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Notes: The Cordilleran orogen in south-eastern Alaska includes 14 distinct metamorphic belts that make up three major metamorphic complexes, from east to west: the Coast plutonic–metamorphic complex in the Coast Mountains; the Glacier Bay–Chichagof plutonic–metamorphic complex in the central part of the Alexander Archipelago; and the Chugach plutonic–metamorphic complex in the northern outer islands. Each of these complexes is related to a major subduction event. The metamorphic history of the Coast plutonic–metamorphic complex is lengthy and is related to the Late Cretaceous collision of the Alexander and Wrangellia terranes and the Gravina overlap assemblage to the west against the Stikine terrane to the east. The metamorphic history of the Glacier Bay–Chichagof plutonic–metamorphic complex is relatively simple and is related to the roots of a Late Jurassic to late Early Cretaceous island arc. The metamorphic history of the Chugach plutonic–metamorphic complex is complicated and developed during and after the Late Cretaceous collision of the Chugach terrane with the Wrangellia and Alexander terranes.The Coast plutonic–metamorphic complex records both dynamothermal and regional contact metamorphic events related to widespread plutonism within several juxtaposed terranes. Widespread moderate-P/T dynamothermal metamorphism affected most of this complex during the early Late Cretaceous, and local high-P/T metamorphism affected some parts during the middle Late Cretaceous. These events were contemporaneous with low- to moderate-P, high-T metamorphism elsewhere in the complex. Finally, widespread high-P–T conditions affected most of the western part of the complex in a culminating late Late Cretaceous event. The eastern part of the complex contains an older, pre-Late Triassic metamorphic belt that has been locally overprinted by a widespread middle Tertiary thermal event.The Glacier Bay–Chichagof plutonic–metamorphic complex records dominantly regional contact-metamorphic events that affected rocks of the Alexander and Wrangellia terranes. Widespread low-P, high-T assemblages occur adjacent to regionally extensive foliated granitic, dioritic and gabbroic rocks. Two closely related plutonic events are recognized, one of Late Jurassic age and another of late Early and early Late Cretaceous age; the associated metamorphic events are indistinguishable. A small Late Devonian or Early Mississippian dynamothermal belt occurs just north-east of the complex. Two older low-grade regional metamorphic belts on strike with the complex to the south are related to a Cambrian to Ordovician orogeny and to a widespread Middle Silurian to Early Devonian orogeny.The Chugach plutonic–metamorphic complex records a widespread late Late Cretaceous low- to medium/high-P, moderate- T metamorphic event and a local transitional or superposed early Tertiary low-P, high-T regional metamorphic event associated with mesozonal granitic intrusions that affected regionally deformed and metamorphosed rocks of the Chugach terrane. The Chugach complex also includes a post-Late Triassic to pre-Late Jurassic belt with uncertain relations to the younger belts.

Notes: An inverted metamorphic gradient is preserved in the western metamorphic belt near Juneau, Alaska. The western metamorphic belt is part of the Coast plutonic–metamorphic complex of western Canada and southeastern Alaska that developed as a result of tectonic overlap and/or compressional thickening of crustal rocks during collision of the Alexander and Stikine terranes. Detailed mapping of pelitic single-mineral isograds, systematic changes in mineral assemblages, and silicate geothermometry indicate that thermal peak metamorphic conditions increase structurally upward over a distance of about 8 km. Peak temperatures of metamorphism increase progressively from about 530 °C for the garnet zone to about 705 °C for the upper kyanite–biotite zone. Silicate geobarometry suggests that the thermal peak metamorphism occurred under pressures of 9–11 kbar. The metamorphic isograds are in general parallel to the tonalite sill that is regionally continuous along the east side of the western metamorphic belt, although truncation of the isograds north of Juneau indicates that the sill intrusion continued after the isograds were established. Our preferred interpretation of the cause of the inverted gradient is that it formed during compression of a thickened wedge of relatively wet and cool rocks in response to heat flow associated with the formation and emplacement of the tonalite sill magma. Garnet rim compositions and widespread growth of chlorite suggest partial re-equilibration of the schists under pressures of 5–6 kbar during uplift in response to final emplacement and crystallization of the tonalite sill. The combined results of this study with previous studies elsewhere in the western metamorphic belt indicate that high-T/high-P metamorphism associated with the collision of the Alexander and Stikine terranes was a long-lived event, extending from about 98 Ma to about 67 Ma.

Notes: A dog hair and dander (DHD) extract was prepared from hair obtained from mixed breeds. By SDS-polyacrylamide gel electrophoresis (SDS–PAGE) and immunoblotting, using sera from 32 dog-allergic subjects, a number of IgE radio-staining bands could be seen. In 78% of sera a protein of molecular weight (MW) of 21 000 daltons, designated Ag X, was found to bind IgE and in 34% it did so strongly. This allergen was isolated from DHD by size-exclusion and ion exchange chromatography. The final product was a single allergen of MW of 21 000 and an isoelectric point of approximately 5.2. An additional protein-staining band could still be seen of MW of 24 000 daltons. Using a serum which contained IgE antibodies only to Ag X, this allergen was found only in DHD extract and dog saliva and was absent from dog serum and urine. It was the same dog allergen that we [1] reported as Ag 8 using crossed radio-immunoelectrophoresis (CRIE) and that Blands et al. [2] and Løwenstein [3] described as Ag 13. We propose that this major dog allergen be given the title Can f I according to the new allergen nomenclature.

Notes: The spoilage of vacuum-packaged sliced luncheon meats at 5°C by Microbacterium thermosphactum and lactobacilli was studied using analytical taste panels. M. thermosphactum caused rapid spoilage. “Off” aroma was significant at about the time the bacterial population reached 108/g and “off” flavor 2–3 days later. In contrast homofermentative lactobacilli caused spoilage much more slowly. No “off” aroma was detected with products which had carried a population of 108/e. for 21 days the time at which “off” flavor first became significant. Heterofermentative lactobacilli were intermediate in their effect. Thus shelf life is dependent upon the types of bacteria present. Under such circumstances a “total count” microbiological standard is of little value.

Notes: Pressures of the order of 100 MNm—2 applied for 2.5 min or longer to postrigor muscle heated to 40–60°C improved the tenderness of the meat when subsequently cooked. The magnitude of the effect depended on the intensity and duration of pressurization, and the temperature attained by the meat during pressurization. As judged by taste panel assessment and by shear values of the cooked meat, the properties of pressure-heat treated postrigor muscle approximated those of prerigor pressurized muscle. The process is effective in overcoming toughness associated with contracted muscle. It is suggested that the treatment operates on the myofibrillar component of toughness.

Notes: “High linoleic” meat with fat containing up to 20% linoleic acid was produced by feeding a protected lipid supplement to sheep and steers. A comparison was made of the frozen storage life of this meat and of conventional meat, packaged in sealed polyethylene film pouches and stored at -10°C or at -20°C. Peroxide development was much more rapid in adipose tissue from high linoleic meat stored at -10°C. Rate of peroxide development in high hnoleic meat was greatly decreased when stored at -20°C. Taste panel assessments indicated that high linoleic meat stored at -10°C developed rancid odors and flavors 2-3 times more rapidly than did conventional meat.