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We examined ionoregulatory traits of four cichlid species from South America, oscars (Astronotus ocellatus), Tapajos cichlids (Geophagus sp.), Macmaster's dwarf cichlids (Apistogramma macmasteri), and keyhole cichlids (Cleithracara maronii), all inhabitants of ion-poor waters. Km values for Na+ transport in fish held in 100 µmol L-1 Na+ water ranged from 49 to 143 µmol L-1, and Jmax values spanned 450 to 1205 nmol g-1 h-1. After one month in 1000 µmol L-1 Na+ water, kinetic parameters for Na+ uptake in three of the four species acclimated, but only oscars displayed the "typical" pattern of higher Km and lower Jmax values. Low pH water inhibited Na+ uptake (JinNa) in all, and stimulated Na+ efflux (JoutNa) 2.5 to 3.5-fold in three of the four species. Oscars alone had had a measurable JinNa at pH 3.5 and no stimulation of JoutNa. We measured JinNa in oscars and keyhole cichlids during exposure to 100 µmol L-1 Ethoxzolemide (EZ), an inhibitor of carbonic anhydrase, and 1 mmol L-1 NH4Cl (HEA). EZ inhibited JinNa by about 50% and HEA reduced JinNa by 80-90%. These results suggest that Na+ uptake involves H+ extrusion. Acute exposure to 1 µmol L-1 CuSO4 and 60 nmol L-1 AgNO3 inhibited JinNa in both species by 30-85%. Exposure of oscars to 5-fold higher concentrations of both metals did not further inhibit JinNa, but it did stimulate JoutNa 50-150%. The response to metals of both species are similar to other species that have been examined.

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We examined ionoregulatory characteristics of four Characids from diverse locations in South America, emperor tetras (Nematobrycon palmeri), penguin tetras (Thayeria boehlkei), serpae tetras (Hyphessobrycon eques), and rosy tetras (Hyphessobrycon rosaceous). When held in 100 µmol L-1 Na+ water, tetras had Jmax values over 1100 nmol g-1 h-1, and Km values below 60 µmol L-1. When held in 1 mmol L-1 Na+ water kinetic parameters were unchanged. Low pH had no effect on Na+ uptake (JinNa). At pH 3.25, Na+ loss (JoutNa) was stimulated 35-85% in two of the four species. To test the linkage of JinNa to NH3 and H+ extrusion we measured JinNa during exposure to 1 mmol L-1 NH4Cl (HEA) and 100 µmol L-1 Acetazolemide (AZ). HEA stimulated JinNa of emperor tetras by 40%, but inhibited JinNa of penguin tetras by 50%; the two remaining species were unaffected. AZ (an inhibitor of carbonic anhydrase) inhibited JinNa of serpae tetras by 40%, but had no effect on the others. All tetras displayed ionoregulatory characteristics that are very similar to each other, which supports the argument that these physiological traits may be ancestral for this group and pre-date colonization of the Rio Negro. The novel finding that, Jmax and Km did not change after acclimation to 1 mM Na+ water indicates that, unlike in other species examined uptake is not plastic. The HEA and AZ results, along with pH insensitivity suggest Na+ uptake is not coupled to H+ extrusion or NH3 excretion and leaves the exact mechanism involved unclear.

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In this paper, we present a new class of dynamical system without equilibria which possesses a multiscroll attractor. It is a piecewise-linear system which is simple, stable, displays chaotic behavior and serves as a model for analogous non-linear systems. We test for chaos using the 0-1 Test for Chaos from Gottwald and Melbourne [SIAM J. Appl. Dyn. Syst. 8(1), 129-145 (2009)].

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Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T=80, 90 and 100°C) and moisture (M=28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy and pressure) and the quality of this pasta-like product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed. The structural changes of starch were studied by means of DSC and XRD. The extrusion-cooking process, at M=28% and T=100°C, is appropriate to obtain corn-broad bean spaghetti-type pasta with high protein and dietary fibre content and adequate quality. The cooking characteristics and resistance to overcooking depended on the degree of gelatinisation and formation of amylose-lipid complexes. The critical gelatinisation point was 46.55%; beyond that point, the quality of the product declines.

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INTRODUCTION: After a cholecystectomy, the current and traditional practice is to send each resected gallbladder to the pathologist for analysis. Some reports have suggested the possibility of selecting only those gallbladders that need to be analysed. The purpose of this study was to show a simple method for selecting which gallbladders should be sent to the pathologist. METHODS: A prospective comparative study was carried out. Two 'tests' were performed in 150 patients to detect or rule out gallbladder cancer. The first test included the patient's variables and a macroscopic gallbladder analysis performed by the surgeon (MGAS). The second test was the analysis performed by the pathologist. The results were compared. RESULTS: Of the 150 patients, 132 were women and 18 men; 130 were under 60 years old. One patient had inflammatory bowel disease, seven had changes on ultrasonography and in four cases intra-operative disturbances were observed. During the MGAS, disturbances were found in 30 patients. Eighty-one cases (54%) had at least one or more risk factors for gallbladder cancer.

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The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo" were ground and dehulled to obtain grits and then extruded at different temperatures (140, 160 and 180 degrees C) and moisture contents (17, 20 and 23%), according to a bifactorial experimental design. Degree of cooking was estimated by water solubility (WS) and specific mechanical energy (SME). The effect of variables on WS and SME were analysed by surface response methodology. Flour dispersion viscosity and mineral availability (estimated by in vitro dialyzability), were also evaluated on selected samples. Results showed that, within the ranges of the variables used for this study, only the effect of temperature was significant on the degree of cooking. No direct correlation was observed between water solubility and SME, although a maximum value of WS corresponded to a range of SME values of 400-500 J/g was observed. Dispersion viscosity decreases as WS increases, so if high calorie density is desired, for instance in order to produce a cream soup formula, bean grits should be extruded at high temperature and as low moisture as possible, in our case 180 degrees C and 17% moisture. On the other hand, the effects of extrusion variables on iron and zinc dialyzability were not much affected.

