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Future space missions will likely include plants to provide fresh foods and bioregenerative life support capabilities. Current spacecraft such as the International Space Station (ISS) operate at 1 atm (101 kPa) pressure, but future missions will likely use reduced pressures to minimize gas leakage and facilitate rapid egress (space walks). Plants for these missions must be able to tolerate and grow reliably at these reduced pressures. We grew two lettuce cultivars, 'Flandria' a green bibb-type and 'Outredgeous,' a red, loose-leaf type, under three pressures: 96 kPa (ambient control), 67 kPa (2/3 atm), and 33 kPa (1/3 atm) for 21 days in rockwool using recirculating nutrient film technique hydroponics. Each treatment was repeated three times using a different hypobaric chamber each time. A daily light integral of 17.2 Moles Photosynthetically Active Radiation per day was provided with metal halide lamps set to deliver 300 µmol m

W tekście podejmuję analizę tytułowych wad senatu Rzeczypospolitej w pracach Antoniego Popławskiego. Dodatkowo próbuję odpowiedzieć na pytanie o oryginalność wykładni autora wybranych do analizy prac. Dochodzę do wniosku, że w pracach przedstawiających refleksję moralną Popławski pozostawał pod przemożnym wpływem idei fizjokratycznych, kopiując prace Françoisa Quesnay’a. Natomiast w kwestiach ustrojowych rezygnował z bezpośredniego powielania pomysłów politycznych fizjokratów. Wbrew temu jednak w Zbiorze niektórych materii politycznych Popławskiego czytelna jest fizjokratyczna obawa o sprawność władzy kolegialnej i ufność w system monarchistyczny. Konsekwencją przyjęcia tej postawy była krytyka władzy senatu, jako narażonej na nieprzestrzeganie sprawiedliwości i naruszanie szlacheckiej wolności politycznej. Polityczne wywody Popławskiego, w przeciwieństwie do pism moralnych, nie były jedynie prostą kompilacją.

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduction of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.

The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of Entereobacteriace, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers.

Aquafaba is the water solution left over from cooking legumes, mainly chickpeas. The liquid can also be obtained from canned beans. Aquafaba is currently very popular as an egg replacement in vegan diets. The chemical composition of aquafaba depends on the type of legume, variety, genotype and parameters during production, such as cooking time or proportions of water to seeds. Aquafaba can be used for its nutritional properties. Aquafaba is starting to be used more widely in food technology as well, due to its innovative texture-shaping properties. The foaming, emulsifying, gelling and thickening properties of aquafaba can be used in plant-based food recipes, but also in animal-based food recipes and 3D printing. So far, aquafaba has been used to make meringues, cakes, cookies, bread, crackers and vegan dairy substitutes. This raw material is used for the production of low-calorie food and for people on an egg-free diet. Perhaps the potential of this product is greater. The use of waste from legumes will be the answer from food producers to the needs of consumers, for whom environmental protection or the clean label trend are particularly important. In order to effectively use aquafaba in food technology, it is necessary to standardize its production process and conduct further research on the potential of using other legumes.

The aim of this work was to assess the technological and nutritional quality of meat from female wild boars. The muscle samples – Musculus longissimus thoracis et lumborum (LTL) and Musculus semimembranosus (SM) – were taken from a total of 40 female wild boar after a hunt. Carcasses were allocated to five groups according to weight (group I – 30±5 kg; group II – 45±4.9 kg; group III – 60±4.7 kg; group IV – 75±5.2 kg; group V – 90±5 kg). Studies that have been carried out have shown that technological and nutritional properties of meat from wild boars depend on the mass of carcasses and the type of muscle. The pH of analyzed wild boar meat proved that there was normal glycolysis and glycogenolysis progress in all groups. The water holding capacity (WHC) of SM muscles from the lowest-weight carcasses was significantly (P≤0.01) lower as compared to the heavier carcasses. There were significant differences (P≤0.01) in the shear force of the LTL muscle between groups I, IV and V. The muscles cut from carcasses of a higher mass represent higher values of this parameter. The higher-mass carcasses were characterized by a darker color, which resulted from the higher concentration of myoglobin. The protein concentration increased with carcass weight. A similar effect of carcass weight on the content of intramuscular fat (IMF) was found. Due to the low calorie content, the meat of young wild boar may be an interesting and attractive component of the diet.

