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The focus steering capabilities of a 1 MHz linear phased array transducer (64 rectangular elements, 14.8 × 51.2 mm aperture) intended for drug delivery applications in abdominal organs were assessed and compared with its design-stage computer model. Acoustic fields generated by the transducer and predicted by the models of an ideal array with uniformly vibrating elements and either a plane or a cylindrically focused surface were simulated using the Rayleigh integral and angular spectrum methods. The boundary conditions for the transducer were reconstructed from acoustic holography measurements performed for selected focusing configurations of the array and also synthesized from holography data measured for each of its individual elements. It was shown that the transducer field with electronic focus steering can be accurately synthesized based on the holography data of its elements, which significantly simplified acoustic field characterization. Variability of the power and directivity patterns of the array elements were analyzed. A twofold smaller range of electronic steering in the transverse direction for the transducer compared to its computer model is discussed. [ABSTRACT FROM AUTHOR]

Milk samples from individual cows producing small (148-155 nm) or large (177-222 nm) casein micelles were selected to investigate the relationship between the individual casein proteins, specifically κ- and β-casein phenotypes, and casein micelle size. Only κ-casein AA and β-casein A¹A¹, A¹A² and A²A² phenotypes were found in the large casein micelle group. Among the small micelle group, both κ-casein and β-casein phenotypes were more diverse. κ-Casein AB was the dominant phenotype, and 3 combinations (AA, AB, and BB) were present in the small casein micelle group. A considerable mix of β-casein phenotypes was found, including B and I variants, which were only found in the small casein micelle group. The relative amount of κ-casein to total casein was significantly higher in the small micelle group, and the nonglycosylated and glycosylated κ-casein contents were higher in the milks with small casein micelles (primarily with κ-casein AB and BB variants) compared with the large micelle group. The ratio of glycosylated to nonglycosylated κ-casein was higher in the milks with small casein micelles compared with the milks with large casein micelles. This suggests that although the amount of κ-casein (both glycosylated and nonglycosylated) is associated with micelle size, an increased proportion of glycosylated κ-casein could be a more important and favorable factor for small micelle size. This suggests that the increased spatial requirement due to addition of the glycosyl group with increasing extent of glycosylation of κ-casein is one mechanism that controls casein micelle assembly and growth. In addition, increased electrostatic repulsion due to the sialyl residues on the glycosyl group could be a contributory factor. [ABSTRACT FROM AUTHOR]

During the manufacture of skim milk powder, many important alterations to the casein micelles occur. This study investigates the nature and cause of these alterations and their reversibility upon reconstitution of the powders in water. Samples of skim milk and powder were taken at different stages of commercial production of low-, medium-, and high-heat powders. The nature and composition of the casein micelles were analyzed using a variety of analytical techniques including photon correlation spectroscopy, transmission electron microscopy, turbidity, and protein electrophoresis. It was found that during heat treatment, whey proteins are denatured and become attached to the casein micelles, resulting in larger micelles and more turbid milk. The extent of whey protein attachment to the micelles is directly related to the severity of the heat treatment. It also appeared that whey proteins denatured during heat treatment may continue to attach to casein micelles during water removal (evaporation and spray-drying). The process of water removal causes casein and Ca in the serum to become increasingly associated with the micelles. This results in much larger, denser micelles, increasing the turbidity while decreasing the viscosity of the milk. During reconstitution, the native equilibrium between colloidal Ca and serum Ca is slowly reestablished. The reequilibration of the caseins and detachment of the whey proteins occur even more slowly. The rate of reequilibration does not appear to be influenced by shear or temperature in the range of 4 to 40°C. [ABSTRACT FROM AUTHOR]

Heim-Hall J M&Williams R P(2004)Histopathology45,369–376Liposclerosing myxofibrous tumour: a traumatized variant of fibrous dysplasia? Report of four cases and review of the literature: To describe the pathological and radiological features of four cases of liposclerosing myxofibrous tumour (LSMFT). LSMFT is a benign fibro-osseous lesion of bone with a marked predilection for the intertrochanteric region of the proximal femur. It is characterized by a complex mixture of histological elements including fibrous dysplasia-like bony trabeculae, myxofibrous tissue, lipomatous areas, xanthoma cells and pseudo-Paget's bone. This lesion is not a universally accepted pathological entity and often appears in the literature under variants of fibrous dysplasia or other benign lytic bone lesions.: All lesions exhibited histological and/or radiological overlap with fibrous dysplasia. A relationship to trauma was noted in three of the cases. The hypothesis that these lesions represent a traumatized variant of fibrous dysplasia was explored. After reviewing the biomechanics of the proximal femur, a possible relationship between predilection of LSFMT for this anatomical region and increased susceptibility to fracture was noted.: We hypothesize that when fibrous dysplasia involves the proximal femur, it makes the bone more susceptible to fatigue fracture, thereby altering its histological appearance. The wide variety of histological patterns in LSMFT could represent the end result of repeated reaction to fatigue stresses. [ABSTRACT FROM AUTHOR]

