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Potato battery — new and improved

Inflammatory Bowel Disease

Science (July 11, 2010) — A South Dakota State University scientist’s research shows an extract made from a food plant in the Brassica family was effective in alleviating signs of ulcerative colitis, an inflammatory bowel condition, in mice.

The ongoing study by associate professor Moul Dey in SDSU’s Department of Health and Nutritional Sciences — funded by the National Institutes of Health — moves on now to examine the potential use of the plant extract against colon cancer.

“There is an established link between ulcerative colitis and colon cancer. People who have ulcerative colitis are at significantly higher risk to have colon cancer,” Dey said. “Whether this plant extract might help with colon cancer symptoms directly or perhaps delay the onset of colon cancer in ulcerative colitis patients, we don’t know the answers to those questions, but it is something we would like to look into.”

Dey and her team will carry out that research over the next two and a half years as she continues her work on a Pathway to Independence award for promising young scientists. That National Institutes of Health grant of nearly $900,000 over five years was awarded to Dey for work she began as a researcher at Rutgers University.

As a researcher at Rutgers starting in 2004, Dey developed a mammalian cell-based screening platform and screened nearly 3,000 plant extracts for potential anti-inflammatory activity. A plant-derived compound called Phenethylisothiocyanate, or PEITC, was one among others that showed potential anti-inflammatory activities. The NIH funded Dey’s proposal to study it further.

PEITC is found in the Brassica genus of plants, which includes cabbage, cauliflower, watercress and broccoli. Barbarea verna, also known as upland cress or early wintercress, a herb that is used in salads, soups, and garnishes, is one of the richest sources of dietary PEITC in Dey’s study.

Scientists had already studied the compound for its anticarcinogenic properties prior to Dey’s investigation on its anti-inflammatory activities.

“I tested this substance in a mouse model that is already established and widely used. What we found is that it not only alleviates several clinical signs of ulcerative colitis — for example, it attenuates the damage that occurs in the colon tissues and colon epithelium, as well as the clinical signs like diarrhea and blood in stool. The weight loss is a major sign in colitis and that was alleviated, too.” However, she noted that although mammalian animal models are routinely used for an initial test of biological effects of compounds targeted for potential human use, obtained results may not always repeat in humans.

Inflammatory bowel disease, or IBD, is a set of chronic and relapsing inflammatory disorders of the intestine that affects an estimated 2 million people annually in the United States. Two common forms of IBD are Crohn’s disease and ulcerative colitis.

When Dey and her colleagues looked into the mechanism by which the compound might be working against IBD, they found that it downregulates many of the genes that are known to be upregulated in human patients with colitis. That means the compound acts on cells to decrease the quantity of cellular components such as specific proteins that are produced abundantly in colitis patients. One such protein is a novel transcription factor. Transcription factors are one of the groups of proteins that read and interpret the genetic “blueprint” in the DNA.

“We are excited about these findings and our next step would be to see how this plant and the compounds from this plant may be effective against colon cancer, alleviating colon cancer or preventing the onset of colon cancer,” Dey said.

“I am not a cancer biologist per se. My interests are really in cellular mechanisms of inflammatory diseases. The only reason we are going to study colon cancer in this particular project is because ulcerative colitis is very closely linked to colon cancer.”

Colon carcinogenesis is highly preventable, yet colon cancer has one of the highest death rates among all cancers due to typical late diagnosis.

Since people already eat vegetables containing PEITC, there is a long history of human consumption with no adverse effects.

“Obviously the dose we are testing is significantly higher than what we eat in a vegetable, but we have done multiple safety tests and found that this dose is safe in animals,” Dey said.

Dey has no plans to test the extract in humans as part of the current project, but said additional tests would be required if the extract leads to new drugs or treatments in humans.

