Studies regarding macroalgal responses to ocean acidification (OA) are mostly limited to short-term experiments in controlled conditions, which hamper the possibility to scale up the observations to long-term effects in the natural environment. To gain a broader perspective, we utilized volcanic CO2 vents as a "natural laboratory" to study OA effects on Sargassum vulgare at different time scale...

Experiments were performed to assess the reduction of Campylobacter spp. and Escherichia coli in commercial broiler carcasses by postchill dip applications of acidified sodium chlorite. Carcass rinses were collected before the inside-outside-bird washer (IOBW), post-IOBW, postchill, and after the postchill application of acidified sodium chlorite. Prevalence and counts of Campylobacter spp. and...

This study aimed to evaluate the in vitro and in vivo leishmanicidal activity of an endemic Turkish plant and compare its efficacy with a reference drug. In addition to the in vitro activities of the ethanol, acidified and alkaloid extracts and furoquinoline alkaloids skimmianine and gamma-fagarine, in vivo antileishmanial activitiy of the acidified extract of Haplophyllum myrtifolium Boiss. (R...

The four-electron reduction of oxygen by tetrathiafulvalene (TTF) in acidified 1,2-dichloroethane and at the acidified water/1,2-dichloroethane interface has been observed. Spectroscopy and ion transfer voltammetry results suggest that the reaction proceeds by the fast protonation of TTF followed by the 4-electron reduction of oxygen to form water. Electronic structure computations give evidenc...

BACKGROUND Little is known about how affordability of healthy food varies with community characteristics in rural settings. We examined how the cost of fresh fruit and vegetables varies with the economic and demographic characteristics in six rural counties of Texas. METHODS Ground-truthed data from the Brazos Valley Food Environment Project were used to identify all food stores in the rural ...

This research analyses the longitudinal relationships between household food insecurity (very low and low food security) experiences and children's consumption (servings/week) of fruit, green salad, carrots, potatoes, and other types of vegetables. Using a panel of 5,670 children aged 10-13 years who were first observed in spring 2004 and then again in spring 2007 at age 13-16 years, the main f...