Holocene coral patch reef ecology and sedimentary architecture, Northern Belize, Central America

Energy Technology Data Exchange (ETDEWEB)

Mazzullo, S.J.; Anderson-Underwood, K.E.; Burke, C.D.; Bischoff, W.D. (Wichita State Univ., KS (United States))

1992-12-01

Coral patch reefs are major components of Holocene platform carbonate facies systems in tropical and subtropical areas. The biotic composition, growth and relationship to sea level history, and diagenetic attributes of a representative Holocene patch reef ([open quotes]Elmer Reef[close quotes]) in the Mexico Rocks complex in northern Belize are described and compared to those of Holocene patch reefs in southern Belize. Elmer Reef has accumulated in shallow (2.5 m) water over the last 420 yr, under static sea level conditions. Rate of vertical construction is 0.3-0.5 m/100 yr, comparable to that of patch reefs in southern Belize. A pronounced coral zonation exists across Elmer Reef, with Monastrea annularis dominating on its crest and Acropora cervicornis occurring on its windward and leeward flanks. The dominance of Montastrea on Elmer Reef is unlike that of patch reefs in southern Belize, in which this coral assumes only a subordinate role in reef growth relative to that of Acropora palmata. Elmer Reef locally is extensively biodegraded and marine, fibrous aragonite and some bladed high-magnesium calcite cements occur throughout the reef section, partially occluding corallites and interparticle pores in associated sands. Patch reefs in southern Belize have developed as catch-up and keep-up reefs in a transgressive setting. In contrast, the dominant mode of growth of Elmer Reef, and perhaps other patch reefs in Mexico Rocks, appears to be one of lateral rather than vertical accretion. This style of growth occurs in a static sea level setting where there is only limited accommodation space because of the shallowness of the water, and such reefs are referred to as [open quotes]expansion reefs[close quotes]. 39 refs., 8 figs., 2 tabs.

First results on fast baking

International Nuclear Information System (INIS)

Visentin, B.; Gasser, Y.; Charrier, J.P.

2006-01-01

High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120deg, C. With such treatment, the intrinsic quality factor Q 0 is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the 'fast baking' (145deg, C/3h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to:*time reduction and *possibility to combine baking and drying during cavity preparation

Selected Baking Formulas.

Science.gov (United States)

Bogdany, Melvin

This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…

First results on fast baking

Energy Technology Data Exchange (ETDEWEB)

Visentin, B. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)]. E-mail: bvisentin@cea.fr; Gasser, Y. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France); Charrier, J.P. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)

2006-07-15

High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120deg, C. With such treatment, the intrinsic quality factor Q{sub 0} is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the 'fast baking' (145deg, C/3h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to:*time reduction and *possibility to combine baking and drying during cavity preparation.

Ticks and rickettsiae from wildlife in Belize, Central America.

Science.gov (United States)

Lopes, Marcos G; May Junior, Joares; Foster, Rebecca J; Harmsen, Bart J; Sanchez, Emma; Martins, Thiago F; Quigley, Howard; Marcili, Arlei; Labruna, Marcelo B

2016-02-02

The agents of spotted fevers in Latin America are Rickettsia rickettsii, R. parkeri, Rickettsia sp. strain Atlantic rainforest, and R. massiliae. In Continental Central America, R. rickettsii remains the only known pathogenic tick-borne rickettsia. In the present study, ticks were collected from wild mammals in natural areas of Belize. Besides providing new data of ticks from Belize, we investigated rickettsial infection in some of these ticks. Our results provide ticks harboring rickettsial agents for the first time in Central America. Between 2010 and 2015, wild mammals were lived-trapped in the tropical broadleaf moist forests of central and southern Belize. Ticks were collected from the animals and identified to species by morphological and molecular analysis (DNA sequence of the tick mitochondrial 16S RNA gene). Some of the ticks were tested for rickettsial infection by molecular methods (DNA sequences of the rickettsial gltA and ompA genes). A total of 84 ticks were collected from 8 individual hosts, as follows: Amblyomma pacae from 3 Cuniculus paca; Amblyomma ovale and Amblyomma coelebs from a Nasua narica; A. ovale from an Eira Barbara; A. ovale, Amblyomma cf. oblongoguttatum, and Ixodes affinis from a Puma concolor; and A. ovale, A. coelebs, A. cf. oblongoguttatum, and I. affinis from two Panthera onca. Three rickettsial agents were detected: Rickettsia amblyommii in A. pacae, Rickettsia sp. strain Atlantic rainforest in A. ovale, and Rickettsia sp. endosymbiont in Ixodes affinis. The present study provides unprecedented records of ticks harboring rickettsial agents in the New World. An emerging rickettsial pathogen of South America, Rickettsia sp. strain Atlantic rainforest, is reported for the first time in Central America. Besides expanding the distribution of 3 rickettsial agents in Central America, our results highlight the possible occurrence of Rickettsia sp. strain Atlantic rainforest-caused spotted fever human cases in Belize, since its possible

Antibacterial activity of baking soda.

Science.gov (United States)

Drake, D

1997-01-01

The antibacterial activity of baking soda (sodium bicarbonate) was assessed using three different experimental approaches. Standard minimum inhibitory concentration analyses revealed substantial inhibitory activity against Streptococcus mutans that was not due to ionic strength or high osmolarity. Short-term exposure assays showed significant killing of bacterial suspensions when baking soda was combined with the detergent sodium dodecylsulfate. Multiple, brief exposures of sucrose-colonized S mutans to baking soda and sodium dodecylsulfate caused statistically significant decreases in numbers of viable cells. Use of oral health care products with high concentrations of baking soda could conceivably result in decreased levels of cariogenic S mutans in saliva and plaque.

Diet of the Antillean manatee (Trichechus manatus manatus) in Belize, Central America

Science.gov (United States)

Allen, Aarin Conrad; Beck, Cathy A.; Bonde, Robert K.; Powell, James A.; Gomez, Nicole Auil

2017-01-01

Belize contains important habitat for Antillean manatees (Trichechus manatus manatus) and provides refuge for the highest known population density of this subspecies. As these animals face impending threats, knowledge of their dietary habits can be used to interpret resource utilization. The contents of 13 mouth, 6 digestive tract (stomach, duodenum and colon), and 124 fecal samples were microscopically examined using a modified point technique detection protocol to identify key plant species consumed by manatees at two important aggregation sites in Belize: Southern Lagoon and the Drowned Cayes. Overall, 15 different items were identified in samples from manatees in Belize. Five species of seagrasses (Halodule wrightii, Thalassia testudinum, Ruppia maritima, Syringodium filiforme, and Halophila sp.) made up the highest percentage of items. The red mangrove (Rhizophora mangle), was also identified as an important food item. Algae (Ulva sp., Chara sp., Lyngbya sp.) and invertebrates (sponges and diatoms) were also consumed. Variation in the percentage of seagrasses, other vascular plants, and algae consumption was analyzed as a 4-factor analysis of variance (ANOVA) with main effects and interactions for locality, sex, size classification, and season. While sex and season did not influence diet composition, differences for locality and size classification were observed. These results suggest that analysis of diet composition of Antillean manatees may help to determine critical habitat and use of associated food resources which, in turn can be used to aid conservation efforts in Belize.

A Prevalence Study of Intestinal Parasites in Southern Belize

National Research Council Canada - National Science Library

Aimpun, Pote

2000-01-01

A biomedical survey of stool specimens from 82% of the population (n=672) of S villages in Toledo District, Belize were examined by the formalin-ethyl acetate concentration technique for the prevalence of intestinal parasitic infections...

Belize it or not:implied contract terms in Marks and Spencer v BNP Paribas

OpenAIRE

McCunn, Joanna

2016-01-01

In Marks and Spencer v BNP Paribas, the Supreme Court restated the law on the implication of terms in fact, rejecting the previously authoritative approach taken by Lord Hoffmann in Attorney General of Belize v Belize Telecom Ltd. This article examines two major departures from Belize in Lord Neuberger’s leading judgment: the treatment of implication as a process separate from interpretation, and a return to the ‘traditional tests’ for the implication of terms. It argues that these are retrog...

Baking method for thermonuclear reactor

International Nuclear Information System (INIS)

Kobayashi, Shigetada.

1986-01-01

Purpose: To improve the heat transmission property to the reactor core structures thereby shortening the baking time for the reactor core in thermonuclear reactors. Constitution: High temperature airs are supplied from a baking system to cooling pipeways disposed within reactor core structures and helium gas is supplied from a helium gas supply system through the reactor core structures to the inside of the reactor core for scavenging. The scavenging operation may be combined with vacuum suction. Further, the inside of the reactor is scavenged while maintaining at such a negative pressure as within a range not degrading the heat conduction property. Since the helium gas is chemically inert and poor in the depositing property, it shows no adsorbability even for the material heated to high temperature. Further, since the diffusion and heat conduction properties are high, the heat conduction property to the materials upon baking can be improved to shorten the baking time. No disadvantages are caused by the introduction of the helium gas upon baking. (Kawakami, Y.)

The Epidemiology of Malaria in Belize, 1989-1999

Science.gov (United States)

2003-02-01

prevalence of nodules of Onchocerca volvulus in Guatemala over the last four decades. Trop Med Parasitol 37: 28-34 CHAPTER 2 Manuscript 1 33 Mapping...Onchocerca volvulus in Guatemala over the last four decades. Trop Med Parasitol 37: 28-34 53 Figure 1: Villages (represented as blue dots) in Belize

Baking Powder Wars

OpenAIRE

Civitello, Linda

2017-01-01

How did a mid-nineteenth century American invention, baking powder, replace yeast as a leavening agent and create a culinary revolution as profound as the use of yeast thousands of years ago?The approach was two-pronged and gendered: business archives, U.S. government records and lawsuits revealed how baking powder was created, marketed, and regulated. Women’s diaries and cookbooks—personal, corporate, community, ethnic—from the eighteenth century to internet blogs showed the use women made o...

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion.

Science.gov (United States)

Hughes, Adrienne; Brown, Alisha; Valento, Matthew

2016-09-01

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

Condom promotion in Belize: self-efficacy of Belizean nurses.

Science.gov (United States)

Nash, W A

2011-12-01

Outside of abstinence, correct and consistent condom use is the single most effective tool to prevent the transmission human immunodeficiency virus (HIV). This is particularly true in countries such as Belize where incidence rates remain high. Women are physiologically at higher risk for HIV, and many feel powerless to insist on condom use. Although nurses are in a position to promote condom use, variables that influence this decision are not clearly understood. In this study, we examined variables that influence a nurses' self-efficacy to promote and teach condom use to women specifically to reduce their HIV risk. Data related to self-efficacy, vicarious experience related to condom use promotion and a nurse's sexual relationship power were collected from nurses practising in Belize (n = 60). These data were cross-sectional and collected at the annual nurses' conference. Both years of nursing education and positive vicarious experience promoting and teaching condom use to women were positively correlated to their self-efficacy to do so. Vicarious experience was significantly correlated to self-efficacy in a subgroup of nurses with lower sexual relationship power but not in those with higher sexual relationship power. When designing HIV continuing education programmes for nurses in Belize, it is important to consider level of nursing education and access to vicarious experience such as mentoring and role modelling. An additional factor to consider is the influence that a nurse's power in her own primary sexual relationship may play in the formation of her self-efficacy. © 2011 The Author. International Nursing Review © 2011 International Council of Nurses.

A new species of Cinnamomum (Lauraceae) from the Bladen Nature Reserve, southern Belize.

Science.gov (United States)

Brewer, Steven W; Stott, Gail L

2017-01-01

A new species in the Lauraceae, Cinnamomum bladenense S.W. Brewer & G.L. Stott, is described from the Bladen Nature Reserve in southern Belize. The new species is similar to Cinnamomum brenesii (Standl.) Kosterm., from which it differs by its much smaller, narrowly-campanulate flowers, its inner tepals glabrous abaxially, its shorter petioles, its minutely sericeous younger twigs, and its abaxial leaf surfaces not glaucous and with prominent secondary venation. A description, preliminary conservation assessment, and photographs of the species as well as a key to and notes on the Cinnamomum of Belize are provided.

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

Directory of Open Access Journals (Sweden)

Adrienne Hughes

2016-09-01

Full Text Available Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

International Uranium Resources Evaluation Project (IUREP) national favourability studies: Belize (Former British Honduras)

International Nuclear Information System (INIS)

1977-08-01

Belize is a well-forested area of 22,960 square kilometers. Its capital is Belmopan. The country is generally flat north of the capital city. The flat, swampy Caribbean Coast of Belize gradually ascends to the low peaks of the Maya and Cockscomb Mountains (elevation to 1,120 meters). The area south of the Maya Mountains is much more rugged than the area to the north. The country is drained by seventeen rivers, the chief ones being the Belize, Hondo, New, Sibun, Monkey and Moho. There is 'hurricane danger in the July-October period. Belize has reportedly been surveyed by Gamma Ray Spectrometer for phosphates which probably would have contained sufficient uranium to be detectable. The survey traversed about 1,000 line kms along major north-south and east-west roads as well as many secondary roads and trails. The uranium readings ranged from 0. to 9.9 ppm with a uranium content of 1-2 ppm in the limestone areas and 2-7 ppm in the alluvium-covered areas. The U/Th ratio varied from 0.11 to 1.65. A recent traverse across the Mountain Pine Ridge batholith gave one reading as high as 36 ppm but the average was about 9-10 ppm. The upper 1000-3000 feet of core and cuttings from nine deep oil wells were checked for phosphates and uranium. Most of the core and cuttings were almost pure limestones. The P 2 0 3 content was less than 0.05 percent and no uranium was detected. It is very doubtful that any significant uranium occurrences will be found in the sediments surrounding the Maya Mountain uplift. However, there is a slight chance that uranium might occur in the granites and pegmatites in the Maya Mountains. The potential of Belize is estimated to be in the less than 1.000 tonnes uranium range, considering the restricted range, of geologic environments encountered there

Forest to agriculture conversion in southern Belize: Implications for migrant land birds

Science.gov (United States)

Spruce, J.P.; Dowell, B.A.; Robbins, C.S.; Sader, S.A.; Doyle, Jamie K.; Schelhas, John

1993-01-01

Central America offers a suite of neotropical habitats vital to overwintering migrant land birds. The recent decline of many forest dwelling avian migrants is believed to be related in part to neotropical deforestation and land use change. However, spatio-temporal trends in neotropical habitat availability and avian migrant habitat use are largely unknown. Such information is needed to assess the impact of agriculture conversion on migrant land birds. In response, the USDI Fish and Wildlife Service and the University of Maine began a cooperative study in 1988 which applies remote sensing and field surveys to determine current habitat availability and avian migrant habitat use. Study sites include areas in Belize, Costa Rica, Guatemala and southern Mexico. Visual assessment of Landsat TM imagery indicates southern Belize forests are fragmented by various agricultural systems. Shifting agriculture is predominant in some areas, while permanent agriculture (citrus and mixed animal crops) is the primary system in others. This poster focuses on efforts to monitor forest to agriculture conversion in southern Belize using remote sensing, field surveys and GIS techniques. Procedures and avian migrant use of habitat are summarized.

The prevalence of hepatitis A, B and C infection among different ethnic groups in Belize.

Science.gov (United States)

Craig, P G; Bryan, J P; Miller, R E; Reyes, L; Hakre, S; Jaramillo, R; Krieg, R E

1993-10-01

Little is known about the prevalence of infection with hepatitis viruses in Belize, Central America. We conducted a serologic survey among members of the Belize Defence Force (BDF), which is composed of the five major ethnic groups in Belize, to estimate prevalence rates of hepatitis A, B, and C among military-aged men and women in Belize. Of approximately 600 men and women in the BDF, 492 (82%) completed a questionnaire and blood collection. Antibody to hepatitis A was found in 94%, with similar rates by age, sex, rank, and ethnicity. Antibody to hepatitis B core antigen (anti-HBc) was found in 31%. Rates of anti-HBc varied significantly among the ethnic groups with the lowest rates in Mestizo (5%) and Mayan Indians (9%), and significantly higher rates among Creoles (30%) and Garifuna (56%). Rates increased with increasing age from 28% in those 18-24 years old to 35% in those > or = 35 years old (P = 0.07, by chi-square test for trend). Hepatitis B surface antigen was found in 21 (4%) overall. Antibody to hepatitis C was found in two (0.4%). In this young healthy population, exposure to hepatitis A before the age of 18 is almost universal, while exposure to hepatitis B is related to age and ethnic origin.

Bake hardening of nanograin AA7075 aluminum alloy

International Nuclear Information System (INIS)

Dehghani, Kamran

2011-01-01

Highlights: ► The bake hardening behavior of AA7075 was studied and compared with its coarse-grain counterpart. ► Nanograin AA7075 exhibited 88–100% increase in bake hardenability. ► Nanograin AA7075 exhibited 36–38% increase in final yield strength after baking. ► Maximum bake hardenability and final yield stress were about 185 MPa and 719 MPa. - Abstract: In the present work, the bake hardening of nanostructured AA7075 aluminum alloy was compared with that of its coarse-grain counterpart. Surface severe plastic deformation (SSPD) was used to produce nanograin layers on both surfaces of workpieces. The nanostructured layers were characterized using scanning electron microscopy (SEM) and atomic force microscopy (AFM) techniques. The thickness of nanostructured layer, having the grains of 50–110 nm, was about 75 μm on each side of workpiece. The bake hardenability of nanograin and coarse-grain AA7075 was then compared by pre-straining to 2, 4 and 6% followed by baking at 100 °C and 200 °C for 20 min. Comparing to coarse-grain case, there was about 88–100% increase in bake hardenability and about 36–38% increase in yield strength after the bake hardening of present nanograin AA7075. Such an increase in bake hardenability and strength was achieved when the thickness of two nanograin layers was about only one-tenth of the whole thickness.

Mayamontana coccolobae (Basidiomycota), a new sequestrate taxon from Belize

Science.gov (United States)

Michael A. Castellano; James M. Trappe; D. Jean Lodge

2007-01-01

A new semi-hypogeous, sequestrate genus and species in the Basidiomycota is described from the Maya Mountains of Belize, where it was fruiting in association with Coccoloba belizensis. Mayamontana coccolobae is characterized by small, bright orange basidiomata with a friable, loculate, red-orange to red gleba and bilaterally...

Economics of an ecotourism operation in Belize

Science.gov (United States)

Kangas, Patrick; Shave, Mary; Shave, Paul

1995-09-01

The economic inputs and outputs for the Possum Point Biological Station in Belize during 1990 1992 are described to illustrate some aspects of an ecotourism operation. Eight hundred fifty-four people in 59 groups visited Possum Point during the study period to tour rain forests, estuaries, and coral reefs. The economic input to Possum Point from these groups increased from 74,552 in 1990 to 166,268 in 1992. Outputs were for license fees, capital improvements, goods and services, labor, fossil fuels, and development of a historic sugar mill site. An annual donation was also made to a scholarship fund for local Belizean students. The net cash balance of income and outputs changed from negative (-6678) in 1990 to positive (+4811) in 1992, suggesting development of the economic operation. Possum Point meets the economic criteria for ecotourism by feeding back some tourist monies for community and environmental support, particularly donations for the sugar mill site and the scholarship fund. Most of the outputs from Possum Point (about 80%) were retained in the local economy through employment and purchases, which have a positive influence on the local community. We conclude that ecotourism operations, such as Possum Point, offer important sustainable development opportunities for Belize.

Geochemistry of crude oils, seepage oils and source rocks from Belize and Guatemala

DEFF Research Database (Denmark)

Petersen, H.I.; Holland, B.; Nytoft, H.P.

2012-01-01

This study reviews the stratigraphy and the poorly documented petroleum geology of the Belize-Guatemala area in northern Central America. Guatemala is divided by the east-west trending La Libertad arch into the North and South Petén Basins. The arch is the westward continuation of the Maya...... generated from source rocks with similar thermal maturities. The crude oils were generated from marine carbonate source rocks and could be divided into three groups: Group 1 oils come from the North Petén Basin (Guatemala) and the western part of the Corozal Basin (Belize), and have a typical carbonate...

Baking in the Backwoods

Science.gov (United States)

Turner, Steve

2008-01-01

Baking in the woods can be a lot of fun and can help to make a good trip an amazing one. It does take some time, planning, and preparation, and chosen recipes should be tested in the oven at home before trying them out with friends on a 10-day trip. Outdoor baking requires a different set of rules and equipment than those one uses at home and a…

Energy saving baking methods. Energibesparende bagemetoder

Energy Technology Data Exchange (ETDEWEB)

Gry, P.

1988-01-01

The project ''Energy Saving Baking Methods'', run as part of the Energy Research Project-1984, and has as its aim to investigate potentials for energy saving by employing microwaves in the baking process. The project is a follow-up of the Nordic Industry Fund project which was completed in 1983. Smaller test ovens with IR long waves, warm air convection and microwaves of 2,47 GHz were used. Measurements of heat distribution from all three energy sources have been made. Extensive experiments have been carried out in order to develope baking methods for white loaves which are energy saving, but where the quality of the bread does not undergo any form of deterioration. Tests were made using microwaves alone, and in combination with hot air and IR. A resulting saving 35% baking time was achieved, and a further reduction of baking time can be reached where a greater improvement of energy distribution can take place, especially in the case of microwaves and IR. (AB).

Development of small-size baking oven

Energy Technology Data Exchange (ETDEWEB)

Tabata, Akihisa; Kuwabara, Shigeru; Yamazawa, Yoshitaka; Shigeta, Eiji

1987-03-01

In the bakery business, oven fresh bakeries selling fresh bread by installing their own baking ovens at their shops have become popular recently. This article reports the development of a small-size gas baking oven for oven fresh bakaries. The gas convection oven developed recently is based on the structure of the conventional electric convection oven, and uses low pressure gas. The gas oven has an advantage that the combustion gas contains moisture. The convection oven bakes bread normally at the baking density approximately 2.5 times as much as that of the radiation oven, thereby the size of the oven may become smaller. This oven can bake many kinds of bread ranging from croissants to bean-jam buns by gas combnstion heat as well as radiation heat from the radiation plates installed at the top of each compartment in the oven. An ultra small air heat type burner was developed to provide stable short flames in order to make the size of the combustion chamber smaller. (20 figs, 2 tabs)

Collection Development: Hitting the Sweet Spot (Baking)

Science.gov (United States)

Charles, John

2010-01-01

Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…

Baking technique of JT-60

Energy Technology Data Exchange (ETDEWEB)

Arai, Takashi; Masaki, Kei; Miyachi, Kengo [Japan Atomic Energy Research Inst., Naka, Ibaraki (Japan). Naka Fusion Research Establishment

1998-10-01

It needs to make low ultimate pressure to decrease impurities in a plasma in a nuclear fusion device. Baking technique is very effective method to decrease outgassing rate from first walls and inner surface of the vacuum vessel. However, in such large vacuum vessel, e.g. JT-60, the non-uniform heating and the deformation due to thermal expansion might be very important problems. The baking technique of JT-60 is described. Two baking systems were applied to JT-60 to solve the problem of non-uniform heating. One is a circulation system of the hot nitrogen gas which is located between the inner and outer skins of the double-skin structured vacuum vessel. The other is an electric heater which apply the thick of the vessel. In order to prevent the deformation, the difference of temperature was as small as possible. By both the baking at 300degC and the conditioning such as discharge cleaning, the ultimate pressure was achieved 7.9x10{sup -7} Pa. (author)

Baking technique of JT-60

International Nuclear Information System (INIS)

Arai, Takashi; Masaki, Kei; Miyachi, Kengo

1998-01-01

It needs to make low ultimate pressure to decrease impurities in a plasma in a nuclear fusion device. Baking technique is very effective method to decrease outgassing rate from first walls and inner surface of the vacuum vessel. However, in such large vacuum vessel, e.g. JT-60, the non-uniform heating and the deformation due to thermal expansion might be very important problems. The baking technique of JT-60 is described. Two baking systems were applied to JT-60 to solve the problem of non-uniform heating. One is a circulation system of the hot nitrogen gas which is located between the inner and outer skins of the double-skin structured vacuum vessel. The other is an electric heater which apply the thick of the vessel. In order to prevent the deformation, the difference of temperature was as small as possible. By both the baking at 300degC and the conditioning such as discharge cleaning, the ultimate pressure was achieved 7.9x10 -7 Pa. (author)

Survival of Salmonella during baking of peanut butter cookies.

Science.gov (United States)

Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

2014-04-01

Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking

OpenAIRE

Tesfay, Asfafaw Haileselassie; Kahsay, Mulu Bayray; Nydal, Ole Jørgen

2014-01-01

Published by Elsevier Ltd. This is an open access article Under a Creative Commons license Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) Ethiopia, the second most populated country in Africa, meets 96% of its energy need from bio-mass and majority of this energy goes entirely to Injera baking. Injera, a pan-cake like bread that is consumed by most of the population, demands a temperature of 180-220 oC to be well baked. Both traditional and newly developed biomass Injera...

Collapse, conquest and Maya survival at Lamanai, Belize

OpenAIRE

Graham, Elizabeth

2000-01-01

The Maya civilization of Central America prompts visions of mysterious stone temples now buried in tropical forest. It is commonly supposed to have collapsed suddenly in the ninth century AD, but some Maya settlements, such as Lamanai, survived into the colonial period. Here a new member of the Institute's academic staff gives a personal account of how working in Belize transformed her understanding of Maya civilization and its aftermath.

Characterization of wetland, forest, and agricultural ecosystems in Belize with airborne radar (AIRSAR)

Science.gov (United States)

Pope, Kevin O.; Rey-Benayas, Jose Maria; Paris, Jack F.

1992-01-01

The Shuttle Imaging Radar-C/X-SAR (Synthetic Aperture Radar) Experiment includes the study of wetland dynamics in the seasonal tropics. In preparation for these wetland studies, airborne P, L, and C band radar (AIRSAR) data of Belize, Guatemala, and Mexico acquired by NASA and JPL in March 1990 were analyzed. The first phase of our study focuses on AIRSAR data from the Gallon Jug test site in northwestern Belize, for which ground data were also collected during the three days prior to the overflight. One of the main objectives of the Gallon Jug study is to develop a method for characterizing wetland vegetation types and their flooding status with multifrequency polarimetric radar data.

Thermodynamics of bread baking: A two-state model

Science.gov (United States)

Zürcher, Ulrich

2014-03-01

Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.

Calculation the kinetics of the baking biscuit process

Directory of Open Access Journals (Sweden)

S. T. Antipov

2013-01-01

Full Text Available Based on the input values of the equivalent values of thermophysical units and the heat transfer coefficient were calculated: values that reflect the kinetics of the process of baking; values allowing to determine the relationship duration baking temperature in the baking chamber; the voltage of the active area of the hearth.

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

OpenAIRE

Hughes, Adrienne; Brown, Alisha; Valento, Matthew

2016-01-01

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used asa home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to causea variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagicencephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers ofbaking soda misuse and the associated adverse effects. [West J Emerg Med. 2016;17(5)619...

Energy Transition Initiative: Island Energy Snapshot - Belize; U.S. Department of Energy (DOE), NREL (National Renewable Energy Laboratory)

Energy Technology Data Exchange (ETDEWEB)

None

2015-03-01

This profile provides a snapshot of the energy landscape of Belize, a Central American country bordering Mexico to the north, Guatemala to the west and south, and the Caribbean Sea to the east. Although not an island nation, Belize is included in this energy snapshot series because it is a member of the Caribbean Community (CARICOM), an alliance of 15 Caribbean nations in the region.

Body condition of Morelet’s Crocodiles (Crocodylus moreletii) from northern Belize

Science.gov (United States)

Mazzotti, Frank J.; Cherkiss, Michael S.; Brandt, Laura A.; Fujisaki, Ikuko; Hart, Kristen; Jeffery, Brian; McMurry, Scott T.; Platt, Steven G.; Rainwater, Thomas R.; Vinci, Joy

2012-01-01

Body condition factors have been used as an indicator of health and well-being of crocodilians. We evaluated body condition of Morelet's Crocodiles (Crocodylus moreletii) in northern Belize in relation to biotic (size, sex, and habitat) and abiotic (location, water level, and air temperature) factors. We also tested the hypothesis that high water levels and warm temperatures combine or interact to result in a decrease in body condition. Size class, temperature, and water level explained 20% of the variability in condition of Morelet's Crocodiles in this study. We found that adult crocodiles had higher condition scores than juveniles/subadults but that sex, habitat, and site had no effect. We confirmed our hypothesis that warm temperatures and high water levels interact to decrease body condition. We related body condition of Morelet's Crocodiles to natural fluctuations in air temperatures and water levels in northern Belize, providing baseline conditions for population and ecosystem monitoring.

Collapse, conquest and Maya survival at Lamanai, Belize

Directory of Open Access Journals (Sweden)

Elizabeth Graham

2000-11-01

Full Text Available The Maya civilization of Central America prompts visions of mysterious stone temples now buried in tropical forest. It is commonly supposed to have collapsed suddenly in the ninth century AD, but some Maya settlements, such as Lamanai, survived into the colonial period. Here a new member of the Institute's academic staff gives a personal account of how working in Belize transformed her understanding of Maya civilization and its aftermath.

Anode baking process optimization through computer modelling

Energy Technology Data Exchange (ETDEWEB)

Wilburn, D.; Lancaster, D.; Crowell, B. [Noranda Aluminum, New Madrid, MO (United States); Ouellet, R.; Jiao, Q. [Noranda Technology Centre, Pointe Claire, PQ (Canada)

1998-12-31

Carbon anodes used in aluminum electrolysis are produced in vertical or horizontal type anode baking furnaces. The carbon blocks are formed from petroleum coke aggregate mixed with a coal tar pitch binder. Before the carbon block can be used in a reduction cell it must be heated to pyrolysis. The baking process represents a large portion of the aluminum production cost, and also has a significant effect on anode quality. To ensure that the baking of the anode is complete, it must be heated to about 1100 degrees C. To improve the understanding of the anode baking process and to improve its efficiency, a menu-driven heat, mass and fluid flow simulation tool, called NABSIM (Noranda Anode Baking SIMulation), was developed and calibrated in 1993 and 1994. It has been used since then to evaluate and screen firing practices, and to determine which firing procedure will produce the optimum heat-up rate, final temperature, and soak time, without allowing unburned tar to escape. NABSIM is used as a furnace simulation tool on a daily basis by Noranda plant process engineers and much effort is expended in improving its utility by creating new versions, and the addition of new modules. In the immediate future, efforts will be directed towards optimizing the anode baking process to improve temperature uniformity from pit to pit. 3 refs., 4 figs.

Development and optimization of operational parameters of a gas-fired baking oven

Directory of Open Access Journals (Sweden)

Afolabi Tunde MORAKINYO

2017-12-01

Full Text Available This study presented the development and optimization of operational parameters of an indigenous gas-fired bread-baking oven for small-scale entrepreneur. It is an insulated rectangular box-like chamber, made of galvanized-steel sheets and having a total dimension of 920mm×650mm×600mm. This oven consists of two baking compartments and three combustion chambers. The oven characteristics were evaluated in terms of the baking capacity, baking efficiency and weight loss of the baked bread. The physical properties of the baked breads were measured and analyzed using Duncan multiple range test of one way ANOVA at significant level of p<0.05. These properties were optimized to determine the optimum baking temperature using 3D surface response plot of Statistical Release 7. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 12.5 kg/hr, 87.8%, 12.5 g, 200-220oC, respectively. The physical properties of baked bread dough were found to correspond with the imported product (control sample. These results showed that, the developed gas-fired baking oven can be adopted for baking of bread at domestic and commercial levels.

Working ladies: Mennonite women in the enterprise of Spanish Lookout, Belize

NARCIS (Netherlands)

Roessingh, C.H.; Mol, L.

2008-01-01

This article addresses the role of women in the labour system of the Mennonite entrepreneurs in a community in Belize, Central America. The labour system of the Mennonite enterprises is mainly organised independently of the general Belizean labour system. Mennonite women have gained a pivotal

An Analysis of the Baking Occupation.

Science.gov (United States)

Boyadjid, Thomas A; Paoletti, Donald J.

The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the baking occupation. Such tasks as choosing ingredients and the actual baking process are logical primary concerns, but also explored are the safety and sanitation factors and management problems in a…

Researches on bake effect on RF superconducting cavities

International Nuclear Information System (INIS)

Hao Jiankui; Zhao Kui; Zhu Feng

2005-01-01

The Q-slope at high gradient affects the performance of superconducting cavity greatly. Recent researches show that low temperature (100-150) degree C heat treatment (bake) has positive effects on the performance of superconducting cavities. A lot of cavity tests are analyzed based on bake treatment. The average gradient E acc,max and E acc at Q=1 x 10 10 are increased by more than 3.5 MV/m. Q at E acc,max is increased and the Q-slope is improved. Analysis on bake temperature shows that higher bake temperature leads to higher Q value. Comparison of BCP and EP cavities shows that at least 60-80 μm EP is needed for BCP surface. More than 10-15 μm removal of the surface by BCP will degrade the performance of an EP cavity. Oxygen diffusion model is used to illustrate bake effect. (authors)

Factors Influencing Belize District Primary School Teachers' Attitudes toward Inclusive Education

Science.gov (United States)

McKay, Maxine

2012-01-01

Inclusive education continues to be a reoccurring challenge as various factors affect to what extent teachers or educators are willing to educate children with disabilities in the regular education setting alongside their non-disabled peers. This quantitative study examined factors influencing Belize District Primary School teachers' attitudes…

Bake For The Border

OpenAIRE

Bake For The Border

2014-01-01

I love to cook, bake and eat. The latter is my downfall. My interest began when I was a tiny girl. My late Mam was a great cook and was always baking and cooking us great food. She loved watching Darina Allen on television when we were children growing up in the ’80s in rural Ireland and I always watched too curled up beside her on the sofa. I would leaf through her cook books and circle the things I wanted her to make for me. Later on in life, when I went to university in Edinburgh, I would ...

Bake-Out Mobile Controls for Large Vacuum Systems

CERN Document Server

Blanchard, S; Gomes, P; Pereira, H; Kopylov, L; Merker, S; Mikheev, M

2014-01-01

Large vacuum systems at CERN (Large Hadron Collider - LHC, Low Energy Ion Rings - LEIR...) require bake-out to achieve ultra-high vacuum specifications. The bake-out cycle is used to decrease the outgassing rate of the vacuum vessel and to activate the Non-Evaporable Getter (NEG) thin film. Bake-out control is a Proportional-Integral-Derivative (PID) regulation with complex recipes, interlocks and troubleshooting management and remote control. It is based on mobile Programmable Logic Controller (PLC) cabinets, fieldbus network and Supervisory Control and Data Acquisition (SCADA) application. The CERN vacuum installations include more than 7 km of baked vessels; using mobile cabinets reduces considerably the cost of the control system. The cabinets are installed close to the vacuum vessels during the time of the bake-out cycle. Mobile cabinets can be used in any of the CERN vacuum facilities. Remote control is provided through a fieldbus network and a SCADA application

Vacuum Baking To Remove Volatile Materials

Science.gov (United States)

Muscari, J. A.

1985-01-01

Outgassing reduced in some but not all nonmetallic materials. Eleven polymeric materials tested by determining outgassing species as temperature of conditioned and unconditioned materials raised to 300 degrees C. Conditioning process consisted of vacuum bake for 24 hours at 80 degrees C in addition to usual cure. Baking did not change residual gas percentage of water molecules.

[Study on baking processing technology of hui medicine Aconitum flavum].

Science.gov (United States)

Fu, Xue-yan; Zhang, Bai-tong; Li, Ting-ting; Dong, Lin; Hao, Wen-jing; Yu, Liang

2013-12-01

To screen and optimize the processing technology of Aconitum flavum. The acute-toxicity, anti-inflammatory and analgesic experiments were used as indexes. Four processing methods, including decoction, streaming, baking and processing with Chebulae Fructus decoction, were compared to screen the optimum processing method for Aconitum flavum. The baking time was also optimized. The optimal baked technology was that 1-2 mm decoction pieces was baked at 105 degrees C for 3 hours. The baking method is proved to be the optimal processing method of Aconitum flavum. It is shown that this method is simple and stable.

A Prevalence Study of Intestinal Parasites in Southern Belize

Science.gov (United States)

2000-11-15

1999 -. Belize. , Vol. 2000. http://www.odci.gov/cia/publications/nsolo/factbook/bh .htm. Crompton, D. W. (1999). How much human helminthiasis is...environmental predictors of soil-transmitted helminthiasis in a rural community in Malaysia. Southeast Asian J Trop Med Public Health 28, 811-5. Hilman, R. S...transmitted helminthiasis and schistosomiasis at community level." World Health Organization, Geneva. 153 Muller, R. (1981). "Introduction to helminthology

Pastry Baking.

Science.gov (United States)

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…

Design and thermal-hydraulic calculation for EAST PFCs' baking

International Nuclear Information System (INIS)

Wan Xiaogang; Yao Damao

2006-01-01

According to the vacuum requirements for fusion in a tokamak device, the authors adopted a kind of gas flow baking technique in EAST. This paper presented the sketch design for EAST PFCs' baking, selected the specifications for the working gas. Calculated the hydraulic and thermal conditions in PFCs under baking, and simulated the results. (authors)

Development and Evaluation of Charcoal-Powered Bread Baking Oven

Directory of Open Access Journals (Sweden)

Alimasunya E

2016-10-01

Full Text Available Charcoal-powered bread baking oven was developed and evaluated with functional efficiencies of 91.2% and 92.1% for baking dough of mass 0.5kg and 1.5 kg to bread at BP of 27.7minutes, 35.9 minutes with the baking temperature (BT of 153.8 oC and 165.9 oC respectively. Baking temperature-heating interval of the oven as computed at 100 oC at 20 minutes at charcoal emitted heat of 861000 KJ. The oven has the capacity of generating 455.9 oC at 270 minutes time interval. The oven has bread baking capacities of 56, 36, 28, 22 and 18 pieces of bread per batch operation using dough mass of 0.5kg, 0.75kg, 1.00kg, 1.250kg and 1.500kg respectively. It is sensitive to the baking time and temperature in relation to dough mass with resolution value of 0.22. Charcoal-powered oven, is cheap and efficient and can be used both in the rural and urban settlement for domestic consumption and smallscale business.

Baking soda: a potentially fatal home remedy.

Science.gov (United States)

Nichols, M H; Wason, S; Gonzalez del Rey, J; Benfield, M

1995-04-01

We present a case of a six-week-old infant who developed life-threatening complications after unintentional sodium bicarbonate intoxication. Baking soda was being used by the mother as a home remedy to "help the baby burp." A review of the literature regarding the use (or misuse) of baking soda follows. Our patient, along with the other noted case reports, emphasizes the need for warnings on baking soda products whose labels recommend its use as an antacid. Poisonings must be high in the differential diagnosis of any patient, regardless of age, who presents with altered mental status or status epilepticus.

The impacts of tourism on coral reef conservation awareness and support in coastal communities in Belize

Science.gov (United States)

Diedrich, A.

