Effects of cold- and warm-water extractives from decayed and nondecayed western hemlock heartwood on the growth of Fomesannosus

1976 ◽  
Vol 6 (1) ◽  
pp. 1-5
Author(s):  
R. L. Edmonds
Keyword(s):  
Phenolic Compounds ◽  
Paper Chromatography ◽  
Cold Water ◽  
Warm Water ◽  
Western Hemlock ◽  
High Susceptibility ◽  
Ultraviolet Spectrophotometry ◽  
Water Extracts ◽  
Water Treatments ◽  
Heartwood Extractives

Western hemlock (Tsugaheterophylla (Raf.) Sarg.) heartwood is extremely susceptible to decay by Fomesannosus (Fr.) Karst. Cold-water extracts from nondecayed heartwood mildly inhibited growth of F. annosus in culture, but cold-water extracts from incipient and advanced decayed heartwood stimulated growth slightly. Compounds in cold-water extracts were not identified. Warm-water extracts generally stimulated growth of F. annosus. Phenolic compounds that were extracted by warm-water treatments from nondecayed heartwood were catechin, leucocyanidin, hydroxymatairesinol, and matairesinol. Ultraviolet spectrophotometry and paper chromatography revealed that F. annosus was capable of modifying and (or) utilizing these phenolic compounds. However, concentrated leucocyanidin in culture slightly inhibited growth of F. annosus. The high susceptibility of western hemlock heartwood to decay by F. annosus is apparently related to the absence of strongly fungitoxic heartwood extractives.

Predicting cold-water bleaching in corals: role of temperature, and potential integration of light exposure

2020 ◽  
Vol 642 ◽  
pp. 133-146
Author(s):  
PC González-Espinosa ◽  
SD Donner
Keyword(s):  
Coral Bleaching ◽  
Cold Water ◽  
Light Exposure ◽  
Light Attenuation ◽  
Florida Keys ◽  
Cold Temperature ◽  
Warm Water ◽  
Coral Tissue ◽  
Effect Of Temperature ◽  
Type I

Warm-water growth and survival of corals are constrained by a set of environmental conditions such as temperature, light, nutrient levels and salinity. Water temperatures of 1 to 2°C above the usual summer maximum can trigger a phenomenon known as coral bleaching, whereby disruption of the symbiosis between coral and dinoflagellate micro-algae, living within the coral tissue, reveals the white skeleton of coral. Anomalously cold water can also lead to coral bleaching but has been the subject of limited research. Although cold-water bleaching events are less common, they can produce similar impacts on coral reefs as warm-water events. In this study, we explored the effect of temperature and light on the likelihood of cold-water coral bleaching from 1998-2017 using available bleaching observations from the Eastern Tropical Pacific and the Florida Keys. Using satellite-derived sea surface temperature, photosynthetically available radiation and light attenuation data, cold temperature and light exposure metrics were developed and then tested against the bleaching observations using logistic regression. The results show that cold-water bleaching can be best predicted with an accumulated cold-temperature metric, i.e. ‘degree cooling weeks’, analogous to the heat stress metric ‘degree heating weeks’, with high accuracy (90%) and fewer Type I and Type II errors in comparison with other models. Although light, when also considered, improved prediction accuracy, we found that the most reliable framework for cold-water bleaching prediction may be based solely on cold-temperature exposure.

Different Ways of Hydrogen Bonding in Water - Why Does Warm Water Freeze Faster than Cold Water?

