Life Sciences Commons^™

A New Neotropical Genus In The Laemophloeidae, With Notes On Phloeolaemus Casey (Coleoptera: Cucujoidea), Michael C. Thomas

Insecta Mundi

The genus Paraphloeolaemus Thomas (Coleoptera: Cucujoidea: Laemophloeidae) is described for two new Neotropical species, P. vorticosus Thomas, new species, and P. pterosiagon Thomas, new species. Diagnoses and illustrations are provided.

The following 16 species are transferred from Laemophloeus Dejean (s. l.) to Phloeolaemus Casey: Phloeolaemus anticus (Sharp, 1899: 518) [= Laemophloeus anticus Sharp, 1899], new combination; Phloeolaemus boops (Sharp, 1899: 517) [= Laemophloeus boops Sharp, 1899], new combination; Phloeolaemus castaneipennis (Grouvelle, 1876: 494) [= Laemophloeus castaneipennis Grouvelle, 1876: 494], new combination; Phloeolaemus championi (Sharp, 1899: 516) [= Laemophloeus championi Sharp, 1899], new combination; Phloeolaemus curtus …

The Butterflies (Lepidoptera, Papilionoidea) Of Tobago, West Indies: An Updated And Annotated Checklist, Matthew J.W. Cock

Insecta Mundi

Six annotated lists are presented: A, a checklist of the butterf ies (Lepidoptera, Papilionoidea) of Tobago (150 species); B, species for which there are no records in the last 80 years (49 species); C, species needing confirmation from Tobago (5 species); D, species not accepted from Tobago (12 species); E, species which are likely to occur in Tobago, but have not been recorded (6 species); and F, species and subspecies recorded from Tobago, but not from Trinidad (2 species and 2 subspecies). Remarkably, 33% of the 150 recorded species have not been reported in the last 80 years. While it …

Description Of The Female Of Callichroma Magnificum Napp And Martins, 2009 (Coleoptera: Cerambycidae: Cerambycinae: Callichromatini), Carlos Taboada-Verona, Juan Pablo Botero, Antonio Santos-Silva

Insecta Mundi

The female of Callichroma magnificum Napp and Martins, 2009 (Coleoptera: Cerambycidae: Cerambycinae: Callichromatini) is described and illustrated for the fi rst time. The geographical distribution of the species is expanded to the Colombian Caribbean and information on the collection site is provided.

The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona

Food and Machinery

In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …

Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali

Food and Machinery

The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. …

The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi

Food and Machinery

Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …

Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun

Food and Machinery

Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO₃-H₂O₂ was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES …

The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo

Food and Machinery

In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …

Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing

Food and Machinery

CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and Sephadex^TMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC₅₀ value of 0.24 mg/mL …

Isolation Of A Mycobacterium Virus With The Infectivity Rate Tested At Various Temperatures, Katie Wegenast

Undergraduate Theses

Isolation techniques developed by the HHMI and the SEA-PHAGES program were used to obtain a bacteriophage from a mixture of loamy clay soil. The sample was retrieved from a forest edge in central Kentucky. The isolate produced large lytic plaques on a lawn of the bacterium Mycobacterium smegmatis. The bacteriophage was purified, amplified, and analyzed using restriction digest analysis with visualization by gel electrophoresis. Restriction digest analysis suggests the virus belongs to a group known as “A”. Mycobacteriophages are placed into distinct groups based on DNA sequences comparison. The next step in the procedure will be to document with …

Effects Of Damaged Starch In Wheat Flour On Qualities Of Frozen Cooked Noodles, Yue Fengling, Zhu Kexue, Guo Xiaona

Food and Machinery

In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy(CLSM) of frozen cooked noodles were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, …

Distribution Research Of Arsenic Speciationin Acori Tatarinowii, Chen Lian, Ma Shasha, Yi Lunzhao, Yan Hongfei, Wang Libing, Li Jilie

Food and Machinery

The speciation analytical method was developed to detect the arsenic (As) and research its styles, contents and distribution in Acori tatarinowii. The arsenic speciation was separated by high performance liquid chromatograph with anion exchange column (HAMILTON PR-X100, 4.1 mm×250 mm，10 μm). Mobile phases were ultra-pure water (A) and 50 mmol/L ammonium carbonate with 1% methanol（pH 8.5, B）. Inductively coupled plasma emission and mass spectrometry was involved to detect arsenic speciation. The linear ranges were between 0.995 and 0.999, and the rate of recovery ranged from 89% to 97%. The method was confirmed to be accurate, stable and reliable. The results …

Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou

Food and Machinery

CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …

Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen

Food and Machinery

To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …

Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan

Food and Machinery

Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation …

Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao

Food and Machinery

Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.

