Adatok a trappista-sajt kémiai összetételének változásához az érés folyamán II. : a zsír-, az összes és illő savtartalom, a pH és a cukorbomlás vizsgálata

Die Verfasser prüften di Änderung des Fettgehaltes, des Gesamt und flüchtigen Säuregehaltes, des pH und des Lactosegehaltes von Trappistenkäse im Laufe der Reifung an 10 Partien aus 3 Betrieben. Folgende wichtigere Feststellungen wurden gemacht: 1. Der auf Trockensubstanz bezogene Fettgehalt änderte sich während der Reifung praktisch überhaupt nicht. Der auf Trockensubstanz bezogene Fettgehalt von Käseproben mit identischem Reifegrad war in ein und demselben Betrieb stark signifikant verschieden. 2. Der Gesamtsäuregehalt verringerte sich der Reifungszeit proportional, die Geschwindigkeit der Verringerung war in allen untersuchten Käsepartien identisch. 3. Entsprechend der Verringerung des Gesamtsäuregehaltes steigt das pH während der Reifung in geringem Masse an, von dem 3. bis zum 30. Tage um 0,10 — 0,20 Einheiten. Das Tempo des Anstieges ist nicht gleichmässig und in den einzelnen Käsepartien verschieden. 4. Der auf Trockensubstanz bezogene und in Essigsäure ausgedrückte gesamte flüchtige Säuregehalt steigt im Laufe der Reifung an. Der flüchtige Säuregehalt von Käse identischen Reifegrades ist auch innerhalb desselben Betriebes äusserst verschieden. 5. Der auf Trockensubstanz bezogene flüchtige Gesamtsäuregehalt ist der Reifungszeit proportional. Der Anstieg des Gehaltes im Falle von ein und demselben Betrieb entstammenden Partien ist (stark) signifikant verschieden und hängt nicht vom Ausgangswert des flüchtigen Säuregehaltes ab. 6. Jeder der 3 Tage alten Käseproben und nur zwei der 10 tägigen Proben enthielten Lactose, Monosaccharide Hessen sich in keiner Probe nachweisen. Changes in the contents of fat, total and volatile acids, in the pH value and in the lactose content of Trappist cheese during its ripening were investigated in ten different batches of 3 factories. It was found that: practically no changes occurred in the fat content related to dry matter during ripening; significant differences were observed, however, in the fat contents lated to dry matter of cheese samples of the same degree of ripeness even within the same plant; total acid content decreased proportionally to the length of ripening period, the rate of decrease was the same in all cheese batches examined; in accordance to the decrease of total acid content the pH value increased slightly during ripening, by 0,10 —,020 units from the 3rd to the 30th day. The tempo of the increase was not uniform and was not the same in the individual cheese batches; the content of total volatile acids related to dry matter and expressed as acetic acid increased during the ripening procedure; the content of volatile acids in cheeses of identical degree of ripeness was significantly different even within the same plant; the content of total volatile acids related to dry matter was proportional to the period of ripening; the rate of increase showed significant differences even in the batches of the same plant and showed no correlation with the initial value of volatile acid content; lactose was present in all the cheese samples aged three days, of the samples aged ten days only two contained lactose