2016 ◽  
Vol 13 (1) ◽  
pp. 55-76 ◽  
Author(s):  
Yunwen Tao ◽  
Wenli Zou ◽  
Junteng Jia ◽  
Wei Li ◽  
Dieter Cremer
Keyword(s):  
Hydrogen Bonding ◽  
Cold Water ◽  
Warm Water

scholarly journals The effects of environmental temperature on the properties of myofibrillar adenosine triphosphatase from various species of fish

1973 ◽  
Vol 133 (4) ◽  
pp. 735-738 ◽  
Author(s):  
Ian A. Johnston ◽  
Neil Frearson ◽  
Geoffrey Goldspink
Keyword(s):  
Low Temperatures ◽  
Half Life ◽  
Adenosine Triphosphatase ◽  
Environmental Temperature ◽  
Cold Water ◽  
Warm Water ◽  
Adenosine Triphosphatase Activity ◽  
Water Fish ◽  
Different Temperatures ◽  
Myotomal Muscle

1. Myofibrillar adenosine triphosphatase (ATPase) activities were measured for white myotomal muscle of 19 species of fish. 2. The activity was measured at different temperatures and after periods of preincubation at 37°C. 3. The inactivation half-life at 37°C depended on environmental temperature, increasing as the temperature increased. 4. Cold-water fish had higher myofibrillar adenosine triphosphatase activity at low temperatures than had warm-water fish. 5. The significance of these results is discussed.

scholarly journals Long-term welfare effects of repeated warm water treatments on Atlantic salmon (Salmo salar)

Aquaculture ◽  
2021 ◽  
pp. 737670
Author(s):  
Lene Moltumyr ◽  
Jonatan Nilsson ◽  
Angelico Madaro ◽  
Tore Seternes ◽  
Fredrik Agerup Winger ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Welfare Effects ◽  
Warm Water ◽  
Atlantic Salmon Salmo Salar ◽  
Water Treatments

Transfer of primary aromatic amines from coloured paper napkins into four different food matrices and into cold water extracts

2018 ◽  
Vol 35 (6) ◽  
pp. 1223-1229 ◽  
Author(s):  
Stefan Merkel ◽  
Oliver Kappenstein ◽  
Stefan Sander ◽  
Jürgen Weyer ◽  
Stephan Richter ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Cold Water ◽  
Water Extracts ◽  
Primary Aromatic Amines ◽  
Food Matrices

scholarly journals A simple technique to prolong molding time during application of a fiberglass cast: An in vitro study

2018 ◽  
Vol 10 (1) ◽  
Author(s):  
Mark Ayzenberg ◽  
Michael Narvaez ◽  
James Raphael
Keyword(s):  
Cold Water ◽  
In Vitro Study ◽  
Operative Management ◽  
Peak Temperature ◽  
Warm Water ◽  
Ambient Water ◽  
Simple Method ◽  
Cast Material ◽  
Cure Time

Casting is routinely used for acute andpost-operative immobilization and remains a cornerstone in the non-operative management of fractures and deformities. Theapplication of a properly fitted and well-molded cast, especially for a trainee, can bechallenging. We present a simple method ofprolonging cure time of fiberglass cast — placing ice in the dip water. Eight-ply, five-inch fiberglass cast was circumferentially applied to an aluminum-wrapped cardboard cylinder. An electronic, 2-channel temperature sensor (TR-71wf Temp Logger, T&D Corporation, Matsumoto, Japan), accurateto 0.1ºC and accurate to ±0.3ºC, was placed between the fourth and fifth layers of fiberglass. Thirty total casts were tested using 9±1ºC (cold), 22±1ºC (ambient), and 36±1ºC (warm) dip water. Room temperature was maintained at 24±1ºC. Cast temperatures were measured during theexothermic reaction generated by the castcuring. Peak temperatures and cure timeswere recorded. Cure time was defined as the point of downward deflection on the time-temperature curve immediately after peak. Cure and peak temperatures were compared among groups using analysis of variance. Mean cure time was 3.5±0.1 minutes forwarm water, 5.0±0.4 minutes for ambient water and 7.0±0.5 minutes for cold water. Peak temperature, measured between layers 4 and 5 of the cast material, was 36.6±0.8ºC for warm water, 31.1±1.4ºC for ambient water and 25.2±0.5ºC for cold water. Cold afforded, on average, an additional 2 minutes (40% increase) in cure time compared to ambient water and an additional 3.5 minutes (100% increase) compared to warm water. Cure time differences were significant (P<0.001) for all groups, as were peak temperature differences (P<0.001). Temperatures concerning for development of burns were never reached. Utilizing iceddip water when casting is a simple andeffective method to prolong the time available for cast application. Orthopedic residents and trainees may find this useful in learning to fabricate a high quality cast. For the experienced orthopedic surgeon, this method eliminates the need to bridge long-limb casts and facilitates the application of complex casts.

