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Tight relationships exist in the local Universe between the central stellar properties of galaxies and the mass of their supermassive black hole (SMBH)1–3. These suggest that galaxies and black holes co-evolve, with the main regulation mechanism being energetic feedback from accretion onto the black hole during its quasar phase4–6. A crucial question is how the relationship between black holes and galaxies evolves with time; a key epoch to examine this relationship is at the peaks of star formation and black hole growth 8–12 billion years ago (redshifts 1–3)7. Here we report a dynamical measurement of the mass of the black hole in a luminous quasar at a redshift of 2, with a look back in time of 11 billion years, by spatially resolving the broad-line region (BLR). We detect a 40-μas (0.31-pc) spatial offset between the red and blue photocentres of the Hα line that traces the velocity gradient of a rotating BLR. The flux and differential phase spectra are well reproduced by a thick, moderately inclined disk of gas clouds within the sphere of influence of a central black hole with a mass of 3.2 × 108solar masses. Molecular gas data reveal a dynamical mass for the host galaxy of 6 × 1011solar masses, which indicates an undermassive black hole accreting at a super-Eddington rate. This suggests a host galaxy that grew faster than the SMBH, indicating a delay between galaxy and black hole formation for some systems.

COVID-19 has overwhelmed health services globally. Oral antiviral therapies are licensed worldwide, but indications and efficacy rates vary. We aimed to evaluate the safety and efficacy of oral favipiravir in patients hospitalised with COVID-19.

Fire influences soils, but it is difficult to attribute long‐term changes in soils to fire, given the short duration, and irregular return interval of most fires. Prescribed fire, in which landscapes are intentionally burned, offer some experimental control, but study sites where prescribed fire has been applied systematically over decades are rare. We had the opportunity to investigate the effects of prescribed fire on soil horizon thickness in Spodosols from a long‐term study in northern Florida, USA, in which three prescribed fire frequency treatments (1, 2, or 4 years) and an unburned control have been continuously maintained in replicated experimental plots for the last 60 years. We found that the thickness of the A horizon in these soils was diminished in the unburned control plots, relative to those in plots receiving regular fire treatments. While conclusions based on one morphological measurement, thickness, certainly have limitations, drivers of this peculiar finding may have implications for carbon storage and vulnerability in these fire‐maintained landscapes. Fire impacts soils, but its temporary and irregular occurrence presents challenges to researchers.Prescribed fire, where it is applied systematically, offers an opportunity to understand fire effects on soils.At a prescribed fire study that has been maintained for 60 years, we measured mineral soil horizon thicknesses.Thickness of the A horizon was diminished by an average of 2.6 cm in unburned controls compared to burned plots.

Pacific islands have different qualities which determine their life-cycles as travel destinations. The islands of Hawaii, Guam and Northern Marianas developed a substantial tourist industry due largely to their proximity to tourist generating areas. Simulated life-cyles of destinations can help other Pacific islands formulate effective plans to develop as a tourist area. The types of changes which can be planned through life-cycle models include adapting existing facilities to actual visitor rate and introducing innovative facilities which would redefine the island's tourist attractions.

Our objective was to compare metaphylaxis with tulathromycin (META) and vaccination with a pentavalent modified-live virus respiratory vaccine (MLV) in high-risk feedlot calves and their influence on health and growth performance during a 56-d receiving period.

Auction-derived steers (n = 36; initial BW = 284 ± 11 kg) were received to compare performance, rumination characteristics, and rumen pH differences due to alternative ration energy densities and feed management strategies during a 56 d receiving study. Cattle were weighed on day -1 and randomized to 1 of 3 treatments. Time spent ruminating was quantified with a three-axis accelerometer ear-tag. Rumen pH and temperature were logged in a random subset (n = 6 per treatment) by a ruminal bolus. Cattle were processed identically and housed in individual pens. The modified-live virus respiratory vaccination was delayed until day 28. The finisher (FIN) cattle were provided their daily feed as a high energy density (1.39 Mcal NEg/kg) diet. The finisher + hay (FIN+H) cattle were provided the same diet but were also offered 0.5% BW DM as coastal Bermudagrass hay on days 1, 4, 7, 10, 13, 16, 19, 22, 25, and 28. The control (CON) cattle were fed a low energy density (0.93 Mcal NEg/kg) diet from day 0 to 7, then transitioned to the FIN diet by replacing an additional 25% of the daily feed call with FIN every 7 d until 100% of the diet was FIN on day 29. Feed offering for CON was increased more aggressively (0.45 kg DM daily for days 1 to 7, every other day for day 8 to 14) than FIN and FIN+H (0.45 kg DM every other day for days 1 to 7, daily for days 8 to 14). Performance and DMI were analyzed using PROC MIXED in SAS with treatment as a fixed effect. Rumination, pH, and temperature models included repeated measures. There was no treatment difference observed for BW, average daily gain (ADG), or G:F (P ≥ 0.12). There was a treatment × day interaction (P = 0.06) for rumen temperature, where FIN increased more rapidly following vaccination on day 28 compared to CON (P ≤ 0.04). Daily rumination minutes were greater (P < 0.01) for CON than FIN from days 7 to 22. Additionally, CON had the greatest (P < 0.01) hourly rumination from 2000 to 0800 hours. Lower minimum daily rumen pH occurred in FIN+H (P ≤ 0.06) on weeks 1, 2 and 6 to 8 compared to CON. There were minimal statistical differences in area under the curve or time below pH thresholds, probably due to large animal-to-animal variation. Hourly rumen pH was reduced (P ≤ 0.05) for FIN vs. FIN+H and CON during the initial 28 d, but greater (P = 0.05) for FIN and FIN+H during the final 28 d. When cattle are individually fed, greater energy density rations can be fed initially without compromising performance, but this needs to be evaluated in group pens where greater DMI variation is probable.