A bolthálózatból származó trappista-sajt minták kémiai vizsgálata

Die Verfasser untersuchten einige chemische Kennzeichen von aus dem Budapester Handelsnetz mit zufallsweiser Probenahme entnommenen, im Ganzen 58 Trappistenkäse-Proben in verschiedenen Perioden der Jahre 1968-69. Ihre wichtigeren Festellungen waren die Folgenden: 1. Die Trockensubstanz von 72% der Käseproben war höher, als der in der ungarischen Norm zugelassene Grenzwert, der Fettgehalt jedoch entsprach in 72% der Proben den einheimischen Vorschrifren. 2. Die Schwankung des Wasser-, Fett- und Gesamtsäuregehaltes betrug in 50 Proben 3 - 4 relative%, diejenige des Fettgehaltes 9%. 3. Der Durchschnitt des Eiweisstoffgehaltes von 8 Käseproben auf die Trockensubstanz berechnet betrug 44,6%. Der wasserlösliche Eiweisstoff machte 18,9% des Gesamteiweisstoffgehatles aus, der alkohollösliche aber 14%. 4. Zwischen den Werten des Wasser- und Gesamteiweissstoffgehaltes einerseits und des Gesamteiweissstoff- und löslichen Eiweissstoffgehaltes anderseits konnte kein Zusammenhang gefunden werden, bei den Proben mit höherem wasserlöslichen Eiweissstoffgehalt war jedoch auch der alkohollösliche Eiweissstoffgehalt höher. 5. In den wässerigen Extrakten der Käseproben konnten die Verfasser vermittels Dünnschichtchromatographie 13-15, in den alkoholischen Extrakten 10—13 ninhydrinpositive Flecke nachweisen und teilweise identifizieren. Some chemical characteristics of 58 samples of Trappist cheese withdrawn from retailers in Budapest by the random sampling method were investigated in various seasons of the year 1968-69. The main observations are as follows. 1. The dry matter content of the cheeses was in 72% of samples higher than the value prescribed by Hungarian standards whereas the fat contents of 72% of samples met the requirements of Hungarian standards. 2. The fluctuations in the contents of moisture, fat and total acids in 50 samples amounted to 3 - 4 relative %, those of fat contcns to 9%. 3. The average value of the total protein contents of 8 samples referred to dry matter were 44.6%. Water-soluble proteins amounted to 18.9% of total protein content, alcohol-soluble proteins to 14%. 4. No correlations were found between the values of contents of moisture and total protein, further between contents of total protein and soluble protein, but the contents of alcohol-soluble protein were higher in samples with a higher content of watersoluble protein. 5. In the aqueous extracts of cheeses 13— 15 ninhydrine-positive spots, in their alcoholic extracts 10—13 ninhydrine-positive spots could be detected and partially also identified

Adatok a trappista-sajt kémiai összetételének változásához az érés folyamán I. : a nedvességtartalom, az összes és az oldható fehérjetartalom, valamint a szabad aminosavak vizsgálata

Bei der Untersuchung der während des Reifungsprozesses erfolgten Veränderungen einzelner chemischer Komponenten von Trappistenkäse, konnte Folgendes festgestellt wurden: 1. Der Feuchtigkeitsgehalt nimmt im Laufe der Reifung, sowie bei weiterer Lagerung von reifem Käse stufenweise, nicht gleichmässig und in verschiedenen Käsepartien in verschiedenem Masse ab. Das Mass der Verringerung hängt weder vom anfänglichen Feuchtigkeitsgehalt, noch von der Jahreszeit der Fabrikation ab. 2. Der auf den Trockensubstanzgehalt bezogene Gesamteiweissgehalt nimmt während der Reifung nur in gerigem, zumeist signifikanten Masse ab. 3. Sowie der wasserlösliche, als auch der alkohollösliche Eiweissgehalt nahm bei der Reifung und der weiteren Lagerung des reifen Käse signifikant zu. 4. Die auf den Gesamteiweissgehalt bezogenen Werte der wasser- wie auch der alkohollöslichen Eiweissfraktion stiegen der Reifungszeitdauer proportional an. 5. Aufgrund der automatischen Aminosäuren-Analyse sind Lysin, Glutaminsäure und Leucin die hauptsächlichen freien Aminosäuren der reifen (30-tägigen) Trappistenkäse. Dieselben betragen mehr als die Hälfte (54%) des gesamten, freien Aminosäuregehaltes der Käse-Trockensubstanz. Phenylalanin und Valin machen weitere 20% aus. Der Rest, 26% besteht aus den anderen Aminosäuren. 6. Die Bildung der einzelnen Aminosäuren während der Reifung ist verschieden, einige Aminosäuren sind in 3-tägigen, andere sogar in 10-tägigem Käse nicht in messbarer Menge vorhanden. On examining the changes in certain chemical components of Trappist cheese during its ripening the following statements are made: During ripening and during the further storage of ripe cheeses the moisture content decreases gradually but not at a uniform rate. The extent of this decrease is different in various batches of cheese. The extent of the decrease of moisture content does not depend on the initial moisture content or the season of cheese manufacture. Total protein content referred to dry matter content decreased only slightly during ripening, and this decrease was not significant. The content of both the water-soluble and the alcohol-soluble proteins increased significantly during the ripening and during the further storage of the ripe cheeses. The amount of both the water-soluble and the alcohol-soluble protein fractions referred to total protein content increased proportionally to the length of the period of ripening. On the basis of automatic aminoacid analysis, lysine, glutamic acid and leucine are the main free aminoacids in the ripe (30-day) Trappist cheeses. These aminoacids amount to more than half (54%) of the total contents of free aminoacids in the dry matter of cheese. Phenylalanine and valine account for another 20% whereas the residual 26% comprises the other aminoacids. The formation of the individual aminoacids during ripening takes place in a different way. Certain aminoacids are present in cheeses aged 3 days whereas others cannot be detected in measurable amounts even in 10-day cheeses. En étudiant les variations de quelques composants chimiques des fromages Port-Salut lors de la maturation on a établi le suivant: 1. La zeneur en humidité décroit graduellement, á une vitesse non-uniforme et - dans les divers lots de fromage — dans une mesure différente, tant pendant la maturation que lors le stockage ultérieur de fromage műr. La mesure de la décroissance ne dépend ni de la teneur initiale en humidité, ni de la saison de la production du fromage. 2. La teneur en protéines totales par rapport ä la matiére séche ne varié que peu pendant la maturation et sa décroissance n’est — dans la plupart des cas — pás signifiante. 3. La teneur en protéines respectives, solubles dans Г eau et dans l’alcool, montre une croissance signifiante et pendant la maturation et lors le stockage ultérieur du fromage mür. 4. Les valeurs, par rapport des protéines totales, des fractionshydro- et alcoolo-solubles des protéines augmentent proportionnellement au temps de maturation. 5. Selon le dosage des acides aminés ä l’analyseur automatique, la lysine, l’acide glutamique et la leucine sont les principaux aminoacides libres des fromages Port-Salut mürs (30 jours aprés la production). Las susdits constituent plus de la moitié (54%) de la teneur en acides aminés libres de la matiére séche du fromage. La phénylalanine et la valine font 20% supplémentaires. Le reste de 26 p.c. est composé des autres acides aminés. 6. La formation, lors de la maturation, des divers aminoacidesest différente. II у en a quelques uns qui ne sont pás présents en quantités mesurables dans le fromage de 3 jours, d’autres manquent mérne de celui de 10 jours

