Saprolegnia on roach (Leuciscus rutilus) and carp (Cyprinus carpio) [Translation from: Acta zool.pathol.Antverpiensia 43 107-123, 1976]

There is, in nature, as well as in the aquarium, a parasitic disease known as 'mousse' and which attacks predominantly fish. It is caused by Phycomycete fungi, genus Saprolegnia. The fungus causes external lesions and covers the fish with a thick white layer from whence comes the name 'mousse', commonly attributed to the disease, for which the scientific name is Saprolegnia. This article provides an overview of Saprolegnia infections on fish in nature and aquaria and then discusses symptomology of Saprolegnia in the mirror caro and t roach in more detail

Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood”

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used.It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times.It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times.The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %.There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water.The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”

The Ultraviolet Imaging Telescope: Instrument and Data Characteristics

The Ultraviolet Imaging Telescope (UIT) was flown as part of the Astro observatory on the Space Shuttle Columbia in December 1990 and again on the Space Shuttle Endeavor in March 1995. Ultraviolet (1200-3300 Angstroms) images of a variety of astronomical objects, with a 40 arcmin field of view and a resolution of about 3 arcsec, were recorded on photographic film. The data recorded during the first flight are available to the astronomical community through the National Space Science Data Center (NSSDC); the data recorded during the second flight will soon be available as well. This paper discusses in detail the design, operation, data reduction, and calibration of UIT, providing the user of the data with information for understanding and using the data. It also provides guidelines for analyzing other astronomical imagery made with image intensifiers and photographic film.Comment: 44 pages, LaTeX, AAS preprint style and EPSF macros, accepted by PAS

CAN PEOPLE DISTINGUISH PÂTÉ FROM DOG FOOD?

Considering the similarity of its ingredients, canned dog food could be a suitable and inexpensive substitute for pâté or processed blended meat products such as Spam or liverwurst. However, the social stigma associated with the human consumption of pet food makes an unbiased comparison challenging. To prevent bias, Newman's Own dog food was prepared with a food processor to have the texture and appearance of a liver mousse. In a double-blind test, subjects were presented with five unlabeled blended meat products, one of which was the prepared dog food. After ranking the samples on the basis of taste, subjects were challenged to identify which of the five was dog food. Although 72% of subjects ranked the dog food as the worst of the five samples in terms of taste (Newell and MacFarlane multiple comparison, P<0.05), subjects were not better than random at correctly identifying the dog food.Consumer/Household Economics, Demand and Price Analysis,

Remineralization strategies in oral hygiene: a position paper of Italian Society of Oral Hygiene Sciences-S.I.S.I.O. working group

Background/Objective: The clinical conditions that lead to an alteration of the enamel structure are numerous. The diet high in sugars and acidifying substances, psychological stress that triggers parafunctional behaviors, the reduced intake of fiber-rich foods or alkalizing substances, together with other factors, contribute to demineralization of the tooth enamel. Dental mineralizing products on the current market are distinguished according to the dosage form, the active ingredient, the release technology, clinical indications and patient choice. Currently, it is necessary to propose to oral health professionals a guide to orient themselves in this chaotic choice, in order to prefer the most effective product for their own clinical target. Methods: Italian Society of Oral Hygiene Sciences-S.I.S.I.O. is one of the leading scientific Italian societies representing those dental hygienists working with high-quality standards and in agreement with scientific evidence: in the last year, the SISIO working group has carried out a study focused on remineralizing agents in dentistry, in order to give an authoritative point of view to indicate a guideline in the decision process of the choice of a remineralizing agent. We will report the results pointed out from the last consensus meeting in 2017. Results: We have reported the good the bad and the ugly have been discussed in a critical discussion of such topic. Conclusion: The SISIO experience has been reported in this position paper with the aim to serve as a useful aid in the daily choice of the clinical steps to perform, when dental professionals need to treat demineralized teeth. Keywords: Dental Hygiene, Oral health, Dental Remineralizing, Enamel, Toothpaste, Mouthwash

