Suppose that function f（z） is transcendental and meromorphic in the plane. The aim of this work is to investigate the conditions in which differential monomials f（z）f（k）（z） takes any non-zero finite complex nu...Suppose that function f（z） is transcendental and meromorphic in the plane. The aim of this work is to investigate the conditions in which differential monomials f（z）f（k）（z） takes any non-zero finite complex number infinitely times and to consider the normality relation to differential monomials f（z）f（k） （z）.展开更多
Gracilariopsis lemaneiformis is a commercially exploited alga. Its filaceous thallus can be divided into three parts, holdfast, middle segment and tip. The growth and branch forming trend and agar content of these thr...Gracilariopsis lemaneiformis is a commercially exploited alga. Its filaceous thallus can be divided into three parts, holdfast, middle segment and tip. The growth and branch forming trend and agar content of these three parts were analyzed, respectively, in this study. The results showed that the tip had the highest growth rate and branched most, although it was the last part with branch forming ability. The holdfast formed branches earliest but slowly. Holdfast had the highest agar content. We also assessed the difference in protoplast formation and regeneration among three parts. The middle segment displayed the shortest enzymolysis time and the highest protoplast yield; whereas the tip had the strongest vitality of protoplasts formation. Juvenile plants were only obtained from the protoplasts generated from the tip. These results suggested that the differentiation and function of G. lemaneiformis was different.展开更多
A cross-sectional study was conducted from November 2008 to May 2009 to estimate the prevalence of Salmonella in retail meat shops in Kathmandu. The methods followed were ISO 18593：2004 for swab sample collection, IS...A cross-sectional study was conducted from November 2008 to May 2009 to estimate the prevalence of Salmonella in retail meat shops in Kathmandu. The methods followed were ISO 18593：2004 for swab sample collection, ISO 6579：2002 for Salmonella isolation and manufacturer＇s instructions （SIFIN, Germany） for serotype identification. A questionnaire was used to collect information on some of the risk factors of shops likely to be associated with Salmonella identification. A total of 492 environmental swab samples （164 chopping board samples, 164 knife samples and 164 table samples） from 82 retail meat shops were analyzed. The prevalence of Salmonella positive shops was 40.2% （95% CI： 29-51）. The isolation rates of Salmonella from chopping boards （36.0%）, knives （32.9%） and tables （25.0%） were not significantly different （P 〉 0.05）. Retail meat shops were 1.9 times more likely to yield Salmonella in the evening （38.2%） as compared to the morning （24.4%） （P = 0.001）. S. Typhimurium （54.5%） was the most common serotype found in retail meat shops followed by S. Enteritidis （16.9%）, S. Haifa （13.6%）, S. Virchow （10.4%）, S. Agona （3.9%） and S. enterica （0.6%）. Among the risk factors examined, ＂hygiene status of shop＂, ＂type of shops＂, ＂number of person handling meats＂, ＂number of knives used＂, ＂number of kinds of meat sold＂ and ＂number of kinds of meat sold using different numbers of knives＂ were individually significantly （P 〈 0.05） associated with Salmonella contamination in the retail meat shops. After univariate analysis of these risk factors, a final logistic regression model with Salmonella yes or no category of shops as outcome variable identified four significant predictors. Odds ratios, indicating the likelihood increase of a shop to achieve Salmonella positivity status were 10.17 for multiple persons rather than a single person involved, 7.66 for open rather than closed shops, 9.44 for use of several knives rather than one knife and 5.18 for single kind of meat using several knives. The results of this investigation revealed that retail meat shops to a noticeable extent are Salmonella contaminated, with a considerable degree of cross-contamination between meats and personnel and equipment used during a day in processing of meats.展开更多
基金Foundation item： Supported by the National Natural Science Foundation of Education Department of Sichuan Province（2002A031） Supported by the ＂11.5＂ Research and Study Programs of SWUST（06zx2116） Supported by the National Natural Science Foundation of China（10271122）
文摘Suppose that function f（z） is transcendental and meromorphic in the plane. The aim of this work is to investigate the conditions in which differential monomials f（z）f（k）（z） takes any non-zero finite complex number infinitely times and to consider the normality relation to differential monomials f（z）f（k） （z）.
基金supported by the Twelfth Five-Year Plan in National Science and Technology for the Rural Development in China (2012AA10A411)Public Welfare Project of Ministry of Agriculture of China (200903030)
文摘Gracilariopsis lemaneiformis is a commercially exploited alga. Its filaceous thallus can be divided into three parts, holdfast, middle segment and tip. The growth and branch forming trend and agar content of these three parts were analyzed, respectively, in this study. The results showed that the tip had the highest growth rate and branched most, although it was the last part with branch forming ability. The holdfast formed branches earliest but slowly. Holdfast had the highest agar content. We also assessed the difference in protoplast formation and regeneration among three parts. The middle segment displayed the shortest enzymolysis time and the highest protoplast yield; whereas the tip had the strongest vitality of protoplasts formation. Juvenile plants were only obtained from the protoplasts generated from the tip. These results suggested that the differentiation and function of G. lemaneiformis was different.
文摘A cross-sectional study was conducted from November 2008 to May 2009 to estimate the prevalence of Salmonella in retail meat shops in Kathmandu. The methods followed were ISO 18593：2004 for swab sample collection, ISO 6579：2002 for Salmonella isolation and manufacturer＇s instructions （SIFIN, Germany） for serotype identification. A questionnaire was used to collect information on some of the risk factors of shops likely to be associated with Salmonella identification. A total of 492 environmental swab samples （164 chopping board samples, 164 knife samples and 164 table samples） from 82 retail meat shops were analyzed. The prevalence of Salmonella positive shops was 40.2% （95% CI： 29-51）. The isolation rates of Salmonella from chopping boards （36.0%）, knives （32.9%） and tables （25.0%） were not significantly different （P 〉 0.05）. Retail meat shops were 1.9 times more likely to yield Salmonella in the evening （38.2%） as compared to the morning （24.4%） （P = 0.001）. S. Typhimurium （54.5%） was the most common serotype found in retail meat shops followed by S. Enteritidis （16.9%）, S. Haifa （13.6%）, S. Virchow （10.4%）, S. Agona （3.9%） and S. enterica （0.6%）. Among the risk factors examined, ＂hygiene status of shop＂, ＂type of shops＂, ＂number of person handling meats＂, ＂number of knives used＂, ＂number of kinds of meat sold＂ and ＂number of kinds of meat sold using different numbers of knives＂ were individually significantly （P 〈 0.05） associated with Salmonella contamination in the retail meat shops. After univariate analysis of these risk factors, a final logistic regression model with Salmonella yes or no category of shops as outcome variable identified four significant predictors. Odds ratios, indicating the likelihood increase of a shop to achieve Salmonella positivity status were 10.17 for multiple persons rather than a single person involved, 7.66 for open rather than closed shops, 9.44 for use of several knives rather than one knife and 5.18 for single kind of meat using several knives. The results of this investigation revealed that retail meat shops to a noticeable extent are Salmonella contaminated, with a considerable degree of cross-contamination between meats and personnel and equipment used during a day in processing of meats.