Toward High-Precision Measures of Large-Scale Structure

I review some results of estimation of the power spectrum of density fluctuations from galaxy redshift surveys and discuss advances that may be possible with the Sloan Digital Sky Survey. I then examine the realities of power spectrum estimation in the presence of Galactic extinction, photometric errors, galaxy evolution, clustering evolution, and uncertainty about the background cosmology.Comment: 24 pages, including 11 postscript figures. Uses crckapb.sty (included in submission). To appear in ``Ringberg Workshop on Large-Scale Structure,'' ed D. Hamilton (Kluwer, Amsterdam), p. 39

Resolving the extragalactic hard X-ray background

The origin of the hard (2-10 keV) X-ray background has remained mysterious for over 35 years. Most of the soft (0.5-2 keV) X-ray background has been resolved into discrete sources, which are primarily quasars; however, these sources do not have the flat spectral shape required to match the X-ray background spectrum. Here we report the results of an X-ray survey 30 times more sensitive than previous studies in the hard band and four times more sensitive in the soft band. The sources detected in our survey account for at least 75 per cent of the hard X-ray background. The mean X-ray spectrum of these sources is in good agreement with that of the background. The X-ray emission from the majority of the detected sources is unambiguously associated with either the nuclei of otherwise normal bright galaxies or optically faint sources, which could either be active nuclei of dust enshrouded galaxies or the first quasars at very high redshifts.Comment: Nature article in pres

Large Structures and Galaxy Evolution in COSMOS at z < 1.1

We present the first identification of large-scale structures (LSS) at z $< 1.1$ in the Cosmic Evolution Survey (COSMOS). The structures are identified from adaptive smoothing of galaxy counts in the pseudo-3d space ($\alpha,\delta$,z) using the COSMOS photometric redshift catalog. The technique is tested on a simulation including galaxies distributed in model clusters and a field galaxy population -- recovering structures on all scales from 1 to 20\arcmin without {\it a priori} assumptions for the structure size or density profile. Our procedure makes {\bf no} {\it a priori} selection on galaxy spectral energy distribution (SED, for example the Red Sequence), enabling an unbiased investigation of environmental effects on galaxy evolution. The COSMOS photometric redshift catalog yields a sample of $1.5\times10^5$ galaxies with redshift accuracy, $\Delta z_{FWHM}/(1+z) \leq 0.1$ at z $< 1.1$ down to I$_{AB} \leq 25$ mag. Using this sample of galaxies, we identify 42 large-scale structures and clusters. abstract truncated for astroph 25 line limit -- see preprintComment: 72 pages with 29 pages of figures, for cosmos apj suppl special issu

A new search for distant radio galaxies in the Southern hemisphere -- III. Optical spectroscopy and analysis of the MRCR--SUMSS sample