The Polish version of the article was published in Roczniki Humanistyczne 58 (2010), issue 2. The idea of the justice of the authority in the general meaning remains a central topic in Polish political theory. This has resulted in the frequent tackling of this problem, but it has not been reflected in the complexity of the theory. It is even difficult to talk about a theory in the case of the considerations analyzed. They were mostly very superficial mentions of the monarch’s justice, permeated with old-Polish legalism, a legalism reduced to the rule: the king is obliged to observe legal norms and to give priority to the good of those ruled over his own interests. This model determined the deliberations about justice. Most theoreticians could not see the possibility of strengthening the king’s influence on dispensing justice in the country, although there were exceptions to this view and not only among monarchists. Owing to this model in Polish political thought, after the fall of the First Republic of Poland it was easier to accept the idea of justice dispensed by broad bodies representing the community. The model was not even overturned by the instrumental transfer of the idea of natural justice to Poland. It was also not overturned by the doubts expressed by Wybicki about the possibilities of linking justice to the subjects’ happiness and political freedom.

BACKGROUND The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, taste, flavor, juiciness and color of meat products. The use of lower heat treatment temperature for a long time for cooking meat also positively affects its sensory properties and texture. The aim of the study was to determine the influence of marinating meat in kefir, yoghurt or buttermilk and cooking it sous vide (SV) on its physicochemical properties. METHODS Muscle cut into slices (m. longissimus dorsi thoracis) was placed in plastic bags, FDP were added to the meat, and the bags were then vacuum-sealed and refrigerated (4°C/48 h). After this time, one of the samples of each variant was analyzed, and the second was cooked SV (63°C/3 h). In the raw and cooked samples, the following were determined: chemical composition, acidity, redox potential, fat oxidation degree and physical parameters, such as texture (TPA test) and color (CIE Lab). RESULTS Marinating meat did not affect weight loss during meat storage and heat treatment, nor the moisture and protein content. Meat marinating decreased the pH, but had no effect on the content of fat oxidation products and the reduction potential in raw meat. Marinating meat in buttermilk and yogurt and cooking SV resulted in lowering the fat content and limiting oxidation, increasing the reduction potential, reducing hardness and chewiness and increasing the redness of the samples. CONCLUSIONS Marinating meat, especially in buttermilk or yogurt and cooking SV, improves its texture and color and limits oxidation processes. There was no positive effect of marinating meat in kefir on the parameters tested.

The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control.

The study was undertaken to determine selected properties of pasta supplemented with Moldavian dragonhead defatted flour (MDF) (by-product of oil extraction), added to the recipe up to 25 g/100 g. The pasta was evaluated with respect to the cooking quality (optimum cooking time (OCT), cooking losses (CL), weight increase index (WII)), firmness, color, nutrients content, and sensory characteristics (surface appeal, color, smell, taste, hardness, stickiness, overall acceptability, sensory acceptance index). The addition of MDF decreases the pasta extruder output up to 40%. The pasta fortified with MDF had higher OCT, CL, WII, and lower firmness, compared to control sample (100% semolina). It was concluded that MDF can be used in the concentration of 10 g/100g resulting in pasta with high nutritional content and sensory acceptance. This level of addition of MDF provided nutritional increase of 5.8% in proteins, 145% in dietary fiber and 50% in minerals, without negative affecting the cooking and sensory characteristics of pasta. This formulation resulted in sensory acceptance index of 88%. Furthermore, MDF is characterized by good composition of fatty acids with a high share of linolenic (62.21%) and linoleic acids (20.39%). Thus, MDF-fortified pasta can be used by consumers which look for a healthier diet.

