Evaluation of Sensory and <i>in Vitro</i>Cardio Protective Properties of Sardine (<i>Sardina pilchardus</i>): The Effect of Grilling and Brining

The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the in vitro activity against Platelet-Activating-Factor (PAF) induced platelet aggregation. Sensory evaluation of grilled and brined sardine showed that grilled sardine had higher scores for the attributes: grilled fish, marine and fresh fish whereas brined sardine had higher scores for the attributes: salty, iodine, oily and bitter. Grilled sardine exhibited significantly increased fillet fatty acid content while the brined fish sample significantly decreased fatty acid levels. Polar lipids of all specimens (raw, grilled and brined) showed strong inhibitory activity against PAF action indicating that grilling and brining have not diminished the cardio-protective properties of sardine.

Regulation effect of the grille spacing of a funnel-type grating water–sediment separation structure on the debris flow performance

The size of pores or the grille spacing of water–sediment separation structures directly affects their regulation effect on the debris flow performance.A suitable pore size or grille spacing can effectively improve the water–sediment separation ability of the structure.The new funnel-type grating water–sediment separation structure(FGWSS)combines vertical and horizontal structures and provides a satisfactory water–sediment separation effect.However,the regulation effect of the grille spacing of the structure on the debris flow performance has not been studied.The regulation effect of the structure grille spacing on the debris flow performance is studied through a flume test,and the optimal structure grille spacing is obtained.An empirical equation of the relationship between the relative grille spacing of the structure and the sediment separation rate is established.Finally,the influence of the water–sediment separation structure on the regulation effect of debris flows is examined from two aspects:external factors(properties of debris flows)and internal factors(structural factors).The experimental results show that the gradation characteristics of solid particles in debris flows constitute a key factor affecting the regulation effect of the structure on the debris flow performance.The optimum grille spacing of the FGWSS matches the particle size corresponding to the material distribution curves d85~d90 of the debris flow.The total separation rate of debris flow particles is related to the grille spacing of the structure and the content of coarse and fine particles in the debris flow.

Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso

In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total of 120 samples were collected from 20 meat grillers 60 samples of fresh meat and 60 samples of grilled meat. The sampling was done between the month of August 2018 and the month of February 2019. The samples were analyzed according to standard methods. The test performed were counts of Aerobic Mesophilic Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas aeruginosa, the search for salmonella, and the detection of antibiotics residues. Results showed a high count of AMB (8.77 and 6.78 log UFC/g);enterobacteria (6.58 and 3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus cereus (6.98 and 4.52 log UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80 and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested samples, no Brucella spp were detected. However, residues of antibiotics were found in 5% of fresh meat samples and 5% of grilled meat samples. Means of moisture and pH were respectively 74.91% and 6.05% for fresh meat and 53.21% and 6.06% for grilled meat. The average microbial counts recorded in fresh and grilled meat are significantly high and indicate poor hygiene in the raw material and ready-to-eat meat. Good practices of hygiene and processing guides should be developed for the meat grilling value chain actors to reduce contamination risks.

Genetic Diversity and Genetic Changes in the Introgression Lines Derived from Oryza sativa L. Mating with O. rufipogon Griff.

The objectives of the present study were to estimate genetic diversity and genetic changes of introgression lines （ILs） which derived from cultivated rice （Oryza sativa L. cv. Xieqingzao B, XB） mating with common wild rice （O. rufipogon Griff., CWR）. The genetic data of 239 ILs were based on a total of 131 polymorphic microsatellite （SSR） markers distributed across the 12 chromosomes of rice. On average, these ILs possessed 77.1 and 14.31% homozygous bands from XB and CWR, respectively. Most of the ILs were clustered together with XB individual, which was revealed by principal coordinate analysis （PCA） and the program STRUCTURE analysis. The result from PCA demonstrated that some intermediate genotypes between XB and CWR were also found. Moreover, there were some genomic sequence changes including parental bands elimination and novel bands emergence in the ILs. The average Nei＇s gene diversity （He） was 0.296, which was higher than that of cultivated rice. It suggested that interspecific hybridization and gene introgression could broaden the base of genetic variation and lay an important foundation for rice genetic improvement. These different genotypic ILs would provide a better experimental system for understanding the evolution of rice species and the mechanism of alien gene introgression.