Transition of newly received feedlot cattle from a forage- to grain-based diet is challenging, and the appropriate roughage level in receiving diets is debatable. Nutritionists must consider the paradox of dietary transition and roughage level to mitigate ruminal acidosis, yet concomitantly low feed intake presents difficulty in achieving nutrient requirements when metabolic demand is increased due to inherent stress and disease challenge during the receiving period. Previous research suggests that performance is improved at the expense of increased morbidity for newly received cattle consuming diets with less roughage and greater starch concentration. The clinical signs of bovine respiratory disease (BRD) and acute acidosis are analogous; therefore, it is probable that acidotic cattle are incorrectly diagnosed with BRD in both research and production settings. Additional research efforts have attempted to elucidate alterations in microbial populations and digestion, physiological response to inflammatory challenge, and immunological response to infectious bovine rhinotracheitis virus challenge in cattle consuming diets of various roughage levels. Furthermore, our understanding of the rumen microbiome is improving rapidly with culture-independent assays, products such as direct-fed microbials are available, and increased availability and use of fibrous byproduct ingredients requires further attention. Beef cattle nutritionists and producers should consider that the health benefit of receiving diets containing greater levels of roughage and lower energy may not compensate for the reduction in performance compared with feeding receiving diets with lower roughage and greater energy.

The study objectives were to determine the effect of oral hydration therapy and bovine respiratory disease (BRD) on rumination behavior, rumen pH, and rumen temperature. A random subset of high-risk, auction-sourced bulls from 3 truckload blocks (initial BW = 188.9 ± 19.1 kg) were fitted with a collar containing a 3-axis accelerometer to quantify rumination time and activity (n = 58) and administered a rumen pH and temperature data logging bolus (n = 33). At arrival, subset calves (n = 2 per pen) were balanced across treatment pens (n = 15 per treatment; n = 10 animals per pen) and randomized to receive 0.57 L water/45.4 kg BW from a modified oral drenching apparatus (H2O) or no water administration (CON). Standard arrival processing procedures were implemented including surgical castration. Modified-live virus respiratory vaccination was delayed until day 28. Technicians assigned a clinical illness score (CIS) daily; calves with CIS ≥ 2 and rectal temperature ≥ 40 °C were considered a BRD case (RCASE) and treated with an antimicrobial. The fixed effect of BRD cases vs. nontreated cohorts (RCON) was determined retrospectively using data from the accelerometer collar (n = 19 and 29) and rumen bolus (n = 12 and 21, for RCASE and RCON, respectively). Daily means and hourly means across days throughout the 56-d observation period were generated. Fixed effects were analyzed using the mixed model procedure with repeated measures. Daily rumen temperature was altered (P = 0.04) such that peak rumen temperature occurred earlier for H2O, whereas CON had increased (P ≤ 0.01) rumen temperature following delayed vaccination on day 28. Calves diagnosed with BRD had a transiently decreased (P = 0.04) active minutes between days 9 and 32, decreased (P < 0.01) active minutes between 0800 and 2000 h, decreased (P < 0.01) rumination time between 2000 and 0400 h, greater (P < 0.01) rumen temperature until delayed vaccination on day 28, and greater (P < 0.01) hourly rumen temperature between 0900 and 0300, and altered (P < 0.01) rumen pH. Earlier peak rumen temperature observed in H2O may indicate physiological modification enabling a more pronounced inflammatory response. Differences in rumination behavior and activity may be useful for early BRD detection.

