Agriculture and Agri-Food Canada

About: Agriculture and Agri-Food Canada is a facility organization based out in Ottawa, Ontario, Canada. It is known for research contribution in the topics: Population & Soil water. The organization has 10921 authors who have published 21332 publications receiving 748193 citations. The organization is also known as: Department of Agriculture and Agri-Food.

Morphology and evolution of the rhynchotan head (insecta: hemiptera, homoptera)

Abstract: The structure of the sclerous parts of representative Rhynchota is analyzed and compared with those of Psocoptera and Thysanoptera. Known data on embryology and musculature are also considered in deriving homologies of the structures. The term "suture" is redefined. Standardized terms for the sclerous parts of the head capsules of Rhynchota are recommended and compared with those of previous authors. A phylogenetic synthesis is presented, demonstrating the evolution of the homopterous head capsule through intermediate stages represented in the modern fauna by Psocoptera, Thysanoptera, and Hemiptera–Gymnocerata. Evidence is presented that Coleorrhyncha are related to Hemiptera rather than to Homoptera, that the Gymnocerata and Cryptocerata are natural groups within the Hemiptera and that Cicadomorpha, Aphidomorpha, and Fulgoromorpha are natural groups within the Homoptera.

The composition of strawberry aroma is influenced by cultivar, maturity, and storage

Abstract: Strawberry (Fragaria ×ananassa Duch.) fruit have a unique, highly desirable flavor and are one of the most popular summer fruits. Sugars, acids, and aroma volatiles contribute to the characteristic strawberry flavor, which is dependent on the proper balance of these chemical constituents. While sugars and acids are responsible for the sweetness and tartness of the fruit, aroma volatiles provide the unique, fruity flavors that characterize a fresh strawberry. The aroma of fresh strawberries is dependent on many factors. The large genetic variability in the nature of strawberry aroma results in differences in flavor among cultivars. In addition, the aroma changes dramatically during fruit ripening after harvest; therefore, it is important to preserve and enhance the ripe fruit aroma during postharvest handling. The loss of this desirable aroma or the development of objectionable aromas reduces the quality and marketability of fresh strawberries. In this review we will discuss the chemical nature of strawberry aroma and how it is affected by various factors, including cultivar, maturity, and postharvest environment. CHEMICAL COMPOSITION OF AROMA

Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6 and IL-12 in human and mouse cultured immunocompetent cells, and IFN-$\gamma$ in mouse splenocytes

Abstract: Productions de TNF, IL-6, IL-12 et IFN-γ chez des cellules immunocompetentes traitees avec des exopolysaccharides du Lactobacillus rhamnosus RW-9595M. Difference entre les reponses de cellules de sang peripherique humain et de splenocytes de souris. Les exopolysaccharides (EPS) du Lactobacillus rhamnosus RW- 9595M ont ete prepares a partir de cultures bacteriennes, isoles, concentres, fractionnes et testes in vitro quant a leur potentiel immunomodulateur sur des splenocytes de souris C57B1/6 et BALB/c, sur la lignee macrophagique murine RAW.264.7 et sur des cellules mononuclees du sang humain provenant de 14 donneurs. Nous avons fractionne ces EPS en fonction des tailles moleculaires, avec des membranes filtrantes de differentes porosites. Les fractions correspondent aux tailles suivantes: F1: > 1000 kg.mol -1 , F2: 1000-100 kg.mol -1 , F3: 100-10 kg.mol -1 et F4: < 10 kg.mol -1 . Les EPS concentres, non fractionnes, ainsi que F1, se sont averes legerement mitogenes sur des splenocytes de la souris, ou des cellules sanguines humaines, cultivees 2-3 jours. Dans le dernier cas, F3 manifeste egalement cette propriete. Les EPS non fractionnes, ainsi que F1, sont capables de provoquer la production de TNF, IL-6, IL-12p40 apres 6 ou 24 h de culture, l'origine des cellules etant importante pour l'intensite de la reponse. Apres 24, 48 et 72 h de culture, les EPS non fractionnes, ainsi que F1, ont provoque la production d'interferon gamma par des splenocytes de souris C57B1/6 et BALB/c. Au contraire, dans le cas des cellules sanguines humaines, aucune production d'interferon gamma n'a pu etre observee, en depit d'une bonne reponse en IL-12p40. Ces resultats suggerent que les EPS de bacteries lactiques peuvent stimuler certaines fonctions immunitaires chez des sujets aptes a repondre.

The effect of ball milling treatment on structure and porosity of maize starch granule

Abstract: Maize starch was mechanically treated by a planetary ball mill at 500 rpm for 1, 2 and 3 h. The effect of ball-milling treatment on structure and porosity of maize starch granule was studied. The SEM and TEM analyses indicated that starch granule surfaces were significantly changed and cavities in the central region of distorted granules were observed in the company with disappearance of alternate growth rings. The FT-IR analysis showed that ball milling treatment significantly increased the intensity of band 3382 cm−1 and decreased the ratio of 1047/1018 cm−1 and 995/1018 cm−1 corresponding to the crystalline/amorphous part of starch structure. Special surface area (SBET), cumulative volume (VBJH), average diameter pores (DBJH), span and median diameter (Dv, 0.5) increased rapidly and then decreased gradually. The XRD patterns, FT-IR and 13C CP/MAS NMR spectra showed that the crystallinity of starches and content of double helices of starch chains were decreased, respectively. Industrial relevance Ball milling is one kind of physical modified method in polymer industry. It can be used in a variety of applications, including nanomatrix composites, dispersed alloy materials, metallic refinery, ore treatment, waste disposal, and synthesis of organic materials. Starch is a natural carbohydrate polymer, it contributes greatly to the textural properties of many foods and is widely used in food and industrial applications as a thickener, colloidal stabilizer, gelling agent, bulking agent and water retention agent. However, limitations such as low solubility, high viscosity, shear resistance, thermal resistance, thermal decomposition and high tendency toward retrogradation limit its use in some food and non-food systems. After ball milling treatment, the reactivity of starch is increased. Furthermore, milled starches exhibit the adsorptive capacity which can offer new opportunity for starch application, for example as sorbent in food or pharmaceutical.