A comparison of economic indicator analysis and Markov switching methods concerning the cycle phase dynamics

Author(s):  
Pami Dua ◽  
Vineeta Sharma
Author(s):  
R.P. Apkarian ◽  
J.S. Sanfilippo

The synthetic androgen danazol, is an isoxazol derivative of ethisterone. It is utilized in the treatment of endometriosis, fibrocystic breast disease, and has a potential use as a contraceptive. A study was designed to evaluate the ultrastructural changes associated with danazol therapy in a rat model. The preliminary investigation of the distal segment of the rat uterine horn was undertaken as part of a larger study intended to elucidate the effects of danazol on the female reproductive tract.Cross-sections (2-3 mm in length) of the distal segment of the uterine horn from sixteen Sprague-Dawley rats were prepared for SEM. Ten rats in estrus served as controls and six danazol treated rats were noted to have alterations of the estrus cycle i.e. a lag in cycle phase or noncycling patterns. Specimens were fixed in 3% glutaraldehyde in 0.05M phosphate buffer containing CaCl2 at pH 7.0-7.4 and chilled to 4°C. After a brief wash in distilled water, specimens were passed through a graded series of ethanol, critical point dryed in CO2 from absolute ethanol, and coated with 6nm Au. Observations were made with an IS1-40 SEM operated at 15kV.


2009 ◽  
Vol 106 (9) ◽  
pp. 363-372 ◽  
Author(s):  
V. Colla ◽  
B. Fornai ◽  
A. Amato
Keyword(s):  

Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.


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