Trust and risk in a German chemical town

This article examines the relationship between trust and risk in one of the centres of the global chemical industry, Ludwigshafen in Germany. A single industry town associated for 150 years with BASF, the dominant outlook among those living or working there has been one of trust, confidence and pride in the corporation which has ‘put the town on the map’. Yet beneath the surface, subtle shifts in public assumptions and expectations about BASF and the town's chemical industry are now occurring. We describe the parameters of public reflection about trust and risk, analyse how characterizations of BASF are changing, and consider how far recent writing on trust helps in understanding its salience in this particular industrial town.     

Possible Link of a Compositional Change in Intestinal Microbiota with the Anti-Allergic Effect of Fructo-Oligosaccharides in NC/jic Mice

Food allergy was induced in two groups of NC/jic mice. Mice fed frucuto-oligosaccharides showed fewer allergic symptoms than control diet-fed mice. The cecal microbiota compositions were clearly different between the two groups, and the difference was partly attributable to Clostridia possession. A possible link of the compositional change in intestinal micriobiota with the anti-allergic effect of fructo-oligosaccharides is suggested.     

Purification and Characterization of γ-Hexachlorocyclohexane (γ-HCH) Dehydrochlorinase (LinA) from Pseudomonas paucimobilis

The linA gene from Pseudomonas paucimobilis was highly expressed in Escherichia coli, and the linA product (LinA), named γ-HCH dehydrochlorinase, was purified to homogeneity. LinA released three chloride ions per one molecule of γ-HCH. Degradation assay of halogenated compounds by purified LinA showed that the substrate specificity of LinA is very narrow.     

Epitope Analysis of Soybean Major Allergen Gly m Bd 30K Recognized by the Mouse Monoclonal Antibody Using Overlapping Peptides

The epitopes of the major soybean allergen, Gly m Bd 30K, recognized by mouse monoclonal antibodies H6 and F5 were investigated by using synthetic peptides bound to pins. The epitopes are shown to be localized in peptide ³¹QGGCGRGWAFSATGAI-EA⁴⁸ for H6, and in ¹¹⁵ DKVTIDGYETLIMSDEST¹³² for F5.     

Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults

The relationship between the physical properties of solid food and the masticatory parameters is clarified. Eight solid foods of varying physical properties were chosen. Electromyography of the jaw-closing muscles and mandibular kinematics in eleven young subjects were recorded. The masticatory parameters were derived from the recorded data for the entire mastication process, for the first bite, and in the early, middle, and late stages of mastication. After calculating values relative to the mean value for each subject, nine parameters representing each group were chosen through a cluster analysis. Three principal components were extracted, each of them related to the masticatory time and cycle, minimum jaw opening at the early stage of mastication, and masticatory force. The principal component scores for each food were different, except for one combination in which the physical properties under large and extra-large deformations were similar, despite different breaking properties or small deformation properties. The masticatory parameters did not correlate with the physical properties of food measured for small deformation.     

Examination of Conditions Inhibiting the Formation of Acrylamide in the Model System of Fried Potato

Acrylamide (AAm) is produced in food through the reaction of asparagine and reducing sugar. We examined several methods of reducing the level of AAm using potato tubers. The fried model system that we employed consisted of thin slices that were first treated in water under different conditions before frying. A sufficient amount of water present in the fry material acts as an inhibitor against the formation of AAm and allows only a negligible amount of AAm to form. It was found that given the low content of water, the fry material temperature was sufficiently high to allow a relatively large level of AAm to form. Examination of water treatment prior to frying revealed that higher-temperature treatment water and longer treatment time resulted in the formation of lower levels of AAm. Moreover, removing some of the residual heat had an inhibiting effect on the formation of AAm.     

Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method

A novel technique is reported for softening plant tissues while retaining their shape by impregnating them with macerating enzymes under reduced pressure after defrosting the frozen plants. Samples were removed immediately from the enzyme solution after the freeze-infusion treatment, and the hardness was measured. Six enzymes and three enzymes were respectively chosen from 18 commercial enzymes for softening burdock roots and bamboo shoots. The tissue degradation due to impregnation of the tissues with the enzymes and the reaction time were investigated. Burdock roots and bamboo shoots were progressively softened during the reaction: the hardness reached 1.0×10⁴ N/m² or less. The water-soluble dietary fiber contents increased as a result of the freeze-infusion treatment. This softening technique, which retained the food shape, could enhance the production of food products for elderly persons and those under nursing care. Foods produced by this method can replace current minced and liquid dietary components.     

Effect of food and water privation on general activity of eastern chipmunks,Tamias striatus

Abstract

The ultrasonically detected daily activity of 10 male and 10 female eastern chipmunks was measured before, during, and after two days of food and water deprivation. Under ad libitum ingestion conditions, eastern chipmunks were not found to be strongly diurnal with only 60% of their total activity occurring in the light Food and water deprivation altered total daily activity as well as the circadian patterning of activity.