We have compiled a sample of 234 ultra-steep-spectrum(USS)-selected radio sources in order to find high-redshift radio galaxies (HzRGs). The sample is in the southern sky at -40 deg < DEC < -30 deg which is the overlap region of the 408-MHz Revised Molonglo Reference Catalogue, 843-MHz Sydney University Molonglo Sky Survey (the MRCR--SUMSS sample) and the 1400-MHz NRAO VLA Sky Survey. This is the third in a series of papers on the MRCR--SUMSS sample. Here we present optical spectra from the ANU 2.3-m telescope, ESO New Technology Telescope and ESO Very Large Telescope for 52 of the identifications from Bryant et al. (2009, Paper II), yielding redshifts for 36 galaxies, 13 of which have z>2. We analyse the K-z distribution and compare 4-arcsec-aperture magnitudes with 64-kpc aperture magnitudes in several surveys from the literature; the MRCR--SUMSS sample is found to be consistent with models for 10^{11}-10^{12} solar mass galaxies. Dispersions about the fits in the K-z plot support passive evolution of radio galaxy hosts since z>3. By comparing USS-selected samples in the literature, we find that the resultant median redshift of the samples shown is not dependent on the flux density distribution or selection frequency of each sample. In addition, our finding that the majority of the radio spectral energy distributions remain straight over a wide frequency range suggests that a k-correction is not responsible for the success of USS-selection in identifying high redshift radio galaxies and therefore the steep radio spectra may be intrinsic to the source or a product of the environment. Two galaxies have been found to have both compact radio structures and strong self-absorption in the Ly-alpha line, suggesting they are surrounded by a dense medium...abridged.Comment: Accepted for MNRAS. 25 page

Microbial ligand costimulation drives neutrophilic steroid-refractory asthma

Funding: The authors thank the Wellcome Trust (102705) and the Universities of Aberdeen and Cape Town for funding. This research was also supported, in part, by National Institutes of Health GM53522 and GM083016 to DLW. KF and BNL are funded by the Fonds Wetenschappelijk Onderzoek, BNL is the recipient of an European Research Commission consolidator grant and participates in the European Union FP7 programs EUBIOPRED and MedALL. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Peer reviewedPublisher PD

In the Beginning: The First Sources of Light and the Reionization of the Universe

The formation of the first stars and quasars marks the transformation of the universe from its smooth initial state to its clumpy current state. In popular cosmological models, the first sources of light began to form at redshift 30 and reionized most of the hydrogen in the universe by redshift 7. Current observations are at the threshold of probing the hydrogen reionization epoch. The study of high-redshift sources is likely to attract major attention in observational and theoretical cosmology over the next decade.Comment: Final revision: 136 pages, including 42 figures; to be published in Physics Reports 2001. References updated, and a few minor corrections made. In this submission, several figures were compressed, resulting in just a slight reduction in quality; a postscript file with the full figures is available at http://www.cita.utoronto.ca/~barkana/review.htm

Bone metastases from renal cell carcinoma: patient survival after surgical treatment

<p>Abstract</p> <p>Background</p> <p>Surgery is the primary treatment of skeletal metastases from renal cell carcinoma, because radiation and chemotherapy frequently are not effecting the survival. We therefore explored factors potentially affecting the survival of patients after surgical treatment.</p> <p>Methods</p> <p>We retrospectively reviewed 101 patients operatively treated for skeletal metastases of renal cell carcinoma between 1980 and 2005. Overall survival was calculated using the Kaplan-Meier method. The effects of different variables were evaluated using a log-rank test.</p> <p>Results</p> <p>27 patients had a solitary bone metastasis, 20 patients multiple bone metastases and 54 patients had concomitant visceral metastases. The overall survival was 58% at 1 year, 37% at 2 years and 12% at 5 years. Patients with solitary bone metastases had a better survival (p < 0.001) compared to patients with multiple metastases. Age younger than 65 years (p = 0.036), absence of pathologic fractures (p < 0.001) and tumor-free resection margins (p = 0.028) predicted higher survival. Gender, location of metastases, time between diagnosis of renal cell carcinoma and treatment of metastatic disease, incidence of local recurrence, radiation and chemotherapy did not influence survival.</p> <p>Conclusions</p> <p>The data suggest that patients with a solitary metastasis or a limited number of resectable metastases are candidates for wide resections. As radiation and chemotherapy are ineffective in most patients, surgery is a better option to achieve local tumor control and increase the survival.</p