The scientific names in the German edition of Parkinson's plants of use for food, medicine etc., in Otaheite

Sydney Parkinson, aged 18, was Sir Joseph Banks' private assistant and artist on Captain Cook's first voyage around the world. Parkinson died on the voyage. Among his effects delivered to his brother Stanfield were drawings and notes which the latter published as a journal. Included in it is a chapter on the economic plants of Tahiti, and most of them are given scientific names, some of which were new. In 1941 Fosberg adopted two of them to form names which were new combinations under Artocarpus , and Inocarpus . The writer now indicates that Parkinson's names of 1773 were mononomials, hence invalid, but that in the German edition of 1774, edited by Herr "Z", the names are valid binomials. For the two plants mentioned, the authorship of the combinations is revised.     

Breast Feathers as an Air-current Sense Organ for the Control of Flight Behaviour in a Songbird (Carduelis spinus)

Analysis of the flight behaviour of siskins (Carduelis spinus) was made possible by tethering them with a harness to a flight balance in a wind tunnel. It could be shown that the breast feathers work as an air-current sense organ influencing the siskins' flight pattern and the aerodynamic parameters.     

Detection of Aldehydes and Their Conjugated Hydroperox Ydiene Precursors in Thermally-Stressed Culinary Oils and Fats: Investigations Using High Resolution Proton Nmr Spectroscopy

High field (400 and 600 MHz) proton NMR spectroscopy has been employed to investigate the thermally-induced autoxidation of glycerol-bound polyunsaturated fatty acids present in intact culinary frying oils and fats. Heating of these materials at 180°C for periods of 30, 60 and 90 min. generated a variety of peroxidation products, notably aldehydes (alkanals, trans-2-alkenals and alka-2, 4-dienals) and their conjugated hydroperoxydiene precursors. Since such aldehydes appear to be absorbed into the systemic circulation from the gut in vivo, the toxicological significance of their production during standard frying practices is discussed.