Vergifnis ter wille van JHWH se Naam (Ps 25:11)

Forgiveness for the sake of YHWH's Name (Ps 25:11) This article investigates the concept of divine forgiveness as illustrated in Psalm 25, especially verse 11. Psalm 25:11 is one of only four references in the Psalms where the Hebrew stem &#960&#962&#959 (forgive is found). Scholars agree that the petition for forgiveness in verse 11 forms the core or centre of the entire Psalm. This article will offer a possible answer to the following question: what motivates the supplicant to ask for forgiveness? In contrast to other forgiveness passages the Psalmist does not regard repentance or obedience as motivation for the petition. He rather emphasizes the fact that his sin is great (v 11b). The true motivation for this prayer for forgiveness lies in the Name and honor of YHWH (v 11a). He experienced YHWH as 'n faithful God in the past; therefore he has the courage and honesty to plea for forgiveness. HTS Theological Studies Vol. 64 (2) 2008: pp. 921-93

Coastal environments as healing landscapes: The public health benefits of living by the coast.

This study investigated the impact of coastal residence in childhood and in adulthood on wellbeing. Asample of 651 university students completed a questionnaire survey of participants’ perception ofcoastal areas, their relatedness to nature generally, their emotional experiences of being by the sea andtheir mental wellbeing. The findings showed that all positive dimensions of coastal perception werecorrelated with wellbeing and supports the hypothesis that residential proximity to the coast has a morepositive effect on wellbeing compared to inland residence. The outcomes suggested that those residing incommunities on the coast as children experienced a higher level of nature relatedness and higher positivedimensions of coastal perception. The project illustrates the need for these natural areas be recognised assignificant public health resources and that this must be reflected as part of environmental polic

Detection of benzimidazole carbamates and amino metabolites in liver by surface plasmon resonance-biosensor

This research was funded by the Irish Department of Agriculture, Fisheries and Food under the Food Institutional Research Measure as part of the National Development Plan (Project 05/R&D/TN/355)peer-reviewedTwo surface plasmon resonance (SPR) biosensor screening assays were developed and validated to detect 11 benzimidazole carbamate (BZT) and four amino-benzimidazole veterinary drug residues in liver tissue. The assays used polyclonal antibodies, raised in sheep, to detect BZTs and amino-benzimidazoles. A modified Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) extraction method was developed to isolate benzimidazole carbamate residues. Liver samples were extracted using an acetonitrile extraction method. BZTs were purified by dispersive solid phase extraction (d-SPE) using C18 sorbent. Residues of amino-benzimidazoles were effectively cleaned-up using a simple cyclohexane defatting step. The assays were validated in accordance with the performance criteria described in 2002/657/EC. The BZT assay limit of detection was calculated to be 32 μg kg−1, the detection capability (CCβ) was determined to be 50 μg kg−1 and the mean recovery of analytes was in the range 77–132%. The amino-benzimidazole assay limit of detection was determined to be 41 μg kg−1, the CCβ was determined to be 75 μg kg−1 and analyte recovery was in the range 103–116%. Biosensor assay performance was tested by analysing liver tissue from animals treated with benzimidazole drugs and comparing the results with an ultra high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS) confirmatory method. All non-compliant samples were identified using the biosensor assays.Department of Agriculture, Food and the Marin

The use of Cold Setting Whey Proteins to enhance the Gelation Properties of Foods.

End of Project ReportThe main objective of this project was to produce dried, denatured, whey protein-based powders, which on reconstitution in food formulations show an increased ability to bind water in the presence of added salts, especially in the ambient temperature range. To achieve this, a number of secondary objectives were set to observe the behaviour of the whey protein system. These included the effects of salt on increases in viscosity during the heating process, the requirement for pH adjustment during processing and the ability of the pre-treated whey protein to interact with fat. The main conclusions were as follows: * It was shown that, compared to a commercial 75% whey protein concentrate, a preheated whey protein ingredient (cold-setting whey protein) improved the consistency of surimi and a cold-set dessert system. * For cold-setting applications, the whey proteins need to withstand heating without gel formation. For example, as the protein concentration was increased, the salt concentration had to be decreased and pH increased to prevent the initiation of gelling during processing. When the salt concentration was increased, a lower heat treatment was needed to prevent viscosity increase. However, lower heat treatment resulted in a lower degree of protein unfolding and weaker cold-set gels. This example implies that only certain whey sources are suitable starting materials for cold-set applications. * Model oil-in-water emulsions were studied using whey proteins pre-treated at different homogenisation and heating conditions to evaluate the potential of cold-setting whey proteins in yoghurt, mayonnaise and sauces. It was found that with these pretreatments, emulsion viscosity increases were observed at very low whey protein concentration (< 1%), when salt was added after emulsion formation, indicating that cold-set whey proteins are much more effective gelling agents than normal whey protein ingredients. For this reason, they have potential in acidified dairy products such as yoghurt. * Pre-heated whey protein dispersions are also capable of binding and stabilising calcium phosphate. This property can be exploited in the stabilisation of calcium-fortified milkbased beverages. * The commercial production of cold-setting whey protein ingredients will depend on the ability to retain whey protein solubility during processing. A number of mechanisms exist to achieve this but, in all cases, very exact control of the process is required. * Because low salt levels prevent the aggregation and gelling of denatured whey proteins, whey protein isolate is an ideal starting material for the production of these ingredients, but due to the high cost, de-mineralised whey was chosen instead as the starting material. Careful consideration has also to be given to the processing equipment and the economics involved. * The development of whey protein ingredients especially for cold-set end uses is a product specific exercise. General guidelines were developed in the current work, but further work with industry partners will be necessary before commercial success is achieved.Department of Agriculture, Food and the Marin

