Distribution and Phytoavailability of Lead in a Soil Contaminated with Lead Shot

Water, Air, &; Soil Pollution - This paper presents a study of Pb contamination of soil at a clay target shooting facility in Canterbury, New Zealand. The spatial distribution of Pb...     

Glyphosate injury on Cyperus esculent us leaves and basal bulbs: histological study

The effect of glyphosate on leaves and basal bulbs of yellow nutsedge (Cyperus esculentus L.) plants was studied. Treatment with glyphosate did not affect leaf anatomy, although light necrotic spots were seen on the veins. In contrast, basal bulb organization was greatly affected with large necrotic zones and disorganization in the vascular cylinder due to herbicide accumulation. Depletion or disappearance of vacuolar phenols was observed in bulbs of plants treated with the highest doses of glyphosate. The most remarkable effect of glyphosate was the appearance of one layer of sclerenchymatic cells between root and rhizome primordia and the cortical tissues which could play an important role in the inhibition of rhizome and root emergence by the herbicide.     

A long-snouted predatory dinosaur from africa and the evolution of spinosaurids

Fossils discovered in Lower Cretaceous (Aptian) rocks in the Tenere Desert of central Niger provide new information about spinosaurids, a peculiar group of piscivorous theropod dinosaurs. The remains, which represent a new genus and species, reveal the extreme elongation and transverse compression of the spinosaurid snout. The postcranial bones include blade-shaped vertebral spines that form a low sail over the hips. Phylogenetic analysis suggests that the enlarged thumb claw and robust forelimb evolved during the Jurassic, before the elongated snout and other fish-eating adaptations in the skull. The close phylogenetic relationship between the new African spinosaurid and Baryonyx from Europe provides evidence of dispersal across the Tethys seaway during the Early Cretaceous.     

Campylobacter

Species within the genus, Campylobacter, have emerged over the last three decades as significant clinical pathogens, particularly of human public health concern, where the majority of acute bacterial enteritis in the Western world is due to these organisms. Of particular concern are the species, C. jejuni and C. coli, which are responsible for most of these gastrointestinal-related infections. Although these organisms have already emerged as causative agents of zoonoses, several aspects of their epidemiology and pathophysiology are only beginning to emerge. Trends in increasing antibiotic resistance are beginning to emerge with oral antibiotics, which may be the drug of choice for when it is necessary to intervene chemotherapeutically. This review wishes to examine (i) emerging clinical aspects of the disease, such as Guillain Barre syndrome (GBS), (ii) the association between these organisms and poultry as a natural host, (iii) environmental aspects of Campylobacter epidemiology, (iv) the emergence of atypical campylobacters (v) emerging trends in antibiotic resistance, (vi) adoption of modern methods for the detection of campylobacters.     

Prediction of total phenols,condensed tannins,and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy

The reported high phenolic levels in sorghum have led an interest from sorghum breeding programs in developing and identifying germplasms with high phenolic levels, which require screening a large number of samples to find those with the highest levels. Since wet chemistry screening methods are slow, expensive, and destructive, the use of NIR calibration curves could be an alternative. The objectives of this project were to determine the variation range in total phenols, condensed tannins, and 3-deoxyanthocyanidin levels in a diverse set of sorghum genotypes and to assess the predictive value of NIR curves to estimate these compounds in sorghum. A calibration curve to estimate each compound was developed and validated with an independent validation set. Calibration curve correlations for total phenols, condensed tannins, and 3-deoxyanthocyanidins were r = 0.98, 0.97, and 0.99, respectively. Correlations between NIR-predicted values and reference values in the validation set were significant for total phenols (r = 0.93), condensed tannins (r = 0.81) and 3-deoxyanthocyanidin (r = 0.82). These indicated that sufficient variation for these compounds existed within sorghum and that NIR calibration curves could be used to rapidly and non-destructively predict total phenols, condensed tannins, and 3-deoxyanthocyanidins concentrations in whole grain sorghum.     

Regional and circadian variations of sweating rate and body surface temperature in camels (Camelus dromedarius)

It was the aim of this study to investigate the regional variations in surface temperature and sweating rate and to visualize body thermal windows responsible for the dissipation of excess body heat in dromedary camels. This study was conducted on five dromedary camels with mean body weight of 450 ± 20.5 kg and 2 years of age. Sweating rate, skin and body surface temperature showed significant (P < 0.001) circadian variation together with the variation in ambient temperature. However, daily mean values of sweating rate, skin and body surface temperature measured on seven regions of the camel body did not significantly differ. The variation in body surface temperature compared to the variation in skin temperature was higher in the hump compared to the axillary and flank regions, indicating the significance of camel's fur in protecting the skin from daily variation in ambient temperature. Infrared thermography revealed that flank and axillary regions had lower thermal gradients at higher ambient temperature (T_a) and higher thermal gradients at lower T_a, which might indicate the working of flank and axillary regions as thermal windows dissipating heat during the night. Sweating rate showed moderate correlation to skin and body surface temperatures, which might indicate their working as potential thermal drivers of sweating in camels.     

Fermented Sorghum as a Functional Ingredient in Composite Breads

Whole sorghum flour was fermented (a five‐day natural lactic acid fermentation) and dried under forced draught at 60°C, and evaluated for its effect on sorghum and wheat composite bread quality. In comparison with unfermented sorghum flour, fermentation decreased the flour pH from 6.2 to 3.4, decreased total starch and water‐soluble proteins, and increased enzyme‐susceptible starch, total protein, and the in vitro protein digestibility (IVPD). Fermentation and drying did not decrease the pasting temperature of sorghum flour, but slightly increased its peak and final viscosity. In comparison with composite bread dough containing unfermented sorghum flour, fermented and dried sorghum flour decreased the pH of the dough from 5.8 to 4.9, increased bread volume by ≈4%, improved crumb structure, and slightly decreased crumb firmness. IVPD of the composite bread was also improved. Mixing wet fermented sorghum flour directly with wheat flour (sourdough‐type process) further increased loaf volume and weight and reduced crumb firmness, and simplified the breadmaking process. It appears that the low pH of fermented sorghum flour inactivated amylases and increased the viscosity of sorghum flour, thus improving the gas‐holding capacity of sorghum and wheat composite dough. Fermentation of sorghum flour, particularly in a sourdough breadmaking process, appears to have considerable potential for increasing sorghum utilization in bread.