Finger temperatures during military field training at 0 to −29 °C

1. Skin and rectal temperatures were recorded continuously in 70 measurements during typical tasks of infantry and artillery training at 0 to −29 °C. The duration of the measurements varied from 55 min to 9.5 h.

2. The distribution of finger skin temperatures was quite similar at ambient temperature ranges 0 to −10 °C and −10 to −20 °C, while at −20 to −30 °C the finger temperatures were clearly lower.

3. At different ambient temperature ranges, 20–69% of finger temperatures were low enough to cause cold thermal sensations.

4. Sensation of cold was experienced at a finger temperature of 11.6±3.7 °C (mean±SD).     

The effect of partial dehydration on the developmental capacity of mouse embryos stored in the supercooled state

The effect of partial dehydration on the ability of mouse blastocysts to withstand storage at subzero temperatures without freezing was studied. The embryos were equilibrated with a supercooling medium developed at the Centre for Food and Animal Research, containing 3% (Medium A) or 6% (Medium B) methanol and propanediol, and then with the same medium, A or B, containing 0–0.5 mol sucrose. The embryos were placed in 0.25 ml straws, cooled to −5°C or −10°C and stored for up to 3 days. After storage, the embryos were cultured for 48 h in M16 and their ability to develop into expanded blastocysts was used to gauge their survival in supercooled storage.

The maximal beneficial effect of partial dehydration occurred in media supplemented with 0.3–0.5 mol sucrose: the proportions of dehydrated embryos surviving 24 h storage at −5°C and −10°C were 84–85% and 91–100%, respectively, compared with only 58% and 52% of non-dehydrated, supercooled embryos. The corresponding figures for dehydrated embryos after 48 or 72 h storage at −5°C were 86–92% and 38–58% compared with 13% and 4% of non-dehydrated embryos. Similarly, 75–85% and 47–55% of partially dehydrated embryos survived storage for 48 h or 72 h, respectively, at −10°C, compared with 5% and 0% of non-hydrated embryos. Thus, reducing the water content of early mouse blastocysts improved their ability to withstand subzero storage.     

Determination of the maximum and minimum lethal temperatures (LT50) for Loxosceles intermedia Mello-Leitão, 1934 and L. laeta (Nicolet, 1849) (Araneae, Sicariidae)

In this study, the maximum and minimum lethal temperatures (LT₅₀) of L. intermedia and L. laeta were determined in two treatments: gradual heating (25–50°C) and cooling (25°C to −5°C), and 1 h at a constant temperature. In gradual temperatures change, L. intermedia mortality started at 40°C and the LT₅₀ was 42°C; for L. laeta, mortality began at 35°C and the LT₅₀ was 40°C. At low temperatures, mortality was registered only at −5°C for both species. In the constant temperature L. intermedia showed a maximum LT₅₀ at 35°C and L. laeta at 32°C; the minimum LT for both species was −7°C.     

Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch

Raw cassava starch, having 74.94 and 0.44 g/100 g resistant starch type II and III (RS II and RS III), respectively, was autoclaved at 121 °C in water, 1, 10 or 100 mmol/L lactic acid. The formation of RS III was evaluated in relation to variable incubation temperature (−20 to 100 °C), incubation time (6–48 h) and autoclaving time (15–90 min). Negligible to low quantities of RS III (0.59–2.42 g/100 g) were formed from autoclaved starch suspended in 100 mmol/L lactic acid, whereas intermediate to high quantities (2.68–9.97 g/100 g) were formed from autoclaved starch suspended in water, 1 or 10 mmol/L lactic acid, except for treatments with water or 10 mmol/L lactic acid incubated at 100 °C for 6 h (1.74 g/100 g). Autoclaving times corresponding to maximum RS III contents were 15 and 45 min for water and 10 mmol/L lactic acid, respectively. Whereas, the RS III fractions from cassava starch suspended in water had melt transitions between 158 and 175 °C with low endothermic enthalpies (0.2–1.6 J/g), the thermal transitions of the acid treated samples were indistinct.     

Effect of individual characteristics on a mathematical model of human thermoregulation

A multi-segmental mathematical model of human thermoregulation was tested for its capability to predict individualized physiological responses. We compared the model predictions obtained for an average person with measured individual responses of subjects exposed to mild cold. Secondly, body composition (BC) data, the resting metabolic rate (MR), and the actual measured MR during the test were used as input into the model.