2007-12-01

Marine recreational tourism is one of a number of threats to the Belize Barrier Reef but, conversely, represents both a motivation and source of resources for its conservation. The growth of tourism in Belize has resulted in the fact that many coastal communities are in varying stages of a socio-economic shift from dependence on fishing to dependence on tourism. In a nation becoming increasingly dependent on the health of its coral reef ecosystems for economic prosperity, a shift from extractive uses to their preservation is both necessary and logical. Through examining local perception data in five coastal communities in Belize, each attracting different levels of coral reef related tourism, this analysis is intended to explore the relationship between tourism development and local coral reef conservation awareness and support. The results of the analysis show a positive correlation between tourism development and coral reef conservation awareness and support in the study communities. The results also show a positive correlation between tourism development and local perceptions of quality of life, a trend that is most likely the source of the observed relationship between tourism and conservation. The study concludes that, because the observed relationship may be dependent on continued benefits from tourism as opposed to a perceived crisis in coral reef health, Belize must pay close attention to tourism impacts in the future. Failure to do this could result in a destructive feedback loop that would contribute to the degradation of the reef and, ultimately, Belize’s diminished competitiveness in the ecotourism market.

Baking results of KSTAR vacuum vessel

International Nuclear Information System (INIS)

Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M.

2009-01-01

The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported

Baking results of KSTAR vacuum vessel

Energy Technology Data Exchange (ETDEWEB)

Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M. [National Fusion Research Institute, Daejeon (Korea, Republic of)

2009-05-15

The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

Science.gov (United States)

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

A New Type of Tea Baking Machine Based on Pro/E Design

Science.gov (United States)

Lin, Xin-Ying; Wang, Wei

2017-11-01

In this paper, the production process of wulong tea was discussed, mainly the effect of baking on the quality of tea. The suitable baking temperature of different tea was introduced. Based on Pro/E, a new type of baking machine suitable for wulong tea baking was designed. The working principle, mechanical structure and constant temperature timing intelligent control system of baking machine were expounded. Finally, the characteristics and innovation of new baking machine were discussed.The mechanical structure of this baking machine is more simple and reasonable, and can use the heat of the inlet and outlet, more energy saving and environmental protection. The temperature control part adopts fuzzy PID control, which can improve the accuracy and response speed of temperature control and reduce the dependence of baking operation on skilled experience.

Lobomycosis-like disease in common bottlenose dolphins Tursiops truncatus from Belize and Mexico: bridging the gap between the Americas.

Science.gov (United States)

Ramos, Eric A; Castelblanco-Martínez, Delma N; Garcia, Jazmin; Rojas Arias, Jorge; Foley, James R; Audley, Katherina; Van Waerebeek, Koen; Van Bressem, Marie-Françoise

2018-03-22

Lobomycosis and lobomycosis-like diseases (LLD) (also: paracoccidioidomycosis) are chronic cutaneous infections that affect Delphinidae in tropical and subtropical regions worldwide. In the Americas, these diseases have been relatively well-described, but gaps still exist in our understanding of their distribution across the continent. Here we report on LLD affecting inshore bottlenose dolphins Tursiops truncatus from the Caribbean waters of Belize and from the eastern tropical Pacific Ocean off the southwestern coast of Mexico. Photo-identification and catalog data gathered between 1992 and 2017 for 371 and 41 individuals, respectively from Belize and Mexico, were examined for the presence of LLD. In Belize, 5 free-ranging and 1 stranded dolphin were found positive in at least 3 communities with the highest prevalence in the south. In Guerrero, Mexico, 4 inshore bottlenose dolphins sighted in 2014-2017 were affected by LLD. These data highlight the need for histological and molecular studies to confirm the etiological agent. Additionally, we document a single case of LLD in an adult Atlantic spotted dolphin Stenella frontalis in southern Belize, the first report in this species. The role of environmental and anthropogenic factors in the occurrence, severity, and epidemiology of LLD in South and Central America requires further investigation.

Pilot plant experiments for baking of anode blocks in electrically heated ovens

Energy Technology Data Exchange (ETDEWEB)

Grjotheim, K. (Oslo Univ. (Norway). Dept. of Chemistry); Kvande, H. (Hydro Aluminium AS, Stabekk (Norway)); Naixiang, F.; Shiheng, Z.; An, L.; Guangxia, H. (Northeast Univ. of Technology, Shenyang, LN (China). Dept. of Non-Ferrous Metallurgy)

1990-04-01

Pilot plant experiments were made to bake anode blocks in electrically heated baking ovens. About 70% of the baked anodes had a specific electrical resistance between 35 and 60 {Omega}xmm{sup 2}xm{sup -1}. About 25% had higher resistances, and these were returned to the baking ovens and used as heating elements in the next baking cycle. The average electrical energy consumption was 1430 kWh per tonne of anodes produced, which is about only 60% of the energy consumption in classical oil or gas-fired baking ovens. (orig.).

Development of a Benchtop Baking Method for Chemically Leavened Crackers

Science.gov (United States)

Traditionally, the baking performance of soft wheat flours has been evaluated by well-established benchtop cookie-baking methods. In contrast, a benchtop cracker-baking method has not been widely explored or implemented as an official method, due to hurdles including the difficulty in finding ideal...

Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology

Directory of Open Access Journals (Sweden)

Mashaer Matouri

2018-01-01

Full Text Available  Background and Objective: Acrylamide as a toxic substance for human beings is produced by Maillard reaction at high temperatures. In this research, this reaction can be inhibited based on using aspariganse enzyme, controlling the cooking time and temperature during baking in yeast-leavened bread.Material and Methods: In this study, a response surface methodology 5-level-3-factor central composite design was applied to study the effects of asparaginase (300-900 U Kg-1 of flour, baking temperature (230-280°C and baking time (13-16 min on acrylamide formation in yeast-leavened wheat bread.Results and Conclusion: Added asparaginase showed a reducing effect on acrylamide formation (p≤0.0001. Baking temperature significantly increased the acrylamide content in bread (p≤0.0001. A strong correlation was found between the baking temperature and acrylamide formation. Baking time and its interaction with asparaginase had a low but significant reducing effect on acrylamide content in bread (p≤0.0001. Three parameters of the cooking temperature and time as well as enzyme concentration have been optimized using response surface methodology, their values obtained 245.71°C, 14.55 min and 752.15 U Kg-1, respectively. Enzymatic process could be suggested as a safe and convenient method for preventing acrylamide formation in bread making.Conflict of interest: The authors declare no conflict of interest. 

Evidence for biofilm acid neutralization by baking soda.

Science.gov (United States)

Zero, Domenick T

2017-11-01

The generating of acids from the microbial metabolism of dietary sugars and the subsequent decrease in biofilm pH below the pH at which tooth mineral begins to demineralize (critical pH) are the key elements of the dental caries process. Caries preventive strategies that rapidly neutralize biofilm acids can prevent demineralization and favor remineralization and may help prevent the development of sugar-induced dysbiosis that shifts the biofilm toward increased cariogenic potential. Although the neutralizing ability of sodium bicarbonate (baking soda) has been known for many years, its anticaries potential as an additive to fluoride dentifrice has received only limited investigation. There is evidence that baking soda rapidly can reverse the biofilm pH decrease after a sugar challenge; however, the timing of when it is used in relation to a dietary sugar exposure is critical in that the sooner its used the greater the benefit in preventing a sustained biofilm pH decrease and subsequent demineralization. Furthermore, the effectiveness of baking soda in elevating biofilm pH appears to depend on concentration. Thus, the concentration of baking soda in marketed dentifrice products, which ranges from 10% to 65%, may affect their biofilm pH neutralizing performance. People with hyposalivation particularly may benefit from using fluoride dentifrice containing baking soda because of their diminished ability to clear dietary sugars and buffer biofilm acids. Although promising, there is the need for more evidence that strategies that modify the oral ecology, such as baking soda, can alter the cariogenic (acidogenic and aciduric) properties of biofilm microorganisms. The acid neutralization of dental biofilm by using fluoride dentifrice that contains baking soda has potential for helping counteract modern high-sugar diets by rapidly neutralizing biofilm-generated acid, especially in people with hyposalivation. Copyright © 2017 American Dental Association. Published by

Baking system for vacuum components in INDUS-2

International Nuclear Information System (INIS)

Bhange, Nilesh J.; Bhatnagar, Prateek; Shukla, S.K.

2005-01-01

Optimized bake-out procedures are very important for the overall reliability of vacuum system. In this process the UHV components like Sputter ion pump (SIP), Titanium sublimation pump (TSP) are subjected to temperature rise for sufficiently long period of time. Baking is necessary for obtaining low out gassing rates. In order to provide controlled baking of UHV (Ultra High Vacuum) components for INDUS-II an intelligent ON/OFF control system was needed. For that purpose distributed control system was suitable. For fulfillment of this need modular baking system was developed. This system contains Temperature controller unit (TCU), Pressure Monitoring Unit (PMU), and Temperature control and pressure Monitoring Interface Software (TCPMIS). Each TCU is an eight channel temperature controlling unit. PMU is eight channel pressure monitoring unit to which analog data from gauges like Penning, BA Gauge controllers is given. TCPMIS is a user interface software developed for, controlling up to 5 TCU's. In this way 40 channel temperature control, data logging of 40 channel temperature and logging of eight channel pressures was realized. The present paper describes details about computer controlled baking system. (author)

Experimentally supported mathematical modeling of continuous baking processes

DEFF Research Database (Denmark)

Stenby Andresen, Mette

and temperature) and control the process (air flow, temperature, and humidity) are therefore emphasized. The oven is furthermore designed to work outside the range of standard tunnel ovens, making it interesting for manufacturers of both baking products and baking equipment. A mathematical model describing......The scope of the PhD project was to increase knowledge on the process-to-product interactions in continuous tunnel ovens. The work has focused on five main objectives. These objectives cover development of new experimental equipment for pilot plant baking experiments, mathematical modeling of heat...... and mass transfer in a butter cookie product, and evaluation of quality assessment methods. The pilot plant oven is a special batch oven designed to emulate continuous convection tunnel oven baking. The design, construction, and validation of the oven has been part of the project and is described...

Anti-apocalypse: the Postclassic period at Lamanai, Belize

Directory of Open Access Journals (Sweden)

Jim Aimers

2007-09-01

Full Text Available The ancient Maya site of Lamanai in northern Belize is unusual because it was not abandoned like many sites in the ninth century and flourished in the subsequent Postclassic period (AD 900–1450. Lamanai was the centre for an elaborate ceramic style and more than three decades of research at the site have produced an outstanding collection of highly decorated vessels. What do the Postclassic ceramics of Lamanai tell us about life at the site in the Postclassic, and about the Postclassic Maya world?

Bread Baking Contest.

Science.gov (United States)

Blanchette, Amy; And Others

1995-01-01

Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)

Assessing habitat risk from human activities to inform coastal and marine spatial planning: a demonstration in Belize

International Nuclear Information System (INIS)

Arkema, Katie K; Wood, Spencer A; Ruckelshaus, Mary; Verutes, Gregory; Rosenthal, Amy; Bernhardt, Joanna R; Clarke, Chantalle; Rosado, Samir; Canto, Maritza; McField, Melanie; De Zegher, Joann

2014-01-01

Integrated coastal and ocean management requires transparent and accessible approaches for understanding the influence of human activities on marine environments. Here we introduce a model for assessing the combined risk to habitats from multiple ocean uses. We apply the model to coral reefs, mangrove forests and seagrass beds in Belize to inform the design of the country’s first Integrated Coastal Zone Management (ICZM) Plan. Based on extensive stakeholder engagement, review of existing legislation and data collected from diverse sources, we map the current distribution of coastal and ocean activities and develop three scenarios for zoning these activities in the future. We then estimate ecosystem risk under the current and three future scenarios. Current levels of risk vary spatially among the nine coastal planning regions in Belize. Empirical tests of the model are strong—three-quarters of the measured data for coral reef health lie within the 95% confidence interval of interpolated model data and 79% of the predicted mangrove occurrences are associated with observed responses. The future scenario that harmonizes conservation and development goals results in a 20% reduction in the area of high-risk habitat compared to the current scenario, while increasing the extent of several ocean uses. Our results are a component of the ICZM Plan for Belize that will undergo review by the national legislature in 2015. This application of our model to marine spatial planning in Belize illustrates an approach that can be used broadly by coastal and ocean planners to assess risk to habitats under current and future management scenarios. (letter)

From baking a cake to solving the diffusion equation

Science.gov (United States)

Olszewski, Edward A.

2006-06-01

We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

Natural Hazard Mitigation Strategies in the Continental Caribbean: The Case of Belize

Directory of Open Access Journals (Sweden)

Kareem M. Usher

2008-02-01

Full Text Available La petite nation de Belize est nichée au cœur de l’Amérique Centrale, bordée au nord par le Mexique, à l'ouest et au sud par le Guatemala ; la mer Caraïbe constituant sa frontière orientale. Situé sur la trajectoire des cyclones tropicaux atlantiques, le pays est exposé aux catastrophes atmosphériques. Parmi les plus notables dans l’histoire de Bélize : l'ouragan de 1931 et l'ouragan Hattie qui ont fait 275 victimes et causé des dommages évalués à plus de 1 milliard de dollars. En réponse, le pays a mis en place diverses politiques responsables et inédites visant la réduction des risques afin de sauvegarder sa population et de protéger l’essor du tourisme. Malgré ces efforts, la majorité des populations côtières demeure vulnérable aux ouragans et aux inondationsThe small nation of Belize is nestled on the Central American Continent bounded on its north by Mexico, the west and south by Guatemala and the Caribbean Sea on its eastern border.  Located in the path of Atlantic Tropical Cyclones, the country is susceptible to atmospheric disasters.  Most notably are the Hurricane of 1931 and Hurricane Hattie which claimed 275 lives and caused damages in excess of US$1 Billion. Consequently, Belize has implemented several responsible and original mitigation policies to safeguard its population and protect the bourgeoning tourism industry. In spite of those efforts, most of its coastal populations remain vulnerable to hurricanes and floods.

Experimental result of poloidal limiter baking of Aditya tokamak

International Nuclear Information System (INIS)

Jadeja, K.A.; Arambhadiya, B.G.; Bhatt, S.B.; Bora, D.

2005-01-01

In tokamak Aditya, Poloidal limiter function as the operational limiter and are subjected to very high particles load and heat flux during plasma discharge. In addition, Poloidal limiter is the first material surface to come in contact with the hot plasma. In plasma discharge, the impurity generations from limiter are mostly by adsorbed particles. The baking of limiter provides high degassing rate and thermal desorption of adsorbed particles of limiter to reduce impurities from the limiter tiles. The series of experiments are done with different conditions like, Baking of limiter SS ring by heating element with and without limiter tiles in atmosphere and vacuum. Than Poloidal limiter is structured with 14 numbers of graphite tiles and electrical isolated to the vessel and support structure. As a heating element and for electrical isolation, Nychrome wire and ceramic block with ceramic tubes are used. In addition, Thermo couple and two DC power supply (0-10 Ampere) are used for limiter baking. Mass analyzer gives partial pressures of different species to observe effect of limiter baking. For the period of Poloidal limiter baking in Aditya, the partial pressures of different species like hydrogen, water vapor, and oxygen are extremely increased with time duration. This paper presents series of experimental results of poloidal limiter baking. (author)

Waffle Production: Influence of Baking Plate Material on Sticking of Waffles.

Science.gov (United States)

Huber, Regina; Kalss, Georg; Schoenlechner, Regine

2017-01-01

Background of this study was to understand the factors that contribute to sticking of fresh egg waffles on baking plates. The aim of this study was to investigate the sticking (adhesion) behavior of waffles on 4 different baking plate materials (ductile iron, grey iron, low alloyed steel, and steel with titanium nitrite coating) at different baking parameters (temperature and time) and application of 3 different release agents (different fat compositions). Baking plates from ductile and grey iron showed lower release properties of waffles than the 2 steel baking plates. Baking parameters had to be high enough to allow rapid product crust formation but prevent burning, which again increases sticking behavior. Release agents based on short-chain fatty acids with higher degree of saturation provided better release behavior of waffles than those based on long-chain fatty acids or on emulsifier-acid combinations. Baking plates with increased hardness, good heat storage capacity, and smooth surface seemed to be best suitable. Further research on appropriate coating material might be promising for future. © 2016 Institute of Food Technologists®.

Influence of electrical and hybrid heating on bread quality during baking.

Science.gov (United States)

Chhanwal, N; Ezhilarasi, P N; Indrani, D; Anandharamakrishnan, C

2015-07-01

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm(3)), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

PARAMETER ESTIMATION IN BREAD BAKING MODEL

Directory of Open Access Journals (Sweden)

Hadiyanto Hadiyanto

2012-05-01

Full Text Available Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combination with 100 W microwave powers. The model parameters were estimated in a stepwise procedure i.e. first, heat and mass transfer related parameters, then the parameters related to product transformations and finally product quality parameters. There was a fair agreement between the calibrated model results and the experimental data. The results showed that the applied simple qualitative relationships for quality performed above expectation. Furthermore, it was confirmed that the microwave input is most meaningful for the internal product properties and not for the surface properties as crispness and color. The model with adjusted parameters was applied in a quality driven food process design procedure to derive a dynamic operation pattern, which was subsequently tested experimentally to calibrate the model. Despite the limited calibration with fixed operation settings, the model predicted well on the behavior under dynamic convective operation and on combined convective and microwave operation. It was expected that the suitability between model and baking system could be improved further by performing calibration experiments at higher temperature and various microwave power levels.  Abstrak  PERKIRAAN PARAMETER DALAM MODEL UNTUK PROSES BAKING ROTI. Kualitas produk roti sangat tergantung pada proses baking yang digunakan. Suatu model yang telah dikembangkan dengan metode kualitatif dan kuantitaif telah dikalibrasi dengan percobaan pada temperatur 200oC dan dengan kombinasi dengan mikrowave pada 100 Watt. Parameter-parameter model diestimasi dengan prosedur bertahap yaitu pertama, parameter pada model perpindahan masa dan panas, parameter pada model transformasi, dan

Development and optimization of operational parameters of a gas-fired baking oven

OpenAIRE

Afolabi Tunde MORAKINYO; Babatunde OMIDIJI; Hakeem OWOLABI

2017-01-01

This study presented the development and optimization of operational parameters of an indigenous gas-fired bread-baking oven for small-scale entrepreneur. It is an insulated rectangular box-like chamber, made of galvanized-steel sheets and having a total dimension of 920mm×650mm×600mm. This oven consists of two baking compartments and three combustion chambers. The oven characteristics were evaluated in terms of the baking capacity, baking efficiency and weight loss of the baked bread. The ph...

Baking exhaustion device in thermonuclear device

Energy Technology Data Exchange (ETDEWEB)

Kondo, Mitsunori.

1987-02-02

Purpose: To rapidly remove tritium and impurity from the vacuum region in the access port of the baking exhaustion device in a thermonuclear device. Constitution: Each of the gaps at the boundary between a fixed shielding member and a blanket module and at the boundary between the blanket and a divertor is made extremely small so as to minimize the neutron streaming from plasmas. Accordingly, in the case of evacuating the vacuum region in the access port, the gap conductance is extremely poor and the exhaustion speed is low. Then, baking pipeways for flowing high temperature fluids are embedded to the surface layer at the position facing to the vacuum region and the plasma evacuation duct and the vacuum region are connected with an evacuation duct of the access port. By flowing high temperature fluids in the pipeways and conducting evacuation, baking exhaustion can be carried out rapidly. (Kamimura, M.).

[Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test].

Science.gov (United States)

Shi, Dianhua; Su, Benzheng; Sun, Lili; Zhang, Jun; Qu, Yongsheng

2011-05-01

To optimize the stir-baking with vinegar technology for Curcumae Radix. The intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated. The optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min. The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.

Thermal inactivation kinetics of β-galactosidase during bread baking.

Science.gov (United States)

Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

2017-06-15

In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R 2 =0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Assessment of undiscovered, conventional oil and gas resources of Mexico, Guatemala, and Belize, 2012

Science.gov (United States)

Schenk, Christopher J.; Brownfield, Michael E.; Charpentier, Ronald R.; Cook, Troy A.; Klett, Timothy R.; Pitman, Janet K.; Pollastro, Richard M.; Weaver, Jean N.

2012-01-01

Using a geology-based assessment methodology, the U.S. Geological Survey estimated means of 19 billion barrels of oil and 83 trillion cubic feet of undiscovered natural gas resources in 10 geologic provinces of Mexico, Guatemala, and Belize.

Consideration of a non-baked start-up of a synchrotron light source

International Nuclear Information System (INIS)

Hori, Y.; Kobayashi, M.

1996-01-01

Vacuum baking of large complex uhv devices, such as synchrotron light sources, requires both careful design and consideration of potential problems regarding the operation and maintenance of the device. Intense synchrotron irradiation can be utilized for degassing; it is indeed necessary to achieve the required operating pressure in most light sources. To examine a non-baked start-up, the outgassing of non-baked chambers by SR irradiation was measured. Also, a non-baked start-up was carried out at the Photon Factory ring. Both results demonstrate the feasibility of a non-baked start-up of a light source. The experiments and results are described, together with several other problems which must be solved for a non-baked start-up. (Author)

Application of oxidized starch in bake-only chicken nuggets.

Science.gov (United States)

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve

Assessment of the Navy’s North West Region Advance Food Menu Gallery Workload and Food Cost Impact Trade-Offs

Science.gov (United States)

2009-06-01

Pot Roast SpScr Pre-cooked whole heat/serve pot roast sliced by CSs. D L14901 Baked Chicken w Mushroom Gravy SpScr From pre-cooked frozen chicken ...Jus) Scr Prepared from Pot Roast drippings D P00201 Chicken noodle soup Scr D Q01701 Glazed Carrots SpScr Frozen carrots plus galley prepared glaze...scratch lasagna very likely generates a higher galley workload impact than from-scratch seasoned baked boneless chicken breasts. As a result, if

Kinetics of the crust thickness development of bread during baking.

Science.gov (United States)

Soleimani Pour-Damanab, Alireza; Jafary, A; Rafiee, Sh

2014-11-01

The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.

Predictions of malaria vector distribution in Belize based on multispectral satellite data.

Science.gov (United States)

Roberts, D R; Paris, J F; Manguin, S; Harbach, R E; Woodruff, R; Rejmankova, E; Polanco, J; Wullschleger, B; Legters, L J

1996-03-01

Use of multispectral satellite data to predict arthropod-borne disease trouble spots is dependent on clear understandings of environmental factors that determine the presence of disease vectors. A blind test of remote sensing-based predictions for the spatial distribution of a malaria vector, Anopheles pseudopunctipennis, was conducted as a follow-up to two years of studies on vector-environmental relationships in Belize. Four of eight sites that were predicted to be high probability locations for presence of An. pseudopunctipennis were positive and all low probability sites (0 of 12) were negative. The absence of An. pseudopunctipennis at four high probability locations probably reflects the low densities that seem to characterize field populations of this species, i.e., the population densities were below the threshold of our sampling effort. Another important malaria vector, An. darlingi, was also present at all high probability sites and absent at all low probability sites. Anopheles darlingi, like An. pseudopunctipennis, is a riverine species. Prior to these collections at ecologically defined locations, this species was last detected in Belize in 1946.

Decline in mortality with the Belize Integrated Patient-Centred Country Wide Health Information System (BHIS) with embedded program management.

Science.gov (United States)

Graven, Michael; Allen, Peter; Smith, Ian; MacDonald, Noni E

2013-10-01

Belize deployed a country-wide fully integrated patient centred health information system with eight embedded disease management algorithms and simple analytics in 2007 for $4 (Cad)/citizen. This study evaluated BHIS uptake by health care workers, and pre and post BHIS deployment mortality in selected areas and public health care expenditures. BHIS encounter data were compared to encounter data from required Ministry of Health reports from licensed health care entities. De-identified vital statistics death data for the eight BHIS protocol disease domains and three non-protocol domains were compared from 2005 to 2011. Belize population data came from the Statistical Institute of Belize (2005-2009) and from Belize census (2010) and estimate (2011). Public health system expenditures were compared by fiscal years (2000-2012). BHIS captured over 90% healthcare encounters by year one, 95% by year two. Mortality rates decreased in the eight BHIS protocol domains (each 2005 vs. 2011, all p<0.02) vs. an increase or little change in the three domains without protocols. Hypertension related deaths dropped from 1st cause of death in 2003 to 9th by 2010. Public expenditures on healthcare steadily rose until 2009 but then declined slightly for the next 3 years. For modest investment, BHIS was well accepted nationwide and following deployment, mortality in the eight BHIS disease management algorithm domains declined significantly and expenditures on public healthcare stabilized. Copyright © 2013 Elsevier Ireland Ltd. All rights reserved.

Super heated water generator for baking of vacuum chambers of INDUS-2

International Nuclear Information System (INIS)

Bhatnagar, Prateek; Yadav, D.P.; Sindal, B.K.; Sharma, H.K.; Shukla, S.K.

2005-01-01

It is proposed to use superheated water bake out system for in-situ baking of aluminum alloy dipole and straight section chambers of INDUS-2. Heat load calculations have shown that power requirements for an in-situ bake out at 150 degC is 0.64 kW mt - 1 and 3.2 kWmt -l for straight section and dipole chamber respectively (for one baking segment 60 kW. Baking of vacuum chambers by Nichrome flexible heating tapes at 150 degC has lot of practical problems such as non uniform temperature, non accessibility of heaters to inside parts etc. This paper presents various design objectives, mechanical, electrical and instrumentation design parameters including the safety devices in the system in order to achieve a fail safe baking operation ranging almost for 72 hrs. (author)

Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods

Science.gov (United States)

Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (coo...

Enhancement of plaque removal by baking soda toothpastes from less accessible areas in the dentition.

Science.gov (United States)

Thong, S; Hooper, W; Xu, Y; Ghassemi, A; Winston, A

2011-01-01

To determine if baking soda toothpastes are relatively more effective than non-baking soda toothpastes in promoting plaque removal from less accessible sites in the dentition. Several single-brushing comparisons of baking soda and non-baking soda toothpastes for their overall ability to remove plaque have been published. In this study, individual comparisons of these published data, comparing the plaque removal performance of baking soda and non-baking soda toothpastes at various sites in the dentition, were examined to see if there were any site-dependant performance trends. The site-specific single-brushing data were then combined and analyzed in two ways. Meta-analyses of the clinical studies were performed to compare baking soda's relative plaque removal advantage at various sites in the mouth using paired t-testing at p baking soda toothpastes were graphically compared with plaque index reductions due to brushing with non-baking soda dentifrices. The percent relative plaque removal advantage for baking soda toothpastes at various sites were plotted against the reduction in plaque index due to brushing with non-baking soda toothpastes. Individual comparisons showed that brushing with the toothpastes containing baking soda generally removed significantly more plaque from each site than brushing with toothpastes without baking soda. The relative efficacy advantage for baking soda toothpastes was consistently higher at sites where the non-baking soda toothpastes removed less plaque. Meta-analytical comparisons confirmed baking soda toothpastes to be relatively more effective in enhancing plaque removal from sites where less plaque was removed compared to brushing with non-baking soda toothpastes (p baking soda toothpastes' relative plaque removal advantage could be seen to increase hyperbolically with decreasing plaque removal by the non-baking soda toothpastes with which they were compared. We presuppose that the reason less plaque is removed by non-baking soda

Effect of baking soda in dentifrices on plaque removal.

Science.gov (United States)

Myneni, Srinivas R

2017-11-01

The prevention of dental caries and periodontal diseases targets control of dental plaque biofilm. In this context, chemical agents could represent a valuable complement to mechanical plaque control by reducing and controlling biofilm formation. The literature on the effectiveness of different dentifrices has not, however, been carefully categorized. A lack of consensus exists among dental professionals on a recommendation for a universal dentifrice for plaque control. The authors reviewed the scientific data on the different properties of sodium bicarbonate (baking soda)-containing dentifrices and their effectiveness in plaque removal. The results of the literature search show that baking soda-containing dentifrices are ideal candidates to be considered as a universal dentifrice because baking soda is inexpensive, abundant in supply, highly biocompatible, exhibits specific antibacterial properties to oral microorganisms, has low abrasivity, and is effective in plaque biofilm removal. Although some patients may benefit from desensitizing or high fluoride-containing dentifrices, those with routine needs may find using dentifrices containing baking soda and fluoride effective. Baking soda and fluoride dentifrices, therefore, may perhaps be considered as a criterion standard for patients with routine oral hygiene needs. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

The Impact of Baked Egg and Baked Milk Diets on IgE- and Non-IgE-Mediated Allergy.

Science.gov (United States)

Upton, Julia; Nowak-Wegrzyn, Anna

2018-03-08

Baked milk (BM) and baked egg (BE) diets are increasingly used in the management of milk and egg allergy, rather than avoidance. Children with tolerance versus reactivity to BM and BE may have smaller skin prick test and lower specific IgE, and BM-tolerant children have less basophil reactivity and more peripheral T regulatory cells. However, most milk- and egg-allergic children tolerate BM and BE and an individual's reactivity is unpredictable. Non-reactivity is due to conformational changes in the allergens. Significant differences in the published advice about methods of introduction exist from graded introduction at home to a medically supervised full dose. These approaches carry different risks and may have different immunological effects. Reactivity to BM is a predictor of a severe milk allergy. Therefore, medical supervision for BM and BE introduction is prudent. The baked diet allows dietary liberation. Most, but not all, BM- and BE-tolerant children continue eating the baked foods. The prognosis of children who can eat BM and BE is favorable with likely resolution of their allergy over the next few years. Murine models of BE diets demonstrate that heated egg can impart clinical protection against anaphylaxis and cause immune changes. Most observational human studies of BM and BE diets demonstrate clinical resolution of allergy and favorable immune changes versus regular care controls. However, the one randomized controlled trial for the BE diet in BE-tolerant children did not support an immune-modifying effect of the BE diet. Another study of BE immunotherapy is expected to be completed in 2018. There is currently no evidence for prevention of allergy with the baked diets. There may be a future role for BM and BE in liberating the diets of individuals with non-IgE-mediated allergy given recent studies that a subset of these patients can consume BM without a clinical reaction.

Glucoamylase: a current allergen in the baking industry.

Science.gov (United States)

Simonis, Bettina; Hölzel, Claus; Stark, Ulrike

Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate whether, over a period of 10 years and in the case of new-onset disease, there had been any change in sensitization and exposure rates to enzymes used in the baking industry. Total immunoglobulin-E (IgE) levels and specific IgE to baking enzymes were determined in 433 bakers investigated in the Baker's Asthma prevention program (Bäckerasthma Präventionsprogramm, BAP) of the German Social Accident Insurance Institution for the foodstuffs and catering industry (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe, BGN). At the same time personal dust exposure, including assessment of the level of α-amylase exposure in the area of exposure, was recorded. Serological investigations revealed a significant decline in the rate of sensitization to α-amylase from 26 % to 13 %. At 28 %, the rate of sensitization to the baking enzyme glucoamylase was significantly higher than to cellulase (16 %) and α-amylase among subjects in 2010. Multiple sensitizations to all three baking agents are common. In total, 30 % of affected bakers are currently sensitized to at least one of the baking enzymes investigated. Data from individual dust measurements revealed a decline in α-amylase exposure while overall dust exposure remained almost unchanged. Today, 11 % fewer bakers are exposed to α-amylase compared with ten years previously and, at the same time, enzyme concentrations in exposed bakers have dropped significantly. The high sensitization rate to glucoamylase in affected bakers gives cause to investigate exposure levels in bakeries and to assess sensitizations in the context of occupational disease

Baking process of thin plate carbonaceous compact

Energy Technology Data Exchange (ETDEWEB)

Suzuki, Yoshio; Shimada, Toyokazu

1987-06-27

As a production process of a thin plate carbonaceous compact for separator of phosphoric acid fuel cell, there is a process to knead carbonaceous powder and thermosetting resin solution, to form and harden the kneaded material and then to bake, carbonize and graphitize it. However in this baking and carbonization treatment, many thin plate compacts are set in a compiled manner within a heating furnace and receive a heat treatment from their circumference. Since the above compacts to be heated tend generally to be heated from their peripheries, their baked conditions are not homogeneous easily causing the formation of cracks, etc.. As a process to heat and bake homogeneously by removing the above problematical points, this invention offers a process to set in a heating furnace a laminate consisting of the lamination of thin plate carbonaceous compacts and the heat resistant soaking plates which hold the upper and lower ends of the above lamination, to fill the upper and under peripheries of the laminate above with high heat conductive packing material and its side periphery with low heat conductive packing material respectively and to heat and sinter it. In addition, the invention specifies the high and low heat conductive packing materials respectively. (1 fig, 2 tabs)

Effect of steam baking on acrylamide formation and browning kinetics of cookies.

Science.gov (United States)

Isleroglu, Hilal; Kemerli, Tansel; Sakin-Yilmazer, Melike; Guven, Gonul; Ozdestan, Ozgul; Uren, Ali; Kaymak-Ertekin, Figen

2012-10-01

Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first-order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min(-1) ) and 0.019 to 0.063 (min(-1) ), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam-assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam-assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam-assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home-scale steam-assisted hybrid oven producing healthy products, for the use of domestic consumers. © 2012 Institute of Food Technologists®

Design Feature and Result of PFCs Baking System for the KSTAR

International Nuclear Information System (INIS)

Bang, Eun Nam; Kim, Kyung Min; Kim, Hong Tack; Kim, Hak Kun; Lee, Kun Su; Kim, Sang Tae; Yang, Hyung Lyeol; Kwon, Myeun

2010-01-01

The Korea Superconducting Tokamak Advanced Research (KSTAR) is being majorly updated for 2010's operation which mainly aims to achieve the plasma shaping and diverted plasmas. The Plasma Facing Components (PFCs) such as inboard and outboard limiters, divertors, and passive stabilizers have been finally installed in the vacuum vessel (VV) by middle of June 2010. The baking and cooling (B and C) pipe system for all the PFCs were installed inside of the vacuum vessel to fulfill baking and active cooling of each PFC components. The PFCs are to be baked by circulating hot nitrogen gas through internal tubes of back-plates of the PFCs. While VV is baked-out, the PFCs temperature was raised from room temperature to 120 .deg. C, and the baking temperature was raised again to 200 .deg. C in spite of the VV being maintained at room temperature

A preliminary assessment of financial stability, efficiency, health systems and health outcomes using performance-based contracts in Belize.

Science.gov (United States)

Bowser, Diana M; Figueroa, Ramon; Natiq, Laila; Okunogbe, Adeyemi

2013-01-01

Over the last 10 years, Belize has implemented a National Health Insurance (NHI) program that uses performance-based contracts with both public and private facilities to improve financial sustainability, efficiency and service provision. Data were collected at the facility, district and national levels in order to assess trends in financial sustainability, efficiency payments, year-end bonuses and health system and health outcomes. A difference-in-difference approach was used to assess the difference in technical efficiency between private and public facilities. The results show that per capita spending on services provided by the NHI program has decreased over the period 2006-2009 from BZ$177 to BZ$136. The private sector has achieved higher levels of technical efficiency, but lower percentages of efficiency and year-end bonus payments. Districts with contracts through the NHI program showed greater improvements in facility births, nurse density, reducing maternal mortality, diabetes deaths and morbidity from bronchitis, emphysema and asthma than districts without contracts over the period 2006-2010. This preliminary assessment of Belize's pay-for-performance system provides some positive results, however further research is needed to use the lessons learned from Belize to implement similar reforms in other systems.

Ancient Maya Regional Settlement and Inter-Site Analysis: The 2013 West-Central Belize LiDAR Survey

Directory of Open Access Journals (Sweden)

Arlen F. Chase

2014-09-01

Full Text Available During April and May 2013, a total of 1057 km2 of LiDAR was flown by NCALM for a consortium of archaeologists working in West-central Belize, making this the largest surveyed area within the Mayan lowlands. Encompassing the Belize Valley and the Vaca Plateau, West-central Belize is one of the most actively researched parts of the Maya lowlands; however, until this effort, no comprehensive survey connecting all settlement had been conducted. Archaeological projects have investigated at least 18 different sites within this region. Thus, a large body of archaeological research provides both the temporal and spatial parameters for the varied ancient Maya centers that once occupied this area; importantly, these data can be used to help interpret the collected LiDAR data. The goal of the 2013 LiDAR campaign was to gain information on the distribution of ancient Maya settlement and sites on the landscape and, particularly, to determine how the landscape was used between known centers. The data that were acquired through the 2013 LiDAR campaign have significance for interpreting both the composition and limits of ancient Maya political units. This paper presents the initial results of these new data and suggests a developmental model for ancient Maya polities.

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

NARCIS (Netherlands)

Zhang, Lu; Putranto, Aditya; Zhou, Weibiao; Boom, Remko M.; Schutyser, Maarten A.I.; Chen, Xiao Dong

2016-01-01

Miniature bread baking is presented as an economical and timesaving laboratory approach to study the baking process in the present work. Results indicate that the miniature bread baking is essentially analogical to the baking process of regular-sized bread: quality-related properties of miniature

Implementation of biochemical screening to improve baking quality of barley

DEFF Research Database (Denmark)

Vincze, Éva; Dionisio, Giuseppe; Aaslo, Per

2011-01-01

Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact on the phys......Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact...... on the physical chemical properties of the bread products due to the poor baking properties of barley flour. As a consequence, the nutritional advantages of barley are not fully exploited. The inferior leavening and baking properties of barley can, in part, be attributed to the physical properties of the storage...... proteins. Changing the storage protein composition can lessen this problem. Our working hypothesis was that exploiting the substantial genetic variation within the gene pool for storage proteins could enable improving the baking qualities of barley flour. We characterised forty-nine barley cultivars...

Computational fluid dynamics modeling of bun baking process under different oven load conditions.

Science.gov (United States)

Tank, A; Chhanwal, N; Indrani, D; Anandharamakrishnan, C

2014-09-01

A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions. Baking process is completed within 20 min, after the temperature of crumb become stable at 98 °C. Further, this study was extended to investigate the effect of partially (two baking trays) loaded and fully loaded (eight baking trays) oven on temperature profile of bun. Velocity and temperature profile differs in partially loaded and fully loaded oven. Bun placed in top rack showed rapid baking while bun placed in bottom rack showed slower baking due to uneven temperature distribution in the oven. Hence, placement of bun inside the oven affects temperature of bun and consequently, the quality of the product.

IBL Thermal Mockup Bake-Out Tests

CERN Document Server

Nuiry, FX

2014-01-01

This note summarizes different bake-out tests that have been performed with the ATLAS Insertable B-Layer (IBL) mockup. Two beam pipe configurations have been tested: one with the aerogel insulation layer all along the pipe and one without insulation over 622 mm around Z0. These tests have been crucial for decisions about aerogel removal, choice of heaters for the LHC beam pipe bake-out, and choice of temperature setpoints for the cooling system during nominal IBL operation. They also revealed very useful information on integration issues and the thermo-mechanical behaviour of the IBL detector.

