Advanced manned space flight simulation and training: An investigation of simulation host computer system concepts

The findings of a preliminary investigation by Southwest Research Institute (SwRI) in simulation host computer concepts is presented. It is designed to aid NASA in evaluating simulation technologies for use in spaceflight training. The focus of the investigation is on the next generation of space simulation systems that will be utilized in training personnel for Space Station Freedom operations. SwRI concludes that NASA should pursue a distributed simulation host computer system architecture for the Space Station Training Facility (SSTF) rather than a centralized mainframe based arrangement. A distributed system offers many advantages and is seen by SwRI as the only architecture that will allow NASA to achieve established functional goals and operational objectives over the life of the Space Station Freedom program. Several distributed, parallel computing systems are available today that offer real-time capabilities for time critical, man-in-the-loop simulation. These systems are flexible in terms of connectivity and configurability, and are easily scaled to meet increasing demands for more computing power

Effect of Feeding Different Types of Byproducts and Concentrations Throughout a Beef Growing System on Ground Beef Color and Lipid Oxidation

The objective of this trial was to evaluate the effect of feeding different concentrations of wet distillers grains during winter backgrounding and either modified wet distillers grains or Sweet Bran® during the finishing phase on ground beef color and lipid oxidation. After a 14 day aging period, ground beef patties were made and placed in a simulated retail display for seven days. There were no overall differences in lipid oxidation between treatments but was a treatment by day interaction for discoloration. Ground beef from heifers finished with modified wet distillers grains discolored at a greater extent when compared to ground beef from heifers finished with Sweet Bran

Effect of Natural Antioxidant Concentration on Lipid Oxidation of Ready-to-Eat Ground Beef Links from Cattle Fed Distillers Grains in Different Phases of Production

Shelf life of cooked ground beef links with no, low, or high concentrations of a blend of natural plant extract antioxidant were compared to evaluate lipid oxidation over time. When no antioxidants were added, samples stored nine days or beyond were more oxidized than the samples with the addition of an antioxidant. No differences in lipid oxidation were observed between 0.13% and 0.20% antioxidant concentrations during similar days of refrigerated storage days. Therefore, the addition of natural antioxidants were effective at reducing oxidative rancidity, regardless the concentration of antioxidant

Lipid Oxidation in Cooked Ground Beef Links from Cattle Fed Distillers Grains in Different Phases of Production

Ground beef links from cattle fed high or low levels of distillers grains during backgrounding and Sweet Bran® or modified wet distillers grains in finishing diets were compared to analyze oxidation over time. Ready-to-eat beef links from cattle fed 5 lb/head/day (DM basis) of wet distillers grains during backgrounding had greater oxidative rancidity with extended storage than those from cattle fed 2 lb/head/day (DM basis). Beef links from cattle finished with wet distillers grains oxidized more rapidly than those fed Sweet Bran. Therefore, cooked beef from cattle fed distillers grains during either phase of production (backgrounding or finishing) showed greater oxidative rancidity as well as an increase rate of oxidation

Effect of Feeding Different Types of Byproducts and Concentrations Throughout a Beef Growing System on Ground Beef Color and Lipid Oxidation

The objective of this trial was to evaluate the effect of feeding different concentrations of wet distillers grains during winter backgrounding and either modified wet distillers grains or Sweet Bran® during the finishing phase on ground beef color and lipid oxidation. After a 14 day aging period, ground beef patties were made and placed in a simulated retail display for seven days. There were no overall differences in lipid oxidation between treatments but was a treatment by day interaction for discoloration. Ground beef from heifers finished with modified wet distillers grains discolored at a greater extent when compared to ground beef from heifers finished with Sweet Bran

Genetic associations at 53 loci highlight cell types and biological pathways relevant for kidney function

Reduced glomerular filtration rate defines chronic kidney disease and is associated with cardiovascular and all-cause mortality. We conducted a meta-analysis of genome-wide association studies for estimated glomerular filtration rate (eGFR), combining data across 133,413 individuals with replication in up to 42,166 individuals. We identify 24 new and confirm 29 previously identified loci. Of these 53 loci, 19 associate with eGFR among individuals with diabetes. Using bioinformatics, we show that identified genes at eGFR loci are enriched for expression in kidney tissues and in pathways relevant for kidney development and transmembrane transporter activity, kidney structure, and regulation of glucose metabolism. Chromatin state mapping and DNase I hypersensitivity analyses across adult tissues demonstrate preferential mapping of associated variants to regulatory regions in kidney but not extra-renal tissues. These findings suggest that genetic determinants of eGFR are mediated largely through direct effects within the kidney and highlight important cell types and biological pathways