G03-1501 Prudent Use of Antibiotics in Companion Animals

This NebGuide explains why antibiotics must be used with care and how to prudently use antibiotics to treat companion animals. Antibiotics are used to improve animal health and performance. You, as the animal owner or caregiver, make important decisions about how antibiotics are finally used in companion animals. Antibiotics should be used prudently to ensure they are effective and will continue to benefit man and animals in the future. Are you prepared to make the best decisions about using antibiotics in animals

G03-1485 Guidelines for the Prudent Use of Antibiotics in Food Animals

This NebGuide explains why antibiotics must be used with care and how to prudently use antibiotics to treat food animals. Antibiotics are used to improve animal health and productivity. You, the animal caregiver, make important decisions about how antibiotics are finally used in food producing animals. Antibiotics should be used prudently to ensure they are effective, do not leave residues in food, and will continue to benefit man and animals in the future. Are you prepared to make the best decisions about using antibiotics in animals

RoboGlove-A Grasp Assist Device for Earth and Space

The RoboGlove is an assistive device that can augment human strength, endurance or provide directed motion for use in rehabilitation. RoboGlove is a spinoff of the highly successful Robonaut 2 (R2) system developed as part of a partnership between General Motors and NASA. This extremely lightweight device employs an actuator system based on the R2 finger drive system to transfer part or the entire grasp load from human tendons to artificial ones contained in the glove. Steady state loads ranging from 15 to 20 lbs. and peaks approaching 50 lbs. are achievable. Work is underway to integrate the RoboGlove system with a space suit glove to add strength or reduce fatigue during spacewalks. Tactile sensing, miniaturized electronics, and on-board processing provide sufficient flexibility for applications in many industries. The following describes the design, mechanical/electrical integration, and control features of the glove in an assembly-line configuration and discusses work toward the space suit application

RoboGlove - A Robonaut Derived Multipurpose Assistive Device

The RoboGlove is an assistive device that can augment human strength, endurance or provide directed motion for use in rehabilitation. RoboGlove is a spinoff of the highly successful Robonaut 2 (R2) system developed as part of a partnership between General Motors and NASA. This extremely lightweight device employs an actuator system based on the R2 finger drive system to transfer part or the entire grasp load from human tendons to artificial ones contained in the glove. Steady state loads ranging from 15 to 20 lbs. and peaks approaching 50 lbs. are achievable. The technology holds great promise for use with space suit gloves to reduce fatigue during space walks. Tactile sensing, miniaturized electronics, and on-board processing provide sufficient flexibility for applications in many industries. The following describes the design, mechanical/electrical integration, and control features of the glove

Three-Photon Absorption Spectra and Bandgap Scaling In Direct-Gap Semiconductors

This paper presents three-photon absorption (3PA) measurement results for nine direct-gap semiconductors, including full 3PA spectra for ZnSe, ZnS, and GaAs. These results, along with our theory of 3PA using an eight-band Kane model (four bands with double spin degeneracy), help to explain the significant disagreements between experiments and theory in the literature to date. 3PA in the eight-band model exhibits quantum interference between the various possible pathways that is not observed in previous two-band theories. We present measurements of degenerate 3PA coefficients in InSb, GaAs, CdTe, CdSe, ZnTe, CdS, ZnSe, ZnO, and ZnS. We examine bandgap, Eg, scaling using -band tunneling and perturbation theories that show agreement with the predicted Eg−7 dependence; however, for those semiconductors for which we measured full 3PA spectra, we observe significant discrepancies with both two-band theories. On the other hand, our eight-band model shows excellent agreement with the spectral data. We then use our eight-band theory to predict the 3PA spectra for 15 different semiconductors in their zinc-blende form. These results allow prediction and interpretation of the 3PA coefficients for various narrow to wide bandgap semiconductors

Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef

Objective: The objective of this study was to evaluate the physical attributes of three different plant-based, ground beef alternatives in comparison to ground beef of three different fat percentages. Study Description: Ground beef of three different fat percentages, a retail pea protein-based ground beef alternative, and a traditional soy-based ground beef alternative were obtained from retail stores (n = 15 lots/treatment). Samples from 15 lots of a foodservice soy protein-based ground beef alternative were obtained from a foodservice chain. All samples were fabricated into 0.25 lb patties assigned to one of four assays: color analysis, texture profile analysis, shear force, and pressed juice percentage. Results: When evaluating raw color, traditional ground beef alternative had the highest (P \u3c 0.05) a* value and were redder when compared to all other treatments, with retail ground beef alternative having the lowest (P \u3c 0.05) a* value. Traditional and retail ground beef alternative had the highest (P \u3c 0.05) a* value, while foodservice ground beef alternative, and 30% and 10% fat ground beef had the lowest (P \u3c 0.05) a* value for cooked surface color. For texture attributes, retail and foodservice ground beef alternatives had lower (P \u3c 0.05) values for cohesiveness, gumminess, hardness, and chewiness, as well as higher (P \u3c 0.05) values for springiness, than all other treatments evaluated. For shear force, the three ground beef alternatives were more tender (P \u3c 0.05) than all three ground beef treatments, with foodservice and retail ground beef alternatives being more tender (P \u3c 0.05) than all treatments. The three ground beef treatments had greater (P \u3c 0.05) pressed juice percentage values than all ground beef alternatives, indicating the ground beef was juicier than any of the ground beef alternatives evaluated. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different color, texture, tenderness, and cooking characteristics than traditional ground beef

