Isotopic fractionation of stratospheric nitrous oxide

We propose an isotopic fractionation mechanism, based on photolytic destruction, to explain the 15N/14N and 18O/16O fractionation of stratospheric nitrous oxide (N2O) and reconcile laboratory experiments with atmospheric observations. The theory predicts that (i) the isotopomers 15N14N16O and 14N15N16O have very different isotopic fractionations in the stratosphere, and (ii) laboratory photolysis experiments conducted at 205 nanometers should better simulate the observed isotopic fractionation of stratospheric N2O. Modeling results indicate that there is no compelling reason to invoke a significant chemical source of N2O in the middle atmosphere and that individual N2O isotopomers might be useful tracers of stratospheric air parcel motion.     

Microbial populations associated with the retting of melon pods ( Colocynthis citrullus L.) during seed recovery

The traditional process for the retting of melon pulp and microbiological characteristics in the recovery of melon seeds ( Colocynthis citrullus L.) were investigated. Melon pods were sliced open and exposed for seven days. The pulp underwent a natural fermentation that was characterised by the growth of microorganisms to 108–1010 cfu/g. The pH fluctuated between 4.8 and 5.1 with a lactic acid content of 0.72%. Bacillus subtilis, B. polymyxa, Lactobacillus fermentum, L. brevis and Streptococcus faecalis were the predominant microorganisms but, significant contributions were made by Staphylococcus saprophyticus and Enterobacter cloacae. Penicillium, Aspergillus and Rhizopus species including the yeasts, Sacharomyces cerevisiae Candida krusei and Deboromyces hansenii were isolated from the fermentation. Growth of microorganisms was completely inhibited in antibiotic-treated samples indicating that the melon pods were the main source of microorganisms for the fermentation.     

Influence of storage on chemical,microbial and consumer acceptability of a milk-like product made from melon seeds

The storage stability of melon milk at room (30 ± 2 ^°C)and refrigeration (10 ± 2 ^°C) temperatures was determined by analyzing changes in the chemical, microbial andsensory properties of the milk stored for 7 days. Theresults showed that at both storage temperatures, solublesolids and pH of the milk decreased while titratableacidity increased with storage. The standard plate countsincreased appreciably while coliforms were absent in themilk with storage at both storage temperatures. The overallacceptability score of the melon milk dropped duringstorage, the drop being faster at 30 ± 2 ^°C than at 10 ± 2 ^°C. The milk samples stored at 30 ± 2 ^°C and 10 ± 2 ^°C were acceptable only within one and three days, respectively; thereafter, theywere unacceptable.     

转变兽药行政审批理念提高兽药行政审批效能

兽药行政审批工作，是法律设定的具有强制力的政府行为，对管理相对人和生产者、畜产品消费者的利益影响重大，处理不好，很容易引发社会矛盾。兽药管理在管理制度、管理内容和管理形式上，与人用药品管理都有很多相似之处，国家食品药品监督管理局腐败案件的发生，给我们敲响了警钟。本文结合近年来兽药管理工作实践，借鉴发达国家的先进管理理念，从树立先进审批理念、严格审批程序和建立完善权力运行机制等3个方面着重阐述了兽药行政审批工作应坚持以科学发展观为指导，转变审批理念，完善审批程序，提高审批效能。     

Quality attributes of fermented yam flour supplemented with processed soy flour

Pretreated soy flour was used to replace 10, 20, 30 and 40% of fermented yam flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of amala, a popular West African food made from rehydrated yam flour, was investigated. Blanching (10 min in boiling water) and subsequent fermentation (24 h) as pretreatment methods produced flour that was lighter in color than the unfermented samples. Protein content of the yam-soy mixture increased from 3.5% in the control to 19.7% for 40% soy fortification. Water binding capacity increased from 212.6 g/100 g for the yam flour control to 257.3 g/100 g for the blend with 40% soy flour. However, swelling capacity and solubility were adversely affected with increased soy flour addition as dough became sticky and soft. There was no significant difference in color, taste, flavor or overall acceptability when compared with the control up to 20% soy substitution. Dough with 20% soy flour is a possibility for increasing the protein content of yam flour in human feeding.     

长臂猿克雷伯氏菌病病原鉴定

北京动物园一只雄性成年白眉长臂猿因右前肢第二趾有外伤，虽经治疗，但创口愈合不良，长时间暴露创面，感染后出现全身症状，于2005年6月28日死亡。死后剖检，肝脏质脆，肺淤血，右肺实变，并有豆腐渣样物沉着。从死亡动物的心血、肝脏和肺组织分离到纯粹的肺炎克雷伯氏菌。     

化脓棒状杆菌的分离与坚定

北京动物园的2头斑羚和1头岩羊相继发病死亡。剖检发现肺部均有淤血和化脓灶。经取其肺组织作细菌培养,均分离到纯粹的杆菌。经细菌形态、培养特性和生化特性分析,鉴定为化脓棒状杆菌。     

国家首席兽医官贾幼陵在国务院新闻办新闻发布会上的讲话

女士们、先生们: 今秋以来,经国家禽流感参考实验室确诊,我国内蒙古自治区、安徽省、湖南省先后各发生一起H5N1亚型高致病性禽流感疫情.     

Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye

Okpiye is a food condiment prepared by the fermentation ofProsopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10⁶–10⁸ cfu/g. Several species of bacteria especiallyB. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis andMicrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made byEnterobacter cloacae andKlebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence ofProteus andPseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show thatBacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.