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The quality of visual information that is available to an animal is limited by the size of its eyes. Differences in eye size can be observed even between closely related individuals, yet we understand little about how this affects vision. Insects are good models for exploring the effects of size on visual systems because many insect species exhibit size polymorphism. Previous work has been limited
Identification of determinants of fate choices in hematopoietic stem cells (HSCs) is essential to improve the clinical use of HSCs and to enhance our understanding of the biology of normal and malignant hematopoiesis. Here, we show that high-mobility group AT hook 2 (HMGA2), a nonhistone chromosomal-binding protein, is highly and preferentially expressed in HSCs and in the most immature progenitor
In diabetes mellitus (DM), the kidneys are exposed to increased levels of hyperglycemia-induced oxidative stress. Elevated amounts of reactive oxygen species (ROS) are believed to provoke ultrastructural changes in kidney tissue and can eventually result in DM late complications such as diabetic nephropathy. While it is reported that glucagon-like peptide 1 receptors (GLP-1R) are present in the ki
Planetary migration is a major challenge for planet-formation theories. The speed of type-I migration is proportional to the mass of a protoplanet, while the final decade of growth of a pebble-accreting planetary core takes place at a rate that scales with the mass to the two-thirds power. This results in planetary growth tracks (i.e., the
We present two sensitivity function trade-offs that apply to a class of networks with a string topology. In particular we show that a lower bound on the H-infinity norm and a Bode sensitivity relation hold for an entire family of sensitivity functions associated with growing the network. The trade-offs we identify are a direct consequence of growing the network, and can be used to explain why poor
We consider least-squares approximation of a function of one variable by a continuous, piecewise-linear approximand that has a small number of breakpoints. This problem was notably considered by Bellman who proposed an approximate algorithm based on dynamic programming. Many suboptimal approaches have been suggested, but so far, the only exact methods resort to mixed integer programming with super
Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.The high-energy methods are designed to
High-pressure valve homogenization is a standard technique for nanoemulsion formation in low-viscosity formulations. It is applied extensively in industrial applications and in academic research. This chapter summarizes the scientific-based knowledge in terms of principal mechanisms of operation and practical applicability of the methodology. It is concluded that high-pressure valve homogenization
The high-pressure homogenizer (HPH) is, together with the rotor–stator mixer (RSM), the standard equipment for emulsification in many fields of chemical processing. Both give rise to intense turbulence which, in turn, gives rise to drop breakup. Previous investigations focus on average turbulent disruptive stress. However, turbulence is a stochastic phenomenon and drop breakup will be characterize
Unhealthy food in advertising has been suggested as a mediator for the increase in diet-related illness. This study quantitatively investigates changes in food advertising between 1995 and 2014 in terms of food categories promoted, macronutrient content, and percentage of foods classified as heathy or unhealthy from a sample of 7,199 ads from three Swedish food magazines. With the exception of inc
The high-pressure homogenizer (HPH) is used extensively in the processing of non-solid foods. Food researchers and producers use HPHs of different scales, from laboratory-scale (∼10 L/h) to the largest production-scale machines (∼50 000 L/h). Hence, the process design and interpretation of academic findings regarding industrial condition requires an understanding of differences between scales. Thi
Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results
Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product. This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industr
Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses
Food-emulsions often have high volume fractions of dispersed phase and are thus expected to show coalescence during emulsification, however, food-emulsion coalescence is difficult to measure in homogenizer equipment. This study experimentally estimates the rates of fragmentation and coalescence in a high viscosity and high volume fraction model emulsion subjected to pilot-scale rotor-stator mixing
Historically, home economics (HE) in general, and the consumer education sections in particular, have been criticized for transferring norms and values of conservative elites to the masses. This is in stark contrast to contemporary theoretical views of a modern HE aimed at educating emancipated and critical citizens, and also to modern curricula that emphasize the consequences of consumption rathe
Almost two thirds of home economics (HE) teachers in Sweden are formally unqualified (FU). Historically, HE has focused more on fostering and prescribing the 'right' choices whereas the modern (2011-) curriculum focuses on teaching consequences of choices and giving students tools for assessing alternatives. Restraining from prescribing norms requires a high degree of professionalism. The objectiv
Background: Health-related illnesses such as obesity and diabetes continue to increase, particularly in groups of low socioeconomic status. The increasing cost of nutritious food has been suggested as an explanation. Objective: To construct a price index describing the cost of a diet adhering to nutritional recommendations for a rational and knowledgeable consumer and, furthermore, to investigate
Increasing competition and regulatory changes place microsized enterprises (MSEs) in the agri-food sector under strong competitive pressure. Smallness may be a substantial barrier to success. Previous research suggests that networks can be used strategically to combat these constraints. However, there is a lack of understanding of the extent to which this finding may be applicable to MSEs and the
Overconsumption is a widely used term in science, media and among concerned consumers. What do we mean by this term? This study is based on the assumption that both the public debate on consumption and consumer research could benefit from better understanding how this term is used and from clarifying the definition. The primary aim of this study was to describe how the term 'overconsumption' is be