Building Participation in Large-scale Conservation: Lessons from Belize and Panama

Directory of Open Access Journals (Sweden)

Jesse Guite Hastings

2015-01-01

Full Text Available Motivated by biogeography and a desire for alignment with the funding priorities of donors, the twenty-first century has seen big international NGOs shifting towards a large-scale conservation approach. This shift has meant that even before stakeholders at the national and local scale are involved, conservation programmes often have their objectives defined and funding allocated. This paper uses the experiences of Conservation International′s Marine Management Area Science (MMAS programme in Belize and Panama to explore how to build participation at the national and local scale while working within the bounds of the current conservation paradigm. Qualitative data about MMAS was gathered through a multi-sited ethnographic research process, utilising document review, direct observation, and semi-structured interviews with 82 informants in Belize, Panama, and the United States of America. Results indicate that while a large-scale approach to conservation disadvantages early national and local stakeholder participation, this effect can be mediated through focusing engagement efforts, paying attention to context, building horizontal and vertical partnerships, and using deliberative processes that promote learning. While explicit consideration of geopolitics and local complexity alongside biogeography in the planning phase of a large-scale conservation programme is ideal, actions taken by programme managers during implementation can still have a substantial impact on conservation outcomes.

Design Feature and Result of PFCs Baking System for the KSTAR

Energy Technology Data Exchange (ETDEWEB)

Bang, Eun Nam; Kim, Kyung Min; Kim, Hong Tack; Kim, Hak Kun; Lee, Kun Su; Kim, Sang Tae; Yang, Hyung Lyeol; Kwon, Myeun [National Fusion Research Institute, Daejeon (Korea, Republic of)

2010-10-15

The Korea Superconducting Tokamak Advanced Research (KSTAR) is being majorly updated for 2010's operation which mainly aims to achieve the plasma shaping and diverted plasmas. The Plasma Facing Components (PFCs) such as inboard and outboard limiters, divertors, and passive stabilizers have been finally installed in the vacuum vessel (VV) by middle of June 2010. The baking and cooling (B and C) pipe system for all the PFCs were installed inside of the vacuum vessel to fulfill baking and active cooling of each PFC components. The PFCs are to be baked by circulating hot nitrogen gas through internal tubes of back-plates of the PFCs. While VV is baked-out, the PFCs temperature was raised from room temperature to 120 .deg. C, and the baking temperature was raised again to 200 .deg. C in spite of the VV being maintained at room temperature

Involvement of hydrogen-vacancy complexes in the baking effect of niobium cavities

Directory of Open Access Journals (Sweden)

B. Visentin

2010-05-01

Full Text Available Baking is necessary to improve high accelerating gradient performances of superconducting niobium cavities. Ten years after this discovery in 1998, the understanding of this effect still resists a lot of theoretical explanations. For the first time, positron annihilation spectroscopy performed on niobium samples reveals the increase after baking of positrons trapped under the Nb surface. Presence of hydrogen-vacancy complexes and their dissociation by baking could both explain rf losses observed at high fields (Q drop and its cure (baking effect.

Baking controller for synchrotron beamline vacuum systems

International Nuclear Information System (INIS)

Garg, C.K.; Kane, S.R.; Dhamgaye, V.P.

2003-01-01

The 2.5 GeV electron storage ring Indus-2 is a hard X-ray Synchrotron Radiation (SR) Source. Nearly 27 beamlines will be installed on Indus-2 and they will cater to different experiments and applications. Most of the beamlines will be in Ultra High Vacuum (UHV) the only exception being hard X-rays beamlines. However the front ends of all the beamlines will be in UHV. Practicing UHV requires efforts and patience. Evacuating any chamber, volume gases can be removed easily. However, outgassing phenomena like desorption, diffusion and permeation restricts the system to attain UHV. All processes except the volume gas removal are temperature dependent. At ambient temperature, gas pressure decreases so slowly that outgassing limit (i.e. 10 -10 1/s/cm 2 ) can hardly be achieved on a practical time scale. Also there are three orders of magnitude difference in outgassing between baked and unbaked systems. Depending on the vacuum chamber and the components inside it, the thermal outgassing (baking) of system is required and can be done at various temperatures between 150 degC to 450 deg C. For whole baking cycle, constant monitoring and controlling of the systems is required which takes tens of hours. This paper describes the automation for such baking system, which will be used for SR beamlines

Thermal degradation of deoxynivalenol during maize bread baking.

Science.gov (United States)

Numanoglu, E; Gökmen, V; Uygun, U; Koksel, H

2012-01-01

The thermal degradation of deoxynivalenol (DON) was determined at isothermal baking conditions within the temperature range of 100-250°C, using a crust-like model, which was prepared with naturally contaminated maize flour. No degradation was observed at 100°C. For the temperatures of 150, 200 and 250°C, thermal degradation rate constants (k) were calculated and temperature dependence of DON degradation was observed by using Arrhenius equation. The degradation of DON obeyed Arrhenius law with a regression coefficient of 0.95. A classical bread baking operation was also performed at 250°C for 70 min and the rate of DON degradation in the bread was estimated by using the kinetic data derived from the model study. The crust and crumb temperatures recorded during bread baking were used to calculate the thermal degradation rate constants (k) and partial DON degradations at certain time intervals. Using these data, total degradation at the end of the entire baking process was predicted for both crust and crumb. This DON degradation was consistent with the experimental degradation data, confirming the accuracy of kinetic constants determined by means of the crust-like model.

The Role of Baked Egg and Milk in the Diets of Allergic Children.

Science.gov (United States)

Robinson, Melissa L; Lanser, Bruce J

2018-02-01

Baked egg and baked milk are tolerated by most children who are allergic to hen's egg and cow's milk. Incorporating baked goods into the diets of allergic children may help them outgrow their primary allergy more quickly, with changes observed akin to immunotherapy. Benefits may also include increased quality of life and improved nutritional status. The search for a reliable biomarker to predict tolerance to baked goods is ongoing. Most children with a milk or egg allergy who are not previously tolerating egg or milk in baked goods should be offered an observed oral food challenge. Copyright © 2017 Elsevier Inc. All rights reserved.

New baking system for the RFX vacuum vessel

Energy Technology Data Exchange (ETDEWEB)

Collarin, P.; Luchetta, A.; Sonato, P.; Toigo, V.; Zaccaria, P.; Zollino, G. [Universita di Padova (Italy)

1996-12-31

A heating system based on eddy currents has been developed for the vacuum vessel of the RFX Reversed Field Pinch device. After a testing phase, carried out at low power, the final power supply system has been designed and installed. It has been used during last year to bake out the vessel and the graphite first wall up to 320{degree}C. Recently the heating system has been completed with a control system that allows for baking sessions with an automatic control of the vacuum vessel temperature and for pulse sessions with a heated first wall. After the description of the preliminary analyses and tests, and of the main characteristics of the power supply and control systems, the experimental results of the baking sessions performed during last year are presented. 6 refs., 7 figs.

New baking system for the RFX vacuum vessel

International Nuclear Information System (INIS)

Collarin, P.; Luchetta, A.; Sonato, P.; Toigo, V.; Zaccaria, P.; Zollino, G.

1996-01-01

A heating system based on eddy currents has been developed for the vacuum vessel of the RFX Reversed Field Pinch device. After a testing phase, carried out at low power, the final power supply system has been designed and installed. It has been used during last year to bake out the vessel and the graphite first wall up to 320 degree C. Recently the heating system has been completed with a control system that allows for baking sessions with an automatic control of the vacuum vessel temperature and for pulse sessions with a heated first wall. After the description of the preliminary analyses and tests, and of the main characteristics of the power supply and control systems, the experimental results of the baking sessions performed during last year are presented. 6 refs., 7 figs

Soft-Bake Purification of SWCNTs Produced by Pulsed Laser Vaporization

Science.gov (United States)

Yowell, Leonard; Nikolaev, Pavel; Gorelik, Olga; Allada, Rama Kumar; Sosa, Edward; Arepalli, Sivaram

2013-01-01

The "soft-bake" method is a simple and reliable initial purification step first proposed by researchers at Rice University for single-walled carbon nanotubes (SWCNT) produced by high-pressure carbon mon oxide disproportionation (HiPco). Soft-baking consists of annealing as-produced (raw) SWCNT, at low temperatures in humid air, in order to degrade the heavy graphitic shells that surround metal particle impurities. Once these shells are cracked open by the expansion and slow oxidation of the metal particles, the metal impurities can be digested through treatment with hydrochloric acid. The soft-baking of SWCNT produced by pulsed-laser vaporization (PLV) is not straightforward, because the larger average SWCNT diameters (.1.4 nm) and heavier graphitic shells surrounding metal particles call for increased temperatures during soft-bake. A part of the technology development focused on optimizing the temperature so that effective cracking of the graphitic shells is balanced with maintaining a reasonable yield, which was a critical aspect of this study. Once the ideal temperature was determined, a number of samples of raw SWCNT were purified using the soft-bake method. An important benefit to this process is the reduced time and effort required for soft-bake versus the standard purification route for SWCNT. The total time spent purifying samples by soft-bake is one week per batch, which equates to a factor of three reduction in the time required for purification as compared to the standard acid purification method. Reduction of the number of steps also appears to be an important factor in improving reproducibility of yield and purity of SWCNT, as small deviations are likely to get amplified over the course of a complicated multi-step purification process.

Mathematical modeling of fish burger baking using fractional calculus

Directory of Open Access Journals (Sweden)

Bainy Eduarda M.

2017-01-01

Full Text Available Tilapia (Oreochromis sp. is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150ºC. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91±0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.

Short communication: high prevalence of drug resistance in HIV type 1-infected children born in Honduras and Belize 2001 to 2004.

Science.gov (United States)

Parham, Leda; de Rivera, Ivette Lorenzana; Murillo, Wendy; Naver, Lars; Largaespada, Natalia; Albert, Jan; Karlsson, Annika C

2011-10-01

Antiretroviral therapy has had a great impact on the prevention of mother-to-child transmission (MTCT) of HIV-1. However, development of drug resistance, which could be subsequently transmitted to the child, is a major concern. In Honduras and Belize the prevalence of drug resistance among HIV-1-infected children remains unknown. A total of 95 dried blood spot samples was obtained from HIV-1-infected, untreated children in Honduras and Belize born during 2001 to 2004, when preventive antiretroviral therapy was often suboptimal and consisted of monotherapy with nevirapine or zidovudine. Partial HIV-1 pol gene sequences were successfully obtained from 66 children (Honduras n=55; Belize n=11). Mutations associated with drug resistance were detected in 13% of the Honduran and 27% of the Belizean children. Most of the mutations detected in Honduras (43%) and all mutations detected in Belize were associated with resistance to nonnucleoside reverse transcriptase inhibitors, which was expected from the wide use of nevirapine to prevent MTCT during the study period. In addition, although several mothers reported that they had not received antiretroviral therapy, mutations associated with resistance to nucleoside reverse transcriptase inhibitors and protease inhibitors were found in Honduras. This suggests prior and unreported use of these drugs, or that these women had been infected with resistant virus. The present study demonstrates, for the first time, the presence of drug resistance-associated mutations in HIV-1-infected Honduran and Belizean children.

Solar Powered Heat Storage for Injera Baking

OpenAIRE

Tesfay, Asfafaw H; Kahsay, Mulu Bayray; Nydal, Ole Jørgen

2014-01-01

Ethiopia with a population of about 85 million meets 96% of its energy needs with bio-mass, charcoal, wood, animal dung and plant residues. More than 50% of this energy goes entirely on baking Injera. Injera the national food of the country demands 180-220 °C to be well cooked. In this article; Injera baking with solar energy on off-focus system, status of electric powered stove and the potential for solar powered stoves is discussed. The research and development of solar thermal for househol...

Design and construction of a batch oven for investigation of industrial continuous baking processes

DEFF Research Database (Denmark)

Stenby Andresen, Mette; Risum, Jørgen; Adler-Nissen, Jens

2013-01-01

A new batch oven has been constructed to mimic industrial convection tunnel ovens for research and development of continuous baking processes. The process parameters (air flow, air temperature, air humidity, height of baking area and the baking band velocity) are therefore highly controllable...... and adjustable over a wide range of settings. It is possible to monitor the product weight and temperature continuously during baking. The simultaneous measuring of mass and a window allowing for visual (e.g., by video recording) control is unique for this experimental batch oven. Two validation steps have been...... carried out. The uniformity of heating in the oven was assessed by measurements of local heat transfer coefficients and confirmed by baking tests. The methods showed that the oven is able to heat and bake uniformly across the baking area. Hereafter, the oven was validated against a commercial 10-m tunnel...

Baking of SST-1 vacuum vessel modules and sectors

International Nuclear Information System (INIS)

Pathan, Firozkhan S; Khan, Ziauddin; Yuvakiran, Paravastu; George, Siju; Ramesh, Gattu; Manthena, Himabindu; Shah, Virendrakumar; Raval, Dilip C; Thankey, Prashant L; Dhanani, Kalpesh R; Pradhan, Subrata

2012-01-01

SST-1 Tokamak is a steady state super-conducting tokamak for plasma discharge of 1000 sec duration. The plasma discharge of such long time duration can be obtained by reducing the impurities level, which will be possible only when SST-1 vacuum chamber is pumped to ultra high vacuum. In order to achieve UHV inside the chamber, the baking of complete vacuum chamber has to be carried out during pumping. For this purpose the C-channels are welded inside the vacuum vessel. During baking of vacuum vessel, these welded channels should be helium leak tight. Further, these U-channels will be in accessible under operational condition of SST-1. So, it will not possible to repair if any leak is developed during experiment. To avoid such circumstances, a dedicated high vacuum chamber is used for baking of the individual vacuum modules and sectors before assembly so that any fault during welding of the channels will be obtained and repaired. This paper represents the baking of vacuum vessel modules and sectors and their temperature distribution along the entire surface before assembly.

Baking of carbon anodes for the electrolysis of aluminium by electric resistance heating

Energy Technology Data Exchange (ETDEWEB)

Schultze-Rhonhof, E.

1981-09-01

The aim of the project was the development of a method of baking carbon anodes for the aluminium industry by direct electric resistance heating. A distinct reduction of the energy input compared with the usual methods is possible. At the same time fossil energy (oil, gas) will be substituted by electric energy. An experimental arrangement for baking carbon anodes built during the project baking experiments, in 1:1 scale was realized. The quality of the baked anodes has been investigated. Carbon anodes in a 1:1 scale can be baked uniformly by direct electric resistance heating. The characteristic chemical and physical data meets all requirements of the aluminium industry. The energy input has not yet come up to expectations.

Influence of cookies composition on temperature profiles and qualitative parameters during baking

Directory of Open Access Journals (Sweden)

Ž. Kožul

2014-01-01

Full Text Available During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles and quality parameters (width and thickness, colour formation and textural properties: hardness, fracturability and work of breaking force during baking process. Composition of cookies differs due to flour type and initial moisture content. Cookies were baked at 205 °C and temperature was measured in the centre of samples which were 7 mm thick with a 60 mm diameter. The results of temperature profiles of the cookies during baking have shown the same trend for all of the 18 samples. Samples with the higher initial water content have lower values of total colour difference and also significantly affect textural properties.

The JET gas baking plant for DT operation and analysis of tritium permeation and baking gas activation in DTE1

Energy Technology Data Exchange (ETDEWEB)

Pearce, R.J.H.; Andrew, P.; Bryan, S.; Hemmrich, J.L. [JET Joint Undertaking, Abingdon, Oxon (United Kingdom)

1998-07-01

The JET gas baking plant allows the vacuum vessel to be heated for conditioning and plasma operations. The vessel was maintained at 320 deg. C for the JET DT experiments (DTE 1). The design of the plant is outlined with particular reference to the features to provide compatibility with tritium operations. The experience of baking gas activation and tritium permeation into the plant are given, Developmentsto reduce the tritium permeation out of the vessel are considered. (authors)

Postural Orthostatic Tachycardia Syndrome (POTS) in Denmark

DEFF Research Database (Denmark)

Brinth, Louise; Pors, Kirsten; Spahic, Jasmina Medic

2018-01-01

" 1997-2014 was retrieved from PubMed and related to yearly POTS incidence. RESULTS: Eight-hundred-and-seventy-five tests with suspected POTS were thoroughly evaluated. The reclassification of test results yielded 243 POTS diagnoses (age, 27.0 ± 11.8 years). An increase in total number of POTS diagnoses...... was observed but the proportion of POTS-positive tests per year was relatively constant (≈2-3%) except for the period 2013-2014 (≈7%). The increase in POTS diagnoses was preceded by an increase in number of POTS-related papers in PubMed. CONCLUSION: The proportion of POTS diagnoses among patients investigated...... for suspected syncope and/or orthostatic intolerance was relatively constant 1997-2012. The growing number of POTS-related publications in PubMed preceded the steep increase in diagnostic rate of POTS observed after 2012....

Bake hardening of ultra-fine grained low carbon steel produced by constrained groove pressing

International Nuclear Information System (INIS)

Alihosseini, H.; Dehghani, K.

2012-01-01

Highlights: ► BH of UFG low carbon steel sheets was studied. ► Three passes of CGP are used for producing of UFG sheets. ► Maximum BH was achieved to the UFG specimen pre-strained 8% by baking at 250 °C. - Abstract: In the present work, the bake hardening of ultra-fine grained low carbon steel was compared with that of its coarse-grain counterpart. The ultra-fine grained sheets were produced by applying three passes of constrained groove pressing resulting the grains of 260–270 nm. The microstructure of ultra-fine grain specimens were characterized using electron back-scatter diffraction technique. Then, the bake hardenability of ultra-fine grain and coarse-grain samples were compared by pre-straining to 4, 6 and 8% followed by baking at 150 °C and 250 °C for 20 min. The results show that in case of baking at 250 °C, there was an increase about 108%, 93%, and 72% in the bake hardening for 4%, 6% and 8% pre-strain, respectively. As for baking at 150 °C, these values were 170%, 168%, and 100%, respectively for 4%, 6% and 8% pre-strain. The maximum in bake hardenability (103 MPa) and final yield stress (563 MPa) were pertaining to the ultra-fine grain specimen pre-strained 8% followed by baking at 250 °C.

Heat transfer and evaporative cooling in the function of pot-in-pot coolers

Science.gov (United States)

Chemin, Arsène; Levy Dit Vehel, Victor; Caussarieu, Aude; Plihon, Nicolas; Taberlet, Nicolas

2018-03-01

A pot-in-pot cooler is an affordable electricity-free refrigerator which uses the latent heat of vaporization of water to maintain a low temperature inside an inner compartment. In this article, we experimentally investigate the influence of the main physical parameters in model pot-in-pot coolers. The effect of the wind on the evaporation rate of the cooling fluid is studied in model experiments while the influence of the fluid properties (thermal conductivity, specific heat, and latent heat) is elucidated using a variety of cooling fluids (water, ethanol, and ether). A model based on a simplified heat conduction equation is proposed and is shown to be in good quantitative agreement with the experimental measurements.

Quality enhancement of chicken baked without skin using honey marinades.

Science.gov (United States)

Hashim, I B; McWatters, K H; Hung, Y C

1999-12-01

Chicken (bone-in, skinless, split breast) injected with lemon-pepper poultry pump marinade containing 20 or 30% honey was compared with chicken (with and without skin) marinated without honey. The objectives were to 1) determine moisture and fat contents and instrumental color and texture measurements, 2) characterize the sensory profiles of marinated chicken baked with and without skin, and 3) investigate the effect of honey marinades on the sensory characteristics of chicken baked without skin. Chicken was roasted at 177 C for one h to an internal temperature of 80 C. A trained panel (n = 13) evaluated the roasted chicken. Results showed that skin could be removed from premarinated chicken breast before baking without significantly affecting the amount of marinade uptake, moisture content, fat content, texture (force required to shear), or most instrumental measurements of color. With regard to sensory characteristics, skin removal before baking resulted in a less glossy and moist appearance, less brown color, and more intense pepper flavor in the roasted product than when the skin was not removed. Addition of honey to the marinade restored, to some extent, the intensities of moist and glossy appearance and brown color that were reduced by removal of the skin before baking.

Effect of bainitic transformation on bake hardening in TRIP assisted steel

International Nuclear Information System (INIS)

Das, S.; Timokhina, I.; Singh, S.B.; Pereloma, E.; Mohanty, O.N.

2012-01-01

Highlights: ► Bainitic transformation in TRIP-assisted steel can lead to a very good bake hardening response as demonstrated by other researchers also. ► No extra deformation is needed. Dislocations can be generated in situ during the transformation itself. ► Detail characterisation and theoretical treatments showed bainite plates are sufficiently enriched with extra carbon atoms which can migrate and lock the dislocations. - Abstract: Bake hardening is a phenomenon where freshly generated dislocations get pinned down by the migrating carbon atoms under the influence of temperature employed in paint baking shop. Experimentally, a minimal 2% deformation is given to generate such new dislocations. On the other hand, after bainitic transformation, steel contains a large number of dislocations as well as excess carbon atoms in bainite, a combination of which is capable of producing bake hardening effect. In the current analysis, one grade of transformation induced plasticity aided steel was chosen to study the effect of isothermal bainitic transformation on subsequent bake hardening response, without giving any deformation assuming that the previous treatment would have generated sufficient dislocations which could be pinned down by the migrating carbon atoms under the influence of thermal treatment of the bake hardening process. The final microstructure was characterised by many techniques, using Thermo-Calc, optical microscopy, XRD analysis and 3-DAP. A good agreement was observed amongst all the techniques employed.

Decrease in Hydrogen Embrittlement Susceptibility of 10B21 Screws by Bake Aging

Directory of Open Access Journals (Sweden)

Kuan-Jen Chen

2016-08-01

Full Text Available The effects of baking on the mechanical properties and fracture characteristics of low-carbon boron (10B21 steel screws were investigated. Fracture torque tests and hydrogen content analysis were performed on baked screws to evaluate hydrogen embrittlement (HE susceptibility. The diffusible hydrogen content within 10B21 steel dominated the fracture behavior of the screws. The fracture torque of 10B21 screws baked for a long duration was affected by released hydrogen. Secondary ion mass spectroscopy (SIMS result showed that hydrogen content decreased with increasing baking duration, and thus the HE susceptibility of 10B21 screws improved. Diffusible hydrogen promoted crack propagation in high-stress region. The HE of 10B21 screws can be prevented by long-duration baking.

Influence of electrical and hybrid heating on bread quality during baking

OpenAIRE

Chhanwal, N.; Ezhilarasi, P. N.; Indrani, D.; Anandharamakrishnan, C.

2014-01-01

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with h...

Baking soda dentifrice and periodontal health: A review of the literature.

Science.gov (United States)

Sabharwal, Amarpreet; Scannapieco, Frank A

2017-11-01

Mechanical disruption of dental biofilm is critical to maintain periodontal health. Baking soda-containing dentifrices have shown to be potential aids for improving gingival health and maintaining dental biofilm control. Evidence from classic and contemporary literature is reviewed and summarized in this review. In vitro and in vivo (animal and human, respectively) studies and clinical trials have been analyzed. Some clinical studies demonstrated the benefits of baking soda dentifrices in plaque and gingivitis reduction. Clinical trials with longer follow-up would be useful to confirm the impact of baking soda on gingival health. Regular dental biofilm control and adjunctive use of baking soda dentifrices in an otherwise healthy and compliant patient may provide success in maintenance of gingival health. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Temperature distribution in a cigarette oven during baking

Directory of Open Access Journals (Sweden)

Zhang Qing

2015-01-01

Full Text Available Baking treatment is one of the most important processes of cigarette production, which can significantly enhance quality of tobacco. Theoretical and numerical investigation on temperature distribution in a cigarette oven during baking was carried out. The finite volume method was used to simulate the flow field. The relationship between the uniformity of temperature field and impeller’s speed was given finally, which is helpful to optimize cigarette oven with better quality and less energy consumption.

Sulfuric acid baking and leaching of spent Co-Mo/Al2O3 catalyst.

Science.gov (United States)

Kim, Hong-In; Park, Kyung-Ho; Mishra, Devabrata

2009-07-30

Dissolution of metals from a pre-oxidized refinery plant spent Co-Mo/Al(2)O(3) catalyst have been tried through low temperature (200-450 degrees C) sulfuric acid baking followed by mild leaching process. Direct sulfuric acid leaching of the same sample, resulted poor Al and Mo recoveries, whereas leaching after sulfuric acid baking significantly improved the recoveries of above two metals. The pre-oxidized spent catalyst, obtained from a Korean refinery plant found to contain 40% Al, 9.92% Mo, 2.28% Co, 2.5% C and trace amount of other elements such as Fe, Ni, S and P. XRD results indicated the host matrix to be poorly crystalline gamma- Al(2)O(3). The effect of various baking parameters such as catalyst-to-acid ratio, baking temperature and baking time on percentage dissolutions of metals has been studied. It was observed that, metals dissolution increases with increase in the baking temperature up to 300 degrees C, then decreases with further increase in the baking temperature. Under optimum baking condition more than 90% Co and Mo, and 93% Al could be dissolved from the spent catalyst with the following leaching condition: H(2)SO(4)=2% (v/v), temperature=95 degrees C, time=60 min and Pulp density=5%.

Commercial Baking. Final Report.

Science.gov (United States)

Booth, Nancy

A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…

Stain removal and whitening by baking soda dentifrice: A review of literature.

Science.gov (United States)

Li, Yiming

2017-11-01

Tooth discoloration may be caused by intrinsic or extrinsic stains or a combination of both. There are 2 major approaches to removing the stains, including the chemical mechanism using peroxides for tooth bleaching and the mechanical mechanism using abrasives in prophylactic pastes and dentifrices to remove stains, resulting in a whitening effect. Attempts have also been made to add a low concentration of peroxides to dentifrices to enhance their abrasive cleaning to remove tooth stains. This article provides a review of both in vitro and clinical studies on stain removal and whitening effect of dentifrices containing sodium bicarbonate (baking soda). In recent years, whitening dentifrices have become popular because of little additional effort for use, ease of availability, low cost, and accumulated evidence of clinical efficacy and safety in the literature. Advances in research and technology have led to innovative formulations of dentifrices using baking soda as the sole abrasive or a component of an abrasive system. Baking soda is biologically compatible with acid-buffering capacities, antibacterial at high concentrations, and has a relatively lower abrasivity. The evidence available in the literature indicates that baking soda-based dentifrices are effective and safe for tooth stain removal and consequently whitening. A number of clinical studies have also shown that baking soda-based dentifrices are more effective in stain removal and whitening than some non-baking soda-containing dentifrices with a higher abrasivity. So far, research efforts have mainly focused on stain removal and tooth-whitening efficacy and clinical safety of baking soda dentifrices used with manual toothbrushes, with only a few studies investigating their effects using powered toothbrushes, for which further research is encouraged. As part of a daily oral hygiene practice, baking soda-based dentifrice is a desirable, alternative or additional measure for tooth stain removal and whitening

Effect of bainitic transformation on bake hardening in TRIP assisted steel

Energy Technology Data Exchange (ETDEWEB)

Das, S., E-mail: sourav.das@tatasteel.com [Research and Development, Tata Steel Limited, Jamshedpur (India); Timokhina, I. [Centre for Material and Fibre Innovation/Science and Technology, Deakin University (Australia); Singh, S.B. [Metallurgical and Materials Engineering, IIT Kharagpur (India); Pereloma, E. [BlueScope Steel Metallurgy Centre, University of Wollongong (Australia); Mohanty, O.N. [RSB Metaltech, RSB Group, Jamshedpur (India)

2012-02-01

Highlights: Black-Right-Pointing-Pointer Bainitic transformation in TRIP-assisted steel can lead to a very good bake hardening response as demonstrated by other researchers also. Black-Right-Pointing-Pointer No extra deformation is needed. Dislocations can be generated in situ during the transformation itself. Black-Right-Pointing-Pointer Detail characterisation and theoretical treatments showed bainite plates are sufficiently enriched with extra carbon atoms which can migrate and lock the dislocations. - Abstract: Bake hardening is a phenomenon where freshly generated dislocations get pinned down by the migrating carbon atoms under the influence of temperature employed in paint baking shop. Experimentally, a minimal 2% deformation is given to generate such new dislocations. On the other hand, after bainitic transformation, steel contains a large number of dislocations as well as excess carbon atoms in bainite, a combination of which is capable of producing bake hardening effect. In the current analysis, one grade of transformation induced plasticity aided steel was chosen to study the effect of isothermal bainitic transformation on subsequent bake hardening response, without giving any deformation assuming that the previous treatment would have generated sufficient dislocations which could be pinned down by the migrating carbon atoms under the influence of thermal treatment of the bake hardening process. The final microstructure was characterised by many techniques, using Thermo-Calc, optical microscopy, XRD analysis and 3-DAP. A good agreement was observed amongst all the techniques employed.

Grain yield and baking quality of wheat under different sowing dates

Directory of Open Access Journals (Sweden)

Raphael Rossi Silva

2014-04-01

Full Text Available Choosing the right sowing dates can maximize the outcomes of the interaction between genotype and environment, thus increasing grain yield and baking quality of wheat (Triticum aestivum L.. The present study aimed at determining the most appropriate sowing dates that maximize grain yield and baking quality of wheat cultivars. Seven wheat cultivars (BRS 179, BRS Guamirim, BRS Guabiju, BRS Umbu, Safira, CD 105 and CD 115 were evaluated at four sowing dates (the 1st and the 15th of June and July in two harvesting seasons (2007 and 2008. The study was setup in a completely randomized block design with four repetitions. The effects of the year and sowing date when combined explained 93% of the grain yield variance. In 2007, the CD 105 and Safira cultivars had the highest grain yield (GY for all sowing dates. Only the BRS Guabiju and Safira cultivars possessed high baking quality for all sowing dates assessed. In 2008, the environmental conditions were favorable for superior GY, but the baking quality was inferior. Considering adapted cultivars and sowing dates, it is possible to maximize grain yield and baking quality of wheat.

Modelling heat and mass transfer in bread baking with mechanical deformation

International Nuclear Information System (INIS)

Nicolas, V; Glouannec, P; Ploteau, J-P; Salagnac, P; Jury, V; Boillereaux, L

2012-01-01

In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French 'baguette' during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

Energy requirements during sponge cake baking: Experimental and simulated approach

International Nuclear Information System (INIS)

Ureta, M. Micaela; Goñi, Sandro M.; Salvadori, Viviana O.; Olivera, Daniela F.

2017-01-01

Highlights: • Sponge cake energy consumption during baking was studied. • High oven temperature and forced convection mode favours oven energy savings. • Forced convection produced higher weight loss thus a higher product energy demand. • Product energy demand was satisfactorily estimated by the baking model applied. • The greatest energy efficiency corresponded to the forced convection mode. - Abstract: Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two ovens, three convection modes, three oven temperatures) were compared. Experimental oven energy consumption was estimated taking into account the heating resistances power and a usage factor. Product energy demand was estimated from both experimental and modeling approaches considering sensible and latent heat. Oven energy consumption results showed that high oven temperature and forced convection mode favours energy savings. Regarding product energy demand, forced convection produced faster and higher weight loss inducing a higher energy demand. Besides, this parameter was satisfactorily estimated by the baking model applied, with an average error between experimental and simulated values in a range of 8.0–10.1%. Finally, the energy efficiency results indicated that it increased linearly with the effective oven temperature and that the greatest efficiency corresponded to the forced convection mode.

Female self-employment among the Kleine Gemeinde in the Mennonite Settlement of Blue Creek, Northern Belize

NARCIS (Netherlands)

Roessingh, C.H.; Nuijten, M.

2012-01-01

This study explores the underexposed possibilities of starting and running a business by Mennonite women in the Kleine Gemeinde community of Blue Creek, Belize. The paper is the result of ethnographic fieldwork research combined with a literature study. We address the changing role of Kleine

Enhancement of plaque removal efficacy by tooth brushing with baking soda dentifrices: results of five clinical studies.

Science.gov (United States)

Putt, Mark S; Milleman, Kimberly R; Ghassemi, Annahita; Vorwerk, Linda M; Hooper, William J; Soparkar, Pramod M; Winston, Anthony E; Proskin, Howard M

2008-01-01

An earlier clinical study demonstrated that brushing with a commercial Arm & Hammer dentifrice containing baking soda physically removed significantly more plaque than brushing with either of two commercial dentifrices which did not contain baking soda. However, little has been done to confirm these results and to compare baking soda-containing dentifrices with more recently commercialized non-baking soda dentifrice formulations. The objective of this study was to compare commercial dentifrices containing 20% to 65% baking soda and commercial dentifrices without baking soda in enhancing plaque removal efficacy of tooth brushing. Five randomized, controlled, blinded, crossover clinical studies were performed among healthy adult volunteers who provided informed consent. After approximately 24 hours without oral hygiene, subjects with sufficient plaque were enrolled in the study phase. Plaque was scored before and after supervised brushing for one minute using the Turesky, et al. modification of the Quigley-Hein Plaque Index at six sites per tooth according to Soparkar's modification as described by Lobene, et al. In each study, wash-out periods with a regular dentifrice not evaluated in the study separated each product treatment. In all studies, every dentifrice exhibited a significant (p baking soda dentifrices resulted in statistically greater (p baking soda. Results on other tooth surfaces, such as facial, lingual, proximal, and gingival surfaces also demonstrated statistically greater (p baking soda-containing dentifrices as compared to the baking soda-free dentifrices. In three of the studies comparing different levels of baking soda, brushing with dentifrices with higher concentrations of baking soda consistently removed numerically more plaque than those containing lower levels. In one of these three studies, the difference in plaque removal between the baking soda dentifrices reached statistical significance. The results suggest a positive relationship

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

Science.gov (United States)

Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

2007-09-01

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

Attitudes toward Spanish and Code-Switching in Belize: Stigmatization and Innovation in the Spanish Classroom

Science.gov (United States)

Balam, Osmer; de Prada Pérez, Ana

2017-01-01

Through the analysis of survey and interview data, we investigated the attitudes and perceptions of 32 multilingual teachers of Spanish in Belize, a code-switching (CS) context where Spanish is in intense contact with English and Belizean Kriol. More specifically, we examined teachers' and students' attitudes toward Spanish and CS and teachers'…

[Effect of soybean lipoxygenae on baking properties of wheat flour].

Science.gov (United States)

Permiakova, M D; Trufanov, V A

2011-01-01

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

Directory of Open Access Journals (Sweden)

Šarić Bojana M.

2014-01-01

Full Text Available Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cookies' diameters of less than 1%, more regular shape of the cookies was obtained when baking time was shorter, hardness of cookies is highly correlated with moisture content, water activity, baking loss and short/long diameter ratio values. The colour characteristics (L*, a* and b* of cookies' top and bottom surfaces indicated that the cookies were not overbaked under the chosen baking conditions. Baking time of 14 min at 170°C was found to be the optimal baking conditions for the blueberry pomace enriched gluten-free cookies.

Analysis of obsidian from moho cay, belize: new evidence on classic maya trade routes.

Science.gov (United States)

Healy, P F; McKillop, H I; Walsh, B

1984-07-27

Trace element analysis of obsidian artifacts from Moho Cay, Belize, reveals that the obsidian derives primarily from the El Chayal outcrop in highland Guatemala and not from the Ixtepeque source. This is contrary to the widely accepted obsidian trade route model for Classic Maya civilization and suggests that Classic Maya obsidian trade was a more complex economic phenomenon than has been recognized.

Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

Science.gov (United States)

Bajd, Franci; Serša, Igor

2011-04-01

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types. Copyright © 2011 Elsevier Inc. All rights reserved.

Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

OpenAIRE

Zamani, Mohammad Javad; Bihamta, Mohammad Reza; Naserian Khiabani, Behnam; Tahernezhad, Zahra; Hallajian, Mohammad Taher; Shamsi, Marzieh Varasteh

2014-01-01

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reac...

Comparison of experimental hut entrance and exit behavior between Anopheles darlingi from the Cayo District, Belize, and Zungarococha, Peru.

Science.gov (United States)

Sachs, Paige; Diaz Rodriguez, Gloria Alicia; Briceno, Ireneo; King, Russell; Achee, Nicole L; Grieco, John P

2013-12-01

Anopheles darlingi is a major vector for malaria in Central and South America. Behavioral, ecological, genetic, and morphologic variability has been observed across its wide distribution. Recent studies have documented that 2 distinct genotypes exist for An. darlingi: a northern lineage (Belize, Guatemala, Colombia, Venezuela, and Panama) and a southern lineage (Amazonia and southern Brazil). In order to determine if these genotypes exhibited different behavioral traits, entrance and exit movement patterns between 2 field populations of An. darlingi that represented each genotype were evaluated using experimental huts. The Belize population exhibited bimodal entrance, with peak entry occurring between 7:00-8:00 p.m. and 5:00-6:00 a.m. and peak exiting occurring between 7:00-8:00 p.m. The Peru population exhibited unimodal entrance, with peak entry occurring between 10:00-11:00 p.m. and peak exiting occurring between 11:00-12:00 a.m. with a secondary smaller peak at 2:30 a.m. Entrance and exit behavioral patterns were significantly different between the Belize and Peru populations of An. darlingi (log-rank [Mantel-Cox] P < 0.001). Information from the present study will be used in the future to determine if there is a correlation between genotype and host-seeking behavior and can be used in the present for regional vector risk assessment.

Baking Soda and Vinegar Rockets

Science.gov (United States)

Claycomb, James R.; Zachary, Christopher; Tran, Quoc

2009-01-01

Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

Cement factory kilns. Clinker baking workshops; Fours de cimenterie. Ateliers de cuisson du clinker

Energy Technology Data Exchange (ETDEWEB)

Bastier, R. [Direction Centrale Technologie (France); Bocan, A.; Gerbert, B.; Regnault, A.

2000-07-01

Clinker baking is the intermediate of the three main steps of the cement fabrication process. The aim of the baking workshop is the thermal transformation of the crude material into a semi-product (clinker). The problem of clinker baking is to find the optimum process taking into account: the investment and operation costs,the diversity of raw materials and fuels, the socio-economical constraints, the performances required, the environmental constraints and the increase of production capacity. This paper gives a presentation of the different types of clinker baking workshops: 1 - Rotative kiln and baking workshop; 2 - Different types of baking workshops: general considerations, humid way process (long kiln - WL), half-dry way process (short kiln - DG-N), dry-way process (short kiln - DS-X), comparison of standard energy consumptions and production ratios; 3 - Pre-calcination (DS-X-SF and DS-X-PC kilns): general considerations, industrial realizations, operation of pre-calcination, characteristics, advantages and drawbacks, standard operation data; 4 - Dimensioning of dry-way kilns: theoretical and empirical methods. (J.S.)

