LeMADS-RIN and LeMADS-MC), whose expression patterns suggested roles in fruit ripening and sepal development, respectively. The rin mutation alters expression of both genes. Gene repression and mutant complementation demonstrate that LeMADS-RIN regulates ripening, whereas LeMADS-MC affects sepal development and inflorescence determinacy. LeMADS-RIN demonstrates an agriculturally important function of plant MADS-box genes and provides molecular insight into nonhormonal (developmental) regulation of ripening.     

South american geochronology: radiometric time scale for middle to late tertiary mammal-bearing horizons in patagonia

Radiometric (potassium-argon) age determinations for basalts and tuffs associated with middle to late Tertiary mammal-bearing horizons in Patagonia, southern Argentina, permit refinement of boundaries and hiatuses between beds of Deseadan (early Oligocene) through Friasian (middle to late Miocene) age. At two localities beds of Deseadan age are overlain by basalts, which gave dates of 33.6 and 35.4 million years ago; 34.0 million years ago is tentatively accepted as a terminal date for known Deseadan. At several localities beds of Colhuehuapian age are underlain by basalts, which gave dates ranging from 28.8 to 24.3 million years ago; 25.0 million years is tentatively taken as a basal age for known Colhuehuapian. The paleontological hiatus between known Deseadan and known Colhuehuapian is thus in the order of 9.0 million years. Two tuffs from the Santa Cruz Formation (Santacrucian) gave ages of 21.7 and 18.5 million years. Plagioclase and biotite concentrates of an ignimbrite from the Collón Curá Formation (Friasian) gave ages ranging from 15.4 to 14.0 million years.     

Two-dimensional single strand conformation polymorphism (SSCP) of 16S rRNA gene fragments reveals highly dissimilar bacterial communities in an acidic fen

Genetic fingerprinting methods such as denaturing gradient gel electrophoresis (DGGE) and single strand conformation polymorphism (SSCP) are only able to separate about 20–40 well-distinguishable bands (signals) within each sample. As a result, the diversity of 16S rRNA genes within biological samples may be underestimated, because multiple sequences can migrate at the same rate to form a single band. This study reports a two-dimensional SSCP fingerprinting method that has the capability to resolve hundreds of signals in a single fingerprint by using different gel temperatures in the two dimensions of the separation (20 °C and 30 °C, respectively). Unlike previous two-dimensional approaches, the method presented in this study does not rely on DNA products of variable lengths but is able to separate 16S rRNA gene fragments of the same length. To demonstrate the effectiveness of this new method, DNA samples from oxic and anoxic zones of an acidic fen were examined. Whereas one-dimensional SSCP fingerprints indicated high similarity (>93%) between 16S rRNA gene fragments from oxic and anoxic zones of the fen, the two-dimensional SSCP approach virtually found no similarities.     

Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts

Published research has indicated that ethyl 2-methylpropanoate, ethyl 2-methybutanaote, ethyl 3-methylbutanoate, hexanoic acid, butanoic acid, and 3-methylbutanoic acid are responsible for fruity fermented (FF) off-flavor; however, these compounds were identified in samples that were artificially created by curing immature peanuts at a constant high temperature. The objective of this study was to characterize the volatile compounds contributing to naturally occurring FF off-flavor. Volatile compounds of naturally occurring FF and no-FF samples were characterized using solvent-assisted flavor evaporation (SAFE), solid phase microextraction (SPME), gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) identified 12 potent aroma active compounds, none of which were the previously identified esters, with no consistent differences among the aroma active compounds in no-FF and FF samples. Hexanoic acid alone was identified in the naturally occurring FF sample using the SAFE GC-MS methodology, whereas two of the three previously identified esters were identified in natural and artificially created samples. The same two esters were confirmed by SPME GC-MS in natural and artificially created samples. This study demonstrated the need for caution in the direct application of data from artificially created samples until those compounds are verified in natural samples. However, these results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots.