Heavy Tetraquarks in the Diquark-Antidiquark Picture

The homogeneous Lippmann-Schwinger integral equation is solved in momentum space to calculate the masses of heavy tetraquarks with hidden charm and bottom. The tetraquark bound states are studied in the diquark-antidiquark picture as a two-body problem. A regularized form of the diquark-antidiquark potential is used to overcome the singularity of the confining potential at large distances or small momenta. Our numerical results indicate that the relativistic effect leads to a small reduction in the mass of heavy tetraquarks, which is less than $2\,\%$ for charm and less than $0.2\,\%$ for bottom tetraquarks. The calculated masses of heavy tetraquarks for $1s$, $1p$, $2s$, $1d$ and $2p$ states are in good agreement with other theoretical calculations and experimental data. Our numerical analysis predict the masses of heavy tetraquarks for $3s$, $2d$ and $3p$ states for the first time, and we are not aware of any other theoretical results or experimental data for these states

Performance Analysis of Multi-Antenna Relay Networks over Nakagami-m Fading Channel

In this chapter, the authors present the performance of multi-antenna selective combining decode-and- forward (SC-DF) relay networks over independent and identically distributed (i.i.d) Nakagami-m fading channels. The outage probability, moment generation function, symbol error probability and average channel capacity are derived in closed-form using the Signal-to-Noise-Ratio (SNR) statistical character- istics. After that, the authors formulate the outage probability problem, optimize it with an approximated problem, and then solve it analytically. Finally, for comparison with analytical formulas, the authors perform some Monte-Carlo simulations

Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p<.05). It was found that minced fish sausage significantly had (P<.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P<.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage

Chemical and sensory properties of fish sauce using dried rainbow sardine (Dussumieria acuta)

Fish sauce is a dark liquid which produced from fish fermentation in a very high salt condition. This product has a long history and is produced in different procedures and names throughout the world. In Iran, production of fish sauce consists of two steps. At first, fermented extract or Suru is produced from fresh or dried sardine, and Suru is cured with the addition of spices. This study was conducted for the first time in Iran for industrial production of fish sauce from dried Sardine. For this study, fresh sardine was provided from Bandar Abbas Fishery Center. The fish were sun-dried and used for fish sauce production. The effects of mechanical dicing, adding of salt in two levels (100 and 80 percent) and addition of citric acid at 2% were investigated. Sampling was achieved with separation of aqueous phase by vacuum and filter paper. Then, acidity, electrical conductivity, total nitrogen, trimethylamine and salt concentration were measured in the extracted liquid. Results showed that acidity, electrical conductivity and total nitrogen increased, however, the salt content remained constant and the trimethylamine content was decreased during fermentation period. Increase in total nitrogen indicated an increase in protein hydrolysis and nutritional value of the product. Whereas, reduction in trimethylamine content showed a decrease in the number of spoilage bacteria during fermentation. The highest score in sensory evaluation of the products belonged to the low salt (80%) treatment

Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of talang Queenfish (Scomberoides Commersonnianuus)

The purpose of this study was to investigate and to compare the physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis of the products at time zero showed that Surimi sausage contained less protein, fat and ash due to the washing steps during Surimi preparation. Comparison of the colorimetric results of the products obtained from the Hunter lab color scale using image-processing toolbox of MATLAB program represented significant difference for “L” and “a” colorimetric parameters between the two types of sausages. To evaluate the textural property of the samples, puncture test was carried out. The results showed more firmness of the fish sausage compared to Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days of preservation. SDS-PAGE electrophoresis of the samples during the preservation times exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has higher quality indicators than fish sausage

Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters

The purpose of this study was production of fish protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey of color characteristics as well as chemical changes of gel and powders of those products. In this research, proteins were isolated using pH shifts method. Acidic pH (2.5 and 3.5) and basic pH (11 and 12) were used to produce fish protein isolate. Three steps of washing cycles were used for surimi production, and in the third step 0.2% NaCl was used for more dehydration. Results showed that the product efficiency for fish protein isolate was significantly more than the surimi. Furthermore, the produced fish protein isolate using acidic pH had the highest production efficiency amongst the samples. As a result, fish protein isolate had more recovery protein content compared to surimi. Determination of fat content of the samples showed that surimi contained significantly lower reduction in fat compared to fish protein isolate. Investigation and comparison of color characteristics (L, a, b) attributed to gel and powder forms of the samples demonstrated that the produced fish protein isolate using pH 2.5 had the most intense lightness (L parameter) amongst the other samples. This study clearly showed that the production efficiency of fish protein isolate was higher than surimi. In addition, due to the process of surimi production, fish protein isolate had more protein content. The higher reduction of fat content of fish protein isolate can be considered as an advantage because of possible increase in durability and safety of the products

