MrTPS3 and MrTPS20 Are Responsible for β-Caryophyllene and α-Pinene Production, Respectively, in Red Bayberry (Morella rubra)

Red bayberry is a sweet, tart fruit native to China and grown widely in the south. The key organic compounds forming the distinctive aroma in red bayberry, are terpenoids, mainly β-caryophyllene and α-pinene. However, the key genes responsible for different terpenoids are still unknown. Here, transcriptome analysis on samples from four cultivars, during fruit development, with different terpenoid production, provided candidate genes for volatile organic compound (VOC) production. Terpene synthases (TPS) are key enzymes regulating terpenoid biosynthesis, and 34 TPS family members were identified in the red bayberry genome. MrTPS3 in chromosome 2 and MrTPS20 in chromosome 7 were identified as key genes regulating β-caryophyllene and α-pinene synthesis, respectively, by qRT-PCR. Subcellular localization and enzyme activity assay showed that MrTPS3 was responsible for β-caryophyllene (sesquiterpenes) production and MrTPS20 for α-pinene (monoterpenes). Notably, one amino acid substitution between dark color cultivars and light color cultivars resulted in the loss of function of MrTPS3, causing the different β-caryophyllene production. Our results lay the foundation to study volatile organic compounds (VOCs) in red bayberry and provide potential genes for molecular breeding.

A Hydrotrope Pretreatment for Stabilized Lignin Extraction and High Titer Ethanol Production

The biomass pretreatment strategies using organic acids facilitate lignin removal and enhance the enzymatic digestion of cellulose. However, lignin always suffers a severe and irreversible condensation. The newly generated C-C bonds dramatically affect its further upgrading. In this study, we used a recyclable hydrotrope (p-Toluenessulfonic acid, p-TsOH) to dissolve lignin under mild condition and stabilized lignin with a quenching agent (formaldehyde, FA) during extraction, achieving both value-added lignin extraction and efficient enzymatic saccharification of cellulose. Approximately 63.7% of lignin was dissolved by 80% (wt. %) p-TsOH with 1.5% FA addition at 80 o C, 30 min. The obtained lignin was characterized by FTIR spectroscopy, TGA, 2D HSQC NMR spectroscopy, and GPC. The results indicated that the extracted lignin exhibited excellent properties, such as light color, a low molecular weight (Mw, 5371 g/mol), and a narrow polydispersity (Mw/Mn, 1.63). The pretreated substrate was converted to ethanol via a quasi-simultaneous saccharification and fermentation process (Q-SSF). After fermentation of 60 h, the ethanol concentration reached 38.7±3.3 g/L which was equivalent to a theoretical ethanol yield of 82.9±2.2% based on the glucan content, while the residual glucose concentration was only 4.69±1.4 g/L. In short, this pretreatment strategy protected lignin to form new C-C linkages and improved the enzymatic saccharification of glucan for high-titer ethanol production.

The Rational Control of Precursor Concentration in Perovskite Light-Emitting Diodes

Perovskite light-emitting diodes (PeLEDs) have attracted tremendous attention due to their ideal optoelectronic properties, such as high color purity, high fluorescence quantum yield, and tunable light color. The perovskite layer plays a decisive role in the performance of PeLEDs and the solvent engineering of the perovskite layer is the key technological breakthrough in preparing high quality films. In this study, we have proposed the strategy of adding different amounts of solvents to the perovskite precursor solution to optimize the morphology of perovskite films and device performance. As a result, with the decreasing concentration of perovskite precursor solution, the perovskite film morphology is smoother and more favorable for carrier injection and combing, which induces an enhanced external quantum efficiency. The maximum luminance of PeLEDs was increased from 1667 cd/m2 to 9857 cd/m2 and the maximum current efficiency was increased from 6.7 cd/A to 19 cd/A. This work provides a trend to achieve improved film morphology and device performance for perovskite optoelectronic devices.

Evaluasi Kualitas Nutrisi Microgreen Bayam Merah dan Hijau Menggunakan Cahaya Buatan

Microgreen is a functional plant that is beneficial for human health. Microgreen is a type of cultivation that can be harvested at the nursery stage. In fact, another issue is that it is increasingly difficult to find agricultural land owned by the community, especially in urban areas, so that only a few people cultivate crops. This problem can be overcome by developing a microgreen planting system that is supported by a hydroponic system with artificial lighting for plant growth needs. The experiment was carried out to study about the effect of different types of artificial light color on the nutritional quality of red and green spinach microgreen. The experiment was conducted at the Laboratory of Plant Analysis and Post-Harvest Horticulture, Faculty of Agriculture, Universitas Padjadjaran. The experimental design used was randomized block design with two factors: light color consisting of five levels and plant species consisting of two levels. The light color factor consists of sunlight-control, artificial fluorescent-control, full spectrum LEDs, blue LEDs, and red LEDs. Plant varieties were red and green spinach. The results showed that there was an interaction between light color and plant varieties on nutritional quality of microgreen, such as phenol, flavonoid content, and DPPH radical scavenging activity. The responses of red and green spinach showed different nutritional quality. The red, blue, and full spectrum LEDs gave the best results in each of the tests

Moving Toward Person-Centered Care: Valuing Emotions in Hospital Design and Architecture

The intangible value of emotions is often neglected in healthcare evaluations; however, it forms an important part of the hospital experience that needs to be taken into consideration to move toward person-centered care. This article conceptualizes how space and architecture may influence patient, family, and healthcare provider emotions. Building upon Gaston Bachelard’s Poetics of Space, theories on emotional design and architecture, as well as research in environmental design, we suggest several ways to value emotions in hospital design and architecture. The first theme explores several hospital spaces (the waiting room, the hospital room, the treatment room) using Bachelard’s phenomenology in order to show how to facilitate emotional security by catering to the individual needs of the user. The second discusses the overall hospital room environment, notably the influence of light, color, and sound on the patient’s emotional experience. The third explores architectural theorist Giuliana Bruno’s theory of e(motion) to explore the hospital space as vissuto, a space of lived experiences, that invites us to rethink the design and architecture of hospital spaces to allow for patient participation. The article also gives suggestions of qualitative, person-centered methodologies that can be used to move forward this debate.

