Certification procedures used by the Biological Stain Commission for eriochrome cyanine R (C.I. 43820, Mordant blue 3).

Eriochrome cyanine R (C.I. 43820, Mordant blue 3), also known as chromoxane cyanine R and solochrome cyanine R, has been used as a biological stain since 1957. In conjunction with ferric ions, it provides selective blue coloration of the nuclei of cells in methods procedurally similar to commonly used progressive or regressive hemalum (aluminum-hematoxylin) stains. Eriochrome cyanine R also is used to stain the myelin sheaths of axons in nerve tissue; the results are visually similar to those in sections stained with luxol fast blue MBS (C.I. 74180, solvent blue 38) with selective blue coloration of myelin and erythrocytes. Eriochrome cyanine R is an article of commerce with many uses in industrial coloration and analytical chemistry; it can be used instead of either hematoxylin or luxol fast blue MBS, especially in the event of a shortage of either of the latter compounds. The Biological Stain Commission (BSC) will certify batches of eriochrome cyanine R that meet the criteria set out in this document. The criteria include satisfactory UV/visible spectra at pH 4 and pH 12 - 13, a dye content not less than 40% and not greater than 52% (calculated as the color acid; equivalent to 46 - 59% of the trisodium salt), and satisfactory performance in three staining methods: regressive for nuclei, progressive for nuclei and regressive for myelin.

Significant reduction in alcohol-related admissions to an intensive care unit in Dublin.

BACKGROUND: In 2008, we conducted an audit in our general intensive care unit (ICU) which demonstrated a high workload from alcohol-related admissions which represented 12 % of total admissions and 16.8 % of total available bed days at that time. AIMS: To repeat the audit 5 years later in 2013 to assess the current workload from alcohol-related admissions and whether this had increased or decreased in the intervening time period. METHODS: We retrospectively collected data from every admission to our 17-bed general ICU for the 6-month period from June 1 2013 to November 30 2013. We identified all admissions that were related to alcohol misuse. Their admission diagnosis, age, gender, ICU length of stay, APACHE 2 score (Acute Physiology and Chronic Health Evaluation 2) and 30-day mortality were recorded. The results of the 2013 audit were then compared with data from the 2008 study. RESULTS: There were 30 % less alcohol-related admissions to our ICU in 2013 compared to the same period in 2008. The study group had a longer length of stay on average but a lower mortality than the control group. CONCLUSION: There has been a significant reduction in the ICU workload from alcohol-related admissions in our general ICU in the past 5 years.

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality.

The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100% Jersey milk in Holstein-Friesian milk in a 100-L vat. Actual, theoretical, and moisture-adjusted yield increased linearly with percentage of Jersey milk. This was also associated with increased fat and protein recoveries and lower yield of whey. The composition of whey was also affected by the percentage of Jersey milk, with lower whey protein and higher whey lactose and solids. Cutting time was lower when Jersey milk was used, but the cutting to milling time was higher because of slower acidity development. Hence, overall cheesemaking time was not affected by the use of Jersey milk. Using Jersey milk increased cheese fat content in autumn, winter, and spring and decreased cheese moisture in spring and summer. Cheese protein, salt, and pH levels were not affected. Cheese was analyzed for texture and color, and it was professionally graded at 3 and 8mo. The effect of Jersey on cheese sensory quality was an increase in cheese yellowness during summer and a higher total grading score at 3mo in winter; no other difference in cheese quality was found. The study indicates that using Jersey milk is a valid method of improving Cheddar cheese yield.

Short communication: Estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting.

Partial budgeting was used to estimate the net benefit of blending Jersey milk in Holstein-Friesian milk for Cheddar cheese production. Jersey milk increases Cheddar cheese yield. However, the cost of Jersey milk is also higher; thus, determining the balance of profitability is necessary, including consideration of seasonal effects. Input variables were based on a pilot plant experiment run from 2012 to 2013 and industry milk and cheese prices during this period. When Jersey milk was used at an increasing rate with Holstein-Friesian milk (25, 50, 75, and 100% Jersey milk), it resulted in an increase of average net profit of 3.41, 6.44, 8.57, and 11.18 pence per kilogram of milk, respectively, and this additional profit was constant throughout the year. Sensitivity analysis showed that the most influential input on additional profit was cheese yield, whereas cheese price and milk price had a small effect. The minimum increase in yield, which was necessary for the use of Jersey milk to be profitable, was 2.63, 7.28, 9.95, and 12.37% at 25, 50, 75, and 100% Jersey milk, respectively. Including Jersey milk did not affect the quantity of whey butter and powder produced. Although further research is needed to ascertain the amount of additional profit that would be found on a commercial scale, the results indicate that using Jersey milk for Cheddar cheese making would lead to an improvement in profit for the cheese makers, especially at higher inclusion rates.