Microstructure, Mechanical Properties, and Toughening Mechanisms of a New Hot Stamping-Bake Toughening Steel

Science.gov (United States)

Lin, Tao; Song, Hong-Wu; Zhang, Shi-Hong; Cheng, Ming; Liu, Wei-Jie; Chen, Yun

2015-09-01

In this article, the hot stamping-bake toughening process has been proposed following the well-known concept of bake hardening. The influences of the bake time on the microstructure and the mechanical properties of the hot stamped-baked part were studied by means of scanning electron microscopy, transmission electron microscopy, X-ray diffraction, and mechanical tests at room temperature. The results show that the amount of the retained austenite was nearly not changed by the bake process. Also observed were spherical Cu-rich precipitates of about 15 nm in martensite laths. According to the Orowan mechanism, their contribution of the Cu-rich precipitates to the strength is approximately 245 MPa. With the increase of the bake time, the tensile strength of the part was decreased, whereas both the ductility and the product of the tensile strength and ductility were increased then decreased. The tensile strength and ductility product and the tensile strength are as high as 21.9 GPa pct, 2086 MPa, respectively. The excellent combined properties are due to the transformation-induced plasticity effect caused by retained austenite.

Simulating the heat transfer process of horizontal anode baking furnace

Energy Technology Data Exchange (ETDEWEB)

L.Q. Zhang; C.G. Zheng; M.H. Xu [Huazhong University of Science and Technology, Wuhan (China). State Key Laboratory of Coal Combustion

2005-07-01

A transient two-dimensional mathematical model of a horizontal baking furnace is presented. The model combines complex thermal phenomena in a baking process such as air infiltration, evolution and combustion of volatile matters, combustion of packing coke, and heat losses. The predicted results are in good agreement with measured data. Furthermore, the process is simulated under different operating conditions such as firing cycle time, airflow and air infiltration. The simulated results indicate that the fuel consumption decreases as the firing cycle time decreases. It is also found that reducing the airflow and air infiltration will help to save fuel. The model is proved to be a useful tool for the process optimisation of the baking furnace in the aluminum industry.

"I Do the Best I Can": Caregivers' Perceptions of Informal Caregiving for Older Adults in Belize

Science.gov (United States)

Vroman, Kerryellen; Morency, Jamme

2011-01-01

In this first study of informal caregiving for older adults in Belize, 29 caregivers described their experiences of caregiving, how they perceived and managed the role, and what critical resources they needed. The three main themes identified in the caregiver interviews were "the experiences of caregivers, the rewards of caregiving, and…

INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY

Directory of Open Access Journals (Sweden)

Jana Šmitalová

2013-12-01

Full Text Available Foodstuff adapted by freezing is able to use for final setting immediately and its important contribution is sparing of working action and time connected to their next setting in our households or in catering corporations. In frame of this topic some baking experiment were realized with application of the main component – smooth wheat flour T 650 and the raw yeasting. It was monitored the baking quality of loafs made of fresh dough and loafs made of dough which was frozen one, two, three, four, five, six and nine months in -18°C. The biggest decline of the quality of bread made from frozen dough was monitored right after the first month. Decline of its size was 19.0%. Strong decline of size was monitored after five months (18.1% and after six months of storage in freezer (23.8%. Decline of baking quality during storage was mainly caused by declining activity of yeasts and by the loss of their yeasty ability. These conditions cased gradual decline of the solidity of the dough.

FDA Food Code recommendations: how do popular US baking shows measure up?

Directory of Open Access Journals (Sweden)

Valerie Cadorett

2018-05-01

Full Text Available The purpose of this study was to determine if popular US baking shows follow the FDA Food Code recommendations and critical food safety principles. This cross-sectional study examined a convenience sample of 75 episodes from three popular baking shows. The three shows were about competitively baking cupcakes, competitively baking cakes, and baking in a popular local bakery. Twenty-five episodes from each show were viewed. Coding involved tallying how many times 17 FDA Food Code recommendations were or were not followed. On each show, bare hands frequently came in contact with ready-to-eat food. On a per-hour basis, this occurred 80, 155, and 176 times on shows 1-3, respectively. Hands were washed before cooking three times on the three shows and never for the recommended 20 seconds. On each show, many people touched food while wearing jewelry other than a plain wedding band, for an average of at least 7 people per hour on each show. Shows 1-3 had high rates of long-haired bakers not wearing hair restraints (11.14, 6.57, and 14.06 per hour, respectively. Shows 1 and 2 had high rates of running among the bakers (22.29 and 10.57 instances per hour, respectively. These popular baking shows do not demonstrate proper food safety techniques put forth by the FDA and do not contribute the reduction of foodborne illnesses through proper food handling.

The Canarian linguistic heritage in the Mexican border with Belize

Directory of Open Access Journals (Sweden)

Raúl Arístides Pérez Aguilar

2016-06-01

Full Text Available A series of words that arrived in the Mexican border with Belize during the first half of the XVIII century with Canarian colonizers whom were brought by the governor of Yucatán to populate the village of Salamanca de Bacalar in order to built a fortress to stop the English advance in the region. It is about verbs, nouns and adjectives that became embedded within certain blocks of the material life of the society from Bacalar made of indios, mestizos and Spanish whom their percentages allowed the ingrainment and diffusion of these voices which until today still have a peculiar vitality on both sides of the river.

The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.

Science.gov (United States)

Nivelle, Mieke A; Bosmans, Geertrui M; Delcour, Jan A

2017-11-22

The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh partially baked crumb increased because of its more extended amylose and gluten networks. During subsequent storage, the crumb became more firm due to an increased extent of amylopectin retrogradation and moisture redistribution. Although only amylopectin retrogradation was reversed during final baking, a fresh fully baked (FB) bread with reversed crumb softness was obtained. Furthermore, the rate of crumb firming during final storage of FB bread was not higher than that of conventionally baked bread. This was attributed to the high crumb to crust ratio of large tin bread which caused the crumb moisture content to remain sufficiently high despite nonreversible moisture redistribution during intermediate storage.

Women and development in Northern Belize.

Science.gov (United States)

Brockmann, C T

1985-07-01

Northern Belize, composed of Orange Walk and Corozal districts, is the sugar-producing region of Belize, a newly independent country on the Caribbean coast of Central America, and because of the extensive involvement in the modern sugar industry, existing status differentials in Orange Walk have increased. Town farmers have increased their sugarcane license sizes more than villagers and also are much more likely to meet or exceed their delivery quotas than villagers. There has been the differentiation of a new middle socioeconomic stratum in Orange Walk, with a much higher proportion of villagers remaining in the lower stratum than townspeople. With greater involvement in the market economy, there has been a decline in the social integration of groups in the district as well as less symbiosis between husband and wife and among related male age mates. Some people now consistently work for others; there was an egalitarian labor exchange before. With the decline in subsistence production, the extensive reciprocity in food among related women diminishes. Women have participated in the overall changes in Orange Walk, yet their position vis-a-vis men has become weaker. Women are most likely to hold licenses in the communities that participated earliest in the sugar industry and that are the most traditional. With greater market involvement, women become less likely to hold licenses. Women's licenses have not increased to the same degree as those of men. And, with the income from sugar and wage labor, the family income is more and more viewed as belonging to men, rather than being the result of a joint family enterprise. Women become dependent on what men give them, with less control and security. With declining subsistence production, women have a reduced basis of involvement in traditional reciprocal food exchanges with other households. They lose some independent sources of money income with the result of increasing undernutrition for young children. The economic

Baking Arithmetic and Error Analyses for PEFP Fundamental Power Couplers

International Nuclear Information System (INIS)

Zhang, Liping; An, Sun; Tang, Yazhe; Cho, Yong Sub

2009-01-01

The Proton Engineering Frontier Project (PEFP) is considering developing and using SRF technology to accelerate a proton beam at 700 MHz in its present project and its extended project (PEP). The first section of the PEFP SRF linac (SCL) is composed of low-beta cryomodules. Each cryomodule has three 5-cell cavities and each cavity has one fundamental power coupler (FPC). Before the high power RF processing, each FPC needs to be baked out for 24 hours at 200 degrees Celsius ( .deg. C). The whole control system is described in reference, in this system, the temperature in the baking-box need to be changed according to three straight lines with different slope. This paper described how we can make the temperature of the baking-box changed according to the required values

Baking Arithmetic and Error Analyses for PEFP Fundamental Power Couplers

Energy Technology Data Exchange (ETDEWEB)

Zhang, Liping; An, Sun; Tang, Yazhe; Cho, Yong Sub [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

2009-05-15

The Proton Engineering Frontier Project (PEFP) is considering developing and using SRF technology to accelerate a proton beam at 700 MHz in its present project and its extended project (PEP). The first section of the PEFP SRF linac (SCL) is composed of low-beta cryomodules. Each cryomodule has three 5-cell cavities and each cavity has one fundamental power coupler (FPC). Before the high power RF processing, each FPC needs to be baked out for 24 hours at 200 degrees Celsius ( .deg. C). The whole control system is described in reference, in this system, the temperature in the baking-box need to be changed according to three straight lines with different slope. This paper described how we can make the temperature of the baking-box changed according to the required values.

Effect of ferrite-martensite interface morphology on bake hardening response of DP590 steel

International Nuclear Information System (INIS)

Chakraborty, Arnab; Adhikary, Manashi; Venugopalan, T.; Singh, Virender; Nanda, Tarun; Kumar, B. Ravi

2016-01-01

The effect of martensite spatial distribution and its interface morphology on the bake hardening characteristics of a dual phase steel was investigated. In one case, typical industrial continuous annealing line parameters were employed to anneal a 67% cold rolled steel to obtain a dual phase microstructure. In the other case, a modified annealing process with changed initial heating rates and peak annealing temperature was employed. The processed specimens were further tensile pre-strained within 1–5% strain range followed by a bake hardening treatment at 170 °C for 20 min. It was observed that industrial continuous annealing line processed specimen showed a peak of about 70 MPa in bake-hardening index at 2% pre-strain level. At higher pre-strain values a gradual drop in bake-hardening index was observed. On the contrary, modified annealing process showed near uniform bake-hardening response at all pre-strain levels and a decrease could be noted only above 4% pre-strain. The evolving microstructure at each stage of annealing process and after bake-hardening treatment was studied using field emission scanning electron microscope. The microstructure analysis distinctly revealed differences in martensite spatial distribution and interface morphologies between each annealing processes employed. The modified process showed predominant formation of martensite within the ferrite grains with serrated lath martensite interfaces. This nature of the martensite was considered responsible for the observed improvement in the bake-hardening response. Furthermore, along with improved bake-hardening response negligible loss in tensile ductility was also noted. This behaviour was correlated with delayed micro-crack initiation at martensite interface due to serrated nature.

Epidemiology of acute hepatitis in the Stann Creek District of Belize, Central America.

Science.gov (United States)

Bryan, J P; Reyes, L; Hakre, S; Gloria, R; Kishore, G M; Tillett, W; Engle, R; Tsarev, S; Cruess, D; Purcell, R H

2001-10-01

Hepatitis is common in the Stann Creek District of southern Belize. To determine the etiologies, incidence, and potential risk factors for acute jaundice, we conducted active surveillance for cases. Cases of jaundice diagnosed by a physician within the previous 6 weeks were enrolled. Evaluation included a questionnaire and laboratory tests for hepatitis A, B, C, D, and E, a blood film for malaria, and a serologic test for syphilis. Etiologies of jaundice among 62 evaluable patients included acute hepatitis A, 6 (9.7%), acute hepatitis B, 49 (79.0%), hepatitis non-A-E, 2 (3.2%), and malaria, 5 (8.1%). There were no cases of acute hepatitis E. One patient each with antibody to hepatitis C and D were detected. The annualized incidence of hepatitis A was 0.26 per 1,000. All cases of hepatitis A were in children 4-16 years of age. The annualized incidence of hepatitis B, 2.17 per 1,000, was highest in adults aged 15-44 years (4.4 per 1,000) and was higher in men (36 cases; 3.09 per 1,000) than women (13 cases; 1.19 per 1,000). Four (31%) of the women with hepatitis B were pregnant. The annualized incidence was significantly higher in Mestizo (6.18 per 1000) and Maya (6.79 per 1,000) than Garifuna (0.38 per 1,000) or Creole (0.36 per 1,000). Persons with hepatitis B were significantly more likely to be born outside of Belize (82%), had been in Belize or = 14 years of age with hepatitis B, only 36% were married. Few persons admitted to transfusions, tattoos, IV drug use, multiple sexual partners, visiting prostitutes, or sexually transmitted diseases. Only 1 of 49 had a reactive test for syphilis. Six patients were hospitalized (including 3 with acute hepatitis B and one with hepatitis A), and none to our knowledge died. Acute hepatitis B is the most common cause of viral hepatitis in the Stann Creek District, but the modes of transmission remain obscure. Infants, women attending prenatal clinics, and new workers are potential targets for immunization with hepatitis B

Influences of pretreatment and hard baking on the mechanical reliability of SU-8 microstructures

International Nuclear Information System (INIS)

Morikaku, Toshiyuki; Kaibara, Yoshinori; Inoue, Shozo; Namazu, Takahiro; Inoue, Masatoshi; Miura, Takuya; Suzuki, Takaaki; Oohira, Fumikazu

2013-01-01

In this paper, the influences of pretreatment and hard baking on the mechanical characteristics of SU-8 microstructures are described. Four types of samples with different combinations of O 2 plasma ashing, primer coating and hard baking were prepared for shear strength tests and uniaxial tensile tests. Specially developed shear test equipment was used to experimentally measure the shear adhesion strength of SU-8 micro posts on a glass substrate. The adhesiveness was strengthened by hard baking at 200 °C for 60 min, whereas other pretreatment processes hardly affected the strength. The pretreatment and hard baking effects on the adhesive strength were compared with those on the fracture strength measured by uniaxial tensile testing. There were no influences of O 2 plasma ashing on both the strengths, and primer coating affected only tensile strength. The primer coating effect as well as the hard baking effect on stress relaxation phenomena in uniaxial tension was observed as well. Fourier transform infrared spectroscopy demonstrated that surface degradation and epoxide-ring opening polymerization would have given rise to the primer coating effect and the hard baking effect on the mechanical characteristics, respectively. (paper)

Influences of pretreatment and hard baking on the mechanical reliability of SU-8 microstructures

Science.gov (United States)

Morikaku, Toshiyuki; Kaibara, Yoshinori; Inoue, Masatoshi; Miura, Takuya; Suzuki, Takaaki; Oohira, Fumikazu; Inoue, Shozo; Namazu, Takahiro

2013-10-01

In this paper, the influences of pretreatment and hard baking on the mechanical characteristics of SU-8 microstructures are described. Four types of samples with different combinations of O2 plasma ashing, primer coating and hard baking were prepared for shear strength tests and uniaxial tensile tests. Specially developed shear test equipment was used to experimentally measure the shear adhesion strength of SU-8 micro posts on a glass substrate. The adhesiveness was strengthened by hard baking at 200 °C for 60 min, whereas other pretreatment processes hardly affected the strength. The pretreatment and hard baking effects on the adhesive strength were compared with those on the fracture strength measured by uniaxial tensile testing. There were no influences of O2 plasma ashing on both the strengths, and primer coating affected only tensile strength. The primer coating effect as well as the hard baking effect on stress relaxation phenomena in uniaxial tension was observed as well. Fourier transform infrared spectroscopy demonstrated that surface degradation and epoxide-ring opening polymerization would have given rise to the primer coating effect and the hard baking effect on the mechanical characteristics, respectively.

Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).

Science.gov (United States)

Raatz, Susan K; Golovko, Mikhail Y; Brose, Stephen A; Rosenberger, Thad A; Burr, Gary S; Wolters, William R; Picklo, Matthew J

2011-10-26

The consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (22:6n-3) have known protective effects in the vasculature. It is not known whether the consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the contents of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regioisomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6) and EPA, while significantly increasing hydroxyl-linoleic acid levels. The contents of prostanoids and resolvins were reduced several-fold with baking. The inclusion of a coating on the salmon prior to baking reduced the loss of some MHFA but had no effect on prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA contents, indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids, and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.

Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.

Science.gov (United States)

Siegel, David; Feist, Michael; Proske, Matthias; Koch, Matthias; Nehls, Irene

2010-09-08

The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether>alternariol>altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.

Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings

Science.gov (United States)

The effect of trans- and zero-trans-fat shortenings on cookie-baking performance was evaluated, using the two AACC micro-cookie-baking methods. Regardless of fat type, sugar-snap cookies made with a given flour were larger in diameter, smaller in height, and greater in weight loss during baking tha...

Survey, Settlement, and Population History at the Ancient Maya Site of Pacbitun, Belize

DEFF Research Database (Denmark)

Healy, Paul F.; Helmke, Christophe G.B.; Awe, Jaime J.

2007-01-01

Survey and excavations of mounds on the outskirts of the site of Pacbitun in western Belize provide insights to the ancient Maya settlement pattern at this medium-sized regional center. This research employed two methods: analysis of structural remains from four separate 1000 m transect surveys...... to have been about 5000-6000 persons. This population estimate is compared with several coeval lowland Maya centers, and found to be reasonable for a medium-sized, Late Classic Maya center....

On residual gas analysis during high temperature baking of graphite tiles

International Nuclear Information System (INIS)

Prakash, A A; Chaudhuri, P; Khirwadkar, S; Reddy, D Chenna; Saxena, Y C; Chauhan, N; Raole, P M

2008-01-01

Steady-state Super-conducting Tokamak-1 (SST-1) is a medium size tokamak with major radius of 1.1 m and minor radius of 0.20 m. It is designed for plasma discharge duration of 1000 seconds to obtain fully steady-state plasma operation. Plasma Facing Components (PFC), consisting of divertors, passive stabilizers, baffles and poloidal limiters are also designed to be UHV compatible for steady state operation. All PFC are made up of graphite tiles mechanically attached to the copper alloy substrate. Graphite is one of the preferred first wall armour material in present day tokamaks. High thermal shock resistance and low atomic number of carbon are the most important properties of graphite for this application. High temperature vacuum baking of graphite tiles is the standard process to remove the impurities. Residual Gas Analyzer (RGA) has been used for qualitative and quantitative measurements of released gases from graphite tiles during baking. Surface Analysis of graphite tiles has also been done before and after baking. This paper describes the residual gas analysis during baking and surface analysis of graphite tiles

On residual gas analysis during high temperature baking of graphite tiles

Energy Technology Data Exchange (ETDEWEB)

Prakash, A A; Chaudhuri, P; Khirwadkar, S; Reddy, D Chenna; Saxena, Y C [Institute for Plasma Research, Bhat, Gandhinagar - 382 428 (India); Chauhan, N; Raole, P M [Facilitation Center for Industrial Plasma Technologies, IPR, Gandhinagar (India)], E-mail: arun@ipr.res.in

2008-05-01

Steady-state Super-conducting Tokamak-1 (SST-1) is a medium size tokamak with major radius of 1.1 m and minor radius of 0.20 m. It is designed for plasma discharge duration of 1000 seconds to obtain fully steady-state plasma operation. Plasma Facing Components (PFC), consisting of divertors, passive stabilizers, baffles and poloidal limiters are also designed to be UHV compatible for steady state operation. All PFC are made up of graphite tiles mechanically attached to the copper alloy substrate. Graphite is one of the preferred first wall armour material in present day tokamaks. High thermal shock resistance and low atomic number of carbon are the most important properties of graphite for this application. High temperature vacuum baking of graphite tiles is the standard process to remove the impurities. Residual Gas Analyzer (RGA) has been used for qualitative and quantitative measurements of released gases from graphite tiles during baking. Surface Analysis of graphite tiles has also been done before and after baking. This paper describes the residual gas analysis during baking and surface analysis of graphite tiles.

1.7.2. The hydrochloric acid decomposition of pre-baked kaolin clays and siallites

International Nuclear Information System (INIS)

Mirsaidov, U.M.; Mirzoev, D.Kh.; Boboev, Kh.E.

2016-01-01

Present article of book is devoted to hydrochloric acid decomposition of pre-baked kaolin clays and siallites. The chemical composition of kaolin clays and siallites was determined. The influence of temperature, process duration, acid concentration on hydrochloric acid decomposition of pre-baked kaolin clays and siallites was studied. The optimal conditions of hydrochloric acid decomposition of pre-baked kaolin clays and siallites were determined.

The overseas Taiwanese in Belize: An exploration of a south-south development project in a Belizean context

NARCIS (Netherlands)

Popma, M.D.N.; Roessingh, C.H.

2010-01-01

Purpose – The paper aims to give an account to describe the way the South-South development programme is realized between Taiwan and Belize. Design/methodology/approach – The paper is the result of ethnographic fieldwork research combined with a literature study. Findings – The development of the

High flow ceramic pot filters

OpenAIRE

van Halem, D.; van der Laan, H.; Soppe, A. I.A.; Heijman, S.G.J.

2017-01-01

Ceramic pot filters are considered safe, robust and appropriate technologies, but there is a general consensus that water revenues are limited due to clogging of the ceramic element. The objective of this study was to investigate the potential of high flow ceramic pot filters to produce more water without sacrificing their microbial removal efficacy. High flow pot filters, produced by increasing the rice husk content, had a higher initial flow rate (6–19 L h−1), but initial LRVs for E. coli o...

Finds in Belize document Late Classic Maya salt making and canoe transport

Science.gov (United States)

McKillop, Heather

2005-01-01

How did people in preIndustrial ancient civilizations produce and distribute bulk items, such as salt, needed for everyday use by their large urban populations? This report focuses on the ancient Maya who obtained quantities of salt at cities in the interior of the Yucatan peninsula of Mexico, Belize, and Guatemala in an area where salt is scarce. I report the discovery of 41 Late Classic Maya saltworks (anno Domini 600–900) in Punta Ycacos Lagoon on the south coast of Belize, including one with the first-known ancient Maya canoe paddle. The discoveries add important empirical information for evaluating the extent of surplus salt production and river transport during the height of Late Classic civilization in the southern Maya lowlands. The discovery of the saltworks indicates that there was extensive production and distribution of goods and resources outside the cities in the interior of the Yucatan. The discovery of a wooden canoe paddle from one of the Punta Ycacos saltworks, Ka'k' Naab', ties the production of salt to its inland transport by rivers and documents the importance of canoe trade between the coast and the interior during the Late Classic. Archaeological discovery of multiple saltworks on the Belizean coast represents surplus production of salt destined largely for the inland Peten Maya during their Late Classic peak, underscoring the importance of non-state-controlled workshop production in preIndustrial societies. PMID:15809426

From Baking a Cake to Solving the Schrodinger Equation

OpenAIRE

Olszewski, Edward A.

2005-01-01

The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion e...

The paint-bake response of three Al-Mg-Zn alloys

International Nuclear Information System (INIS)

Balderach, Dustin C.; Hamilton, Jennifer A.; Leung, Emma; Cristina Tejeda, M.; Qiao Jun; Taleff, Eric M.

2003-01-01

The aging behaviors of three Al-Mg-Zn alloys have been investigated under conditions similar to the paint-bake cycle currently used in automotive manufacturing. The three alloys contain Mg in atomic concentrations from one to two times those of Zn. Natural aging at 25 deg. C after solutionizing is found to produce a linear increase in hardness with logarithmic time for times of up to 1 year. Hardnesses in naturally and artificially aged conditions are found to increase with Mg content. Artificial aging at 175 deg. C for 30 min, which simulates the automotive paint-bake cycle, produces increases in hardness of 15-36% over the solution-treated conditions. Peak hardness from artificial aging at 175 deg. C is produced in all alloys after approximately 8 h. Natural aging for 10 days prior to artificial aging at 175 deg. C does not produce significant changes in hardness compared with artificial aging alone. Natural aging for 1 year after simulated paint-bake aging increases hardnesses by 41-78% over those after simulated paint-bake aging alone. The precipitation strengthening mechanism in these alloys is consistent with η' formation. Increases in hardness and strength with increasing Mg content are consistent with increased solid-solution strengthening, which is retained even after artificial aging

Numerical and experimental characterization of a batch bread baking oven

International Nuclear Information System (INIS)

Ploteau, J.P.; Nicolas, V.; Glouannec, P.

2012-01-01

This study deals with the thermal characterization of an electrical static oven used for bread baking. The heating is provided by natural convection, infrared radiation and conduction with a cement slab. The paper describes a methodology to apprehend the heat flux which is applied to the products during baking. The oven was experimentally investigated and a finite element numerical model is established. The monitoring of temperatures at various points in the installation and of electrical power is carried out. Then, to characterize thermal exchanges around the bread during curing, thermal responses of a cylindrical sample is also measured. The numerical model made it possible to calculate the heat flux exchanges with the product, while separating the contributions of convection and radiation. The comparison of simulated responses with experimental data shows the relevance of the model. - Highlights: ► This study concerns the thermal characterization of an electric static oven used for bread baking. ► An original, experimental and numerical approach of thermal problem is proposed. ► Contributions by radiation and convection are separated. ► The goal is to provide boundary conditions for numerical models of bread baking. ► Results are encouraging to optimize energy consumption in industrial oven.

A comparison of UV cross-linking and vacuum baking for nucleic acid immobilization and retention

International Nuclear Information System (INIS)

Nierzwicki-Bauer, S.A.; Gebhardt, J.S.; Linkkila, L.; Walsh, K.

1990-01-01

The effectiveness of UV cross-linking and in vacuo baking for the immobilization and retention of DNA to various solid supports was investigated. Optimal immobilization treatments for supported and unsupported nitrocellulose and nylon membranes were: UV cross-linking at 254 nm with an exposure of 120 milliJoules/cm 2 , or baking in vacuo for two hours at 80 degrees C. UV-immobilized nitrocellulose-based membranes showed no increase in sensitivity when compared to baked membranes. An increase in sensitivity was observed for UV-immobilized nylon membranes as compared with baked nylon membranes in some instances, although this varied within lots of the membranes tested. Repeated strippings and heterologous reprobings resulted in loss of target DNA from UV-immobilized nylon membranes as compared to baked nylon membranes. Loss of target DNA from UV-immobilized nitrocellulose-based membranes due to repeated strippings and reprobings was even more pronounced. In vacuo baking of supported and unsupported nitrocellulose and nylon membranes was more effective for immobilization, and more importantly, for retention of target DNA through many reprobings of the same blot

Improving the bulk laser-damage resistance of KDP by baking and pulsed-laser irradiation

International Nuclear Information System (INIS)

Swain, J.E.; Stokowski, S.E.; Milam, D.; Rainer, F.

1981-01-01

Isolated bulk damage centers are produced when KDP crystals are irradiated by 1-ns 1064-nm pulses. We have tested about 100 samples and find the median threshold to be 7 J/cm 2 when the samples are irradiated only once at each test volume (1-on-1 tests). The median threshold increased to 11 J/cm 2 when the test volumes were first subjected to subthreshold laser irradiation (n-on-1 tests). We baked several crystals at temperatures from 110 to 165 0 C and remeasured their thresholds. Baking increased thresholds in some crystals, but did not change thresholds of others. The median threshold of baked crystals ranged from 8 to 10 J/cm 2 depending on the baking temperature. In crystals that had been baked, subthreshold irradiation produced a large change in the bulk damage threshold, and reduced the volume density of damage centers relative to the density observed in unbaked crystals. The data are summarized in the table

Improvement of baking quality traits through a diverse soft winter wheat population

Science.gov (United States)

Breeding baking quality improvements into soft winter wheat (SWW) entails crossing lines based on quality traits, assessing new lines, and repeating several times as little is known about the genetics of these traits. Previous research on SWW baking quality focused on quantitative trait locus and ge...

The effect of oxygen on the release of tritium during baking of TFTR D-T tiles

International Nuclear Information System (INIS)

Shu, W.M.; Gentile, C.A.; Skinner, C.H.; Langish, S.; Nishi, M.F.

2002-01-01

A series of tests involving 10 h baking under the current ITER design conditions (240 deg. C with 933 Pa O 2 ) was performed using a cube of a carbon fiber composite tile that had been used in Tokamak Fusion Test Reactor (TFTR) during its deuterium-tritium burning operation. The removal rate of the codeposits was about 3 μm/h near the surface and 0.9 μm/h in the deeper region. Total amount of tritium released from the cube during 10 h baking was 202 MBq, while remaining tritium in the cube after baking was 403 MBq. Thus 10 h baking at 240 deg. C with 933 Pa O 2 removed 1/3 of tritium from the cube. After 10 h baking, the tritium concentration on the cube surface also dropped by about 1/3. In addition, some tritium was released from another cube of the tile during baking at 240 deg. C in pure Ar, and a rapid increase of tritium release was observed when the purging gas was shifted from pure Ar to Ar-1%O 2 . When a whole TFTR tile was baked in air at 350 deg. C for 1 h and then at 500 deg. C for 1 h, the ratios of tritium released were 53 and 47%, respectively. Oxygen reacted with carbon to produce carbon monoxide during baking in air

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

Science.gov (United States)

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Saliva secretion difference before and after rinsing with baking soda on menopause women

Directory of Open Access Journals (Sweden)

Dewi Anggraeni

2007-03-01

Full Text Available Menopause women can experience a decrease in saliva secretion (decrease. To understand the clear picture about saliva secretion, the volume, flow rate, pH and viscosity were then measured. The aim of this research was to obtain a picture about the difference of saliva secretion before and after rinsing with baking soda on menopause women. The type of the research used was a laboratory quasi-experiment with comparative descriptive form. The technique used in this research is the survey method, and samples were taken using the multistage cluster random sampling method, and t-student statistical analysis. This research was conducted with the saliva collected with spitting method on 45 menopause women. The results show that the average volume, flow rate, pH and viscosity before rinsing with baking soda was 1.79 ml, 0.18 ml/minute, 7.40 and 0.81 mm2/second. The average volume, flow rate, pH and viscosity after rinsing with baking soda were 2.66 ml; 0.27 ml/minute; 8.67 and 0.78 mm2/second. Statistical analysis t-student on α = 0.05 shows volume changes, flow rate, pH and saliva viscosity before and after rinsing with baking soda was 0.873; 0.086; 1.273 and 0.037 respectively. The conclusion shows a significant difference between saliva secretion before and after rinsing with baking soda, and saliva secretion after rinsing with baking soda on menopause women.

Baked Pork Chops With Apple Cranberry Sauce

Science.gov (United States)

... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

Numerical simulation on bake-out of the ITER diagnostic upper port plug

International Nuclear Information System (INIS)

Pak, S.; Pitcher, C.S.; Kalish, M.R.; Cheon, M.S.; Seon, C.R.; Lee, H.G.

2010-01-01

The diagnostic upper port plug in ITER is fixed to the upper port of the vacuum vessel as a cantilevered beam with bolts and forms a primary vacuum boundary. It needs to be baked out for outgassing before normal operation. This study calculated the required bake-out time and the transient thermal stress during baking for the diagnostic upper port plug. The calculation was done through numerical simulation. The analysis took into consideration the gradual temperature increase of working fluid. In order to look into the effect of radiation heat transfer from the upper port plug to the vacuum vessel port, the upper vacuum vessel port was included in this analysis.

[Baking method of Platycladi Cacumen Carbonisatum based on similarity of UPLC fingerprints].

Science.gov (United States)

Shan, Mingqiu; Chen, Chao; Yao, Xiaodong; Ding, Anwei

2010-09-01

To establish a baking method of Platycladi Cacumen Carbonisatum for providing a new idea to Carbonic Herbs' research. Samples were prepared in an oven for different time at different temperatures separately. Then the fingerprints of the samples were determined by UPLC. According to the standard fingerprint, the similarities of the samples' fingerprints were compared. The similarities of 3 samples, which were baked at 230 degrees C for 20 min, 30 min and at 240 degrees C for 20 min, were above 0.96. According to the similarities of the fingerprints and in view of the appearances, Platycladi Cacumen Carbonizing should be baked at 230 degrees C for 20 min.

Environmental benefits from RF post-baking drying

Energy Technology Data Exchange (ETDEWEB)

Saoud, A. [Southern California Edison Co., Los Angeles, CA (United States)

1992-12-31

A study was conducted to evaluate the use of industrial microwaves and their environmental benefits in the Los Angeles Basin. The objective of the project was to assess the use of radio frequency (RF) post baking dryers to reduce the emissions per pound of output from a biscuit manufacturer and to determine the net savings in fuel consumed. Emissions measurements and energy consumption measurements were made prior to modifications to have a baseline for data for comparison. Results showed that the bakery used 17% less fuel and productivity increased by 25% after installation of the RF units. It was estimated that NOx emissions would be reduced 15-20%. The addition of RF post baking dryers provided a significant reduction in the emission problem in Los Angeles. 1 fig.

Natural gas for baking

Energy Technology Data Exchange (ETDEWEB)

Steub, G.

1983-11-01

German bakers account for about 11% of the total supply of energy required in the small-shop industry, consuming 13.3 billion kWH. The trade thus represents an attractive group of consumers for the energy supply industry. It is shown at what time of the day the peak requirement for energy occurs in bakeries and what baking ovens and firing systems have been developed for use in bakeries relying on gas as a source of heat.

The effect of oxygen on the release of tritium during baking of TFTR D-T tiles

Energy Technology Data Exchange (ETDEWEB)

Shu, W.M. E-mail: shu@tpl.tokai.jaeri.go.jp; Gentile, C.A.; Skinner, C.H.; Langish, S.; Nishi, M.F

2002-11-01

A series of tests involving 10 h baking under the current ITER design conditions (240 deg. C with 933 Pa O{sub 2}) was performed using a cube of a carbon fiber composite tile that had been used in Tokamak Fusion Test Reactor (TFTR) during its deuterium-tritium burning operation. The removal rate of the codeposits was about 3 {mu}m/h near the surface and 0.9 {mu}m/h in the deeper region. Total amount of tritium released from the cube during 10 h baking was 202 MBq, while remaining tritium in the cube after baking was 403 MBq. Thus 10 h baking at 240 deg. C with 933 Pa O{sub 2} removed 1/3 of tritium from the cube. After 10 h baking, the tritium concentration on the cube surface also dropped by about 1/3. In addition, some tritium was released from another cube of the tile during baking at 240 deg. C in pure Ar, and a rapid increase of tritium release was observed when the purging gas was shifted from pure Ar to Ar-1%O{sub 2}. When a whole TFTR tile was baked in air at 350 deg. C for 1 h and then at 500 deg. C for 1 h, the ratios of tritium released were 53 and 47%, respectively. Oxygen reacted with carbon to produce carbon monoxide during baking in air.

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

Science.gov (United States)

García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

2010-11-01

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

Self-employment and the chicle trade: the case of the Lebanese minority in the Cayo district of Belize

NARCIS (Netherlands)

Roessingh, C.H.; Darwish, K.

2012-01-01

Belize iss a relative small country in Central America, which is enclosed by Mexico in the north and by Guatemala in the west and south. The country has a multi-ethnic population consisting of, amongst others, Mestizos, Creoles, Garinagu, Maya's, Mennonites, Chinese and East Indian. One of the

Change in high field Q-slope by baking and anodizing

Energy Technology Data Exchange (ETDEWEB)

Eremeev, G. [LEPP, Cornell University, Ithaca, NY 14853 (United States); Padamsee, H. [LEPP, Cornell University, Ithaca, NY 14853 (United States)

2006-07-15

Low temperature RF performance of two niobium cavities that underwent different chemical treatments was measured after they were heat treated at 100 deg, C for 48 h. After heat treatment cavities were anodized in ammonia hydroxide solution for sequentially increasing voltage until baking effect was gone. The thickness of niobium finally consumed is estimated to be 20 nm. The results are discussed in view of one of the current models for the baking effect on the high field Q-slope.

Characterization of sponge cake baking in an instrumented pilot oven

OpenAIRE

Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau

2012-01-01

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specific...

High flow ceramic pot filters

NARCIS (Netherlands)

van Halem, D.; van der Laan, H.; Soppe, A. I.A.; Heijman, S.G.J.

2017-01-01

Ceramic pot filters are considered safe, robust and appropriate technologies, but there is a general consensus that water revenues are limited due to clogging of the ceramic element. The objective of this study was to investigate the potential of high flow ceramic pot filters to produce more

Baseline reference range for trace metal concentrations in whole blood of wild and managed West Indian Manatees (Trichechus manatus) in Florida and Belize

Science.gov (United States)

Takeuchi, Noel Y.; Walsh, Michael T; Bonde, Robert K.; Powell, James A.; Bass, Dean A.; Gaspard, Joseph C.; Barber, David S.

2016-01-01

The West Indian manatee (Trichechus manatus) is exposed to a number of anthropogenic influences, including metals, as they inhabit shallow waters with close proximity to shore. While maintaining homeostasis of many metals is crucial for health, there is currently no baseline reference range that can be used to make clinical and environmental decisions for this endangered species. In this study, whole blood samples from 151 manatees were collected during health assessments performed in Florida and Belize from 2008 through 2011. Whole blood samples (n = 37) from managed care facilities in Florida and Belize from 2009 through 2011 were also used in this study. The concentrations of 17 metals in whole blood were determined, and the data were used to derive a baseline reference range. Impacts of capture location, age, and sex on whole blood metal concentrations were examined. Location and age were related to copper concentrations as values were significantly higher in habitats near urban areas and in calves. Copper may also be a husbandry concern as concentrations were significantly higher in managed manatees (1.17 ± 0.04 ppm) than wild manatees (0.73 ± 0.02 ppm). Zinc (11.20 ± 0.30 ppm) was of special interest as normal concentrations were two to five times higher than other marine mammal species. Arsenic concentrations were higher in Belize (0.43 ± 0.07 ppm), with Placencia Lagoon having twice the concentration of Belize City and Southern Lagoon. Selenium concentrations were lower (0.18 ± 0.09 ppm) than in other marine mammal species. The lowest selenium concentrations were observed in rehabilitating and managed manatees which may warrant additional monitoring in managed care facilities. The established preliminary baseline reference range can be used by clinicians, biologists, and managers to monitor the health of West Indian manatees.

Using spatial metrics and surveys for the assessment of trans-boundary deforestation in protected areas of the Maya Mountain Massif: Belize-Guatemala border.

Science.gov (United States)

Chicas, S D; Omine, K; Ford, J B; Sugimura, K; Yoshida, K

2017-02-01

Understanding the trans-boundary deforestation history and patterns in protected areas along the Belize-Guatemala border is of regional and global importance. To assess deforestation history and patterns in our study area along a section of the Belize-Guatemala border, we incorporated multi-temporal deforestation rate analysis and spatial metrics with survey results. This multi-faceted approach provides spatial analysis with relevant insights from local stakeholders to better understand historic deforestation dynamics, spatial characteristics and human perspectives regarding the underlying causes thereof. During the study period 1991-2014, forest cover declined in Belize's protected areas: Vaca Forest Reserve 97.88%-87.62%, Chiquibul National Park 99.36%-92.12%, Caracol Archeological Reserve 99.47%-78.10% and Colombia River Forest Reserve 89.22%-78.38% respectively. A comparison of deforestation rates and spatial metrics indices indicated that between time periods 1991-1995 and 2012-2014 deforestation and fragmentation increased in protected areas. The major underlying causes, drivers, impacts, and barriers to bi-national collaboration and solutions of deforestation along the Belize-Guatemala border were identified by community leaders and stakeholders. The Mann-Whitney U test identified significant differences between leaders and stakeholders regarding the ranking of challenges faced by management organizations in the Maya Mountain Massif, except for the lack of assessment and quantification of deforestation (LD, SH: 18.67, 23.25, U = 148, p > 0.05). The survey results indicated that failure to integrate buffer communities, coordinate among managing organizations and establish strong bi-national collaboration has resulted in continued ecological and environmental degradation. The information provided by this research should aid managing organizations in their continued aim to implement effective deforestation mitigation strategies. Copyright © 2016 Elsevier

Ethnic and Gender Disparities in Premature Adult Mortality in Belize 2008-2010.

