Genetic association between milk yield,stayability, and mastitis in Holstein cows under tropical conditions

The objective of this study was to estimate genetic parameters for milk yield, stayability, and the occurrence of clinical mastitis in Holstein cows, as well as studying the genetic relationship between them, in order to provide subsidies for the genetic evaluation of these traits. Records from 5,090 Holstein cows with calving varying from 1991 to 2010, were used in the analysis. Two standard multivariate analyses were carried out, one containing the trait of accumulated 305-day milk yields in the first lactation (MY1), stayability (STAY) until the third lactation, and clinical mastitis (CM), as well as the other traits, considering accumulated 305-day milk yields (Y305), STAY, and CM, including the first three lactations as repeated measures for Y305 and CM. The covariance components were obtained by a Bayesian approach. The heritability estimates obtained by multivariate analysis with MY1 were 0.19, 0.28, and 0.13 for MY1, STAY, and CM, respectively, whereas using the multivariate analysis with the Y305, the estimates were 0.19, 0.31, and 0.14, respectively. The genetic correlations between MY1 and STAY, MY1 and CM, and STAY and CM, respectively, were 0.38, 0.12, and ?0.49. The genetic correlations between Y305 and STAY, Y305 and CM, and STAY and CM, respectively, were 0.66, ?0.25, and ?0.52.     

Singing icebergs

Sustained harmonic tremor signals were recorded by the seismographs of the German Neumayer Base seismological network in western Dronning Maud Land, Antarctica. These tremor episodes, lasting up to 16 hours, were recorded up to 820 kilometers from the source. Their spectra show narrow peaks with fundamental frequencies ranging from 0.5 to 6 hertz, more than 30 integer harmonic overtones, and frequency gliding, resembling volcanic tremor. Frequency-wave number analysis suggested a moving source, which was recognized as iceberg B-09A traveling along the coast of eastern Antarctica. The most probable tremor sources are fluid-flow-induced vibrations inside the iceberg's tunnel/crevasse systems.     

Geo‐Pedogenese mariner Rohmarschen Spiekeroogs

Geo‐pedogenesis of Salic Fluvisols on the North Sea island of Spiekeroog Although the mainland's Salic Fluvisols of the southern North Sea coast are rich in carbonate, those of the adjacent island Spiekeroog are not. Thus, the aim of this study was to investigate the Salic Fluvisols of Spiekeroog in comparison to those of the mainland and to find out the reasons for the lack of carbonate, which was supposed to be an interaction between sedimentation and sulfur dynamics. The vegetation, many physical and chemical properties (e.g. pH, C_org, salinity, Fe_od, exchangeable cations, CEC) of the Spiekeroog Fluvisols are similar to those of the mainland. However, the Spiekeroog soil profiles extended over the marsh sediments, and the sand sediments below and they contained more silt and less clay and carbonate (0.3 – 34.5 g kg^–1) than the soils of the mainland. A survey proved carbonate‐free areas. The relatively moderate S dynamics showed a spatial and temporal stabile SO₄‐S‐fraction (0.3 – 0.6 mg g^–1), a fairly stabile HNO₃‐HCl‐S fraction (1.5 – 2.9 mg g^–1), but a variable HCl‐S fraction. The vertical Cs‐137 distribution showed peaks at 3 – 4 and 7 – 8 cm soil depth, indicating sedimentation rates of 0.2 – 0.5 cm a^–1. The results showed that moderate S dynamics lead to carbonate losses which are not compensated because of low sedimentation rates. Consequently, the Spiekeroog Salic Fluvisols will enter the terrestrial phase of soil development without carbonate. Thus, besides the usual pedogenesis of Eutric Fluvisols via Salic and Calcaric Fluvisols, the investigation proved a direct development from Salic to Eutric Fluvisols.     

Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches

Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like aroma character. We report here on the biogeneration of flavoring preparations with intense roasted notes, which are characterized by a high content of 2-acetyl-2-thiazoline. These flavoring preparations were obtained by fermentation of cysteamine, ethyl-L-lactate, and D-glucose with baker's yeast. The precursor of 2-acetyl-2-thiazoline, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, was prepared under mild conditions by microbial reduction of the carbonyl group of 2-acetyl-2-thiazoline using baker's yeast as biocatalyst. The addition of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as aroma precursor to pizza dough resulted in an increase of the roasted note.     

Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees

Recent model studies on trigonelline decomposition have identified nonvolatile alkylpyridiniums as major reaction products under certain physicochemical conditions. The quaternary base 1-methylpyridinium was isolated from roasted and ground coffee and purified by ion exchange and thin-layer chromatography. The compound was characterized by nuclear magnetic resonance spectroscopy ((1)H, (13)C) and mass spectrometry techniques. A liquid chromatography-electrospray ionization tandem mass spectrometry method was developed to quantify the alkaloid in coffee by isotope dilution mass spectrometry. The formation of alkylpyridiniums is positively correlated to the roasting degree in arabica coffee, and highest levels of 1-methylpyridinium, reaching up to 0.25% on a per weight basis, were found in dark roasted coffee beans. Analyses of coffee extracts also showed the presence of dimethylpyridinium, at concentrations ranging from 5 to 25 mg/kg. This is the first report on the isolation and quantification of alkylpyridiniums in coffee. These compounds, described here in detail for the first time, may have an impact on the flavor/aroma profile of coffee directly (e.g., bitterness), or indirectly as precursors, and potentially open new avenues in the flavor/aroma modulation of coffee.