Two hull-less barley cultivars, one with waxy starch and the other with high-amylose starch, were roller-milled unpearled and after 15% pearling. Flows of varying length, with diverse roll settings and roll surfaces were used to determine effects on the yield, composition, and properties of milled products. Similar trends were noted for the two cultivars. When using a short flow comprising four break passages and a sizing passage, power consumption during grinding was reduced by 10% when roll flute orientation was changed from dull-to-dull (D/D) to sharp-to-sharp (S/S). Flute orientation had minimal effects on the yield and brightness of flour, but SS grinding gave a higher yield of a fiber-rich fraction (FRF). FRF yield and composition are of particular interest because FRF has potential as a functional food ingredient due to elevated levels of ß-glucans (BG) and arabinoxylans (AX). When using smooth frosted rolls (SM) for the sizing passage, power consumption increased by several times over using fluted sizing rolls with little advantage for either yield or BG content of FRF. FRF starch damage increased when smooth sizing rolls were used, and water swelling, a measure of water hydration capacity, also increased. Setting break and sizing rolls sharp-to-sharp significantly lowered the mean particle size of the FRF fraction, accompanied by moderate declines in FRF BG and AX contents. FRF yield decreased =50% when milling flow was lengthened to three sizing passages with intermediate impact passages, with only a moderate accompanying increase in FRF fiber content, regardless of roll conditions. Pearling 15% before milling reduced the yield of FRF by ˜30% while moderately reducing flour yield. Flour brightness was improved by pearling. When barley was pearled, FRF contained higher amounts of BG, but lower amounts of AX, phenolics, ash, and protein.

Canada Western Amber Durum wheat cultivars (4), Canada Western Red Spring (1), and Canada Western Hard White Spring (1) wheat were grown at three sites in 2007 to evaluate the effect of genotype (G) and environment (E) on the quality of yellow alkaline noodles (YAN). YAN were evaluated for color, appearance, and cooked texture. Brightness (L*) and yellowness (b*) of YAN made from durum cultivars were significantly higher than common wheat. Durum flour yellow pigment content was approximately fourfold greater than common wheat while noodle speckiness was approximately half of CWRS at 2 hr with environment accounting for >75% of the variance for each parameter. Resistance to compression (RTC) and recovery (REC) of cooked durum alkaline noodles were equivalent or superior to common wheat noodles even when lower grade durum wheat flour was used. In conclusion, cooked durum noodle texture parameters were all significantly influenced by genotype and environment, with environment accounting for 66–71% of their variance.

Durum wheat straight-grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight-grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles.

A hard white spring wheat was milled to yield three patent flours with different starch damage levels by manipulating reduction grinding conditions, and each flour was sieved to give three different particle sizes (85–110, 110–132, 132–183 µm). Raw alkaline noodles were prepared using either 1% w/w kansui (sodium and potassium carbonates in 9:1 ratio) or 1% w/w sodium hydroxide. Noodles prepared with sodium hydroxide were significantly brighter, less red, and more yellow than those made with kansui. Differences in noodle color among flour treatments were evident but were attributable to differences in flour refinement rather to than particle size or starch damage. Noodles were rested for 1 hr after processing before cooking. Alkaline reagent was the main factor associated with cooking loss, being ˜50% greater for sodium hydroxide noodles because of higher pH compared with kansui noodles. Cooked sodium hydroxide noodles were thicker than kansui noodles, and cooked strands for both noodle types became thicker as starch damage increased and as particle size became coarser. Instrumental assessment of cooked noodle texture showed that maximum cutting stress (MCS), resistance to compression (RTC), recovery (REC), stress relaxation time (SRT), chewiness (CHE), and springiness (SPR) were influenced by the type of alkaline reagent. Flour particle size and starch damage also influenced noodle texture but the magnitude of the effects and the trends were dependent on alkaline reagent. MCS of kansui noodles was much greater than for sodium hydroxide noodles. MCS of kansui noodles increased as starch damage increased but, in contrast, MCS of sodium hydroxide noodles decreased with increasing starch damage. REC of kansui noodles increased with increasing starch damage and decreased with larger particle size, whereas for sodium hydroxide noodles REC decreased with increasing starch damage and declined dramatically with larger particle size. Kansui noodles exhibited significantly shorter SRT than sodium hydroxide noodles. SRT of kansui noodles was only moderately affected by starch damage and particle size, whereas for sodium hydroxide noodles, SRT became much shorter as flour became coarser and starch damage became higher. CHE of kansui noodles was greater than for sodium hydroxide noodles. CHE of kansui noodles increased as starch damage increased. In contrast, CHE of sodium hydroxide noodles decreased as starch damage increased and also decreased as flour became coarser. SPR of both noodle types decreased as flour became coarser and starch damage became greater. On the basis of these experiments, flour of smaller particle size is an asset to the cooking quality of sodium hydroxide noodles, but high starch damage is to be avoided. For kansui noodles, the impact of flour particle size on cooked noodle texture was less evident and low starch damage, rather than high starch damage, was an asset.