Engineered nonlinear materials using gold nanoantenna array

Gold dipole nanoantennas embedded in an organic molecular film provide strong local electromagnetic fields to enhance both the nonlinear refractive index (n(2)) and two-photon absorption (2PA) of the molecules. An enhancement of 53x for 2PA and 140x for nonlinear refraction is observed for BDPAS (4,4'-bis(diphenylamino) stilbene) at 600 nm with only 3.7% of gold volume fraction. The complex value of the third-order susceptibility enhancement results in a sign change of n(2) for the effective composite material relative to the pure BDPAS film. This complex nature of the enhancement and the tunability of the nanoantenna resonance allow for engineering the effective nonlinear response of the composite film8119Agências de fomento estrangeiras apoiaram essa pesquisa, mais informações acesse artig

Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages

Objective: The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics to ground beef patties of varying fat percentages. Study Description: Fifteen different production lots (n = 15/fat level) of 3 lb ground beef chubs of three different fat levels (10%, 20%, and 30%) were collected from retail markets in the Manhattan, KS, area. Additionally, alternative products including a soy and potato protein-based foodservice ground beef alternative, a pea protein-based retail ground beef alternative, and a traditional soy protein-based ground beef alternative, (n = 15 production lots/product) currently available through commercial channels were collected from retail markets and a commercial foodservice chain. All ground beef and alternative treatments were formed into 0.25-lb patties and frozen at -40 degrees F until consumer sensory analysis. Results: All three ground beef samples rated higher (P \u3c 0.05) than the three alternative samples for appearance, overall flavor, beef flavor, and overall liking. Retail alternative rated lowest (P \u3c 0.05) for appearance, overall flavor, texture, and overall liking. Of the alternative samples, foodservice alternative rated highest (P \u3c 0.05) for juiciness, beef flavor, and texture liking, and traditional alternative rated lowest (P \u3c 0.05) for juiciness. However, the foodservice alternative rated higher (P \u3c 0.05) for tenderness than the 20% fat ground beef samples. Moreover, of the alternative samples, the foodservice alternative and traditional alternative rated similar (P \u3e 0.05) for appearance, tenderness, overall flavor liking, and overall liking. Among the ground beef samples, no differences (P \u3e 0.05) were found for appearance, juiciness, overall flavor liking, beef flavor liking, or overall liking. For the percentage of samples rated acceptable for each palatability trait, all three ground beef treatments had a higher (P \u3c 0.05) percentage of samples rated acceptable for appearance, overall flavor liking, beef flavor liking, texture, and overall liking than the three alternative. Retail alternative had the lowest (P \u3c 0.05) percentage of samples rated acceptable for appearance, overall flavor, texture, and overall liking. Traditional alternative had the lowest (P \u3c 0.05) percentage of samples rated acceptable for juiciness. Among the alternative samples, foodservice alternative had the highest (P \u3c 0.05) percentage of samples rated acceptable for juiciness and beef flavor liking. Furthermore, among the alternative treatments, foodservice alternative and traditional alternative had a similar (P \u3e 0.05) percentage of samples rated acceptable for appearance, overall flavor liking, texture liking, and overall liking. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different consumer eating experiences than traditional ground beef

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

The Effect of Bone and Analytical Methods on the Assessment of Bone Mineralization Response to Dietary Phosphorus, Phytase, and Vitamin D in Nursery Pigs

Three hundred-fifty pigs (initially 26.2 ± 1.23 lb) were used to evaluate the effects of bone and analytical methods on the assessment of bone mineralization response to dietary P and vitamin D in nursery pigs. Pens of pigs (5 or 6 pigs/pen) were randomized to 6 dietary treatments in a randomized complete block design with 10 pens per treatment. Treatments were formulated to have varying levels of P, phytase, and vitamin D to provide differences in bone characteristics. After feeding diets for 28 d, eight pigs per treatment were euthanized for bone, blood, and urine analysis. The response to treatment for bone density and ash was dependent upon the bone analyzed (density × bone interaction, P = 0.044; non-defatted bone ash × bone interaction, P = 0.060; defatted bone ash × bone interaction, P = 0.068). Pigs fed 0.19% STTD P had decreased (P \u3c 0.05) bone density and ash (non-defatted and defatted) for all bones compared to 0.44% STTD P, with 0.33% STTD P generally intermediate or similar to 0.44% STTD P. Pigs fed 0.44% STTD P with no vitamin D had greater (P \u3c 0.05) non-defatted fibula ash compared to all treatments other than 0.44% STTD P with added HyD. Pigs fed the three diets with 0.44% STTD P had greater (P \u3c 0.05) defatted 2nd rib ash compared to pigs fed 0.19% STTD P or 0.33% STTD P with no phytase. In summary, bone density and ash responses varied depending on the bone analyzed. Differences in bone density and ash in response to P and vitamin D were most apparent with fibulas and 2nd ribs. The difference between bone ash procedures was more apparent than the differences between treatments. For histopathology, 10th ribs were more sensitive than 2nd ribs or fibulas for detection of lesions