Fin-Tail Coordination during Escape and Predatory Behavior in Larval Zebrafish

Larval zebrafish innately perform a suite of behaviors that are tightly linked to their evolutionary past, notably escape from threatening stimuli and pursuit and capture of prey. These behaviors have been carefully examined in the past, but mostly with regard to the movements of the trunk and tail of the larvae. Here, we employ kinematics analyses to describe the movements of the pectoral fins during escape and predatory behavior. In accord with previous studies, we find roles for the pectoral fins in slow swimming and immediately after striking prey. We find novel roles for the pectoral fins in long-latency, but not in short-latency C-bends. We also observe fin movements that occur during orienting J-turns and S-starts that drive high-velocity predatory strikes. Finally, we find that the use of pectoral fins following a predatory strike is scaled to the velocity of the strike, supporting a role for the fins in braking. The implications of these results for central control of coordinated movements are discussed, and we hope that these results will provide baselines for future analyses of cross-body coordination using mutants, morphants, and transgenic approaches

Effect of high temperature stress on ethylene biosynthesis, respiration and ripening of 'Hayward' kiwifruit

Temperatures up to 35 degreesC have been shown to increase ethylene production and ripening of propylene-treated kiwifruit (Stavroulakis, G., Sfakiotakis, E.M., 1993. We attempted to study the regulation by high stress temperature of the propylene induced ethylene biosynthesis and ripening in 'Hayward' kiwifruit. 'Hayward' kiwifruit were treated with 130 mul/l propylene at temperatures from 30 to 45 degreesC up to 120 h. Ethylene biosynthesis pathway and fruit ripening were investigated. Propylene induced normal ripening of kiwifruit at 30-34 degreesC. Fruit failed to ripe normally at 38 degreesC and above 40 degreesC ripening was inhibited. Propylene induced autocatalytic ethylene production after a lag period of 24 h at 30-34 degreesC. Ethylene production was drastically reduced at 38 degreesC and almost nil at 40 degreesC. The 1-aminocyclopropane-1-carboxylic acid (ACC) content was similar at 30-38 degreesC and was very low at 40 degreesC. The 1-aminocyclopropane-1-carboxylate synthase (ACC synthase) and 1-aminocyclopropane-1-carboxylate oxidase (ACC oxidase) activities decreased with a temperature increase above 30 degreesC, but ACC oxidase decreased at a faster rate than ACC synthase. Fruit not treated with propylene showed no ripening response or ethylene production. However, kiwifruit respiration rate increased with temperature up to 45 degreesC, reaching the respiration peak in 10 h. At temperatures up to 38 degreesC, propylene treatment enhanced the respiration rate. After 48 h at 45 degreesC, fruit showed injury symptoms and a larger decrease in CO(2). The results suggest that high temperature stress inhibits ripening by inhibiting ethylene production and sensitivity while respiration proceeds until the breakdown of tissues. (C) 2000 Elsevier Science B.V. All rights reserved

Ethylene biosynthesis and ripening behaviour of 'Hayward' kiwifruit subjected to some controlled atmospheres

The effects of storage in air (AS), controlled atmosphere (CA) or ultra low oxygen (ULO) on ethylene biosynthesis and ripening of 'Hayward' kiwifruit during storage at 0 degreesC and post-storage at 20 degreesC, were investigated. Fruit were stored for 60, 120 and 180 days at 0 degreesC in AS, CA (2%O(2) + 5%CO(2)) and ULO (0.7%O(2) + 0.7%CO(2) and 1%O(2) + 1%CO(2)). Freshly harvested fruit and fruit removed from storage were treated with 130 mul/l propylene or propylene-free air for 9 days at 20 degreesC. Fruit treated with propylene at 20 degreesC at harvest produced ethylene with a tag period of 3 days, had concomitant 1-aminocyclopropane-1-carboxylic acid (ACC) production, 1-aminocyclopropane-1-carboxylate synthase (ACC synthase) and 1-aminocyclopropane-1-carboxylate oxidase (ACC oxidase) activities, and were ripe after 3-5 days while fruit not treated with propylene were not able to produce ethylene and ripen during the 9 days experiment. AS fruit softened faster during the first 60 days of storage. This effect was reduced in CA and ULO treatments. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter in all treatments. After 9 days shelf life, only AS and CA stored fruit were ripe. Fruit from ULO storage required propylene treatment to ripen fully. When kiwifruit were placed at 20 degreesC, after 60, 120 or 180 days storage at 0 degreesC, there was an induction of ethylene production with no tag period in fruit from AS or CA, with or without propylene. There was some ACC content and ACC synthase activity after 60 days storage for all treatments, while ACC oxidase activity increased only upon rewarming of the fruit in AS or CA. Kiwifruit removed from ULO-storage showed drastically reduced capacity to produce ethylene mainly due to low ACC oxidase activity rather than reduced ACC production or ACC synthase activity. Respiration increased upon rewarming of the fruit in all treatments. With storage time, there was a decrease in the capacity of the warmed fruit to produce ethylene and CO(2) as well as in the activities of ACC synthase and ACC oxidase, mostly after 60 days storage. (C) 2002 Elsevier Science B.V. All rights reserved

