多鳃鱼类一新属及该类鱼感觉沟系统的变异

本文记述了云南曲靖早泥盆世翠峰山组西山村段多鳃鱼类一新属种,变异坝鱼(Damaspis vartus gen.et sp.nov.)文中讨论了多鳃鱼类头甲背部感觉沟系统的基本模式,它的变化和变异。从这个基本模式出发笔者认为三岔鱼科和多鳃鱼科有许多重要的特征相近,似乎应把三岔鱼科和多鳃鱼科隶属于同一个高一级的分类单元即多鳃鱼目,而不应把三岔鱼科置于“华南鱼目”。“华南鱼目”是根据了解还不多的华南鱼属建立的,有些勉强,建议暂不采用。文中首次指出多鳃鱼类的感觉沟系统存在变异现象并认为在确立新类型时,变异是应该考虑的一个重要因素。     

PANEL PERFORMANCE AND NUMBER OF EVALUATIONS IN A DESCRIPTIVE SENSORY STUDY

The assessor performance is a key point in a sensory evaluation. In particular, at the end of a session, a decrease of the performance can be feared. We propose to analyze this performance with various criteria: usual ones as the main product effect or the error variance; a new one measuring the perceived products variability. The performance can then be studied all along the session from two points of view: in taking into account the only products tested at a given instant (named instantaneous); in taking into account all the products tested up to a given instant (named cumulative). In the presented example, in spite of the large number of products successively tested by each assessor, the instantaneous performance of the panel shows no significant deterioration. Furthermore, when the number of products tested by each assessor increases, more significant product effects can be obtained thanks to the accumulation of the amount of data. This shows that the number of products that can be reasonably studied by one assessor during one session is generally underestimated.     

A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE

Twenty judges performed a variety of chemosensory tasks in order to select the best scores to form a panel for coffee evaluation. An average of correct responses (P%), one-way analysis of variance (ANOVA) and principal components analysis (PCA) were compared. The tests involved: ability to recognize the four basic tastes, identification and matching of odors, taste intensity evaluation and perception of small differences in taste. P% accounted for 71.17 ± 4.34% and 10 of the judges had scores greater than the final average. ANOVA and PCA resulted in 2 different panels consisting of 9 and 12 judges, respectively. The panel was composed by the nine panelists selected by the three methods. The other three panelists that were doubtful could improve to the point of acceptance with additional training. These methods should be used simultaneously to have more security in the acceptance or rejection of panelists.     

EVERSION ENDARTERECTOMY: A NEW APPLICATION OF AN OLD TECHNIQUE

Restoration of arterial flow to a severely ischemic extremity remains a major challenge in vascular surgery. The procedure of choice for limb salvage is a bypass utilizing reversed saphenous vein. When the saphenous vein is unsuitable or unavailable, the surgeon must turn to endarterectomy of the femoral and popliteal systems or synthetic, composite, heterologous, autologous, or homologous grafts. To avoid the problems associated with these techniques and to improve the results of limb salvage, we have revived and modified the technique of superficial femoral artery eversion endarterectomy and combined it with other reconstructive techniques in an effort to salvage the severely ischemic lower extremity. Of 38 patients treated for incapacitating claudication or severe limb ischemia during a one-year period, six patients had an unsuitable saphenous vein for the proposed reconstruction. Five of these patients underwent superficial femoral eversion endarterectomy. These six patients have 100% patency at follow-up seven months to one year postoperatively. Our experience with these six patients, including angiographic follow-up, will be presented.     

SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING

The aim of this work was to select a competent sensory panel considering its ability to describe ewes milk cheese sensory properties. The panelists evaluated the sensory characteristics of several ewes milk cheeses in terms of odor, flavor and texture. The performance of judges was assessed taking into account the following aspects: (1) individual discriminatory ability and reproducibility for each sensory attribute; (2) group discriminatory ability and reproducibility and agreement between judges for each attribute; (3) panel homogeneity; (4) panel consonance; and (5) overall panel discriminatory ability. The panel performance was checked with a set of statistical procedures. The results obtained by the selected group were better than the initial panel from the point of view of discriminant power, reproducibility and agreement. The suggested method can be easily applied in routine control of assessors performance and to discover deviant behavior or differences in individual perception of the samples.     

DEVELOPMENT AND EVALUATION OF A FREEZE-ETCH,FREEZE-FRACTURE TECHNIQUE APPLIED TO DEVELOPING WHEAT ENDOSPERM

A technique was developed and evaluated whereby differentiating wheat endosperm tissue could be processed for the freeze-etch, freeze-fracture technique without the use of chemical fixatives. Field grown, developing hard red winter wheat (cv. Newton) caryopses were infiltrated with glycerol prior to freezing in liquid nitrogen-cooled Freon-22. Frozen samples were placed in cryogenic vials and stored in liquid nitrogen until needed. Freeze-fracture was carried out under standard conditions. Evaluation of replicas from glycerol-imbibed endosperm was made by comparing them to replicas obtained from freshly frozen untreated endosperm, and endosperm that had been prefixed in glutaraldehyde and paraformaldehyde. Other evaluations were made by comparing replicas of glycerol-treated endosperm to thin sections obtained from wheat that had been imbibed with glycerol, fixed, dehydrated, and infiltrated and embedded in epoxy resin for routine electron microscopy. The results indicate that if the unfixed glycerol-treated wheat endosperm is handled carefully, replicas can be obtained which show few artifacts due to glycerol and freezing. Typical artifacts such as vesiculation of RER, ice crystal damage, production of fusion intermediates, and membrane particle segregation can be nearly eliminated when this technique is applied to developing wheat endosperm.     

SENSORY EVALUATION OF IRRADIATED BEEF AND BACON

Vacuum-packed beef and bacon were treated with gamma- radiation (1–10 KGy) from CO⁶⁰ and stored for 3 months at + 4°C. The samples were evaluated by a trained sensory laboratory panel, directly after irradiation, and after 3 months. Samples given 1.0 KGy and higher doses were found to be significant different from nonirradiated samples at both times of testing. A higher intensity of off-taste, rancidity, metallic taste and sweetness, and a lower intensity of juiciness and color saturation were found in all the irradiated samples. Off-taste and rancidity were found to increase with increasing doses, and were best explained when analyzed by Principal Component Analysis (PCA).