Improving the Signal-to-Noise Ratio of Axial Displacement Measurements of Microspheres Based on Compound Digital Holography Microscopy Combined with the Reconstruction Centering Method.

In 3D microsphere tracking, unlike in-plane motion that can be measured directly by a microscope, axial displacements are resolved by optical interference or a diffraction model. As a result, the axial results are affected by the environmental noise. The immunity to environmental noise increases with measurement accuracy and the signal-to-noise ratio (SNR). In compound digital holography microscopy (CDHM)-based measurements, precise identification of the tracking marker is critical to ensuring measurement precision. The reconstruction centering method (RCM) was proposed to suppress the drawbacks caused by installation errors and, at the same time, improve the correct identification of the tracking marker. The reconstructed center is considered to be the center of the microsphere, rather than the center of imaging in conventional digital holographic microscopy. This method was verified by simulation of rays tracing through microspheres and axial moving experiments. The axial displacements of silica microspheres with diameters of 5 µm and 10 µm were tested by CDHM in combination with the RCM. As a result, the SNR of the proposed method was improved by around 30%. In addition, the method was successfully applied to axial displacement measurements of overlapped microspheres with a resolution of 2 nm.

Multiplex detection of six swine viruses on an integrated centrifugal disk using loop-mediated isothermal amplification.

Advances in molecular testing and microfluidic technologies have opened new avenues for rapid detection of animal viruses. We used a centrifugal microfluidic disk (CMFD) to detect 6 important swine viruses, including foot-and-mouth disease virus, classical swine fever virus, porcine reproductive and respiratory swine virus-North American genotype, porcine circovirus 2, pseudorabies virus, and porcine parvovirus. Through integrating the loop-mediated isothermal amplification (LAMP) method and microfluidic chip technology, the CMFD could be successfully performed at 62℃ in 60 min. The detection limit of the CMFD was 3.2 × 102 copies per reaction, close to the sensitivity of tube-type LAMP turbidity methods (1 × 102 copies per reaction). In addition, the CMFD was highly specific in detecting the targeted viruses with no cross-reaction with other viruses, including porcine epidemic diarrhea virus, transmissible gastroenteritis virus, and porcine rotavirus. The coincidence rate of CMFD and conventional PCR was ~94%; the CMFD was more sensitive than conventional PCR for detecting mixed viral infections. The positive detection rate of 6 viruses in clinical samples by CMFD was 44.0% (102 of 232), whereas PCR was 40.1% (93 of 232). Thirty-six clinical samples were determined to be coinfected with 2 or more viruses. CMFD can be used for rapid, sensitive, and accurate detection of 6 swine viruses, offering a reliable assay for monitoring these pathogens, especially for detecting viruses in widespread mixed-infection clinical samples.

Bacterial communities in prepared foods available at supermarkets in Beijing, China.

Prepared foods have received increasing attention owing to their convenience, rapidness, and ease of processing in a fast-paced life. The bacterial diversity and composition vary among different prepared foods and are closely related to food safety and human health. However, the knowledge on the bacterial community in prepared foods is still limited. In this study, the bacterial diversity in three kinds of prepared foods (meat, aquatic, and dish) available at supermarkets in Beijing was examined by using the high throughput sequencing technology to identify bacterial 16S rRNA genes. Alpha diversity analysis indicated that Proteobacteria and Firmicutes were the predominant bacterial phyla in prepared meat products, which accounted for 35-49% and 42-58% of the total sequences, respectively. Similar results were observed in prepared aquatic products, except salmon, which had a relatively unique bacterial community with Proteobacteria accounting for 90.72%. In prepared dishes, the proportions of Proteobacteria and Firmicutes were about 39-74% and 8-37%, respectively. The predominant bacterial genera detected in all samples within each kind of prepared foods were used to examine the differences in the bacterial community among three kinds of prepared foods. Results showed that the bacterial community in prepared meat products was much more diverse (14 genera) than those in prepared aquatic products (6 genera) and prepared dishes (2 genera). Acinetobacter was detected in all 288 prepared products. The bacterial community structures of prepared meat and aquatic products were more similar compared to those of prepared dishes. On the other hand, in prepared meat products, the bacterial communities of the samples with the same materials or brands were more similar, and further, among the sample with the same brands, the bacterial communities of the samples from the development zone were clearly different from those of the samples from the main urban area. In prepared aquatic products, the bacterial communities of the samples from the same region were also more similar. In prepared dish products, the bacterial communities of the samples with the same foodstuff or cooking style were more similar. In conclusion, this study revealed that the origin and type of prepared food ingredients, along with the sales location and processing methods, influenced microbial diversity and composition.

[The way to identify the man-made-lime in Neolithic in China].

Archaeological studies indicated that the "Baihuimian" building material has been excavated widely in the Neolithic Age, which was not only hard, but also of beauty and cleanly. Archaeologist concluded that the "Baihuimian" may be the earliest man-made-lime in China. So, the infrared spectroscopy was used to analyze the "Baihuimian" and "Baitiaoshi" from Taosi site. The results indicated that the ratio of upsilon2 to upsilon4 is markedly different between "Baihuimian" and "Baitiaoshi" by infrared spectroscopy which shows that there is a big difference in the disorder parameter of calcium carbonate crystal, suggesting calcined "Baihuimian" is identified depending on infrared spectroscopy. Thereby, it offers a simpler and more efficient method to study the origin of lime. Meanwhile, the temper of "Baihuimian" was also analyzed by microscope and infrared spectroscopy methods, respectively, which proves that the mixed materials (admixture) in "Baihuimian" is cellulose.