Chilling induced ethylene biosynthesis in 'Hayward' kiwifruit following storage

'Hayward' kiwifruit were stored at 0, 5, 10, 15 and 20degreesC for 5, 12 and 17 days before rewarming to 20degreesC for 10 more days. Ethylene and CO(2) production, ACC, ACC synthase (ACS) and ACC oxidase (ACO) activities, flesh and core firmness, soluble solids content (SSC) and fleshy colour were measured. Kiwifruit stored at 0, 5, 10 and 15degreesC did riot ripen, produce ethylene or show increases in ACS or ACO activity. Fruit stored for 5 days at the above temperatures, then rewarmed to 20degreesC, did not show any change during the following 10 days. Rewarmed fruit, pre-stored at 0-10degreesC for 12 days, started autocatalytic ethylene production within 24 h, followed by fruit ripening. Fruit stored at 15degreesC for 12 days needed 72 h to start ethylene autocatalyse and did not fully ripen during 10 days at 20degreesC. After 17 days storage at 0-15degreesC kiwifruit started autocatalytic ethylene production with no delay upon exposure to 20degreesC. Autocatalytic ethylene production correlated with increased ACC content, and increased activities of ACS and ACO. Fruit held continuously at 20degreesC started autocatalytic ethylene production after 19 days, with concomitant increases in ACC content, ACS and ACO activities and ripening. Respiration increased after rewarming, concomitantly with the increase in ethylene production. We concluded that exposing kiwifruit to chilling temperatures (0-10degreesC) for 12 days advanced ethylene biosynthesis and ripening when compared with fruit held continuously at: 20degreesC. The advanced ethylene biosynthesis was due to increase ACS and ACO activities immediately upon rewarming of the fruit. (C) 2002 Elsevier Science B.V. All rights reserved

Changes in fatty acid composition and electrolyte leakage of 'Hayward' kiwifruit during storage at different temperatures

Exposure to low storage temperature induces changes in electrolyte leakage and fatty acids composition, in a way depending on the plant tissue. Those changes alter the response of the fruit to storage conditions. The influence of storage temperature on ripening, fatty acids composition and electrolyte leakage of 'Hayward' kiwifruit were investigated. Harvested fruit were stored at 0, 5, 10,15 and 20 degrees C for 5, 12 and 17 days. Measurements of SSC, firmness, flesh colour, fatty acid composition and electrolyte leakage were performed during the experiment. Kiwifruit did not fully ripen during the 17 days storage at any temperature. The major fatty acid component in 'Hayward' kiwifruit consisted of linolenic, followed by oleic, palmitic, linoleic and stearic acid. Membrane permeability and unsaturated/saturated fatty acid ratio increased during storage in all treatments. The highest increase was during the first 5 days and at the lowest temperatures. The increase in unsaturated/saturated fatty acid ratio was caused mainly by a decrease in palmitic and an increase in oleic acids. Stearic, linoleic and linolenic acids had insignificant changes during storage. The main increase in electrolyte leakage and unsaturated/saturated fatty acid ratio occurred during the first storage days and at lower temperatures, probably as a response of the tissue to an adaptation to the new stress storage conditions. (C) 2008 Elsevier Ltd. All rights reserved

Temperature and propylene effects on ripening of green and black 'Conservolea' olives

Ripening of detached mature-green and black-ripe olives (Olea europaea L., cv. Conservolea) was studied during storage at 0, 5, 10, or 20 degreesC in air or air plus 100-200 muL.L(-1) propylene. Green olive skin hdegrees remained unchanged after 24 days at 0 or 5 degreesC in air or air + propylene, while olives partially lost their green color at 10 degreesC and developed purple color at 20 degreesC together with a substantial flesh softening. Propylene partially delayed flesh softening only at 10 degreesC. Respiration of green and black olives increased with storage temperature. Black olives had higher respiration rate than green olives. Propylene had no substantial effect on green or black olive respiration rate, except for an increase in respiration and ripening rates of green olives kept at 20 degreesC. Ethylene production rate of air- or air + propylene-treated green olives was almost undetectable. Black olives had higher ethylene production rate than green olives and this rate significantly increased with storage temperature. Addition of propylene had only minor effect on ethylene production of black olives. No climacteric respiratory rise or autocatalytic ethylene production was observed in green and black olives

Emergy Analysis Of Irrigated Organic And Conventional Production Of Olive And Olive Oil In Crete, Greece Preliminary Study