Controlling flexural waves in thin plates by using transformation acoustic metamaterials

In this study,we design periodic grille structures on a single homogenous thin plate to achieve anisotropic acoustic metamaterials that can control flexural waves.The metamaterials can achieve the bending control of flexural waves in a thin plate at will by designing only one dimension in the thickness direction,which makes it easier to use this metamaterial to design transformation acoustic devices.The numerical simulation results show that the metamaterials can accurately control the bending waves over a wide frequency range.The experimental results verify the validity of the theoretical analysis.This research provides a more practical theoretical method of controlling flexural waves in thin-plate structures.

Analysis of the Heat Transfer Efficiency of an Automobile Engine under Different Grille Opening and Closing Conditions

Computational Fluid Dynamics is used to assess the thermal(heat transfer)performances of an automobile engine considering different grille opening and closing degrees.For this purpose the entire vehicle is modelled and three fundamental aspects are examined,namely,the open area of the air intake grille,the position of the upper and lower grilles and their shape.The results show that the opening area and position of the grille have some influence also on the aerodynamic characteristics of the automobile.With an increase in the opening angle of the grille,the CD(Drag Coefficient)value of the whole vehicle becomes higher.When the air intake grille of the car is fully open or closed,the CD value is 0.35434 or 0.31777,respectively,that is,the flow resistance in the engine compartment accounts for 10.32%of the CD value for the whole automobile.

Water film area and dust removal efficiency of string grilles:a theoretical analysis

Based onmultiphase flowtheory and capillary mechanics,the dimensionless bond number expression of the influence of string grille wire spacing on droplet spreading is derived.Taking a liquid film formed by spreading droplets based on Kelvin correlation,the Young-Laplace equation,and the Hagen-Poiseuille law,an equation for calculating the thickness and height of the liquid film is established with temperature,relative humidity and molar volume of liquid phase as independent variables.According to the theory of string grille filtration and dust removal,a dust removal efficiency calculation model covering the wet string grille wire group is constructed based on the liquid film thickness,height,wire diameter,water film area,and vortex shedding frequency.Finally,a theoretical analysis of the influence of water film area on the efficiency of wet string grille dust removal is carried out based on the spray pressure and the ratio of string grille wire distance to wire diameter.It is found that the effect of spray pressure on water film area and dust removal efficiency is more significant than the string grille wire distance diameter ratio.Moreover,the optimized combination of wet string grille wire distance diameter ratio 0.84,wind speed 3m/s and spray pressure 0.8 MPa is found,which could provide an important reference for engineering applications.

Influence of Charcoal Broiled Meat Consumption on the Liver Functions and Non-Enzymatic Antioxidants in Human Blood

The effect of ingesting charcoal-broiled beefburgers (CBB) on the liver functions and nonenzymatic antioxidant levels in human blood was examined in twenty-nine healthy individually males (mean age 21.65 ± 1.32 years, range 20.32 - 22.42 years), non-smokers and had no occupational exposure to PAHs, who consumed two charcoal grilled beefburger per day (mean weight 70 gmper each) at lunch time over 28 consecutive days. The mean daily intake of PAH during the consumption period was 3431 ng and the mean daily intake of PAH per kg body wt/day was 46 ng. Blood samples were collected from each subject 7, 14, 21 and 28 days before, during, and after the beefburgers consumption period. glutamic-oxaloacetic transaminase (GOT), glutamic-pyruvate transaminase (GPT) and alkaline phosphatase (ALP) were significantly higher in serum of subjects during CBB consumption period compared with those of before CBB consumption ones. All of the enzyme activities still increased upper the baseline levels, before CBB consumption period, by four week after charcoal broiled meat consumption ended. In contrary, the levels of non-enzymatic antioxidants include albumin (ALB), glutathione in serum (GSH-S) and erythrocytes (GSH-E) were significantly lower in subjects during CBB consumption period compared with those of before CBB consumption ones. All of the non-enzymatic antioxidant levels decreased to near baseline levels, before CBB consumption period, by four week after charcoal broiled meat consumption ended. Results suggested that non-enzymatic antioxidants defense system of serum and erythrocytes was depressed and the erythrocytes as well as liver cells were exposed to oxidant stress due to oral exposure of PAH.