scholarly journals Temperature Is Sufficient to Condition a Flavor Preference for a Cold-Paired Solution in Rats

2020 ◽  
Vol 45 (7) ◽  
pp. 563-572
Author(s):  
Kristen E Kay ◽  
Laura E Martin ◽  
Kimberly F James ◽  
Sashel M Haygood ◽  
Ann-Marie Torregrossa
Keyword(s):  
Home Cage ◽  
Cold Water ◽  
Cold Temperature ◽  
Warm Water ◽  
Flavor Preference ◽  
Different Temperatures ◽  
Stimulus Temperature ◽  
Preference Tests

Abstract Increasing evidence suggests that stimulus temperature modifies taste signaling. However, understanding how temperature modifies taste-driven behavior is difficult to separate as we must first understand how temperature alone modifies behavior. Previous work has suggested that cold water is more rewarding and “satiating” than warm water, and water above orolingual temperature is avoided in brief-access testing. We explored the strength of cold water preference and warm water avoidance by asking: (1) if cold temperature alone was sufficient to condition a flavor preference and (2) if avoidance of warm stimuli is driven by novelty. We addressed these questions using custom-designed equipment that allows us to monitor and maintain solution temperatures. We conducted two-bottle preference tests, after pairing Kool-Aid flavors with 10 or 40 °C. Rats preferred the flavor paired with cold temperature, both while it was cold and for 1 day while solutions were presented at 22 °C. We then examined the role of novelty in avoidance of 40 °C. Rats were maintained on 10, 22, or 40 °C water in their home cage to increase familiarity with the temperatures. Rats were then subject to a series of brief-access taste tests to water or sucrose at 10 to 40 °C. Rats that had 40 °C experience licked more to 40 °C water, but not sucrose, during brief-access testing. In a series of two-bottle preference tests, rats maintained on 40 °C water had a decreased preference for 10 °C water when paired opposite 40 °C water. Together, these data contribute to our understanding of orosensory-driven behavior with water at different temperatures.

scholarly journals The Cause of Convulsive Ergotism

1934 ◽  
Vol 34 (2) ◽  
pp. 235-241 ◽  
Author(s):  
Ralph Stockman
Keyword(s):  
Nervous System ◽  
Phytic Acid ◽  
Cold Water ◽  
Deficiency Disease ◽  
Decomposition Products ◽  
Water Extracts ◽  
Pathological Lesions ◽  
Rye Bread ◽  
Leguminous Seeds

By feeding monkeys on healthy rye, wheat and other cereal and leguminous seeds convulsive and paralytic symptoms similar to those of convulsive ergotism in man can be produced.Large amounts of cold-water extracts of the grains given to monkeys per os may cause the symptoms acutely, just as large meals of rye bread have occasionally been reported to do in man.Salts of phytic acid and decomposition products from it, isolated from all these grains and given to monkeys by the stomach or hypodermically, occassion symptoms exactly similar to those caused by feeding the grains.The occurrence of poisoning when these grains are consumed as food is partly a question of the quantity consumed and partly a question of the ability of the consumer to break down in the bowel the poisonous phytates and so render them innocuous. If they are not fully broken down they are absorbed and act as poisons to the nervouse system.The pathological lesions in the nervous system of monkeys are the same as those which are described as occurring in convulsive ergotism in man.Convulsive ergotism is not a “deficiency” disease, nor is it ergot disease, but is caused by poisons normally present in rye and other grains.

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