Experimental infection of normal and immunosuppressed pigs with Pseudomonas pseudomallei

A single dose of 5 x 10(8) bacilli of Pseudomonas pseudomallei by intratracheal injection resulted in acute (21 cases) or chronic (19 cases) melioidosis in 40 of 48 pigs. Fifteen (10 acute and 5 chronic) had been immunosuppressed by cyclophosphamide before inoculation. The major clinical signs were initial fever, marked neutrophilia and, in the acute cases, respiratory distress. There were no signs of the nasal and ocular discharge, paresis or diarrhoea seen in acute cases in south-east Asia. The cyclophosphamide treatment caused a significant decrease in the neutrophil count by 7 d after inoculation in all 15 immunosuppressed pigs, and all were culture positive at necropsy. Eight of the 33 non-treated pigs were culture negative at necropsy. Pigs overcoming the initial phase of infection had more abscess-like nodules that were bacteriologically sterile at necropsy than the pigs with acute cases of melioidosis. P. pseudomallei was isolated predominantly from the spleen, lungs and the injection site. Although only one strain was used in this study, it is likely that Australian strains of P. pseudomallei are not as virulent as the south-east Asian isolates.     

Tracking the long-term decline and recovery of an isolated population

Effects of small population size and reduced genetic variation on the viability of wild animal populations remain controversial. During a 35-year study of a remnant population of greater prairie chickens, population size decreased from 2000 individuals in 1962 to fewer than 50 by 1994. Concurrently, both fitness, as measured by fertility and hatching rates of eggs, and genetic diversity declined significantly. Conservation measures initiated in 1992 with translocations of birds from large, genetically diverse populations restored egg viability. Thus, sufficient genetic resources appear to be critical for maintaining populations of greater prairie chickens.     

高压线电磁场强度对大孔径闪烁仪观测的影响

大孔径闪烁仪(Large Aperture Scintillometer, LAS)是测量水平距离上250~4 500 m 地表能量平衡和水热通量的仪器。在其红外波传输的过程中会受到环境因素以及下垫面属性的影响。鉴于外界条件的复杂性, 还会受到树木的阻挡以及高压线电磁场辐射等因素的影响。本文通过分析2009 年8 月~2010 年3 月在中国科学院栾城农业生态系统试验站开展LAS 观测过程中的影响因素, 研究了高压输电线电磁场对LAS 观测的影响。结果表明, 当LAS 红外光路径距高压线过近时对测定的感热通量H_LAS 影响较大, 导致计算结果与实际不符。通过计算提出了避免高压输电线电磁场干扰LAS 观测信号的安全安装距离应是保证高压输电线电磁场强度小于4.05 μT 的距离。结果可为开展同类观测试验提供参考。     

Measurement of dough specific volume in chemically leavened dough systems

Gas production and gas retention properties of doughs are pivotal to the manufacture of bread of good quality, but these properties are rarely measured directly in fermenting dough due to a paucity of suitable instrumentation. A digital image analysis-based method was used to measure the dynamic specific volume (DSV) of various chemically leavened dough systems. Sodium bicarbonate (1.4–4.2 g per 100 g of flour) in combination with equivalent neutralizing amounts of the leavening acidulants glucono-delta-lactone, potassium acid tartrate, adipic acid or sodium acid pyrophosphate consistently increased the specific volume of bread dough so that void fractions in the dough spanned between 5 and 67% at ordinary fermentation temperatures. The relationship between the specific volume of dough at the end of fermentation and the actual gas evolved (measured independently) was essentially linear and was characterized by a slope that provided a good index of the actual gas-trapping properties of dough. Therefore, the use of the DSV technique in conjunction with chemical leaveners offers the possibility of obtaining quantitative, real time information on the gassing capacity of the leavening system and the gas-holding capacity of the dough.     

Long‐term Effects of Pyrethrin and Cyfluthrin,a Type II Synthetic Pyrethroid,Insecticide Applications on Bull Reproductive Parameters

The objectives of this study were to determine effects of cyfluthrin and pyrethrin spray products, used in combination with cyfluthrin topical and ear tag applications, on bull reproductive parameters over 18 weeks. Angus or Angus x Simmental bulls were randomly assigned to one of three treatment groups: (i) no exposure to pyrethrins/cyfluthrin (CONT; n = 10), (ii) cyfluthrin ear tag and topical applications (ET; n = 10), or (iii) cyfluthrin ear tag, topical, premise spray and pyrethrin fog spray applications (ET+S; n = 8). Bull body weight was measured every 3 week, and body condition score and scrotal circumference were recorded on weeks 0, 9 and 18. Semen and serum were collected every 3 weeks for sperm evaluation and testosterone measurement, respectively. There was a treatment × week interaction (p < 0.01) for sperm with primary defects; bulls in CONT group had a greater (p = 0.01) percentage of sperm with primary defects than bulls treated with insecticides at week 18. Overall and progressive sperm motility, normal sperm morphology, secondary sperm defects and serum testosterone concentrations changed (p < 0.01) over time in all bulls; however, treatment did not affect (p ≥ 0.13) any of these parameters. There were also no treatment effects (p ≥ 0.08) on bull body weight, body condition score or scrotal circumference. The use of pyrethrin‐ and cyfluthrin‐based insecticides, regardless of application, did not negatively affect reproductive parameters in beef bulls when administered over 18 weeks.     

Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough

Mixing is critical to attainment of a desirable gas cell distribution in dough. By varying mixer headspace pressure, changes in the mechanical properties of dough were investigated as a function of the dough's void concentration using low frequency (50 kHz) ultrasonic techniques. For the mixer used, this allowed the volume fraction of voids (Φ) to be varied from ≈0.01 to 0.08. The ultrasonic attenuation of longitudinal waves increased linearly with increases in Φ. If, as reported, pressure reductions during mixing decrease the number density of the voids but do not affect void size, the change in attenuation is proportional to the number of voids. By contrast, the velocity of longitudinal ultrasonic waves decreased dramatically with increasing Φ in the range 0.012 < Φ < 0.03, dropping from a value near that of water to values well below the velocity of sound in air. At higher Φ, the velocity decrease was less rapid. The longitudinal elastic modulus determined from these ultrasonic results shows that the mechanical properties of the dough are sensitive to the presence of gas bubbles. At low void fractions, the elastic behavior of dough is also influenced by changes in dough matrix properties.     

Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

Gluten was isolated from three durum wheat cultivars with a range in strength. Gluten was further fractionated to yield gliadin, glutenin and high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits (GS). The gluten and various fractions were used to enrich a base semolina. Enriched dough samples were prepared at a fixed protein content using a 2‐g micromixograph. Mixing strength increased with addition of gluten. Dynamic and creep compliance responses of doughs enriched with added gluten ranked in order according to the strength of the gluten source. Gliadin addition to dough resulted in weaker mixing curves. Gliadin was unable to form a network structure, having essentially no effect on dough compliance, but it did demonstrate its contribution to the viscous nature of dough (increased tan δ). Source of the gliadin made no difference in response of moduli or compliance. Addition of glutenin to the base semolina increased the overall dough strength properties. Glutenin source did influence both dynamic and compliance results, indicating there were qualitative differences in glutenin among the three cultivars. Enrichment with both HMW‐GS and LMW‐GS increased overall dough strength. Source of HMW‐GS did not affect compliance results; source of LMW‐GS, however, did have an effect. The LMW‐2 proteins strengthened dough to a greater extent than did LMW‐1. Mechanisms responsible for dough viscoelastic properties are described in terms of reversible physical cross‐links.