Egyptian fruit bats (Rousettus aegyptiacus) are one of many species within zoologic collections that frequently develop iron storage disease. The goals of this retrospective multi-institutional study were to determine the tissue distribution of iron storage in captive adult Egyptian fruit bats and the incidence of intercurrent neoplasia and infection, which may be directly or indirectly related to iron overload. Tissue sections from 83 adult Egyptian fruit bats were histologically evaluated by using tissue sections stained with hematoxylin and eosin, trichrome, and Prussian blue techniques. The liver and spleen consistently had the largest amount of iron, but significant amounts of iron were also detected in the pancreas, kidney, skeletal muscle, and lung. Hepatocellular carcinoma (HCC; 11) was the most common neoplasm, followed by cholangiocarcinoma (4). Extrahepatic neoplasms included bronchioloalveolar adenoma (3), pulmonary carcinosarcoma (1), oral sarcoma (1), renal adenocarcinoma (1), transitional cell carcinoma of the urinary bladder (1), mammary gland adenoma (1), and parathyroid adenoma (1). There were also metastatic neoplasms of undetermined primary origin that included three poorly differentiated carcinomas, a poorly differentiated sarcoma, and a neuroendocrine tumor. Bats with hemochromatosis were significantly more likely to have HCC than bats with hemosiderosis (P = 0.032). Cardiomyopathy was identified in 35/77 bats with evaluable heart tissue, but no direct association was found between cardiac damage and the amount of iron observed within the liver or heart. Hepatic abscesses occurred in multiple bats, although a significant association was not observed between hemochromatosis and bacterial infection. To the authors' knowledge, this is the first publication providing evidence of a positive correlation between hemochromatosis and HCC in any species other than humans.

Summary The present study deals with the effect of acid whey (AW) on physicochemical properties of non-nitrite organic dry-cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry-cured organic loins were significantly (P

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds&mdash, Wrzos&oacute, wka, Uhruska, and Świniarka&mdash, and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76&ndash, 5.12 and 0.902&ndash, 0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content, no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g&minus, 1 of sample, while in fermented meat products it was significant higher (11.59&ndash, 16.37 mg g&minus, 1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80&ndash, 88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.

The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidistability indexes (AI, TI, h/H, and PI, respectively), thiobarbituric acid reactive substances (TBARS) value, and color parameters were investigated during ripening period (31, 62, and 93 days). The 10 min sonication did not have influence on AI, TI, and h/H indexes compared with C sample. However, we observed healthy improvements of AI (P 0.05), TI (P 0.01), h/H (P 0.001), and PI (P 0.001) indexes in W sample. Nevertheless, U10 fermented beef showed the lowest redness parameter in 93 day of ripening. The processes of lipid oxidation were found to be accelerated by the US treatment, however only after 31 days of ripening.

Summary The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB-12 probiotic strain and ripening period on the quality of dry-cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, aw, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g−1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g−1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half-year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry-cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB-12 at both levels is a good potential starter for meat fermentation.

In the 18th century the category of conscience became one of the rudimentary cultural values in Europe. For this reason, the relationship between politics and moral values became vital. However the earlier, modern European political theory was in opposition to the idea of governing on the basis of conscience, which is why the categories of truth and morality from the pre-Enlightenment period did not constitute any significant political values. In the Polish political thought of the second half of the 18 th century, there was the conviction that the politics cannot be separated from morality. Nonetheless the unwillingness of the king to interfere with the issues of the conscience, based on the values of the noble freedom and equality resulted in the fact that the Polish authors of the texts within the scope of the political theory had not made the king responsible for the truth and morality.

Hepcidin is the key regulator of iron homeostasis in the body. Iron storage disease (hemochromatosis) is a frequent cause of liver disease and mortality in captive Egyptian fruit bats (Rousettus aegyptiacus), but reasons underlying this condition are unknown. Hereditary hemochromatosis in humans is due to deficiency of hepcidin or resistance to the action of hepcidin. Here, we investigated the role of hepcidin in iron metabolism in one species of pteropodid bat that is prone to iron storage disease [Egyptian fruit bat (with and without hemochromatosis)], one species of pteropodid bat where iron storage disease is rare [straw-colored fruit bat (Eidolon helvum)], and one species of bat with a natural diet very high in iron, in which iron storage disease is not reported [common vampire bat (Desmodus rotundus)]. Iron challenge via intramuscular injection of iron dextran resulted in significantly increased liver iron content and histologic iron scores in all three species, and increased plasma iron in Egyptian fruit bats and straw-colored fruit bats. Hepcidin mRNA expression increased in response to iron administration in healthy Egyptian fruit bats and common vampire bats, but not in straw-colored fruit bats or Egyptian fruit bats with hemochromatosis. Hepcidin gene expression significantly correlated with liver iron content in Egyptian fruit bats and common vampire bats, and with transferrin saturation and plasma ferritin concentration in Egyptian fruit bats. Induction of hepcidin gene expression in response to iron challenge is absent in straw-colored fruit bats and in Egyptian fruit bats with hemochromatosis and, relative to common vampire bats and healthy humans, is low in Egyptain fruit bats without hemochromatosis. Limited hepcidin response to iron challenge may contribute to the increased susceptibility of Egyptian fruit bats to iron storage disease.

