Synchronization of cellular clocks in the suprachiasmatic nucleus     

Yamaguchi S  Isejima H  Matsuo T  Okura R  Yagita K  Kobayashi M  Okamura H 《Science (New York, N.Y.)》2003,302(5649):1408-1412

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Deep magma body beneath the summit and rift zones of kilauea volcano, hawaii     

Delaney PT  Fiske RS  Miklius A  Okamura AT  Sako MK 《Science (New York, N.Y.)》1990,247(4948):1311-1316

A magnitude 7.2 earthquake in 1975 caused the south flank of Kilauea Volcano, Hawaii, to move seaward in response to slippage along a deep fault. Since then, a large part of the volcano's edifice has been adjusting to this perturbation. The summit of Kilauea extended at a rate of 0.26 meter per year until 1983, the south flank uplifted more than 0.5 meter, and the axes of both the volcano's rift zones extended and subsided; the summit continues to subside. These ground-surface motions have been remarkably steady and much more widespread than those caused by either recurrent inflation and deflation of the summit magma chamber or the episodic propagation of dikes into the rift zones. Kilauea's magmatic system is, therefore, probably deeper and more extensive than previously thought; the summit and both rift zones may be underlain by a thick, near vertical dike-like magma system at a depth of 3 to 9 kilometers.  相似文献   

A miniature condition in Brahman cattle is associated with a single nucleotide mutation within the growth hormone gene     

B.L. McCormack  C.C. Chase Jr.  T.A. Olson  T.H. Elsasser  A.C. Hammond  T.H. Welsh Jr.  H. Jiang  R.D. Randel  C.A. Okamura  M.C. Lucy 《Domestic animal endocrinology》2009

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Development and evaluation of event-specific qualitative PCR methods for genetically modified Bt10 maize     

Watanabe T  Tokishita S  Spiegelhalter F  Furui S  Kitta K  Hino A  Matsuda R  Akiyama H  Maitani T 《Journal of agricultural and food chemistry》2007,55(4):1274-1279

In 2005 it was reported that the genetically modified (GM) maize strain or "event" called Bt10 had been distributed inadvertently in the United States over the previous 4 years. In order to ensure that grain for food and feed production did not contain trace amounts of Bt10 maize and complied with the applicable regulation, highly sensitive and specific detection of Bt10 maize was required. Accordingly, we developed a novel qualitative PCR system for specific detection of Bt10 maize. Moreover, we amply evaluated the performance characteristics of two PCR systems, our own and the one provided by the developer of Bt10, Syngenta Co. Ltd. It was confirmed that both of the qualitative PCR systems can specifically detect Bt10 maize, and the results of a single-laboratory examination suggested that the limit of detection was approximately less than 0.05% for both methods. To evaluate the reproducibility of the methods, we organized an interlaboratory study with the participation of 6 laboratories and analysis of 240 blind test samples. In this paper, we report, for the first time, the statistical analysis of the qualitative PCR data obtained from the interlaboratory study. The results of this analysis also revealed that there was no significant difference in the sensitivity between the two aforementioned methods and that the limit of detection of both the methods was less than 0.05%. Thus, we conclude that both of the methods are equally suitable for correct identification and sensitive detection of the unapproved GM maize Bt10 event in test samples.  相似文献   

Distribution of Flavobacterium psychrophilum and its gyrA genotypes in a river     

Fujiwara-Nagata  Erina  Shindoh  Yuki  Yamamoto  Michitaka  Okamura  Takashi  Takegami  Kentaro  Eguchi  Mitsuru 《Fisheries Science》2019,85(6):913-923

Fisheries Science - Flavobacterium psychrophilum can be divided into three genotypes, G-C type (ayu type), A-C type (multi-fish type), and A-T type (salmon-trout type), by two single-nucleotide...  相似文献   

Long-term rearing of Japanese eel larvae using a liquid-type diet: food intake,survival and growth     

Okamura  Akihiro  Yamada  Yoshiaki  Horie  Noriyuki  Mikawa  Naomi  Tsukamoto  Katsumi 《Fisheries Science》2019,85(4):687-694

Fisheries Science - The efficiency of a new liquid-type diet for long-term rearing of Japanese eel larvae until metamorphosis was examined, as was the effect of diet viscosity on diet intake and on...  相似文献   

Expression patterns of type II and III iodothyronine deiodinase genes in the liver of the goldlined spinefoot, <Emphasis Type="Italic">Siganus guttatus</Emphasis>     

Nina Wambiji  Yong-Ju Park  Ji-Gweon Park  Se-Jae Kim  Sung-Pyo Hur  Yuki Takeuchi  Akihiro Takemura 《Fisheries Science》2011,77(3):301-311

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Effect of Physical State of Nonpolar Lipids on Rheology and Microstructure of Gluten‐Starch and Wheat Flour Doughs     

Akihiro Watanabe  Helena Larsson  Ann‐Charlotte Eliasson 《Cereal Chemistry》2002,79(2):203-209

To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten‐starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber‐like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten‐starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat‐containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the gluten gel between the starch granules in the dough, which reduced the friction between starch granules and led to a lower storage modulus. A mechanism governing the effect of fats on loaf volume is proposed based on the phenomena observed in the fat‐containing dough.  相似文献   

Effect of Physical States of Nonpolar Lipids on Rheology,Ultracentrifugation, and Microstructure of Wheat Flour Dough     

Akihiro Watanabe  Kazuhisa Yokomizo  Ann‐Charlotte Eliasson 《Cereal Chemistry》2003,80(3):281-284

In the previous study, we investigated effect of physical state of nonpolar lipids of gluten‐starch model dough. This experiment examined a real wheat flour dough system to assess the role of fat crystals in the breadmaking processes. These experiments were performed with a baking test and an investigation of wheat flour dough through rheological measurements (both large and small deformations), scanning electron microscopy, and ultracentrifugation. As a result, we found that the added oil was absorbed in the gluten structure, causing the aggregation of the gluten, which gave rise to more elastic behavior. In contrast, solid fat seemed to be distributed uniformly between the starch granules in the dough, reducing the friction between the starch granules and facilitating thin gluten gel layers. These properties lead to the lower G′ value and the increased viscous behavior, which yields an increase in loaf volume. In addition, the supposed mechanism behind the large loaf volume described in the previous study was that fat provides a uniform distribution of the dough components, and that the dough can thus expand easily, resulting in a larger loaf volume, which was supported in the wheat flour dough system. In conclusion, we found that thin, expandable gluten films and the uniform dispersion of gluten and starch granules in the dough are prerequisites for attaining better baking performance.  相似文献