Research funding. Sustaining the data and bioresource commons     

Schofield PN  Eppig J  Huala E  de Angelis MH  Harvey M  Davidson D  Weaver T  Brown S  Smedley D  Rosenthal N  Schughart K  Aidinis V  Tocchini-Valentini G  Hancock JM 《Science (New York, N.Y.)》2010,330(6004):592-593

  相似文献   

Evaluation of a breast support conveyor to improve poultry welfare on the shackle line     

Lines JA  Jones TA  Berry PS  Cook P  Spence J  Schofield CP 《The Veterinary record》2011,168(5):129

A breast support conveyor has the potential to improve bird welfare by avoiding the need to invert and suspend broilers by their legs as they move from the point of shackling to entry into the electric waterbath. To evaluate its effect on welfare under commercial conditions, a breast support conveyor was installed under the conventional shackle line of a small poultry processing plant. A structured assessment of the behaviour of the birds indicated a significant decrease in struggling and wing flapping at the point of shackling, on the straight conveyor and at entry into the waterbath. This resulted in a lower prevalence of red wing tips and bruising in the first wing joint. The shackle line and conveyor in this installation, however, passed around a 90° corner, which appeared to cause more disturbance to the birds on the conveyor than to comparable birds suspended from shackles in the traditional manner. The results indicate that a breast support conveyor has the potential to improve bird welfare on straight shackle lines and that, because struggling activity and duration following shackling are reduced, the time between shackling and stunning could also be reduced using this method, further improving bird welfare. Breast support conveyors should not be used when the shackle lines have sharp bends.  相似文献   

Landmark Papers: No. 2. The effect of electrolyte concentration on soil permeability     

R. K. Schofield 《European Journal of Soil Science》2013,64(1):8-15

  相似文献   

Effect of heat on rheology of gluten fractions from flours with different bread-making quality     

Costas E. Stathopoulos  Amalia A. Tsiami  Bodgan J. Dobraszczyk  J. David Schofield 《Journal of Cereal Science》2006,43(3):322-330

Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and after heating at 90 °C. The fractions containing a higher proportion of HMW glutenins were associated with a predominantly elastic character, whereas fractions containing mostly gliadins exhibited a viscous-like behaviour. The frequency dependent rheological behaviour of fractions containing HMW proteins was less susceptible to heat, and their elastic character was maintained after heating, whereas the rheology of intermediate fractions and fractions containing mostly gliadins was more susceptible to heating, indicating a rapid change from viscous to elastic behaviour after heating.  相似文献   

Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten   总被引：1，自引：0，他引：1  

B. S. Khatkar  R. J. Fido  A. S. Tatham  J. D. Schofield 《Journal of Cereal Science》2002,35(3):307

The effects of addition of purified total gliadin and its subgroups (α-, β-, γ- and ω-gliadins) on the dynamic rheology of gluten were investigated. The frequency sweeps of gluten with added α-, β-, γ- and ω2-gliadins showed unexpected increases in the magnitude of G′ and G′′, suggesting stiffening of the native gluten. Conversely, a reduction in the magnitude of G′ and G′′ occurred upon addition of the total gliadin fraction and the ω1-gliadin, implying softening of the gluten. Addition of individual gliadin fractions increased the values of slope log G′ vs log frequency, suggesting increased concentrations of uncrossed-linked material compared with the native gluten. There were significant differences in the slope values for individual gliadin fractions. The increasing order of slopes for different gliadins was: β- >γ- >α- =ω1>ω2, indicating that glutens containing ω- and α- gliadins are relatively less crossed-linked than those containing β- and γ-gliadins. The dynamic moduli, G′ and G′′, of cv. Hereward gluten showed significant positive relationships with Mixograph parameter peak dough resistance (PDR), and loaf volume for gliadin subgroups added to cv. Hereward flour.  相似文献   

Effect of heat on rheology,surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality     

Costas E. Stathopoulos  Amalia A. Tsiami  J. David Schofield  Bogdan J. Dobraszczyk 《Journal of Cereal Science》2008

Gluten was extracted from flours of several different wheat varieties of varying baking quality. Creep compliance was measured at room temperature and tan δ was measured over a range of temperatures from 25 to 95 °C. The extracted glutens were heat-treated for 20 min at 25, 40, 50, 60, 70 and 90 °C in a water bath, freeze-dried and ground to a fine powder. Tests were carried out for extractability in sodium dodecyl sulphate, free sulphydryl (SH) groups using Ellman's method, surface hydrophobicity and molecular weight (MW) distribution (MWD) using field-flow fractionation and multi-angle laser light scattering. With increasing temperature, the glutens showed a decrease in extractability, with the most rapid decreases occurring between 70 and 90 °C, a major transition in tan δ at around 60 °C and a minor transition at 40 °C for most varieties, a decrease in free SH groups and surface hydrophobicity and a shift in the MWD towards higher MW. The poor bread-making variety Riband showed the highest values of tan δ and Newtonian compliance, the lowest content of free SH groups and the largest increase of HMW/LMW with increasing temperature. No significant correlations with baking volume were found between any of the measured parameters.  相似文献   

Galápagos flora: The threat of introduced plants     

Eileen K. Schofield 《Biological conservation》1973,5(1):48-51

A wide variety of cultivated plants has been introduced to the Galápagos Islands since settlements were first established there in the 1830s. Through poor management, many of these plants have escaped to the wild and are taking over extensive areas of native forest. Two endemic species, Scalesia pedunculata Hook.f. and Miconia robinsoniana Cogn., are especially endangered by farming practices. Some measures for the control and use of cultivated plants must be enforced to save the Galápagos flora from further damage.  相似文献   

Incidence and risk factors for the diagnosis of lymphoma in dogs in UK primary‐care practice     

C. Pittaway  I. Schofield  J. Dobson  D. G. O'Neill  D. C. Brodbelt 《The Journal of small animal practice》2019,60(10):581-588

  相似文献   

Animal Pathology     

Frank W. Schofield 《Canadian journal of veterinary research》1939,3(4):115-116

  相似文献   

Tree planting for dryland salinity control in Australia   总被引：1，自引：0，他引：1  

N. J. Schofield 《Agroforestry Systems》1992,20(1-2):1-23

Dryland salinity is emerging as a major form of land and water degradation in southern Australia, particularly in Western Australia, South Australia and Victoria, and to a lesser extent in New South Wales, Tasmania and Queensland.Tree planting, in combination with other vegetation treatments, is regarded as a leading solution to dryland salinity. Research has now shown that planting trees can significantly lower groundwater tables, and thereby reverse the causal process of salinisation. Substantial progress has been made towards answering the basic questions of which species to grow, how to plant, where to plant, at what density and configuration to plant, and how much area to plant. The economic potential for commercial tree planting has given impetus to partial reforestation in higher rainfall (> 600 mm yr^–1) areas. Even so, serious constraints are apparent, relating primarily to cost, uncertainty and attitude. The future should bring increasing community input and control, technical refinement and gradual adoption, provided all aspects of the issue are well researched, relevant information is well communicated and programmes are well administered. Some specific requirements for future research are identified in this review.  相似文献