scholarly journals Potency of stored DNA derived from buccal mucosal epithelial cells for genotype analysis of interleukin 4 -590 C/T

2020 ◽  
Vol 5 (3) ◽  
pp. 139
Author(s):  
Rezmelia Sari ◽  
Alya Nur Fadhilah ◽  
Prayitno Prayitno
Keyword(s):  
Epithelial Cells ◽  
Storage Time ◽  
Analytical Study ◽  
Good Condition ◽  
Interleukin 4 ◽  
Genotype Analysis ◽  
Genotype Variation ◽  
Pcr Rflp ◽  
Sterile Cotton Swab

The genotype variation of the interleukin 4 (IL-4) gene on spot -590 C/T is known to correlate with IL-4 protein expression in periodontitis, but the results found in the population are inconsistent. Sequencial genotype analysis of multiple genes often used stored DNA samples obtained from buccal mucosal epithelial cells. This study aims to determine the use of stored DNA samples obtained from buccal mucosal epithelial cells for genotype analysis specifically on -590 C/T IL-4 genes. This is a descriptive analytical study. The samples were 58 DNA derived from the buccal mucosal epithelial cells taken by sterile cotton swab isolated with PrestoTM kit (GeneAid). The DNA has been stored for 2 years at -20 °C. The genotype analysis was conducted using PCR RFLP technique with BSmFI enzyme and the data were presented descriptively. The results show that 51.72% of the stored DNA is still in good condition and 37.9% can be used for genotype analysis. It was concluded that DNA derived from buccal mucosal epithelial cells stored at -20 °C for 2 years can still be used for genotype analysis, but the quality of DNA is affected by storage time. 

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

2021 ◽  
Vol 359 ◽  
pp. 129950
Author(s):  
Ai Huang ◽  
Zongde Jiang ◽  
Meng Tao ◽  
Mingchun Wen ◽  
Zhipeng Xiao ◽  
...  
Keyword(s):  
Storage Time ◽  
Black Tea ◽  
Taste Quality ◽  
Metabolomics Analysis

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Interleukin 4 Production by Human Amnion Epithelial Cells and Regulation of its Activity by Glycosaminoglycan Binding1

1995 ◽  
Vol 52 (4) ◽  
pp. 839-847 ◽  
Author(s):  
Catherine A. Jones ◽  
Keryn A. Williams ◽  
John J. Finlay-Jones ◽  
Prue H. Hart
Keyword(s):  
Epithelial Cells ◽  
Interleukin 4 ◽  
Human Amnion ◽  
Amnion Epithelial Cells

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Erin K. McMurtrie ◽  
Suzanne D. Johanningsmeier
Keyword(s):  
Calcium Chloride ◽  
Storage Time ◽  
Starter Culture ◽  
Potassium Sorbate ◽  
Quality Improvements ◽  
Acid Fermentation ◽  
Industrial Fermentation ◽  
Color Differences ◽  
Process Controls

Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

The Effect of the Element of Ni on the Crack of Manual SHS Welding Joint

2011 ◽  
Vol 214 ◽  
pp. 513-516
Author(s):  
Bao Feng Li ◽  
Wen Tong Xin ◽  
Feng Wen Liu ◽  
Hai Hua Zhu ◽  
Qi Li
Keyword(s):  
Optimum Condition ◽  
Good Condition ◽  
Welding Joint

It is studied in this paper that in the manual SHS Welding, the amount of Ni added affects the quality of the welding, especially in view of the cracks. When the proportion of Ni is between 1.57％～7.86％, welding external appearances are in good condition. No welding cracks can be spotted. The strength of tension also reaches an optimum condition. When the proportion of Ni is 7.86％. there are internal cracks by the examination of machine. When the proportion of Ni is between 10.2% and 15.7%, there are obvious external and internal welding cracks and the strength of tension is also the lowest, about 193MPa.

scholarly journals Analysing the evolution of computer science events leveraging a scholarly knowledge graph: a scientometrics study of top-ranked events in the past decade

2021 ◽  
Author(s):  
Arthur Lackner ◽  
Said Fathalla ◽  
Mojtaba Nayyeri ◽  
Andreas Behrend ◽  
Rainer Manthey ◽  
...  
Keyword(s):  
Computer Science ◽  
Analytical Study ◽  
Subjective Evaluation ◽  
Knowledge Exchange ◽  
Scholarly Communication ◽  
Knowledge Graph ◽  
Crowd Sourcing ◽  
High Quality ◽  
Publish Or Perish

