Changes in sperm structure and function occur during the processing of semen. The present study was designed to investigate the effect on buck sperm during different stages of semen preparation including dilution, cooling, equilibration and freeze-thawing. Semen ejaculates from three mature bucks (replicates = 5) were diluted with tris-citric acid egg yolk glycerol extender at 37 ºC, cooled to ...

Although dog prostatic fluid decreases the longevity of ejaculated dog spermatozoa, it also increases their rate of motility and their fertility after vaginal insemination, as well as the fertility of epididymal spermatozoa after uterine insemination. These findings indicate a need to further characterize the effects of prostatic fluid on dog spermatozoa. This study was done to determine the ef...

Effects of freezing, thawing, and storage at room temperature of human liver samples on the contents and catalytic activities of individual forms of cytochrome P450 (P450 or CYP) were examined. The stability of liver genomic DNA was also investigated. There were no significant decreases in microsomal levels or catalytic activities of P450 enzymes by storage at -80 degrees C for 5 years. We then...

The addition of graphene oxide (GO) and fly ash (FA) to SFRC (steel fiber reinforced concrete) increases frost resistance. Based on the analysis amelioration GO resistance SFRC, improvement mechanism effects FA durability were studied in depth. test blocks’ compressive strength, relative dynamic modulus elasticity, mass-loss rate tested through experiments. pore distribution morphological chara...

Properties of cement-stabilized gravel modified by emulsified asphalt under freezing and thawing cycle conditions were investigated by adjusting the dosage of cement. Mercury intrusion porosimetry (MIP) and Scanning electron microscopy (SEM) were introduced to analyze the influential mechanism. The results indicate that cement emulsified asphalt stabilized gravel with 5 wt % of cement performed...

In a study of human milk collected for banking, heating at 62.5 degrees C for 30 min, and freezing and thawing resulted in hydrolysis of triglycerides. Freezing and thawing caused disruption of fat globules and a greater hydrolysis of triglycerides than did the heating process. There was a decrease in the percentage of the poly-unsaturated fatty acids linoleic acid (C18:2) and linolenic acid (C...