Economic evaluation of water supply systems operated with solar-driven electro-chlorination in rural regions in Nepal, Egypt and Tanzania.

Reliable data on the economic feasibility of small-scale rural water supply systems are insufficient, which hampers the allocation of funds to construct them, even as the need for their construction increases. To address this gap, three newly constructed water supply systems with water points in Nepal, Egypt, and Tanzania were accompanied by the authors throughout the planning and implementation phases and up to several years of operation. This study presents an analysis of their economic feasibility and suggests important factors for successful water supply system implementation at other rural locations.

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham.

The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams.

TRUS-guided drainage of the ectopic ureter entering the prostatic urethra and TRUS-guided transurethral neo-orifice formation using holmium laser.

A fifty-nine year-old male was hospitalized for exacerbation of chronic pancreatitis. As a gigantic cyst of the pancreatic tail was identified, it was fused with the jejunal loop. Due to persistent fever and severe symptoms in the storage and voiding phases, the patient was referred to a urologist.

Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.

This study investigates the potential of producing red coloured dry fermented sausages without the addition of nitrite and/or nitrate. Therefore, the formation of zinc protoporphyrin IX (Zn(II)PPIX) as naturally occurring pigment, and the interrelated protoporphyrin IX (PPIX) and heme content were evaluated during nitrite-free dry fermented sausage production at different pH conditions. Zn(II)PPIX was only able to form in dry fermented sausages at pH conditions higher than approximately 4.

Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.

Meat products can be contaminated with carcinogenic N-nitrosamines, which is ascribed to the reaction between a nitrosating agent, originating from nitrite or smoke, and a secondary amine, derived from protein and lipid degradation. Although in model systems it is demonstrated that many amine containing compounds can be converted to N-nitrosamines, the yield is dependent of reaction conditions (e.g.

Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study.

A high-performance liquid chromatographic method for the determination of hemin, protoporphyrin IX (PPIX), and zinc(II)protoporphyrin IX (Zn(II)PPIX) in Parma ham was developed. The detection was done by means of a universal DAD-detector, whereby quantification of the three naturally occurring protoporphyrins was carried out at lambda = 414 nm, i.e.

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.

Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of food products. Moreover, biogenic amines can function as precursors for the formation of carcinogenic N-nitrosamines when nitrite is present. To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples.

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.

The influence of biogenic amines (i.e. putrescine, cadaverine, spermidine and spermine) on the N-nitrosamine formation in heated cured lean meat was studied in the presence or absence of sodium nitrite and at different meat processing temperatures.

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture.

Growth and metabolite production of three dominant bacterial isolates (Carnobacterium divergens 3M14, Leuconostoc carnosum 3M42, and Brochothrix thermosphacta RMS6) from modified-atmosphere-packaged (MAP), artisan-type cooked ham were assessed for their interactions in view of the development of a bioprotective culture. During monoculture experiments in cooked ham simulation medium, Leuc. carnosum 3M42 converted the available glucose into lactic acid and ethanol, whereas the two other strains produced additional metabolites such as acetic acid and 3-methyl-1-butanol.

Experimental optimization of protein refolding with a genetic algorithm.

Refolding of proteins from solubilized inclusion bodies still represents a major challenge for many recombinantly expressed proteins and often constitutes a major bottleneck. As in vitro refolding is a complex reaction with a variety of critical parameters, suitable refolding conditions are typically derived empirically in extensive screening experiments. Here, we introduce a new strategy that combines screening and optimization of refolding yields with a genetic algorithm (GA).

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat.

N-nitrosamines are meant to be probable or possible carcinogenic components, possibly formed out of a reaction between nitrite and N-containing substances such as amino acids and secondary amines. Nitrite is often used for processing meat products because of its colouring and antimicrobial properties. During this experimental setup, the influence of proline, hydroxyproline or pyrrolidine on N-nitrosamine formation in meat samples was evaluated.

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.

The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)(5)-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts.

Tightening the knot in phytochrome by single-molecule atomic force microscopy.