The data was obtained from 20 subjects (age: 19–36 years; BMI: 17–32 kg/m²). BC, MR, rectal and skin temperatures were measured for 1 h at 22 °C, followed by 3 h at 15 °C.

A mean bias of 1.8 °C, with a standard error of 0.7 °C, resulted for the mean skin temperature of an average person at 15 °C. When subjective BC and measured MR were incorporated the bias was −0.2±0.9 °C. For the hand-back skin temperature the bias ± standard error fell from 5.3±2.8 °C for an average person to 2.0±2.5 °C, when using individualized characteristics. Trunk skin temperatures were not significantly affected by the adjustments.

In conclusion, this study shows that on a group level predictions of skin temperatures can be improved when adopting individualized body characteristics and measured MR, but the predictions on an individual level were not improved.     

Behavioral thermoregulation of Bulla gouldiana (Gastropoda: Opisthobranchia: Cephalaspidea)

1. 1. The preferred temperature of Bulla gouldiana is 26.7–28.7°C.

2. 2. In constant scotophase, photophase, and light and dark photoperiod the organisms do not have a diel cycle of thermoregulation.

3. 3. It takes the animal 6–16 h to reach the preferred temperature.

4. 4. The lowest and highest temperatures visited were 11 and 33°C.

5. 5. Spawning of the species occurred in the thermal gradient between 27 and 28.5°C.

     

Acclimation is beneficial at extreme test temperatures in the Danube crested newt, Triturus dobrogicus (Caudata, Salamandridae)

Despite many studies demonstrating the effect of acclimation on behavioural or physiological traits, considerable debate still exists about the evolutionary significance of this phenomenon. One of the unresolved issues is whether acclimation to warmer temperature is beneficial at treatment or at more extreme test temperatures. To answer this question, we assessed the effect of thermal acclimation on preferred body temperatures ( T _ps), maximum swimming and running speed, and critical thermal maximum ( CT _max) in the Danube crested newt ( Triturus dobrogicus ). Adult newts were kept at 15 °C (control) and 25 °C (treatment) for 8 weeks prior to measurements. We measured T _ps in an aquatic thermal gradient over 24 h, maximum speeds in a linear racetrack at six temperatures (5–33 °C), and CT _max in a continuously heated water bath. T _ps were higher in newts kept at 15 °C than in those kept at 25 °C. The maximum swimming speed did not acclimate. The maximum running speed at 30–33 °C was substantially higher in newts kept at 25 °C than in those kept at 15 °C. CT _max increased with the treatment temperature. Hence, we conclude that the acclimation response to warm temperature is beneficial not at treatment but at more extreme temperatures in newts.  © 2007 The Linnean Society of London, Biological Journal of the Linnean Society , 2007, 90 , 627–636.     

Lipase-catalyzed acylation of naringin with palmitic acid in highly concentrated homogeneous solutions

Acylation reactions of naringin with palmitic acid were performed by a lipase after formation of highly concentrated homogeneous solutions. Their initial naringin concentration was 840–950 mM, which is 20–60 times greater than that in organic solvent media. The overall productivity of highly concentrated solutions was more than 15 times greater than those of organic phase media. The addition of DMSO (20–40%, w/w) to substrate mixtures lowered the melting temperature of a naringin–palmitic acid mixture (1:1 molar ratio) to about 40 °C. Reactions at 80 °C apparently followed Michaelis–Menten kinetics despite extremely high substrate concentrations. As the temperature increased from 60 °C to 80 °C, the apparent viscosity of the highly concentrated solution decreased remarkably from 4.31 Pa s to 0.063 Pa s. An activation energy of 7.65 kcal/mol obtained in a range of 60–75 °C suggests a diffusion-control. On the other hand, an activation energy of 17.09 kcal/mol in a range of 75–90 °C indicates a reaction-control. The highest product conversion yield of 33% (mol/mol) was obtained in a 10 h reaction at 80 °C. Addition of activated molecular sieves to the highly concentrated solution increased the product conversion yield by 7% (mol/mol), suggesting that the original equilibrium was disrupted by removing water and then a new equilibrium was reached.     

