Binding of SH2 domains of phospholipase C gamma 1, GAP, and Src to activated growth factor receptors

Phospholipase C gamma 1 (PLC gamma 1) and p21ras guanosine triphosphatase (GTPase) activating protein (GAP) bind to and are phosphorylated by activated growth factor receptors. Both PLC gamma 1 and GAP contain two adjacent copies of the noncatalytic Src homology 2 (SH2) domain. The SH2 domains of PLC gamma 1 synthesized individually in bacteria formed high affinity complexes with the epidermal growth factor (EGF)- or platelet derived growth factor (PDGF)-receptors in cell lysates, and bound synergistically to activated receptors when expressed together as one bacterial protein. In vitro complex formation was dependent on prior growth factor stimulation and was competed by intracellular PLC gamma 1. Similar results were obtained for binding of GAP SH2 domains to the PDGF-receptor. The isolated SH2 domains of other signaling proteins, such as p60src and Crk, also bound activated PDGF-receptors in vitro. SH2 domains, therefore, provide a common mechanism by which enzymatically diverse regulatory proteins can physically associate with the same activated receptors and thereby couple growth factor stimulation to intracellular signal transduction pathways.     

The effect of field beans on growth and flavour of broilers

The effects of feeding diets containing 45% field beans (Vicia faba L.) to broilers for up to 9 weeks were studied. Simultaneous chemical and taste panel analyses of muscle samples were carried out. Although small differences were detected by gas chromatography, no differences in flavour were found. This suggests that detailed chromatographic analysis may only be valuable after taste panel evaluation has shown differences in flavour.     

Effect of age and sex on the eviscerated yield,muscle and edible offal of a commercial broiler strain

1. Comparisons of the effects of age (up to 364 d) and sex on the rate of growth, eviscerated yield, blood loss and yield of skin, breast, thigh and drumstick muscles, heart, liver and gizzard have been made on a commercial British broiler strain.

2. Male broilers grew linearly up to 76 d whereas the females grew more slowly after 35 d. At 364 d the difference in live body weight was small.

3. Up to 56 d, males had a slightly higher eviscerated yield. There was no significant difference between the sexes beyond this age.

4. The proportional yield of breast muscle was variable with age, whereas that of thigh and drumstick increased with age in the male, particularly at 175 and 364 d.

5. After 35 d the proportion of skin was larger in females, whereas the gizzard as a proportion of live body weight in both sexes decreased rapidly between 21 and 76 d. Blood loss during killing was always higher in male broilers after 21 d.     

Local Control of Microdomain Orientation in Diblock Copolymer Thin Films with Electric Fields

Local control of the domain orientation in diblock copolymer thin films can be obtained by the application of electric fields on micrometer-length scales. Thin films of an asymmetric polystyrene-polymethylmethacrylate diblock copolymer, with cylindrical polymethylmethacrylate microdomains, were spin-coated onto substrates previously patterned with planar electrodes. The substrates, 100-nanometer-thick silicon nitride membranes, allow direct observation of the electrodes and the copolymer domain structure by transmission electron microscopy. The cylinders aligned parallel to the electric field lines for fields exceeding 30 kilovolts per centimeter, after annealing at 250°C in an inert atmosphere for 24 hours. This technique could find application in nanostructure fabrication.     

Mg/Al ordering in layered double hydroxides revealed by multinuclear NMR spectroscopy

The anion-exchange ability of layered double hydroxides (LDHs) has been exploited to create materials for use in catalysis, drug delivery, and environmental remediation. The specific cation arrangements in the hydroxide layers of hydrotalcite-like LDHs, of general formula Mg2+(1-x)Al3+(x)OH2(Anion(n-)(x/n)).yH2O, have, however, remained elusive, and their elucidation could enhance the functional optimization of these materials. We applied rapid (60 kilohertz) magic angle spinning (MAS) to obtain high-resolution hydrogen-1 nuclear magnetic resonance (1H NMR) spectra and characterize the magnesium and aluminum distribution. These data, in combination with 1H-27Al double-resonance and 25Mg triple-quantum MAS NMR data, show that the cations are fully ordered for magnesium:aluminum ratios of 2:1 and that at lower aluminum content, a nonrandom distribution of cations persists, with no Al3+-Al3+ close contacts. The application of rapid MAS NMR methods to investigate proton distributions in a wide range of materials is readily envisaged.     

Effect of electrical and gaseous stunning on the carcase and meat quality of broilers

1. The aim of the experiment was to investigate the effect of gaseous stunning methods on the carcase and meat quality of broilers (dead weight 1.0 to 2.3 kg) in comparison with electrical stunning.

2. Two replicates of broilers (age 54 and 59 d respectively) were stunned in carbon dioxide, in argon or by electric current, and the carcases were plucked either by a mechanical plucker or by hand.

3. Carcase and meat quality were evaluated to determine the effect of these stunning treatments and plucking methods. The quality factors measured included pH at 20 min post‐mortem, ultimate pH, texture and colour of the pectoralis major muscle, and the incidence of carcase appearance defects, cooking loss, broken bones and bruises in the breast and leg muscles.

4. Stunning method had a significant effect on pH at 20 min, ultimate pH, texture and colour of breast meat. Plucking method had a significant effect on the cooking loss and texture.

5. Argon stunning resulted in fewer muscle haemorrhages, a more rapid early post‐mortem fall in pH and more tender breast meat than in the electrically stunned broilers; carbon dioxide stunned broilers had intermediate values for pH decline and meat tenderness but were not significantly different from argon stunning regarding muscle haemorrhages.

6. Appearance defects occurred to a similar extent in all the stunning methods and mechanical plucking resulted in 4 times as many defects compared with hand plucking; the incidence of broken bones was higher in mechanically plucked broilers than in hand plucked carcases.

7. Gaseous stunning of broilers produced relatively better quality carcases and meat than electrical stunning, and therefore may have commercial advantages.