Evaluation of ECMWF medium-range ensemble forecasts of precipitation for river basins

Providing probabilistic forecasts using Ensemble Prediction Systems has become increasingly popular in both the meteorological and hydrological communities. Compared to conventional deterministic forecasts, probabilistic forecasts may provide more reliable forecasts of a few hours to a number of days ahead, and hence are regarded as better tools for taking uncertainties into consideration and hedging against weather risks. It is essential to evaluate performance of raw ensemble forecasts and their potential values in forecasting extreme hydro-meteorological events. This study evaluates ECMWF's medium-range ensemble forecasts of precipitation over the period 1 January 2008 to 30 September 2012 on a selected midlatitude large-scale river basin, the Huai river basin (ca. 270 000 km2) in central-east China. The evaluation unit is sub-basin in order to consider forecast performance in a hydrologically relevant way. The study finds that forecast performance varies with sub-basin properties, between flooding and non-flooding seasons, and with the forecast properties of aggregated time steps and lead times. Although the study does not evaluate any hydrological applications of the ensemble precipitation forecasts, its results have direct implications in hydrological forecasts should these ensemble precipitation forecasts be employed in hydrology

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and IR841) on resistant, damaged starch fractions and glycemic response in rats was investigated. Resistant and damaged starch fractions were influenced by variety and steaming time but this was not the case for glycemic index. Nonparboiled NERICA7 and NERICA7 steamed for 25 min recorded the highest (10.07%) and lowest (2.49%) resistant starch fraction, respectively. Resistant starch correlated negatively with protein and sodium and positively with lipids. Damaged starch was high for WITA4 steamed for 45 min (26.80%) and low for nonparboiled NERICA1 (6.59%). Damaged starch correlated positively with lipid content and negatively with ash and total starch content. NERICA7 steamed for 35 min recorded the lowest postprandial glucose level 30 min after feeding (0.16 g/L), while WITA4 steamed for 15, 25, and 35 min and nonparboiled NERICA7 recorded higher levels (0.76, 0.91, 0.84, and 0.76 g/L, respectively). NERICA7 steamed for 35 min recorded both low glycemic and weak digestive properties because the glycemic index was lowest 120 min and increased steadily up to 180 min after feeding. We conclude that the digestive properties of rice depend both on the intrinsic properties of the variety and the parboiling steaming time

Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest

Objectif : Evaluer trois équipements pour la fermentation de la pâte destinée à préparer l’ablo (pâte cuite à la vapeur) puis, l’influence de la température, de la durée de fermentation et du taux de levure ajoutée à la pâte.Méthodologie et résultats : La pâte semi-solide a été fermentée durant quatre heures à température ambiante (26-27 °C) dans du bac en verre, glacière et bassine en aluminium (Témoin). En outre, l’effet de la température, de la durée de fermentation et du taux de levure a été évalué à travers un dispositif factoriel complet dont les niveaux bas et hauts des facteurs rangeaient entre 2 et 6 heures, 22 et 30 °C et 1 et 3 g/Kg de farine. La pousse, le pH, l’acidité titrable et la charge en levures/moisissures ont été déterminés. A l’exception de la quantité de mousse produite et de la matière sèche, aucun effet significatif (P>0,05) du matériel de fermentation n’a été mis en évidence sur les paramètres mesurés. Le taux de levure, la température et la durée de fermentation avaient une influence positive significative (P<0,05) sur la quantité de mousse produite.Conclusion et application : Le dispositif en verre, suivi de la glacière, avaient généré la plus grande quantité de mousse, probablement à cause d’une relative herméticité ou de la forme géométrique régulière des deux dispositifs. Au rendement en pâte voisin de 180, la fermentation dans les conditions optimales validées exigeait 30 °C, 3 g de levure par Kg de farine de riz et 4 h de conditionnement ; ce qui donne une pâte fermentée possédant un pH compris entre 4,42 et 4,64, une teneur de matière sèche variant entre 29,99 et 38,79% et la variation de hauteur de la mousse comprise entre 4,85 et 5,62 cm. Il serait intéressant de tester ces conditions optima de fermentation sur autres matières premières (maïs, mélange riz-maïs) intervenant dans la production d’ablo.Mots clés : Ablo, levures, optimisation, fermentation, rizOptimization of semi-solid state fermentation for processing ablo, a wet steamed bread from West AfricaObjective: To test three equipments for the fermentation of rice semi-solid dough to produce ablo (a steamy and foamy bread) and then, to investigate the effect of fermentation temperature and duration and the rate of yeast on some critical parametersMethodology and results: The semi-solid dough was fermented for four hours in glass box, icebox and aluminum bowls (Control) at ambient temperature (26-27 °C). In addition, the effect of fermentation temperature and duration and the rate of yeast were investigated using full factorial design, with values ranging between 2 and 6 hours, 22 and 30 °C and 1 and 3 g/Kg flour. The pH, titrable acidity, the dry matter content and the quantity of moss/foam were determined as well as the yeast and fungi counts. Except for the moss produced and the dry matter content, no significant effect was evidenced on all other parameters measured as far as the equipment is considered. Significant and positive effects of temperature, duration and the rate of yeast (P<0.05) were observed on the quantity of moss producedConclusion and application: The glass box, followed by icebox were the best fermenting equipments of the dough, giving great amount of moss produced, probably due the airtight or the regular form of both equipments. At the dough yield of 180, the optimal values of these factors for upgrading fermentation of the rice dough included 30 °C, 3 g of yeast per Kg of flour and 4 hours of resting. These conditions was validated and lead to the fermented dough with pH ranging between 4.42 and 4.64, dry matter between 29.99 et 38.79% and moss height varying from 4.85 to 5.62 cm. In further work, it will be appreciated to test these optima conditions on maize or the mix rice-maize flour since they are raw materials for ablo productionKeywords: Yeast, optimization, fermentation, Abl