Status and development of the comprehensive utilization of the steel slag at Baosteel

The steel slag at Baosteel mainly comes from basic oxygen furnaces （BOF）, electric arc furnaces （EAF）, continuous casting and hot metal pretreatment. The output of the steel slag at Baosteel was 4.43 Mt in 2010. The steel slag was utilized both within the company and across the society, and the utilization rate within the company achieved was 16%. This study describes the current status and existing problems in those technologies of treating and using steel slag ,in the aspects of primary treatment, secondary treatment and advanced treatment, and it points out the development＇ s direction.

In Memoriam: Ray Grill(1966–2018)

Raymond John Grill, neuroscientist and champion for neurotrauma ＆ neurodegener- ation research, passed away on May 30, 2018 at the age of 52. Our research community has lost an excellent scientist and an exceptional mentor.

Eight Surprising Foods You’ve Never Tried to Grill Before

With summer in full swing,it’s time to fire up the grill.About 80%of American households own a grill,according to a 2013 study by the Hearth,Patio&Barbecue Association.The survey also found that those folks love grilling because cooking outdoors feels satisfactory,and the food'tastes so good.'But if you think grills are exclusively reserved for chicken wings and baby back ribs,you’re wrong.Add some of these foods to your next barbecue’s menu and get ready to become a bona fide grill master.

Experimental and Numerical Study of Energy Losses in a Barbecue Oven in Burkina Faso

This work concerns an experimental and numerical study of energy losses in a typical oven usually used in the agro-food craft sector in Burkina Faso. The experimental results were obtained by infrared thermography of the oven and by monitoring the evolution of the wall temperatures using thermocouples connected to a data acquisition system. These results indicate that the energy losses are mainly through the walls of the oven. The numerical study based on the energy balance and corroborated by the experimental study made it possible to quantify these losses of energy which represents almost half of the fuel used. These results will allow us to work on a new, more efficient oven model for the grilling sector in Burkina Faso.

Effect Evaluation of Strychnos nux-vomica L.with Integrative Methods for Bortezomib-Induced Peripheral Neuropathy in Multiple Myeloma Patients:A Self-Controlled Clinical Trial

Objective:To explore the clinical effect and adverse reactions of Strychnos nux-vomica in bortezomib-induced peripheral neuropathy(BIPN)of patients with multiple myeloma(MM).Methods:A total of 19 MM patients with BIPN were enrolled and Nux Vomica Capsule(NVC,0.4 g,thrice daily)were orally administrated for 30 days.Comparative analysis on parameters between pre-and post-therapy,including peripheral neuropathy(PN)grade,neurotoxicity score,Chinese medicine(CM)syndrome score,total neuropathy score(TNS),coagulation function,and serum nerve growth factor(NGF)levels were conducted.The adverse events were monitored.Results:In BIPN of MM patients who received NVC,PN grade was lowered,neurotoxicity score was obviously decreased(P 0.01),and both CM syndrome score and TNS were remarkably decreased(P<0.01).After the therapy,activated partial thromboplastin time was prolonged(P<0.01)and fibrinogen was declined(P<0.05),showing improvement in the hypercoagulable state of patients.No significant difference of NGF recovery degrees was detected between pre-and post-therapy(P>0.05).No evident adverse reactions were observed during the course of treatment.Conclusion:Strychnos nux-vomica L.has significantly effect with a good safety in treatment of BIPN in MM patients.

Large stereoscopic LED display by use of parallax barrier of aperture grille type(Invited Paper)

We propose a large parallax barrier by use of aperture grille. Main advantages of using aperture grille include no reflection and no absorption in apertures, as well as wide viewing angle. These advantages are investigated with theoretical calculations and experiments by use of several kinds of LED panels, such as a fine-pitch LED panel and a 140-inch large LED panel. Limitations of viewing angle by parallax barrier are analyzed in conventional black stripes on a transparent substrate type and in aperture grille type. Experimental results straw use of aperture grille increases contrast and reduce reflection on the aperture surface.

捷克Chicago Grill美式趣味酒吧

这是一家极具诙谐与趣味的美式酒吧,坐落于捷克的利贝雷茨。客户Ryan是一名出生在美国芝加哥的男子,曾游历世界上的许多国家,最终决定在利贝雷茨这座小城栖息下来。来自当地的Mj（o｜¨）lk设计团队受邀在此为Ryan设计一家典型的美式酒吧。基地前身是一栋建于19世纪的美丽的Art Deco大楼,这里原先是利贝雷茨附近钢琴工厂的钢琴展示厅。设计面临的挑战是如何既保存空间的质量与魅力的同时,赋予它新的活力与崭新面貌。