The growth and structure of an ordered GdFe2 surface alloy deposited on Mo(110) has been studied using in situ surface x-ray diffraction. Growth curves and reflectivity scans of varying ratios of Gd to Fe show how the two species intermix prior to alloy formation. After annealing to form the ordered surface alloy, in-plane x-ray diffraction data indicate that the Fe atoms are laterally displaced along the [001] or [00...] direction by 0.16±0.02 Å from the long bridge site positions. Out-of-plane crystal truncation rod analysis reveals that the Gd atoms lie 3.40±0.09 Å above the Mo(110) bridge site, an expansion of 22% relative to the expected hard sphere distance. This is significantly larger than observed in previous studies of the growth of pure Gd on Mo(110). Simple geometric changes are not able to account fully for this expansion and we propose that hydrogen incorporation during alloy formation may also contribute. [ABSTRACT FROM AUTHOR]

Samples of electrolytic manganese dioxide (EMD) were chemically reduced using 2-propanol under reflux (82°C) for 1, 2, 3, 6 and 24 h intervals. XRD analysis showed that the ?-MnO2 structure was preserved although the lattice dimensions were observed to increase with increasing degree of reduction to accommodate the intercalation of protons. The exception was the 24 h reduced sample which contained two phases; ? -MnO2 and ? -MnOOH. Three regions of decomposition in the range of 50 to 1000°C were observed using thermogravimetric analysis coupled with mass spectrometry (TG-MS) and were accounted for as water removal below 390°C, reduction of MnO2 to Mn2O3 between 400 and 600°C, and Mn2O3 to Mn3O4 between 600 and 1000°C. Again the exception proved to be the 24 h reduced sample which was observed to decompose predominantly in one step between 400 and 600°C directly to Mn3O4. [ABSTRACT FROM AUTHOR]

Background: Polymorphisms underlying complex traits often explain a small part (less than 1 %) of the phenotypic variance (σ2 P). This makes identification of mutations underling complex traits difficult and usually only a subset of large-effect loci are identified. One approach to identify more loci is to increase sample size of experiments but here we propose an alternative. The aim of this paper is to use secondary phenotypes for genetically simple traits during the QTL discovery phase for complex traits. We demonstrate this approach in a dairy cattle data set where the complex traits were milk production phenotypes (fat, milk and protein yield; fat and protein percentage in milk) measured on thousands of individuals while secondary (potentially genetically simpler) traits are detailed milk composition traits (measurements of individual protein abundance, mineral and sugar concentrations; and gene expression). Results: Quantitative trait loci (QTL) were identified using 11,527 Holstein cattle with milk production records and up to 444 cows with milk composition traits. There were eight regions that contained QTL for both milk production and a composition trait, including four novel regions. One region on BTAU1 affected both milk yield and phosphorous concentration in milk. The QTL interval included the gene SLC37A1, a phosphorous antiporter. The most significant imputed sequence variants in this region explained 0.001 σ2 P for milk yield, and 0.11 σ2 P for phosphorus concentration. Since the polymorphisms were non-coding, association mapping for SLC37A1 gene expression was performed using high depth mammary RNAseq data from a separate group of 371 lactating cows. This confirmed a strong eQTL for SLC37A1, with peak association at the same imputed sequence variants that were most significant for phosphorus concentration. Fitting any of these variants as covariables in the association analysis removed the QTL signal for milk production traits. Plausible causative mutations in the casein complex region were also identified using a similar strategy. Conclusions: Milk production traits in dairy cows are typical complex traits where polymorphisms explain only a small portion of the phenotypic variance. However, here we show that these mutations can have larger effects on secondary traits, such as concentrations of minerals, proteins and sugars in the milk, and expression levels of genes in mammary tissue. These larger effects were used to successfully map variants for milk production traits. Genetically simple traits also provide a direct biological link between possible causal mutations and the effect of these mutations on milk production. [ABSTRACT FROM AUTHOR]