Thermoregulation by the short-horned lizard (Phrynosoma douglassi) at high elevation

The short-horned lizard Phrynosoma douglassi was studied in a montane habitat (elevation of 2290 m) in the Guadalupe Mountains of Texas. The body temperatures (T_b) of active lizards were consistently between 35–36°C (grand mean=35.5°C) in the period from 0900 to 1800 h during the months of May through September. The lizards began their spring activity during April when environmental temperatures were still low. Although T_bs in April were significantly lower than during May through September, on sunny April days the lizards were able to maintain T_bs near 30°C even when air temperatures were as low as 1.5°C. P. douglassi at this site thermoregulated very effectively whenever they were not limited by the physical environment.     

Extraction of defatted rice bran by subcritical water treatment

Defatted rice bran was treated with subcritical water in the temperature range of 180–280 °C for 5 min using 117 mL and 9 mL vessels to produce the extracts. The total sugar and protein contents and radical scavenging activity of the extracts were then estimated for both vessels. The total sugar concentration of ca. 0.3 g/L-extract was the highest for the extracts at 200 °C, and it significantly decreased at the higher temperatures. The protein concentration and radical scavenging activity were higher at the higher temperatures. Extraction was also done at 200 °C and 260 °C for various times using the small vessel. The total sugar concentration decreased with the increasing extraction time, while the protein concentration and radical scavenging activity only slightly depended on the extraction time. The extracts at 200 °C or lower temperatures using the large vessel possessed the emulsifying and emulsion-stabilizing activities. The HPLC analysis of the extract at 260 °C for 5 min using the small vessel indicated that it contained both hydrophilic and hydrophobic substances. The hydrophilic fraction of the extract mainly contained low-molecular-mass substances.     

Mismatch between temperature preferences and morphology in F1 hybrid newts (Triturus carnifex×T. dobrogicus)

1. The influence of interspecific hybridization on temperature preferences and morphology was examined in newts, Triturus carnifex and Triturus dobrogicus, before and after metamorphosis.

2. Thermoregulatory behavior was measured in an aquatic thermal gradient (5–32.5 °C) during 24 h.

3. Hybrid temperature preferences were similar to preferences of maternal species in both premetamorphic larvae and recently metamorphosed individuals.

4. Hybrid morphology (i.e., forelimb length and axilla–groin distance) was intermediate relative to parental species.

5. The mismatch between morphology and thermal preference in hybrid phenotypes indicates potential hybrid disadvantage in both intermediate and parental habitats.

Thermoregulatory behavior and critical thermal limits of the angelfish Pterophyllum scalare (Lichtenstein) (Pisces: Cichlidae)

(1)Final temperature preferendum of juvenile (0.9–1.9 g) and adult (5.2–12.5 g) angelfish Pterophyllum scalare were determined with acute and gravitation methods. The final preferenda were similar, independent of the method and development stage (29.0–31.1°C).

(2)The critical thermal maxima (CTMax) for juveniles were 36.9°C, 37.6°C, 40.6°C, 40.8°C and for adults 38.4°C, 38.6°C, 41.0°C, 42.1°C. Adult angelfish CTMax was slightly higher than in juveniles (1°C; P<0.05); the endpoint of CTMax was the onset of spasms.

(3)The acclimation response ratio for both stages had an interval of 0.33–0.44; these values are in agreement with results for subtropical and tropical fishes.

(4)Therefore it is recommended that angelfish cultivation should be consistent with temperatures that do not change abruptly throughout the year and temperature maximum does not exceed 30°C.

     

The temperature and pH properties of the extracellular hemicellulose-Degrading enzymes of aureobasidium pullulans NRRL Y 2311-1

Aureobasidium pullulans grown on arabinoxylan accumulates β-xylanase, p-nitrophenyl xylosidase, - -arabinofuranosidase and acetyl esterase activity in the culture fluid. The pH and temperature optima of these arabinoxylan-degrading enzymes were determined. The temperature optima of β-xylanase and p-nitrophenyl xylosidase were between 45 and 50°C whereas the optima for acetyl esterase and - -arabinofuranosidase were 55 and 60°C, respectively. β-xylanase, p-nitrophenyl xylosidase and - -arabinofuranosidase were stable over 3 h at 35°C, 35°C and 60°C, respectively, whereas acetyl esterase remained stable at 55°C for h. The enzymes were inactivated at higher temperatures. The pH optima for β-xylanase, p-nitrophenyl xylosidase and - -arabinofuranosidase were pH 4·0, between 4·0 and 7·0 and 5·0, respectively. β-xylanase, p-nitrophenyl xylosidase, - -arabinofuranosidase and acetyl esterase were most stable at pH 5·0 4·0–5·0, 6·0 and 5·0–6·0, respectively. The most suitable conditions for the use of the enzymes together to hydrolyze arabinoxylan would be 35 °C and pH 5.     

