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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Phyllotaxis instability - exploring the depths of first available space

100%
Szpak M., Zagorska-Marek B.
Acta Societatis Botanicorum Poloniae
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2011
|
tom 80
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nr 4
The theoretical analysis of the consequences of the phyllotactic pattern being propagated according to the first available space rule has revealed that all monojugate patterns, with the exception of the main Fibonacci pattern, should become developmentally unstable in their low expressions. This fact explains why the main Fibonacci pattern plays the dominant role among other patterns of spiral phyllotaxis. The probability that the pattern becomes unstable varies for different patterns, which likely makes them more or less frequent, and thus easier or more difficult to encounter in nature. The unstable pattern inevitably transforms into another, as the computer simulations show. Theoretically predicted instability of low order phyllotaxis may be treated as one of the causes of natural ontogenetic transitions, occurring in plants. This, however, still does not explain why in nature some patterns with high order of phyllotaxis also change, quite readily one into the other, in shoot apical meristem’s ontogeny.
2
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The significance of gamma-and lambda-dislocations in transient states of phyllotaxis: how to get more from less - sometimes

100%
Zagorska-Marek B., Szpak M.
Acta Societatis Botanicorum Poloniae
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2016
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tom 85
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nr 4
In some plants, developmental changes of phyllotaxis are so frequent that the whole spectrum of phyllotactic patterns becomes available for investigation and thus many unknown subtleties of phyllotaxis come to light. Among these, Magnolia acuminata is the most prominent. In a series of experiments performed in silico with application of a simple geometric model of phyllotaxis, we were able to confront the empirical data on phyllotactic transitions occurring in magnolia flowers with the results of computer simulations. They revealed that in addition to the ratio between the sizes of plant organs, the history of developing pattern was also important, especially for the direction of ontogenetic changes. The parameters of size tolerance and vertical tolerance in positioning a new element in the first available space, brought the effects of simulations closer to the real patterns. They helped especially to resolve the enigma of multiplication of parastichies (γ-dislocations) observed sometimes during determined growth of magnolia floral axes. We conclude that ontogenetic changes in phyllotaxis result mainly from changing sizes of organs in the course of development and that the changes do not always occur with mathematical accuracy.
3

Badania nad zastosowaniem lizozymu i octanu sodu w celu przedłużenia trwałości mięsa drobiowego

81%
Malicki A., Trziszka T., Szpak M., Zrodlowska-Danek J.
Medycyna Weterynaryjna
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2010
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tom 66
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nr 10
The aim of the study was to examine the influence of lysozyme and sodium acetate on the durability of fresh vacuum-packed poultry meat stored under refrigeration. The entire study was conducted on 90 samples of breast muscles of broiler chickens. Samples of poultry meat were treated with a solution of lysozyme or sodium acetate. The first option included the usage of a 5% solution of lysozyme for samples of poultry meat. In the second variant, the research material was treated with a 2.5% solution of lysozyme and 2.5% sodium acetate solution. Solutions of lysozyme and sodium acetate were deposited on poultry meat in the form of spray. Samples of poultry meat were vacuum packed and stored at 3(±1)°C. Control samples were pectoral muscles without the addition of lysozyme and sodium acetate. The authors’ results confirm the effectiveness of solutions of lysozyme and sodium acetate in protecting the microbiological stability of raw poultry meat after its production and during storage. Samples of meat with the substances used in the experiment were less microbiologically polluted compared to control samples. Solutions of lysozyme and sodium acetate used in the pectoral muscles of broiler chickens caused a significant reduction of microbial growth in the first 2 weeks of storage.
4

Ocena biometryczna i eksterierowa remontów reproduktorów w Państwowym Stadzie Ogierów Białka w latach 1965-1985

81%
Budzynski M., Soltys L., Szpak M.
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
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1987
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tom 05
5

Zastosowanie wysokiego ciśnienia hydrostatycznego w celu przedłużenia trwałości past rybnych

71%
Malicki A., Sysak Z., Bruzewicz S., Zrodlowska-Danek J., Szpak M.
Medycyna Weterynaryjna
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2010
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tom 66
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nr 10
s.695-698,rys.,tab.,bibliogr.
The aim of this study was to reveal whether the application of high hydrostatic pressure (HHP) prolongs the shelf-life of traditionally manufactured fish paste stored under refrigeration (+4 ± 1°C). The experiment was performed on 180 fish paste samples: tuna fish paste, mackerel paste with paprika, mackerel paste with garlic, mackerel paste, and salmon paste. Microbiological status of traditionally manufactured, chemically preserved and pasteurized paste was compared with the status of the paste which had been subjected to a 15-minute HHP treatment (200 MPa, 300 MPa or 400 MPa) at 20°C. The samples were stored under refrigeration for six weeks with microbiological counts determined every two weeks. Directly after manufacturing, the total plate count in the traditionally manufactured paste ranged from 1.0 log cfu/g to 1.8 log cfu/g. An increase of this parameter up to 2.3 log cfu/g was noted after 6-week storage. Additionally, contamination with moulds and yeasts was observed in the traditionally manufactured fish paste after six weeks of storage (mean 2.0 log cfu/g). Neither bacteria nor moulds or yeasts were detected in the HHP-treated fish paste samples at any time point analyzed, irrespective of pressurization conditions (200 MPa, 300 MPa or 400 MPa). In conclusion, this study revealed that 200 MPa of high hydrostatic pressure is sufficient to prolong the shelf-life of traditionally manufactured fish paste stored under refrigeration for up to 6 weeks.
6

Evaluation of the antibacterial activity of cystatin against selected strains of Escherichia coli

51%
Szpak M., Trziszka T., Polanowski A., Grubek J., Golab K., Juszczynska K., Janik P., Malicki A., Szyplik K.
Folia Biologica
|
2014
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tom 62
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nr 3
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