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Francis Morey

Full Text Available Data on disparities in mortality within low and middle income countries are limited, with little published data from the Caribbean or Central America. Our aim was to investigate disparities in overall and cause specific premature adult mortality in the multi-ethnic middle income country of Belize.Mortality data from Belize 2008-2010 classified using the International Classification of Diseases 10 and the 2010 census stratified by age and ethnicity were used to calculate age, sex, and ethnic specific mortality rates for those 15-59 years, and life table analysis was used to estimate the probability of death between the ages of 15 and 59 (45q15.The probability of death among those aged 15 to 59 years was 18.1% (women 13.5%, men 22.7%. Creole and Garifuna ethnic groups have three times the 45q15 probability of death compared to Mayan and Mestizo groups (Creole 31.2%, Garifuna 31.1%, Mayan 10.2%, Mestizo 12.0%. This pattern of ethnic disparity existed in both sexes but was greater in men. The probability of death from injuries was 14.8% among Creole men, more than twice the rate of other ethnicities and peaks among young Creole men. These deaths are dominated by homicides and unspecified deaths involving firearms.Marked disparities in mortality between ethnic groups exist in this Central American/Caribbean country, from rates that are typical of high-income countries to those of low-income countries. The pattern of these extreme differences likely suggests that they reflect underlying social determinants rooted in the country's colonial past.

Characterization of sponge cake baking in an instrumented pilot oven

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Alain Sommier

2012-10-01

Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

Control of final moisture content of food products baked in continuous tunnel ovens

Science.gov (United States)

McFarlane, Ian

2006-02-01

There are well-known difficulties in making measurements of the moisture content of baked goods (such as bread, buns, biscuits, crackers and cake) during baking or at the oven exit; in this paper several sensing methods are discussed, but none of them are able to provide direct measurement with sufficient precision. An alternative is to use indirect inferential methods. Some of these methods involve dynamic modelling, with incorporation of thermal properties and using techniques familiar in computational fluid dynamics (CFD); a method of this class that has been used for the modelling of heat and mass transfer in one direction during baking is summarized, which may be extended to model transport of moisture within the product and also within the surrounding atmosphere. The concept of injecting heat during the baking process proportional to the calculated heat load on the oven has been implemented in a control scheme based on heat balance zone by zone through a continuous baking oven, taking advantage of the high latent heat of evaporation of water. Tests on biscuit production ovens are reported, with results that support a claim that the scheme gives more reproducible water distribution in the final product than conventional closed loop control of zone ambient temperatures, thus enabling water content to be held more closely within tolerance.

High flow ceramic pot filters.

Science.gov (United States)

van Halem, D; van der Laan, H; Soppe, A I A; Heijman, S G J

2017-11-01

Ceramic pot filters are considered safe, robust and appropriate technologies, but there is a general consensus that water revenues are limited due to clogging of the ceramic element. The objective of this study was to investigate the potential of high flow ceramic pot filters to produce more water without sacrificing their microbial removal efficacy. High flow pot filters, produced by increasing the rice husk content, had a higher initial flow rate (6-19 L h -1 ), but initial LRVs for E. coli of high flow filters was slightly lower than for regular ceramic pot filters. This disadvantage was, however, only temporarily as the clogging in high flow filters had a positive effect on the LRV for E. coli (from below 1 to 2-3 after clogging). Therefore, it can be carefully concluded that regular ceramic pot filters perform better initially, but after clogging, the high flow filters have a higher flow rate as well as a higher LRV for E. coli. To improve the initial performance of new high flow filters, it is recommended to further utilize residence time of the water in the receptacle, since additional E. coli inactivation was observed during overnight storage. Although a relationship was observed between flow rate and LRV of MS2 bacteriophages, both regular and high flow filters were unable to reach over 2 LRV. Copyright © 2017 Elsevier Ltd. All rights reserved.

Conditioning of the vacuum system of the TPS storage ring without baking in situ

International Nuclear Information System (INIS)

Chan, C.K.; Chang, C.C.; Shueh, C.; Yang, I.C.; Wu, L.H.; Chen, B.Y.; Cheng, C.M.; Huang, Y.T.; Chuang, J.Y.; Cheng, Y.T.; Hsiao, Y.M.; Sheng, Albert

2017-01-01

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

Conditioning of the vacuum system of the TPS storage ring without baking in situ

Energy Technology Data Exchange (ETDEWEB)

Chan, C.K., E-mail: ckchan@nsrrc.org.tw; Chang, C.C.; Shueh, C.; Yang, I.C.; Wu, L.H.; Chen, B.Y.; Cheng, C.M.; Huang, Y.T.; Chuang, J.Y.; Cheng, Y.T.; Hsiao, Y.M.; Sheng, Albert

2017-04-11

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

Conditioning of the vacuum system of the TPS storage ring without baking in situ

Science.gov (United States)

Chan, C. K.; Chang, C. C.; Shueh, C.; Yang, I. C.; Wu, L. H.; Chen, B. Y.; Cheng, C. M.; Huang, Y. T.; Chuang, J. Y.; Cheng, Y. T.; Hsiao, Y. M.; Sheng, Albert

2017-04-01

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

The impact of baking time and bread storage temperature on bread crumb properties.

Science.gov (United States)

Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

2013-12-15

Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. Copyright © 2013 Elsevier Ltd. All rights reserved.

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

Science.gov (United States)

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the

Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people

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Abolfazl Mohammadbeigi

2018-01-01

Full Text Available Background: Nowadays, in most bakeries in order to accelerate bread production process and reduce work pressure on bakers, harmful chemicals like baking soda are in use. Therefore, the aim of the present study was to investigate the prevalence of using baking soda in different types of most commonly consumed breads by Iranian people. Materials and Methods: This cross-sectional descriptive study was carried out on 234 bakeries in Qom, Iran, during 2017. The proportional stratified sampling method was used to select bakeries and bakers in different districts of Qom. Age, bakery experience, education of bakers and bread's pH were collected by a questionnaire and an electrical pH meter. Results: The results showed that seventy bakeries (29.9% of Qom were using baking soda in bread. The highest frequent use of baking soda was observed in Taftoon (38.7% and Lavash bread (31.5%. There was a significant difference between the use of baking soda and demographic variables such as age and literacy level. The attitude and knowledge of bakery employees about the complications of the baking soda were not appropriate. Conclusions: To reduce the use of baking soda and improve their knowledge and attitude, there is a need of strict supervision and monitoring by responsible organisations, especially the Ministry of Health.

Study on out-gassing by baking and glow discharge during wall conditioning of vacuum chamber

International Nuclear Information System (INIS)

Wang Zhiwen; Wei Weixing; Zhao Yuanqing; He Yanhe; Liao Yikui

2007-01-01

The model of out-gassing by baking and glow discharge cleaning (GDC) is set up. The properties of them are studied. Out-gassing by baking is from bulk and it obeys the diffusion equation. Out-gassing of glow discharge cleaning is mainly on surface, it is inducement out-gassing by sputtering. Thus the properties of out-gassing for baking and GDC on the HL-1M tokamak are analyzed. Some empirical formulas are given. (authors)

Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

Science.gov (United States)

Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

2014-01-01

The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

International Nuclear Information System (INIS)

Lee, K. H.; Woo, H. K.; Im, K. H.; Cho, S. Y.; Kim, J. B.

2000-01-01

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10 -6 ∼10 -7 Pa, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 .deg. C, 350 .deg. C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses

The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

Energy Technology Data Exchange (ETDEWEB)

Lee, K. H.; Woo, H. K. [Chungnam National Univ., Taejon (Korea, Republic of); Im, K. H.; Cho, S. Y. [korea Basic Science Institute, Taejon (Korea, Republic of); Kim, J. B. [Hyundai Heavy Industries Co., Ltd., Ulsan (Korea, Republic of)

2000-07-01

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6}{approx}10{sup -7}Pa, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 .deg. C, 350 .deg. C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.

Metabolic alkalosis secondary to baking soda treatment of a diaper rash.

Science.gov (United States)

Gonzalez, J; Hogg, R J

1981-06-01

A 4-month-old infant was seen with hypokalemic metabolic alkalosis that was associated with prior application of liberal amounts of sodium bicarbonate (baking soda) to a diaper rash. After exclusion of other etiologies of the infant's acid-base disturbance, a complete resolution occurred following discontinuation of the baking soda applications. This case report provides a reminder of the significant side effects that may result from the excessive use of a seemingly harmless household substance.

Numerical simulation and analysis for the baking out system of the HT-7U super-conducting tokamak device

International Nuclear Information System (INIS)

Song Yuntao

2004-01-01

It can provide an ultrahigh vacuum location for the plasma operation. In order to improve its vacuum degree and attain a high quality operation environment for plasma, it is very important to proceed 250 degree C baking out to clear the wall before the plasma operation. The paper firstly gives two kinds of structures for the baking of the vacuum vessel, in which one is the baking by electricity and another is baking by the nitrogen gas. Secondly based on the numerical simulation and analysis, some results have been attained such as the baking power, temperature field distribution and thermal stress for the vacuum vessel, which can provide some valuable theory basis for the engineering design and optimization of the baking system of the HT-7U vacuum vessel or other similar super-conducting tokamak devices

Baking en Blender

OpenAIRE

Lobo Aránguez, Ángel

2017-01-01

El proyecto Baking en Blender engloba de forma práctica algunos de los aspectos más importantes y novedosos de las tecnologías existentes de creación de imágenes generadas por ordenador (CGI). El renderizado o generación de imágenes 3D por ordenador requiere equipos con una elevada potencia de cálculo así como un gran tiempo de representación en función del detalle de los modelos 3D que se van a generar a pesar de que el hardware de aceleración gráfica hace interactiva la representación en ti...

77 FR 67862 - Public Notice for Waiver of Aeronautical Land-Use Assurance; J. Douglas Bake Memorial Airport...

Science.gov (United States)

2012-11-14

... Aeronautical Land-Use Assurance; J. Douglas Bake Memorial Airport (OCQ) Oconto, WI AGENCY: Federal Aviation... No. 18) at the J. Douglas Bake Memorial Airport, Oconto, WI. Parcel No. 18 is located outside of the... property to be released at the J. Douglas Bake Memorial Airport in Oconto, Wisconsin: Part of Government...

EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

Directory of Open Access Journals (Sweden)

NURUL ATIQAH SANI

2014-06-01

Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.

Xylanases and Their Applications in Baking Industry

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Masood Sadiq Butt

2008-01-01

Full Text Available Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the β-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.

Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

Science.gov (United States)

Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

2014-10-22

The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

Hydrological and Oceanographic Considerations for Integrated Coastal Zone Management in Southern Belize.

Science.gov (United States)

Heyman; Kjerfve

1999-09-01

/ The objectives of this study are to: (1) characterize the meteorology and hydrology of the Maya Mountain-Marine Area Transect in southern Belize, (2) employ a simple water balance model to examine the discharge rates of seven watersheds to Port Honduras, (3) test the validity of the hydrological model, (4) explore the implications of potential landscape and hydrological alterations, and (5) examine the value of protected areas. The southern coastal portion of the study area is classified as wet tropical forest and the remainder as moist tropical forest. Rainfall is 3000-4000 mm annually. Resulting annual freshwater discharge directly into Port Honduras is calculated at 2.5 x 10(9) m3, a volume equal to the basin. During the rainy season, June-September, 84% of the annual discharge occurs, which causes the bay to become brackish. Port Honduras serves as an important nursery ground for many species of commercially important fish and shellfish. The removal of forest cover in the uplands, as a result of agriculture, aquaculture, and village development, is likely to significantly accelerate erosion. Increased erosion would reduce soil fertility in the uplands and negatively affect mangrove, seagrass, and coral reef productivity in the receiving coastal embayment. Alternatively, the conservation of an existing protected areas corridor, linking the Maya Mountains to the Caribbean Sea, is likely to enhance regional sustainable economic development. This study aims to support environmental management at the scale of the "ecoscape"-a sensible ecological unit of linked watersheds and coastal and marine environments.KEY WORDS: Ecosystem management; Coastal zone management; Belize; Hydrologyhttp://link.springer-ny.com/link/service/journals/00267/bibs/24n2p229.html

Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

Science.gov (United States)

Gibis, Monika; Weiss, Jochen

2013-06-01

Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings--salami and cooked ham--were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs. © 2013 Institute of Food Technologists®

Spent Pot Lining Characterization Framework

Science.gov (United States)

Ospina, Gustavo; Hassan, Mohamed I.

2017-09-01

Spent pot lining (SPL) management represents a major concern for aluminum smelters. There are two key elements for spent pot lining management: recycling and safe storage. Spent pot lining waste can potentially have beneficial uses in co-firing in cement plants. Also, safe storage of SPL is of utmost importance. Gas generation of SPL reaction with water and ignition sensitivity must be studied. However, determining the feasibility of SPL co-firing and developing the required procedures for safe storage rely on determining experimentally all the necessary SPL properties along with the appropriate test methods, recognized by emissions standards and fire safety design codes. The applicable regulations and relevant SPL properties for this purpose are presented along with the corresponding test methods.

Improving the baking quality of bread wheat by genomic selection in early generations.

Science.gov (United States)

Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Löschenberger, Franziska; Buerstmayr, Hermann

2018-02-01

Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis. The genetic improvement of baking quality is one of the grand challenges in wheat breeding as the assessment of the associated traits often involves time-consuming, labour-intensive, and costly testing forcing breeders to postpone sophisticated quality tests to the very last phases of variety development. The prospect of genomic selection for complex traits like grain yield has been shown in numerous studies, and might thus be also an interesting method to select for baking quality traits. Hence, we focused in this study on the accuracy of genomic selection for laborious and expensive to phenotype quality traits as well as its selection response in comparison with phenotypic selection. More than 400 genotyped wheat lines were, therefore, phenotyped for protein content, dough viscoelastic and mixing properties related to baking quality in multi-environment trials 2009-2016. The average prediction accuracy across three independent validation populations was r = 0.39 and could be increased to r = 0.47 by modelling major QTL as fixed effects as well as employing multi-trait prediction models, which resulted in an acceptable prediction accuracy for all dough rheological traits (r = 0.38-0.63). Genomic selection can furthermore be applied 2-3 years earlier than direct phenotypic selection, and the estimated selection response was nearly twice as high in comparison with indirect selection by protein content for baking quality related traits. This considerable advantage of genomic selection could accordingly support breeders in their selection decisions and aid in efficiently combining superior baking quality with grain yield in newly developed wheat varieties.

Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.

Science.gov (United States)

Toyosaki, Toshiyuki

2018-06-01

To investigate the relationship between the fatty acid composition of medium-chain triacylglycerols (MCTs) and the Maillard reaction induced during bread baking, a comparison with various fatty acids was conducted. Saturated fatty acids had a remarkable inhibitory effect on the amount of advanced glycation end products (AGEs) generated from the Maillard reaction in bread baking compared to unsaturated fatty acids. The amount of AGEs produced by each fatty acid (mg kg -1 ) was as follows: C18:0, 18.7; C12:0, 35.2; C16:0, 21.4; C18:0, 38.2; C18:1, 68.7; C18:2, 80.1; C20:4, 80.8; C22:4, 89.8. Saturated fatty acids were possibly involved in the Maillard reaction and, as a result, acted to inhibit it. In the case of unsaturated fatty acids, amounts of AGEs during the Maillard reaction in baking tended to increase as the degree of unsaturation increased. In other words, there was a positive correlation between the degree of unsaturation and the amount of AGEs. It was also confirmed that the air pore distribution in baked bread was closely related to AGEs. These results led us to conclude that the fatty acid composition of the added lipids also influences properties that determine the tastiness of bread. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Efficacy of baking soda-containing chewing gum in removing natural tooth stain.

Science.gov (United States)

Mankodi, S M; Conforti, N; Berkowitz, H

2001-07-01

A 14-week, double-blind, randomized clinical trial was conducted with 126 healthy volunteers to compare the efficacy of twice-daily use of 3 baking soda-containing chewing gums in removing natural tooth stain when used in conjunction with a program of regular oral hygiene. All 3 chewing gums significantly reduced extrinsic stain (P Baking Soda Gum (AHDC) reduced dental stain by 70.8%, compared to reductions of 71.9% and 65.3%, after use of 2 experimental gum formulations. Whitened appearance improved by 1.73 shade tabs using AHDC gum, and up to 2.49 shade tabs with the experimental formulations. These results suggest that the use of baking soda-containing gum after meals, in conjunction with good oral hygiene, can improve both extrinsic dental staining and the whitened appearance of teeth.

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

International Nuclear Information System (INIS)

Khatir, Zinedine; Taherkhani, A.R.; Paton, Joe; Thompson, Harvey; Kapur, Nik; Toropov, Vassili

2015-01-01

In response to increasing energy costs and legislative requirements energy efficient high-speed air impingement jet baking systems are now being developed. In this paper, a multi-objective optimisation framework for oven designs is presented which uses experimentally verified heat transfer correlations and high fidelity Computational Fluid Dynamics (CFD) analyses to identify optimal combinations of design features which maximise desirable characteristics such as temperature uniformity in the oven and overall energy efficiency of baking. A surrogate-assisted multi-objective optimisation framework is proposed and used to explore a range of practical oven designs, providing information on overall temperature uniformity within the oven together with ensuing energy usage and potential savings. - Highlights: • A multi-objective optimisation framework to design commercial ovens is presented. • High fidelity CFD embeds experimentally calibrated heat transfer inputs. • The optimum oven design minimises specific energy and bake time. • The Pareto front outlining the surrogate-assisted optimisation framework is built. • Optimisation of industrial bread-baking ovens reveals an energy saving of 637.6 GWh

Human proton/oligopeptide transporter (POT) genes

DEFF Research Database (Denmark)

Botka, C. W.; Wittig, T. W.; Graul, R. C.

2000-01-01

The proton-dependent oligopeptide transporters (POT) gene family currently consists of approximately 70 cloned cDNAs derived from diverse organisms. In mammals, two genes encoding peptide transporters, PepT1 and PepT2 have been cloned in several species including humans, in addition to a rat...... histidine/peptide transporter (rPHT1). Because the Candida elegans genome contains five putative POT genes, we searched the available protein and nucleic acid databases for additional mammalian/human POT genes, using iterative BLAST runs and the human expressed sequence tags (EST) database. The apparent...... and introns of the likely human orthologue (termed hPHT2). Northern analyses with EST clones indicated that hPHT1 is primarily expressed in skeletal muscle and spleen, whereas hPHT2 is found in spleen, placenta, lung, leukocytes, and heart. These results suggest considerable complexity of the human POT gene...

The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

Energy Technology Data Exchange (ETDEWEB)

Lee, K.H. [Chungnam National University Graduate School, Taejeon (Korea); Im, K.H.; Cho, S.Y. [Korea Basic Science Institute, Taejeon (Korea); Kim, J.B. [Hyundai Heavy Industries Co., Ltd. (Korea); Woo, H.K. [Chungnam National University, Taejeon (Korea)

2000-11-01

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6} {approx} 10{sup -7} Pa, to produce clean plasma with low impurity containments. for this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 deg.C, 350 deg.C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses. (author). 9 refs., 11 figs., 1 tab.

Effects of a Baking Soda Gum on extrinsic dental stain: results of a longitudinal 4-week assessment.

Science.gov (United States)

Soparkar, P; Newman, M B

2001-07-01

An evaluation of the effects of ARM & HAMMER DENTAL CARE The Baking Soda Gum (AHDC) on extrinsic dental stain was made in 48 subjects presenting with measurable extrinsic stain. The subjects were randomized to use either the baking soda gum or a non-baking soda placebo gum for 20 minutes twice daily after lunch and dinner while brushing once daily. The procedure of limited brushing was chosen to simulate the level of hygiene normally practiced by participants entering a clinical study. After 4 weeks, the reduction in measurable extrinsic stain in the baking soda gum group was statistically significant (P = .0044) relative to baseline. Statistical analysis of the placebo gum group revealed no significant change in extrinsic stain from baseline. The magnitude of the unadjusted longitudinal reduction in extrinsic stain in the baking soda gum group was 29.7% at 4 weeks.

Challenges facing the food industry: Examples from the baked goods sector

DEFF Research Database (Denmark)

Hansen, Zaza Nadja Lee; Jacobsen, Peter

2013-01-01

This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

Marker-assisted selection for recognizing wheat mutant genotypes carrying HMW glutenin alleles related to baking quality.

Science.gov (United States)

Zamani, Mohammad Javad; Bihamta, Mohammad Reza; Naserian Khiabani, Behnam; Tahernezhad, Zahra; Hallajian, Mohammad Taher; Shamsi, Marzieh Varasteh

2014-01-01

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker's results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism).

Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

Directory of Open Access Journals (Sweden)

Mohammad Javad Zamani

2014-01-01

Full Text Available Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker’s results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism.

Reversible sympathetic vasomotor dysfunction in POTS patients.

Science.gov (United States)

Freitas, J; Santos, R; Azevedo, E; Costa, O; Carvalho, M; de Freitas, A F

2000-11-01

Orthostatic intolerance refers to the development upon assuming an upright posture of disabling symptoms, which are partly relieved by resuming the supine position. Postural tachycardia syndrome (POTS) is an orthostatic intolerance syndrome characterized by palpitations due to excessive orthostatic sinus tachycardia, lightheadedness, tremor, and near-syncope. Patients usually undergo extensive medical, cardiac, endocrine, neurological and psychiatric evaluation, which usually fails to identify a specific abnormality. We investigated the autonomic and hemodynamic profile of POTS patients and the efficacy of bisoprolol and or fludrocortisone. We evaluated eleven female patients with POTS before and after medical treatment with a cardio-selective beta blocker (bisoprolol) and/or fludrocortisone, and eleven age-matched controls. Variability of heart rate and systolic blood pressure was assessed by Fast Fourier Transform, and spontaneous baroreceptor gain by temporal sequences slope and alpha index. Modelflow was used to quantify hemodynamics. All patients improved greatly after medication. The autonomic and hemodynamic impairment observed in patients with POTS, particularly after orthostatic stress, is treated effectively with bisoprolol and/or fludrocortisone. These results need further confirmation in a controlled double-blind study. Proper medical treatment dramatically improves the clinical and autonomic/hemodynamic disturbances observed in patients with POTS. The data support the hypothesis that POTS is due to a hyperadrenergic activation and/or hypovolemia during orthostasis.

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas

Directory of Open Access Journals (Sweden)

Miki Mei-Chi Wang

2018-04-01

Full Text Available Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Keywords: 5-Galloylquinic acid, Aging, Baking, Gallic acid, Oolong tea

Chemistry of nepheline syenites interaction with calcium chloride at their joint baking

International Nuclear Information System (INIS)

Amirov, O.Kh.; Ruzieva, D.D.; Nazarov, Sh.B.; Safiev, Kh.; Mirsaidov, U.

2001-01-01

This work dedicated to determination of chemistry of leaking processes at nepheline syenites interaction with calcium chloride on baking stage. The main point of chemical conversion at baking of Turpe deposit nepheline with calcium chloride concluding in decomposition of acid insoluble raw materials minerals with formation of soluble in mineral acid minerals, that is take place the substitution ions of Na +, K +o f initial ore on Ca 2 + .

Optimized Baking of the DIII-D Vessel

International Nuclear Information System (INIS)

Anderson, P.M.; Kellman, A.G.

1999-01-01

The DIII-D tokamak vacuum vessel baking system is used to heat the vessel walls and internal hardware to an average temperature of 350 C to allow rapid conditioning of the vacuum surfaces. The system combines inductive heating and a circulating hot air system to provide rapid heating with temperature uniformity required by stress considerations. In recent years, the time to reach 350 C had increased from 9 hrs to 14 hrs. To understand and remedy this sluggish heating rate, an evaluation of the baking system was recently performed. The evaluation indicated that the mass of additional in-vessel hardware (50% increase in mass) was primarily responsible. This paper reports on this analysis and the results of the addition of an electric air heater and procedural changes that have been implemented. Preliminary results indicate that the time to 350 C has been decreased to 4.5 hours and the temperature uniformity has improved

Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

Science.gov (United States)

Cheng, Lu; Jin, Cheng; Zhang, Ying

2014-05-01

Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction-derived chemical hazards, such as acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This study investigated the effects of baking conditions on the formation of AA and CML, as well as the antioxidant activity (AOA) of cookies. Cookies were baked at various baking temperatures (155 to 230 °C) and times (1.5 to 31 min). AA and CML contents were determined by ultra-performance liquid chromatography-tandem mass spectrometry, respectively. The highest level of AA was obtained in the cookies baked at 155 °C/21 min and 205 °C/11 min (328.93 ± 3.10 μg/kg and 329.29 ± 5.29 μg/kg), while the highest level of CML was obtained in the cookies baked at 230 °C/1.5 min (118.05 ± 0.21 mg/kg). AA was prone to form at relatively low temperature range (155 to 205 °C), however, CML at relatively high temperature range (205 to 230 °C). The CML content was much higher than the AA content in the same set of cookies, by about 2 to 3 orders of magnitude. The AOA of cookies increased at more severe baking conditions. According to the AA and CML content, AOA and sensory properties of cookies, the temperature-time regime of 180 °C/16 min might be a compromised selection. However, only optimizing the baking condition was not enough for manufacture of high-quality cookies. Cookies, a kind of widely consumed bakery products in the world, contain some potentially harmful compounds, like acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML). AA in cookies has led to public health concern and several research efforts. But CML, another Maillard reaction-derived chemical hazard, has been neglected so far, even though its content is much higher than that of AA in cookies. The

Limitations to CO2-induced growth enhancement in pot studies.

Science.gov (United States)

McConnaughay, K D M; Berntson, G M; Bazzaz, F A

1993-07-01

Recently, it has been suggested that small pots may reduce or eliminate plant responses to enriched CO 2 atmospheres due to root restriction. While smaller pot volumes provide less physical space available for root growth, they also provide less nutrients. Reduced nutrient availability alone may reduce growth enhancement under elevated CO 2 . To investigate the relative importance of limited physical rooting space separate from and in conjunction with soil nutrients, we grew plants at ambient and double-ambient CO 2 levels in growth containers of varied volume, shape, nutrient concentration, and total nutrient content. Two species (Abutilon theophrasti, a C 3 dicot with a deep tap root andSetaria faberii, a C 4 monocot with a shallow diffuse root system) were selected for their contrasting physiology and root architecture. Shoot demography was determined weekly and biomass was determined after eight and ten weeks of growth. Increasing total nutrients, either by increasing nutrient concentration or by increasing pot size, increased plant growth. Further, increasing pot size while maintaining equal total nutrients per pot resulted in increased total biomass for both species. CO 2 -induced growth and reproductive yield enhancements were greatest in pots with high nutrient concentrations, regardless of total nutrient content or pot size, and were also mediated by the shape of the pot. CO 2 -induced growth and reproductive yield enhancements were unaffected by pot size (growth) or were greater in small pots (reproductive yield), regardless of total nutrient content, contrary to predictions based on earlier studies. These results suggest that several aspects of growth conditions within pots may influence the CO 2 responses of plants; pot size, pot shape, the concentration and total amount of nutrient additions to pots may lead to over-or underestimates of the CO 2 responses of real-world plants.

Production technology optimization of biscuit baked by electric-contact way

Science.gov (United States)

Sidorenko, G. A.; Popov, V. P.; Khanina, T. V.; Maneeva, E. Sh; Krasnova, M. S.

2018-03-01

Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.

Effect of substrate baking temperature on zinc sulfide and germanium thin films optical parameters

Science.gov (United States)

Liu, Fang; Gao, Jiaobo; Yang, Chongmin; Zhang, Jianfu; Liu, Yongqiang; Liu, Qinglong; Wang, Songlin; Mi, Gaoyuan; Wang, Huina

2016-10-01

ZnS and Ge are very normal optical thin film materials in Infrared wave. Studying the influence of different substrate baking temperature to refractive index and actual deposition rates is very important to promote optical thin film quality. In the same vacuum level, monitoring thickness and evaporation rate, we use hot evaporation to deposit ZnS thin film materials and use ion-assisted electron beam to deposit Ge thin film materials with different baking temperature. We measure the spectral transmittance with the spectrophotometer and calculate the actual deposition rates and the refractive index in different temperature. With the higher and higher temperature in a particular range, ZnS and Ge refractive index become higher and actual deposition rates become smaller. The refractive index of Ge film material change with baking temperature is more sensitive than ZnS. However, ZnS film actual deposition rates change with baking temperature is more sensitive than Ge.

Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

International Nuclear Information System (INIS)

Badr, H.M.; Rady, A.H.; Abdel-Daiem, M.H.; Khalaf, H.

2005-01-01

The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

The gel forming characteristics and the palatability of pasteurized and radiation processed egg magma in baked custard - a class project

International Nuclear Information System (INIS)

Van Wyk, S.; Verhoef, L.

1991-01-01

In a research project conducted by third-year students, baked custard was made from six different samples of frozen egg magma subjected to various treatments. The treatments were pasteurization and various radiation doses. A sample made from untreated fresh egg magma was added as a control sample. Various objective measurements were executed: penetrometer testing with the skin of the baked custard left intact, penetrometer testing with the skin of the baked custards removed, syneresis testing, and determination of the percentage sag of the baked custard. Sensory evaluation included comparing the color of the baked custards with a predetermined color sample, evaluating the texture by means of visual as well as oral evaluation methods, evaluating the consistency of the baked custards, and the general acceptability of the baked custards to a trained sensory panel. Objective evaluation detected little difference between the egg magma samples. Sensory evaluation also detected little difference between the samples. 11 refs., 4 tabs., 1 fig

On the relationship between large-deformation properties of wheat flour dough and baking quality

NARCIS (Netherlands)

Sliwinski, E.L.; Kolster, P.; Vliet, van T.

2004-01-01

Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

[Study on detoxication of kansui radix on normal liver cells LO2 after stir-baking with vinegar].

Science.gov (United States)

Yan, Xiaojing; Zhang, Li; Li, Lin; Cao, Yudan; Li, Zhengjun; Tang, Yuping; Ding, Anwei

2012-06-01

To compare the toxicity on normal liver cells LO2 before and after Kansui Radix stir-baked with vinegar, and make a preliminary study on the mechanism of detoxication of Kansui Radix stir-baked with vinegar. The MTT method was adopted to detect the cell activity, with normal liver cells LO2 as the study object. The morphology of cells were observed, and the level or content of AST, ALT, LDH, SOD, Na+-K+-ATPase, Ca2+-Mg2+ -ATPase, GSH and MDA were determined in cell culture supernatant and splitting supernatant. Compared with the control group, Kansui can obviously inhibit the cell activity (P baked with vinegar can significantly decrease the cell proliferation inhibition and the trend of morphological variation, and obviously decrease the levels of ALT, AST, and LDH (P baking with rice vinegar can release the hepatotoxicity of Kansui Radix. Its possible mechanism was that Kansui Radix stir-baked with vinegar can decrease the influence of Kansui Radix on the permeability of liver cells LO2 membrane and oxidative damage, in order to provide basis for further exploration of the detoxication mechanism of Kansui Radix stir-baked with vinegar.

Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

Science.gov (United States)

Odland, D; Davis, C

1982-08-01

Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

The Postural Tachycardia Syndrome (POTS: Pathophysiology, Diagnosis & Management

Directory of Open Access Journals (Sweden)

Satish R Raj

2006-04-01

Full Text Available Postural tachycardia syndrome (POTS, characterized by orthostatic tachycardia in the absence of orthostatic hypotension, has been the focus of increasing clinical interest over the last 15 years 1. Patients with POTS complain of symptoms of tachycardia, exercise intolerance, lightheadedness, extreme fatigue, headache and mental clouding. Patients with POTS demonstrate a heart rate increase of ≥30 bpm with prolonged standing (5-30 minutes, often have high levels of upright plasma norepinephrine (reflecting sympathetic nervous system activation, and many patients have a low blood volume. POTS can be associated with a high degree of functional disability. Therapies aimed at correcting the hypovolemia and the autonomic imbalance may help relieve the severity of the symptoms. This review outlines the present understanding of the pathophysiology, diagnosis, and management of POTS.

Baking loss of bread with special emphasis on increasing water holding capacity.

Science.gov (United States)

Kotoki, D; Deka, S C

2010-01-01

Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.

Navy bean flour particle size and protein content affect cake baking and batter quality

Science.gov (United States)

There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

Safety and operational aspects in in-situ electrical baking of large vacuum systems of Indus accelerators

International Nuclear Information System (INIS)

Bhatnagar, Prateek; Bhange, Nilesh; Joshi, Sujata; Sridhar, R.

2016-01-01

In order to achieve pressures in UHV (Ultra High Vacuum) range, the vacuum chambers and associated vacuum components, necessarily made of UHV compatible materials, should be baked sufficiently long enough so as to reduce outgassing rates. The baking period usually ranges from 48 hours to 72 hours for an electrical load of more than 30 kW per sector, in which baking temperatures, a characteristic parameter and specific to material, range from 150°C-180°C for Aluminium alloy and 250°C-300°C for SS (stainless steel). Indus accelerators vacuum installations include more than 300 m long vacuum chamber which are subjected to rigorous, standardized and labour intensive electrical baking procedure involving an intelligent ON-OFF distributed temperature control system with in-built defence of electrical safety and expandability as per the needs. The paper discusses various in built electrical safely features, operational aspects, work practices and challenges involved in accomplishing an interrupt free continuous electrical baking for distributed electrical load of more than 30 kW for a typical vacuum segment of Indus accelerator. (author)

Baking oven improvement by performance modelling

Energy Technology Data Exchange (ETDEWEB)

1994-04-01

The first phase of the project included both the derivation of an oven model and the development of a portable, rapid-response heat-flux sensor. Heat flux (defined as the instantaneous rate of heat flow per unit at the surface of the baking biscuit and expressed in W/cm[sup 2]) has been shown to be a more useful measure of oven performance than temperature alone. Fixed-point heat-flux sensors have already been developed and marketed, but a need was expressed at the start of this project for a travelling sensor which could be used to construct a more detailed picture of heat-flux variation in an oven. The travelling monitor developed can be used to measure variations in the heat flux experienced at the surface of products being baked in a travelling oven, both when oven conditions are fixed and when they are varied. It can also be used to identify the optimum locations within an oven for fixed heat-flux probes. It has been used effectively throughout the project for both purposes. Fuel savings of 18% and 21%, respectively, were achieved with two ovens. (author)

The Development of a Program of Study for a Bachelor's Degree in Early Childhood Education in Belize

Science.gov (United States)

Mendez Valladares, Melissa Dilieth

2017-01-01

Presently, the highest degree a person interested in teaching at the early childhood level in Belize is the Associate's Degree in Early Childhood Education. The purpose of this project was to design a program of undergraduate coursework in the area of teacher preparation that will meet university qualifications for a Bachelor's Degree in Early…

Improved wheat for baking.

Science.gov (United States)

Faridi, H; Finley, J W

1989-01-01

To bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.

Thermomechanical Impact of Polyurethane Potting on Gun Launched Electronics

Directory of Open Access Journals (Sweden)

A. S. Haynes

2013-01-01

Full Text Available Electronics packages in precision guided munitions are used in guidance and control units, mission computers, and fuze-safe-and-arm devices. They are subjected to high g-loads during gun launch, pyrotechnic shocks during flight, and high g-loads upon impact with hard targets. To enhance survivability, many electronics packages are potted after assembly. The purpose of the potting is to provide additional structural support and shock damping. Researchers at the US Army recently completed a series of dynamic mechanical tests on a urethane-based potting material to assess its behavior in an electronics assembly during gun launch and under varying thermal launch conditions. This paper will discuss the thermomechanical properties of the potting material as well as simulation efforts to determine the suitability of this potting compound for gun launched electronics. Simulation results will compare stresses and displacements for a simplified electronics package with and without full potting. An evaluation of the advantages and consequences of potting electronics in munitions systems will also be discussed.

RPA and POT1: friends or foes at telomeres?

Science.gov (United States)

Flynn, Rachel Litman; Chang, Sandy; Zou, Lee

2012-02-15

Telomere maintenance in cycling cells relies on both DNA replication and capping by the protein complex shelterin. Two single-stranded DNA (ssDNA)-binding proteins, replication protein A (RPA) and protection of telomere 1 (POT1) play critical roles in DNA replication and telomere capping, respectively. While RPA binds to ssDNA in a non-sequence-specific manner, POT1 specifically recognizes singlestranded TTAGGG telomeric repeats. Loss of POT1 leads to aberrant accumulation of RPA at telomeres and activation of the ataxia telangiectasia and Rad3-related kinase (ATR)-mediated checkpoint response, suggesting that POT1 antagonizes RPA binding to telomeric ssDNA. The requirement for both POT1 and RPA in telomere maintenance and the antagonism between the two proteins raises the important question of how they function in concert on telomeric ssDNA. Two interesting models were proposed by recent studies to explain the regulation of POT1 and RPA at telomeres. Here, we discuss how these models help unravel the coordination, and also the antagonism, between POT1 and RPA during the cell cycle.

Thermal release of D2 from new Be-D co-deposits on previously baked co-deposits

Science.gov (United States)

Baldwin, M. J.; Doerner, R. P.

2015-12-01

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Thermal release of D_2 from new Be-D co-deposits on previously baked co-deposits

International Nuclear Information System (INIS)

Baldwin, M.J.; Doerner, R.P.

2015-01-01

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Validation of the baking process as a kill-step for controlling Salmonella in muffins.

Science.gov (United States)

Channaiah, Lakshmikantha H; Michael, Minto; Acuff, Jennifer C; Phebus, Randall K; Thippareddi, Harshavardhan; Olewnik, Maureen; Milliken, George

2017-06-05

This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried to achieve a target concentration of ~8logCFU/g. The inoculated flour was then used to prepare muffin batter following a standard commercial recipe. The survival of Salmonella during and after baking at 190.6°C for 21min was analyzed by plating samples on selective and injury-recovery media at regular intervals. The thermal inactivation parameters (D and z values) of the 3-strain Salmonella cocktail were determined. A ≥5logCFU/g reduction in Salmonella population was demonstrated by 17min of baking, and a 6.1logCFU/g reduction in Salmonella population by 21min of baking. The D-values of Salmonella serovar cocktail in muffin batter were 62.2±3.0, 40.1±0.9 and 16.5±1.7min at 55, 58 and 61°C, respectively; and the z-value was 10.4±0.6°C. The water activity (a w ) of the muffin crumb (0.928) after baking and 30min of cooling was similar to that of pre-baked muffin batter, whereas the a w of the muffin crust decreased to (0.700). This study validates a typical commercial muffin baking process utilizing an oven temperature of 190.6°C for at least 17min as an effective kill-step in reducing a Salmonella serovar population by ≥5logCFU/g. Copyright © 2017 The Authors. Published by Elsevier B.V. All rights reserved.

