Life Sciences Commons^™

Ultrastructural Effects Of Ionizing Radiation On Plant Cells, Á. Keresztes, E. Kovács

Scanning Microscopy

Ultrastructural effects of ionizing irradiation were investigated on the specific constituents of plant cells, primarily in fruits, with reference to mushroom cells and comparable data in the literature. In the cell wall the dissolution of the middle lamellae, probably due to radiation damage of pectin, and irregular thickenings were found. In the vacuole the quantity of inclusions changed, or unusual aggregations appeared, presumably in connection with altered phenolic biosynthesis . In chloroplasts the senescence was inhibited, and dedifferentiation occurred into agranal state. In amyloplasts starch hydrolysis was hind ere d. These platidial effects are considered as visible signs of inhibition …

Characteristics Of Granulation Tissue Which Promote Hypertrophic Scarring, C. Ward Kischer, Jana Pindur, Peggy Krasovitch, Eric Kischer

Scanning Microscopy

Hyper trophic scars and keloids are characterized by nodules of collagen that originate in granulation tissue arising from full thickness or deep 2° injuries to the skin. Fifty-six granulation tissues of varying ages post-injury were examined morphologically for evidences of how the nodules and, thus, the scar form. New microvessels grow in ascension towards the free surface in a milieu of inflammatory cells and fibroblasts. Collagen deposition increases with time from the base of the wound to the free surface and begins to concentrate between lateral branching of the new microvessels. Computer derived serial reconstructions of hypertrophic scar nodules indicate …

Tumor-Like Growth Of Antlers In Castrated Fallow Deer: An Electron Microscopic Study, Richard J. Goss

Scanning Microscopy

Male deer regenerate new sets of antlers each year. When fully grown, rising levels of testosterone promote antler ossification, cutting off the blood flow and causing the velvet integument to be shed. After the mating season, the old antlers fall off to be replaced by new ones.

When the adult fallow deer is castrated in autumn or winter, its bony antlers are shed and replaced by usually shorter regenerates that remain permanently viable and in velvet. If prevented from winter freezing, these antlers continue to grow thicker each year, eventually giving rise to amorphous outgrowths, or antleromas, from their sides. …

Encapsulation Of Viscous High-Fat Foods In Calcium Alginate Gel Tubes At Ambient Temperature, Ivan A. Veliky, Miloslav Kalab

Food Structure

Viscous high-fat foods such as cream, egg yolk, or mayonnaise are co-extruded with a 3% sodium alginate solution from a syringe into a 50 mM calcium chloride solution. The food sample passes through the inner tube of a double needle assembly while the alginate solution is simultaneously extruded through a mantle surrounding the inner needle. As the sodium alginate solution forms a gel on contact with calcium ions, the food sample becomes encapsulated in the calcium alginate gel formed on the surface of the food sample. The encapsulation procedure may be carried out within a temperature range between 0 C …

Development Of Sorghum (Sorghum Bicolor (L.) Moench) Endosperm In Varieties Of Varying Hardness, J. M. Shull, A. Chandrashekar, A. W. Kirleis, G. Ejeta

Food Structure

Factors responsible for grain hardness in sorghum are not well understood. Therefore, a study was undertaken to observe differences in the developmental processes of three sorghum varieties which vary in endosperm texture: hard, intermediate, and soft. Grain samples were collected at 5 day intervals beginning at 5 days after half-bloom (DAHB) until physiological maturity (40 DAHB) and prepared for viewing with scanning electron microscopy and transmission electron microscopy.

Comparisons were made between vitreous and floury endosperm portions of each variety and among the three varieties. The major difference between vitreous and floury endosperm was the degree to which the protein …

Microstructure And Firmness Of Processed Cheese Manufactured From Cheddar Cheese And Skim Milk Powder Cheese Base, A. Y. Tamime, M. Kalab, G. Davies, M. F. Younis

Food Structure

Processed cheese (10 different types) was made from Cheddar cheese and a cheese base produced from reconstituted skim milk powder by blending and melting with commercial emulsifying salts at 9Q<>C. In one experiment, the cheese base was subjected 10 accelerated cheese ripening by added enzyme. The finished products had 50.1- 53.5% total solids, 18.2-19.3% protein, 47.4-49.7% fat in dry matter, and 2.7-3.0% salt in water; pH was 5.3-5.4 after three months of storage at 10 C and 30 C.

The experimental cheeses were markedly firmer than the control cheeses. All processed cheeses exhibited a similar pattern of firmness whereby …