6 research outputs found
Probable Psittacosis Outbreak Linked to Wild Birds
Residence in the upper Blue Mountains, age of 50–64 years, direct contact with wild birds, and lawn mowing without a grass catcher were associated with psittacosis
A multipurpose end-station for atomic, molecular and optical sciences and coherent diffractive imaging at ELI beamlines
We report on the status of a users' end-station, MAC: a Multipurpose station for Atomic, molecular and optical sciences and Coherent diffractive imaging, designed for studies of structure and dynamics of matter in the femtosecond time-domain. MAC is located in the E1 experimental hall on the high harmonic generation (HHG) beamline of the ELI Beamlines facility. The extreme ultraviolet beam from the HHG beamline can be used at the MAC end-station together with a synchronized pump beam (which will cover the NIR/Vis/UV or THz range) for time-resolved experiments on different samples. Sample delivery systems at the MAC end-station include a molecular beam, a source for pure or doped clusters, ultrathin cylindrical or flat liquid jets, and focused beams of substrate-free nanoparticles produced by an electrospray or a gas dynamic virtual nozzle combined with an aerodynamic lens stack. We further present the available detectors: electron/ion time-of-flight and velocity map imaging spectrometers and an X-ray camera, and discuss future upgrades: a magnetic bottle electron spectrometer, production of doped nanodroplets and the planned developments of beam capabilities at the MAC end-station
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Mucoadhesion: a food perspective
The role of mucoadhesion in the perception and sensory characterisation of food products is becoming more apparent. Traditionally, mucoadhesives are used to enhance drug permeability and retention at mucosal membranes in the body, by adherence to a mucosal membrane formed through various interactions between the mucoadhesive and proteins present in the mucosa. Many polysaccharides used in the food industry as thickeners, emulsifiers, stabilisers and fat replacers also have mucoadhesive properties, and are commonly used in the pharmaceutical industry in drug formulations. More recently, there has been an increasing interest in utilising these polysaccharides as mucoadhesives to modulate the organoleptic properties of food. This review reflects on the recent developments in mucoadhesion and the limited research into the impact of mucoadhesion when designing food formulations and modifying the organoleptic properties of food. It will also outline the areas of food science that could benefit from an understanding of mucoadhesion, mainly focusing on developing an understanding of how mucoadhesion may explain results found from sensory studies involving polysaccharides. Furthermore, possible negative impacts of mucoadhesion in foodstuff will be explored. An overview of methods for the measurement of mucoadhesion is also provided. An understanding of the mucoadhesive nature of polysaccharides may be useful to the food industry with regard to new product design