Chronic lesions in geese photosensitized by Ammi majus.

Chronic lesions of the beak, footweb, and eye of geese photosensitized by the comsumption of Ammi majus (L.) are described, 7 weeks after the acute symptoms commenced. Sixty-four (48%) of the 133 birds in the flock showed various degrees of abnormality. All affected birds had stunting of the upper beak and cicatrization and thickening of the footweb. Eighty-nine percent of the affected birds showed ocular involvement, comprising chemosis, blepharoconjunctivitis, keratitis, symblepharon, ankyloblepharon, cicatricial ectropium, and mydriasis.     

Studies on Aftertaste of Tea

Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in chemical compositions lead to the changes in aftertaste of tea.Tea fermentation,in which tea catechins are transformed into thearubigins,lead to a strong,distinctive flavor but a plain aftertaste.Theanine has a sweet taste,with little or no aftertaste.The bitter aftertaste of transglucosylated steviosides was reduced when they were converted through transglucosylation of stevioside by α-amylase.Characteristics of aftertaste include quality,intensity,and duration.Foods that have lingering aftertastes typically have long sensation durations.A surface plasmon resonance （SPR） system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins.The β-cyclodextrin/SPR system can sense the bitter-astringent taste intensity of the green tea.The SPR system detected the stability of the complex between the gallate-type catechins and β-cyclodextrin,which can be interpreted as the aftertaste produced in humans by the gallate-type catechins.     

Fluoride in Tea and Its Risk Assessment

Tea plant absorbs from soil a large amount of fluorine （F） which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method.     

Embryogenetics: gene control of the embryogenesis of the eye

In recent years there have been significant advances in our knowledge and understanding of the genetic control of embryonic development. The aim of this paper is to review the current state of knowledge regarding genetic control of embryogenesis, the first stage of ocular development. Products of numerous genes participate in signaling, induction and control during the formation of the neural plate, groove and tube, key events leading to the development of the future eye.     

Metabolic blood profile of beef heifers during oestrous and non‐oestrous states

Haematological metabolic profiles in heifers could contribute to the development of proxies for oestrous detection and provide clues to further characterize biological changes during oestrus. One hundred and seven beef heifers were observed for oestrous behaviour twice daily for 124 days. Feed intake and productive performance (body weight and composition) traits were measured, and feed efficiency was determined using residual feed intake (kg DM/day). Blood plasma samples were collected when signs of oestrus were observed and every 30 ± 2 days. Heifers were considered in oestrus (n = 71) when plasma progesterone concentrations were <0.6 ng/ml. Least square means of blood metabolic parameters were compared between oestrous and non‐oestrous states and within oestrous groups according to performance traits and age. Heifers in oestrus exhibited higher concentrations of alkaline phosphatase, aspartate aminotransferase (AST), beta‐hydroxybutyric acid, creatine kinase (CK) and triiodothyronine (T3) than heifers in non‐oestrus. Heifers in oestrus revealed lower osmolality and concentrations of calcium, sodium and total protein than during non‐oestrus. Younger (and smaller) heifers had greater concentrations of CK, gamma‐glutamyl transferase (GGT), glucose and sodium than the older heifers. Heifers with lower fatness had increased osmolality and concentrations of cholesterol, CK, phosphorus, sodium and reduced T3 levels. Feed efficient heifers had greater levels of AST, cholesterol and GGT than inefficient heifers. Blood plasma parameters may be complementary to oestrous detection upon further validation; effects of age, feed efficiency, body size and body composition should be considered to optimize this haematological assessment.