Isolation of salt-soluble elastin from ligamentum nuchae of copper-deficient calf

This paper describes the isolation and amino acid analysis of un-cross-linked elastin obtained by neutral salt extraction from the ligamentum nuchae of a calf fed from birth to 9 months on a diet low in copper.     

Synergistic effects of metabolically related amino acids on the growth of a multicellular plant

The effects of several amino acids related to the metabolism of aspartic acid on the growth and development of gemmalings of the liverwort Marchantia polymorpha were investigated under axenic conditions. Lysine and theonine synergistically inhibit the growth of these plants and cause a loss of normal pigmentation at concentrations as low as 1 μm. These effects are highly specific for this pair of amino acids, are partially reversible upon removal of the effectors, and can be prevented by low concentrations of methionine or its metabolic precursor, homoserine. Alterations in the growth and development of gemmalings in the presence of natural amino acids are discussed in relation to metabolic regulatory mechanisms which have been well established in microorganisms.     

Die Carotinoide der grünen Schwefelbakterien: Carotinoidzusammensetzung in 18 Stämmen

Summary The composition of the carotenoids in 18 strains of photosynthetic green sulfur bacteria has been investigated.Chlorobactene predominates in all strains; this pigment seems to be characteristic for all photosynthetic green sulfur bacteria. This main carotenoid is accompanied by various amounts of precursors and the hydroxy compounds of all appearing pigments.     

Salmonellae Associated with Further-processed Turkey Products

"Further-processed" turkey products, prepared from chilled, eviscerated, and thawed carcasses at two commercial turkey-processing plants, were evaluated, for the presence of salmonellae. These organisms were isolated from swab samples from 12% of chilled, eviscerated turkey carcasses, 27% of finished products, and 24% of processing equipment. The same serotypes as those found throughout a plant on any one visit were recovered from 31% of rinse-samples taken from hands and gloves of processing personnel. Salmonellae were found in samples taken on 37 of 48 visits; a greater number of recoveries were made on days when freshly killed turkeys were processed (87%) than when frozen-defrosted carcasses were processed (59%). The predominant serotype isolated from meat and environment usually changed from visit to visit. Salmonella sandiego and Salmonella anatum were the most frequent among 23 serotypes recovered. Most of the isolated serotypes are commonly associated with turkeys and have been incriminated as causative agents of human salmonellosis. The implication is that further-processed turkey products, if inadequately cooked by the consumer and if improperly refrigerated between the time of manufacture and consumption, could directly transmit salmonellae. These same products might also contaminate other foods by introducing salmonellae into food-preparation areas.