A high-resolution view of the jets in 3C 465

This article has been accepted for publication in Monthly Notices of the Royal Astronomical Society ©: 2020 The Author(s). Published by Oxford University Press on behalf of the Royal Astronomical Society. All rights reserved. https://doi.org/10.1093/mnras/staa147.We present new high-resolution and high-sensitivity studies of the jets in the WAT source 3C 465, using deep transverse-resolved radio observations from e-MERLIN, and with complementary observations from the VLA. We derive a lower limit $\beta_{\rm j}$ = ($\nu_{\rm j}$/$c$) $\gtrsim$ 0.5 for the jet speed, and an upper limit $\theta_{\rm j}$ $\lesssim$ 61$^{\circ}$ for the jet angle to the line of sight. The jet spectral index ($\alpha$, defined in the sense $S \propto \nu^{\alpha}$) is fairly constant ( = $-$0.7), and spectral flattening within 4.4 kpc of the core coincides with bright knots and is consistent with the site of X-ray particle acceleration at the base of the radio jet found in previous studies. There is little difference between the spectra of the two hotspot components, plausibly indicating that electron populations of the same properties are injected there. The NW and SE plumes are approximately homologous structures, with variations in mass injection and propagation in external pressure and density gradients in the two regions plausibly accounting for the slightly steeper spectrum in the NW plume, = $-$1.43 compared with the SE plume, = $-$1.38. Our synchrotron lifetime model supports plausible reacceleration of particles within the plume materials. Overall, our results show that the first-order Fermi process at mildly relativistic and non-relativistic shocks is the most likely acceleration mechanism at play in 3C 465 and distinguish differences between the acceleration at $\beta_{\rm j}$ $>$ 0.5 and $\beta_{\rm j}$ $Peer reviewe

Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing

Molecular properties of proteins and starch were investigated in 2 accessions of Oryza glaberrima and Oryza sativa, and in one NERICA cross between the 2 species, to assess traits that could be relevant to transformation into specific foods. Protein nature and organization in O. glaberrima were different from those in O. sativa and in NERICA. Despite the similar cysteine content in all samples, thiol accessibility in O. glaberrima proteins was higher than in NERICA or in O. sativa. Inter-protein disulphide bonds were important for the formation of protein aggregates in O. glaberrima, whereas non-covalent protein-protein interactions were relevant in NERICA and O. sativa. DSC and NMR studies indicated only minor differences in the structure of starch in these species, as also made evident by their microstructural features. Nevertheless, starch gelatinization in O. glaberrima was very different from what was observed in O. sativa and NERICA. The content of soluble species in gelatinized starch from the various species in the presence/absence of treatments with specific enzymes indicated that release of small starch breakdown products was lowest in O. glaberrima, in particular from the amylopectin component. These findings may explain the low glycemic index of O. glaberrima, and provide a rationale for extending the use of O. glaberrima in the production of specific rice-based products, thus improving the economic value and the market appeal of African crops

