Epidemic malaria and warmer temperatures in recent decades in an East African highland

Climate change impacts on malaria are typically assessed with scenarios for the long-term future. Here we focus instead on the recent past (1970–2003) to address whether warmer temperatures have already increased the incidence of malaria in a highland region of East Africa. Our analyses rely on a new coupled mosquito–human model of malaria, which we use to compare projected disease levels with and without the observed temperature trend. Predicted malaria cases exhibit a highly nonlinear response to warming, with a significant increase from the 1970s to the 1990s, although typical epidemic sizes are below those observed. These findings suggest that climate change has already played an important role in the exacerbation of malaria in this region. As the observed changes in malaria are even larger than those predicted by our model, other factors previously suggested to explain all of the increase in malaria may be enhancing the impact of climate change

Re-Evaluating the Classical Falling Body Problem

This paper re-analyzes the falling body problem in three dimensions, taking into account the effect of the Earth’s rotation (ER). Accordingly, the analytic solution of the three-dimensional model is obtained. Since the ER is quite slow, the three coupled differential equations of motion are usually approximated by neglecting all high order terms. Furthermore, the theoretical aspects describing the nature of the falling point in the rotating frame and the original inertial frame are proved. The theoretical and numerical results are illustrated and discussed.The authors would like to thank the referees for their valuable comments and suggestions, which helped to improve the manuscript. Moreover, the first author thanks Prince Sattam bin Abdulaziz University and Deanship of Scientific Research at Prince Sattam bin Abdulaziz University for their continuous support and encouragement.info:eu-repo/semantics/publishedVersio

Effect of storage temperature on the keeping quality of commercially pasteurized milk

Pour étudier l'effet de la température sur la durée de conservation du lait pasteurisé, du lait fraîchemf:'nt pasteurisé et non homogénéisé provenant de deux laiteries industrielles, a été conservé à 7 et à 25°C. L'évolution du pH, des caractéristiques sensorielles, et de la flore totale du lait a été étudiée durant la période de conservation. L'altération du lait dont le taux microbien initial était de 10 3 UFC/ml a été observée entre le 5 ème et 6ème jour de conservation à 7°C. A 25°C, cette durée n'a été que de 20 à 24 heures. Au début de l'altération, le taux microbien a dépassé 10 7 UFC/ml. Les deux laits ont montré les mêmes signes d'altération à savoir la putréfaction, l'amertume, le caractère fruité, et la rancidité à 7°C; tandis qu'à 25°C, les défauts détectés étaient l'acidité, le surissement, et la rancidité. Les échantillons de lait ont montré également le signe de coagulation après ébullition, 2 heures avant l'altération à 25°C alors qu'à 7°C la coagulation du lait a eu lieu le même jour du début de l'altération. To study the effect of temperature on the shelf-life, freshly pasteurized and unhomogenized whole milk from two dairy plants was stored at 7 and 25°C. Microbial, sensory, and pH changes were monitored during storage. Milk of 1000 CFU/ml, as initial microbial count, showed evidence of spoilage between 5th and 6th day of storage at 7°C. When stored at 25°C, the shelf-life was only 20 to 24 hours. The microbial count at the time of spoilage exceeded 10000000 CFU/ml. Both brands ofmilk showed similar spoilage characteristics of putrid, bitter, fruity and rancid at 7°C and acid, sour, and rancid defects at 25°C. Milk samples showed clotting on boiling 2 hours before evidence of spoilage at 25°C and simultaneously with spoilage at 7°C

Préparation du fromage frais à partir du lait recombiné

Le but de cette étude a été d'évaluer les possibilités de préparation du fromage frais à partir du lait recombiné qui a été pasteurisé puis conservé pendant une nuit à 6°C pour faciliter la réhydratation. Le lait a été ensuite inoculé avec le levain constitué à parts égales de L. lactis subsp. lactis, L. lactis subsp. lactis var. diacetylactis et L. casei subsp casei à raison de 3% puis maintenu entre 30 et 37°C pour activer la fermentation. À pH 5,0 à 5,5, la présure a été ajoutée puis le moulage a été réalisé à température ambiante lorsque le pH a atteint une valeur comprise entre 4,3 .. 5,0. L'adoption de cette procédure normalisée de préparation du fromage frais a donné lieu à des produits de composition physico-chimique régulière et de qualité microbiologique satisfaisante. L'analyse sensorielle du fromage frais a montré que les produits élaborés à partir du lait recombiné uniquement (100%), ont été moins appréciés que ceux préparés à partir du lait recombiné additionné de 25 ou 50% de lait frais.Manufacture of fresh cheese from recombined milkThis study was carried out to evaluate the possibility of making fresh cheese from recombined milk. For this preparation, recombined milk was pasteurized and cooled overnight at 6°C to improve the powder rehydration. Then, milk was inoculated with 3% of a lactic starter composed of L.lactis subsp. lactis, L. lactis subsp.lactis var. diacetylactis and L. ca sei subsp. casei, and kept at 30 - 3TC to activate fermentation. At pH 5,0 - 5,5, the rennet was added and moulding was realized at ambient temperature when the pH reached a value of 4,3 to 5,0. Standardization of the processing gave fresh cheese with a regular chemical composition and a satisfactory microbiological quality. The sensory evaluation of fresh cheese showed that the products made with 100% recombined milk were less appreciated than those prepared from recombined milk added up with 20 to 25% fresh milk