Ammonia emissions during the initial phase of microbial degradation of solid and liquid cattle manure

The maximum specific ammonia emissions from liquid manure (LM) and solid manure containing 2.5 kg straw/livestock unit (LU)/day (SM 2.5) or 15 kg straw/LU/day (SM 15) increased in the sequence LM < SM 2.5 < SM 15 (662.6 < 3163.7 < 6299.8 μg NH₃–N/h/kg). These emission levels were attained soon after the maximum temperatures (22.9°C < 34.3°C < 69.5°C) induced by microbial self-heating had been reached. After that, NH₄⁺ was microbially re-bound in amounts that increased with a higher C content and a widening C:N ratio, i.e. also in the sequence LM < SM 2.5 < SM 15. Over a period of 15 to 16 days, 6.0% (LM), 10.8% (SM 2.5) and 5.9% (SM 15) of the N_total was emitted. When the accumulated ammonia emissions were extrapolated beyond this period of investigation, it was concluded that, over longer storage periods, solid manure offers better biological conditions for low ammonia emissions than liquid manure.     

Heat-shock protein expression in a perennial grass commonly associated with active geothermal areas in western North America

Heat-shock protein (hsp) expression in response to short- (hours) versus long-term (weeks) heat was examined in Dichanthelium lanuginosum. Expression of cytoplasmic class I small hsps (shsps) and hsp 101 was elicited by 2 h above 40°C, along with an increase over basal levels of hsp 70. Elevated levels of heat-induced shsp and hsp 101 persisted for 5–7 days after plants were returned to control temperatures. Protein extracts from roots exposed to 42°C for several weeks displayed increased levels of shsp but decreased hsp 101 levels. This decrease in hsp 101 did not occur in D. lanuginosum from normothermic environments.     

Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations

A general procedure was developed to measure the degree of gelatinisation in samples over a broad concentration range. Measurements based on birefringence, DSC (Differential scanning calorimetry), X-ray and amylose–iodine complex formation were used. If a 10 w/w % wheat starch–water mixture was used, each method resulted in approximately the same degree of gelatinisation vs. temperature curve. In case the gelatinisation of a 60 w/w % wheat starch–water mixture was followed as a function of the temperature, each method resulted in a different degree of gelatinisation vs. temperature curve. DSC and X-ray measurements are preferred, because they can be used to determine when the final stage of the gelatinisation process has been completed. Birefringence and amylose–iodine complex formation measurements are suitable alternatives if DSC and X-ray equipment is not available, but will lead to different results. The differences between the methods can be explained by considering the phenomena that take place during the gelatinisation at limiting water conditions.

Based on the experimental data obtained with DSC and X-ray measurements, the gelatinisation of 10 w/w % and 60 w/w % wheat starch–water mixtures started at the same temperature (approximately 50 °C). However, complete gelatinisation was reached at different temperatures (approximately 75 °C and 115 °C for, respectively, 10 w/w % and 60 w/w % wheat starch–water mixtures) according to the experimental DSC and X-ray data. These results are in accordance with independent DSC measurements that were carried out.

The Flory equation was adapted to provide a quantitative explanation for the curves describing the degree of starch gelatinisation as a function of the starch–water ratio and the temperature. The gelatinisation curves that were obtained with the model are in good agreement with the experimentally determined curves. The parameters , ΔH_u and χ₁₂ that resulted in the lowest sum of the squared residuals are 291 ± 63 °C, 29.2 ± 3.9 kJ/mol and 0.53 ± 0.05 (95% confidence interval). These values agree with other values reported in literature.     

Influence of pregnancy on locomotor and feeding performances of the skink, Mabuya multifasciata: why do females shift thermal preferences when pregnant?