Depletion of Trypanosome CTR9 Leads to Gene Expression Defects

The Paf complex of Opisthokonts and plants contains at least five subunits: Paf1, Cdc73, Rtf1, Ctr9, and Leo1. Mutations in, or loss of Paf complex subunits have been shown to cause defects in histone modification, mRNA polyadenylation, and transcription by RNA polymerase I and RNA polymerase II. We here investigated trypanosome CTR9, which is essential for trypanosome survival. The results of tandem affinity purification suggested that trypanosome CTR9 associates with homologues of Leo1 and Cdc73; genes encoding homologues of Rtf1 and Paf1 were not found. RNAi targeting CTR9 resulted in at least ten-fold decreases in 131 essential mRNAs: they included several that are required for gene expression and its control, such as those encoding subunits of RNA polymerases, exoribonucleases that target mRNA, RNA helicases and RNA-binding proteins. Simultaneously, some genes from regions subject to chromatin silencing were derepressed, possibly as a secondary effect of the loss of two proteins that are required for silencing, ISWI and NLP1

Quantifying risks avoided by limiting global warming to 1.5 or 2 °C above pre-industrial levels

The Paris Agreement aims to constrain global warming to ‘well below 2 °C’ and to ‘pursue efforts’ to limit it to 1.5 °C above pre-industrial levels. We quantify global and regional risk-related metrics associated with these levels of warming that capture climate change–related changes in exposure to water scarcity and heat stress, vector-borne disease, coastal and fluvial flooding and projected impacts on agriculture and the economy, allowing for uncertainties in regional climate projection. Risk-related metrics associated with 2 °C warming, depending on sector, are reduced by 10–44% globally if warming is further reduced to 1.5 °C. Comparing with a baseline in which warming of 3.66 °C occurs by 2100, constraining warming to 1.5 °C reduces these risk indicators globally by 32–85%, and constraining warming to 2 °C reduces them by 26–74%. In percentage terms, avoided risk is highest for fluvial flooding, drought, and heat stress, but in absolute terms risk reduction is greatest for drought. Although water stress decreases in some regions, it is often accompanied by additional exposure to flooding. The magnitude of the percentage of damage avoided is similar to that calculated for avoided global economic risk associated with these same climate change scenarios. We also identify West Africa, India and North America as hotspots of climate change risk in the future

Transcriptomes of <i>Trypanosoma brucei</i> rhodesiense from sleeping sickness patients, rodents and culture:Effects of strain, growth conditions and RNA preparation methods

All of our current knowledge of African trypanosome metabolism is based on results from trypanosomes grown in culture or in rodents. Drugs against sleeping sickness must however treat trypanosomes in humans. We here compare the transcriptomes of Trypanosoma brucei rhodesiense from the blood and cerebrospinal fluid of human patients with those of trypanosomes from culture and rodents. The data were aligned and analysed using new user-friendly applications designed for Kinetoplastid RNA-Seq data. The transcriptomes of trypanosomes from human blood and cerebrospinal fluid did not predict major metabolic differences that might affect drug susceptibility. Usefully, there were relatively few differences between the transcriptomes of trypanosomes from patients and those of similar trypanosomes grown in rats. Transcriptomes of monomorphic laboratory-adapted parasites grown in in vitro culture closely resembled those of the human parasites, but some differences were seen. In poly(A)-selected mRNA transcriptomes, mRNAs encoding some protein kinases and RNA-binding proteins were under-represented relative to mRNA that had not been poly(A) selected; further investigation revealed that the selection tends to result in loss of longer mRNAs