Let D be a set of n pairwise disjoint unit disks in the plane. 8 We describe how to build a data structure for D so that for any point 9 set P containing exactly one point from each disk, we can quickly find 10 the onion decomposition (convex layers) of P . 11 Our data structure can be built in O(n logn) time and has linear size. 12 Given P , we can find its onion decomposition in O(n log k) ti...

Membrane fusion is required to establish the morphology and cellular distribution of the mitochondrial compartment. In Drosophila, mutations in the fuzzy onions (fzo) GTPase block a developmentally regulated mitochondrial fusion event during spermatogenesis. Here we report that the yeast orthologue of fuzzy onions, Fzo1p, plays a direct and conserved role in mitochondrial fusion. A conditional ...

Proton nuclear magnetic resonance (¹H-NMR) relaxometry was used to study the effects of high pressure and thermal processing on membrane permeability and cell compartmentalization, important components of plant tissue texture. High pressure treated onions were subjected to pressure levels from 20 to 200 MPa at 5 min hold time at initial temperatures of 5 and 20 °C. Thermally treated onions were...

Commercial products containing formulations of the vesicular–arbuscular mycorrhiza (AM) Glomus intraradices were assessed for their effectiveness in suppressing Allium white rot (WR) on onions (Allium cepa) in organic soils and compared with the fungicide Folicur 3.6F (430 g a.i./L tebuconazole) under field conditions. The trials were conducted during 2000 and 2001 in commercial onion fields in...

Carbon onions have been known since Iijima first observed them in 1980 [1]. In 1992 Ugarte et al. made carbon onions by irradiating carbon soot by an intense electron beam in a transmission electron microscope [2]. There are reports in the literature on the production of carbon structures in water medium by generating an electric arc to create high temperatures [3,4]. It was found that several ...

Cheng A., Chen X., Jin Q, Wang W., Shi J., Liu Y. (2013): Comparison of phenolic content and antioxidant capacity of red and yellow onions. Czech J. Food Sci., 31: 501–508. The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determined by Folin-Ciocalteu ...