Dey’s co-authors are Peter Kuhn of Phytomedics Inc., of Jamesburg, N.J.; David Ribnicky, Kenneth Reuhl and Ilya Raskin of Rutgers University, and VummidiGiridhar Premkumar, who is currently at University of Cincinnati

Sourced & published by Henry Sapiecha

Pressure, Research Finds

Science (June 28, 2010) — For people with hypertension, eating dark chocolate can significantly reduce blood pressure. Researchers writing in the open access journal BMC Medicine combined the results of 15 studies into the effects of flavanols, the compounds in chocolate which cause dilation of blood vessels, on blood pressure.

Dr Karin Ried worked with a team of researchers from the University of Adelaide, Australia, to conduct the analysis. She said, “Flavanols have been shown to increase the formation of endothelial nitric oxide, which promotes vasodilation and consequently may lower blood pressure. There have, however, been conflicting results as to the real-life effects of eating chocolate. We’ve found that consumption can significantly, albeit modestly, reduce blood pressure for people with high blood pressure but not for people with normal blood pressure.”

The pressure reduction seen in the combined results for people with hypertension, 5mm Hg systolic, may be clinically relevant — it is comparable to the known effects of 30 daily minutes of physical activity (4-9mm Hg) and could theoretically reduce the risk of a cardiovascular event by about 20% over five years.

The researchers are cautious, however, “The practicability of chocolate or cocoa drinks as long-term treatment is questionable,” said Dr Ried.

Sourced and published by Henry Sapiecha

ITHACA, N.Y. (UPI) — Spit from a caterpillar helps Colombian Andes potatoes grow larger, a finding that could benefit farmers worldwide, scientists said.

The saliva of the potato moth larvae, Tecia solanivora, increases the rate of photosynthesis in the Colombian Andes potato plant, Solanum tuberosum, researchers from Cornell University said.

More photosynthesis means more carbon is drawn into the plant, which creates more starch and larger tubers, said co-author Andre Kessler, who teaches ecology and evolutionary biology at Cornell.

The plant may be compensating for tubers lost to damage from the caterpillar, a major pest, researchers from Cornell and the National University of Colombia said in a release Thursday.

“This could be an example where the co-evolutionary arms race led to a beneficial outcome for both,” Kessler said.

Future experiments will test more commercial varieties of potatoes, as well as wild potatoes, Kessler and his team wrote in a recent issue of the journal Ecological Applications.

Received and published by Henry Sapiecha 7th June 2010

NEWLY INVENTED OYSTER BEDS ON WHICH OYSTERS GROW

BRING A NEW MEANING TO THE TERM ‘SEA BED’

Hi, this is Rex Ellis.

I am thrilled because my Harvest Post has now reached production stage! I have been developing this idea since 2006 and have had  great feed back and a lot of encouragement by the industry.
Have a look at the post with the baskets in the pic  and see for yourself. Today we have been out to sea and have sank the post within seconds into the sea bed. It was indeed very difficult to remove it again. The harvest post is very strong and can carry multiple baskets with single compartments in order to grow shellfish stress free and in a shorter time than so far possible thanks to 48 single compartments per basket.

I am ready to take your orders, please contact me for a quote on a custom made solution for your needs.

THE PRODUCT IS GUARANTEED TO HAVE A LIFE OF AT LEAST 25YEARS

…………………………………………………………………………………………………………………….

HARVEST POST INVENTOR

[OYSTER GROWING]

Rex Ellis

• Age: 62
• Gender: Male
• Astrological Sign: Libra
• Zodiac Year: Boar
• Industry: Technology
• Occupation: Inventor
• Location: Hervey Bay : Qld : Australia

About Me

I have worked in the plastic industry for over 20 years. We developed different products like tanks and a plastic picket fence with an inbuilt watering system. The idea about the revolutionising way of growing shellfish came to me when I saw how labour intensive and physically demanding the growing of shellfish is. Because I love eating oysters, scallops and mussels myself I want to see the highest quality of shellfish grown especially in New Zealand, my home country and Australia, my chosen place to live

0407 820 030
rexellisharvestpost@gmail.com

Sourced and published by Henry Sapiecha 4th May 2010

Foods usually have complex compositions and are subjected to many changes in temperature during production, transport, storage and processing. Pasteurization, sterilization, cooking and freezing are only some examples of such processes. Along with the factors of time and water content, temperature changes can have a decisive impact on the quality of foods.