The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai

Food and Machinery

Magnetic Ascorbic Acid-coated Fe₃O₄ Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles …

Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong

Food and Machinery

A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.

Research Of Automatic Classification Technology And Equipment For Jujube, Wen Huaixing, Wang Chunpu, Zhou Gaimei

Food and Machinery

An automatic grading equipment of jujube was designed, and its mechanism characteristics and working principle of automatic grading were analyzed in this study. This design consisted of feed mechanism for the composition of vibrator, hopper, hopper inside baffle, and the grading mechanism for the composition of cylindrical sieve shaft, conical sieve axis, a baffle plate, transmit mechanism for the composition of stepping motor, bevel gear, belt drive; storage device for the composition of a storage hopper and a discharging channel. The grading equipment of deformation finite element was analyzed, ensuring the classification mechanism ran correctly. Moreover, the finite element of …

Experimental Study On Extrusion-Grind Rubber Fruit Shell, He Xiaofan, Wang Tao, Fan Haiyan, Wu Di

Food and Machinery

In order to research the change rules of rubber fruit shelling efficiency with the related parameters and determine the optimum conditions of shelling efficiency, a rubber fruit shelling test machine was developed according to the principle of extrusion-grind. By using the single factor and orthogonal tests to analyze the influence rules of shelling rate with different extrusion pressures, friction velocity and material, and the optimal operating parameters of the machine was found. The results were as follows. With the increase of friction velocity, shelling rate firstly increased and then decreased, and it increased linearly with the increase of extrusion pressure. …

Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary, Cai Kuanqi, Hu Zhuhua, Liu Boyi, Chen Zhenbin, Zhao Yaochi

Food and Machinery

According to the different characteristics of the thickness and toughness between the coconut and coconut shell, a new double spring rotary separation machine for the coconut and coconut shell was designed based on single chip microcomputer. The simulation results showed that the machine worked at an effective area ratio of 98.68%, the average error area of each coconut was not more than 4%. In addition, the average processing time for each coconut was 12 seconds, and 286 coconuts could be processed per hour.

The Prediction Index And Model Of The Shelf-Life Of Penaeus Vannamei, Huang Xingxing, Chen Ming, Ge Yan, Wang Wenjuan

Food and Machinery

In order to precisely predict the remaining shelf life of Penaeus Vannamei, the relationship between quality indexes and remaining shelf life and the quality change process of it during the storage process were studied. The sensory and physical-chemical indexes, and microorganisms of P. Vannamei at 277 K, 272.2 K and 255 K were first tested in this study. Then, the prediction models of the shelf life of P. vannamei were established for the comprehensive and some key indexes of its quality, and this were based on both the support vector machine and the BP neural network models. The results showed …

Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang

Food and Machinery

It was conducted to evaluate the effects of different preservative treatments on the quality of three cultivars of citrus fruits, i.e. ‘Newhall’ navel orange, Fengjie 72-1 navel orange and Valencia orange, during the storage in this study. Four treatment solutions were prepared by using 2,4-D (2,4-dichlorophenoxyacetic acid) composite chitosan oligosaccharide, “Huolixian” commercial fungicides, Pichia membranaefaciens and low dose carbendazim with Pichia membranaefaciens, respectively. Citrus fruits were soaked in each treatment solution, then dried and bagged. Then the citrus fruits were stored at room temperature or low temperature (5 ℃), and the disease incidence and quality changes were monitored. The results …

Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru

Food and Machinery

This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry (DSC), analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day; The recrystallization melting temperature T_p and the retrogradation enthalpy △H of the second complex peak in the SSL and …

Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming

Food and Machinery

To comprehensively develop and utilize Camellia resources, fractions of ethanol extract of Camellia semiserrata Chi. cake were separated and identified. Five purified compounds with purity of 99.2%, 95.4%, 97.5%, 99.1% and 97.4%, respectively, were achieved. By using affiliated molecular formula of generator by Agilent high-resolution mass spectrometry workstation Qualitative Analysis B.06.00, formula of MS fragmentation of molecular ions were calculated, combining with fragmentation patterns of compounds and physical and chemical properties, the compounds were identified as protocatechuic acid and four kinds of flavonoids.

Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin

Food and Machinery

The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …

Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le

Food and Machinery

Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied. The effects of liquid-material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilaria lemaneiformis were investigated. Based on this, the response surface analysis method was applied to determine the optimization of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed: ratio of liquid-material 401 (mL/g), extraction temperature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g. Research of its …

Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei

Food and Machinery

The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic …

Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue

Food and Machinery

In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water …

Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili

Food and Machinery

Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score …