Freeze casting of traditional ceramic suspensions and freeze casting of preceramic polymer solutions were directly compared as methods for processing porous ceramics. Alumina and polymethylsiloxane were freeze cast with four different organic solvents (cyclooctane, cyclohexane, dioxane, and dimethyl carbonate) to obtain ceramics with ∼70% porosity. Median pore sizes were smaller for solution freeze casting than for suspension freeze casting under identical processing conditions. The pore structures, which range from foam-like to lamellar, were correlated to the Jackson α-factor of the solvent; solvents with low α-factors yielded nonfaceted pore structures, while high α-factors produced more faceted structures. Intermediate α-factors resulted in dendritic pore structures and were most sensitive to the processing method. Small suspended particles ahead of a solid–liquid interface are hypothesized to destabilize the dendrite tip in suspension freeze casting resulting in more foam-like structures. Differences in processing details were highlighted, particularly regarding the improved freezing front observation possible with solution-based freeze casting.

Fish proteins have been reported to be more satiating than meat proteins. The objective was to determine the effect of different animal protein pre-meals on satiety. A total of ten intact female hounds were fed pork loin, beef loin, chicken breast, salmon fillet or pollock fillet. Each pre-meal was fed to contain 100 g protein. Blood was collected at 0, 5, 15, 30, 60, 90 and 120 min postprandially and analysed for glucose, insulin, total ghrelin, active glucagon-like peptide-1 (GLP-1) and plasma amino acids (AA). Dogs were fed 2 ×  metabolisable energy, 3 h following the pre-meal, and intake was determined 30, 60, 180 and 1440 min after food presentation. Glucose decreased over time (P < 0·001), but was lowest (P = 0·01) when dogs consumed pollock or chicken. Insulin increased (P < 0·0001) over time, and was greater (P = 0·09) when dogs consumed salmon. GLP-1 increased (P < 0·001) over time, and was greatest (P = 0·04) when dogs consumed beef. Ghrelin decreased (P < 0·0001) over time for all pre-meals. The tryptophan:large neutral AA ratio tended to be greater (P = 0·08) when dogs consumed pork, salmon and pollock. Different protein sources may influence blood markers in dogs, but it does not appear that fish substrates have different satiating abilities than mammalian or avian sources.

It is well established that in human subjects a proportion of urea production undergoes hydrolysis in the gastrointestinal tract with release of N potentially available for amino acid synthesis. Previous studies have suggested adaptive changes in urea kinetics, with more urea-N retained within the metabolic pool during reduced dietary intakes of energy and protein. We therefore investigated the effect of rate and extent of weight loss on adaptive changes in urea kinetics in two groups (each n 6) of obese men (mean age 43 (sd 12) years, BMI 34·8 (sd 2·9)kg/m2) during either total starvation for 6d or a very-low-energy diet (2·55MJ/d) for 21d. Subjects were resident in the Human Nutrition Unit of the Rowett Research Institute (Aberdeen, Scotland, UK) and lost 6 and 9% initial body weight within the starvation and dieting groups respectively. Changes in urea-N metabolism were assessed by stable isotope tracer kinetics using [15N15N]urea infused intravenously for 36h before, during and after weight loss. In response to weight loss, urea production decreased (P<0·01) by 25% from 278 to 206μmol urea-N/h per kg within the dieting group only. However, no changes were observed in the proportion of urea being hydrolysed in the gastrointestinal tract (range 20–25%) or in the proportion of N retained for anabolic purposes (80–85% urea-N from gastrointestinal hydrolysis) within either group. It was concluded that no adaptive changes in urea kinetics occurred in response to either the different rate or extent of weight loss.