Many substances are metastable and undergo phase changes during storage. Chemical reactions such as hydrolysis or oxidation can change color, appearance, or texture, or can even cause foods to become inedible. A good understanding of the effect of temperature changes on the physical and chemical properties of foods is therefore important for manufacturers in order to be able to optimize processing conditions and improve product quality.

Various Thermal Analysis methods, primarily Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG) but also Dynamic-Mechanical Analysis (DMA), yield meaningful results for the evaluation of foods and their raw ingredients. NETZSCH-Gerätebau GmbH, a renowned manufacturer of instruments for Thermal Analysis and for the determination of thermophysical properties, provides equipment for all of the techniques needed for a comprehensive characterization.

For example, the specific heat (cp) indicates the amount of heat energy which must be supplied to or removed from a unit quantity of substance in order to change its temperature by one degree centigrade. This makes the specific heat to an extremely important parameter in the drafting of cooling, freezing, or heating procedures.
Some biological materials, as well as some spray-dried, ground or frozen substances, are amorphous; in other words, thermodynamically they are in a state of non-equilibrium.

This is characterized by a so-called glass transition, the temperature position of which is a function of several factors including the water content. Associated temperature-dependent phase changes can thereby cause powders to become sticky, affect the crispness of breakfast cereals or cause gelled starches to crystallize.

Sourced and published by Henry Sapiecha 18th October 2009

TRAIN YOUR RAT

Rat thinks its a star

CAMBRIDGE, Mass. (UPI) — U.S. scientists say they have discovered rats engage in a mental re-enactment of their recent experiences when choosing what actions to take.

Massachusetts Institute of Technology researchers said they recorded the activity of single neurons called “place cells” in a brain structure — the hippocampus — that has been shown to be crucial for learning and memory. They found place cells are activated in a unique pattern and sequence for each specific location in a maze.

When examining the brain recordings, the scientists determined the same pattern and sequence of activation took place during pauses in activity, and when rats confronted a choice of routes in the maze. The researchers found while a rat is awake but standing still in the maze, its neurons fire in the same pattern of activity that occurred while it was running.

“This may be the rat equivalent of ‘thinking,’” said Professor Matthew Wilson, who led the study. “This thinking process looks very much like the reactivation of memory that we see during non-REM dream states, consisting of bursts of time-compressed memory sequences lasting a fraction of a second. So thinking and dreaming may share the same memory reactivation mechanisms.”

The researchers, who included Fabian Kloosterman and Thomas Davidson, say their findings might also reflect how memory systems fail in people with Alzheimer’s disease and schizophrenia.

The study appears in the journal Neuron.

Copyright 2009 by United Press Internationa

Sourced and published by Henry Sapiecha 8th Sept 2009

20 of the least known

inventors

1…GEORGE C BEIDLER. USA inventor of the photocopier in 19…

2…HARRY BREARLY. English inventor of stainless steel in 1913

3…WILLIS CARRIER.USA inventor of air-conditioning in 1902

5…MRS W.A. COCHRAN. USA inventor of the auto dishwasher

6…ADOLF E FICK. German inventor of contact lenses in 1887

7…DR. R.N. HARGER. American inventor of the breathaliser in 1938 [or drunkometer as it was known then]

8…EDWIN T HOLMES. USA inventor of the burglar alarm in 1858

9…MILLER REECE HUTCHINSON. USA inventor of hearing aid

10..WITCOMB L JUDSON. American inventor of the zip in 1893

11..CARLTON C MAGEE. USA inventor of the park meter in 19…

12..JACK MARKS. English inventor of the boxer’s gumshield 1902

13..KARL LUDWIG NESSLER. German inventor of the hair perm in 1906 [only became a hairdresser because his eyesight was too poor for shoe making]