For the last several years much of the discussion in the community has centered on the issue of affordable housing for our citizens. The principal elements of the discussion are [...]

Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull-less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of ß-glucan of the wheat flour, offering potential health benefits. The HB-enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health-conscious consumers who associate darker colored cereal-based foods with superior nutritional composition.

The article presents the short story “Little Lost Souls,” by Dexter J. V. Campbell.

Roller milled flours from eight genotypes of hull-less barley (HB) with normal, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch were incorporated at 20 and 40% (w/w) with a 60% extraction Canada Prairie Spring White (CPSW, cv. AC Vista) wheat flour to evaluate their suitability as a blend for yellow alkaline noodles (YAN). The barley flour supplemented noodles were prepared using conventional equipment. Noodles containing 40% HB flour required less work input than the corresponding 20% blend noodles due to a higher water absorption at the elevated level of HB flour addition, which probably caused them to soften. The addition of any HB flour at either level to the CPSW flour resulted in significantly decreased brightness (L*) and yellowness (b*), elevated redness (a*), concomitant with a significantly greater number of specks per unit area of noodle sheet compared with the control flour. The addition of 40% HB flour to YAN decreased cook time and cooking losses. Noodle firmness, as determined by maximum cutting stress (MCS), was significantly increased by the addition of 40% HB flour. Noodle chewiness, as determined by the texture profile analysis (TPA), was affected by the type of starch in the barley samples; the addition of waxy and ZAW HB flour decreased chewiness, whereas normal and HA HB flour increased chewiness of composite noodles.

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 d). 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.

Roller milling of hull-less barley generates mill streams with highly variable ß-glucan and arabinoxylan (AX) content. For high ß-glucan cultivars, yields >20% (whole barley basis) of a fiber-rich fraction (FRF) with ß-glucan contents >15% can be readily obtained with a simple short mill flow. Hull-less barley cultivars with high ß-glucan content require higher power consumption during roller milling than normal ß-glucan barley. Recovery of flour from high ß-glucan cultivars was greatly expedited by impact passages after grinding, particularly after reduction roll passages. Pearling before roller milling reduces flour yield and FRF yield on a whole unpearled barley basis, but flour brightness is improved and concentration of ß-glucan in fiber-rich fractions increases. Pearling by-products are rich in AX. Pearling to 15–20% is the best compromise between flour and FRF yield and flour brightness and pearling by-products AX content. Increasing conditioning moisture from 12.5 to 14.5% strongly improved flour brightness with only a moderate loss of flour yield on a whole unpearled barley basis. As moisture content was increased to 16.5%, flour yield declined without a compensating improvement in brightness, but the yield of fiber-rich fraction continued to increase and concentration of ß-glucan in FRF also increased.

Three hull-less barley genotypes containing starches with variable amylose content (23.8% normal, 4.3% waxy, 41.8% high-amylose barley) were pearled to 10% and then roller-milled to produce pearling by-products (PBP), flour, and fiber-rich fractions (FRF). PBP were enriched in arabinoxylans, protein, and ash and contained small amounts of starch and ß-glucans. FRF were considerably enriched in ß-glucans and arabinoxylans. The solubility of ß-glucans was higher in PBP than in FRF. The solubility of arabinoxylans was higher in FRF than in PBP. Small amounts of arabinogalactans detected in barley were concentrated in the outer portion of the barley kernel. The content and solubility of nonstarch polysaccharides (NSP) in various milling fractions was also dependent on the type of barley. To obtain more detailed information about the content and molecular structure of NSP, each milling fraction was sequentially extracted with water, alkaline [Ba(OH)2], again with water, and finally with NaOH. These extractions resulted in four sub-fractions: WE, Ba(OH)2, Ba(OH)2/H2O, and NaOH. ß-Glucans and arabinoxylans exhibited structural heterogeneity derived from differences in their location within the kernel as well as from the genetic origin of barley. The WE arabinoxylans from FRF and flour had a substantially lower degree of branching than those from PBP. The WE arabinoxylans from FRF of high-amylose and normal barley contained more unsubstituted Xylpresidues but fewer doubly-substituted and singly-substituted Xylpat O-2 than their counterparts from PBP. The WE arabinoxylans from FRF of waxy barley had a relatively high content of doubly-substituted, but very few singly-substituted Xylpresidues. In all three barley genotypes, the ratio of tri- to tetrasaccharides in ß-glucans from PBP was higher than from flour and FRF. Substantial differences in the molecular weight of NSP in different milling fractions were also observed.