Forages and Pastures Symposium: development of and field experience with drought-tolerant maize.

Drought-tolerant maize hybrids currently are being marketed by several seed suppliers. Such hybrids were developed by phenotypic and marker-assisted selection or through genetic modification and tested by exposing these hybrids to various degrees of water restriction. As drought intensifies, crop yields and survival progressively decline. Water need differs among plants due to differences in root structure, evaporative loss, capacity to store water or enter temporary dormancy, and plant genetics. Availability of water differs widely not only with rainfall and irrigation but also with numerous soil and agronomic factors (e.g., soil type, slope, seeding rates, tillage practices). Reduced weed competition, enhanced pollen shed and silk production, and deep, robust root growth help to reduce the negative impacts of drought. Selected drought-tolerant maize hybrids have consistently yielded more grain even when drought conditions are not apparent either due to reduced use of soil water reserves before water restriction or due to greater tolerance of intermittent water shortages. In DuPont Pioneer trials, whole plant NDF digestibility of maize increased with water restriction, perhaps due to an increased leaf to stem ratio. Efficiency of water use, measured as dry matter or potential milk yield from silage per unit of available water, responded quadratically to water restriction, first increasing slightly but then decreasing as water restriction increased. For grain production, water restriction has its greatest negative impact during or after silking through reducing the number of kernels and reducing kernel filling. For silage production, water restriction during the vegetative growth stage negatively impacts plant height and biomass yield. Earlier planting and shorter season maize hybrids help to avoid midsummer heat stress during pollination and can reduce the number of irrigation events needed. Although drought tolerance of maize hybrids has been improved due to genetic selection or biotech approaches, selecting locally adapted hybrids or crops, adjusting seeding rates, and modifying tillage and irrigation practices are important factors that can improve efficiency of use of available water by grain and forage crops.

Biosolids and distillery effluent amendment to Irish Miscanthus ×giganteus plantations: impacts on groundwater and soil.

It is necessary to determine the risk of water pollution arising from amendment of organic by-products (OBs) to energy crops under Irish conditions. Therefore, the impact of landspreading two OBs on the quality of groundwater underlying plantations of Miscanthus X giganteus was assessed. Municipal biosolids and distillery effluent (DE) were spread annually (for 4 yr) on six 0.117-ha treatment plots at rates of 100, 50, and 0%. The 100% rate represented a maximum P load of 15 t ha(-1) as per Irish EPA regulation. Groundwater was sampled for 25 mo and tested for pH, electrical conductivity, NO(3)(-), orthophosphate (PO(4)(3-)), total soluble P, K(+), Cu, Cd, Cr, Pb, Ni, and Zn. Assessment of quality was based on comparison with Irish groundwater threshold values (GTVs). The study was limited to within-plot using a "well bottom" approach and did not investigate movement of groundwater plumes or vectors of percolation through the soil profile. Mean groundwater concentrations did not exceed GTVs during the sampling period for any species, with the exception of groundwater PO(4)(3-) in the 100% DE plot, which was almost double the GTV of 0.035 mg L(-1). There was no significant build-up of nutrients or heavy metals in groundwater (or soil) for any plot. Excessive PO(4)(3-) in the 100% DE plot groundwater is likely due to high background soil P, soil characteristics, and the occurrence of macropore/soil pore flow. These factors (particularly background soil P) should be assessed when determining suitable sites for land-spreading OBs.

The Biological Stain Commission's Quality Control Laboratory operations and improved traceability of certified stains.

The Biological Stain Commission (BSC) is a quality control laboratory that certifies biological dyes for staining cells and tissues. Originally, a single lot of a certified dye was sold to histologists. Today, companies frequently change their lot numbers as part of regulatory efforts. When a certified dye undergoes a lot number change, the BSC must re-certify this dye to verify that it is identical to the one certified earlier. The BSC has improved how these lot changes are monitored using a redesigned BSC certification label. Certification labels always have been issued by the BSC and are attached to every bottle of "BSC certified dye" that is sold. The new BSC certification label has added security features and currently bears both the BSC certification number and the manufacturer batch lot number. The result is improved security and traceability of certified dyes.

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis.