Consumer acceptance of novel fruits and fruit products

This report presents results of the consumer survey that was conducted in November, 2009, in four European countries – Poland, the Netherlands, Greece and Spain within WP 1.3 of ISAFRUIT Project. In the current deliverables (D1.3.5 and D1.3.8), the authors first focused on the influence of personal characteristics of the respondents, the evaluation of general fruit product characteristics, product evaluations of specific novel fresh fruits and fruit products and demographics on consumers' acceptance of fruit innovations. Furthermore, they identified cross cultural consumer segments, who each value different product characteristics. Moreover, these consumer segments differ in demographics, their willingness to accept fruit innovations and their personal characteristics. Policy recommendations for future product development of fresh fruits and fruit products and communication strategies were formulated, based on the results of the consumer survey and the identified cross cultural consumer segments

Modélisation de l'injection des mousses en milieu poreux : application aux traitements des sols pollués

L'injection de mousses représente une alternative innovante et de grand intérêt pour la remédiation in situ des sols pollués. Les avantages potentiels de l'utilisation des mousses par rapport à l'injection classique de tensioactifs comprennent un meilleur contrôle du volume de fluide injecté, une meilleure homogénéité de contact polluants/tensioactifs, et de facto une meilleure capacité à dissoudre et désorber les polluants. Plusieurs mécanismes rendent difficile la compréhension des phénomènes de transport de la mousse en milieu poreux, notamment le nombre de bulles qui gouverne les caractéristiques de l'écoulement telle que la viscosité, la perméabilité relative, la distribution de fluide, et les interactions entre les fluides. Notre étude est axée sur la modélisation des processus de remédiation par injection des mousses en vue de mieux comprendre les différentes interactions mousses/polluants en milieu poreux. Dans cette étude, l'injection de mousse a été également comparée avec l'injection classique d'air (par air sparging). Les résultats de simulations montrent un front de propagation verticale et latérale plus importante pour la mousse. Cette large différence de propagation latérale vient de la différence entre la mobilité de la mousse et de l'air ainsi que de la différence entre la force capillaire qui existe au niveau des interfaces air/eau et mousse/eau. Par ailleurs, la concentration en polluants des gaz en sortie de colonne est beaucoup plus élevée pour l'injection de mousses (vs l'injection d'air). Ce phénomène est dû à l'augmentation de la solubilité des polluants dans la solution de mousses

The Efficacy of Selected Desensitizing OTC Products: A Systematic Review.

Licensed by the Creative Commons Attribution LicenseObjectives. The aim of the present study was to review the published literature in order to identify relevant studies for inclusion and to determine whether there was any evidence on the clinical effectiveness of selected desensitizing toothpastes, calcium sodium phosphosilicate (CSPS), amorphous calcium phosphate (ACP), nanohydroxyapatite, and casein phosphopeptide-amorphous calcium phosphate (tooth mousse) on reducing dentine hypersensitivity (DH). Materials and Methods. Following a review of 593 papers identified from searching both electronic databases (PUBMED) and hand searching of relevant written journals, only 5 papers were accepted for inclusion. Results. Analysis of the included studies (3 CSPS and 2 ACP) would suggest that there may be some benefit for patients using these products for reducing DH. No direct comparative studies were available to assess all these products under the same conditions neither were there any comparative randomised controlled studies that compared at least two of these products in determining their effectiveness in treating DH. Conclusions. Due to the small number of included studies, there are limited clinical data to support any claims of clinical efficacy of these OTC products. Further studies are therefore required to determine the efficacy of these products in well-controlled RCT studies with a larger sample size

From MultiJEDI to MOUSSE: Two ERC Projects for innovating multilingual disambiguation and semantic parsing of text

In this paper we present two interrelated projects funded by the European Research Council (ERC) aimed at addressing and over- coming the current limits of lexical semantics: MultiJEDI (Section 2) and MOUSSE (Section 4). We also present the results of Babelscape (Section 3), a Sapienza spin-off company with the goal of making the project outcomes sustainable in the long ter