Optimizing Greenhouse Rice Production: What Is the Best Pot Size?

OpenAIRE

Eddy, Robert; Acosta, Kevin; Liu, Yisi; Russell, Michael

2016-01-01

This publication describes our studies to determine the best pot size to optimize greenhouse rice production. We recommend 9-cm (4-inch) diameter square pot. Pots as small as 7-cm diameter yielded seed. This version is updated to include observations of larger pots with multiple plants. Photos of the plants growing under differing pot sizes are provided. This document is one entry in a series of questions and answers originally posted to the Purdue University Department of Horticulture & L...

Baking and helium glow discharge cleaning of SST-1 tokamak with graphite plasma facing components

International Nuclear Information System (INIS)

Semwal, Pratibha; Khan, Ziauddin; Raval, Dilip

2015-01-01

Graphite plasma facing components (PFCs) were installed inside SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 X 10 -5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium (He) glow discharge cleaning (GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nanometers from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.48. In this paper, the results of effect of baking and He-GDC experiments of SST-1 will be presented in detail. (author)

Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

Science.gov (United States)

Semwal, P.; Khan, Z.; Raval, D. C.; Dhanani, K. R.; George, S.; Paravastu, Y.; Prakash, A.; Thankey, P.; Ramesh, G.; Khan, M. S.; Saikia, P.; Pradhan, S.

2017-04-01

Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10-5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail.

Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

DEFF Research Database (Denmark)

Pedersen, L.; Kaack, K.; Bergsøe, M.N.

2004-01-01

differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough theological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several theological parameters, including phase angle delta, Farinograph and creep......Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... recovery parameters. Sedimentation value was the only physiochernical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation (r = 0.58), whereas when each single year was evaluated...

Effect of additives in the baking of electrolytic materials for SOFC; SOFC yo denkaishitsu zairyo no shoseiji ni okeru tenkabutsu no koka

Energy Technology Data Exchange (ETDEWEB)

Yoshida, H. [Kansai Electric Power Co. Inc., Osaka (Japan)

1998-09-10

A technique is discovered for improving on the baking properties of cerium oxide which is one of the solid electrolytic materials for SOFC (solid oxide fuel cell). Cerium oxide, samarium oxide, and gallium oxide are weighed, each to the specified element ratio. The element ratio of cerium is fixed at 0.8 against the other elements except oxygen, and the element ratios of samarium or gallium are caused to change. Specimens containing gallium are designated as CSGa, those not containing as SDC. SDC baked at 1600degC and CSGa (1%) baked at 1450degC are similar to each other in terms of average grain diameter. Specimens with gallium added thereto can be baked at temperatures that are lower than these by approximately 150degC. The conductivity of CSGa (0.2%) baked at 1500degC is higher than that of SDC baked at the same temperature, and is similar to that of SDC baked at 1600degC. Baking is enhanced by the addition of 0.2% gallium. In the domain where more than 1% of gallium is in presence, conductivity lowers with an increase in the amount of gallium added. The conductivity of CSGa (1%) baked at 1450degC is similar to that of SDC baked at 1600degC. 4 figs., 1 tab.

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

NARCIS (Netherlands)

Zhang, Lu; Taal, Marieke A.; Boom, Remko M.; Chen, Xiao Dong; Schutyser, Maarten A.I.

2018-01-01

Bread is an interesting non-dairy-based vehicle for probiotics delivery given its daily consumption worldwide. The incorporation of probiotics in bread is challenging due to the high baking temperatures. In this study the influence of various baking conditions and subsequent storage on survival of a

The Susceptibility and Behavioral Response of Anopheles Albimanus Weidemann and Anopheles Vestitipennis Dyar and Knab (Diptera: Culicidae) to Insecticides in Northern Belize, Central America

National Research Council Canada - National Science Library

Bangs, Michael J

1999-01-01

During a 9-month study (1995-1996) in Caledonia Village, northern Belize, anopheline mosquitoes collected off human-bait and from experimental huts were evaluated for their susceptibility and behavioral responses to DDT and deltamethrin...

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.

Science.gov (United States)

Wang, Miki Mei-Chi; Yeh, Yun; Shih, Yu-En; Tzen, Jason Tze-Cheng

2018-04-01

Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Copyright © 2017. Published by Elsevier B.V.

Investigation on the effect of chemical composition on the texture and bake hardening I F steels

International Nuclear Information System (INIS)

Kariman, M.; Motaghi, A.; Raygan, Sh.; Habibi Parsa, M.; Nili Ahmadabadi, M.

2008-01-01

Interstitial free steels have good formability and also excellent deep draw ability. These features make them one of the applicable materials in automotive industry. Chemical composition and thermomechanical treatment used to process these steels have important role in final properties of them. In this study, the effect of chemical composition on texture, anisotropic properties and bake harden ability of these steels were investigated. The results showed that contribution of vanadium as a weak carbonitride former element with titanium as strong carbonitride former could change the texture of steels. Replacing titanium with vanadium caused harmful effect on mechanical properties. In this research deep drawing properties of five steels were compared based on I {111} / I{001} and I {111} / I{110} parameters. The results of bake harden ability test showed that there were critical limits for vanadium volume fractions above which bake harden properties was improved. It was shown that the bake harden properties of Nb-steels were better than that of Ti-steels. This was due to the better solution of Nb(C,N) compared to Ti(C,N). Addition of vanadium to Ti-steels may improve bake harden properties of I F steels

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

Science.gov (United States)

Şakıyan, Özge

2015-05-01

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

Improvement in melting and baking properties of low-fat Mozzarella cheese.

Science.gov (United States)

Wadhwani, R; McManus, W R; McMahon, D J

2011-04-01

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Metals and organochlorine pesticides in caudal scutes of crocodiles from Belize and Costa Rica

Energy Technology Data Exchange (ETDEWEB)

Rainwater, Thomas R. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States)]. E-mail: thomas.rainwater@tiehh.ttu.edu; Wu, Ted H. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Finger, Adam G. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Canas, Jaclyn E. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Yu Lu [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Reynolds, Kevin D. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Coimbatore, Gopal [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Barr, Brady [National Geographic Channel, 1145 17th St. NW Washington, DC 20036 (United States); Platt, Steven G. [Department of Biology, Box C-64, Sul Ross State University, Alpine, TX 79832 (United States); Cobb, George P. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); Anderson, Todd A. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States); McMurry, Scott T. [Institute of Environmental and Human Health, Department of Environmental Toxicology, Texas Tech University, Lubbock, TX 79409 (United States)

2007-02-01

Despite high animal diversity in the Neotropics and the largely unregulated use and disposal of pesticides and industrial chemicals in Central America, few data exist regarding accumulation of environmental contaminants in Central American wildlife. In this study we examined accumulation of metals and organochlorine (OC) pesticides in caudal scutes of crocodiles from Belize and Costa Rica. Scutes from Morelet's crocodiles (Crocodylus moreletii) from two sites in northern Belize were analyzed for metals, and scutes from American crocodiles (C. acutus) from one site in Costa Rica were analyzed for metals and OC pesticides. All scutes (n = 25; one scute from each of 25 individuals) contained multiple contaminants. Mercury was the predominant metal detected, occurring in all scutes examined from both species. Other metals detected include cadmium, copper, lead, and zinc. American crocodile scutes from Costa Rica contained multiple OC pesticides, including endrin, methoxychlor, p,p'-DDE, and p,p'-DDT, all of which occurred in 100% of scutes analyzed (n = 6). Mean metal and OC concentrations varied in relation to those previously reported in crocodilian scutes from other localities in North, Central, and South America. OC concentrations in American crocodile scutes were generally higher than those previously reported for other Costa Rican wildlife. Currently, caudal scutes may serve as general, non-lethal indicators of contaminant accumulation in crocodilians and their areas of occurrence. However, a better understanding of the relationships between pollutant concentrations in scutes, internal tissues, and environmental matrices at sample collection sites are needed to improve the utility of scutes in future ecotoxicological investigations.

Metals and organochlorine pesticides in caudal scutes of crocodiles from Belize and Costa Rica

International Nuclear Information System (INIS)

Rainwater, Thomas R.; Wu, Ted H.; Finger, Adam G.; Canas, Jaclyn E.; Yu Lu; Reynolds, Kevin D.; Coimbatore, Gopal; Barr, Brady; Platt, Steven G.; Cobb, George P.; Anderson, Todd A.; McMurry, Scott T.

2007-01-01

Despite high animal diversity in the Neotropics and the largely unregulated use and disposal of pesticides and industrial chemicals in Central America, few data exist regarding accumulation of environmental contaminants in Central American wildlife. In this study we examined accumulation of metals and organochlorine (OC) pesticides in caudal scutes of crocodiles from Belize and Costa Rica. Scutes from Morelet's crocodiles (Crocodylus moreletii) from two sites in northern Belize were analyzed for metals, and scutes from American crocodiles (C. acutus) from one site in Costa Rica were analyzed for metals and OC pesticides. All scutes (n = 25; one scute from each of 25 individuals) contained multiple contaminants. Mercury was the predominant metal detected, occurring in all scutes examined from both species. Other metals detected include cadmium, copper, lead, and zinc. American crocodile scutes from Costa Rica contained multiple OC pesticides, including endrin, methoxychlor, p,p'-DDE, and p,p'-DDT, all of which occurred in 100% of scutes analyzed (n = 6). Mean metal and OC concentrations varied in relation to those previously reported in crocodilian scutes from other localities in North, Central, and South America. OC concentrations in American crocodile scutes were generally higher than those previously reported for other Costa Rican wildlife. Currently, caudal scutes may serve as general, non-lethal indicators of contaminant accumulation in crocodilians and their areas of occurrence. However, a better understanding of the relationships between pollutant concentrations in scutes, internal tissues, and environmental matrices at sample collection sites are needed to improve the utility of scutes in future ecotoxicological investigations

A Multi-Tier Social-Ecological System Analysis of Protected Areas Co-Management in Belize

Directory of Open Access Journals (Sweden)

Kenrick W. Williams

2016-01-01

Full Text Available Co-management of protected areas has been recognized as a viable option to sustainably manage ecosystems. This collaborative approach actively engages civil society in the protected areas governance processes. Attempts at co-management, however, have not been uniformly successful; whereas the governance of some initiatives succeed and become strong and sustainable, others become weak or fail over time. In this paper, we provide a nuanced application of Ostrom’s multi-tier SES framework to carry out a systematic analysis of representative cases of co-management in Belize. This novel approach allows us to avoid the common problem of overstating the explanatory power of individual variables, while enabling us to tease out the interrelationships among critical process and contextual variables that may influence co-management outcomes. Our findings show that strong co-management is associated with a multiplicity of variables, including information sharing, conflict resolution, investments, self-organization, and networking. Contextual conditions inclusive of strong leadership, social capital, and high levels of dependence on resources for daily livelihoods seem to have influenced these processes over time. The presence of cross-scale and cross-level networks also seems to be important in influencing co-management outcomes. Our study contributes to the further development of Ostrom’s multi-tier SES framework by proposing the addition of five new third-tier variables. We advance some key lessons in the analysis of co-management outcomes and offer some policy recommendations to improve protected areas co-management policy and practice in Belize.

PERBEDAAN PH SALIVA ANTARA PENGGUNA PASTA GIGI YANG MENGANDUNG BAKING SODA DAN PENGGUNA PASTA GIGI YANG MENGANDUNG FLUOR

OpenAIRE

LINARDI, ALICIA NADIA

2014-01-01

2014 Latar belakang : Baking soda dan fluor merupakan bahan yang biasa ditambahkan dalam pasta gigi. Baking soda dan fluor mempunyai kemampuan untuk meningkatkan sekresi saliva dan pH saliva. Tujuan penelitian ini adalah untuk mengetahui perbedaan pH saliva antara pengguna pasta gigi yang mengandung baking soda dan pengguna pasta gigi yang mengandun fluor. Bahan dan metode : Jenis penelitian ini adalah eksperimental dengan desai...

A botanical inventory of forest on karstic limestone and metamorphic substrate in the Chiquibul Forest, Belize, with focus on woody taxa

DEFF Research Database (Denmark)

Baden, Maria; Särkinen, Tiina; Conde, Dalia Amor

2016-01-01

The Chiquibul Forest Reserve and National Park in Belize is a priority conservation area within the ‘Maya Forest’ in Central America. Although taxonomic data are essential for the development of conservation plans in the region, there is limited knowledge of the existing species in the area. Here...

Enhancement of gold grade through arsenic removal in the gold concentrate using sulfuric acid baking and hot water leaching

Science.gov (United States)

On, Hyun-sung; Lim, Dae-hack; Myung, Eun-ji; Kim, Hyun-soo; Park, Cheon-young

2017-04-01

In order to improve gold recovery, in general, the roasting process is carried out on gold concentrate. However in this process, Arsenic(As) is released from the gold concentrate and valuable elements such as Fe, Cu, Zn and Pb are converted into oxides. This causes air pollution through the release of As and loss of valuable elements by discarding the oxide minerals in the tailings. In order to prevent the release of As and the loss of valuable metals, an acid baking experiment was carried out on the gold concentrate with the addition of an H2SO4 solution. The baking effect, H2SO4 concentration effect and the effects of changing the baking time were examined using an electric furnace. In experimental results, soluble metal sulfates such as Rhomboclase and Mikasite were formed in the baked samples as seen through XRD analysis. In hot(70 degree Celsius) water leaching of the roast and baked samples, As the contents leached were 60 times more in the baked sample than the roast sample, and the Fe, Cu, Zn and Pb contents were 17, 10, 14, 13 times in the baked sample than in the roast sample, respectively. In the water leached solid-residues, the maximum gold grade was upgraded by 33% due to the acid baking effect. It is confirmed that acid baking with H2SO4 prevented As release into the air and the recovery of valuable metals through hot water leaching such as Fe, Cu, Zn and Pb which were formerly discarded in the tailings. Acknowledgment : This work was supported by the Energy and Resources Engineering Program Grant funded by the Ministry of Trade, Industry and Energy, Korea

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

OpenAIRE

Šarić Bojana M.; Nedeljković Nataša M.; Šimurina Olivera D.; Pestorić Mladenka V.; Kos Jovana J.; Mandić Anamarija I.; Sakač Marijana B.; Šarić Ljubiša Ć.; Psodorov Đorđe B.; Mišan Aleksandra Č.

2014-01-01

Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookie...

Preparation of Baking-Free Brick from Manganese Residue and Its Mechanical Properties

Directory of Open Access Journals (Sweden)

Ping Wang

2013-01-01

Full Text Available The increasing amount of waste residue produced during the electrolytic preparation process of manganese has nowadays brought about serious environmental problems. The research on utilization of manganese slag has been a hot spot around the world. The utilization of manganese slag is not only environment friendly, but also economically feasible. In the current work, a summarization of the main methods to produced building materials from manganese slag materials was given. Baking-free brick, a promising building material, was produced from manganese slag with the addition of quicklime and cement. The physical properties, chemical composition, and mechanical performances of the obtained samples were measured by several analyses and characterization methods. Then the influence of adding materials and molding pressure during the preparation of baking-free brick samples on their compressive strength properties was researched. It is concluded that the baking-free brick prepared from manganese residue could have excellent compressive strength performance under certain formula.

2.2. Chlorination of pre-baked danburite with reducer

International Nuclear Information System (INIS)

Mirsaidov, U.; Mamatov, E.D.; Safiev, Kh.S.

2013-01-01

According to conducted studied it was found that increasing of reactivity of danburite rock with gaseous chlorine after heat treatment connected with danburite decomposition: Ca O·B 2 O 3 ·2SiO 2 →Ca O·B 2 O 3 +2SiO 2 . The dependence of extraction rate of boron oxide on temperature, process duration, reducer (coal) and size of particles of danburite rock is defined. By means of X-ray analysis method the composition of danburite rock before and after pre-baking was defined as well. The impact of pre-baking on danburite chlorination was studied at 400-800 deg C during 60 minutes with reducer. The optimal parameters for chlorination of burned danburite are: temperature - 700 deg C, process duration - 120 minutes, and reducer containing - 30%.

Baking soda misuse as a home remedy: case experience of the California Poison Control System.

Science.gov (United States)

Al-Abri, S A; Kearney, T

2014-02-01

Baking soda is a common household product promoted by the manufacturer as an antacid. It contains sodium bicarbonate and has the potential for significant toxicity when ingested in excessive amounts. Characterizing the patterns and outcomes from the misuse of baking soda as a home remedy can guide the clinical assessment and preventative counselling of patients at risk for use of this product. We conducted a retrospective review of all symptomatic cases involving ingestion and misuse of a baking soda powder product that were reported to the California Poison Control System between the years 2000 and 2012. Of the 192 cases we identified, 55·8% were female, ages ranged 2 months to 79 years, and the most common reasons for misuse included antacid (60·4%), 'beat a urine drug test' (11·5%) and treat a UTI (4·7%). Most cases (55·2%) had significant symptoms warranting a medical evaluation, whereas 12 patients required hospital admission developed either electrolyte imbalances, metabolic alkalosis or respiratory depression. Misuse of baking soda can result in serious electrolyte and acid/base imbalances. Patients at highest risk of toxicity may include those who chronically use an antacid, those who use the method to 'beat' urine drug screens, pregnant women and young children. Self-treatment with baking soda as a home remedy may also mask or delay medical care thereby complicating or exacerbating an existing medical problem. We suggest that healthcare providers counsel high-risk patients about the potential complications of misuse of baking soda as a home remedy. © 2013 John Wiley & Sons Ltd.

An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.

Science.gov (United States)

Anishaparvin, A; Chhanwal, N; Indrani, D; Raghavarao, K S M S; Anandharamakrishnan, C

2010-01-01

A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread. © 2010 Institute of Food Technologists®

Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

Science.gov (United States)

Mogol, Burçe Ataç; Pye, Céline; Anderson, Warwick; Crews, Colin; Gökmen, Vural

2014-07-23

The formation of free monochloropropane-1,2-diol (3-MCPD and 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked with various time and temperature combinations. The effect of salt as a source of chloride on the formation of these processing contaminants was also determined. Kinetic examination of the data indicated that an increasing baking temperature led to an increase in the reaction rate constants for 3-MCPD, 2-MCPD, and bound-MCPD. The activation energies of formation of 3-MCPD and 2-MCPD were found to be 29 kJ mol(-1). Eliminating salt from the recipe decreased 3-MCPD and 2-MCPD formation rate constants in biscuits by 57.5 and 85.4%, respectively. In addition, there was no formation of bound-MCPD in biscuits during baking without salt. Therefore, lowering the thermal load or limiting the chloride concentration should be considered a means of reducing or eliminating the formation of these contaminants in biscuits. Different refined oils were also used in the recipe to test their effect on the occurrence of free MCPD and its esters in biscuits. Besides the baking process, the results also confirmed the role of refined oil in the final concentration of these contaminants in biscuits.

Hypernatremia and metabolic alkalosis as a consequence of the therapeutic misuse of baking soda.

Science.gov (United States)

Fuchs, S; Listernick, R

1987-12-01

When used appropriately, baking soda (sodium bicarbonate, USP) is a nontoxic, readily available, multipurpose product found in many households. We report an infant who presented with hypernatremia and metabolic alkalosis due to the addition of baking soda to her water. This case represents the possible dangerous use of a common household product in infants owing to the lack of proper warning labels.

Thermal release of D{sub 2} from new Be-D co-deposits on previously baked co-deposits

Energy Technology Data Exchange (ETDEWEB)

Baldwin, M.J., E-mail: m1baldwin@ucsd.edu; Doerner, R.P.

2015-12-15

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Determining the baking isotherm temperature of Söderberg electrodes and associated structural changes

OpenAIRE

Shoko, L.; Beukes, J.P.; Strydom, C.A.

2013-01-01

One of the most commonly employed electrode systems in industrial metal smelting applications is continuous self-baking electrodes, i.e. the Söderberg electrode system. In this system, the temperature at which transition from a liquid/soft paste to a solid carbonaceous electrode takes place is termed the baking isotherm temperature. This temperature is extremely important within the context of electrode management. In this paper, thermo mechanical analysis (TMA) was used to measure the dimens...

Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

Science.gov (United States)

Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

2012-03-15

Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

International Nuclear Information System (INIS)

Semwal, P; Khan, Z; Raval, D C; Dhanani, K R; George, S; Paravastu, Y; Prakash, A; Thankey, P; Ramesh, G; Khan, M S; Saikia, P; Pradhan, S

2017-01-01

Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10 -5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail. (paper)

The ALFA Roman Pot Detectors of ATLAS

CERN Document Server

Abdel Khalek, S.

2016-11-23

The ATLAS Roman Pot system is designed to determine the total proton-proton cross-section as well as the luminosity at the Large Hadron Collider (LHC) by measuring elastic proton scattering at very small angles. The system is made of four Roman Pot stations, located in the LHC tunnel in a distance of about 240~m at both sides of the ATLAS interaction point. Each station is equipped with tracking detectors, inserted in Roman Pots which approach the LHC beams vertically. The tracking detectors consist of multi-layer scintillating fibre structures readout by Multi-Anode-Photo-Multipliers.

Plan de empresa baking fun

OpenAIRE

Castiblanco Gutiérrez, Daniella María; Blanco Barrios, Andrea

2016-01-01

Baking fun es una empresa dedicada a la producción y comercialización de snacks saludables para niños. Sabemos que el momento de la comida no es fácil para los padres, y más aun cuando quieren alimentar con frutas y verduras a los más pequeños. Es por esto que nuestros snacks, a diferencia de los snacks tradicionales buscan combinar lo saludable con lo divertido, para que puedan alimentar balanceadamente a sus hijos mientras ellos se divierten y disfrutan nuestros snacks.

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

Science.gov (United States)

Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

2016-05-01

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

Estimation of thermal conductivity of short pastry biscuit at different baking stages

Directory of Open Access Journals (Sweden)

Chiara Cevoli

2014-10-01

Full Text Available Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min, measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content, was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm–1 K–1, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm–1 K–1. These values are close to that reported in literature for similar products.

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

Science.gov (United States)

Rakita, Slađana; Dokić, Ljubica; Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Torbica, Aleksandra

2018-06-01

The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit

Efikasi Chitosan untuk Memperpanjang Flower Longevity Bunga Anggrek Dendrobium Hibrida dalam Pot (Potted Flower

Directory of Open Access Journals (Sweden)

I MADE SUKEWIJAYA

2015-09-01

Full Text Available Effication of Chitosan on Lengthening The Flower Longevity of Potted Orchid ofDendrobium Hybrid. The aim of the current research is to investigate general effects of Chitosantreatment on the flowering of Dendrobium orchid and to find out the optimum concentration of Chitosanin lengthening flower longevity of potted orchid of Dendrobium hybrid. Results of the research showedthat Chitosan application significantly affected variables of the number of flower per-plant, the length ofindividual flower, period of time to get full blooming, and the flower longevity. The best results for thoseof variables was achieved with Chitosan concentration of 0.15%.

Baking soda pica associated with rhabdomyolysis and cardiomyopathy in pregnancy.

Science.gov (United States)

Scolari Childress, Katherine M; Myles, Thomas

2013-08-01

Pica is a commonly underappreciated disorder in pregnancy that can lead to several complications, including severe metabolic derangements and other adverse outcomes. We report a case of baking soda pica in pregnancy associated with both rhabdomyolysis and cardiomyopathy. A multigravid woman at 37 weeks of gestation presented with weakness and severe hypokalemia. She subsequently had development of rhabdomyolysis and presumed peripartum cardiomyopathy. After delivery, it was discovered that the patient had a long history of consumption of large quantities of baking soda. Her condition improved with cessation of the pica. Clinicians must have a high index of suspicion for pica in pregnancy because it can lead to complex diagnostic challenges and pregnancy complications. The diagnosis should be considered in a patient with unexplained metabolic abnormalities.

Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis.

Science.gov (United States)

Zhan, Fei Xiang; Wang, Qin Hong; Jiang, Si Jing; Zhou, Yu Ling; Zhang, Gui Min; Ma, Yan He

2014-12-16

Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suitable host for xylanase to be used in the baking process since P. pastoris does not have GRAS (Generally Regarded As Safe) status and requires large methanol supplement during the fermentation in most conditions, which is not allowed to be used in the food industry. Kluyveromyces lactis, as another yeast expression host, has a GRAS status, which has been successfully used in food and feed applications. No previous work has been reported concerning the heterologous expression of xylanase gene xynZG in K. lactis with an aim for application in baking. The xylanase gene xynZG from the P. cucumerina was heterologously expressed in K. lactis. The recombinant protein XYNZG in K. lactis presented an approximately 19 kDa band on SDS-PAGE and zymograms analysis. Transformant with the highest halo on the plate containing the RBB-xylan (Remazol Brilliant Blue-xylan) was selected for the flask fermentation in different media. The results indicated that the highest activity of 115 U/ml at 72 h was obtained with the YLPU medium. The mass spectrometry analysis suggested that the hydrolytic products of xylan by XYNZG were mainly xylobiose and xylotriose. The results of baking trials indicated that the addition of XYNZG could reduce the kneading time of dough, increase the volume of bread, improve the texture, and have more positive effects on the sensory properties of bread. Xylanase XYNZG is successfully expressed in K. lactis, which exhibits the highest activity among the published reports of the xylanase expression in K. lactis. The recombinant XYNZG can be used to improve the volume and sensory

Nitrogen and substrate assessment for first-year pot-in-pot production in the Intermountain West.

OpenAIRE

Gunnell, JayDee; Grossl, Paul R.; Kjelgren, Roger

2008-01-01

We investigated optimum nitrogen rates and different growth substrates for short-term finish production of container and bare root shade tree liners in a pot-in-pot production system in the Intermountain West. In one study, nitrogen ranging from 0–27 g N·tree–1 (0–36 lbs N·1000 ft–2) as urea was applied to quaking aspen n (Populus tremuloides), ‘Autumn Blaze’ maple (Acer × freemannii ‘Autumn Blaze’),'Chanticleer’ flowering pear (Pyrus calleryana ‘Chanticleer’), and ‘Canada Red’ chokecherry (P...

Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread

Directory of Open Access Journals (Sweden)

Najmeh Jahani

2016-01-01

Full Text Available Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.

Recent and relict topography of Boo Bee patch reef, Belize

Science.gov (United States)

Halley, R.B.; Shinn, E.A.; Hudson, J.H.; Lidz, B.; Taylor, D.L.

1977-01-01

Five core borings were taken on and around Boo Bee Patch Reef to better understand the origin of such shelf lagoon reefs. The cores reveal 4 stages of development: (1) subaerial exposure of a Pleistocene "high" having about 8 meters of relief, possibly a Pleistocene patch reef; (2) deposition of peat and impermeable terrigenous clay 3 meters thick around the high; (3) initiation of carbonate sediment production by corals and algae on the remaining 5 meters of hard Pleistocene topography and carbonate mud on the surrounding terrigenous clay; and (4) accelerated organic accumulation on the patch reef. Estimates of patch reef sedimentation rates (1.6 m/1000 years) are 3 to 4 times greater than off-reef sedimentation rates (0.4-0.5 m/1000 years). During periods of Pleistocene sedimentation on the Belize shelf, lagoon patch reefs may have grown above one another, stacking up to form reef accumulation of considerable thickness.

Design of vessel baking system and thermal radiation shields for SST-1

International Nuclear Information System (INIS)

Kumar, E.R.; Nagabhushana, S.; Pathak, H.A.; Panigrahi, S.; Nath, T.R.; Babu, A.V.S; Gangradey, R.; Patel, R.J.; Saxena, Y.C.

1998-01-01

SST-1 is a Steady State Tokamak with a major radius of 1.1 m, minor radius of 0.2 m and toroidal field of 3.0 T. The toroidal and poloidal field coils of SST-1 are superconducting. One of the main objectives of SST-1 is to demonstrate steady state particle removal and active plasma density control which states the necessity of wall conditioning. The vacuum vessel will be baked up to 525 K by passing hot nitrogen gas through the U - channels welded on the inner surface of vacuum vessel. The required mass flow rate at 5 bar is 0.712 Kg/s to maintain 525 K wall temperature in steady state. Superconducting coils operating at 4.5 K will be protected against thermal radiation from hot surfaces using liquid nitrogen cooled panels operating at 87 K. Maximum 1200 litres/hour liquid nitrogen is required during vessel baking. The design of vacuum vessel baking system and thermal radiation shields and related flow analysis are presented here. (authors)

Design of vessel baking system and thermal radiation shields for SST-1

Energy Technology Data Exchange (ETDEWEB)

Kumar, E.R.; Nagabhushana, S.; Pathak, H.A.; Panigrahi, S.; Nath, T.R.; Babu, A.V.S; Gangradey, R.; Patel, R.J.; Saxena, Y.C. [Institute for Plasma Research, Gandhinagar (India)

1998-07-01

SST-1 is a Steady State Tokamak with a major radius of 1.1 m, minor radius of 0.2 m and toroidal field of 3.0 T. The toroidal and poloidal field coils of SST-1 are superconducting. One of the main objectives of SST-1 is to demonstrate steady state particle removal and active plasma density control which states the necessity of wall conditioning. The vacuum vessel will be baked up to 525 K by passing hot nitrogen gas through the U - channels welded on the inner surface of vacuum vessel. The required mass flow rate at 5 bar is 0.712 Kg/s to maintain 525 K wall temperature in steady state. Superconducting coils operating at 4.5 K will be protected against thermal radiation from hot surfaces using liquid nitrogen cooled panels operating at 87 K. Maximum 1200 litres/hour liquid nitrogen is required during vessel baking. The design of vacuum vessel baking system and thermal radiation shields and related flow analysis are presented here. (authors)

The motivational benefits of a dentifrice containing baking soda and hydrogen peroxide.

Science.gov (United States)

Fischman, S L; Kugel, G; Truelove, R B; Nelson, B J; Cancro, L P

1992-01-01

Twenty-two family practice dentists, in a large metropolitan area, were recruited to act as independent examiners in a study to evaluate the compliance of their patients to accept a good oral hygiene regimen with the use of a fluoride dentifrice, containing hydrogen peroxide and baking soda, dispensed from a dual dispensing package. To evaluate compliance, the dentists attended an orientation seminar and were trained to assess gingival health using the CPITN periodontal probe. Each dentist evaluated the gingival health status of five to seven of his own patients, initially and after one and three months of product use following hygiene instruction and product assignment. One-hundred and thirty-one patients successfully completed the study. After one month of using the hydrogen peroxide/baking soda toothpaste, the mean reduction in bleeding sites was 53%; at three months the reduction was 62%. The hydrogen peroxide/baking soda dentifrice was well accepted by dentist and patient, and a discernible improvement in oral health of the patients was achieved when the product was used in a conscientious oral hygiene program.

Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

Science.gov (United States)

Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

2009-02-11

This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.

Science.gov (United States)

Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Maire Laure

2017-03-01

We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato-wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato-wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads.

Identifying and assessing ecotourism visitor impacts at selected protected areas in Costa Rica and Belize

Science.gov (United States)

Farrell, T.A.; Marion, J.L.

2001-01-01

Protected area visitation is an important component of ecotourism, and as such, must be sustainable. However, protected area visitation may degrade natural resources, particularly in areas of concentrated visitor activities like trails and recreation sites. This is an important concern in ecotourism destinations such as Belize and Costa Rica, because they actively promote ecotourism and emphasize the pristine qualities of their natural resources. Research on visitor impacts to protected areas has many potential applications in protected area management, though it has not been widely applied in Central and South America. This study targeted this deficiency through manager interviews and evaluations of alternative impact assessment procedures at eight protected areas in Belize and Costa Rica. Impact assessment procedures included qualitative condition class systems, ratings systems, and measurement-based systems applied to trails and recreation sites. The resulting data characterize manager perceptions of impact problems, document trail and recreation site impacts, and provide examples of inexpensive, efficient and effective rapid impact assessment procedures. Interview subjects reported a variety of impacts affecting trails, recreation sites, wildlife, water, attraction features and other resources. Standardized assessment procedures were developed and applied to record trail and recreation site impacts. Impacts affecting the study areas included trail proliferation, erosion and widening, muddiness on trails, vegetation cover loss, soil and root exposure, and tree damage on recreation sites. The findings also illustrate the types of assessment data yielded by several alternative methods and demonstrate their utility to protected area managers. The need for additional rapid assessment procedures for wildlife, water, attraction feature and other resource impacts was also identified.

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming

Directory of Open Access Journals (Sweden)

Xiang Li

2018-03-01

Full Text Available Heating is a traditional method used in ginseng root processing, however, there aren’t reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming.

Science.gov (United States)

Li, Xiang; Yao, Fan; Fan, Hang; Li, Ke; Sun, Liwei; Liu, Yujun

2018-03-26

Heating is a traditional method used in ginseng root processing, however, there aren't reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides) and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.

Greening in sunflower butter cookies as a function of egg replacers and baking temperature.

Science.gov (United States)

Rogers, Amanda; Hahn, Lan; Pham, Vu; Were, Lilian

2018-04-01

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

Enhanced bake-hardening response of an Al–Mg–Si–Cu alloy with Zn addition

Energy Technology Data Exchange (ETDEWEB)

Guo, M.X., E-mail: mingxingguo@skl.ustb.edu.cn [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China); Sha, G., E-mail: gang.sha@njust.edu.cn [School of Materials Science and Engineering, Nanjing University of Science and Technology, Jiangsu 210094 (China); Cao, L.Y. [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China); Liu, W.Q. [Key Laboratory for Microstructures, Shanghai University, Shanghai 200444 (China); Zhang, J.S.; Zhuang, L.Z. [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China)

2015-07-15

This study reports that Zn addition greatly enhances the bake-hardening response of an Al–Mg–Si–Cu alloy. The pre-aged alloy exhibits a high strength increment of 135 MPa after paint baking. Differential scanning calorimetry, atom probe tomography and high-resolution transmission electron microscopy reveal that Zn addition and pre-aging have significant effects on the solute nanostructure formation. Zn atoms partition into solute clusters/GP zones, and reduce the activation energy of β” precipitation in the alloy. - Highlights: • Zn addition can improve the bake-hardening response of an Al–Mg–Si–Cu alloy. • Zn addition can stabilize the solute clusters/GP zones from dissolution. • Zn addition can reduce the size of clusters formed in the pre-aging treatment. • Zn partitioned into solute clusters/GP zones and β” in the Zn-containing Al alloy.

Baking and coking properties of hard coal under high pressure

Energy Technology Data Exchange (ETDEWEB)

Beyer, H.D.

1981-09-01

For a better assessment of the baking and coking properties of hard coal under high pressure as in modern coal beneficiation processes, the determination of the swelling index and the dilatation curve are investigated.

Development of design evaluation tools for the JSFR fuel transfer pot

Energy Technology Data Exchange (ETDEWEB)

Chikazawa, Yoshitaka, E-mail: chikazawa.yoshitaka@jaea.go.jp [Japan Atomic Energy Agency, 4002 Narita, Oarai, Higashi-ibaraki-gun, Ibaraki 311-1393 (Japan); Hirata, Shingo [Japan Atomic Energy Agency, 4002 Narita, Oarai, Higashi-ibaraki-gun, Ibaraki 311-1393 (Japan); Obata, Hiroyuki [Japan Atomic Power Company Ltd., 1-1, Mitoshiro-chyo, Kanda, Chiyoda-ku, Tokyo 101-0053 (Japan)

2014-07-01

Highlights: • JSFR is going to adopt an advanced fuel handling system. • A three dimensional analysis model for heat transfer evaluation of the JSFR fuel transfer pot has been developed. • The heat transfer models inside and outside the pot have been validated by reference experiments. • For a simpler design tool, a two dimensional analysis model has been developed. - Abstract: JSFR is going to adopt an advanced fuel handling system. As for ex-vessel spent fuel handling, a transfer pot with two fuel subassembly positions has been developed so as to shorten refueling period increasing plant availability. The pot is required to provide sufficient cooling capability in case of transportation malfunction. In this study, a three dimensional analysis model for heat transfer evaluation of the JSFR fuel transfer pot has been developed. The heat transfer models inside and outside the pot have been validated by reference experiments. Using the developed three-dimensional model, the JSFR fuel transfer pot has been analyzed. For a simpler design tool, a two dimensional analysis model has been developed. Comparison of the three and two dimensional analyses shows that two dimensional analyses could estimate pot cooling performance conservatively.

Emittance formula for slits and pepper-pot measurement

International Nuclear Information System (INIS)

Zhang, M.

1996-10-01

In this note, a rigid formula for slits and pepper-pot emittance measurement is derived. The derivation is based on the one- dimensional slit measurement setup. A mathematical generalization of the slit emittance formula to the pepper-pot measurement is discussed

Corrosion Testing of Hybrid Welded Stainless Steel Pot

DEFF Research Database (Denmark)

Sondrup, Lars de Caldas; Bagger, Claus; Olsen, Flemming Ove

2004-01-01

Investigation of the use of hybrid welding by preparation of tailored blanks for the manufacturing of a deep drawn pot.......Investigation of the use of hybrid welding by preparation of tailored blanks for the manufacturing of a deep drawn pot....

Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying

Directory of Open Access Journals (Sweden)

Bernarda Svrakačić

2016-01-01

Full Text Available Thermal treatments could be one of the hurdles in applications of sweet potato purees for food different products formulation. Sweet potato purees (SPP were prepared from raw, baked and steamed roots and they were preserved by freezing and freeze-drying. The effects of baking and steaming on thermal properties (melting temperature-Tm, melting transition energy - ΔH, and glass transition temperatures - Tg of sweet potato (cultivar Beauregard, were measured by means of a Differential scanning calorimetry (DSC. The SPP made from baked roots had higher total and soluble solids (20.32 and 18.95%, respectively than SPP made from raw and steamed roots. It can be also noticed that starch content was reduced by steaming and baking which reflected on amount of total and reducing sugars. The increase of reducing sugars level in baked SPP for 3.78% and steamed for 0.86% SPP was the result of yielding the maltose. The chemical changes of SPP also influenced the thermal behavior such that SPP prepared from baked sweet potato roots had the lowest initial freezing point (-2.80 °C followed by SPP prepared from steamed (-2.63 °C and raw (-0.71 °C roots. The highest energy for melting (transition was needed for SPP prepared from raw potato roots followed by steamed and baked roots, -103.79, -103.63, and -102.90 J/g, respectively. The glass transition in freeze-dried SPP prepared from raw roots was not detected. However, in the freeze-dried SPP prepared from baked and steamed roots the glass transition was detected in the range of 39 and 42 °C but with no significant difference (p > 0.05.