An imaging method that detects nonvitreous regions in sound kernels of durum wheat at high speed is described. Kernels are analyzed simultaneously for individual vitreousness and individual kernel size and shape are measured concurrently. The measurement of 500 kernels per sample is adequate for highly reproducible results. Significant agreement was found between inspector-determined hard vitreous kernel percentages (HVK) and machine-determined HVK scores for export cargo samples of Canadian Western Amber Durum (CWAD), with differences between the two methods of typically ±3%. For railcar samples of CWAD taken on delivery to the terminal, agreement between inspector-determined and machine-determined HVK scores were more variable. The variability between the two methods generally increased as the HVK score of the sample became lower. For inspector-determined HVK scores of <50%, difference between inspector and machine HVK scores for some samples was substantial. Such large differences are partially attributable to the way in which weathered kernels are assessed. Weather-damaged kernels were frequently classified as nonvitreous by the machine system due to disruption of the enveloping tissues, whereas inspector evaluations often classify weather-damaged kernels as vitreous. The speed, accuracy, and reproducibility of the machine methodology gives it enormous potential as a replacement for visual inspection of CWAD for HVK in Canadian grain terminals.

Field studies were conducted over three years at two locations in Saskatchewan, Canada, to determine the effect of nitrogen fertilizer on protein quantity and protein strength in 10 cultivars of durum wheat (Triticum turgidumL. var. durum) representing a range of gluten strength. Increasing nitrogen fertilizer resulted in increased protein content in all cultivars across environments. Cultivars were clearly differentiated on the basis of gluten strength using a gluten index (GI), SDS sedimentation (SDSS), alveograph indices of overpressure (P) and deformation energy (W), mixograph energy to peak (ETP), and mixograph bandwidth energy (BWE) at all fertilizer levels. Variable cultivar response to nitrogen fertilizer was observed only for protein content, GI, and alveograph W. The nature of the cultivar-by-fertilizer interaction for GI suggested that the conventional strength cultivars would benefit more from nitrogen fertilizer than the extra-strong types, which showed no change or slight decreases in GI with nitrogen fertilizer despite an increase in total gluten. SDSS increased with nitrogen fertilizer, following similar trends as protein. Gluten strength rankings of the cultivars by SDSS were maintained with increased fertilizer. Fertilizer had little effect on alveograph P, mixograph ETP, and mixograph BWE. Overall, GI values were more stable across increasing levels of nitrogen fertilizer and resultant increased protein content compared with SDSS, mixograph development time, and alveograph Wand L, suggesting it is a good test for estimating intrinsic gluten strength for cultivars with a wide range of protein content.

The contribution of starch to dough rheological properties has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The influence of starch granule surface properties on durum wheat dough linear viscoelasticity was investigated, and surface interactions between starch granules and gluten were assessed using a model system. Proportions of starch were substituted in dough on a volume basis with an inert filler (glass powder) with a similar particle size range. The doughs were subjected to dynamic and creep measurements. Dough linear viscoelastic properties were weakened on substitution of starch with glass powder at =50% substitution, inferring a reduction in adhesion at the matrix-filler (starch and glass powder) interface with declining proportions of starch granules. Surface modification of starch granules or glass powder altered dough rheological properties, confirming the importance of starch granule surface characteristics and the nature of protein-starch bonding on durum dough linear viscoelastic behavior.

Several reduction grinding conditions were used on a Canadian Western Red Spring (CWRS) farina to yield flours of comparable protein content within three specific particle size ranges (132–193, 110–132, 85–110 µm) at three starch damage levels (3.0, 3.9, 7.0 Megazyme units). White salted noodles (1% w/w NaCl) were initially processed at a fixed absorption (32%). Dynamic oscillatory and large deformation creep measurements indicated that doughs with lower starch damage, thick or thin, exhibited lower G' (storage modulus), higher tan d (G? [loss modulus]/G') values, and greater maximum strain during creep than doughs with higher starch damage. There were no clear trends between work input during sheeting and either starch damage or particle size. Instrumental texture analysis of raw noodles showed no significant differences due to either starch damage or flour particle size. Flours with fine particle size gave cooked noodles with the best textural attributes, whereas starch damage exhibited no consistent relationship with cooked noodle texture. Cooking loss was greatest in samples with highest starch damage and coarsest particle size; water uptake was inversely related to starch damage and particle size. Experiments were repeated at adjusted water absorptions (32–36.5%) for fine and coarse flours with highest and lowest starch damage. Differences in raw noodle dough rheological properties were largely eliminated, confirming that differences noted at constant absorption were primarily due to flour water absorption. Work input during sheeting was inversely related to starch damage and was higher for fine particle size. Cooking losses were highest for higher starch damage and fine particle size. Water uptake was highest for fine particle size, but in contrast to cooking loss, was higher at lower starch damage. Textural parameters indicated superior cooking quality when particle size was finer and starch damage was lower. Flour particle size and starch damage (as indicated by water absorption) are both primary quality determinants of white salted noodle properties and, to some extent, exert their influence independently.

