Eastern China’s Rare Black Hedgehog Becomes a New Science Enthusiast

This new species of hedgehog has darker brown fur, spines, and slightly larger ears than the European hedgehog.

Zookey

Scientists have identified a new species of hedgehog. It is a dark brown creature that lives in the forests of eastern China.

In 2018, Kai He Researchers from Guangzhou University in China encountered strange-looking hedgehogs in Anhui and Zhejiang provinces. Compared to the European hedgehog (Erinaceus europaeus), these had dark brown fur and spines, and slightly larger ears.

After analyzing seven animals, including DNA samples, the researchers concluded that they belonged to a species that had not previously been described scientifically, which they named the species. Mesechinus orientalis.

The other four known species are mesechinus This genus is mainly found in northern China, Mongolia, and Russia, but this species M. Hugi I live in southwestern China.

“It is very interesting that this forest hedgehog was found more than 1000 kilometers from its known range,” he says.

They weigh just under 340 grams and have an average length of 18.8 centimeters. M. orientalis It is slightly smaller than other known hedgehogs of its genus.

Like other hedgehogs, M. orientalis They are nocturnal and tend to feed on insects and fruits. They also hibernate in the winter.

So far, the team has discovered M. orientalis In two provinces of China. However, based on the numbers recorded so far, they are not considered endangered, He said, estimating there are probably a few hundred individuals in these states. are doing.

There were only 17 known species of hedgehogs in the world, so “we were really happy to add one more species,” he says.

“For a real hedgehog geek like me, this is amazing news,” he says. Sophie Rand Rasmussen at Oxford University. “We look forward to learning more about the ecology of this species and whether this is different compared to other hedgehog species in the country.”

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Source: www.newscientist.com

Researchers find natural method to enhance the meat-like qualities of plant-based meat

Recent research has revealed that fermenting alliums such as onions with fungi can naturally mimic the flavor of meat, offering a promising solution for enhancing plant-based meat substitutes without the use of synthetic additives. measures are provided.

Plant-based alternatives like tempeh and bean burgers offer protein-rich options for those looking to cut back on meat. However, it is difficult to imitate the taste and aroma of meat, and many companies use artificial additives for this purpose. Recent research in ACS Journal of Agricultural and Food Chemistry revealed a promising solution. Onions, chives, and leeks can produce natural compounds that resemble meat flavors when fermented with typical fungi.

An innovative approach to natural meat flavoring

When food manufacturers want their plant-based meat alternatives to taste more like meat, they often add precursor ingredients found in the meat that transform into flavorants during cooking. Alternatively, flavors are first prepared by heating flavor precursors or other chemical manipulations and then added to the product.

Because these flavors are created through a synthetic process, many countries do not allow food manufacturers to label them as “natural.” To utilize plant-based “natural” meat flavors, flavor chemicals must be physically extracted from plants or produced biochemically using enzymes, bacteria, and fungi. So YanYan Zhang and colleagues wanted to see if they could produce the same chemicals from vegetables and spices using fungi, which are known for producing meat-like tastes and smells from synthetic ingredients.

Allium releases the aroma of meat

The team fermented different fungi seed After experimenting with different foods, I found that meaty aromas only come from foods in the allium family, such as onions and leeks. The sample with the strongest aroma was one in which the fungus Polyporus umbellatus was used to ferment onions for 18 hours, producing a fatty and meaty aroma similar to liverwurst.

The researchers used gas chromatography-mass spectrometry to analyze onion ferments to identify flavor and odor chemicals, many of which are known to be responsible for various flavors in meat. discovered a chemical substance. One of the chemicals they identified was bis(2-methyl-3-furyl) disulfide, a strong odorant found in meat and savory foods.

The researchers say the high sulfur content of alliums contributes to their ability to produce meat-flavoring compounds, and these compounds often also contain sulfur. These onion ferments could one day be used as a natural flavoring agent in a variety of plant-based meat substitutes, the researchers say.

Reference: “Sensoproteomic discovery of taste-modulating peptides and taste re-engineering of soy sauce” Manon Jünger, Verena Karolin Mittermeier-Kleßinger, Anastasia Farrenkopf, Andreas Dunkel, Timo Stark, Sonja Fröhlich, Veronika Somoza, Corinna Dawid, and Thomas Hofmann, 2022 May 20th Journal of Agricultural and Food Chemistry.
DOI: 10.1021/acs.jafc.2c01688

The authors acknowledge funding from Adalbert-Raps-Stiftung.