Baking soda as an abrasive in toothpastes: Mechanism of action and safety and effectiveness considerations.

Science.gov (United States)

Hara, Anderson T; Turssi, Cecilia P

2017-11-01

Toothpastes can be formulated with different abrasive systems, depending on their intended clinical application. This formulation potentially affects their effectiveness and safety and, therefore, requires proper understanding. In this article, the authors focused on abrasive aspects of toothpastes containing sodium bicarbonate (baking soda), which have gained considerable attention because of their low abrasivity and good compatibility, while providing clinical effectiveness (further detailed in the other articles of this special issue). The authors first appraised the role of toothpaste abrasivity on tooth wear, exploring some underlying processes and the existing methods to determine toothpaste abrasivity. The authors reviewed the available data on the abrasivity of toothpastes containing baking soda and reported a summary of findings highlighting the clinical implications. On the basis of the collected evidence, baking soda has an intrinsic low-abrasive nature because of its comparatively lower hardness in relation to enamel and dentin. Baking soda toothpastes also may contain other ingredients, which can increase their stain removal effectiveness and, consequently, abrasivity. Even those formulations have abrasivity well within the safety limit regulatory agencies have established and, therefore, can be considered safe. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Method for baking a liner in thermonuclear device

International Nuclear Information System (INIS)

Yamamoto, Keiichi.

1978-01-01

Purpose: To attain effective baking for liners in a tokamak device by connecting the narrow portions and the wide portions of the liners with dielectric materials and supplying a constant current to these portions. Method: Split type liners disposed in the vacuum vessel of a thermonuclear device are connected with dielectric materials at their wide portions and narrow portions and they are baked by supplying a constant current at a same density to the wide and narrow portions to rise their temperature uniformly. The wide portions are formed in such a way that the sum of their cross sectional areas is equal to the sum of the cross sectional areas of the narrow portions, and they form a parallel circuit. The parallel circuit consisting of the wide portions and the parallel circuit consisting of the narrow portions are connected in series to each other and connected to the constant current supply circuit, by which a constant current is supplied to the wide and the narrow portions. (Moriyama, K.)

Thermal inactivation kinetics of β-galactosidase during bread baking

NARCIS (Netherlands)

Zhang, L.; Chen, Xiao Dong; Boom, R.M.; Schutyser, M.A.I.

2017-01-01

In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during

Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

Science.gov (United States)

Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil

2016-01-01

Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

The relic Criollo cacao in Belize- genetic diversity and relationship with Trinitario and other cacao clones held in the International Cocoa Genebank, Trinidad

Science.gov (United States)

Cacao (Theobroma cacao L.) is native to the South American rainforest but it was domesticated in Mesoamerica. The relic Criollo cocoa in Belize has been well known in the premium chocolate market for its high-quality. Knowledge of genetic diversity in this variety is essential for efficient conserva...

Conditioning of SST-1 Tokamak Vacuum Vessel by Baking and Glow Discharge Cleaning

International Nuclear Information System (INIS)

Khan, Ziauddin; George, Siju; Semwal, Pratibha; Dhanani, Kalpeshkumar R.; Pathan, Firozkhan S.; Paravastu, Yuvakiran; Raval, Dilip C.; Babu, Gattu Ramesh; Khan, Mohammed Shoaib; Pradhan, Subrata

2016-01-01

Highlights: • SST-1 Tokamak was successfully commissioned. • Vacuum vessel was pumped down to 4.5 × 10"–"8 mbar after baking and continuous GDC. • GDC reduced the water vapour by additional 57% while oxygen was reduced by 50%. • Under this condition, an initial plasma breakdown with current of 40 kA for 75 ms was achieved. - Abstract: Steady-state Superconducting Tokamak (SST-1) vacuum vessel (VV) adopts moderate baking at 110 ± 10 °C and the limiters baking at 250 ± 10 °C for ∼ 200 h followed by glow discharge cleaning in hydrogen (GDC-H) with 0.15 A/m"2 current density towards its conditioning prior to plasma discharge experiment. The baking in SST-1 reduces the water (H_2O) vapor by 95% and oxygen (O_2) by 60% whereas the GDC reduces the water vapor by an additional 57% and oxygen by another 50% as measured with residual gas analyzer. The minimum breakdown voltage for H-GDC in SST-1 tokamak was experimentally observed to 300 V at 8 mbar cm. As a result of these adherences, SST-1 VV achieves an ultimate of 4.5 × 10"−"8 mbar with two turbo-molecular pumps with effective pumping speed of 3250 l/s. In the last campaign, SST-1 has achieved successful plasma breakdown, impurity burn through and a plasma current of ∼ 40 kA for 75 ms.

Conditioning of SST-1 Tokamak Vacuum Vessel by Baking and Glow Discharge Cleaning

Energy Technology Data Exchange (ETDEWEB)

Khan, Ziauddin, E-mail: ziauddin@ipr.res.in; George, Siju; Semwal, Pratibha; Dhanani, Kalpeshkumar R.; Pathan, Firozkhan S.; Paravastu, Yuvakiran; Raval, Dilip C.; Babu, Gattu Ramesh; Khan, Mohammed Shoaib; Pradhan, Subrata

2016-02-15

Highlights: • SST-1 Tokamak was successfully commissioned. • Vacuum vessel was pumped down to 4.5 × 10{sup –8} mbar after baking and continuous GDC. • GDC reduced the water vapour by additional 57% while oxygen was reduced by 50%. • Under this condition, an initial plasma breakdown with current of 40 kA for 75 ms was achieved. - Abstract: Steady-state Superconducting Tokamak (SST-1) vacuum vessel (VV) adopts moderate baking at 110 ± 10 °C and the limiters baking at 250 ± 10 °C for ∼ 200 h followed by glow discharge cleaning in hydrogen (GDC-H) with 0.15 A/m{sup 2} current density towards its conditioning prior to plasma discharge experiment. The baking in SST-1 reduces the water (H{sub 2}O) vapor by 95% and oxygen (O{sub 2}) by 60% whereas the GDC reduces the water vapor by an additional 57% and oxygen by another 50% as measured with residual gas analyzer. The minimum breakdown voltage for H-GDC in SST-1 tokamak was experimentally observed to 300 V at 8 mbar cm. As a result of these adherences, SST-1 VV achieves an ultimate of 4.5 × 10{sup −8} mbar with two turbo-molecular pumps with effective pumping speed of 3250 l/s. In the last campaign, SST-1 has achieved successful plasma breakdown, impurity burn through and a plasma current of ∼ 40 kA for 75 ms.

Changing perspectives on community identity and function: A remote sensing and artifactual re-analysis of Barton Ramie, Belize

Science.gov (United States)

Weller, Errin Teresa

This dissertation presents the results of the remote sensing and artifact re-analysis of the archaeological site of Barton Ramie, Belize. The site was the focus of Dr. Gordon R. Willey's innovative archaeological program in the Belize River Valley to study ancient Maya settlement, environment, and population in 1954-1956. Through the use of artifact analysis combined with the examination of high-resolution Worldview-1 imagery and a Geographic Information System (GIS)-based spatial analysis, I consider how the inhabitants of Barton Ramie forged community functioning and identity. I focus on the range of intra-site diversity including differential access to labor, goods, land, and the activities evidenced in households and non-domestic structures. Using a community theory framework, emphasizing the many practices that tied the community together, I underscore the variability expressed in architectural elaboration, sumptuary goods, ritual, and specialization. That variability has profound implications for understanding community diversity and economic, social, and ritual functioning. High-resolution panchromatic Worldview-1 satellite imagery successfully detected the remains of Barton Ramie settlement. Surface archaeology has been largely destroyed due to extensive agricultural activities in recent decades. GIS analysis and ground-truthing determined that mound size is the primary factor enabling detection of ancient features. The confirmation of features in an intensively plowed environment has implications including settlement, survey, and population for other disturbed environments. I argue that the Barton Ramie community developed from a complex interaction of networks and practices. These include activities at the household level, articulation between households to form sub-communities (or neighborhoods), and a larger imagined community of the Barton Ramie polity. Individual households articulated to form seven discrete sub-communities, bounded by landscape

Combinatorial process optimization for negative photo-imageable spin-on dielectrics and investigation of post-apply bake and post-exposure bake interactions

Science.gov (United States)

Kim, Jihoon; Zhang, Ruzhi M.; Wolfer, Elizabeth; Patel, Bharatkumar K.; Toukhy, Medhat; Bogusz, Zachary; Nagahara, Tatsuro

2012-03-01

Patternable dielectric materials were developed and introduced to reduce semiconductor manufacturing complexity and cost of ownership (CoO). However, the bestowed dual functionalities of photo-imageable spin-on dielectrics (PSOD) put great challenges on the material design and development. In this work, we investigated the combinatorial process optimization for the negative-tone PSOD lithography by employing the Temperature Gradient Plate (TGP) technique which significantly reduced the numbers of wafers processed and minimized the developmental time. We demonstrated that this TGP combinatorial is very efficient at evaluating the effects and interactions of several independent variables such as post-apply bake (PAB) and post-exposure bake (PEB). Unlike most of the conventional photoresists, PAB turned out to have a great effect on the PSOD pattern profiles. Based on our extensive investigation, we observed great correlation between PAB and PEB processes. In this paper, we will discuss the variation of pattern profiles as a matrix of PAB and PEB and propose two possible cross-linking mechanisms for the PSOD materials to explain the unusual experimental results.

Relationship Between Bake Hardening, Snoek-Köster and Dislocation-Enhanced Snoek Peaks in Coarse Grained Low Carbon Steel

Directory of Open Access Journals (Sweden)

Li Weijuan

2016-09-01

Full Text Available In the present work, specimens prepared from coarse grained low carbon steel with different prestrains were baked and then, their bake hardening (BH property and internal friction were determined. TEM was used to characterize the dislocation structure in BH treated samples. The measurements of internal friction in prestrained samples and baked samples were carried out using a multifunctional internal friction apparatus. The results indicate that, in coarse grained low carbon steel, the bake hardening properties (BH values were negative, which were increased by increasing the prestrain from 2 to 5%, and then were decreased by increasing the prestrain from 5 to 10%. In the specimen with prestrain 5%, the BH value reached the maximum value and the height of Snoek-Köster peak was observed to be the maximum alike. With increasing the prestrain, both of the BH value and Snoek-Köster peak heights are similarly varied. It is concluded that Snoek-Köster and dislocation-enhanced Snoek peaks, caused by the interactions between interstitial solute carbon atoms and dislocations, can be used in further development of the bake hardening steels.

Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

Science.gov (United States)

Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

2014-05-07

Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

The effect of baking and enzymatic treatment on the structural properties of wheat starch.

Science.gov (United States)

Fuentes, Catalina; Zielke, Claudia; Prakash, Manish; Kumar, Puneeth; Peñarrieta, J Mauricio; Eliasson, Ann-Charlotte; Nilsson, Lars

2016-12-15

In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using (1)H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed. Copyright © 2016. Published by Elsevier Ltd.

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

Science.gov (United States)

Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

2007-05-01

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

Science.gov (United States)

Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

2003-06-01

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

Use of fully biodegradable panels to reduce derelict pot threats to marine fauna.

Science.gov (United States)

Bilkovic, D M; Havens, K J; Stanhope, D M; Angstadt, K T

2012-12-01

Fishing pots (i.e., traps) are designed to catch fish or crustaceans and are used globally. Lost pots are a concern for a variety of fisheries, and there are reports that 10-70% of deployed pots are lost annually. Derelict fishing pots can be a source of mortality for target and bycatch species for several years. Because continual removal of derelict gear can be impractical over large spatial extents, modifications are needed to disarm gear once it is lost. We tested a fully biodegradable panel with a cull or escape ring designed for placement on the sides of a crab pot that completely degrades into environmentally neutral constituents after approximately 1 year. This panel is relatively inexpensive, easy to install, and can be used in multiple fisheries. We used the blue crab (Callinectes sapidus) fishery as a test case because it is a large pot fishery and blue crab pots are similar to traps used in other pot fisheries. We had commercial fishers deploy pots with panels alongside standard pots in Chesapeake Bay (U.S.A.) to assess potential effects of our experimental pots on blue crab catch. We compared the number, biomass, and size of crabs captured between standard and experimental pots and evaluated differences in catch over a crabbing season (March-November) at five locations. There was no evidence that biodegradable panels adversely affected catch. In all locations and time periods, legal catches were comparable in abundance, biomass, and size between experimental and standard pots. Properly designed biodegradable panels appear to be a viable solution to mitigate adverse effects of derelict pots. ©2012 Society for Conservation Biology.

First roman pot tested by TOTEM

CERN Multimedia

2006-01-01

TOTEM, one of the smaller experiments of the LHC, successfully tested its first 'roman pot' detectors on 3 November. A total of eight will be installed in the LHC near the CMS cavern. Marco Oriunno, project engineer of TOTEM (right), with Jean-Michel Lacroix from TS/MME (Mechanical and Materials Engineering) (left), standing behind one of the roman pot detectors. There is a small tribe in the land of CERN. Among its artefacts you may find colourfully painted rocks, a totem made of cardboard boxes, and a few roman pots. Known by the name of TOTEM, or 'TOTal, Elastic and diffractive cross-section Measurement' (not a tribe motto), they are a relatively small collaborative group in comparison to the main LHC experiments, with approximately 50 'tribe members'. Unlike the four larger experiments that will analyse new particles produced as a result of the collisions, TOTEM will investigate the ones that almost missed each other. When two beams of protons travelling in opposite di...

Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China.

Science.gov (United States)

Hu, Yinzhou; Wang, Mengmeng; Huang, Weisu; Yang, Guoliang; Lou, Tiantian; Lai, Shiyun; Lu, Baiyi; Zheng, Lufei

2018-02-01

Phytosterols are nutritional phytochemicals that may undergo oxidation and be transformed into phytosterol oxidation products (POPs), thus inducing pathological and toxic effects. This work investigated four main phytosterols and 28 POPs in 104 kinds of commercial baked food by using GC-MS. The dietary exposure and hazard index values (HI) associated with POPs from baked food consumption in China were estimated by using Monte Carlo simulation. Concentrations of the total phytosterols were between 3.39 and 209.80 μg/g. The total concentrations of POPs, including 5α,6α/5β,6β-epoxysterols, 7-ketosterol, 7α/7β-hydroxysterols, 6-hydroxysterols, and triols, ranged from 0.37 to 27.81 μg/g. The median dietary exposure of POP contents in baked food for four age groups in China were 10.91 (children), 6.20 (adolescents), 3.63 (adults), and 3.40 (seniors) mg/(kg×day). Risk assessment of median HI with respect to POPs indicated no risk (HI <1) for people in adolescents, adults, and seniors in the country area of China, while a risk (1 < HI < 10) would refer to the baked food consumption of people in urban area and children in country area of China. Sensitivity and uncertainty analysis showed that the most significant variables for each age group in China were POP concentration, body weight, and ingestion rate.

Genetic and phenotypic characteristics of baker's yeast: relevance to baking.

Science.gov (United States)

Randez-Gil, Francisca; Córcoles-Sáez, Isaac; Prieto, José A

2013-01-01

Yeasts rarely encounter ideal physiological conditions during their industrial life span; therefore, their ability to adapt to changing conditions determines their usefulness and applicability. This is especially true for baking strains of Saccharomyces cerevisiae. The success of this yeast in the ancient art of bread making is based on its capacity to rapidly transform carbohydrates into CO2 rather than its unusual resistance to environmental stresses. Moreover, baker's yeast must exhibit efficient respiratory metabolism during yeast manufacturing, which determines biomass yield. However, optimal growth conditions often have negative consequences in other commercially important aspects, such as fermentative power or stress tolerance. This article reviews the genetic and physiological characteristics of baking yeast strains, emphasizing the activation of regulatory mechanisms in response to carbon source and stress signaling and their importance in defining targets for strain selection and improvement.

Arabinoxylan content and characterisation throughout the bread-baking process

Science.gov (United States)

End-use quality of wheat (Triticum aestivum L.) is influenced in a variety of ways by non-starch polysaccharides, especially arabinoxylans (AX). The assessment of AX content and structural properties is often performed on flour and extrapolated to predict the role that AX may play in baked products....

Genetic diversity of gliadin pattern, morphological traits and baking ...

African Journals Online (AJOL)

USER

2010-02-15

Feb 15, 2010 ... diversity of 102 double haploids of wheat (sent from. CIMMYT) through studying gliadin protein ... biomass, yield per plant, harvest index, number of grains per spike, spike density, spike length, plant ... per spike, also 6 baking quality traits, protein content, gluten index,. SDS sedimentation, sedimentation ...

Influence of baking conditions on the quality attributes of sponge cake.

Science.gov (United States)

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

Diffusion of oxygen in niobium during bake-out

CERN Document Server

Calatroni, Sergio; Ruzinov, V

2001-01-01

Bake-outs at temperatures between 100 C and 150 C for a duration up to two days have become customary for optimising the performance of bulk niobium cavities. This treatment results in the diffusion of oxygen, originating from the surface oxide, into the niobium. The theoretical oxygen profile has been simulated using the diffusion equations, and compared with some experimental results.

Diffusion of oxygen in niobium during bake-out

International Nuclear Information System (INIS)

Benvenuti, C.; Calatroni, S.; Ruzinov, V.

2003-01-01

Bake-outs at temperatures between 100 degC and 150 degC for duration up to two days have become customary for optimising the performance of bulk niobium cavities. This treatment results in the diffusion of oxygen, originating from the surface oxide, into the niobium. The theoretical oxygen profile has been simulated using the diffusion equations, and compared with some experimental results. (author)

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

Science.gov (United States)

Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

2016-01-01

The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

Directory of Open Access Journals (Sweden)

Ilkka Kajala

Full Text Available Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14C-sucrose radioisotope and reducing value-based assays, the former yielding K(m and V(max values of 14.7 mM and 8.2 μmol/(mg ∙ min, respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

Science.gov (United States)

Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

2015-01-01

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14)C-sucrose radioisotope and reducing value-based assays, the former yielding K(m) and V(max) values of 14.7 mM and 8.2 μmol/(mg ∙ min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour

Science.gov (United States)

Sumarto; Aprianty, D.; Bachtiar, R. A.; Kristiana, L.

2018-01-01

Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is currently declining due to the quality of taste less favoured than the snake fruit on the market. This variety in the future is feared to be lost, so it is necessary to revitalize the utilization of this snake fruit by diversifying processed products, one of them is baked food products from Manonjaya salacca flour. The purpose of this research was to know the acceptance level of baked food products from Manonjaya salacca flour organoleptically and the nutritional value estimation. This research method was observational with a descriptive explanation. Panellists in this study were consumers with a total of 61 people. Organoleptically, respondents tend to value cake, muffin, cookies, and flakes in every color, flavor, taste, and texture parameters. Nutritional value per 100 g of baked food products from Salacca flour (cake, muffin, cookies, flakes) were energy 287.5-479.0 kcal, water 0.8-3.8 g, protein 6.0-6.7 g, fat 0.8-31.0 g, carbohydrates 45.0-98.8 g, and fiber 1.1-4.6 g. Panellists were accepted the organoleptic characteristics and the estimated nutritional values on baked food products from Manonjaya variety salacca flour were varied.

Soft wheat quality characteristics required for making baking powder biscuits

Science.gov (United States)

Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making bisc...

Baking the first bread in space

Science.gov (United States)

1987-01-01

This Getaway Special program is a joint venture between Spar, Monarch flour and Telesat, with Telesat being responsible for the design, manufacture and implementation of the equipment. The purpose of the experiment is to investigate the behavior of bread yeast in the absence of gravity and in the presence of normal atmospheric pressure. The proposed design mixes flour, water and yeast on-orbit, allows the mixture to prove and then bakes it. This paper outlines the development history of the experiment, the various test programs and some of the problems encountered, with their solutions.

The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.

Science.gov (United States)

Tong, Da-Peng; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

2018-02-01

This paper studied the inhibition of water extract of natural or baked black tea on the activity of α-amylase and α- glucosidase. Baking treatment was found to be one effective way to enhance the inhibition of black tea on both α-amylase and α- glucosidase, and IC 50 of water extract of baked black tea (BBTWE) were 1.213mg/mL and 4.190mg/mL, respectively, while IC 50 of water extract of black tea (BTWE) were 1.723mg/mL and 6.056mg/mL, respectively. This study further studied the mechanism of the effect of water extract on α-amylase and α- glucosidase using HPLC, circular dichroism, and synchronous fluorescence. HPLC analysis of tea polyphenols showed that the content of tea polyphenols with low polarity increased after baking. In addition, BBTWE had higer abilty on decreasing the hydrophobicity of tryptophan residues than BTWE for both α-amylase and α- glucosidase.The increase of α-helix proportion of α-amylase when treated with BBTWE was more obvious than that when treated with BTWE. In a word, thermal process of baked foods may be beneficial for tea polyphenols to reduce the rate of starch digestion. Copyright © 2017 Elsevier B.V. All rights reserved.

Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

Science.gov (United States)

Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

2013-12-15

This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Detection of polydimethylsiloxanes transferred from silicone-coated parchment paper to baked goods using direct analysis in real time mass spectrometry.

Science.gov (United States)

Jakob, Andreas; Crawford, Elizabeth A; Gross, Jürgen H

2016-04-01

The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART-SVP source was coupled to a quadrupole-time-of-flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone-coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C2H6SiO)n  + NH4 ](+) in the m/z 800-1900 range. Copyright © 2016 John Wiley & Sons, Ltd.

Winter habitat occurrence patterns of temperate migrant birds in Belize

Science.gov (United States)

Dawson, D.K.; Robbins, C.S.; Sauer, J.R.

1992-01-01

We used mist nets and point counts to sample bird populations in 61 sites in Belize during January-March of 1987-1991. Sites were classified as forest, second growth, woody agricultural crops (citrus, mango, cacao, and cashew), or non-woody agricultural crops (rice and sugar cane). We evaluated patterns of occurence of wintering temperate migrant bird species in these habitats. Mist net captures of 22 of 31 migrant species differed significantly among habitats. Of these, 13 species were captured more frequently in the agricultural habitats. American Redstart (Setophaga ruticilla), Black-and-white Warbler (Mniotilta varia), and Magnolia Warbler (Dendroica magnolia) were among the species captured most frequently in woody agricultural habitats; captures of Common Yellowthroat (Geothlypis trichas), Indigo Bunting (Passerina cyanea), and Northern (lcterus galbula) and Orchard orioles (I. spur/anus) were highest in the non-woody agricultural sites. We relate these occurrence patterns to trends in breeding populations in North America. While count data provide a wide picture of winter habitat distribution of migrants, more intensive work is necessary to assess temporal and geographic variation of migrant bird use of agricultural habitats.

Plasma vitellogenin in Morelet's crocodiles from contaminated habitats in northern Belize

International Nuclear Information System (INIS)

Rainwater, Thomas R.; Selcer, Kyle W.; Nespoli, Lisa M.; Finger, Adam G.; Ray, David A.; Platt, Steven G.; Smith, Philip N.; Densmore, Llewellyn D.; Anderson, Todd A.; McMurry, Scott T.

2008-01-01

Vitellogenin induction has been widely used as a biomarker of endocrine disruption in wildlife, but few studies have investigated its use in wild reptiles living in contaminated habitats. This study examined vitellogenin induction in Morelet's crocodiles (Crocodylus moreletii) from wetlands in northern Belize contaminated with organochlorine (OC) pesticides. Vitellogenin was measured in 381 crocodile plasma samples using a vitellogenin ELISA previously developed for this species. Vitellogenin was detected in nine samples, all from adult females sampled during the breeding season. Males and juvenile females did not contain detectable levels of vitellogenin; however, many of these animals contained OC pesticides in their caudal scutes, confirming contaminant exposure. The lack of a vitellogenic response in these animals may be attributable to several factors related to the timing and magnitude of exposure to endocrine-disrupting chemicals and should not be interpreted as an absence of other contaminant-induced biological responses. - Wild crocodiles living in habitats polluted with organochlorine pesticides did not exhibit contaminant-induced vitellogenin induction in blood plasma

"Roman Pot" at the ISR

CERN Multimedia

CERN PhotoLab

1980-01-01

"Roman pots" are stainless steel containers, which can be moved from outside the vacuum chamber towards the beam. They house detectors which are conveniently at atmospheric pressure and can still be brought close to the limit of the circulating beam, to detect particles emanating at very small angles from the intersection of two colliding beams. Eifionydd Jones was the inventor of this device, highly successful at the ISR and now used again at the TOTEM experiment at the LHC. This particular Roman Pot, with a thickness of 0.2 mm, was built in 1980 for experiment R210 in intersection I-2, in preparation for proton-antiproton collisions in 1981. See also 7501065.

Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

Science.gov (United States)

Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

2013-11-15

Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

Science.gov (United States)

de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

2015-12-01

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

Directory of Open Access Journals (Sweden)

Alberto E. León

2015-01-01

Full Text Available The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

Directory of Open Access Journals (Sweden)

Pudjihastuti Isti

2018-01-01

Full Text Available Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness. The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV irradiation. Emulsifier (DATEM and hydrocolloid (xanthan gum were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

NARCIS (Netherlands)

Nguyen, H.T.; Fels, van der Ine; Boekel, van Tiny

2017-01-01

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after

CD 121 - cultivar with flour characteristics for cookie baking

OpenAIRE

Marchioro, Volmir Sergio; Franco, Francisco de Assis; Dalla Nora, Tatiane; Schuster, Ivan; Evangelista, Adriel; Lima, Fábio Junior Alcântara de; Polo, Mateus

2013-01-01

CD 121 is indicated for wheat regions with the classification Value for Cultivation and Use 1 and 2, in the states of PR, SC and RS. The cultivar is tolerant to leaf rust, has good agronomic traits, flour suited for cookie baking and an average grain yield of 3.622 kg ha-1.

A four-week clinical study to evaluate and compare the effectiveness of a baking soda dentifrice and an antimicrobial dentifrice in reducing plaque.

Science.gov (United States)

Ghassemi, Annahita; Vorwerk, Linda M; Hooper, William J; Putt, Mark S; Milleman, Kimberly R

2008-01-01

To evaluate and compare the effectiveness in reducing plaque of a fluoride dentifrice containing baking soda and a non-baking soda fluoride dentifrice containing an antimicrobial (triclosan/copolymer) system after a single brushing and over a four-week period of daily brushing. A total of 207 subjects completed this randomized, blinded, parallel-group clinical study. Twenty-four hour plaque buildup was scored at baseline and after two and four weeks of twice-daily use of the products. Additionally, controlled single brushing with the assigned dentifrice, followed by post-brushing plaque assessment, was performed at the start (baseline visit) and end (Week-4 visit) of the study. Plaque was scored using the Turesky, et al. modification of Quigley-Hein Index at six sites per tooth, according to Soparkar's modification. Mean baseline whole mouth plaque scores for the baking soda and triclosan dentifrice groups were 2.90 +/- 0.40 and 2.90 +/- 0.39, respectively, and the difference was not statistically significant. Within-group analysis showed that both products significantly reduced the amount of plaque over the four-week period (p baking soda dentifrice exhibited significantly greater reduction in plaque scores (p baking soda dentifrice group (0.34 +/- 0.32) was 2.22-fold greater than that observed for the triclosan dentifrice group (0.15 +/- 0.24). Similarly, single brushing with the baking soda dentifrice showed a 1.88- to 2.08-fold greater pre- to post-brushing plaque difference as compared to the triclosan dentifrice at the baseline visit (mean plaque reduction: baking soda 0.54 +/- 0.26; triclosan 0.28 +/- 0.18; ratio 1.88X) and Week-4 visit (baking soda 0.47 +/- 0.21; triclosan 0.23 +/- 0.15; ratio 2.08X). Similar to the whole mouth scores, evaluation of various tooth sites (facial, lingual, proximal, and gingival) showed a significantly greater reduction in plaque scores for brushing with the baking soda dentifrice as compared to brushing with the triclosan

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

Science.gov (United States)

Leiva-Valenzuela, Gabriel A; Quilaqueo, Marcela; Lagos, Daniela; Estay, Danilo; Pedreschi, Franco

2018-04-01

The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks

OpenAIRE

Crassina, K.; Sudha, M. L.

2014-01-01

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality a...

Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors.

Science.gov (United States)

Wang, Haitao; Xie, Yisha; Liu, Shan; Cong, Shuang; Song, Yukun; Xu, Xianbing; Tan, Mingqian

2017-08-30

The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation-reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.

CD 121 - Cultivar with flour characteristics for cookie baking

Directory of Open Access Journals (Sweden)

Volmir Sergio Marchioro

2013-06-01

Full Text Available CD 121 is indicated for wheat regions with the classification Value for Cultivation and Use 1 and 2, in the states of PR,SC and RS. The cultivar is tolerant to leaf rust, has good agronomic traits, flour suited for cookie baking and an average grain yieldof 3.622 kg ha-1.

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

NARCIS (Netherlands)

Fels, van der H.J.; Capuano, E.; Nguyen, H.T.; Mogol, B.A.; Kocadagli, T.; Goncuoglu Tas, N.; Hamzalioglu, A.; Boekel, van M.A.J.S.; Gokmen, V.

2014-01-01

The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C.

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

Science.gov (United States)

Nguyen, Ha T; van der Fels-Klerx, H J Ine; van Boekel, M A J S

2017-09-01

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

A numerical model of the shortbread baking process in a forced convection oven

International Nuclear Information System (INIS)

Kokolj, Uroš; Škerget, Leopold; Ravnik, Jure

2017-01-01

Highlights: • The evaporation of water had a significant effect on the temperature field. • The numerical model associated the grade of browning with the temperature field. • The results of the numerical and experimental grade of browning are comparable. • The difference between the measured and simulated temperature at the oven was 2.8 K. - Abstract: The objective of all manufacturers and users of ovens is to achieve uniform browning of various baked foods. In recent years, manufacturers have found it difficult to achieve this, due to the rapid appearance of new trends and due to progressively shorter development times. In this paper, we present the development and validation of a time-dependent 3D computational fluid dynamics model, which enables the numerical prediction of the baking performance and grade of browning of a forced convection oven. Flow and heat transfer of hot air in an oven, where a round heating element and a fan are both operating, are simulated. Radiative and convective heat transfer is taken into account. We found, that it is necessary to include water evaporation in the model. The numerical model was validated by performing experimental measurements of temperature and by performing baking tests of shortbread. After baking, the grade of browning was measured for the shortbread. To determine the grade of browning, the method of identification of colour contrasts was used, based on the colour space CIE L"∗a"∗b. Based on the results, we proposed a linear model, which enabled the prediction of the grade of browning based on the results of the fluid dynamics simulation.

Health surveillance in milling, baking and other food manufacturing operations--five years' experience.

Science.gov (United States)

Smith, T A; Patton, J

1999-04-01

The objective of this study was to describe the incidence of allergic respiratory disease and its outcome in terms of symptoms and jobs, across different flour-using industries. It uses the findings of a health surveillance programme in a large food organization over a five-year period. The population under surveillance consisted of 3,450 employees with exposure to ingredient dusts, of whom 400 were in flour milling, 1,650 in bread baking, 550 in cake baking and 850 in other flour-using operations. A total of 66 employees with either asthma or rhinitis symptoms attributable to sensitization to allergens in the workplace were identified. The majority of these (48/66) had become symptomatic prior to the commencement of the health surveillance programme in 1993. The incidence rates (per million employees per year) for those who developed symptoms between 1993 and 1997 were 550 for flour milling, 1,940 for bread baking, 0 for cake baking and 235 for other flour-using operations. The agent believed to be responsible for symptoms was most commonly grain dust in flour millers and fungal amylase in bread bakers. Wheat flour appeared to have a weaker sensitizing potential than these other two substances. In terms of outcome, at follow-up 18% of symptomatically sensitized employees had left the company. Two of the ex-employees retired through ill health due to occupational asthma. Of those still in employment, 63% described an improvement in symptoms, 32% were unchanged and 4% were worse than when first diagnosed. Over half the cases still in employment were continuing to work in the same job as at the time of diagnosis.

Improvement of initial vacuum condition along 2008-2010 KSTAR campaign by vessel baking

Energy Technology Data Exchange (ETDEWEB)

Kim, Kwang Pyo, E-mail: kpkim@nfri.er.ke [National Fusion Research Institute, Gwahagno 113, Daejeon 305-333 (Korea, Republic of); Hong, S.H.; Jung, N.Y.; Kim, S.T.; Kim, H.T.; Lee, K.S.; Kim, K.M.; Bang, E.N.; Chang, Y.B.; Kim, H.K.; Chu, Y.; Kim, Y.O.; Park, S.H.; Woo, I.S.; Hong, J.S.; Kim, S.W.; Park, K.R.; Na, H.K.; Yang, H.L.; Kim, Y.S. [National Fusion Research Institute, Gwahagno 113, Daejeon 305-333 (Korea, Republic of)

2011-10-15

Korea Superconducting Tokamak Advanced Research (KSTAR) is upgraded for its KSTAR 3rd campaign for new target mission to produce the D-shaped plasma with a target plasma current of 500 kA and/or pulse length of 5 s. New Plasma Facing Components (PFCs) are installed which leads to the increase of the surface area of the vessel by a factor of about 5. The vacuum conditioning such as the vessel baking has been performed in order to remove various kinds of impurities including H{sub 2}O, carbon and oxygen for the plasma. The total outgassing rate in the KSTAR 1st campaign was measured as 1.5 x 10{sup -4} mbar l s{sup -1} which is increased by a factor of 3 (6.49 x 10{sup -4} mbar l s{sup -1}) in the KSTAR 3rd campaign. Nevertheless, the outgassing rates per unit area have been decreased from 9.31 x 10{sup -5} mbar l m{sup -2} s{sup -1} to 1.22 x 10{sup -5} mbar l m{sup -2} s{sup -1} due to the upgrade of baking system and series of baking operation.

Improvement of initial vacuum condition along 2008-2010 KSTAR campaign by vessel baking

International Nuclear Information System (INIS)

Kim, Kwang Pyo; Hong, S.H.; Jung, N.Y.; Kim, S.T.; Kim, H.T.; Lee, K.S.; Kim, K.M.; Bang, E.N.; Chang, Y.B.; Kim, H.K.; Chu, Y.; Kim, Y.O.; Park, S.H.; Woo, I.S.; Hong, J.S.; Kim, S.W.; Park, K.R.; Na, H.K.; Yang, H.L.; Kim, Y.S.

2011-01-01

Korea Superconducting Tokamak Advanced Research (KSTAR) is upgraded for its KSTAR 3rd campaign for new target mission to produce the D-shaped plasma with a target plasma current of 500 kA and/or pulse length of 5 s. New Plasma Facing Components (PFCs) are installed which leads to the increase of the surface area of the vessel by a factor of about 5. The vacuum conditioning such as the vessel baking has been performed in order to remove various kinds of impurities including H 2 O, carbon and oxygen for the plasma. The total outgassing rate in the KSTAR 1st campaign was measured as 1.5 x 10 -4 mbar l s -1 which is increased by a factor of 3 (6.49 x 10 -4 mbar l s -1 ) in the KSTAR 3rd campaign. Nevertheless, the outgassing rates per unit area have been decreased from 9.31 x 10 -5 mbar l m -2 s -1 to 1.22 x 10 -5 mbar l m -2 s -1 due to the upgrade of baking system and series of baking operation.

Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.

Science.gov (United States)

Gibson, LeRoy

These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

Science.gov (United States)

Bainy, Eduarda Molardi; Bertan, Larissa Canhadas; Corazza, Marcos Lucio; Lenzi, Marcelo Kaminski

2015-08-01

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

Vanadium Extraction from Shale via Sulfuric Acid Baking and Leaching

Science.gov (United States)

Shi, Qihua; Zhang, Yimin; Liu, Tao; Huang, Jing

2018-01-01

Fluorides are widely used to improve vanadium extraction from shale in China. Sulfuric acid baking-leaching (SABL) was investigated as a means of recovering vanadium which does not require the use of fluorides and avoids the productions of harmful fluoride-containing wastewater. Various effective factors were systematically studied and the experimental results showed that 90.1% vanadium could be leached from the shale. On the basis of phase transformations and structural changes after baking the shale, a mechanism of vanadium extraction from shale via SABL was proposed. The mechanism can be described as: (1) sulfuric acid diffusion into particles; (2) the formation of concentrated sulfuric acid media in the particles after water evaporation; (3) hydroxyl groups in the muscovite were removed and transient state [SO4 2-] was generated; and (4) the metals in the muscovite were sulfated by active [SO4 2-] and the vanadium was released. Thermodynamics modeling confirmed this mechanism.

Culturable fungi in potting soils and compost.

Science.gov (United States)

Haas, Doris; Lesch, Susanne; Buzina, Walter; Galler, Herbert; Gutschi, Anna Maria; Habib, Juliana; Pfeifer, Bettina; Luxner, Josefa; Reinthaler, Franz F

2016-11-01

In the present study the spectrum and the incidence of fungi in potting soils and compost was investigated. Since soil is one of the most important biotopes for fungi, relatively high concentrations of fungal propagules are to be expected. For detection of fungi, samples of commercial soils, compost and soils from potted plants (both surface and sub-surface) were suspended and plated onto several mycological media. The resulting colonies were evaluated qualitatively and quantitatively. The results from the different sampling series vary, but concentrations on the surface of potted plants and in commercial soils are increased tenfold compared to compost and sub-surface soils. Median values range from 9.5 × 10(4) colony forming units (CFU)/g to 5.5 × 10(5) CFU/g. The spectrum of fungi also varies in the soils. However, all sampling series show high proportion of Aspergillus and Penicillium species, including potentially pathogenic species such as Aspergillus fumigatus. Cladosporium, a genus dominant in the ambient air, was found preferably in samples which were in contact with the air. The results show that potentially pathogenic fungi are present in soils. Immunocompromised individuals should avoid handling soils or potted plants in their immediate vicinity. © The Author 2016. Published by Oxford University Press on behalf of The International Society for Human and Animal Mycology. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Nano particles as the primary cause for long-term sunlight suppression at high southern latitudes following the Chicxulub impact - evidence from ejecta deposits in Belize and Mexico

DEFF Research Database (Denmark)

Vajda, Vivi; Ocampo, Adriana; Ferrow, Embaie

2015-01-01

deposits occur in Belize and southern Mexico where the so called Albion island spheroid bed is superimposed on the target rock (the Barton Creek Formation). We analysed the spheroid bed via Mössbauer spectroscopy, petrology, XRD, and palynology at several sites ~ 350-500 km distance from the crater centre....... Our results show that the relative concentrations of Fe in nano-phase goethite (α-FeOOH) are very high in the spheroid bed samples from Albion Island (Belize) and from Ramonal South (Mexico), but are low to absent in the spheroid bed at Ramonal North, and in the Cretaceous target rock. Moreover, our......Life on Earth was sharply disrupted 66 Ma ago as an asteroid hit the sea-floor in what is today Yucatan Peninsula, Mexico. Approximately 600 km3 of sedimentary rock were vapourized, ejected into the atmosphere and subsequently deposited globally as an ejecta apron and fallout layer. Proximal ejecta...

