While the central role of spermatozoa in sexual reproduction and fertilization is well understood, many functional attributes of sperm have yet to be elucidated at the molecular level. One key to ultimately understand the molecular basis of sperm function is to comprehensively characterize its biochemical composition. This crucial information has been lacking, as molecular characterization of the sperm cell cannot be assessed by classic gene expression assays since mature spermatozoa are transcriptionaly inert. Whole-cell shotgun proteomic approaches have revolutionized the molecular analysis of sperm form and function. We have utilized improved methodologies to re-analyze the D. melanogaster sperm proteome and characterize five additional Drosophila species sperm proteomes. This methodology, which included a 1D SDS-PAGE prefractionation step, resulted in good reproducibility between biological replicates and high quality sperm proteomes. An interspecific analysis of the sperm proteomes revealed that despite variation in protein composition, Drosophila sperm proteomes have a consistent functional profile and 519 proteins were identified a being conserved across the melanogaster subgroup within a phylogenetic framework. Evolution of the sperm proteome was explored in Mus musculus through the utilization of targeted proteomic datasets completed, which provided subcellular localizations for sperm components. This study resulted in several novel findings, including evidence for accelerated evolution as well as an enrichment of positive selection on genes found in the cell membrane and acrosome. This may be a result of the selective pressures encountered by these membrane proteins during sperm development, maturation and transit through the female reproductive tract where the sperm cell membrane, and eventually the acrosome, are exposed to the extracellular milieu and are available for direct cell-cell interactions. These findings not only reveal the varying evolutionary pressures acting on a single cell type but also highlights the utility of the proteomics technique in clarifying protein interaction and evolutionary history.

Chronic recurrent multifocal osteomyelitis (CRMO) is a rare, pediatric, autoinflammatory disease characterized by bone pain due to sterile osteomyelitis, and is often accompanied by psoriasis or inflammatory bowel disease. There are two syndromic forms of CRMO, Majeed syndrome and DIRA, for which the genetic cause is known. However, for the majority of cases, the genetic basis is unknown. Via whole-exome sequencing and linkage analysis, we determined the most likely causative mutations in four families. While the mutations are in three different genes – FBLIM1, PLCG2 and PIP; all three genes are involved in Fcγ signaling and osteoclast activation. In a large cohort of 61 individuals with CRMO, we performed gene and pathway based association analysis using the 1000 genomes participants of European ancestry as controls. One gene from the family-based analyses, ANO6, was significantly enriched for rare variants in our cohort of cases. ANO6 is involved in P2RX7- mediated inflammasome activation and in the regulation of bone mineralization. While no pathways were enriched for rare variants in the CRMO cohort after genome-wide correction, four pathways were significantly enriched for rare variants in the control samples, indicating a protective effect of the variants. The second most significant pathway, activation of chaperone genes by XBP1s, is relevant to CRMO pathogenesis as XBP1s is a transcription factor that attenuates ER stress, and regulates the expression of genes involved in RANKL signaling and bone remodeling. An association analysis using a larger set of cases followed by functional validation of candidate genes is necessary to confidently declare the mutations isolated in the work presented here to be pathogenic. Our preliminary findings suggest that mutations in genes involved in both the inflammatory response and bone remodeling underlie the pathogenesis of CRMO.