Source: scitechdaily.com

The covert chocolate garden designed to prevent the cocoa shortage

Give chocolate a fighting chance

Maciej Gorzelinski/EyeEm/Getty

READING will keep its secrets safe. Some might describe this town, 60 kilometers west of London, as nondescript. Exotic is certainly not the word. But hidden within a walled garden in a field on the south side of town is a special and unique destination. If it weren’t for what was going on here in the giant white tent, the chocolate would hit the stony road – nothing like marshmallows. This is the International Cocoa Quarantine Center. Find all your holiday reading here

Chocolate is the most popular sweet in the world. Globally, we eat 7 million tonnes of chocolate a year, and demand is on the rise as consumers in Asia also love the taste of chocolate. However, supply is never guaranteed. Most of the world’s commercial cocoa plants originate from just a few clones created in the 1940s, which have so far proven productive enough to meet demand. But this leads to a dangerous lack of genetic diversity, leaving cocoa vulnerable to the many pests and diseases that love it just like we do. Approximately 30 to 40 percent of crops are lost to disease each year, and there are concerns that climate change will worsen the problem. Efforts to breed new varieties of cocoa that are more productive, hardy and pest-resistant mean sending specimens around the world, which risks spreading disease and making matters worse. That is why, since 1985, the majority of cocoa samples transported to distant regions have made his two-year pit stop. “Today, Reading is the epicenter of the international cocoa movement,” says Andrew Daymond with some pride. He is a plant physiologist at the University of Reading and is in charge of cocoa quarantine. Once inside the tent, I am transported to the tropics. A wall of heat and humidity hit me, along with an impressive sight of hundreds of lush, green, two-meter-tall plants. Some had large orange or red pods hanging from their trunks. Daymond led me down a path of trees, stopping to snip a wrinkled yellow pod. Slice it open to reveal a white, slimy pulp with fatty brown seeds inside. The seeds are bitter and have only a slight chocolate taste. It is only after the seeds and pulp are fermented and the seeds are dried and roasted that the characteristic crunchy flavor begins to appear. “Why do we read?” I ask. It is a different world from the tropical forests of South America where cacao grows naturally. That’s exactly what’s important, Daymond says. Even if the pathogen were to escape, it would not survive long in Britain’s warm climate, and there are no crops in its native habitat to infect. In quarantine, Daymond and his team are keeping an eye out for fungal diseases that cause pods to rot, such as witch’s broom and the festive-sounding frostypod, both of which spread easily. In the 1990s, witch’s broom decimated cocoa production in the Brazilian state of Bahia after spores were introduced from the Amazon region, perhaps intentionally. Bahia’s production plummeted by 75%. So far, neither disease has reached West Africa. West Africa currently grows most of the world’s cocoa. They have various problems there. The insect-borne disease bud swollen virus can kill cocoa trees within a few years, and the bush beetle feeds on the pods, reducing yields by up to 40 percent. Yuri Cortes/AFP/Getty Images The cocoa samples arrive in Redding in the form of budwood (short sticks with many actively budding buds). Approximately 30 new varieties are introduced each year, including wild plants from rainforest expeditions. Upon arrival, samples are inspected for obvious signs of insect stowaway. The bud is then grafted onto a seedling to establish the mother plant. To check for any less obvious problems, buds from the mother plant are also grafted onto seedlings of an “indicator” plant, a type of cacao that exhibits more pronounced disease symptoms than other plants. If a virus or other disease is present in the incoming sample, symptoms will eventually develop. After two years, the research team is confident that the dormant virus will emerge and the plant will be deemed safe. Genetic tests being developed at the University of Reading could offer a way to speed up the isolation process, but Daymond says he is still not sure if these tests can detect all viruses. . Once the cacao trees are proven to be disease-free, cuttings are sent to researchers around the world. One of them is Wilbert Phillips Mora, a cocoa disease expert and head of the breeding program at Costa Rica’s Center for Advanced Education in Tropical Agriculture (CATIE). For decades, he has painstakingly mixed promising strains to create hybrids that are screened for disease resistance. “We are refreshing the cocoa blood,” says Phillips Mora. His CATIE R6, one of the new varieties he developed, not only shows remarkable resistance to frosty pods, but also significantly increases productivity. The chocolate decorating the cake was honored in 2009 at the International Cocoa Awards for its taste and aroma. quite a pile of beans New varieties such as CATIE R6 are sent to researchers in other countries to cross with indigenous crops and deploy to farmers. Many plantations, particularly in West Africa, are reaching the end of their productive life. This new blood is desperately needed.. The quarantine greenhouse is the size of four tennis courts, and most of it is already filled with all-cleared plants (400 varieties). Plants still in quarantine will be kept separately. Has anyone made chocolate from the Redding crop, preferably ask Daymond. “That’s not something we tried,” he says. “You need heaps of beans to properly ferment cocoa beans, and we don’t have a lot of pods available here.” Regardless, I decided to give it a try when I got home. I placed the contents of the single cacao pod Daymond gave me in the most tropical environment I could find, next to a hot water tank. First, the pulp must be fermented into an alcoholic liquid to break down the astringent compounds contained in the seeds. The seeds are then dried and roasted in the oven. easy. Or not, after all. A few days later, I noticed that there were a few moldy black beans in the bag, and it had a not-so-appetizing aroma. Leave the chocolate making to the experts and enjoy the exotic flavors of Redding in every bite. This article was printed under the heading “Away from Chalk”.

