(Breaking) intergenerational transmission of mental health

We estimate health associations across generations and dynasties using information on healthcare visits from administrative data for the entire Norwegian population. A parental mental health diagnosis is associated with a 9.3 percentage point (40%) higher probability of a mental health diagnosis of their adolescent child. Intensive margin physical and mental health associations are similar, and dynastic estimates account for about 40% of the intergenerational persistence. We also show that a policy targeting additional health resources for the young children of adults diagnosed with mental health conditions reduced the parent-child mental health association by about 40%

Esterases of the flounder (Platichthys flesus, Pleuronectidae, Teleostei) : development of an identification protocol using starch gel electrophoresis and characterization of loci

Fish esterases are among the most difficult enzymes to identify using starch gel electrophoresis because of the many loci that are simultaneously active, and especially because of duplication phenomena, satellite bands, and stain trails. In an attempt to simplify and clarify electropherograms, various staining and inhibitory methods were tested on esterases from the flounder #Platichthys flesus$. A range of migration and staining buffers and substrates were used, as well as chemical inhibition and heat inactivation. A combination of the methods made it possible to distinguish and characterize the five presumed esterase loci. (Résumé d'auteur

Reliable estimation of the key variables and of their rates of change in the alcoholic fermentation

International audienceThe paper establishes a rigorous probabilistic framework for the reconciliation of apparently conflicting data from various physical and chemical measurements related to the key biological variables of alcoholic fermentation: the ethanol and the residual sugar concentrations. The analysis is carried out on a database consisting of 15 beer fermentation experiments, for which off-line determinations of ethanol concentration, fermentable sugar concentration, wort density and refractive index are available, as well as on-line records of evolved CO2. The basic reconciliation method uses mass balance and monotonicity constraints derived from the biological knowledge of the fermentation process. In order to provide interpolated values and rate estimates, smoothness requirements are added. The reconciliation procedure gives more reliable estimates than any given measurement, detects outliers, helps fixing problems in the experimental setting and is also applicable on line

Growth and adaptation of microorganisms on the cheese surface

Cet article a été publié une nouvelle fois dans le numéro 362 http://femsle.oxfordjournals.org/content/362/1/1.20#sec-1Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms to establish themselves at the cheese surface. These functions include the ability to use the cheese's main energy sources, to acquire iron, to tolerate low pH at the beginning of ripening and to adapt to high salt concentrations and moisture levels. Horizontal gene transfer events involved in the adaptation to the cheese habitat have been described, both for bacteria and fungi. In the future, in situ microbial gene expression profiling and identification of genes that contribute to strain fitness by massive sequencing of transposon libraries will help us to better understand how cheese surface communities function

Prediction of Confidence Limits for Diacetyl Concentration During Beer Fermentation

International audienceA dynamic model for diacetyl production and reduction was developed based on experimental data from 14 laboratory-scale (15-L) lager beer fermentations carried out in various conditions of temperature (10–16°C), top pressure (50−850 mbar), initial yeast concentration (5−20 million cells per milliliter) and initial wort gravity (1,036−1,099 g/L). Uncertainties due to measurement errors, model parameters, and batch-to-batch variability were described in a probabilistic framework. The model predicts a probability distribution for the final diacetyl concentration from which a median value and an upper boundary, at a specified confidence level, are derived. It is demonstrated that in-line diacetyl measurements at early stages of fermentation greatly reduce the uncertainty about the final diacetyl level in each specific batch.Predicción de los Límites de Confianza para la Concentración de Diacetilo en Cerveza Durante la Fermentación Se desarrolló un modelo dinámico para la producción y reducción de diacetilo durante la fermentación, basado en datos experimentales de 14 fermentaciones en el laboratorio (15 L) con cerveza lager; estas fermentaciones se realizaron en diferentes condiciones de temperatura (10-16°C), sobrepresión (50–850 mbar), concentración inicial de levadura (5–20 millones de células por mililitro) y densidad inicial del mosto (1,036–1,099 g/L). Las incertidumbres debido a los errores de medición, los parámetros del modelo y la variabilidad de lote a lote, fueron descritas en un marco probabilístico. El modelo pronostica una distribución de probabilidad para la concentración final del diacetilo, de cual se deriva un valor de la mediana y del límite superior de la concentración, a un nivel de confianza especificada. Se demuestra que las mediciones de diacetilo en línea en las fases iniciales de la fermentación reducen de manera significativa la incertidumbre de la concentración final de diacetilo de cada lote

ANALYSE DES NUCLÉONS ÉJECTÉS DANS UNE RÉACTION QUASI ÉLASTIQUE (p, p?) A 400 MeV

Une expérience de coïncidences (p,pγ) a été réalisée avec des protons incidents de 400 MeV sur différentes cibles 24Mg, 27Al, 28Si, 60Ni auprès de 1'accélérateur Saturne

Volatile sulphur compounds composition of monovarietal white wines

The sulphur compounds composition of wines produced experimentally from six white cultivars (Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco and Avesso) was evaluated during two consecutive vintages. Results show that wines could be differentiated according to their sulphur compounds content. In general, Loureiro, Trajadura and Pedernã cultivars led to wines with low concentrations of sulphur compounds; however, Loureiro wines were characterised by significant amounts of dimethyl sulphone, whereas Trajadura wines possessed a high content of 3-(methylthio)propyl acetate and 4-(methylthio)-1-butanol. Alvarinho and Avesso wines showed high levels of S-methyl thioacetate, 3-mercapto-1-propanol, 3-(ethylthio)-1-propanol and 3-methylthiopropionic acid. Significant amounts of 2-methyltetrahydrothiophen-3-one, cis- and trans-2-methyltetrahydrothiophen-3-ol were also found in Avesso wines. Azal Branco wines were low in 3-(methylthio)propyl acetate and 2-(methylthio)ethanol, and high contents in S-methyl thioacetate, 3-mercapto-1-propanol and 2-mercaptoethanol. A linear discriminant analysis of sulphur compounds levels showed a differentiation of wines according to their varietal origin.info:eu-repo/semantics/acceptedVersio