介绍了Kirk—Othmer Encyclopedia of Chemical Technology（化工技术百科全书）（第五版）电子图书网络版数据库，并对该数据库使用方法和检索途径作出了说明，且结合实例简单地介绍了该数据库的检索方法。

Kirk-Othmer Encyclopedia of Chemical Technology数据库介绍及实例

We propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. A large dataset (when compared to other studies in this domain) is considered, with white and red vinho verde samples (from Portugal). Three regression techniques were applied, under a computationally efficient procedure that performs simultaneous variable and model selection. The support vector machine achieved promising results, outperforming the multiple regression and neural network methods. Such model is useful to support the oenologist wine tasting evaluations and improve wine production. Furthermore, similar techniques can help in target marketing by modeling consumer tastes from niche markets.

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Modeling wine preferences by data mining from physicochemical properties

Book reviewFishes of the North-eastern Atlantic and the Mediterranean: Volume II. P.J.P. Whitehead, M.-L. Bauchot, J.-C. Hureau, J. Nielsen, E. Tortonese (Editors). UNESCO Press, Paris, 1986, pp. 510–1007, FF 250, Dfl 105.00, ISBN 92-3-002308-6

Fluoride is known to occur at elevated concentrations in a number of parts of the world where it can be a significant cause of disease. The primary focus of Fluoride in Drinking Water is the prevention of adverse health effects from excessive levels of fluoride in drinking water. The book fills the urgent need, identified for updating the WHO Guidelines for Drinking-water Quality, for information on the occurrence of fluoride, its health effects, ways of reducing excess levels and methods for analysis of fluoride in water. The draft document, produced by a working group of experts convened to consider protection from fluoride and its control, was issued for extensive review and consultation. The resultant book, which incorporates the comments received, was further peer review by experts in developed and developing countries. It is aimed at a wide range of individuals, including health workers and sanitary engineers who may require a broad introduction to the subject with more detailed guidance in some specific areas. Fluoride in Drinking-water will be an invaluable reference source for all those concerned with the management of drinking-water containing fluoride and the health effects arising from its consumption, including water sector managers and practitioners as well as health sector staff at policy and implementation levels. It will also be of interest to researchers, students, and development workers and consultants. Contents Introduction Environmental occurrence, geochemistry and exposure Human health effects Guidelines and standards Removal of excessive fluoride Analytical methods Country data on dental and skeletal fluorosis associated with exposure to fluoride through drinking water Appendix: Indices of severity of dental fluorosis

Fluoride in Drinking-Water

Emphasis is placed in the first part of this survey on mechanistic aspects of the formation of 8-oxo-7,8-dihydroguanine (8-oxoGua) as the result of exposure to z.rad;OH radical, one-electron oxidants and singlet oxygen (1O(2)) oxidation. It was found that 8-oxoGua, which is generated by either hydration of the guanine radical cation or .OH addition at C8 of the imidazole ring, is a preferential target for further reactions with 1O(2) and one-electron oxidants, including the highly oxidizing oxyl-type guanine radical. Interestingly, tandem base lesions that involve 8-oxoGua and a vicinal formylamine residue were found to be generated within DNA as the result of a single .OH radical hit. The likely mechanism of formation of the latter lesions involves the transient generation of 5-(6)-peroxy-6-(5)-hydroxy-5,6-dihydropyrimidyl radicals that may add to the C8 of a vicinal guanine base before undergoing rearrangement. Another major topic which is addressed deals with recent developments in the measurement of oxidative base damage to cellular DNA. This was mostly achieved using the accurate and highly specific HPLC method coupled with the tandem mass spectrometry detection technique. Interestingly, optimized conditions of DNA extraction and subsequent work-up allow the accurate measurement of 11 modified nucleosides and bases within cellular DNA upon exposure to oxidizing agents including UVA and ionizing radiations. Finally, recently available data on the substrate specificity of DNA repair enzymes belonging to the base excision and nucleotide excision pathways are briefly reviewed. For this purpose modified oligonucleotides in which cyclopurine, and cyclopyrimidine nucleosides were site-specifically inserted were synthesized.

Oxidative damage to DNA: formation, measurement and biochemical features.

Mineral composition of the banana (Musa acuminata) from the island of Tenerife.

Phytic Acid Level in Wheat Flours

Metals in edible seaweed

The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 microg kg(-1) in chicken meat, 5.00 and 5.49 microg kg(-1) in pork meat, 1.91 and 1.90 microg kg(-1) in beef meat and 1.35 and 1.22 microg kg(-1) in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 microg kg(-1). Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 microg kg(-1), 4.89 and 6.50 microg kg(-1) in pork meat product, 6.72 and 4.76 microg kg(-1) in beef meat product and 9.12 and 5.98 microg kg(-1) in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups.

Arturo Hardisson

Papers

Mineral composition of the banana (Musa acuminata) from the island of Tenerife.

Phytic Acid Level in Wheat Flours

Metals in edible seaweed

Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain

Cadmium dietary intake in the Canary Islands, Spain.