Mayonnaise contributes to increasing postprandial serum β-carotene concentration through the emulsifying property of egg yolk in rats and humans.

We performed in vitro, animal, and human studies to clarify the effect of mayonnaise on β-carotene intake and its mechanism. In an artificial gastric juice model, we examined the transfer of β-carotene from grated carrot to mayonnaise or vegetable oil. Mayonnaise was more easily dispersed in artificial gastric juice than vegetable oil.

Survival of infectious prions in water.

The objective of this study was to evaluate the fate of infectious prions in water. Known concentrations of infectious prions were added to deionized water, tap water, and wastewater. Samples were incubated at 25°C, 37°C, and 50°C for 1 to 8 weeks.

Survival of infectious prions in Class B biosolids.

This study developed a method for extracting infectious prions from Class B biosolids and subsequently evaluated the survival of infectious prions under the influence of mesophilic (37°C) and thermophilic (60°C) temperatures in Class B biosolids. Unlike other studies, this study utilized a scrapie cell assay to determine infectivity and quantity of infectious prions. The best method for extraction was exposing the biosolids to 4 M urea at 80°C for 10 minutes followed by a membrane centrifugation to reduce the concentration of urea.

Efficiency of ASTM Method D4994-89 for Recovery of Enteric Viruses from Biosolids.

The ASTM Method D4994-89 has been used in the United States for almost two decades to assess the virological quality of biosolids. However, the efficiency of this method for recovery of different enteric viruses has never been determined. The method was found to recover several different enteroviruses and adenovirus 2 with an efficiency ranging from 18.