Two choice studies were performed to evaluate greenbug, Schizaphis graminum (Rondani), and yellow sugarcane aphid, Sipha flava (Forbes), preference for two tetraploid switchgrass populations, Summer ...and Kanlow, and one experimental hybrid, K × S, derived by crossing Kanlow (male) × Summer (female) plants. Additionally, an assessment of S. graminum feeding behavior was performed on the same switchgrass populations, by using the electrical penetration graph (EPG) technique. Choice studies for S. flava indicated a lack of antixenosis, with no preference by aphids among any of the switchgrass populations at any time point. However, choice studies with S. graminum indicated a preference for the K × S plants at 24 h after aphid introduction. No obvious differences were observed for the leaf surfaces between the three populations. Feeding behavior studies for S. graminum on switchgrasses indicated no differences for the time to first probe or time to first sieve element phase among switchgrass populations. However, duration of sieve element phases for S. graminum was significantly less on Kanlow compared to K × S and Summer. S. graminum also had a significantly lower potential phloem ingestion index (PPII) and few aphids showing sustained phloem ingestion on Kanlow as compared to K × S and Summer plants. These results suggest that resistance factors (chemical or mechanical) in Kanlow are located in the phloem tissue. At the whole leaf level, some differences were observed for a subset of polar metabolites, although Kanlow plants were significantly enriched for oxalic acid.
Bread with bite Stamm, Mitch
Modern baking,
10/2009, Letnik:
23, Številka:
11
Magazine Article
Method: Combine all ingredients except the soaker in the bowl of a spiral mixer. Mix using the improved mixing method. Time will vary depending on the type of mixer. A typical spiral mixer will ...require three to four minutes on low speed and two to three minutes on second speed. A planetary mixer will require four minutes on first speed and four minutes on second speed. Add the soaker and mix until incorporated. Bulk ferment for 90 minutes with a stretch and fold after 45 minutes. Divide into 1-lb. 10-oz. (750-g) pieces. Preshape and relax for 15 minutes. Then, shape into batards. Final proof for 90 minutes if using commercial yeast; two hours if not using commercial yeast. Lightly flour the loaves and score. Bake in a 460 degreesF deck oven with steam. Open the vent at the onset of color. Open the oven door the final five minutes of baking. The formula provided builds and layers flavors and textures by using several techniques and ingredients. Natural starters and levains, made from wheat and rye flours, provide complex and contrasting flavors as well as leavening. In addition to the characteristic acetic, or sour, flavor associated with stiff wheat levains, the rye starter adds a spicy note to the flavor profile. The bitterness associated with whole wheat flour is balanced by honey; one of the first foods harvested, or foraged, after grains. A whole grain soaker gives the final product an interesting mouthfeel and distinctive crunch. Soaking the grains in cold water for twelve hours softens them for easier chewing and digestion. The addition of a low percentage of commercial yeast facilitates production without penalizing the flavor and aroma of the resulting product.
Method: Divide the levain into several smaller amounts. Place the levain and water in the bowl of a spiral mixer. Add the remaining ingredients. Mix on low speed until all ingredients are ...incorporated, about three to four minutes. Mix on high speed for two to three minutes until the dough is developed. The dough temperature should be 78 degreesF to 80 degreesF. Add the soaker and incorporate on low speed. Place in an oiled container, cover and let rest for one hour. For 8-in. by 4-in. loaf pans, divide the dough in 1-lb. 8.6-oz. (700-g) pieces. Lightly round and allow the loaves to relax for 10 minutes. Shape the loaves to fit the pans, and place them in sprayed and floured loaf pans. Final proof for one hour at 78 degreesF to 80 degreesF with moderate humidity. Bake in a receding oven beginning at 480 degreesF with steam until the loaves are set, about 30 to 40 minutes. Remove the loaves from the pans, and place them on parchment-lined sheet pans. Return the loaves to the oven to finish baking for another 10 to 15 minutes. Cool on a wire rack. Wrap in paper and store for 24 hours before serving.
Dutch crunch, also known as tiger bread, remains a curiosity, seldom found beyond the West Coast. It requires no special equipment and is simple to produce. Its appearance is striking, instantly ...garnering consumer interest. While there is no limit on the size of the product, many retailers find that smaller units sell better due to the greater crunch to crumb ratio. The topping can be applied to any type of dough, although typically it is used with lighter, moderately enriched dough, such as the provided bun dough formula. In the oven, the starches gelatinize, dry out, firm up and crackle, in that sequence. The topping imparts a slightly sweet, yeasty flavor and a crispy, crunchy texture that contrasts nicely with the light and tender products made from the bun dough.
Method: Warm the milk and water to 65°F. Place all the dough ingredients in stationary mixer fitted with a dough hook, and mix on first speed to clean up stage, about four minutes. Mix on second ...speed for two minutes. Place the dough in an oiled container, cover, and ferment for one hour at room temperature. Form the dough into a rectangle, place on a parchment lined sheet pan, cover and refrigerate overnight. Thirty minutes prior to laminating, place the dough in the freezer.
Pre-shape the focaccia and baguettes; cover and rest for 20 minutes. Then, shape the baguettes and focaccia; cover and let rest until the loaves have increased in size by 70 percent to 75 percent, ...about 45 to 50 minutes. Place the divided rustic rolls directly onto a floured proofing board or parch ment-lined sheet pans if baking in a convection oven. Cover and let rest until fully proofed, about 45 minutes. To bake, place the loaves and rolls directly on the floor of a 480°F deck oven.
Mix the dough according to the directions provided with the formula. After primary fermentation, turn the dough onto a floured work surface. Dust the dough lightly with flour, and gently manipulate ...it to an even thickness and symmetry. Divide the dough as needed. The rolls and loaves in the photos were scaled accordingly: 4 ozs. (113 g) for rolls; 1 lb., 1.6 ozs. (500 g) for loaves; and 2 lbs., 3.2 ozs. (1 kg) for sticks. Place the dough pieces on couche-lined proofing boards.
The Omicron variant of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is highly transmissible in vaccinated and unvaccinated populations. The dynamics that govern its establishment and ...propensity toward fixation (reaching 100% frequency in the SARS-CoV-2 population) in communities remain unknown. Here, we describe the dynamics of Omicron at 3 institutions of higher education (IHEs) in the greater Boston area.
We use diagnostic and variant-specifying molecular assays and epidemiological analytical approaches to describe the rapid dominance of Omicron following its introduction into 3 IHEs with asymptomatic surveillance programs.
We show that the establishment of Omicron at IHEs precedes that of the state and region and that the time to fixation is shorter at IHEs (9.5-12.5 days) than in the state (14.8 days) or region. We show that the trajectory of Omicron fixation among university employees resembles that of students, with a 2- to 3-day delay. Finally, we compare cycle threshold values in Omicron vs Delta variant cases on college campuses and identify lower viral loads among college affiliates who harbor Omicron infections.
We document the rapid takeover of the Omicron variant at IHEs, reaching near-fixation within the span of 9.5-12.5 days despite lower viral loads, on average, than the previously dominant Delta variant. These findings highlight the transmissibility of Omicron, its propensity to rapidly dominate small populations, and the ability of robust asymptomatic surveillance programs to offer early insights into the dynamics of pathogen arrival and spread.
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