Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery.

Examination of cooked pre-rigor muscle by TEM (transmission electron microscopy) and SEM (scanning electron microscopy) revealed that all cookery methods resulted in the development of supercontraction bands alternating with areas showing tissue fragmentation and tearing. Microwave cookery produced smaller and less dense supercontraction nodes in pre-rigor muscle with less tearing and fragmentation but more fibre separation. Although cold-shortened pre-rigor muscle cooked by all methods also exhibited supercontraction bands with some tearing and fragmentation in adjacent sarcomeres, the samples cooked by microwaves showed a more uniform repeating pattern of small stretched areas alternating with dense contracted areas. Cooking of muscle in full rigor resulted in myofibrillar protein coagulation and shrinkage but supercontraction nodes were absent. Cold-shortened bicarbonate treated muscle was relatively intact after cooking, exhibiting fusion of the myofibrils and an absence of intermyofibrillar spaces. Results are discussed in relation to possible effects upon tenderness.

Changing perceptions of the requirements of cavity preparations.

Perceptions of the requirements of cavity preparations have changed over the years. These have had a significant effect on undergraduate teaching at the University of Bristol Dental School, an explanation of which may help general dental practitioners in their quest for information on this important aspect of dental practice. A method is described for teaching undergraduate dental students cavity preparation in caries-free teeth, based upon the position, shape and extent of imaginary carious lesions. Scale diagrams of teeth are used, on which imaginary caries at the amelodentinal junction has been marked. The students are instructed to apply the principles of cavity preparation to equivalent, but caries-free, teeth in the laboratory. 'Outline forms' and other predetermined cavity shapes are not taught. Dental practitioners may find it appropriate to apply similar thinking to cavities they prepare in everyday practice, in an endeavour to avoid the unnecessary removal of tooth tissue that would be better retained.

Ultrastructure and cytochemical localization of laccase in two strains of Leptosphaerulina briosiana (Pollaci) Graham and Luttrell.

Substrate specificity tests were used to identify the presence of laccase in two strains of Leptosphaerulina briosiana (Poll.) Graham and Luttrell, an ascomycete which causes leaf spot in alfalfa. Cytochemical localization of monophenol monooxygenase (laccase) as well as the ultrastructures of the two strains were investigated. Laccase was observed in the outer layers of the cell walls of both strains. The ultrastructures of vegetative hyphae of both strains were typical of those found in most ascomycetes.