Olive is the oldest known cultivated crop in the world. Recently, the largest three producer countries of olive oil are Spain, Italy and Greece. Greece produces about 16.76% of the total world production that reaches about 1.800.8000 in the last years (FAO, 1990-1998). The objective of this work was to make an ecological and economical appraisal of agrochemical "conventional" and ecological "organic" proposals by using the Emergy1 analyses and indices. Crete is the largest producer of olive oil in Greece, representing 33% of the total olive oil production (Kabourakis, 1996 and ECE, 1991). So, tow olive farming there in Crete was used - one as an organic and the other is conventional - for the production year 1998-1999. The olive oil is considered as a product of energy terms (Joules) and all inputs including natural contributions (renewable and non-renewable energy sources) and economy inputs (material, services, payment, fuel, etc), as energy flow. To do that all the various data were transformed into equivalent solar energy flow (Sej/j), using transformity factors obtained from literature. The result is discussed using energy indices. That total emergy used for the irrigated conventional orchard was (7.54E+15) and (5.95E+15) Sej/j for the organic one. The renewability index is 0.18, then the conventional was 0.16 The emergy money received for the organic was (1.46E+16) Sej/j, which is higher than the conventional production (7.57E+15). Finally, for the economical and marketing sides, the emergy investment ratio was indicated, the results show that the organic orchard had a value of (4.21) and (4.99) for the conventional. From the previous results, the organic orchards are more sustainable, with fewer losses. But still needs more attention in order to be strong competitor in the market. However, it will be the most interesting solution and important role in the future economy.608199205(1991) Official Journal of the European Communities, L, 198, p. 1. , CEC, 22.7.91Costantinos, K., (1998) Greenhouses Engineering Course, , Mediterranean Agronomic Institute of Chania (M.A.I.Ch), 18-22 May, Chania, Greece(1990) FAOSTAT Database, , http://apps.fao.org./, FAO, Internet addressFluck, R.C., Baird, C.D., (1982) Agricultural Energetics, pp. 41-45. , AVI Publication, Westport, CT, 51-54, 71-72, 123-126Kabourakis, E., Prototyping and dissemination of ecological olive production systems (1996) A Methodology for Designing and a First Step towards Validation and Dissemination of Prototype Ecological Olive Production Systems (EOPS) in Crete, p. 121Katsoulis, N., Karampakis, D., Vagianau, M., (1980) Olive Oil Today and after Greece Will Become Member of EEC, , Ministry of Agric. Direction of horticulture, Athens, Greece, (In Greek)Odum, H.T., (1996) Environmental Accounting, Emergy and Decision Making, p. 370. , John Wiley, NYOdum, H.T., Emergy evaluation, in advances in energy studies: Energy flows in ecology and economy (1998) Proceedings of International Workshop Held at Porto Venere, , http://www.enveng.ufl.edu/gomepp/brown/system/emergy.htm, Italy, May 26-30, 1998, ed. by Ulgiati, S. Brown, M.T. Giampietro, M. Mayumi, K. & Henderson, R. MUSIS, Roma, Italy, 99 -112Ortega, E., Comar, V., Safonov, P., Some results of emergy analysis of brazilian agricultural and agro-industrial systems, in advances in energy studies: Energy flows in ecology and economy (1998) Proceedings of International Workshop Held at Porto Venere, pp. 337-350. , Italy, May 26-30, 98, ed. by Ulgiati, S. Brown, M. T. Giampietro, M. Mayumi, K. & Henderson, R. MUSIS, Roma, ItalySchuttelaar, M., (1991) Netherland, the Perception of Consumers, , IFOAM, Trade in organic foodsTsatsarelis, D., Koundouras, S., Energetic of baled alfalfa hay production in northern Greece (1994) Agriculture, Ecosystems and Environmental Journal, 49, pp. 123-130Ulgiati, S., Odum, H.T., Bastianoni, S., Modeling interaction between environment and human society in italy: An emergy analysis (1992) Proceeding of the 36th Annual Meeting of ISSS in Denever, Colo., International Society for System Sciences, pp. 1121-1133. , Louisville, Ky. ed. By L. PeenoUlgiati, S., Opening address, in advances in energy studies: Energy flows in ecology and economy (1998) Proceedings of International Workshop Held at Porto Venere, Italy, pp. 7-9. , May 26-30, 98, ed. by Ulgiati, S. Brown, M. T. Giampietro, M. Mayumi, K. & Henderson, R. MUSIS, Roma, Ital

Gasification of Waste Biomass Chars By Carbon Dioxide Via Thermogravimetry-effect of Catalysts

The effect of catalyst addition on thermal conversion characteristics and kinetics of waste biomass chars was investigated. The experiments were performed in a thermogravimetric analysis system, at non-isothermal heating conditions, under a carbon dioxide atmosphere. Reaction rates were determined by a power law model. The bulk of char gasification process occurred between 800 degrees C and 950 degrees C. Addition of alkali salts improved char conversion and increased the reactivity of the samples by lowering the reaction temperature. Peak values were reduced by 4 to 138 degrees C. The catalytic activity was enhanced when 10% Na(2)CO(3), 10% CaCO(3), and 10% Li(2)CO(3) were used during the gasification of municipal solid wastes, sewage sludge, and waste paper, respectively. Alkali carbonates and especially binary mixtures of them increased the reactivity of the fuels by significantly reducing the activation energy. Activation energies ranged from 180 to 370 kJ/mol without catalysts, whereas from 82 to 353 kJ/mol with catalyst addition