Effects of different strategies for feeding supplements to grazing dairy cows on the composition and coagulation properties of milk and the subsequent yield and quality of Cheddar cheese were measured. The experiment used milk from 72 Holstein-Friesian cows, averaging 45 d in milk, fed according to 1 of 3 feeding strategies: (1) cows grazed a restricted allowance of perennial ryegrass pasture [approximately 14 kg of dry matter (DM)/cow per day, to ground level] supplemented with milled wheat grain fed in the milking parlor and alfalfa hay offered in the paddock (control); (2) same pasture and allowance as control, supplemented with a formulated grain mix containing wheat grain, corn grain, and canola meal fed in the parlor and alfalfa hay fed in the paddock (FGM); or (3) same pasture and allowance as control, supplemented with a partial mixed ration comprising the same formulated grain mix but mixed with alfalfa hay and presented on a feed pad after each milking (PMR). For all strategies, supplements provided the same metabolizable energy and grain:forage ratio (78:22, DM basis). Within each feeding strategy, milk was sampled from cows receiving either 8 or 16 kg (DM) of supplement/cow per day. There were 2 replicated groups of 6 cows per supplement amount per dietary strategy; approximately 250 L of milk was sampled from each for analyses of composition and coagulation properties and the manufacture of Cheddar cheese. The experiment had a 14-d adaptation period and a 14-d measurement period. For cows fed according to the control strategy, those fed 16 kg/cow per day produced milk with lower concentrations of milk fat than cows fed 8 kg/cow per day. This effect was not observed for cows fed according to the FGM and PMR strategies. Milk from cows fed 16 kg of DM/cow per day according to the control strategy yielded less Cheddar cheese than milk from cows fed according to the PMR strategy, with cheese yields from FGM cows being intermediate. Amount of supplement offered had minor effects on percentages of some fatty acids. We observed few other effects of feeding strategy on milk composition, types of milk protein, milk coagulation properties, or the composition and quality of the resultant Cheddar cheese. These data show that, compared with the traditional control strategy, feeding PMR or FGM may increase milk fat concentration and the subsequent yield of Cheddar cheese without compromising cheese composition or quality. [ABSTRACT FROM AUTHOR]

Of the approximately 400 known Galactic classical novae, only l0 of them, the recurrent novae, have been seen to erupt more than once. At least eight of these recurrents are known to harbor evolved secondary stars, rather than the main-sequence secondaries typical in classical novae. In this paper, we propose a new nova classification system, based solely on the evolutionary state of the secondary and not (like the current schemes) based on the properties of the outbursts. Using archival optical and near-infrared photometric observations of a sample of 38 quiescent Galactic novae we show that the evolutionary state of the secondary star in a quiescent system can be predicted and several objects are identified for follow-up observations: CI Aql, V2487 Oph, DI Lac, and EU Sct. [ABSTRACT FROM AUTHOR]

The effect of partial substitution of NaCl with KCl on texture profile and microstructure of Halloumi cheese was investigated. Four batches of Halloumi cheese were made and kept in 4 different brine solutions (18%, wt/wt), including A) NaCl only, B) 3NaCl:1KCl, C) 1NaCl:1KCl, and D) 1NaCl:3KCl and then stored at 4°C for 56 d. The texture profile was analyzed using an Instron universal machine, whereas an environmental scanning electron microscope was used to investigate the effect of NaCl substitution on the microstructure of cheeses. No significant difference was found in hardness, cohesiveness, adhesiveness, and gumminess among experimental cheeses at the same storage day. Hardness, cohesiveness, and gumminess decreased significantly during storage period with the same salt treatment, whereas adhesiveness significantly increased. Environmental scanning electron microscope micrographs showed a compact and closed texture for cheeses at the same storage period. The microstructure of all cheeses became more closed and compact with storage period. Calcium content negatively correlated with hardness and Na and K contents during storage with the same salt treatment. [ABSTRACT FROM AUTHOR]

Water resource management, delivery, and research are inhibited by fragmented data sources. It is nearly impossible for public officials to make informed planning decisions that benefit water wholesalers, retailers, and consumers or to efficiently operate water systems beyond their physical and organizational boundaries. Organizations operate water systems within their service areas in ways that may be suboptimal for the sustainable management of the resource as a whole. The organizations make decisions on the basis of available data, which may be incomplete or in the wrong spatial or temporal scale. Data is not shared with other organizations whose decisions and conclusions could be improved with more complete information. This can lead to more complex and fragmented water management decision-making processes that do not address the entire water resource. Sonoma County Water Agency (SCWA) in California and the SmartBay project in Ireland use advanced information technology to create collaboration platforms enabling multi-organizational management of water resources, based on information availability and sharing. While SCWA is deploying such a platform for pilot testing in early 2011 and SmartBay has been operating since late 2008, both projects provide the opportunity to overview the core components and technologies of collaboration platforms and the qualitative benefits (environmental, economic, financial, and political) that can result for water resource management. [ABSTRACT FROM AUTHOR]