A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the selective detection of vitamin A, tryptophan, and riboflavin fluorescence. The evolution of the fluorescence of each fluorophore during milk coagulation and syneresis was monitored to determine if they had the potential to act as intrinsic tracers of syneresis and also coagulation. The fluorescence profiles for 2 of the fluorophores during coagulation could be divided into 3 sections relating to enzymatic hydrolysis of κ-casein, aggregation of casein micelles, and crosslinking. A parameter relating to coagulation kinetics was derived from the tryptophan and riboflavin profiles but this was not possible for the vitamin A response. The study also indicated that tryptophan and riboflavin may act as tracer molecules for syneresis, but this was not shown for vitamin A. The evolution of tryptophan and riboflavin fluorescence during syneresis followed a first-order reaction and had strong relationships with curd moisture and whey total solids content (r=0.86-0.96). Simple 1- and 2-parameter models were developed to predict curd moisture content, curd yield, and whey total solids using parameters derived from the sensor profiles (standard error of prediction=0.0005-0.394%; R(2)=0.963-0.999). The results of this study highlight the potential of tryptophan and riboflavin to act as intrinsic tracer molecules for noninvasive inline monitoring of milk coagulation and curd syneresis. Further work is required to validate these findings under a wider range of processing conditions.

Certification procedures for sirius red F3B (CI 35780, Direct red 80).

Sirius red F3B (CI 35780, Direct red 80) is a polyazo dye used principally in staining methods for collagen and amyloid. For certification by the Biological Stain Commission, a sample of the dye must exhibit an absorption spectrum of characteristic shape with a maximum at 528-529 nm, a small shoulder near 500 nm and narrow peaks at 372, 281-282 and 230-235 nm. Spot tests (color changes with addition of concentrated H(2)SO(4) or HCl and subsequent dilution or neutralization) also are applied. The dye must perform satisfactorily in the picro-sirius red method for collagen by providing red staining of all types of collagen with yellow and green birefringence of fibers. Llewellyn's alkaline sirius red method applied to tissue known to contain amyloid must show red coloration of the products with green birefringence. Dye content, which does not influence significantly the staining properties of sirius red F3B, is not assayed.

Alcohol-related admissions to an intensive care unit in Dublin.

BACKGROUND: Excessive alcohol consumption is ingrained in Irish society and is known to have significant adverse health consequences, including adverse outcomes for critically ill patients. Previous assessments of alcohol-related intensive care unit (ICU) admissions were felt to have underestimated the scale of this problem. AIMS: A study was designed to objectively measure alcohol-related ICU workload. METHODS: We prospectively recorded the number of patients who were admitted to St James's Hospital ICU as a result of alcohol misuse during a 6-month period in 2008. Admission diagnosis, Acute physiology and Chronic Health Evaluation Score 2 (APACHE 2), ICU length of stay and 30-day mortality were recorded. RESULTS: The study group occupied 16.7% of the total available ICU bed-days, experienced longer stays and higher mortality. CONCLUSION: This study adds to the data available on the scale of alcohol-related problems amongst Irish healthcare system patients. Prioritisation of primary preventative strategies is necessary.

Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy.

This study investigated the potential application of mid-infrared spectroscopy (MIR 4,000-900 cm(-1)) for the determination of milk coagulation properties (MCP), titratable acidity (TA), and pH in Brown Swiss milk samples (n = 1,064). Because MCP directly influence the efficiency of the cheese-making process, there is strong industrial interest in developing a rapid method for their assessment. Currently, the determination of MCP involves time-consuming laboratory-based measurements, and it is not feasible to carry out these measurements on the large numbers of milk samples associated with milk recording programs. Mid-infrared spectroscopy is an objective and nondestructive technique providing rapid real-time analysis of food compositional and quality parameters. Analysis of milk rennet coagulation time (RCT, min), curd firmness (a(30), mm), TA (SH degrees/50 mL; SH degrees = Soxhlet-Henkel degree), and pH was carried out, and MIR data were recorded over the spectral range of 4,000 to 900 cm(-1). Models were developed by partial least squares regression using untreated and pretreated spectra. The MCP, TA, and pH prediction models were improved by using the combined spectral ranges of 1,600 to 900 cm(-1), 3,040 to 1,700 cm(-1), and 4,000 to 3,470 cm(-1). The root mean square errors of cross-validation for the developed models were 2.36 min (RCT, range 24.9 min), 6.86 mm (a(30), range 58 mm), 0.25 SH degrees/50 mL (TA, range 3.58 SH degrees/50 mL), and 0.07 (pH, range 1.15). The most successfully predicted attributes were TA, RCT, and pH. The model for the prediction of TA provided approximate prediction (R(2) = 0.66), whereas the predictive models developed for RCT and pH could discriminate between high and low values (R(2) = 0.59 to 0.62). It was concluded that, although the models require further development to improve their accuracy before their application in industry, MIR spectroscopy has potential application for the assessment of RCT, TA, and pH during routine milk analysis in the dairy industry. The implementation of such models could be a means of improving MCP through phenotypic-based selection programs and to amend milk payment systems to incorporate MCP into their payment criteria.