AbstractThe publish or perish culture of scholarly communication results in quality and relevance to be are subordinate to quantity. Scientific events such as conferences play an important role in scholarly communication and knowledge exchange. Researchers in many fields, such as computer science, often need to search for events to publish their research results, establish connections for collaborations with other researchers and stay up to date with recent works. Researchers need to have a meta-research understanding of the quality of scientific events to publish in high-quality venues. However, there are many diverse and complex criteria to be explored for the evaluation of events. Thus, finding events with quality-related criteria becomes a time-consuming task for researchers and often results in an experience-based subjective evaluation. OpenResearch.org is a crowd-sourcing platform that provides features to explore previous and upcoming events of computer science, based on a knowledge graph. In this paper, we devise an ontology representing scientific events metadata. Furthermore, we introduce an analytical study of the evolution of Computer Science events leveraging the OpenResearch.org knowledge graph. We identify common characteristics of these events, formalize them, and combine them as a group of metrics. These metrics can be used by potential authors to identify high-quality events. On top of the improved ontology, we analyzed the metadata of renowned conferences in various computer science communities, such as VLDB, ISWC, ESWC, WIMS, and SEMANTiCS, in order to inspect their potential as event metrics.

Organizational reputation and its role in organizational indulgence :An Analytical study of a sample of the teachers of the University of Warith Al-Anbiya

2021 ◽  
Vol 11 (1) ◽  
pp. 50-67
Author(s):  
Salah Mahdi Abbas Alyasari
Keyword(s):  
Employee Engagement ◽  
Analytical Study ◽  
Teaching Staff ◽  
New Work ◽  
Continuous Training ◽  
Work Requirements ◽  
Organizational Reputation ◽  
Relevant Variables ◽  
The University

The present study is concerned with determining the effect of organizational reputation on employee engagement in the University of Warth Al-Anbiya. The study is conducted on (50) teaching staff at University of Warith Al-Anbiya. A questionnaire has been designed to collect the required data to measure the sub-dimensions of organizational reputation with the sub-dimensions of organizational immersion and to determine the level of impact between the variables. A set of statistical methods has been used to measure the relevant variables (mean, standard deviation, correlation coefficient "Pearson"). The study indicates a strong direct correlation between the components of organizational reputation with its dimensions (social responsibility, organization image, creativity, quality of service, Attracting the talented) and between employee engagement with its dimensions (enthusiasm, dedication, assimilation). The study has reached a set of conclusions. A set of proposals and recommendations was put forward, the most important of which is the assess of the capabilities of workers and working to identify their needs for continuous training and qualification to enable them to meet new work requirements as well as attract talents and improve the reputation of an organization.

scholarly journals Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

2017 ◽  
Vol 7 (1) ◽  
pp. 21 ◽  
Author(s):  
Edwin Kamau ◽  
Christopher Mutungi ◽  
John Kinyuru ◽  
Samuel Imathiu ◽  
C. Tanga ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Color Change ◽  
Viable Count ◽  
Ambient Conditions ◽  
House Cricket ◽  
Product Quality And Safety ◽  
Conventional Foods ◽  
Penicillium Spp

Edible insects are widely consumed in different parts of the world and can serve as an alternative nutritional source to conventional foods. Nonetheless, little attention has been given to their quality and shelf life in different packages when exposed to different storage environments. In this study, the effect of storage temperature, duration and type of packaging on the storage stability of the adult house cricket meal was examined. The samples were boiled, solar dried, milled and packaged into polypropylene (PP), plastic (PL) and polyethylene (PL) packages. The samples were then stored for six months in refrigerated and ambient conditions where by changes in physical and biochemical attributes were monitored. Iodine values significantly decreased in all the packages while peroxide, p-anisidine and saponification values significantly increased. SFA, MUFA and PUFA contents reduced during storage although a higher tendency for MUFA and PUFA values was observed in the refrigerated samples. Total viable count (TVC) and yeast and molds counts significantly increased in storage. Three types of fungi; Aspergillus spp., Alternaria spp. and Penicillium spp. were isolated in all the packages. Overall color change steadily decreased with increase in storage time. Deterioration was higher in samples stored in ambient conditions than in refrigeration. The degree of deterioration in the two storage environments among the different packages was in the order; PP>PE>PL. Although the PL package outperformed the other packages it is recommended to carry out sensory analysis and avoid post-processing contamination that can adversely affect the product quality and safety during storage. 

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