Whole body vibration (WBV) is a mode of exercise by which an individual stands on a vibration platform that may be oscillating and therefore creating vertical displacement which affects gravitational forces acting upon the whole body. Manipulations of platform amplitude or frequency can affect the rate of change of the WBV (i.e. acceleration) acting upon an individual. The specific influences of frequency or amplitude, however, are unknown. The aim of the study, therefore, was two fold; (1) to identify chronic WBV effects of neuromuscular performance within a community dwelling older adult sample, and; (2) to identify WBV methods that would elicit chronic neuromuscular performance changes within such a sample. The study incorporated a randomised controlled experimental design to examine the aim. Seventy-three community dwelling older adults freely consented to the requirements of the study (mean age = 72.0 years). Neuromuscular performance was quantified with the 5-Chair Stands test, the Timed Up and Go (TUG) test and the Tinetti test. Health Related Quality of Life (HRQOL) was qualified with the SF-36 Health Survey. A six week WBV intervention significantly changed the quantifiers of neuromuscular performance in a community dwelling older adult sample. The WBV intervention significantly reduced time taken to complete the 5-Chair Stands test (p <.05) and the TUG test (p <.05). The six week WBV intervention significantly improved Tinetti test scores (p <.05). The six week WBV intervention significantly improved all components of HRQOL. For the 5-Chair Stands test, a three WBV sessions per week intervention elicited significantly larger (p <.05) neuromuscular performance gains than a two WBV sessions per week intervention in the target sample. For the TUG test, a three WBV sessions per week intervention elicited significantly larger (p <.05) neuromuscular performance gains than a zero and one WBV session per week intervention in the target sample. A significant difference (p <.05) was found between pre-test and post-test Tinetti test scores for all WBV intervention groups. There was an insignificant difference (p >.05) found within the control group of community dwelling older adults for the Tinetti test. Detraining effects were observed three weeks after the cessation of the six week WBV intervention for the three WBV sessions per week group. Neuromuscular performance reduced after the detraining period. Vibration platform dynamics (manipulated frequency and controlled amplitude) showed that gravitational forces created by the WBV were safe since no injuries were associated with the intervention and since participant compliance was 100% during the six week WBV intervention. The methods of this study showed a chronic WBV intervention to be a safe and easily administered exercise to improve neuromuscular performance and HRQOL of a community dwelling older adult sample. Specifically, WBV could be used as a safe and effective tool to improve aspects of normal daily function such as body balance and gait speed.

Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or un-ground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy. Decortication of sorghum improved extrusion performance and products by allowing adequate formation and retention of air cells. Decortication to remove 20% of the original sorghum weight was enough to produce extrudates with characteristics comparable to those made from commercial yellow corn meal. Sorghum milled fractions with composition and particle size distribution similar to corn meal produced extrudates with higher expansion, lower bulk density and similar texture. In addition, sorghum extrudates were rated equal to corn meal extrudates by a taste panel for appearance, flavor, texture and overall characteristics. Extrudates made from polished rice were less expanded and whiter than extrudates made from sorghum. When processed under similar conditions, sorghum extrusion required more energy than corn meal extrusion. However, whole sorghum extrusion required less energy than corn meal extrusion. Unground sorghum samples (decorticated or non-decorticated) produced harder extrudates compared to those made from ground raw material. White sorghum is a feasible option for snack extrusion because of its versatility, product characteristics, cost and processing properties.

More than $18 billion of energy is wasted annually in the U.S. commercial building sector. Retro-Commissioning services have proven to be successful with relatively short payback times, but tools that support the commissioning effort in maintaining the optimal energy performance in a building are just not readily available. The current work in the field of fault detection and diagnostics of HVAC systems, its cost, complexity and reliance on improved sensor technology, will require years until it can become the mainstay in building energy management. In the meantime, a simplified system is needed today that can be robust and universal enough to use in most types of buildings, address the main concerns of building owners by focusing on consumption deviations that significantly affect the bottom line and provide them some assistance in the remediation of these problems. This thesis presents the results of the development and testing of an advanced prototype of the Automated Building Commissioning Analysis Tool (ABCAT), which has detected three significant energy consumption deviations through four live building implementations. The ABCAT has also demonstrated additional functional benefits of tracking the savings due to retro-commissioning efforts, verifying billed utility data in addition to its primary function of detecting significant consumption faults. Although similar attempts have been made in FDD at the whole building level, the simplification, flexibility, robustness and benefits of this new approach are expected to exhibit the characteristics that will be desired and desperately needed by industry professionals.

In response to evidence of inadequate fibre and magnesium intakes across the Canadian population, the most recent edition of Canada’s Food Guide included a recommendation for increased whole grain consumption. However, whole grain labelling on food packaging remains voluntary and unregulated. The aim of this research was to examine the nature of nutrition guidance provided by whole grain labelling in the Canadian marketplace through a survey of front-of-package nutrition-related marketing in three supermarkets and a detailed examination of nutrient content, ingredients, and price of breads. Whole grain promotion occurred on relatively few products, predominantly among processed foods, and it frequently appeared in conjunction with references to other nutritional characteristics. The whole grain labelling observed was not misleading with respect to highlighting products with whole grain ingredients and higher levels of fibre and magnesium content; however, products with whole grain labelling were less likely to be lower in price.