A growing number of proteins have been shown to adopt knotted folds. Yet the biological roles and biophysical properties of these knots remain poorly understood. We used protein engineering and atomic force microscopy to explore the single-molecule mechanics of the figure-eight knot in the chromophore-binding domain of the red/far-red photoreceptor, phytochrome.

Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat.

N-Nitrosamines are formed in a multi-step reaction of nitrite with free amino acids and amines in the meat products. The aim of this study was to determine the role of proline and hydroxyproline in N-nitrosamines formation during heating of cured meat. A lean meat model was used with different nitrite concentrations (0, 120, and 480mg/kg), and addition of proline and hydroxyproline (1000mg/kg), followed by heating at different temperatures.

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.

Aims: To investigate microbial diversity and population dynamics of spoilage-sensitive modified-atmosphere-packaged (MAP) artisan-type cooked ham in relation to storage temperature.

Methods And Results: Modified-atmosphere-packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26 degrees C). Traditional methods were combined with polymerase chain reaction (PCR)-based techniques, i.

A survey of pork quality in relation to pre-slaughter conditions, slaughterhouse facilities, and quality assurance.

A survey at five pigs' slaughterhouses was performed to investigate the effect of a quality assurance system, pre-slaughter conditions and slaughterhouse facilities on pork quality. Totally, 2246 pigs were included over four transports per slaughterhouse, i.e.

[The PreFord Study. A prospective cohort study to evaluate the risk of a cardiovascular event (overall-collective) as well as a prospective, randomized, controlled, multicentre clinical intervention study (high-risk-collective) on primary prevention of cardiovascular diseases in the Ford Motor Company employees in Germany].

The PreFord Study is a multicenter prospective cohort study to evaluate guideline based risk management on primary prevention of cardiovascular diseases. Furthermore a randomised controlled trial (RCT) will be designed to analyse the effect of a special intervention program. 40,000 employees of the Ford Motor Company, Visteon Company and Deutz Company in Germany will be included, monitored for ten years and the following primary endpoints will be investigated: 1.

A topographical analysis of spectral electromyographic data of the human masseter muscle under different functional conditions in healthy subjects.

In 20 healthy subjects, 16-channel surface electromyograms (EMG) were recorded with the mandible in its postural position, during compensation for forces applied from ipsilateral, contralateral and frontal positions, and during force-constant biting on a unilaterally placed force transducer. After artefact elimination, EMG power spectra were calculated on the basis of the original EMG curves via fast Fourier transformation. Using spectral EMG characteristics, EMG maps were computed by means of an interpolation algorithm and an imaging procedure.

[Mapping spectral EMG parameters of the masseter muscle in normal probands under defined loads].

In 20 healthy volunteers 16-channel surface electromyograms were monopolarly recorded from the right and left masseter muscle during defined functional conditions (force-constant bite, right and left hand side, 196, 333, 530 N chewing force, during a compensation of a load directed from a frontal or a lateral position to the mandible (20, 49, 69 N), during rest position of the mandible). The EMG curves were quantified by the calculation of spectral EMG-parameters (FFT). With respect to the muscle a topographic oriented representation of the myoelectrical activity was realised by a mapping of spectral EMG-parameters.

[Quantitative topographic characterization of the myoelectric activity distribution of the masseter muscle: mapping of spectral EMG parameters].

A new method for quantitative characterization of myoelectrical masseter activity distribution by mapping of spectral EMG-parameters is described. The surface electromyograms of M. masseter were monopolarly recorded (16 channels).

[A review of the mammalian Mallophaga of Europe].

The paper reviews the present knowledge of the Mallophaga of European mammals. 50 species and subspecies have been listed in a checklist and a host-parasite list. 32 of them are still found in Europe.

[Technic for the collection of Mallophaga from live birds].

The author describes his technique of collecting Mallophaga on live birds (chiefly Passeres, size like sparrow or blackbird). The description comprises the collecting of Mallophaga and the thorough examination of the Mallophaga infestation typical of the host. By these examinations valuable information about biology and ecology of the biting lice species can be obtained.