Préparation du fromage frais à partir du lait recombiné

Le but de cette étude a été d'évaluer les possibilités de préparation du fromage frais à partir du lait recombiné qui a été pasteurisé puis conservé pendant une nuit à 6°C pour faciliter la réhydratation. Le lait a été ensuite inoculé avec le levain constitué à parts égales de L. lactis subsp. lactis, L. lactis subsp. lactis var. diacetylactis et L. casei subsp casei à raison de 3% puis maintenu entre 30 et 37°C pour activer la fermentation. À pH 5,0 à 5,5, la présure a été ajoutée puis le moulage a été réalisé à température ambiante lorsque le pH a atteint une valeur comprise entre 4,3 .. 5,0. L'adoption de cette procédure normalisée de préparation du fromage frais a donné lieu à des produits de composition physico-chimique régulière et de qualité microbiologique satisfaisante. L'analyse sensorielle du fromage frais a montré que les produits élaborés à partir du lait recombiné uniquement (100%), ont été moins appréciés que ceux préparés à partir du lait recombiné additionné de 25 ou 50% de lait frais.Manufacture of fresh cheese from recombined milkThis study was carried out to evaluate the possibility of making fresh cheese from recombined milk. For this preparation, recombined milk was pasteurized and cooled overnight at 6°C to improve the powder rehydration. Then, milk was inoculated with 3% of a lactic starter composed of L.lactis subsp. lactis, L. lactis subsp.lactis var. diacetylactis and L. ca sei subsp. casei, and kept at 30 - 3TC to activate fermentation. At pH 5,0 - 5,5, the rennet was added and moulding was realized at ambient temperature when the pH reached a value of 4,3 to 5,0. Standardization of the processing gave fresh cheese with a regular chemical composition and a satisfactory microbiological quality. The sensory evaluation of fresh cheese showed that the products made with 100% recombined milk were less appreciated than those prepared from recombined milk added up with 20 to 25% fresh milk

High strength and antifouling metakaolin-based ceramic membrane for juice clarification

Key lime, watermelon, and kiwifruit juices were successfully clarified by using a novel high strength and antifouling metakaolinbased ceramic membranes prepared via combination of phase inversion and sintering technique. The fabricated membrane was characterized by utilizing scanning electron microscopy (SEM) analysis, three-point bending strength, juice permeation, and fouling behavior analysis. In this work, the fouling behavior of the membrane was studied using Darcy’s law for cross-flow filtration system. Analysis of the fouling mechanism revealed that the membranes’ fouling was most influenced by the cake filtration mechanism and can be solved easily by applying high operating pressure. Membranes prepared at a sintering temperature of 1300 °C were found to be optimum membranes for juice clarification as it possessed excellent mechanical strength (176.8 MPa) and pure water flux of 273 L/m2 h at 500 kPa. Interestingly, it was also found that the membrane could endure high operating pressure up to 700 kPa, which consequently solved the fouling issue. Thereby, the precious juice properties, such as total suspended solid (TSS), pH, acidity, and density for all juices, were found to be almost unaffected

Developing Global Maps of the Dominant Anopheles Vectors of Human Malaria

Simon Hay and colleagues describe how the Malaria Atlas Project has collated anopheline occurrence data to map the geographic distributions of the dominant mosquito vectors of human malaria

Variant Characterization of a Representative Large Pedigree Suggests “Variant Risk Clusters” Convey Varying Predisposition of Risk to Lynch Syndrome

Recently, worldwide incidences of young adult aggressive colorectal cancer (CRC) have rapidly increased. Of these incidences diagnosed as familial Lynch syndrome (LS) CRC, outcomes are extremely poor. In this study, we seek novel familial germline variants from a large pedigree Tunisian family with 12 LS-affected individuals to identify putative germline variants associated with varying risk of LS. Whole-genome sequencing analysis was performed to identify known and novel germline variants shared between affected and non-affected pedigree members. SNPs, indels, and structural variants (SVs) were computationally identified, and their oncological influence was predicted using the Genetic Association of Complex Diseases and Disorders, OncoKB, and My Cancer Genome databases. Of 94 germline familial variants identified with predicted functional impact, 37 SNPs/indels were detected in 28 genes, 2 of which (MLH1 and PRH1-TAS2R14) have known association with CRC and 4 others (PPP1R13B, LAMA5, FTO, and NLRP14) have known association with non-CRC cancers. In addition, 48 of 57 identified SVs overlap with 43 genes. Three of these genes (RELN, IRS2, and FOXP1) have a known association with non-CRC digestive cancers and one (RRAS2) has a known association with non-CRC cancer. Our study identified 83 novel, predicted functionally impactful germline variants grouped in three “variant risk clusters” shared in three familiarly associated LS groups (high, intermediate and low risk). This variant characterization study demonstrates that large pedigree investigations provide important evidence supporting the hypothesis that different “variant risk clusters” can convey different mechanisms of risk and oncogenesis of LS-CRC even within the same pedigree

Creation of a magnetic driven gate for THz rays

In this paper, magnetic fluids based on iron oxide Fe3O4 and 5BDSR alloy were obtained. Magnetic particles were obtained by nanosecond pulsed laser ablation. The preparation of the magnetic fluid was carried out by mechanical and ultrasonic stirring in a solution of polymethylphenylsiloxane. It is shown that under the influence of an external magnetic field, the spectral properties of the magnetic fluid of the 5BDSR alloy correspond to characteristics that can be used to create a magnetic gate