Effects of two host plants on the functional response of adult Orius albidipennis (Hem.: Anthocoridae) to different densities of the second instar larvae of Thrips tabaci (Thys.: Thripidae)

Thrips tabaci Lindeman, is one of the most important pests of vegetables and ornamental plants across the world. The functional response of Orius albidipennis Reuter was studied in relation to different densities of second instar larvae of T. tabaci. Laboratory experiments were conducted to evaluate the effect of two different host plants (cucumber and bean plantlets) on the functional response and its parameters (attack rate and handling time) using different densities of 2, 5, 10, 20, 30 and 40 thrips. The cucumber and bean plantlets, in relatively small pots with a diameter of 4 cm and 7 cm high were supplied to the predators to feed on the thrips in a 24-hour-period. Each density was repeated 10 times. The experiment was carried out at 25-29°C, 60 ± 5% R.H. and photoperiod of 16: 8 L: D hours. The logistic regression suggested a type II functional response on two host plants. The Rogerâs random predator equation was compatible with the results. The type of functional response was not affected by the host plants. Attack rate (a), handling time (Th) and maximum predation of O. albidipennis were 0.073 ± 0.013, 1.67 ± 0.12 and 14.37 on the cucumber and 0.095 ± 0.02, 1.51 ± 0.11 and 15.89 on the bean plantlets, respectively. There was no significant difference among estimated parameters in both plantlets

Investigation on possibility of producing combined burger by mixing chicken and fish (kilka) meat

In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p<0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p<0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat)

Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae)

The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p>0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples

Multizone Paper Platform for 3D Cell Cultures

In vitro 3D culture is an important model for tissues in vivo. Cells in different locations of 3D tissues are physiologically different, because they are exposed to different concentrations of oxygen, nutrients, and signaling molecules, and to other environmental factors (temperature, mechanical stress, etc). The majority of high-throughput assays based on 3D cultures, however, can only detect the average behavior of cells in the whole 3D construct. Isolation of cells from specific regions of 3D cultures is possible, but relies on low-throughput techniques such as tissue sectioning and micromanipulation. Based on a procedure reported previously (“cells-in-gels-in-paper” or CiGiP), this paper describes a simple method for culture of arrays of thin planar sections of tissues, either alone or stacked to create more complex 3D tissue structures. This procedure starts with sheets of paper patterned with hydrophobic regions that form 96 hydrophilic zones. Serial spotting of cells suspended in extracellular matrix (ECM) gel onto the patterned paper creates an array of 200 micron-thick slabs of ECM gel (supported mechanically by cellulose fibers) containing cells. Stacking the sheets with zones aligned on top of one another assembles 96 3D multilayer constructs. De-stacking the layers of the 3D culture, by peeling apart the sheets of paper, “sections” all 96 cultures at once. It is, thus, simple to isolate 200-micron-thick cell-containing slabs from each 3D culture in the 96-zone array. Because the 3D cultures are assembled from multiple layers, the number of cells plated initially in each layer determines the spatial distribution of cells in the stacked 3D cultures. This capability made it possible to compare the growth of 3D tumor models of different spatial composition, and to examine the migration of cells in these structures

A variable stiffness soft gripper using granular jamming and biologically inspired pneumatic muscles

As the domains in which robots operate change the objects a robot may be required to grasp and manipulate are likely to vary significantly and often. Furthermore there is increasing likelihood that in the future robots will work collaboratively alongside people. There has therefore been interest in the development of biologically inspired robot designs which take inspiration from nature. This paper presents the design and testing of a variable stiffness, three fingered soft gripper which uses pneumatic muscles to actuate the fingers and granular jamming to vary their stiffness. This gripper is able to adjust its stiffness depending upon how fragile/deformable the object being grasped is. It is also lightweight and low inertia making it better suited to operation near people. Each finger is formed from a cylindrical rubber bladder filled with a granular material. It is shown how decreasing the pressure inside the finger increases the jamming effect and raises finger stiffness. The paper shows experimentally how the finger stiffness can be increased from 21 to 71 N/m. The paper also describes the kinematics of the fingers and demonstrates how they can be position-controlled at a range of different stiffness values

Design, fabrication and control of soft robots

Conventionally, engineers have employed rigid materials to fabricate precise, predictable robotic systems, which are easily modelled as rigid members connected at discrete joints. Natural systems, however, often match or exceed the performance of robotic systems with deformable bodies. Cephalopods, for example, achieve amazing feats of manipulation and locomotion without a skeleton; even vertebrates such as humans achieve dynamic gaits by storing elastic energy in their compliant bones and soft tissues. Inspired by nature, engineers have begun to explore the design and control of soft-bodied robots composed of compliant materials. This Review discusses recent developments in the emerging field of soft robotics.National Science Foundation (U.S.) (Grant IIS-1226883

Contribution of CXCL12 secretion to invasion of breast cancer cells

INTRODUCTION: Neu (HER2/ErbB2) is overexpressed in 25% to 30% of human breast cancer, correlating with a poor prognosis. Researchers in previous studies who used the mouse mammary tumor virus Neu-transgenic mouse model (MMTV-Neu) demonstrated that the Neu-YB line had increased production of CXCL12 and increased metastasis, whereas the Neu-YD line had decreased metastasis. In this study, we examined the role of increased production of CXCL12 in tumor cell invasion and malignancy. METHODS: We studied invasion in the tumor microenvironment using multiphoton intravital imaging, in vivo invasion and intravasation assays. CXCL12 signaling was altered by using the CXCR4 inhibitor AMD3100 or by increasing CXCL12 expression. The role of macrophage signaling in vivo was determined using a colony-stimulating factor 1 receptor (CSF-1R) blocking antibody. RESULTS: The Neu-YD strain was reduced in invasion, intravasation and metastasis compared to the Neu-YB and Neu deletion mutant (activated receptor) strains. Remarkably, in the Neu-YB strain, in vivo invasion to epidermal growth factor was dependent on both CXCL12-CXCR4 and CSF1-CSF-1R signaling. Neu-YB tumors had increased macrophage and microvessel density. Overexpression of CXCL12 in rat mammary adenocarcinoma cells increased in vivo invasion as well as microvessel and macrophage density. CONCLUSIONS: Expression of CXCL12 by tumor cells results in increased macrophage and microvessel density and in vivo invasiveness