The objective of research was to evaluate the effect of the form, in which Mentha piperita was added, on oxidative and sensory properties of cooked sausage. The sausages were divided into groups: I – control without mint, II – with aqueous extract of dried leaves of mint, III – with dried mint and IV – with fresh mint. Instrumental color, pH value, aw, oxidation–reduction potential, thiobarbituric acid reactive substances values and sensory analysis were determined after production. The results showed that the addition of M. piperita did not significantly affect (P

Summary Selected parameters related to proteolysis were evaluated in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour parameters. Sonication significantly influenced the pattern of proteolysis providing higher nonprotein nitrogen content (NPN) and proteolysis index (PI). The highest intensity of proteolysis, as assessed by NPN and PI, occurred in an inoculated sample. Neither sonication nor inoculation with L. casei had a significant effect on total viable counts. Loins inoculated with L. casei had the highest lactic acid bacteria count, followed by the sonicated and nonsonicated control. This research shows that sonication followed by inoculation with L. casei ŁOCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry-aged meat cuts.

With an increasing quantity and variety of powders being produced in industry, there is growing need for information about material characteristics important for handling and processing. Knowledge of mechanical properties of food powders is essential for design of industrial equipment, efficient and reliable material processing as well as for estimation of quality of raw material (MOLENDA, STASIAK 2002). The knowledge of physical properties of food powders is also important for quality assessment of final product on-line as well as during later storage, handling and transport. Flow properties of powders influence handling and processing operations, such as flow from silos and hoppers, transportation, mixing, compaction and packaging (KNOWLTON et al. 1994).

The processes of food and fluid acquisition are necessary for the preservation of the animal's integrity. This review describes behavioral investigations concerning the role of one experiential factor in early infancy, that of, prior diet and its effect on the development of solid food preferences in cats. The results are presented in a broader investigative context, which includes behavioral data obtained both on precocial and altricial species. The emphasis of this review is on the two tendencies established by prior dietary experiences with nutritionally complete foods on later food preferences: the primacy effect and the novelty effect. The primacy effect is a preference of adult animals for their rearing diet, while the novelty effect is a preference for a novel diet. The latest attempt to explain these apparently contradictory effects is described. That is, if the taste environment is rich in many tastes of food in early life, the potential palatability of some foods may be masked or overshadowed; in contrast, if that environment is restricted to one specific food, the potential palatability of some foods may be revealed.

Isospora greineri sp. n. and Isospora superbusi sp. n. are described from captive superb glossy starlings, Lamprotornis superbus, from the Toronto Zoo succumbing to visceral coccidiosis. Sequence data from nuclear 18S recombinant DNA (rDNA) and mitochondrial cytochrome c oxidase subunit I (COI) loci from sporulated oocysts and infected tissues (liver, lung, or spleen) demonstrated two distinct Isospora sp. genotypes that varied in their relative abundance. In the tissues of one affected bird, as well as its associated fecal sample, two distinct COI sequences (1.7 % divergence) and two distinct 18S rDNA sequences (0.6 % divergence) were found at almost the same abundance; in other specimens, one of the 18S and one of the COI sequences were less abundant than the other. In the tissues of some birds, only a single COI and single 18S sequence were present. In all cases, the same pair of 18S rDNA and COI sequences fluctuated in abundance in parallel, indicating that there were two distinct species present rather than one species with more than one COI or 18S locus. The oocysts of these new species cannot be differentiated morphologically. Sporulated oocysts of both were spherical to subspherical measuring 17.7 ± 0.22 μm by 17.1 ± 0.20 μm with a mean L/W ratio of 1.03 ± 0.004. Sporocysts were ovoid measuring 13.5 ± 0.17 μm by 9.3 ± 0.15 μm with a mean L/W ratio of 1.4 ± 0.02. Sporocysts had a small Stieda body with indistinct sub-Stieda body; each sporocyst had a compact residuum. Two morphologically similar but genetically divergent Isospora species were shown to cause simultaneous enteric and extraintestinal infections in captive superb glossy starlings.

