Morphological analysis of chiral rod clusters from a coarse-grained single-site chiral potential.

We present a coarse-grained single-site potential for simulating chiral interactions, with adjustable strength, handedness, and preferred twist angle. As an application, we perform basin-hopping global optimisation to predict the favoured geometries for clusters of chiral rods. The morphology phase diagram based upon these predictions has four distinct families, including previously reported structures for potentials that introduce chirality based on shape, such as membranes and helices. The transition between these two configurations reproduces some key features of experimental results for fd bacteriophage. The potential is computationally inexpensive, intuitive, and versatile; we expect it will be useful for large scale simulations of chiral molecules. For chiral particles confined in a cylindrical container we reproduce the behaviour observed for fusilli pasta in a jar. Hence this chiropole potential has the capability to provide insight into structures on both macroscopic and molecular length scales.

Dilatable pulmonary artery banding for ventricular septal defect: surgical technique and case report of three cats.

Pulmonary artery banding (PAB) is a viable but underreported palliative option for hemodynamically significant ventricular septal defect in small animals. A significant challenge associated with PAB is judging the degree of band tightening, which can be further complicated when animals are immature and still growing at the time of PAB. If a pulmonary artery band is overtightened or becomes progressively too tight after surgery, the result can be reversal of shunt flow with potentially devastating consequences. Placement of a band that could be percutaneously dilated using a balloon catheter affords a minimally invasive option for partially or completely relieving the band should it become too tight after PAB. This report describes a surgical technique for placement of a dilatable pulmonary artery band, reviews guidelines for tightening the band, and reports the outcome of three cats undergoing the procedure. All three cats showed evidence of reduced hemodynamic load after PAB for a period of up to three years after PAB.

Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements.

The effects of supplementing cows' diets with protein and energy on milk composition and the composition and yield of Cheddar cheese were investigated. This research addresses the problems of seasonal reduction in the capacity of cheese curds to expel moisture as observed in parts of south-eastern Australia. Milk was collected from cows offered a basal diet of silage and hay supplemented with different sources and levels of dietary protein and energy. The protein supplements were sunflower, canola, cottonseed meal and lupin, and the energy supplements were maize grain, oats, wheat and barely. This milk was used to manufacture Cheddar cheese on a pilot scale. Cheese moisture content was dependent on the source and level of dietary protein and energy. Milk from cows offered the lupin protein supplements and wheat energy supplements consistently produced cheese with a lower moisture content and moisture in fat-free matter. Milk from these supplemented diets had increased casein concentrations and higher proportions of alpha S2-casein than milk from the poor quality control diet. Cheese yield was directly related to the total casein concentration of milk, but was not influenced by differences in casein composition. Supplementing the cows' diets increased the inorganic P, Mg and Ca concentrations in milk. A low inorganic P concentration in milk from cows offered the control diet was caused by a low intake of dietary P. These findings showed that changes in the mineral and casein composition of milk, associated with diet, could influence the composition of Cheddar cheese.

Managing diet quality for cheddar cheese manufacturing milk. 2. Pasture v. grain supplements.

The effects of supplementing a basal diet of silage and hay with increasing amounts of harvested spring pasture, or with lupin and wheat, on the composition of milk and the consequent effects on cheese composition and yield were investigated in an indoor feeding study. Milk was collected from five groups of eight cows in mid lactation offered different diets and manufactured into Cheddar cheese on a pilot scale. Milk from cows given the lupin-wheat (LW) and the high pasture level (HP) diets produced low moisture cheese. Cheese produced with milk from cows given the control diet was high in moisture content compared with that made with milk from cows offered the LW diet. Cheese yields from the milk of cows offered the HP and LW diets were greater than from the milk of cows on the control diet, and were associated with the higher casein concentrations of these milks. Casein number was higher in milk from diets supplemented with pasture but was not an indicator of the functional properties of milk that affected cheese moisture. The proportion of beta-casein in milk from cows offered the HP diet was higher and that of gamma-casein lower than in milk from cows given the LW supplement, although cheese moisture content was similar with both diets. Milk from cows offered the HP diet had a greater inorganic P concentration than that from cows given the LW diet, although the dietary intake of P was higher for the LW diet. The significance of the effect of dietary P intake on the concentration of inorganic P in milk and hence its suitability for cheesemaking was apparent when dietary P intake was low, as shown in milk produced by cows offered the control diet.

Effect of somatic cell count and stage of lactation on the quality and storage life of ultra high temperature milk.

The effects of bulk milk cell count (BMCC) and stage of lactation on the quality and storage characteristics of UHT milk were investigated. The UHT milk was manufactured in a pilot plant using milk of low BMCC from early and late lactation, and milk of high BMCC from early and late lactation. Upon storage at 20 degrees C, early lactation UHT milk gelled far ahead of late lactation milk. Within each stage of lactation, high BMCC milk tended to gel first. Few differences in the organoleptic properties of the UHT milks were observed. It was apparent that the onset of age gelation may not always be related directly to the level of proteolysis, and that other factors influencing milk composition and the reactions between milk components may play more important roles. At a particular stage of lactation, proteolysis induced by mastitis may hasten the onset of gelation.

Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese.

The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilot scale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect of an elevated BMCC on product yield and quality in late lactation was clear. Cheese made from LL milk was significantly superior to that made from HL milk for most yield and quality characteristics measured. Stage of lactation also affected cheese yield and quality, as evidenced by the lower recovery of fat and poorer flavour score for cheese from LL milk compared with that manufactured from LE milk. The observed differences could be explained largely by differences in raw milk composition. We conclude that the effect of stage of lactation was magnified by an elevated BMCC, and that many of the problems encountered when processing late season milk could be overcome by containing mastitis at this time.

Seasonal influences on Cheddar cheese manufacture: influence of diet quality and stage of lactation.

The influence of diet quality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastitis) were minimized. An experiment was conducted using milk of cows in mid lactation or late lactation fed on high or low quality diets. Increased moisture in cheese was largely due to the influence of cow diet. Milk from cows given high quality diets produced lower moisture cheese. Cheese yield was influenced by diet and stage of lactation. Cows in late lactation fed on high quality diets always gave milks yielding the most cheese. Fat and protein recovery in cheese was not influenced by diet or stage of lactation. The results suggest that low quality diets may induce changes in the complex interactions of milk proteins and other components that affect cheesemaking.