Metabolic Profiling and Gene Expression Analysis Unveil Differences in Flavonoid and Lipid Metabolisms Between ‘Huapi’ Kumquat (Fortunella crassifolia Swingle) and Its Wild Type

To elucidate the mechanism underlying special characteristic differences between a spontaneous seedling mutant ‘Huapi’ kumquat (HP) and its wild-type ‘Rongan’ kumquat (RA), the fruit quality, metabolic profiles, and gene expressions of the peel and flesh were comprehensively analyzed. Compared with RA, HP fruit has distinctive phenotypes such as glossy peel, light color, and few amounts of oil glands. Interestingly, HP also accumulated higher flavonoid (approximately 4.1-fold changes) than RA. Based on metabolomics analysis, we identified 201 differential compounds, including 65 flavonoids and 37 lipids. Most of the differential flavonoids were glycosylated by hexoside and accumulated higher contents in the peel but lower in the flesh of HP than those of RA fruit. For differential lipids, most of them belonged to lysophosphatidycholines (LysoPCs) and lysophosphatidylethanolamines (LysoPEs) and exhibited low abundance in both peel and flesh of HP fruit. In addition, structural genes associated with the flavonoid and lipid pathways were differentially regulated between the two kumquat varieties. Gene expression analysis also revealed the significant roles of UDP-glycosyltransferase (UGT) and phospholipase genes in flavonoid and glycerophospholipid metabolisms, respectively. These findings provide valuable information for interpreting the mutation mechanism of HP kumquat.

Rangsangan Warna Cahaya terhadap Prosentase Karkas Ayam Kampung Super

The purpose of the study was to determine the effect of giving different colors of light on carcass percentage and carcass weight in Kampung Super chickens. The research design used was a completely randomized design (CRD). A total of 80 Kampung Super chickens were used in this study. The research treatments were P1 (white light color), P2 (yellow light color), P3 (green light color), P4 (red light color), P5 (blue light color). The results of the study of the highest carcass presentation were found in the treatment that was given red light with an average value of 62.455%. The highest carcass weight was found in the same treatment, which was given a red light with an average value of 674.75 g/head. The provision of different light colors did not have a significant effect on the carcass percentage and carcass weight of the finisher phase super free-range chicken.

Perbandingan kinerja beberapa lampu LED cerdas

ABSTRAK Beberapa waktu terakhir terdapat sebuah teknlogi baru dari lampu LED, yaitu lampu LED cerdas. Sudah cukup banyak penelitian tentang perbandingan performa lampu LED dengan lampu jenis lainnya, namun belum ada penelitian tentang perbandingan kinerja antar merk lampu LED cerdas. Berdasarkan hal tersebut maka dilakukan analisis pengaruh warna cahaya dan tingkat kecerahan terhadap kuat penerangan lampu serta pengaruh tingkat kecerahan terhadap penggunaan energi, daya, faktor daya, tegangan, dan arus pada sembilan merek lampu dengan daya yang sama. Didapatkan hasil lampu Merek A mempunyai unjuk kerja yang lebih baik jika dibandingkan lampu merk lain. Hal ini dikarenakan lampu Merek A mempunyai nilai kuat penerangan yang paling baik di antara merk lampu lainnya pada kedua warna cahaya. Selain itu kuat penerangan lampu Merek A tidak terlalu terpengaruh dengan penurunan tingkat kecerahan. Namun, penggunaan energi listrik pada lampu merek A relatif konstan meskipun tingkat kecerahan diturunkan. ABSTRACT Recently, there has been a new technology for LED bulb, namely smart LED bulb. There have been many studies on comparing the performance of LED bulb with conventional bulb, but there has been no research on performance comparisons between brands of smart LED lamps. Based on this, an analysis of the effect of light color and brightness level on bulb illumination and the effect of brightness level on the use of energy, power, power factor, voltage, and current on nine brands of bulbs with the same power was carried out. The results obtained that A bulb have better performance when compared to other bulbs. This is because A bulbs have the best illumination value among other bulbs in both light colors. In addition, the illumination of the A bulb is not too affected by the decrease in the brightness level. However, the use of electrical energy in A bulb is relatively constant even though the brightness level is lowered.

Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings

Deep-fried orange peel applied vacuum-frying technique to extend its shelf life and to create crispy product that contains natural nutrients, especially looking for marketplace of the product and increasing the value of orange by-products. The effects of vacuum frying conditions on the quality of fried orange peel was evaluated to produce nutritional chocolate candy fillings that has good sensory values. Orange peel slices were fried under vacuum (20 in of Hg) using sunflower frying oil at various temperatures (80°C, 85°C, 90°C, 95°C and 100°C) for different amounts of time (5, 10, 15, 20, 25 and 30 min). After frying, the fried orange peel slices were centrifuged at 140 - 1000 × g for 4 min to remove the frying oil. Results of this study suggest that vacuum frying at 100°C for 30 min showed maximum shrinkage (48%) and 95% of carotenoids were lost. The hardness of fried orange peel increased during the frying process. Sensory evaluation showed maximum acceptability for fried orange peels at 90°C for 25 min. The TBARS indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality king orange peel and conserving the quality of oil in the king orange peel.