Stress–relaxation behaviours of Mixograph semolina–water doughs prepared from Canadian durum wheat cultivars with diverse gluten strength were investigated and related to mixing characteristics, large deformation properties, and bread- and pasta-making quality. Semolina from «strong» (S) and «moderately strong» (MS) durum wheat cultivars required a longer Mixograph mixing time (4–5 min) and higher work input (140–196 Arbitrary Units) to mix to peak dough resistance (PDR) than «weak» (W) and «very weak» (VW) durum cultivars (2–3 min and 80–117 AU). Extensigraph maximum resistance to extension (Rmax/E ratio) and Alveograph P/L (tenacity to length ratio) values were higher for doughs from S cultivars than for MS, W, and VW cultivars. Doughs from S cultivars exhibited higher storage modulus (G′) and lower tan δ values at all frequencies, and slower rates of stress relaxation as compared to MS, W, and VW cultivars. Stress relaxation (times to relax 50% (t50) and 75% (t75) of initial stress) indicated that stronger doughs, which had higher proportions of glutenins, took longer to reach these iso-relaxation states, regardless of their initial relaxation modulus value. The parameters t50and t75were also strongly correlated with dough mixing properties, Extensigraph Rmax/E, Alveograph P/L, mixing energy, mixing time and loaf volume obtained by a long and a short bread-making process. However, for S cultivars loaf volume was 10 to 20% lower than that expected of bread wheat of comparable protein content. Stress relaxation data demonstrated no simple correlation to pasta cooking quality indicating that stronger gluten did not translate into a superior pasta cooking quality. Results are interpreted in the context of multimodal networks and transient networks with reversible crosslinks.

Canada Western Red Spring (CWRS) wheat exhibits consistent positive relationships between kernel weight and farinograph and baking water absorption. These relationships are sufficiently robust to be statistically significant (P< 0.05) for historical Canadian Grain Commission harvest survey data generated one year apart for 17 years, and for historical data on individual cultivars in advanced Canadian wheat breeding trials, also generated annually. Verification of the relationships were obtained by analyzing different kernel size fractions obtained by sieving CWRS harvest survey samples and pure CWRS cultivars from various origins. In all cases, highly significant positive relationships were observed between kernel size and water absorption. The relationships were evident for individual streams from pilot-scale millings of sized fractions from CWRS harvested in two different years. Strong correlations of kernel weight to farinograph and baking absorption also were shown for sized fractions from commercial samples of American Dark Northern Spring and Australian Prime Hard wheat. The strong statistical association between kernel size and water absorption could not be explained on the basis of wheat hardness (flour starch damage), protein content, or dough strength. In view of the importance of flour water absorption to bakers, further investigation is warranted to identify the cause for the association between large kernel size and high water absorption.

Data on the quality of durum wheat genotypes grown under eight environments (site-year combinations) were evaluated to determine the relative effects of genotype and environment on quality characteristics associated with gluten strength, protein content, and pasta texture. The 10 durum wheat genotypes assessed in this study represented a range of gluten strength types from the very strong U.S. desert durum genotype, Durex, to the medium strength Canadian genotype, Plenty. Considerable genetic variability was detected for all quality characteristics studied. Genotype-environment interaction was significant for all quality parameters evaluated, with the exception of mixograph development time. Genotypeenvironment interaction was most important in determining protein content and least important in determining gluten index, gluten viscoelasticity, and SDS sedimentation volume. The nature of the genotype-environment interaction was evaluated by determining the number of significant crossover (rank change) interactions. There was at least one significant crossover interaction between pairs of genotypes and environments for five of eight quality traits tested. Of 45 genotype pairs, eight and six showed significant crossover interactions for protein content and pasta disk viscoelasticity, respectively. Significant crossover interactions were at least partially due to the differential response of Canadian genotypes as compared with U.S. genotypes. With the exception of protein content and pasta disk viscoelasticity, our results suggest that among the selected sample of 10 genotypes, genotype-environment interactions were minor and due primarily to changes in magnitude rather than changes in rank.