14..JAMES RANSOME. English inventor of the motor mower 1902

15..ERIK ROTHEIM. Norwegian inventor of the aerosol in 1926

16..LUCIEN B SMITH. American inventor of barbed wire in 1874

17..CHARLES STRITE. American inventor of the toaster in 1927

18..JOHAAN VAALER. Norwegian inventor of the paperclip in 1900

19..ARTHUR WYNNE. English inventor of the crossword in 1913

20..JOSEPH L ZIMMERMAN. American inventor of the telephone answering machine in 1949. [His first device was called the Electronic Secretary]

Sourced and published by Henry Sapiecha 7th July 2009

WASHINGTON (UPI) — The U.S. Environmental Protection Agency has revoked all regulations permitting small amounts of the residue of carbofuran in food.

The EPA’s Monday decision was hailed by the American Bird Conservancy as marking “a huge victory for wildlife and the environment.”

The action involves a pesticide sold under the name “Furadan” by the FMC Corp. The EPA said the toxic insecticide does not meet current U.S. food safety standards. The EPA said its ruling will eliminate residues of carbofuran in food, including imports. Ultimately, the federal agency said, it will remove the pesticide from the market.

The conservancy said the agency’s announcement confirms a proposed action first announced in July. FMC Corp. will have 90 days to challenge the decision. Once the rule becomes final, the EPA will proceed with the cancellation of registration for all uses of the pesticide.

“Carbofuran causes neurological damage in humans, and one of the most deadly pesticides to birds left on the market,” said George Fenwick, president of the conservancy. “It is responsible for the deaths of millions of wild birds since its introduction in 1967, including Bald and Golden Eagles, Red-tailed Hawks and migratory songbirds. This EPA decision marks a huge victory for wildlife and the environment.”

The EPA said it was encouraging growers to “switch to safer pesticides or other environmentally preferable pest control strategies.”

Copyright 2009 by United Press International

Sourced and published by Henry Sapiecha 18thn May 2009

Chew Chew the gastrobot (Pic: New Scientist)

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• Evolution of the shape-shifters,
• Microrobots swim with the tide,

At last, a robot that is powered by food – but watch out, this gastrobot’s ideal food is flesh!

According to this week’s New Scientist, a researcher at the University of South Florida has developed a 12-wheeled monster called Chew Chew, with a microbial fuel cell stomach that uses E. coli bacteria to break down food and convert chemical energy into electricity.

“Turning food into electricity isn’t unique,” says Wilkinson. “What I’ve done is make it small enough to fit into a robot”.

The microbes produce enzymes that break down carbohydrates, releasing electrons which are harnessed to charge a battery by a reduction and oxidation reaction.

Wilkinson says this is analogous to blood supply and respiration in a mammal – but delivering electrons instead of oxygen.

Gastrobot consists of three 1-metre long wheeled wagons complete with pumps for redox solution, battery bank, oesophagus, ultrasonic eyes, mouth, DC motor and E.coli powered stomach.

Unfortunately, the microbial fuel cell doesn’t produce enough power to actually move Chew Chew. Instead, the electricity is used to charge the batteries and only when these are fully charged does can the robot move. When the batteries are drained, the cycle must then be repeated.

According to New Scientist, early applications for gastrobots are likely to include mowing lawns – grazing on grass clippings for fuel.

The ideal fuel in terms of energy gain is meat, says inventor Stuart Wilkinson, but at the moment Chew Chew lives on sugar cubes.

Catching meat would require the robot to produce more energy and besides Wilkinson isn’t so sure it’s good to give gastrobots a taste for meat.

Conversion to eat carion flesh or decaying corpses is another option.

“Otherwise they’ll notice there’s an awful lot of humans running around and try to eat them,” he warns.

Tags: science-and-technology

Sourced and published by Henry Sapiecha 13th May 2009