Source: www.newscientist.com

New Discovery May Enhance Fuel Production

Researchers at Washington State University have discovered self-sustaining oscillations in the Fischer-Tropsch process, an important industrial method for converting coal, natural gas, or biomass into liquid fuels. This breakthrough reveals oscillatory rather than steady-state behavior in reactions, which could lead to more efficient and controlled fuel production. This discovery provides a new knowledge-based approach to catalyst design and process optimization in the chemical industry.

Researchers at Washington State University have made significant progress in understanding the Fischer-Tropsch process, an important industrial method for converting coal, natural gas, or biomass into liquid fuels. They discovered that, unlike many catalytic reactions that maintain a steady state, the Fischer-Tropsch process exhibits self-sustaining oscillations that alternate between high and low activity states.

This insight published in the journal scienceopens the possibility of optimizing the reaction rate and increasing the yield of the desired product, which could lead to more efficient fuel production in the future.

“Velocity fluctuations, usually accompanied by large fluctuations in temperature, are undesirable in the chemical industry due to safety concerns,” said corresponding author Professor Norbert Kruse of the WSU Jean and Linda Voiland School of Chemical Engineering and Bioengineering. (corresponding author) said. “In this case, the oscillations are controlled and mechanistically well understood. With this foundation of understanding, both experimental and theoretical approaches to research and development can be quite different. It really becomes a knowledge-based approach, which is very useful for us.”

Rethinking catalyst design

The Fischer-Tropsch process is commonly used to make fuels and chemicals, but researchers have had little understanding of how the complex catalytic conversion process works. This process uses a catalyst to convert two simple molecules, hydrogen and carbon monoxide, into long chains of molecules, hydrocarbons that are widely used in everyday life.

Research and development in the fuel and chemical industries has used a trial-and-error approach for more than a century, but researchers will now design catalysts more intentionally and use vibrational techniques to tune reactions and improve catalytic reactions. will be able to cause the condition. performance.

The researchers first encountered this oscillation after graduate student Rui Zhang approached Kruse about the problem of not being able to stabilize the reaction temperature. Studying it together, they discovered surprising vibrations.

“It was very interesting,” Kruse said. “He showed it to me and I said, ‘Louis, congratulations, you have a vibration! “And we continued to develop this story.”

The researchers not only discovered that the reaction causes an oscillatory reaction state, but also discovered why this happens. That is, as the reaction temperature increases due to heat generation, the reaction gas loses contact with the catalyst surface, slowing the reaction and decreasing the temperature. When the temperature is low enough, the concentration of reactant gases on the catalyst surface increases and the reaction rate accelerates again. As a result, the temperature increases and the cycle ends.

Fusion of theory and experiment

For this study, the researchers demonstrated the reaction in the lab using a frequently used cobalt catalyst modified by the addition of cerium oxide and modeled how it works.Co-author Pierre Gaspard of the Free University of Brussels developed the reaction scheme and theoretically imposed Change the temperature periodically to reproduce the experimental rate and selectivity of the reaction.

“This is so beautiful that we were able to model it theoretically,” said corresponding author Yong Wang, Regents Professor in the WSU Boyland School and Zhang’s co-supervisor. . “Theoretical and experimental data were in close agreement.”

Kruse has been researching vibrational responses for more than 30 years. The discovery of oscillatory behavior due to the Fischer-Tropsch reaction was quite surprising because the Fischer-Tropsch reaction is mechanistically very complex.

“In our research, we sometimes experience a lot of frustration because things don’t go our way, but sometimes we have moments that we can’t explain,” Kruse said. “It’s very rewarding, but ‘rewarding’ is a weak word to describe the excitement of making this great progress.”

Reference: “Obcillating Fischer-Tropsch Reaction” by Rui Zhang, Yong Wang, Pierre Gaspard, Norbert Kruse, October 5, 2023, science.
DOI: 10.1126/science.adh8463

This research was supported by Chambroad Chemical Industry Research Institute Co., Ltd., the National Science Foundation, and the Department of Energy’s Basic Energy Sciences Catalysis Science Program.

Source: scitechdaily.com