The effect of proteolytic enzymes, associated with Fusarium head blight, on wheat storage proteins and dough functionality was studied. Fusarium damaged kernels (FDK) and sound kernels were hand-picked from F. graminearumSchwabe and F. avenaceum(Fr.) Sacc. infected samples of bread and durum wheat. Scanning electron microscopy revealed significant degradation of endosperm protein in FDK. Storage proteins from FDK and sound kernels were analyzed by SDS-PAGE, RP-HPLC, and SE-HPLC. Total storage protein was lower in FDK but no significant qualitative differences in protein were detected by either RP-HPLC or SDS-PAGE. SE-HPLC was used to follow the hydrolysis of wheat storage protein by proteolytic enzymes found in FDK and a pure culture of F. graminearum. Selective inhibition of proteolytic activity by p-chloromercuribenzoate, and not soybean trypsin inhibitor or iodoacetic acid, suggests that the F. graminearumprotease is an alkaline protease. Farinograph and extensigraph curves showed that the presence of FDK decreased dough consistency and resistance to extension. The presence of FDK in flour resulted in a substantial reduction in loaf volume. The loss of dough functionality and loaf volume potential was attributed to the presence of fungal proteases.

Durum wheat gluten strength is important in determining extrusion properties and pasta cooking quality. Durum wheats varying in strength were tested using an alveograph and a 2-g micro-mixograph, both widely accepted techniques for determination of physical dough properties. Doughs from the 2-g micro-mixograph were characterized by dynamic oscillatory and large deformation creep tests using a controlled stress rheometer. Mechanical properties obtained from both testing regimes were strongly correlated with many of the parameters provided by the alveograph and micro-mixograph. Maximum strain attained after 5 min creep ranged from <5% for the strongest least extensible cultivar to >25% for the weakest cultivar, with a coefficient of variation among replicates of <10%. Storage modulus (G') at 2 Hz ranged from ˜7,000 Pa for the weakest cultivar to >16,000 Pa for the strongest, least extensible cultivars, with a coefficient of variation of <6%. Tan d (G?/G') values were ˜0.4 for the strongest versus >0.5 for the weakest cultivars, indicating the larger contribution of the elastic component in the strong cultivars. The rheometer allows discrimination of durum wheat cultivars of varying gluten strength while requiring less sample than traditional physical dough testing techniques.

Using the linearised theory of general relativity the gravitationally radiated angular and linear momenta from a galactic model ofN gravitational radiators is calculated. The results are presented in terms of the lowest order contributing multipole moments (quadrupole), the orientations of the radiators about a common reference frame, the distances between pairs of radiators and the frequency of each radiator. This work is a continuation of an earlier work in which the galactic model was first proposed and its gravitationally radiated energy flux was computed.

This double-blind, placebo-controlled, multicenter, crossover study investigated the efficacy and tolerability of sumatriptan administered for up to three separate migraine attacks. One hundred twenty adults received sumatriptan (SC, 6 mg; three attacks) and placebo (one attack). Patients completed questionnaires assessing the impact of migraine on their lives and the performance of sumatriptan relative to their usual acute therapies. Sumatriptan statistically outperformed placebo on all efficacy measures, including pain severity; presence/absence of nausea, vomiting, phonophobia, and photophobia; rescue medication use; and clinical disability. Efficacy was consistently maintained with repeated administration. For all attacks, pain relief 90 minutes postdose occurred in 86 to 90 of sumatriptan-treated patients, compared with 9 to 38 of placebo-treated patients. Sumatriptan was well tolerated, and the frequency and severity of adverse events did not change with repeated administration. Patients' perceptions of sumatriptan were consistent with clinical data demonstrating the drug's high degree of efficacy and tolerability.

In order to assess human intake of deoxynivalenol (DON, vomitoxin) from wheat sources for regulatory purposes, the effects of food processing on DON retention and distribution must be known. Two hard red spring wheats (1 and 2) naturally contaminated with DON at 7-5 μg/g and 1-4 μg/g were subjected to cleaning, tempering and scouring processes then milled in the Grain Research Laboratory (GRL) pilot mill; the low-level wheat was also milled in an experimental mill (Allis-Chalmers mill) and commercial-scale pilot mill (Canadian International Grains Institute). Flours were baked into bread and, in some cases, cookies and doughnuts. No appreciable losses of DON occurred during the cleaning, milling or baking processes. Some fractionation took place during milling: up to two-fold increases in DON concentrations were observed in shorts and feed flour fractions, while lesser increases were found in the bran from wheat 2 (none for bran from wheat 1); there was some correlation of ash concentration with DON levels in the flour streams from GRL pilot milling of the two wheats.