It has been documented in the many-lined sun skink (Mabuya multifasciata) that pregnant females select lower body temperatures (27.6–30.8 °C) than do nonpregnant females and adult males (29.7–35.7 °C). We therefore used the skink to test the hypothesis that the maximization of reproductive benefits should be achieved in pregnant females by shifting thermal preferences towards the levels optimal for embryonic development but entailing relatively small costs of reproduction. Data on adult males showed that temperatures maximizing swimming stamina (indicative of locomotor endurance) fell within the range of body temperatures selected by nonpregnant females and adult males. Data on swimming stamina and feeding performance of pregnant females, nonpregnant females and adult males measured at 26 and 30 °C showed that: (1) pregnancy impaired locomotor and feeding performances, but such impairments did not persist after parturition; (2) the degree of locomotor impairment during pregnancy was greater at 26 °C than at 30 °C, but the degree of feeding impairment during pregnancy was greater at 30 °C than at 26 °C. Pregnant females of M. multifasciata selecting body temperatures at about 29 °C could not only produce good-quality offspring in a relatively short gestation length but also reduce reproductive costs associated with locomotor and feeding impairments to some extent. Thus, data from M. multifasciata validate the above hypothesis.     

Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses

The effects of cheese milk obtained at three times during lactation (weeks 4–5, 12–15, and 21–23) and cheese storage (up to 16 or 24 weeks) on meltability, sliceability, and color changes upon heating (232 °C for 5 min, high baking temperature, HT, or 130 °C for 75 min, low baking temperature, LT) of caprine milk cheeses were evaluated. The cheeses were manufactured from milk from Alpine goats and based on the procedures of Cheddar and Colby cheese manufacture. In Cheddar-like cheese, the sliceability (force required to slice sample) was at its highest when the cheese was made with milk from weeks 12–15 into lactation. Color change was variable although it tended to be lowest in cheese made at weeks 4–5 into lactation. In Colby-like cheeses, meltability was at its highest and sliceability was very poor (after 8 weeks of aging) when made with milk obtained later in lactation. Color changes were variable at the two different baking temperatures. As expected during aging, the meltability of the cheeses increased and the force required to slice the cheeses decreased with the significant changes occurring within the first 16 weeks for Cheddar-like and the first 8 weeks for Colby-like cheeses. The color changes upon heating were variable for aged Cheddar-like cheeses and did not change significantly for aged Colby-like cheeses. Color changes were highly correlated with proteolysis occurring during storage. Cheese milk obtained at different times of lactation and aging of the cheese impact the functional properties of caprine milk cheeses and will affect their optimal utilization.     

Stability of thermostable alkaline protease from Bacillus licheniformis RP1 in commercial solid laundry detergent formulations

The stability of crude extracellular protease produced by Bacillus licheniformis RP1, isolated from polluted water, in various solid laundry detergents was investigated. The enzyme had an optimum pH and temperature at pH 10.0–11.0 and 65–70 °C. Enzyme activity was inhibited by PMSF, suggesting that the preparation contains a serine-protease. The alkaline protease showed extreme stability towards non-ionic (5% Tween 20% and 5% Triton X-100) and anionic (0.5% SDS) surfactants, which retained 100% and above 73%, respectively, of its initial activity after preincubation 60 min at 40 °C.

The RP1 protease showed excellent stability and compatibility with a wide range of commercial solid detergents at temperatures from 40 to 50 °C, suggesting its further application in detergent industry. The enzyme retained 95% of its initial activity with Ariel followed by Axion (94%) then Dixan (93.5%) after preincubation 60 min at 40 °C in the presence of 7 mg/ml of detergents. In the presence of Nadhif and New Det, the enzyme retained about 83.5% of the original activity. The effects of additives such as maltodextrin, sucrose and PEG 4000 on the stability of the enzyme during spray-drying and during subsequent storage in New Det detergent were also examined. All additives tested enhanced stability of the enzyme.     

Study on response surface methodology (RSM) of lipase-catalyzed synthesis of palm-based wax ester

The synthesis of wax ester using refined, bleached and deodorized (RBD) palm oil and oleyl alcohol catalyzed by lipozyme IM was carried out. Response surface methodology (RSM) based on a five-level, four-variable central composite rotatable design (CCRD) was used to evaluate the interactive effects of synthesis, of reaction time (2.5–10 h), temperature (30–70 °C), amount of enzyme (0.1–0.2 g) and substrate molar ratio (palm oil to oleyl alcohol, 1:1–1:5) on the percentage yield of wax esters. The optimum conditions derived via RSM were: reaction time 7.38 h, temperature 53.9 °C, amount of enzyme 0.149 g, and substrate molar ratio 1:3.41. The actual experimental yield was 84.6% under optimum condition, which compared well to the maximum predicted value of 85.4%.