High-efficiency, high-power difference-frequency generation of 0.9–1.5 μm light in BBO

An efficient method for generation of high energy pulsed ir light between 0.9 and 1.5 μm is described. The technique uses difference frequency mixing of pulsed, visible dye and Nd:YAG laser light in a 10 mm long BBO crystal. Quantum efficiencies of up to 23% and ir pulse energies up to 4.5 mJ are demonstrated. The low shot-to-shot fluctuations of difference frequency generation in BBO make this technique an attractive alternative to the conventional optical parametric oscillator or Raman shifting methods that are currently used to access this spectral region

Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef

Objective: The objective of this study was to evaluate the physical attributes of three different plant-based, ground beef alternatives in comparison to ground beef of three different fat percentages. Study Description: Ground beef of three different fat percentages, a retail pea protein-based ground beef alternative, and a traditional soy-based ground beef alternative were obtained from retail stores (n = 15 lots/treatment). Samples from 15 lots of a foodservice soy protein-based ground beef alternative were obtained from a foodservice chain. All samples were fabricated into 0.25 lb patties assigned to one of four assays: color analysis, texture profile analysis, shear force, and pressed juice percentage. Results: When evaluating raw color, traditional ground beef alternative had the highest (P \u3c 0.05) a* value and were redder when compared to all other treatments, with retail ground beef alternative having the lowest (P \u3c 0.05) a* value. Traditional and retail ground beef alternative had the highest (P \u3c 0.05) a* value, while foodservice ground beef alternative, and 30% and 10% fat ground beef had the lowest (P \u3c 0.05) a* value for cooked surface color. For texture attributes, retail and foodservice ground beef alternatives had lower (P \u3c 0.05) values for cohesiveness, gumminess, hardness, and chewiness, as well as higher (P \u3c 0.05) values for springiness, than all other treatments evaluated. For shear force, the three ground beef alternatives were more tender (P \u3c 0.05) than all three ground beef treatments, with foodservice and retail ground beef alternatives being more tender (P \u3c 0.05) than all treatments. The three ground beef treatments had greater (P \u3c 0.05) pressed juice percentage values than all ground beef alternatives, indicating the ground beef was juicier than any of the ground beef alternatives evaluated. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different color, texture, tenderness, and cooking characteristics than traditional ground beef

Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages

Objective: The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics to ground beef patties of varying fat percentages. Study Description: Fifteen different production lots (n = 15/fat level) of 3 lb ground beef chubs of three different fat levels (10%, 20%, and 30%) were collected from retail markets in the Manhattan, KS, area. Additionally, alternative products including a soy and potato protein-based foodservice ground beef alternative, a pea protein-based retail ground beef alternative, and a traditional soy protein-based ground beef alternative, (n = 15 production lots/product) currently available through commercial channels were collected from retail markets and a commercial foodservice chain. All ground beef and alternative treatments were formed into 0.25-lb patties and frozen at -40 degrees F until consumer sensory analysis. Results: All three ground beef samples rated higher (P \u3c 0.05) than the three alternative samples for appearance, overall flavor, beef flavor, and overall liking. Retail alternative rated lowest (P \u3c 0.05) for appearance, overall flavor, texture, and overall liking. Of the alternative samples, foodservice alternative rated highest (P \u3c 0.05) for juiciness, beef flavor, and texture liking, and traditional alternative rated lowest (P \u3c 0.05) for juiciness. However, the foodservice alternative rated higher (P \u3c 0.05) for tenderness than the 20% fat ground beef samples. Moreover, of the alternative samples, the foodservice alternative and traditional alternative rated similar (P \u3e 0.05) for appearance, tenderness, overall flavor liking, and overall liking. Among the ground beef samples, no differences (P \u3e 0.05) were found for appearance, juiciness, overall flavor liking, beef flavor liking, or overall liking. For the percentage of samples rated acceptable for each palatability trait, all three ground beef treatments had a higher (P \u3c 0.05) percentage of samples rated acceptable for appearance, overall flavor liking, beef flavor liking, texture, and overall liking than the three alternative. Retail alternative had the lowest (P \u3c 0.05) percentage of samples rated acceptable for appearance, overall flavor, texture, and overall liking. Traditional alternative had the lowest (P \u3c 0.05) percentage of samples rated acceptable for juiciness. Among the alternative samples, foodservice alternative had the highest (P \u3c 0.05) percentage of samples rated acceptable for juiciness and beef flavor liking. Furthermore, among the alternative treatments, foodservice alternative and traditional alternative had a similar (P \u3e 0.05) percentage of samples rated acceptable for appearance, overall flavor liking, texture liking, and overall liking. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different consumer eating experiences than traditional ground beef

