Effect of thermal treatment on properties of OSB panels

The main objective of this study was to evaluate the effect of thermal treatment of strand particles (pre-treatment) and panels (post-treatment) on the physical and mechanical properties of OSB. The experimental design consisted of five treatments, with the evaluation of the following: two particle treatment temperatures (473.15 and 513.15 K) for a period of 60 min, thermal post-treatment of the panels produced with and without application of wax emulsion at 493.15 K for a period of 12 min, and panels without heat treatment (control). For each treatment, three panels were produced with adhesives based on phenol formaldehyde. The pressing cycle of the panels was at a pressure of 3.51 MPa, 433.15 K and 8 min. Through the analysis of the results, it was possible to draw the following conclusions: the panels produced with the particles heat-treated at 513.15 K showed the best dimensional stability. The thermal post-treatment caused a significant improvement in some of the physical properties of the panels without compromising the mechanical properties. The thermal pre-treatment provided a more pronounced effect on the panel properties than the thermal post-treatment providing improved physical properties and lower mechanical properties.     

Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread

Wheaten pocket-type flat breads were baked from refined flours fortified to contain iron from ferrous sulphate (FeSO₄), hydrogen-reduced elemental iron (Fe) or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). Individual and group visual detection thresholds were determined by the 3-alternative forced choice (3-AFC) test according to the American Society of Testing and Materials (ASTM) method E-1432. The group visual detection thresholds of FeSO₄, NaFeEDTA and Fe in bread were established in samples baked from the corresponding wheat flours fortified with 69.46, 236.82 and 304.97 mg iron/kg flour, respectively. Sensory testing showed that iron-fortified pocket-type flat breads were similar (P < 0.01) to regular bread when baked from flours formulated to contain iron at levels lower by 25% than the group visual detection thresholds of Fe and FeSO₄ and two 25% increments lower than the threshold of NaFeEDTA. These findings indicate that iron-fortified pocket-type flat breads, which are sensorially similar to regular bread, baked from flours that contained 52.1, 133.22 and 228.73 mg iron/kg flour as FeSO₄, NaFeEDTA and Fe, would provide the segment of the population at the highest risk of iron-deficiency anaemia, specifically women of childbearing age, with 91%, 207% and 346% of their recommended daily intakes for iron, respectively.     

Factors associated with ewe and lamb survival,and subsequent reproductive performance of sheep undergoing emergency caesarean section

Clinical records of all 212 ewes undergoing emergency caesarean surgery at a veterinary teaching hospital between January 2008 and December 2019 were evaluated retrospectively. Their age ranged from 1 to 10 years (median = 4 years), with German merino the predominant breed (48.1% of cases). The most frequently diagnosed indications were insufficient cervical dilatation (n = 94, 44.3%), uterine torsion (n = 50, 23.6%), foetopelvic disproportion (n = 31, 14.6%) and vaginal prolapse intra partum (n = 11, 5.2%). Fifty-four (25.5%) of the 212 ewes additionally suffered from one or more concurrent, pre-existing conditions. Overall ewe mortality until hospital discharge was 10.8% (23/212), and 3.8% (n = 6) for the 158 ewes without a history of concurrent disorders. Mortality during hospitalization increased to 31.5% (17/54) for those with pre-existing conditions. Total lamb mortality was 49.1% (173/352) until hospital discharge. Pre-existing conditions (p = .001) and the presence of post-surgical complications (p = .025) were identified as significant factors influencing dam mortality, while delayed presentation for veterinary attention with an observed duration of labour of >12 hr was identified as the most influential factor on total lamb mortality (p = .010). The presence of dead or emphysematous foetuses was not significant for ewe mortality. Follow-up information on further outcomes was available for 156 (82.5%) of the 189 discharged ewes. Eighty-nine animals (57.1%) were re-bred in the following season and achieved a 93.3% (83/89) pregnancy rate, while the remainder had either been slaughtered (n = 56, 35.9%), sold (n = 5, 3.2%) or had died of unknown causes (n = 3, 1.9%). The subsequent incidence of dystocia was 15.6% (n = 12) in the 77 ewes with available information on lambing ease. Adequate management of underlying conditions and timely intervention are important factors for best possible short-term outcomes. In the long term, the subsequent pregnancy rate was good and the incidence of subsequent dystocia was within the normal range.