The development of a multi-disciplinary educational programme in Biomedical Diagnostics - a novel approach.

This paper describes the development of a taught Master’s course in Biomedical Diagnostics using a novel multi-disciplinary approach. This course, the first of its kind in Ireland, covers the science and technology underlying the development of medical diagnostic devices that detect early markers of diseases such as cancer. The ethical impact of these devices on society, the importance of scientific communication, relevant aspects of business entrepreneurial studies and the commercialisation of medical devices are also covered. The course consists of a mixture of theory, intensive laboratory practicals and independent research. The challenges faced in setting up and running the course are described, as well as some of the novel aspects and may provide valuable insight to those involved in the development of high level Masters courses

Novel Milk Protein Ingredients.

End of Project ReportThe manufacture of casein/caseinates containing whey protein is immediately attractive due to its potential to enhance product yield. However, some technologies capable of producing these products are ineligible for manufacturing subsidy because of restrictions pertaining to relevant EU regulations. Other emerging technologies require refinement and process design before implementation at industrial level. Furthermore, the implications of incorporating virtually the entire complement of whey protein in what is essentially a caseinate ingredient needs to be investigated carefully in terms of the versatility of use in a wide range of food formulations. The development is significant in the context of U.S. market changes - traditionally, an important outlet for Irish casein exports amounting to 20,000 - 27,000 t per annum. Ireland accounts for ~ 30% of EU casein/caseinate production with the greater proportion in Rennet form (27,000 t) and the remainder (18,000 t) as Acid casein. In recent years, a new market for a related casein ingredient - milk protein concentrate (MPC) opened up in the US, and accounted for total imports of 40,000 t in 1998, 10,000 t of which were exported from Ireland. However, this market is more restricted due to regulatory changes introduced in response to the perceived threat of MPC imports to the US dairy industry. Since casein, or its derivative products such as milk proteinate (EU Annex III compliant), are not perceived to be in competition with local milk supplies and dairy ingredients, it is now hoped that Irish casein manufacturers may be able to reclaim recently lost markets through the introduction of an innovative proteinate ingredient which is expected to command a premium in nutrition applications e.g. in sports, infant formula and nutraceutical products. With a choice of emerging new technologies for the production of novel casein-related ingredients, the dairy industry has an opportunity to decide on what is appropriate for the defence of its market share and at the same time benefit from simultaneous compliance with relevant regulatory supports (EU) and market access rules (USA). Hence the main aims of this project were: * To investigate new technologies for the isolation of casein and casein/whey protein combinations in the course of developing new milk protein ingredients, and * To compare the performance in selected food formulations of novel milk protein ingredients namely milk proteinates, milk protein concentrates, native phosphocasein and classical Annex III casein products.Department of Agriculture, Food and the Marin

Optimisation of Ingredient Formulation in Processed Meat Products.

End of Project ReportReformed and restructured meat are two major categories of processed meat products. Reformed meat products require intact meat pieces to bind together while restructured meat products are extensively minced prior to restructuring. Salts such as sodium chloride and phosphates together with mechanical treatment and heat, have been used to bind meat pieces together. In the process the proteins in muscle become soluble, bind large amounts of water and gel on heating. While heat-induced gelation of soluble meat protein provides binding in reformed meat products and reduces cook losses in restructured meat products, no binding occurs in raw meat systems. Non-meat proteins, especially soya protein, are routinely used in processed meat products, often in conjunction with salts, to increase water and fat binding during the cooking process. However, such proteins do not bind intact meat pieces in either the raw or cooked state. Transglutaminase (TGase) is a food-grade commercially available enzyme which can crosslink suitable proteins leading to the formation of a protein matrix (gel) and immobilisation of large quantities of water. This property could improve the water-binding properties of non-meat proteins in restructured meat products. The prospect of crosslinking native meat proteins and non-meat proteins or native meat proteins on adjacent meat pieces would make salt-free reformed meat products a realistic objective. Hence, the main objective of this project was to study protein-protein interactions in reformed and restructured meats, especially between meat proteins and added non-meat proteins in the absence of salts but in the presence of a protein crosslinking enzyme.Department of Agriculture, Food and the Marin

