CrossUnking of the 5'-ant1codon base of ribosomal P s i te bound AcVal-tRNA to residue C-1400 of 16S RNA or to I ts equivalent 1n 18S RNA has been shown to occur on 70S or 80S ribosomes of both prokaryotes and eukaryotes [C1es1olka, J . , Nurse, K., K l e i n , J . and Ofengand, J. (1985) Biochemistry 24, 3233-3239]. In the present work, we show that the cross!Inking rate, crossiinking y i e l ...

Corrosive Sulfur in transformer oil has been the cause of high profile transformer failures in recent years. Oil treatments consisting of copper passivators have been only partially effective. DSI has discovered a multi-step method that has been proven to change oils with corrosive sulfur into non-corrosive status, as well as significantly slowing oxidation and ageing of insulating oil and pape...

A crude Sohxlet extract from leaves of Syzygium jambos was sequentially fractionated using a silica gel flash column. A bioassay based on the numbers of urediniospores of Puccinia psidii that germinated in 2% water agar detected an active stimulant of germination when the fraction eluted with 100% n-hexane was used. The active fraction induced up to 88% increase in germination when added to a s...

Halitosis is an unpleasant condition that causes social restraint. Studies worldwide indicate a high prevalence of moderate halitosis, whereas severe cases are restricted to around 5% of the populations. The etiological chain of halitosis relates to the presence of odoriferous substances in exhaled air, especially the volatile sulphur compounds (VSC) produced by bacteria. The organoleptic diagn...

Arachidonic acid (AA, a proinflammatory fatty acid) in combination with iron promotes excess reactive oxygen species (ROS) production and exerts a deleterious effect on mitochondria. We have shown previously that activation of AMP-activated protein kinase (AMPK) protects hepatocytes from AA iron-induced apoptosis. Resveratrol, a polyphenol in grapes, has beneficial effects mediated through SIRT...

Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be ...