Investigation of enzyme modified cheese production by two species of Aspergillus

Enzymatic biotransformation of dairy protein and fat is the basis of most commercial cheese flavour ingredient processes; such products are commonly referred to as enzyme modified cheese (EMC). EMCs have approximately 15 - 30 times the flavor intensity of natural cheese. They are available as pastes or spray-dried powders. Aspergillus oryzae and Aspergillus niger are two kinds of molds that were used in this study for production of enzyme modified cheese. The results showed that A. nigerand A. oryzae have lipase enzyme activities of about 43.3 and 10 U/g (U = 1 mol/min), respectively, while the proteolytic activity was 143 U/g for A. oryzea and 38 U/g for A. niger. The EMC produced using both A. oryzae and A. niger had the best score of flavor and odor after 3 days of storage;however the cheese produced by only A. oryzea had good flavor after this period of time and the cheese treated with A. niger only just had a strong odor. The results of this study showed that the mixture of A. oryzea and A. niger can be used to produce EMC in much shorter ripening period andwith better flavor

Correlation between biofilm formation and antibiotic resistance in pseudomonas aeruginosa: A meta-analysis

Biofilm formation is one of the important resistance mechanisms in Pseudomonas aeruginosa. This study aimed to consider the correlation between biofilm formation and antibiotic resistance in Pseudomonas aeruginosa through a systematic review and meta-analysis. This study was conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) strategies. Scientific databases were searched by MeSH terms and keywords such as �Pseudomonas aeruginosa�, �biofilm formation�, �antibiotic resistance�, �prevalence� AND �Iran�, to obtain articles published from 1st January 2016 to 30th November 2019. Studies recording biofilm formation and antibiotic resistance in P. aeruginosa recovered from clinical samples of Iranian patients were included. Data analysis was performed using CMA software. The combined biofilm formation rate was reported as 87.6 (95 CI: 80-92.5). The heterogeneity index among the selected articles was Q2=96.5, I2=85.5, and t=0.26 (p=0.16). The pooled occurrences of strong, moderate and weak biofilms were 47.7 (95 CI: 28.7-67.3), 30.2 (95 CI: 19.4-43.8), and 27.4 (95 CI: 8.8-59.8), respectively. The pooled prevalence of MDR P. aeruginosa strains was as follows: 62.5 (95 CI: 40-77.2). The highest combined rates of antibiotic resistance were against ceftriaxone and tobramycin with the rates of 79.2.9 (95 CI: 54.2-96.2) and 64.4 (95 CI: 36.3-92), respectively. Also, the lowermost antibiotic resistance rates were against colistin and polymyxin B, with the prevalence of 2.1 (95 CI: 0.2-18.1), and 3 (95 CI: 0.5-17.3), respectively. More than half of the studies included in the present review showed a significant correlation between biofilm formation and antibiotic resistance pattern. © 2020, EDIMES Edizioni Medico Scientifiche. All rights reserved

The effects of Zataria multiflora on inhibition of polyphenoloxidase and melanosis formation in shrimp (Litopenaeus vannamei)

Shrimp melanosis (black spot) is an important surface discoloration caused by polyphenol oxidase (tyrosinase) enzyme, which oxidizes phenols and leads to insoluble black pigments, the melanins. Sulphiting agents are widely used as melanosis inhibitors; but, the hazards related to sulphated foods, such as allergic reactions and severe disorders in asthmatic patients have created a necessity to find the effective natural alternatives. The current study was accomplished to assay the in vitro antityrosinase effect of Z. multiflora EO as well as its capability to retard the melanosis formation in shrimp during iced storage. According to GC/MS results, carvacrol, thymol and p-cymene were the major components of Z.multiflora EO, representing 50.8, 14.4 and 10.6, respectively. DPPH radical scavenging activity of EO was 0.8±0.02 mg/ml and 63.2% of tyrosinase activity decreased when EO with a concentration of 0.25% was applied. Furthermore, it has been observed that immersing the shrimps in 1% EO aqueous suspension retarded the melanosis formation in shrimp during 10 days of iced storage. It can be concluded that Z. multiflora EO could be used as an effective natural processing aid to increase the shrimp shelf-life during iced storage