Role of the Transcriptional Corepressor Bcor in Embryonic Stem Cell Differentiation and Early Embryonic Development

Bcor (BCL6 corepressor) is a widely expressed gene that is mutated in patients with X-linked Oculofaciocardiodental (OFCD) syndrome. BCOR regulates gene expression in association with a complex of proteins capable of epigenetic modification of chromatin. These include Polycomb group (PcG) proteins, Skp-Cullin-F-box (SCF) ubiquitin ligase components and a Jumonji C (Jmjc) domain containing histone demethylase. To model OFCD in mice and dissect the role of Bcor in development we have characterized two loss of function Bcor alleles. We find that Bcor loss of function results in a strong parent-of-origin effect, most likely indicating a requirement for Bcor in extraembryonic development. Using Bcor loss of function embryonic stem (ES) cells and in vitro differentiation assays, we demonstrate that Bcor plays a role in the regulation of gene expression very early in the differentiation of ES cells into ectoderm, mesoderm and downstream hematopoietic lineages. Normal expression of affected genes (Oct3/4, Nanog, Fgf5, Bmp4, Brachyury and Flk1) is restored upon re-expression of Bcor. Consistent with these ES cell results, chimeric animals generated with the same loss of function Bcor alleles show a low contribution to B and T cells and erythrocytes and have kinked and shortened tails, consistent with reduced Brachyury expression. Together these results suggest that Bcor plays a role in differentiation of multiple tissue lineages during early embryonic development

Serotonin and GI Disorders: An Update on Clinical and Experimental Studies

The gastrointestinal (GI) tract is the largest producer of serotonin (5-hydroxytryptamine (5-HT)) in the body, and as such it is intimately connected with GI function and physiology. 5-HT produced by enterochromaffin (EC) cells is an important enteric mucosal signaling molecule and has been implicated in a number of GI diseases, including inflammatory bowel disease and functional disorders such as irritable bowel syndrome. This review will focus on what is known of basic 5-HT physiology and also on the emerging evidence for its novel role in activation of immune response and inflammation in the gut. Utilizing pubmed.gov, search terms such as “5-HT,” “EC cell,” and “colitis,” as well as pertinent reviews, were used to develop a brief overview of EC cell biology and the association between 5-HT and various GI disorders. It is the aim of this review to provide the readers with an update on EC cell biology and current understanding on the role of 5-HT in GI disorders specifically in inflammatory conditions

Unsupervised Deep Learning for Stain Separation and Artifact Detection In Histopathology Images

Stain separation is an important pre-processing technique used to aid automated analysis of histopathology images. In this paper, we propose a novel, unsupervised deep learning method for stain separation (Hematoxylin and Eosin). This approach is inspired by Non-Negative Matrix Factorization (NMF) and decomposes an input image into a stain color matrix and a stain concentration matrix.In contrast to existing approaches, our method predicts stain color matrices at the pixel level rather than the image level, thus enabling implicit modelling of tissue-dependant interactions between stains. We demonstrate an 8.81% reduction in mean-squared error on a stain separation task measuring the similarity between predicted and actual hematoxylin images from a publicly available dataset of digitized tissue images. We also present a novel approach to artifact detection in histological images based on a constrained generative adversarial network which we demonstrate is able to detect a variety of artifact types with-out the use of labels