Wine scientists and winemakers as two communities: bridging the gap through boundary-spanning activities

Thesis (DPhil)--Stellenbosch University, 2022.ENGLISH ABSTRACT: It is believed that investments in academic research and development have contributed to new world wine-producing countries entering the international wine markets, traditionally dominated by European countries such as France, Italy and Spain. This has increased the competition for “shelf space” in supermarkets and restaurants. Wine industries that want to maintain and grow sales need to innovate to remain competitive. South Africa exports approximately half of the wine it produces. The industry’s sustainability is strongly dependent on healthy domestic and export sales. Academic knowledge production and effective knowledge transfer assist practitioners with making informed decisions to avoid mistakes and innovate. The South African wine industry comprises an extensive knowledge network with many actors, including researchers, practitioners and intermediaries. An adequate knowledge creation and dissemination system must be maintained for the industry to be competitive internationally, especially against the country’s political past. This study investigated the knowledge-related interactions between oenology researchers from the Department of Viticulture and Oenology, Stellenbosch University and South African winemakers. The role of intermediaries in the knowledge network was also explored. Researchers and practitioners have been described as two communities operating in different worlds, speaking different languages, and having different evaluation systems. For effective knowledge transfer, both communities need to be cognisant of each other’s worlds, and effective boundary-spanning activities must be in place. In this study, the world of academic researchers, in general, was demonstrated through a literature study that focused on knowledge production in the context of application and scientific communication. This was to sketch the background on which the empirical study of the Stellenbosch University oenology researchers was based. A documentary analysis of Stellenbosch University provided the background of the university’s population of oenology researchers (11 in total) who were subsequently interviewed. Results from the empirical study showed that most of the oenology researchers have received industry funding in the past or did so at the time of the interviews, either from Winetech (the South African wine industry research funding body) or international suppliers of oenological products. Most researchers described their research as containing excellence and relevance elements to satisfy academic evaluation systems and industry funders’ needs for applicability. Most researchers indicated their willingness to communicate with the industry; some do so more than others, despite specific individual and organisational constraints. The world of winemakers was sketched through a literature study component and an overview of the South African wine industry. This provided the background for the online survey of winemakers (124 responses) and the 20 winemaker interviews. The results indicated that winemakers use a variety of knowledge sources. They prefer social and experiential learning to factual learning. Their preferred knowledge sources are peers, suppliers of oenological products and services and the internet. Results also showed that the intermediary Winetech and oenological suppliers play crucial roles in creating awareness of new research and innovations. The study concludes by providing recommendations to the Department of Viticulture and Oenology, Winetech and South African winemakers on improving their boundary-spanning activities. The study contributes to the academic engagement and knowledge transfer literature mostly focused on academia. Studies jointly investigating academics, practitioners, and intermediaries are very scarce. Finally, the study also identified research needs for future studies.AFRIKAANSE OPSOMMING: Daar word geglo dat befondsing van akademiese navorsing en ontwikkeling daartoe bygedra het dat “nuwe wêreld” wynproduserende lande die internasionale wynmarkte, wat tradisioneel deur Europese lande soos Frankryk, Italie en Spanje oorheers was, betree het. Dit het die mededinging vir “rakspasie” in supermarkte en restaurante vergroot. Wynbedrywe wat verkope wil handhaaf en laat groei, moet innoveer om mededingend te bly. Suid-Afrika voer ongeveer die helfte van die wyn uit wat dit produseer. Die bedryf se volhoubaarheid is sterk van gesonde binnelandse en uitvoerverkope, afhanklik. Akademiese navorsing en effektiewe kennisoordrag help praktisyns om ingeligte besluite te neem om sodoende foute te vermy en te innoveer. Die Suid-Afrikaanse wynbedryf bestaan uit 'n uitgebreide kennisnetwerk met baie rolspelers, insluitend navorsers, praktisyns en tussengangers. ’n Voldoende navorsings- en kennis-oordragstelsel moet gehandhaaf word sodat die bedryf internasionaal mededingend kan wees, veral teen die land se politieke verlede. Hierdie studie het die kennisverwante interaksies tussen wynkundenavorsers van die Departement Wingerd- en Wynkunde (Universiteit Stellenbosch) en Suid-Afrikaanse wynmakers ondersoek. Die rol van tussengangers in die kennisnetwerk is ook ondersoek. Navorsers en praktisyns word beskryf as twee gemeenskappe met verskillende werelde, tale en evalueringstelsels. Vir effektiewe kennisoordrag moet beide gemeenskappe van mekaar se werelde bewus wees en doeltreffende grensoorspandende aktiwiteite moet in plek wees. In hierdie studie is die wereld van akademiese navorsers in die algemeen gedemonstreer deur 'n literatuurstudie wat op kennisproduksie in die konteks van toepassing en wetenskaplike kommunikasie, gefokus het. Dit was om die agtergrond te skets waarop die empiriese studie van die Universiteit Stellenbosch wynkunde-navorsers gebaseer is. 'n Dokumentere ontleding van die Universiteit Stellenbosch het die spesifieke agtergrond van die universiteit se populasie van wynkunde-navorsers (11 in totaal), wat ondervra is, verskaf. Resultate van die empiriese studie het getoon dat die meeste wynkundenavorsers in die verlede, of ten tyde van die onderhoude, bedryfsbefondsing ontvang het, hetsy van Winetech (die Suid-Afrikaanse wynbedryf navorsingsfinansieringsliggaam) of internasionale verskaffers van wynkundige produkte. Die meeste navorsers het beskryf dat hul navorsing akademiese uitnemendheid en relevansie-elemente bevat. Dit is om aan beide akademiese evalueringstelsels en bedryfsbefondsers se toepaslikheidsbehoeftes, te voldoen. Die meeste navorsers het aangedui dat hulle bereid is om met die bedryf te kommunikeer; sommige doen dit meer as ander ten spyte van spesifieke individuele en organisatoriese beperkings. Die wereld van wynmakers is geskets deur 'n literatuurstudie-komponent en 'n oorsig van die Suid-Afrikaanse wynbedryf. Dit het die agtergrond verskaf vir die resultate van die aanlyn-opname van wynmakers (124 response) en die 20 wynmaker-onderhoude. Die resultate het aangedui dat wynmakers 'n verskeidenheid kennisbronne gebruik. Hulle verkies sosiale en ervaringsleer bo feitelike leer. Hul voorkeurkennisbronne is ander wynmakers, verskaffers van wynkundige produkte en dienste en die internet. Resultate het ook getoon dat die tussengangers Winetech en wynkundige verskaffers van produkte en dienste deurslaggewende rolle, om bewustheid van nuwe navorsing en innovasies te skep, speel. Die studie sluit af deur aanbevelings aan die Departement Wingerd- en Wynkunde, Winetech en Suid-Afrikaanse wynmakers te verskaf oor hoe om hul grensoorspandende aktiwiteite te verbeter. Die studie dra by tot die akademiese betrokkenheid en kennisoordrag literatuur wat meestal op akademiese navorsers gefokus is. Studies wat akademici, praktisyns en tussengangers gesamentlik ondersoek, is baie skaars. Laastens het die studie ook navorsingsbehoeftes vir toekomstige studies geidentifiseer.Doctora

