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微胞子虫性心筋炎が疑われたシンガポールの飼育下レンジャクバトOcyphaps lophotesの一例(予報)
Get PDFArticleA captive Australian Crested Pigeon, Ocyphaps lophotes, at the Jurong Bird Park, Singapore, showed clinical signs including emaciation and bilateral paralysis of the limbs. X-rays showed ventricular dilatation, and although symptomatic treatment was given, this bird did not recover and was euthanized. Autopsy revealed cyst-like structures in the myocardial tissue, suggesting microsporidia infection.シンガポール国内の展示施設(元ジュロン鳥類公園)で飼育されていたレンジャクバトOcyphaps/ophotes1個体に麻痺性の運動障害が認められた。単純X線撮影により心室拡張が認められたので対症療法を施したものの回復せず、安楽殺処分を施した。剖検の結果、心筋にシスト状構造が認められ、微胞子虫の感染が示唆された。journal articl
Rice and Soup: Uses and Characteristics
Get PDFBulletinAmong various cereals, rice stands out with its high yield per unit area, making it a popular and nutritious staple that nourishes many people. In Japan, the combination of rice and soup holds significant importance in the culinary culture. During the Edo period, rice also served as a form of currency. Even after World War II, Japan continued to prioritize rice production, driven by the desire of its people to consume rice as much as possible. However, in recent times, rice consumption has decreased to an average of 60 kg per person, which is less than half of the amount consumed in 1961. Nonetheless, rice will continue to hold a special and precious place in Japanʼs food culture. This article provides an overview of how rice is consumed across the globe, adapting to local customs and preferences. For instance, in many countries, rice is treated as a type of vegetable. Heat processing plays a vital role in ensuring the safety and enhancing the flavor of soups. Through boiling meat and vegetables, individuals can extract and consume all the dissolved nutritional elements present in the broth. Soups from various regions worldwide offer a diverse range of flavors, starting from salt-based broths, and there are also cold soup variations. The article summarizes the unique characteristics of local soups from different parts of the world.departmental bulletin pape
Change in foam characteristics due to heat treatment during meringue preparation
Get PDFBulletinIt is known that Swiss meringue prepared by heating becomes harder than French meringue prepared without heating; however, the mechanism is not clear. In this study, we established a system in which meringues can be consistently produced by strictly controlling the heating conditions during preparation. We investigated the correlation between the heating temperature during preparation and the mechanical properties. The frequency dependence of the dynamic modulus of the prepared meringues was measured and the results were analyzed using the wake-gel model. Gel strength, a parameter of meringue hardness, increased with heating temperature; however, the coordination number, which is related to foam density, showed no temperature dependence. These results suggest that meringue becomes hard through a change in the surface properties of bubbles during heating.departmental bulletin pape
