University of Guelph

About: University of Guelph is a education organization based out in Guelph, Ontario, Canada. It is known for research contribution in the topics: Population & Poison control. The organization has 26542 authors who have published 50553 publications receiving 1715255 citations. The organization is also known as: U of G & Guelph University.

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.

Abstract: Ethylcellulose has been recently shown to be an excellent organogelator for vegetable oils. The resulting gels maintain the fatty acid profile of the vegetable oil used, but posses a solid-like structure that can be useful for the replacement of saturated fats in food products. Texture profile analysis and the back extrusion technique were used to assess the mechanical properties of canola, soybean, and flaxseed oil oleogels consisting of 10% ethylcellulose and 90% vegetable oil. Oils with a higher degree of unsaturation were shown to produce harder gels. Oleogels containing ethylcellulose of three molecular weights and reduced polymer concentrations from 4–10% ethylcellulose were also tested using the back extrusion technique, resulting in an increase in gel strength as polymer concentration and molecular weight increased. Therefore, oleogel strength was shown to be dependant on polymer molecular weight, concentration, and the fatty acid composition of the vegetable oil. Scanning electron microscopy was also used to provide a greater understanding of the gel's microstructure. In addition, frankfurters were made using canola oil oleogels to assess the possibility for replacement of the more highly saturated animal fat in such a product. Cooked frankfurters made with oleogels showed no significant differences in chewiness or hardness compared to the control products made with beef fat. These results provide the first in-depth characterization of ethylcellulose oleogels, and could potentially aid in the design/manufacture of ethylcellulose oleogels with specific textural properties to replace saturated fat in a variety of food products.

Applications of fractals in soil and tillage research: a review

Abstract: Fractals are spatial and temporal model systems generated using iterative algorithms with simple scaling rules. This paper reviews the literature on spatial fractals as it applies to soil and tillage research. Applications of fractals in this area can be grouped into three broad categories: (i) description of soil physical properties; (ii) modeling soil physical processes; (iii) quantification of soil spatial variability. In terms of physical properties, fractals have been used to describe bulk density, pore-size distribution, pore surface area, particle-size distribution, aggregate-size distribution, ped shape and soil microtopography. In terms of physical processes, fractals have been used to model adsorption, diffusion, transport of water and solutes, brittle fracture and fragmentation. In terms of spatial variability, fractals have been applied to quantify distributions of soil properties and processes using semivariograms, power spectra and multifractal spectra. Further research is needed to investigate the specificity of different fractal models, to collect data for testing these models, and to move from the current descriptive paradigm towards a more predictive one. Fractal theory offers the possibility of quantifying and integrating information on soil biological, chemical and physical phenomena measured at different spatial scales.

Measures of Human Capital and Nonlinearities in Economic Growth

Abstract: In this paper we study the relationship between human capital accumulation and economic growth using various measures of human capital frequently employed by researchers. We use semiparametric estimation techniques to uncover any nonlinearities that may exist. Using mean years of schooling measures of human capital we find a nonlinear effect on economic growth. There seem to be important differences in the growth effect of educational attainment by gender and level of education. Enrollment rates do not yield a nonlinear effect.

Adsorption of protein and the stability of emulsions

Abstract: Emulsions (specifically oil-in-water emulsions) are important elements in the formulation of foods, and therefore have to be prepared in such a way as to be stable, often over long periods of time. Reactions such as aggregation or flocculation, which lead to creaming and possibly coalescence, must be avoided. This review article considers the different types of instabilities that may occur in food emulsion systems, what causes them, and how they may be controlled under some circumstances.

Classification of Myoviridae bacteriophages using protein sequence similarity.

Abstract: We advocate unifying classical and genomic classification of bacteriophages by integration of proteomic data and physicochemical parameters. Our previous application of this approach to the entirely sequenced members of the Podoviridae fully supported the current phage classification of the International Committee on Taxonomy of Viruses (ICTV). It appears that horizontal gene transfer generally does not totally obliterate evolutionary relationships between phages. CoreGenes/CoreExtractor proteome comparison techniques applied to 102 Myoviridae suggest the establishment of three subfamilies (Peduovirinae, Teequatrovirinae, the Spounavirinae) and eight new independent genera (Bcep781, BcepMu, FelixO1, HAP1, Bzx1, PB1, phiCD119, and phiKZ-like viruses). The Peduovirinae subfamily, derived from the P2-related phages, is composed of two distinct genera: the "P2-like viruses", and the "HP1-like viruses". At present, the more complex Teequatrovirinae subfamily has two genera, the "T4-like" and "KVP40-like viruses". In the genus "T4-like viruses" proper, four groups sharing >70% proteins are distinguished: T4-type, 44RR-type, RB43-type, and RB49-type viruses. The Spounavirinae contain the "SPO1-"and "Twort-like viruses." The hierarchical clustering of these groupings provide biologically significant subdivisions, which are consistent with our previous analysis of the Podoviridae.