The glucose - fructose ratio of California grapes

Because of the high sweetness of fructose table grape varieties of high fructose content would be of interest for cold climates. For producing stable sweet table wines with ordinary yeasts high fructose varieties would be desirable. With the Sauternes strain of yeast high glucose varieties would be favored.The LOTHROP-HOLMES method gave good recovery of added glucose, duplicable results, and minor interference of fructose.The glucose/fructose ratio of California grapes at maturity varies over a wide range, from at least 0.80 to 1.12. There is, however, considerable variability in the ratio between different vines.Further data should be obtained for a large number of varieties in order to discover as wide a range of ratios as possible. Plant breeders could then use this information in their experiments

Yeast stability tests on dessert wines

California musts were fortified at various stages of fermentation to test the applicability of the DELLE equation, i. e., dependency of inhibition of fermentation on the sum (DELLE units) of the percentage of sugar plus 4.5 times the percentage of alcohol, by volume. For fortification, alcohol was added to fermenting musts to give final concentrations from 11 to 19 percent. The resultant DELLE units, calculated from chemical analyses of lots in which fer,mentation was inhibited, were dependent upon stage of fermentation at which .fortified, variety of must, and strain of wine yeast. Higher DELLE units were required for stabiHty when the fortification was made in the late stages of fermentation, compared to early stages, and Chardonnay must required !higher DELLE units for stability than did Sauvignon blanc or Semillon musts. Montr,achet and Champagne strains of Sacchiaromyces cerevisiae var. ellipsoideus required lower DELLE units to give complete inhibition of fermentation than did Burgundy strain

LEED neighborhood development assessment: the Fountain District

The Fountain District of Bellingham, Washington offers the perfect location for a LEED-ND development project. In 2007 residents from the Columbia, Cornwall Park and Lettered Streets Neighborhoods launched an outreach to revamp the commercial area commonly known as the Fountain District (City of Bellingham, 2009). Since 2007 the City of Bellingham has been formulating an Urban Village master plan for the Fountain District and based on those plans we developed our site design proposal. The Fountain District encompasses the area of Meridian Street beginning at the intersection of Illinois and running south to the intersections of Girard and Broadway, providing great connectivity throughout the district and into neighboring neighborhoods. The area is already developed therefore offering a perfect location for LEED-ND based redevelopment. The site is an ideal candidate for development to deal with the projected growth Bellingham will face in the years to come. Redevelopment will revitalize the Fountain District by providing new amenities in an urban village form, as well as increasing the overall aesthetics of the neighborhood and the overall usefulness of the area. In addition redeveloping the Fountain District will help to protect Whatcom County\u27s valuable farmland from sprawl by reducing land consumption. The Fountain District provides a smart location for infill development because of its proximity to public transportation as well as jobs in the commercial core along Meridian Street. The proximity to public transportation as well as bicycle and pedestrian friendly streets offer the potential for a more walkable community. Encouraging public transportation and the use of bicycles and walking will lower resident\u27s dependence on motor vehicles and lower the congestion around the area as well as lower the community\u27s dependence on fossil fuels. The proposed alternative development will include the addition of six new buildings as well as the renovation of three existing buildings from which the design was based on citizen input. In addition, several street improvements have been added to increase the walkability of the neighborhood including lowering the speed limit and adding crosswalks. See Appendix C for design proposals. With the proposed design the Fountain District could potentially reach GOLD LEED Certification

A chemotherapy privileging process for advanced practice providers at an academic medical center

Purpose: Nurse practitioners, physician assistants, and pharmacists are advanced practice providers who are highly trained and qualified healthcare professionals that can help support traditional demands on oncologists' increased time in direct patient care. The purpose of this study was to detail and assess the creation of a privileging process for this group of medical professionals within an academic medical center. Obtaining the designation of limited oncology practice provider (LOPP) gives the right to modify chemotherapy orders and to order supportive care medications. Methods: An interdisciplinary team developed a comprehensive training process inclusive of required educational domains, knowledge goals, and educational activities to become an LOPP. In 2018, five years after the implementation of the privileging process, a survey was distributed to assess perceptions of the training process and integration of LOPPs within oncology practice. Results: Most oncologists noted that working with LOPPs is beneficial to oncology practice (94%) and that they make modifying chemotherapy orders more efficient (87%). Greater than 82% of LOPPs also reported that their privileges streamline the chemotherapy process and make them feel valuable. Conclusion: The creation of the LOPP designation is an effective way to integrate nurse practitioners, physician assistants, and pharmacists within oncology practice. The inclusion of a focused privileging process ensures the safety of cancer care provided and has created a streamlined process for chemotherapy modifications and supportive care

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed

Effect of Ozone and Calcium Lactate Treaments on Browning and Textured Properties of Fresh-Cut Lettuce

The effects of three treatments, 1 mg L−1 ozone at 18–20 °C, 15 g L−1 calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P \u3c 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P \u3c 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g−1) than CLac samples (4000–4800 units g−1). Ozone also reduced peroxidase activity to ∼300 units g−1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that CLac maintained quality markers better than treatments with ozone and ozone/CLac combination over 10 days of storag