Hydrophilic polymeric coatings for enhanced, serial-siphon based flow control on centrifugal lab-on-disc platforms

In this paper, we implement rotational flow control on a polymeric microfluidic “lab-on-a-disc” device by combining serial siphoning and capillary valving for sequential release of on-board stored liquid reagents. The functionality of this integrated, multi-step centrifugal assay platform is tightly linked by the capability to establish reproducible, capillary-driven priming of the innately hydrophobic siphon microchannels. We here demonstrate for the first time that spin-coated hydrophilic polymeric films of poly(vinyl alcohol) and (hydroxylpropyl)methylcellulose provide stable contact angles

Comparison of enzyme-linked immunosorbent assay, surface plasmon resonance and biolayer interferometry for screening of deoxynivalenol in wheat and wheat dust

A sample preparation method was developed for the screening of deoxynivalenol (DON) in wheat and wheat dust. Extraction was carried out with water and was successful due to the polar character of DON. For detection, an enzyme-linked immunosorbent assay (ELISA) was compared to the sensor-based techniques of surface plasmon resonance (SPR) and biolayer interferometry (BLI) in terms of sensitivity, affinity and matrix effect. The matrix effects from wheat and wheat dust using SPR were too high to further use this screenings method. The preferred ELISA and BLI methods were validated according to the criteria established in Commission Regulation 519/2014/EC and Commission Decision 2002/657/EC. A small survey was executed on 16 wheat lots and their corresponding dust samples using the validated ELISA method. A linear correlation (r = 0.889) was found for the DON concentration in dust versus the DON concentration in wheat (LOD wheat: 233 g/kg, LOD wheat dust: 458 g/kg)