Samples of no. 1 and no. 2 Canada Western Amber Durum wheat from two consecutive Canadian Grain Commission harvest surveys were composited according to protein content. The resulting composites were milled to achieve three levels of starch damage. When the standard ICC Alveograph test at constant water addition was performed, the curves became higher and shorter as starch damage increased, owing to the increasing flour water absorption. When alveograph water addition was adjusted, the shape of the Alveograms was almost independent of starch damage. As protein content increased, Alveograph extensibility (length) increased. Starch damage was the predominant factor influencing Farinograph water absorption, development time and stability. Protein content exerted a moderate influence on Farinograph absorption. At low protein content, Farinograph development time and stability decreased as starch damage increased. Depending on protein content, starch damage and baking procedure, durum wheat loaf volume was 65 to 85% of that achieved for a high-quality Canadian bread wheat of comparable protein content. Remix-to-peak baking (long bulk fermentation) performance was influenced positively by protein content and was influenced negatively by starch damage. When baked by the Canadian short process (no bulk fermentation), the negative effects of starch damage on baking performance were not apparent. Bread-crumb properties of all Canadian short-process breads were much better than the corresponding remix-to-peak breads, approaching those of high-quality Canadian bread wheats. When potassium bromate was eliminated from the Canadian short process formula (which includes 37·5 ppm ascorbic acid), no negative effects on bread quality were apparent. Copyright 1994, 1999 Academic Press

By distinguishing between the metric of a Riemannian geometry and the interval defining function it is demonstrated that both Einstein's gravitational field equations and Maxwell's electromagnetic field equations can be generated from a single geometry.

Ten durum wheat cultivars harvested in Manitoba in 1995, which were downgraded primarily because of fusarium-damaged (FD) kernels, were subjected to mycological tests and evaluated for semolina milling and pasta-making quality. Fusarium graminearumwas the primary fungus infecting kernels. The ratio of FD to deoxynivlaenol (DON) level varied slightly among cultivars but was generally near unity. Retention of DON in semolina was about 50%. FD had a negative impact on kernel weight and test weight, resulting in lower semolina yield. Semolina ash content and bran specks were not affected by FD, but semolina became duller and redder. FD had no effect on protein content, but gluten strength was weaker probably due to a lower proportion of glutenins as shown by reversed-phase high-performance liquid chromatographic analysis of sequentially extracted gluten proteins. The influence of FD on gluten strength was not sufficient to alter pasta texture. FD had a strong adverse effect on pasta color. Even for the least damaged cultivars, which had FD levels near the limit of 2% established for the No. 3 and No. 4 Canadian Western Amber Durum (CWAD) grades, the deterioration in pasta color was readily discernible by eye, confirming that the strict FD tolerances for premium No. 1 CWAD (0.25%) and No. 2 CWAD (0.5%) grades are warranted.

In this paper the physical situation of three collinear, axisymmetric masses is studied within the framework of Einstein's general theory of relativity. A solution is found, and the feasibility of the existence of coupled negative-positive masses is demonstrated in direct correspondence to such a feasibility in Newtonian theory.

Using the linearized theory of general relativity the gravitationally radiated energy emitted from a galactic model consisting ofN gravitational radiators is calculated. The results are presented in terms of the lowest order contributing multipole moments (quadrupole), the orientations of radiators about a common reference frame, the distances between pairs of radiators and the frequency of each radiator. From this model it is hoped that a reasonable lower bound to the gravitational energy flux from the galactic core can be computed.

The article discusses the advances in the theoretical understanding of analog-photonic systems made along with record-setting performance demonstrated in experiments. It mentions that photonics offers increased transmission distances in antenna-remoting applications and decreased size and weight in military platforms. It also informs that scientists have applied their expertise to the implementation of two prototype systems for military antenna-remoting and electromagnetic-warfare applications.

Polymeric columns are becoming used more frequently in modern liquid chromatography applications as improvements in polymeric packing materials are realized and as more applications are developed for these materials. Modern polymers have overcome earlier problems associated with their use; higher rigidity now allows them to be used at normal eluent flow rates resulting in faster analyses, and improved synthesis techniques have resulted in efficiencies comparable to the best silica materials, sometimes exceeding 100,000 plates/m. In addition, polymers offer distinct advantages over silica packing for particular applications. Because silica packings are readily degraded by aqueous eluents, they are not always suitable for separations involving ionic species. Polymeric columns are particularly useful in determinations of amino acids, peptides, proteins, organic acids, carbohydrates, and inorganic cations and anions. Polymers are also characterized by exceptional lot-to-lot reproducibility. Reproducibility is often problematic with silica packings, particularly the bonded phases.

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