Extending the lactation length of dairy cows beyond the traditional 10 mo toward lactations of up to 22 mo has attracted interest in the pasture-based seasonal dairying systems of Australia and New Zealand as a way of alleviating the need for cows to conceive during peak lactation, such as is required to maintain seasonally concentrated calving systems. Lactation lengths longer than 10 mo instead provide cows with more time to cycle and conceive after parturition and may therefore be more suitable systems for high-producing Holstein-Friesian cows. Before recommending such systems there is a need to evaluate the effects of long lactations on the suitability of milk for manufacture of high-quality dairy products. In the current experiment, the composition of milk from cows entering the second half of a 22-mo lactation was examined in detail and compared with that from cows undergoing a traditional 10-mo lactation. On 2 occasions, coagulation properties were measured using low amplitude strain oscillation rheometry, and Cheddar cheese was made in 250-L pilot- scale vats. Results showed that milk from extended lactations had higher concentrations of fat and protein than cows undergoing 10-mo lactations under similar management conditions and at the same time of year. The ratio of casein to true protein was not affected by lactation length and neither were the proportions of individual caseins. The increase in milk solids during extended lactations translated into a more rapid rate of coagulation and ultimately a firmer curd on one of the two occasions. Milk from extended lactations yielded more cheese per 100 kg of milk, and there were few differences in the composition or organoleptic properties of the cheese. These data are the first to show that pasture-based dairy industries could embrace the use of extended lactations without compromising the core business of producing high-quality dairy products. [ABSTRACT FROM AUTHOR]

Anterior column reconstruction of the thoracolumbar spine by structural allograft has an increased potential for biological fusion when compared to synthetic reconstructive options. Estimation of cortical union and trabecular in-growth is, however, traditionally based on plain radiography, a technique lacking in sensitivity. A new assessment method of bony union using high-speed spiral CT imaging is proposed which reflects the gradually increasing biological stability of the construct. Grade I (complete fusion) implies cortical union of the allograft and central trabecular continuity. Grade II (partial fusion) implies cortical union of the structural allograft with partial trabecular incorporation. Grade III (unipolar pseudarthrosis) denotes superior or inferior cortical non-union of the central allograft with partial trabecular discontinuity centrally and Grade IV (bipolar pseudarthrosis) suggests both superior and inferior cortical non-union with a complete lack of central trabecular continuity. Twenty-five patients underwent anterior spinal reconstruction for a single level burst fracture between T4 and L5. At a minimum of two years follow up the subjects underwent high-speed spiral CT scanning through the reconstructed region of the thoracolumbar spine. The classification showed satisfactory interobserver (kappa score = 0.91) and intraobserver (kappa score = 0.95) reliability. The use of high-speed CT imaging in the assessment of structural allograft union may allow a more accurate assessment of union. The classification system presented allows a reproducible categorization of allograft incorporation with implications for treatment. [ABSTRACT FROM AUTHOR]

The thermal decomposition of electrolytic manganese dioxide (EMD), in an inert atmosphere, and the effect of chemical reduction on EMD, using 2-propanol under reflux (82°C), was investigated by differential scanning calorimetry (DSC). This study is an extension of a study investigating the thermal decomposition of EMD and reduced EMD by TG-MS (J. Therm. Anal. Cal., 80 (2005)625)). The DSC characterisation was carried out up to 600°C encompassing the water loss region up to 390°C and the first thermal reduction step. Water removal was observed in two distinct endothermic peaks (which were not deconvolved in the TG-MS) associated with the removal of bound water. For the lower degrees of chemical reduction, thermal reduction resulted in the formation of Mn2O3; for higher degrees of chemical reduction, the thermal reduction resulted in Mn3O4 at 600°C. In the DSC the thermal reduction of the EMD and chemically reduced specimen was observed to be endothermic. The reduced specimens, however, also showed an exothermic structural reorganisation. [ABSTRACT FROM AUTHOR]

The effect of sampling conditions on the decomposition of electrolytic manganese dioxide using thermal methods is reported. Significant differences were observed in the mechanism of the decomposition by simply changing the reaction environment from a closed pan to an open pan configuration. The purge gas atmosphere was also observed to influence the decomposition mechanism. As a product of the decomposition is oxygen, the change in the mechanism observed between the experimental conditions may be explained in terms of the ease of removal of oxygen from the reaction site. [ABSTRACT FROM AUTHOR]

A letter to the editor is presented in response to the article "Is There a Difference Between Narrowing of the Spinal Canal and Neurological Deficits Comparing Denis and Magerl Classifications?," by M. F. Caffaro and O. Avanzi.