Stain and dye stability over a 30-year period: a comparison of certified dye powders by the Biological Stain Commission.

The Biological Stain Commission (BSC) Assay Laboratory has received numerous inquiries during the past several years regarding the long-term stability of stain and dye powders, particularly since packaging requirements call for expiration dates on reagents. We have conducted a study to examine the long-term stability of selected dye powders. We used the standard procedures of the BSC for testing biological stains for certification to give an indication of the long-term chemical stability as well as staining performance of the dye powders. An earlier study by Emmel and Stotz examined the stability of various dye powders after a five-year storage period. The present study is a follow-up project covering the same dyes after storage for 30 years. The dye samples chosen for the study are the same samples used in the five-year storage period study and give comparative results for all three time periods. The results of this study affirm the generally held speculation that dye powders are stable for many years and thus have a substantial shelf-life.

Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat.

A noninvasive technology, which could be employed online to monitor syneresis, would facilitate the production of higher quality and more consistent cheese products. Computer vision techniques such as image texture analysis have been successfully established as rapid, consistent, and nondestructive tools for determining the quality of food products. In this study, the potential of image texture analysis to monitor syneresis of cheese curd in a stirred vat was studied. A fully randomized 2-factor (milk pH and stirring speed), 2-level factorial design was carried out in triplicate. During syneresis, images of the surface of the stirred curd-whey mixture were captured using a computer vision system. The images were subjected to 5 image texture analysis methods by which 109 image texture features were extracted. Significant correlations were observed between a number of image texture features and curd moisture and whey solids. Multiscale analysis techniques of fractal dimension and wavelet transform were demonstrated to be the most useful for predicting syneresis indices. Fractal dimension features predicted curd moisture and whey solids during syneresis with standard errors of prediction of 1.03% (w/w) and 0.58 g/kg, respectively. It was concluded that syneresis indices were most closely related to the image texture features of multiscale representation. The results of this study indicate that image texture analysis has potential for monitoring syneresis.

Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.

The objective of this study was to determine the potential of mid-infrared spectroscopy in conjunction with partial least squares (PLS) regression to predict various quality parameters in cheddar cheese. Cheddar cheeses (n= 24) were manufactured and stored at 8 degrees C for 12 mo. Mid-infrared spectra (640 to 4000/cm) were recorded after 4, 6, 9, and 12 mo storage. At 4, 6, and 9 mo, the water-soluble nitrogen (WSN) content of the samples was determined and the samples were also evaluated for 11 sensory texture attributes using descriptive sensory analysis. The mid-infrared spectra were subjected to a number of pretreatments, and predictive models were developed for all parameters. Age was predicted using scatter-corrected, 1st derivative spectra with a root mean square error of cross-validation (RMSECV) of 1 mo, while WSN was predicted using 1st derivative spectra (RMSECV = 2.6%). The sensory texture attributes most successfully predicted were rubbery, crumbly, chewy, and massforming. These attributes were modeled using 2nd derivative spectra and had corresponding RMSECV values in the range of 2.5 to 4.2 on a scale of 0 to 100. It was concluded that mid-infrared spectroscopy has the potential to predict age, WSN, and several sensory texture attributes of cheddar cheese.

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.

Response surface methodology was used to study the effect of temperature, cutting time, and calcium chloride addition level on curd moisture content, whey fat losses, and curd yield. Coagulation and syneresis were continuously monitored using 2 optical sensors detecting light backscatter. The effect of the factors on the sensors' response was also examined. Retention of fat during cheese making was found to be a function of cutting time and temperature, whereas curd yield was found to be a function of those 2 factors and the level of calcium chloride addition. The main effect of temperature on curd moisture was to increase the rate at which whey was expelled. Temperature and calcium chloride addition level were also found to affect the light backscatter profile during coagulation whereas the light backscatter profile during syneresis was a function of temperature and cutting time. The results of this study suggest that there is an optimum firmness at which the gel should be cut to achieve maximum retention of fat and an optimum curd moisture content to maximize product yield and quality. It was determined that to maximize curd yield and quality, it is necessary to maximize firmness while avoiding rapid coarsening of the gel network and microsyneresis. These results could contribute to the optimization of the cheese-making process.

Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.

Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements.

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.

The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a range of experimentally manufactured processed cheese samples. This study also evaluates mid-infrared spectroscopy against other recently proposed techniques for predicting sensory texture attributes. Processed cheeses (n = 32) of varying compositions were manufactured on a pilot scale. After 2 and 4 wk of storage at 4 degrees C, mid-infrared spectra (640 to 4,000 cm(-1)) were recorded and samples were scored on a scale of 0 to 100 for 9 attributes using descriptive sensory analysis. Models were developed by partial least squares regression using raw and pretreated spectra. The mouth-coating and mass-forming models were improved by using a reduced spectral range (930 to 1,767 cm(-1)). The remaining attributes were most successfully modeled using a combined range (930 to 1,767 cm(-1) and 2,839 to 4,000 cm(-1)). The root mean square errors of cross-validation for the models were 7.4 (firmness; range 65.3), 4.6 (rubbery; range 41.7), 7.1 (creamy; range 60.9), 5.1 (chewy; range 43.3), 5.2 (mouth-coating; range 37.4), 5.3 (fragmentable; range 51.0), 7.4 (melting; range 69.3), and 3.1 (mass-forming; range 23.6). These models had a good practical utility. Model accuracy ranged from approximate quantitative predictions to excellent predictions (range error ratio = 9.6). In general, the models compared favorably with previously reported instrumental texture models and near-infrared models, although the creamy, chewy, and melting models were slightly weaker than the previously reported near-infrared models. We concluded that mid-infrared spectroscopy could be successfully used for the nondestructive and objective assessment of processed cheese sensory quality.

Weeds as Alternative Hosts of the Citrus, Coffee, and Plum Strains of Xylella fastidiosa in Brazil.

In Brazil, Xylella fastidiosa is present in citrus (Citrus sinensis), coffee (Coffea arabica), and plum (Prunus sp.) crops, causing the citrus variegated chlorosis (CVC), coffee leaf scorch (CLS), and plum leaf scald (PLS). Also present in these crops and infesting weeds, which ultimately could serve as sources of inoculum for the cultivated trees, are diverse populations of xylem-feeding leafhopper vectors. In order to assess host range of X. fastidiosa among weeds and to better understand their role in epidemics, field surveys, mechanical inoculations, and insect transmission tests were conducted. Polymerase chain reaction (PCR) and culture plating were used to detect the pathogen from plant tissues. X. fastidiosa was detected in 10 out of 23 species of the weed plants sampled in two citrus groves affected by CVC. None of the weed plants showed external symptoms. In the greenhouse, the average percentages of infection on plants mechanically inoculated with the CVC, CLS, and PLS strains of X. fastidiosa were, respectively, 25, 10, 0 in Medicago sativa; 70, 45, 20 in Echinochloa crus-galli; 45, 30, 0 in Brachiaria decumbens; 72, 70, 40 in Brachiaria plantaginea; 13, 10, 0 in Digitaria horizontalis; 31, 30, 0 in Solanum americanum; and 17, 0, 0 in Bidens pilosa. Symptoms were observed only in S. americanum and citrus and only when inoculated with the CVC strain. In insect transmission tests, the grass leafhopper Ferrariana trivittata was first caged on citrus plants showing CVC symptoms and then on healthy citrus and on the four most common weeds. No plants tested positive by PCR or culture, or showed symptoms for at least 4 months after inoculation. The amount of X. fastidiosa cells that may accumulate in weeds inoculated by leafhoppers is probably under insect acquisition thresholds, a factor that would limit their importance to the CVC epidemics, as studies on spatial distribution of diseased citrus trees over time indicate.

Severe convulsant hypomagnesaemia and short bowel syndrome.

Hypomagnesaemia as a primary cause of a generalized seizure is uncommon. A 60-year-old woman with Crohn's disease, who had had recent small bowel surgery and a total colectomy 10 years previously, was admitted complaining of severe nausea, vomiting, fatigue and thirst. Despite oral magnesium therapy she had a generalized seizure due to severe hypomagnesaemia of 0.09 mmol/l (normal range 0.65 to 1.05 mmol/l). Her serum calcium was 1.91 mmol/l (2.03 to 2.63 mmol/l). Hypomagnesaemia can cause generalized convulsions but is usually associated with hypocalcaemia. This patient had an almost normal serum calcium level, and therefore hypomagnesaemia would seem to have been the direct cause of her seizure. Long-term intravenous magnesium was necessary to prevent further seizures.