In response to evidence of inadequate fibre and magnesium intakes across the Canadian population, the most recent edition of Canada’s Food Guide included a recommendation for increased whole grain consumption. However, whole grain labelling on food packaging remains voluntary and unregulated. The aim of this research was to examine the nature of nutrition guidance provided by whole grain labelling in the Canadian marketplace through a survey of front-of-package nutrition-related marketing in three supermarkets and a detailed examination of nutrient content, ingredients, and price of breads. Whole grain promotion occurred on relatively few products, predominantly among processed foods, and it frequently appeared in conjunction with references to other nutritional characteristics. The whole grain labelling observed was not misleading with respect to highlighting products with whole grain ingredients and higher levels of fibre and magnesium content; however, products with whole grain labelling were less likely to be lower in price.

The 2005 Dietary Guidelines for Americans for the first time emphasized an increase in daily whole grain consumption in children, adolescents, and adults, and identified a recommended intake of 3 one-ounce servings per day. Despite national dietary policy recommendations and current scientific evidence encouraging an increase in whole grain intake, most Americans are consuming less than one whole grain serving per day. Therefore, a need to determine methods to increase whole grain intake in Americans does exist. One identified method would be to increase whole grain intake in children through the incorporation of whole grain foods into school meals. This study was designed to determine, through the creation of an online survey, methods utilized by school food service professionals overseeing HealthierUS School Challenge Gold rated elementary schools to successfully incorporate whole grain food products into school meals. Data collected from the online survey indicated school food service professionals that incorporated whole grains into their school meals by slowly modifying recipes and gradually incorporating new whole grain foods onto their existing menu were the most successful. Survey results also indicated that students preferred partial blend whole grain products compared to those made from 100% whole wheat. Additionally, survey participants reported barriers to whole grain food incorporation which included: product acceptability, whole grain product identification, whole grain product availability, and cost. There is a need to further understand measures that can be taken to successfully introduce more whole grain food products into elementary school lunches without causing a decrease in consumption of the school meals by students. Data gathered from this survey will be shared with the United States Department of Agriculture's Food and Nutrition Service (USDA-FNS) to provide technical assistance to schools participating in the National School Lunch Program and School Breakfast Program on how to successfully menu whole grain food products in their schools and maintain alignment with current national dietary recommendations.

More than $18 billion of energy is wasted annually in the U.S. commercial building sector. Retro-Commissioning services have proven to be successful with relatively short payback times, but tools that support the commissioning effort in maintaining the optimal energy performance in a building are just not readily available. The current work in the field of fault detection and diagnostics of HVAC systems, its cost, complexity and reliance on improved sensor technology, will require years until it can become the mainstay in building energy management. In the meantime, a simplified system is needed today that can be robust and universal enough to use in most types of buildings, address the main concerns of building owners by focusing on consumption deviations that significantly affect the bottom line and provide them some assistance in the remediation of these problems. This thesis presents the results of the development and testing of an advanced prototype of the Automated Building Commissioning Analysis Tool (ABCAT), which has detected three significant energy consumption deviations through four live building implementations. The ABCAT has also demonstrated additional functional benefits of tracking the savings due to retro-commissioning efforts, verifying billed utility data in addition to its primary function of detecting significant consumption faults. Although similar attempts have been made in FDD at the whole building level, the simplification, flexibility, robustness and benefits of this new approach are expected to exhibit the characteristics that will be desired and desperately needed by industry professionals.

Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or un-ground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy. Decortication of sorghum improved extrusion performance and products by allowing adequate formation and retention of air cells. Decortication to remove 20% of the original sorghum weight was enough to produce extrudates with characteristics comparable to those made from commercial yellow corn meal. Sorghum milled fractions with composition and particle size distribution similar to corn meal produced extrudates with higher expansion, lower bulk density and similar texture. In addition, sorghum extrudates were rated equal to corn meal extrudates by a taste panel for appearance, flavor, texture and overall characteristics. Extrudates made from polished rice were less expanded and whiter than extrudates made from sorghum. When processed under similar conditions, sorghum extrusion required more energy than corn meal extrusion. However, whole sorghum extrusion required less energy than corn meal extrusion. Unground sorghum samples (decorticated or non-decorticated) produced harder extrudates compared to those made from ground raw material. White sorghum is a feasible option for snack extrusion because of its versatility, product characteristics, cost and processing properties.