Four cats were fed with beef only (beef cats) and 4 cats were fed with tuna only (tuna cats) during the first 6 months of their lives. Thus, they were deprived of a variety of food tastes. The cats then were trained in instrumental conditioning. After criterion performance was achieved, they were retrained with alternated food: In the beef cats, tuna was used, and in tuna cats, beef was used. There were six stages with alternated food. The beef cats acquired a pushing response markedly slower than the tuna cats because they often refused to eat the beef reward. Moreover, both the beef and the tuna cats preferred tuna in stages with alternated food. In contrast, there was no difference in attractiveness between beef or tuna in another 4 cats nondeprived of a variety of food tastes. Hence, early deprivation of a variety of food tastes may reveal an inborn food preference.

The objective of the present study is to evaluate parameters that characterise the pulsing flow regime in a packed column operating with the cocurrent downflow of the gas and liquid phases. The paper presents the results of experiments aimed at determining the effect of the physicochemical properties of the liquid phase and the packing size on the velocity of liquid pulses travelling along the bed. These results are correlated and compared with the available literature data.

A number of alkylsilanes and alkylcarbosilanes of widely different molecular structure are characterized in terms of their ability to the formation of amorphous hydrogenated silicon-carbon (a-Si:C:H) film in atomic hydrogen-induced chemical vapor deposition. The compounds containing only the Si-C bonds or four-membered carbosilane rings appear to be inactive, while those with the Si-Si or Si-H bonds are capable of the a-Si:C:H film-formation. The reactivity of the latter group of compounds is characterized by the deposition yield parameter determined at the constant and variable feeding rates. Based upon the reactivity data a mechanism for the initiation step is proposed.

Arm wrestling has been recognized as a popular and potentially dangerous competition. Reports on injuries related to arm wrestling are increasing. The most important of these injuries are humeral shaft fractures. The generally accepted theory states that the shoulder joint is actively internally rotated against the opponent while the elbow is fixed in flexion resulting in enormous violent torque forces across the humeral shaft.The reported fracture morphology seems similar so we theorized that the basis of this fracture type is the bone structure. There is no experimental model of the arm wrestling fracture other than a virtual one. We assess morphology of the humeral bone by means of the bone cutting procedures and to verify the theory that the structure of humeral bone is a basis of the arm-wrestling fracture by means of newly developed model on human bones.Results of the study suggest that the humeral shaft fracture morphology during arm wrestling is based on the spiral structure of the bone combined with the direction of the revolving, rotational force during the match.The safety rules of the arm-wrestling match based on results of our experimental study and the literature metaanalysis are also formulate.

In cats, unanesthetized following transection of the brainstem at a level precluding painful sensation, and limiting ocular motility to a vertically oriented course (the pretrigeminal preparation), habituation of the orienting reflex, consisting of ocular fixation and smooth pursuit, readily transferred between moving visual stimuli directed first at one and then the other cerebral hemisphere. Under the same conditions, when the corpus callosum had been transected 2 weeks prior to the habituation, interhemispheric transfer was absent. Thus, despite substantial brainstem involvement and bilateral coordination of ocular motility the neocortex plays an essential role in this habituation, just as it does in the interhemispheric transfer of visual discrimination learning. This suggests that habituation is a fundamental form of learning in the mammalian forebrain.

A qualitative and quantitative analysis of seed mixtures, for example lupin seeds, may be carried through by vision computer systems equipped by a software suitable for morphometric measurements. The measurement procedures carried out by image analysis are characterised by a fast and simply performance but need the relevant instruments and a strict keeping the methodical conditions.