Measurement of Orbital Decay in the Double Neutron Star Binary PSR B2127+11C

We report the direct measurement of orbital period decay in the double neutron star pulsar system PSR B2127+11C in the globular cluster M15 at the rate of $(-3.95 \pm 0.13) \times 10^{-12}$, consistent with the prediction of general relativity at the $\sim 3$ level. We find the pulsar mass to be $m_p = (1.358 \pm 0.010) M_\odot$ and the companion mass $m_c = (1.354 \pm 0.010) M_\odot$. We also report long-term pulse timing results for the pulsars PSR B2127+11A and PSR B2127+11B, including confirmation of the cluster proper motion.Comment: 12 pages, 4 figures, accepted for publication in ApJ

Components of generation means for resistance to grain mold-causing fungi curvularia and fusarium in sorghum

A generation means analysis of resistance to Curvularia lunata [Cochliobolus lunatus] and F. moniliforme [Gibberella fujikuroi] was carried out in the parental, F1, F2 and backcross generations of 8 crosses representing different combinations of susceptibility (high X high, high X low and low X low). The results indicated large dominance effects and significant epistatic effects for resistance to both pathogens. In a majority of crosses duplicate epistasis governed resistance to F. moniliforme. Additive and additive X additive effects were less important than dominance effects. It is suggested that intercrossing of early segregating material followed by selective inbreeding could improve resistance to both pathogens

Sankati Quality Evaluation of Sorghum Cultivars

Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by cooking coarse flour grits from either dehulled grain or whole grain. Domestic methods of sankati preparation and consumption are described. Thirty sorghum cuhivars were evaluated for sankati quality by using taste panels at two locations. Grain with intermediate and hard endosperm texture anda white creamy pericarp produced sankati with the preferred qualitie

Cultivar Differences for Gel Consistency in Sorghum

The potential of gel consistency tests in the evaluation of sorghum food quality was investigated. Gelspread of cooled thin porridges exhibitedsignificent cultivar differences and was affected by season, available soil moisture, dehulling and grinding methods. Gel spread was negatively associated with corneousness of the gram andparticle size index of the flour. It was also associated with the roti and ugali properties assessed by taste panelists. The flow of cold flour-KOH gels in test tubes varied among cultivars and deserves more investigations. The value of gel consistency tests in sorghum quality improvement programs is discussed

Sorghum Roti: II. Genotypic and Environmental Variation for Roti Quality Parameters

Grain, flour, dough, and roti quality characters of a large number of sorghum cultivars were evaluated in the laboratory by using standard methods. Roti quality of 422 genotypes of differentpericarp colors and endosperm texture were evaluated with the help of a trained taste panel. The range of variation for the various quality parameters under study was broad even among cultivars with pearly white grains. Pericarp color, endosperm type, and endosperm texture had significant effects on roti quality. Corneous grains, in genera,, exhibited more density and breaking strength, lower percent water absorption, and better dough and roti quality. Significant effects for season, year, and genotype x year interaction were recorded for grain. dough, and roti qualityparameters. The effect of the nitrogen fertility levelon roti quality was insignificant. However, a considerable effect of soil moisture stress on dough characters was noticed. Wet weather leading to grain deterioration caused the most significant effect on roti quality. The flour particle size index (PSI) varied among cultivars and was associat&d with endosperm texture. Grinding methods were found to have a profound effect on flour properties. Correlation coefficients between the grain, dough, and roti quality characters of 167 cultivars with pearly white grains were studied. None of the characters was strongly enough correlated with roti quality to be used as an indirect assessment, although several of them were statistically significant. Good roti producing grain types exhibited, on the average, a colorless thin pericarp, 60-70% corneous endosperm, less than 24% water absorption of grain. and flour PSI around 65. Grains with 100 % corneous endosperm produced rot is with a hard texture and unsatisfactory keeping quality, while floury grain types produced a poor dough and rotis with poor flavor and keeping quality. The implication of these results in breeding programs involved in improving roti quality are discussed

Studies on flour particle size and endosperm texture in sorghum

Flour particle size distribution of two sorghum cultivars was studied using three grinding and sieving methods. Sieve shaking machines provided a spurious picture of flour particle size distribution, due to agglomeration of fine particles on the sieves..

Age-related alterations in default mode network: Impact on working memory performance

The default mode network (DMN) is a set of functionally connected brain regions which shows deactivation (task-induced deactivation, TID) during a cognitive task. Evidence shows an age-related decline in task-load-related modulation of the activity within the DMN during cognitive tasks. However, the effect of age on the functional coupling within the DMN and their relation to cognitive performance has hitherto been unexplored. Using functional magnetic resonance imaging, we investigated functional connectivity within the DMN in older and younger subjects during a working memory task with increasing task load. Older adults showed decreased connectivity and ability to suppress low frequency oscillations of the DMN. Additionally, the strength of the functional coupling of posterior cingulate (pCC) with medial prefrontal cortex (PFC) correlated positively with performance and was lower in older adults. pCC was also negatively coupled with task-related regions, namely the dorsolateral PFC and cingulate regions. Our results show that in addition to changes in canonical task-related brain regions, normal aging is also associated with alterations in the activity and connectivity of brain regions within the DMN. These changes may be a reflection of a deficit in cognitive control associated with advancing age that results in deficient resource allocation to the task at hand

Boiled Sorghum Characteristics and their Relationship to Starch Properties

Traditional methods of boiled sorghum preparations are described. The cooking quality of boiled sorghum prepared from dehulled grain of 25 cultivars was evaluated using laboratory procedures. The percent increase in volume and weight of grains due to cooking, time required for cooking, texture of the cooked grain, and overall acceptability of the cooked product varied among the genotypes. Color, taste, texture, and keeping quality of boiled sorghum were evaluated using a taste panel. Swelling power, solubility, and inherent viscosity of starch were determined for 12 cultivars. The relationship between starch characteristics and cooking quality of boiled sorghum was studied. Cooking quality characteristics of boiled sorghum were significantly correlated with the swelling power and solubility of the starch