An Anomalous Chick Embryo Pulsating as a Heart

During the regular laboratory work in embryological technique, the finding of anomalous chick embryos is so common that little interest is attracted. However, when one student reported the rhythmic beating of a solitary chick heart apparently without the accompanying chick, special interest was stimulated. This strange pulsating bit of protoplasm was noted in an egg of about 50 hours incubation. It was transferred to warm, normal physiological saline solution and observed for fifteen minutes. The beating was not unlike that of a normal chick heart of corresponding age. In order to assure a good fixation, the specimen was removed from the yolk and placed in Bouin\u27s fluid, stained in Borax Carmine and mounted in toto on a slide by the usual borax carmine method

Efeito do tratamento térmico do leite na qualidade do iogurte

Effect of milk treatment on yoghurt quality was investigated by heating the milk in water bath at 65°C for 30 min., 75°C for 10, 20 and 30 min. and 85°C for 10, 20 and 30 min. Yoghurt quality was evaluated by a ten trained panelists using a hedonic scale from 0 to 6. The panelists were asked to judge flavor and consistence of the product. The statistical analysis of the results showed a significant preference for the product made from milk heat-treated at 85°C for 30 minutes, although the products made from milk heated at 75°C for 10, 20 and 30 minutes had pH and titratable acidity as desired.O efeito do tratamento térmico do leite na qualidade do iogurte foi investigado aquecendo-se leite em banho-maria a 65°C por 30 min., 75°C por 10, 20 e 30 min., e 85°C por 10, 20 e 30 min.. A qualidade do iogurte foi avaliada por um painel de dez degustadores, utilizando-se a escala hedônica. Aos degustadores foi pedido julgarem o aroma, sabor e consistência do produto. A análise estatística dos resultados mostrou uma preferência significativa pelo produto feito com o leite tratado a 85°C por 30 minutos, embora os produtos obtidos a partir dos tratamentos térmicos a 75°C por 10, 20 e 30 minutos tenham sido efetivos em produzir o iogurte com as características de pH e ací-dez titulável desejáveis