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El conocimiento acerca de la asociación entre las propiedades de cocción y la dureza del endospermo del maíz puede ayudar tanto a los nutricionistas como a los procesadores a seleccionar las materias primas para elaborar productos a base de maíz, particularmente aquellos que se consumen en forma de dispersiones cocidas. Se seleccionaron siete cultivares de maíz con distinta dureza, la que fue evaluada utilizando diferentes métodos. Los granos fueron descascarados, desgerminados y reducidos a harinas para determinar la composición, el poder de hinchamiento (PH), la solubilidad y la respuesta amilográfica. Los resultados mostraron que las diferencias en dureza de endospermo (directamente relacionada con el contenido de proteína de la harina), puede explicar las diferencias observadas tanto en el poder de hinchamiento como en los valores de consistencia amilográfica. Los cultivares de endospermo más duro muestran los menores valores de PH a alta temperatura y también los menores valores de consistencia amilográfica (viscosidad). Por el contrario los endospermos más blandos presentan los mayores valores de PH y de consistencia amilográfica. Estas diferencias son atribuidas a la restricción al hinchamiento de los gránulos del almidón que provoca la estructura de la matriz proteica. Las medida de dureza del endospermo y las de PH a 95 C pueden ser muy útiles para seleccionar cultivares que serán utilizados para lograr alimentos tales como atoles, polenta, etc.

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Knowledge of the association between cooking properties and endosperm hardness may help nutritionist and processors to select raw materials for preparing maize based food products, particularly those eaten as cooked dispersions. Seven commercial maize cultivars differing in hardness were selected to evaluate endosperm hardness on the kernels and some characteristics such as composition and hydration and cooking properties on the grits obtained from those maizes. Results show that the differences in endosperm hardness (directly related to grits protein content) can explain the differences in swelling and amylographic consistencies values. Cultivars with the hardest endosperm show the lowest values at high temperature. They also show the lowest amylographic consistencies. On the other hand softer endosperms present the highest swelling power and the highest amylographic consistencies. These differences are attributed to the restriction for starch swelling caused by the protein matrix. Endosperm hardness measurements and swelling power at 95 degrees C, can be useful to select cultivars that are going to be used to prepare maize based foods like atoles, polenta, etc.

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Environmental hypercapnia induces a respiratory acidosis that is usually compensated within 24-96 h in freshwater fish. Water ionic composition has a large influence on both the rate and degree of pH recovery during hypercapnia. Waters of the Amazon are characteristically dilute in ions, which may have consequences for acid-base regulation during environmental hypercapnia in endemic fishes. The armoured catfish Liposarcus pardalis, from the Amazon, was exposed to a water P(CO(2)) of 7, 14 or 42 mmHg in soft water (in micromol l(-1): Na(+), 15, Cl(-), 16, K(+), 9, Ca(2+), 9, Mg(2+), 2). Blood pH fell within 2 h from a normocapnic value of 7.90+/-0.03 to 7.56+/-0.04, 7.34+/-0.05 and 6.99+/-0.02, respectively. Only minor extracellular pH (pH(e)) recovery was observed in the subsequent 24-96 h. Despite the pronounced extracellular acidosis, intracellular pH (pH(i)) of the heart, liver and white muscle was tightly regulated within 6 h (the earliest time at which these parameters were measured) via a rapid accumulation of intracellular HCO(3)(-). While most fish regulate pH(i) during exposure to environmental hypercapnia, the time course for this is usually similar to that for pH(e) regulation. The degree of extracellular acidosis tolerated by L. pardalis, and the ability to regulate pH(i) in the face of an extracellular acidosis, are the greatest reported to date in a teleost fish. The preferential regulation of pH(i) in the face of a largely uncompensated extracellular acidosis in L. pardalis is rare among vertebrates, and it is not known whether this is associated with the ability to air-breathe and tolerate aerial exposure, or living in water dilute in counter ions, or with other environmental or evolutionary selective pressures. The ubiquity of this strategy among Amazonian fishes and the mechanisms employed by L. pardalis are clearly worthy of further study.

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Stenohaline freshwater stingrays (Potamotrygon spp.) are endemic to the very dilute (Na(+), Cl(-), Ca2(+) 300 micromol L(-1) in reference water (low DOC) to about 100 micromol L(-1) in blackwater (high DOC). In reference water, both JNain and JClin were inhibited >90%, both JNaout and JClout more than doubled, and J(Amm) did not change at pH 4.0. In blackwater, the inhibition of influxes was attenuated, the increases in outflux did not occur, and J(Amm) increased by 60% at pH 4.0. Addition of 100 micromol L(-1) Ca(2+) to reference water prevented the increases in JNaout and JClout and allowed J(Amm) to increase at pH 4.0, which demonstrates that the gills are sensitive to Ca(2+). However, addition of Ca(2+) to blackwater had no effect on the responses to pH 4.0. Addition of commercial humic acid to reference water did not duplicate the effects of natural Rio Negro blackwater at the same DOC level; instead, it greatly exacerbated the increases in JNaout and JClout at low pH and prevented any protective influence of added Ca(2+). Thus, blackwater DOC appears to be very different from commercial humic acid. Biogeochemical modeling indicated that blackwater DOC prevents Ca(2+) binding, but not H(+) binding, to the gills and that the protective effects of blackwater cannot be attributed to its higher buffer capacity or its elevated Al or Fe levels. Natural DOC may act directly at the gills at low pH to exert a protective effect and, when doing so, may override any protective action of Ca(2+) that might otherwise occur.

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