The effect of baking soda when applied to bleached enamel prior to restorative treatment.

Science.gov (United States)

Tostes, Bhenya Ottoni; Mondelli, Rafael Francisco Lia; Lima-Arsati, Ynara Bosco de Oliveira; Rodrigues, Jose Augusto; Costa, Leonardo Cesar

2013-08-01

This in vitro study evaluated the effect of 10% baking soda solution and sodium bicarbonate powder (applied with jets) when applied to bleached enamel prior to restorative treatment. The surfaces of 40 bovine incisors were flattened and divided into 5 groups (n = 8): Group B (bleached and restored, negative control), Group W (bleached, stored in distilled water for 7 days, and restored), Group BSJ (bleached, abraded with baking soda jet for 1 min, and restored), Group BSS (bleached, application of 10% baking soda solution for 5 min, and restored), and Group R (restored, without bleaching, positive control). The samples were bleached in 1 session with 3 applications of 35% HP-based gel and activated with a LED appliance for 9 min each. Resin composite cylinders (2 mm height and 0.8 mm diameter) were made on the enamel surface after the acid etching and a conventional 1-step single vial adhesive application was performed. After storage in distilled water (37 ± 1°C, 24 hr), the microshear bond test was performed (1 mm/min). ANOVA and Tukey tests were applied to compare the results. The mean results of these tests showed that Groups W, BBS, and R were not statistically different. These groups also indicated a higher bond strength when compared with Groups B and BSJ. The application of 10% baking soda solution for 5 min may be an alternative pre-restorative treatment for bleached enamel, but further studies are needed to consider whether or not this treatment may be effectively used in clinical practice.

The effect of baking conditions on the effective contact areas of screen-printed silver layer on silicon substrate

Energy Technology Data Exchange (ETDEWEB)

Tietun Sun; Jianmin Miao; Rongming Lin; Yongqing Fu [Nanyang Technological Univ., Micromachines Lab., Singapore (Singapore)

2005-01-01

In this paper, Ag-based paste was screen-printed on polished as well as on textured p-type (100) single crystalline silicon wafers. Three types of baking processes were studied: the tube furnace, the belt furnace and the hot plate baking. The effective contact areas of Ag/Si system were measured with a novel method, namely metal insulator semiconductor structure measurement. The results show that after baking on the hot plate at 400 deg C for 5 min, the size and number of pores in the Ag film layer as well as at the interface between silver layer and silicon decreases significantly, the effective contact area also increases about 20%, particularly on the textured silicon substrate. (Author)

The effect of baking conditions on the effective contact areas of screen-printed silver layer on silicon substrate

Energy Technology Data Exchange (ETDEWEB)

Sun, Tietun; Miao, Jianmin; Lin, Rongming; Fu, Yongqing [Micromachines Laboratory, School of Mechanical and Production Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798 (Singapore)

2005-01-01

In this paper, Ag-based paste was screen-printed on the polished as well as on the textured p-type (100) single crystalline silicon wafers. Three types of baking processes were studied: the tube furnace, the belt furnace and the hot plate baking. The effective contact areas of Ag/Si system were measured with a novel method, namely metal insulator semiconductor structure measurement. The results show that after baking on the hot plate at 400{sup o}C for 5min, the size and number of pores in the Ag film layer as well as at the interface between silver layer and silicon decreases significantly, the effective contact area also increases about 20%, particularly on the textured silicon substrate.

The management of pot experiments for fertility studies with pasture ...

African Journals Online (AJOL)

The management of pot experiments for fertility studies with pasture crops. ... Discussions on soil preparation and potting procedure, rates and methods of nutrient addition, indicator crops and the ... species|pastures|crops|moisture gradients ...

Late Holocene environmental reconstruction using cave sediments from Belize

Science.gov (United States)

Polk, Jason S.; van Beynen, Philip E.; Reeder, Philip P.

2007-07-01

Cave sediments collected from Reflection Cave on the Vaca Plateau, Belize show variations in the δ13C values of their fulvic acids (FAs), which indicate periods of vegetation change caused by climatic and Maya influences during the late Holocene. The δ13C values range from - 27.11‰ to - 21.52‰, a shift of ˜ 5.59‰, which suggests fluctuating contributions of C 3 and C 4 plants throughout the last 2.5 ka, with C 4 plant input reflecting periods of Maya agriculture. Maya activity in the study area occurred at different intensities from ˜ 2600 cal yr BP until ˜ 1500 cal yr BP, after which agricultural practices waned as the Maya depopulated the area. These changes in plant assemblages were in response to changes in available water resources, with increased aridity leading to the eventual abandonment of agricultural areas. The Ix Chel archaeological site, located in the study area, is a highland site that would have been among the first agricultural settlements to be affected during periods of aridity. During these periods, minimal water resources would have been available in this highly karstified, well-drained area, and supplemental groundwater extraction would have been difficult due to the extreme depth of the water table.

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

NARCIS (Netherlands)

Zhang, L.; Chen, Xiao Dong; Boom, R.M.; Schutyser, M.A.I.

2018-01-01

The effect of encapsulation on the survival of Lactobacillus plantarum during isothermal heating and bread baking was investigated. Four encapsulating materials were evaluated, i.e., reconstituted skim milk (RSM), gum arabic (GA), maltodextrin (MD) and inulin. Freeze dried bacteria survived better

Design and thermal-hydraulic analysis of PFC baking for SST-1 Tokamak

International Nuclear Information System (INIS)

Chaudhuri, Paritosh; Reddy, D. Chenna; Khirwadkar, S.; Prakash, N. Ravi; Santra, P.; Saxena, Y.C.

2001-01-01

The Steady-State Superconducting Tokamak (SST-1) is a medium-size tokamak with super-conducting magnetic field coils. Plasma facing components (PFC) of the SST-1, consisting of divertors, passive stabilisers, baffles, and poloidal limiters, are designed to be compatible for steady-state operation. Except for the poloidal limiters, all other PFC are structurally continuous in the toroidal direction. As SST-1 is designed to run double-null divertor plasmas, these components also have up-down symmetry. A closed divertor configuration is chosen to produce high recycling and high pumping speed in the divertor region. The passive stabilisers are located close to the plasma to provide stability against the vertical instability of the elongated plasma. The main consideration in the design of the PFC is the steady-state heat removal of up to 1 MW/m 2 . In addition to removing high heat fluxes, the PFC are also designed to be compatible for baking at 350 deg. C. Different flow parameters and various tube layouts have been examined to select the optimum thermal-hydraulic parameters and tube layout for different PFC of SST-1. Thermal response of the PFC during baking has been performed analytically (using a Fortran code) and two-dimensional finite element analysis using ANSYS. The detailed thermal hydraulics and thermal responses of PFC baking is presented in this paper

Design and thermal-hydraulic analysis of PFC baking for SST-1 Tokamak

Energy Technology Data Exchange (ETDEWEB)

Chaudhuri, Paritosh E-mail: paritosh@ipr.res.in; Reddy, D. Chenna; Khirwadkar, S.; Prakash, N. Ravi; Santra, P.; Saxena, Y.C

2001-09-01

The Steady-State Superconducting Tokamak (SST-1) is a medium-size tokamak with super-conducting magnetic field coils. Plasma facing components (PFC) of the SST-1, consisting of divertors, passive stabilisers, baffles, and poloidal limiters, are designed to be compatible for steady-state operation. Except for the poloidal limiters, all other PFC are structurally continuous in the toroidal direction. As SST-1 is designed to run double-null divertor plasmas, these components also have up-down symmetry. A closed divertor configuration is chosen to produce high recycling and high pumping speed in the divertor region. The passive stabilisers are located close to the plasma to provide stability against the vertical instability of the elongated plasma. The main consideration in the design of the PFC is the steady-state heat removal of up to 1 MW/m{sup 2}. In addition to removing high heat fluxes, the PFC are also designed to be compatible for baking at 350 deg. C. Different flow parameters and various tube layouts have been examined to select the optimum thermal-hydraulic parameters and tube layout for different PFC of SST-1. Thermal response of the PFC during baking has been performed analytically (using a Fortran code) and two-dimensional finite element analysis using ANSYS. The detailed thermal hydraulics and thermal responses of PFC baking is presented in this paper.

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Science.gov (United States)

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people

OpenAIRE

Abolfazl Mohammadbeigi; Ali Salehi; Hassan Izanloo; Zahra Ghorbani; Vahid Vanaki; Reza Ramazani; Mahdi Asadi-Ghalhari

2018-01-01

Background: Nowadays, in most bakeries in order to accelerate bread production process and reduce work pressure on bakers, harmful chemicals like baking soda are in use. Therefore, the aim of the present study was to investigate the prevalence of using baking soda in different types of most commonly consumed breads by Iranian people. Materials and Methods: This cross-sectional descriptive study was carried out on 234 bakeries in Qom, Iran, during 2017. The proportional stratified sampling met...

An Enduring Vision: The Melting Pot That Did Happen.

Science.gov (United States)

Portes, Alejandro

2000-01-01

Discusses the 1963 book, "Beyond the Melting Pot," which argued that the melting pot never happened and neither assimilation nor cultural pluralism occurred (at least in New York City). Concludes that this is a landmark book because it challenges the canonical assimilation story, provides a new set of standards for expert knowledge in…

Feeding ecology of the black howler monkey (Alouatta pigra) in northern Belize.

Science.gov (United States)

Silver, S C; Ostro, L E; Yeager, C P; Horwich, R

1998-01-01

We studied the feeding ecology of the black howler monkey (Alouatta pigra) from March 1994 to April 1995 in the Community Baboon Sanctuary in northern Belize, Central America. Activity and diet composition were recorded using continuous focal animal sampling. Diet composition was compared with the relative abundance of plant parts eaten by the howlers within the study site. The study animals spent an average of 24.4% of their time feeding, 61.9% resting, and approximately 9.8% traveling. In contrast to previously published reports on A. pigra, we found the diet composition to be similar to that of other Alouatta species (conforming to the folivore/frugivore profile), with 41% of feeding time spent eating fruit, 45% foliage, and 11% flowers. This contrast may indicate a wide degree of dietary flexibility that allows A. pigra to inhabit a variety of habitat types. We suggest that a high level of resource abundance throughout the year makes the Community Baboon Sanctuary excellent habitat for Alouatta pigra.

Bran characteristics and bread-baking quality of whole grain wheat flour

Science.gov (United States)

Varietal variations in physical and compositional characteristics of bran and their associations with bread-baking quality of whole grain wheat flour (WWF) were investigated using bran obtained from roller milling of 18 wheat varieties. Bran was characterized for composition including protein, fat, ...

Control vector parameterization with sensitivity based refinement applied to baking optimization

NARCIS (Netherlands)

Hadiyanto, M.; Esveld, D.C.; Boom, R.M.; Straten, van G.; Boxtel, van A.J.B.

2008-01-01

In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization to improve bakery production and to find

Control vector parameterization with sensitivity based refinement applied to baking optimization

NARCIS (Netherlands)

Hadiyanto, M.; Esveld, D.C.; Boom, R.M.; Straten, van G.; Boxtel, van A.J.B.

2007-01-01

Abstract In bakery production product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization to improve bakery production and to

Investigations by the surface photo-E. M. F. method of the effect of low temperature vacuum baking of an Si(111) surface

Energy Technology Data Exchange (ETDEWEB)

Dlugosz, B.; Kochowski, S.

1982-02-26

Investigations of the effect of low temperature vacuum baking on the surface potential of silicon are reported. The surface potential Vsub(s0) was measured by the surface photo-e.m.f. method. No noticeable changes in Vsub(s0) occurred after baking of samples which had been freshly etched in HF for 2 h in a vacuum of 6.6 x 10/sup -3/ Pa (5 x 10/sup -5/ Torr) at temperatures of 573, 623 and 723 K. Radical changes were observed when the samples had been aged in air for 2 months before vacuum baking. These results suggest that the direction and the value of the surface potential changes during vacuum baking are determined by the initial surface state.

Extractive distillation of nitric acid using the two-pot concept

International Nuclear Information System (INIS)

Counce, R.M.; Groenier, W.S.; Holland, W.D.; Jubin, R.T.; North, E.D.; Thompson, L.E. Jr.; Hebble, T.L.

1982-12-01

Experiments have confirmed the validity of a novel design for a nitric acid concentration system for use in shielded nuclear fuel reprocessing plants. Current plans for producing the scrub solution for the IODOX process require the concentration and recycle of low strength ( 3 ) 2 as the solvent and features two pots: an extractive distillation pot in which a concentrated acid product is obtained by contacting the acid feed with the solvent and a solvent recovery pot in which the solvent is dehydrated and recovered for recycle. In these experiments, a concentrated product of 89 wt % nitric acid was produced from azeotropic feed. The available vapor-liquid equilibria data for the Mg(NO 3 ) 2 -HNO 3 -H 2 O system has been empirically correlated, and a design methodology has been developed for the two-pot extractive distillation process

Estimation of trace metal contents in locally-baked breads

International Nuclear Information System (INIS)

Khalid, N.; Rehman, S.

2013-01-01

In order to establish base line levels, estimation of some essential trace metals (Cu, Fe, Mn and Zn) has been conducted in four brands of fifteen locally baked breads of Rawalpindi /Islamabad area employing Atomic Absorption Spectrophotometry (AAS). The samples were digested in a mixture of nitric acid and perchloric acid and the analysis was done with air-acetylene flame. The reliability of the procedure employed was verify by analyzing Standard Reference Material, i.e., wheat flour (NBS-SRM-1567) for its Cu, Fe, Mn and Zn contents which were in good agreement with the certified values. The results revealed that brown breads contained higher amount of Fe 177.3 micro g g/sup -1/and Zn 19.27 micro g g/sup -1/while levels of Cu 21.90 micro g g/-sup 1/was found higher in the samples of plain bread. The determined metal concentrations in the bread samples were compared with the reported values for other countries. The effect of kneading/baking/slicing processes on the concentration levels of these metals was also studied. The daily intake of these metals through this source was calculated and compared with the recommended dietary allowance. (author)

A comparison of the mechanical and sensory properties of baked and extruded confectionery products

Science.gov (United States)

Butt, Saba; Charalambides, Maria; Mohammed, Idris K.; Powell, Hugh

2017-10-01

Traditional baking is the most common way of producing confectionery wafers, however over the past few decades, the extrusion process has become an increasingly important food manufacturing method and is commonly used in the manufacturing of breakfast cereals and filled snack products. This study aims to characterise products made via each of these manufacturing processes in order to understand the important parameters involved in the resulting texture of confectionery products such as wafers. Both of the named processes result in brittle, cellular foams comprising of cell walls and cell pores which may contain some of the confectionery filling. The mechanical response of the cell wall material and the geometry of the products influence the consumer perception and preference. X-Ray micro tomography (XRT) was used to generate geometry of the microstructure which was then fed to Finite Element (FE) for numerical analysis on both products. The FE models were used to determine properties such as solid modulus of the cell walls, Young's modulus of the entire foam and to investigate and compare the microstructural damage of baked wafers and extruded products. A sensory analysis study was performed on both products by a qualified sensory panel. The results of this study were then used to draw links between the mechanical behaviour and sensory perception of a consumer. The extruded product was found to be made up of a stiffer solid material and had a higher compressive modulus and fracture stress when compared to the baked wafer. The sensory panel observed textural differences between the baked and extruded products which were also found in the differences of the mechanical properties of the two products.

[GC-MS combined with AMDIS and Kováts retention index to investigate dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma with different stir-baking degrees].

Science.gov (United States)

Chen, Hong-Ping; Pan, Huan-Huan; Zhang, Xin; Liu, Fei; Chen, Mei-Jun; Luo, Guan-Hua; Liu, You-Ping

2016-07-01

To investigate the dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma with different stir-baking degrees (from slight stir-baking, stir-baking to yellow, stir-baking to brown, to stir-baking to scorch). In the present experiment, the Atractylodis Macrocephalae Rhizoma samples with different stir-baking degrees were collected at different processing time points. The contents of volatile oil in various samples were determined by steam distillation method, and the volatile compounds were extracted by using static headspace sampling method. Gas chromatography-mass spectrography (GC-MS) and automated mass spectral deconrolution and identification system (AMDIS) were combined with Kováts retention index to analyze the chemical constituents of the volatile compounds. The results showed that with the deepening of the stir-baking degree, the content of volatile oil was decreased step by step in 4 phases, and both the compositions and contents of volatile components from Atractylodis Macrocephalae Rhizoma showed significant changes. The results showed that the dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma in the process of stir-baking were closely related to the processing degree; in addition, Atractylodis Macrocephalae Rhizoma and honey bran had adsorption on each other. These results can provide a scientific basis for elucidating the stir-baking (with bran) mechanism of Atractylodis Macrocephalae Rhizoma. Copyright© by the Chinese Pharmaceutical Association.

[Effects of steaming and baking on content of alkaloids in Aconite Lateralis Radix (Fuzi)].

Science.gov (United States)

Yang, Chang-lin; Huang, Zhi-fang; Zhang, Yi-han; Liu, Yu-hong; Liu, Yun-huan; Chen, Yan; Yi, Jin-hai

2014-12-01

To study the effect of steaming and baking process on contents of alkaloids in Aconite Lateralis Radix (Fuzi), 13 alkaloids were analyzed by UPLC-MS/MS equipped with ESI ion source in MRM mode. In steaming process, the contents of diester-diterpenoid alkaloids decreased rapidly, the contents of monoester-diterpenoid alkaloids firstly increased, reached the peak at 40 min, and then deceased gradually. The contents of aconine alkaloids (mesaconine, aconine and hypaconine) increased all the time during processing, while the contents of fuziline, songorine, karacoline, salsolionl were stable or slightly decreased. In baking process, dynamic variations of alkaloids were different from that in the steaming process. Diester-diterpenoid alkaloids were degraded slightly slower than in steaming process. Monoester-diterpenoid alkaloids, aconine alkaloids and the total alkaloids had been destroyed at different degrees, their contents were significantly lower than the ones in steaming Fuzi at the same processing time. This experiment revealed the dynamic variations of alkaloids in the course of steaming and baking. Two processing methods which can both effectively remove the toxic ingredients and retain the active ingredients are simple and controllable, and are valuable for popularization and application.

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

Science.gov (United States)

Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

2016-03-01

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.

Science.gov (United States)

Vidal, Arnau; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

2015-07-01

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels. Copyright © 2015 Elsevier Ltd. All rights reserved.

Molecular Detection and Identification of Rickettsia Species in Ticks (Acari: Ixodidae) Collected From Belize, Central America.

Science.gov (United States)

Polsomboon, Suppaluck; Hoel, David F; Murphy, Jittawadee R; Linton, Yvonne-Marie; Motoki, Maysa; Robbins, Richard G; Bautista, Kim; Bricen O, Ireneo; Achee, Nicole L; Grieco, John P; Ching, Wei-Mei; Chao, Chien-Chung

2017-11-07

Little is known about tick-borne rickettsial pathogens in Belize, Central America. We tested ixodid ticks for the presence of Rickettsia species in three of the six northern and western Belizean districts. Ticks were collected from domestic animals and tick drags over vegetation in 23 different villages in November 2014, February 2015, and May 2015. A total of 2,506 collected ticks were identified to the following species: Dermacentor nitens Neumann (46.69%), Rhipicephalus sanguineus (Latreille) (19.55%), Rhipicephalus microplus (Canestrini) (19.47%), Amblyomma cajennense complex (9.74%), Amblyomma maculatum Koch (3.47%), Amblyomma ovale Koch (0.68%), Ixodes nr affinis (0.16%), Amblyomma nr maculatum (0.12%), and Amblyomma nr oblongoguttatum (0.12%). Ticks were pooled according to species, life stage (larva, nymph, or adult), and location (n = 509) for DNA extraction and screened for genus Rickettsia by quantitative real-time polymerase chain reaction (qPCR). All 42 positive pools were found to be positive for spotted fever group (SFG) Rickettsia in pools of A. cajennense complex (n = 33), A. maculatum (n = 4), A. nr maculatum (n = 1), A. ovale (n = 1), R. sanguineus (n = 1), and I. nr affinis (n = 2). Rickettsia amblyommatis was identified from A. cajennense complex and A. nr maculatum. Rickettsia parkeri was found in A. maculatum, and Rickettsia sp. endosymbiont was detected in I. nr affinis. The presence of infected ticks suggests a risk of tick-borne rickettsioses to humans and animals in Belize. This knowledge can contribute to an effective tick management and disease control program benefiting residents and travelers. Published by Oxford University Press on behalf of Entomological Society of America 2017. This work is written by US Government employees and is in the public domain in the US.

Effect of Binder and Mold parameters on Collapsibility and Surface Finish of Gray Cast Iron No-bake Sand Molds

Science.gov (United States)

Srinivasulu Reddy, K.; Venkata Reddy, Vajrala; Mandava, Ravi Kumar

2017-08-01

Chemically bonded no-bake molds and cores have good mechanical properties and produce dimensionally accurate castings compared to green sand molds. Poor collapsibility property of CO2 hardened sodium silicate bonded sand mold and phenolic urethane no-bake (PUN) binder system, made the reclamation of the sands more important. In the present work fine silica sand is mixed with phenolic urethane no-bake binder and the sand sets in a very short time within few minutes. In this paper it is focused on optimizing the process parameters of PUN binder based sand castings for better collapsibility and surface finish of gray cast iron using Taguchi design. The findings were successfully verified through experiments.

Potassium bromate content of some baked breads sold in Kano ...

African Journals Online (AJOL)

Background: Potassium bromate is an additive used by some bakers to make the bread rise rapidly, create a good texture in the finished product and to give bulkiness to the dough. Objective: The main objective of this work was to assess the potassium bromate residues of some baked breads sold in some selected local ...

Monitoring Compliance to Promote Quality Assurance: Development of a Mental Health Clinical Chart Audit Tool in Belize, 2013.

Science.gov (United States)

Winer, Rachel A; Bennett, Eleanor; Murillo, Illouise; Schuetz-Mueller, Jan; Katz, Craig L

2015-09-01

Belize trained psychiatric nurse practitioners (PNPs) in the early 1990s to provide mental health services throughout the country. Despite overwhelming success, the program is limited by lack of monitoring, evaluation, and surveillance. To promote quality assurance, we developed a chart audit tool to monitor mental healthcare delivery compliance for initial psychiatric assessment notes completed by PNPs. After reviewing the Belize Health Information System electronic medical record system, we developed a clinical audit tool to capture 20 essential components for initial assessment clinical notes. The audit tool was then piloted for initial assessment notes completed during July through September of 2013. One hundred and thirty-four initial psychiatric interviews were audited. The average chart score among all PNPs was 9.57, ranging from 3 to 15. Twenty-three charts-or 17.2%-had a score of 14 or higher and met a 70% compliance benchmark goal. Among indicators most frequently omitted included labs ordered and named (15.7%) and psychiatric diagnosis (21.6%). Explicit statement of medications initiated with dose and frequency occurred in 47.0% of charts. Our findings provide direction for training and improvement, such as emphasizing the importance of naming labs ordered, medications and doses prescribed, and psychiatric diagnoses in initial assessment clinical notes. We hope this initial assessment helps enhance mental health delivery compliance by prompting creation of BHIS templates, development of audits tools for revisit follow-up visits, and establishment of corrective actions for low-scoring practitioners. These efforts may serve as a model for implementing quality assurance programming in other low resource settings.

Substrates and irrigation levels for growing desert rose in pots

Directory of Open Access Journals (Sweden)

Ronan Carlos Colombo

Full Text Available ABSTRACT In the past decades, desert rose has become a very popular ornamental plant, especially among collectors, due to its exotic and sculptural forms. However, it has been grown on a commercial scale only recently, and little is known about how to best manage it as a container-grown plant, or even which potting medium (substrate to recommend. Therefore, the aim of this study was to investigate the interactions between potting media and irrigation levels for growing desert rose as a potted ornamental plant. The experiment was conducted in a greenhouse using a 6 x 2 factorial arrangement with six replications, six potting media and two irrigation levels. The mixes were characterized by measuring their physical properties, specifically the density and water retention capacity (WRC, as well as chemical properties, such as the pH and electrical conductivity (EC. After 210 days, plant growth and plant water consumption were evaluated and measured. A lower dry density for the vermiculite mixes was observed in comparison to that for the sand mixes. However, WRC ranged from 428 to 528 mL L-1 among the mixes, values considered close to ideal. In general, plant growth exhibited higher increases in mixes consisting of coconut fiber + sand or vermiculite, regardless of the irrigation level. Mixes of vermiculite + coconut fiber and sand + coconut fiber can be used to grow desert rose in pots, as long as irrigation is used to maintain the moisture content of the potting medium (mix between 60-70% and 80-90% of the WRC.

Comparative Vector Bionomics and Morphometrics of Two Genetically Distinct Field Populations of Anopheles darlingi Root from Belize, Central America and Zungarococha, Peru, South America

Science.gov (United States)

2014-01-31

zone River edge in mats of water hyacinth and water Aseli Kamp fern and seasonally-flooded forest between grass stems and floatil’!.9_ debris...Belize 100% 90% ’O 80% ~ ..! 0 70% <> • ~ 60% :; 13Human CT • 0 E 50% :! •Pig .e - 40% 0 CD Cll s 30% c CD I:! CD II.. 20% An. darlingi

Studying the Environmental Health Status and Consumption of Baking Soda in Military and Urban Lavash Bakeries of Tehran in 2012

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H Rostami

2013-06-01

Full Text Available Background and purpose:Consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in Iran. So bread production in our country faced difficulties and one part of them is related to health issues which are bread production. Also, in some cases, baking soda is used in the bread production. This study was done to study the environmental health status and consumption of baking soda in the military and urban Lavash bakeries of Tehran in 2012. Materials and methods:This is a descriptive comparative study done on Lavash bread production of 14 military bakeries and 14 corresponding urban bakeries near them. PH in the samples was tested based on Institute of Standards and Industrial Research of Iran No. 2628. To check the status of environmental health and personal hygiene of bakeries, the check list of Cereal Research Center was used. Results:In terms of environmental health status,28.6% military bakeries and7.1% urban bakeries were at good level. In terms of personal hygiene, all bakeries were in the poor category. Also,42.9% of military Lavash bakeries and 14.3% of urban Lavash bakeries used baking soda in their bread production. Conclusion:Environment health and personal hygiene status in military bakeries are better than the urban bakeries however, hygiene status was not desirable in military bakeries. Also, baking soda consumption in military bakeries was more common than the urban bakeries. According to the results of this study, control of health status and avoiding baking soda consumption in the bakeries are necessary.

Baking system for ports of experimental advanced super-conducting tokamak vacuum vessel and thermal stress analysis

International Nuclear Information System (INIS)

Cheng Yali; Bao Liman; Song Yuntao; Yao Damao

2006-01-01

The baking system of Experimental Advanced Super-Conducting Toakamk (EAST) vacuum vessel is necessary to obtain the baking temperature of 150 degree C. In order to define suitable alloy heaters and achieve their reasonable layouts, thermal analysis was carried out with ANSYS code. The analysis results indicate that the temperature distribution and thermal stress of most parts of EAST vacuum vessel ports are uniform, satisfied for the requirement, and are safe based on ASME criterion. Feasible idea on reducing the stress focus is also considered. (authors)

Use of olive leaf extract to reduce lipid oxidation of baked snacks.

Science.gov (United States)

Difonzo, Graziana; Pasqualone, Antonella; Silletti, Roccangelo; Cosmai, Lucrezia; Summo, Carmine; Paradiso, Vito M; Caponio, Francesco

2018-06-01

Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g -1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.

Science.gov (United States)

Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomášiková, Lenka

2017-09-01

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

Science.gov (United States)

Dade County Public Schools, Miami, FL.

This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process

International Nuclear Information System (INIS)

Yoder, Graydon L. Jr.; Harvey, Karen; Ferrada, Juan J.

2011-01-01

A preliminary analysis has been performed examining the temperature distribution in the Divertor Primary Heat Transfer System (PHTS) piping and the divertor itself during the gas baking process. During gas baking, it is required that the divertor reach a temperature of 350 C. Thermal losses in the piping and from the divertor itself require that the gas supply temperature be maintained above that temperature in order to ensure that all of the divertor components reach the required temperature. The analysis described in this report was conducted in order to estimate the required supply temperature from the gas heater.

Comparison of Manual and Automatic Irrigation of Pot Experiments

DEFF Research Database (Denmark)

Haahr, Vagner

1975-01-01

An air-lift principle for transport of water was adapted for automatic irrigation of experimental pots originally constructed for manual irrigation by the weighing method. The two irrigation techniques were compared in an experiment with increasing amounts of nitrogen fertilizer to spring barley....... Productions of grain and straw and chemical composition were almost the same after the two irrigation methods, and it was concluded that the laborious manual watering could be replaced by automatic irrigation. Comparison of the yield from individual plants in the pots showed a large difference between centre...... plants and border plants independent of irrigation principle. The increase in yield per pot with increasing N fertilization was at the highest N level caused only by an increase in yield of the border plants....

EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

OpenAIRE

NURUL ATIQAH SANI; FARAH SALEENA TAIP; SITI MAZLINA MUSTAPA KAMAL; NORASHIKIN AB. AZIZ

2014-01-01

Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firm...

Screening for lead exposure in children in Belize Tamizaje de la exposición al plomo en niños de Belice

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Andreas Charalambous

2009-01-01

Full Text Available OBJECTIVES: The objectives of this pilot study were to determine the blood lead levels in children in Belize and to try to relate these findings to demographic variables. METHODS: With permission from parents, capillary blood was collected from the fingers of 164 children with an age range of 2 to 8 years, living and attending school in the spring of 2002 in four towns: Belize City, San Pedro, Orange Walk, and Benque Viejo. The sample represents 0.4% of all children in Belize in that age range. Lead levels were analyzed by the method of anodic stripping voltammetry using the ESA LeadCare analyzer. RESULTS: The mean blood lead level for the children in the sample was 4.94 micrograms per deciliter (µg/dL with a standard deviation of 2.46. However, 11 children (7% had blood lead in the range of 10.1-13.8 µg/dL, which is the level of concern according to guidelines of the Centers for Disease Control and Prevention. Children living in the large urban centers of Belize City and Orange Walk town had higher lead levels (mean 5.80 and 5.74 µg/dL than children living in the smaller towns of Benque Viejo and San Pedro (mean 4.17 and 4.63 µg/dL. There were no statistically significant differences between male and female children. CONCLUSIONS: These data indicate that children in Belize are being exposed to lead and suggest that this pilot study be followed up with a comprehensive study with a larger sample and correlation of the findings to socioeconomic characteristics, to children's behavior, and to the home and school environment.OBJETIVOS: Estudio piloto para determinar los niveles de plomo en la sangre en niños de Belice y relacionar estos valores con algunas variables demográficas. MÉTODOS: Con el consentimiento de los padres, se tomaron muestras de sangre capilar del dedo a 164 niños de 2 a 8 años que en la primavera de 2002 vivían y asistían a la escuela en cuatro localidades: Belice, San Pedro, Orange Walk y Benque Viejo. La muestra

Detection of Coxiella Burnetii (Q fever) and Borrelia Burgdorferi (Lyme Disease) in Field-Collected Ticks from the Cayo District of Belize, Central America

Science.gov (United States)

2016-03-25

variables ( soil moisture, vegetation types, and GPS coordinates) were recorded at collection sites. The wet season (November) yielded 180 samples and the...areas of the Caribbean Islands, Argentina, Brazil, Bolivia, Colombia , Costa Rica, Cuba, Chile, Panama, and Mexico. PCR analysis of previously field...e116. 29. Kaminsky, R.G., Ault, S.K., Castillo, P., Serrano, K., Troya, G. (2014). High prevalence of soil -transmitted helminths in Southern Belize

Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.

Science.gov (United States)

Xing, Liting; Niu, Fuge; Su, Yujie; Yang, Yanjun

2016-04-01

The aim of this work was to evaluate the effects of egg freshness on baking properties and final qualities in batter systems. Batters were made with eggs of different freshness, and the properties of batter systems were studied through rheological analysis, rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), batter density and expansion rate during the baking and cooling processes. Moreover, the qualities of final baked systems were investigated, including specific volume and texture profile analysis (TPA). The flow behavior of batters showed that the consistency index (K) decreased as the Haugh unit (HU) value decreased, while the flow behavior index (n) increased. Both the storage modulus (G') and loss modulus (G″) determined by mechanical spectra at 20 °C decreased with decreasing HU. RVA and DSC determinations revealed that lower-HU samples had a lower viscosity in the baking process and a shorter time for starch gelatinization and egg protein denaturation. Observation of the batter density revealed an increasing change, which was reflected by a decrease in the specific volume of final models. TPA showed significant differences in hardness and chewiness, but no significant differences in springiness and cohesiveness were found. The egg freshness affected the properties of batter systems. © 2015 Society of Chemical Industry.

Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

Science.gov (United States)

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

2013-08-01

During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast. Copyright © 2013 Elsevier B.V. All rights reserved.

The Effect of Process Condition and SiO2 as Catalyst for the Density and the Resistivity of the Calcine Coke and Tar Pitch Mixed Pellet as 900 oC Baking Product

International Nuclear Information System (INIS)

Tundjung lndrati Y; Imam Dahroni; Kasilani Noor Sayekti

2002-01-01

The experiment of the baking condition effect and SiO 2 as catalyst have been done. Graphite turbo static be produced by baking of the mixed pellet ( Calcine Coke, Tar Pitch (32%) and SiO 2 as catalyst). The baking have been done on the inert atmospherics (argon : 2 l/hour) and the heating rate 10 o C/minute. The baking condition and catalyst was affected for density and resistivity. There was little bit density change with densification phenomena. The graphite resistivity was more decrease with the increasing of heating and the longer baking time. The baking condition for produce turbo static graphite with resistivity 2100 Ωμm and density 1.4 gram/cm 3 was 900 o C, 3 hours for baking time and optimal adding catalyst SiO 2 0.5 %. (author)

Modern stromatolite reefs fringing a brackish coastline, Chetumal Bay, Belize

Science.gov (United States)

Rasmussen, Kenneth A.; MacIntyre, Ian G.; Prufert, Leslie

1993-03-01

Reef-forming stromatolites have been discovered along the windward shoreline of Chetumal Bay, Belize, just south of the mouth of the Rio Hondo. The reefs and surrounding sediment are formed by the precipitation of submicrocrystalline calcite upon the sheaths of filamentous cyanobacteria, principally Scytonema, under a seasonally fluctuating, generally brackish salinity regime (0‰10‰). Well-cemented, wave-resistant buttresses of coalesced stromatolite heads form arcuate or club-shaped reefs up to 42 m long and 1.5 m in relief that are partially emergent during low tide. Oncolitic rubble fields are present between well-developed reefs along the 1.5 km trend, which parallels the mangrove coastline 40-100 m offshore. The mode of reef growth, as illustrated by surface relief and internal structure, changes with increasing water depth and energy, proximity to bottom sediments, and dominant cyanobacterial taxa. Sediment trapping and binding by cyanobacteria are of limited importance to reef growth, and occur only where stromatolite heads or oncolites are in direct contact with the sandy sea floor. Radiocarbon-dated mangrove peat at the base of the reef suggests that it began to form about 2300 yr B.P., as shoreline encrustations that were stranded offshore following storm-induced retreat of the mangrove coast.

One-pot, mix-and-read peptide-MHC tetramers

DEFF Research Database (Denmark)

Leisner, Christian Valdemar Vinge; Loeth, Nina; Lamberth, Kasper

2008-01-01

BACKGROUND: Cytotoxic T Lymphocytes (CTL) recognize complexes of peptide ligands and Major Histocompatibility Complex (MHC) class I molecules presented at the surface of Antigen Presenting Cells (APC). Detection and isolation of CTL's are of importance for research on CTL immunity, and development...... molecules can be refolded in vitro, tetramerized with streptavidin, and used for specific T cell staining-all in a one-pot reaction without any intervening purification steps. CONCLUSIONS/SIGNIFICANCE: We have developed an efficient "one-pot, mix-and-read" strategy for peptide-MHC tetramer generation...

Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

Science.gov (United States)

Bosmans, Geertrui M; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A

2014-12-15

Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C. Copyright © 2014 Elsevier Ltd. All rights reserved.

Production of starch with antioxidative activity by baking starch with organic acids.

Science.gov (United States)

Miwa, Shoji; Nakamura, Megumi; Okuno, Michiko; Miyazaki, Hisako; Watanabe, Jun; Ishikawa-Takano, Yuko; Miura, Makoto; Takase, Nao; Hayakawa, Sachio; Kobayashi, Shoichi

2011-01-01

A starch ingredient with antioxidative activity, as measured by the DPPH method, was produced by baking corn starch with an organic acid; it has been named ANOX sugar (antioxidative sugar). The baking temperature and time were fixed at 170 °C and 60 min, and the organic acid used was selected from preliminary trials of various kinds of acid. The phytic acid ANOX sugar preparation showed the highest antioxidative activity, but the color of the preparation was almost black; we therefore selected L-tartaric acid which had the second highest antioxidative activity. The antioxidative activity of the L-tartaric acid ANOX sugar preparation was stable against temperature, light, and enzyme treatments (α-amylase and glucoamylase). However, the activity was not stable against variations in water content and pH value. The antioxidative activity of ANOX sugar was stabilized by treating with boiled water or nitrogen gas, or by pH adjustment.

Analysis of oxidation of self-baking electrodes (Soederberg electrodes) by means of three-dimensional model

Science.gov (United States)

Pashnin, S. V.

2017-10-01

The paper presents the methodology and results of the development of the temperature dependence of the oxidation speed of the self-baking electrode (Soederberg Electrodes) in the ore-thermal furnaces. For the study of oxidation, the working ends of the self-baking electrodes, which were taken out from the ore-thermal furnaces after their scabbings, were used. The temperature of the electrode surface by its height was calculated with the help of the mathematical model of heat work of self-baking electrode. The comparison of electrode surface temperatures with the speed of oxidation of the electrode allowed one to obtain the temperature dependency of the oxidation of the lateral electrode surface. Comparison of the experimental data, obtained in the laboratory by various authors, showed their qualitative coincidence with results of calculations of the oxidation rate presented in this article. With the help of the mathematical model of temperatures fields of electrode, the calculations of the sizes of the cracks, appearing after burnout ribs, were performed. Calculations showed that the sizes of the cracks after the ribs burnout, calculated by means of the obtained temperature dependence, coincide with the experimental data with sufficient accuracy.

VISIBLE COSTS AND HIDDEN COSTS IN THE BAKING INDUSTRY

Directory of Open Access Journals (Sweden)

Criveanu Maria

2013-04-01

Full Text Available Hidden costs are present in the activity of any company, hardly identified in the traditional administrative accounting. The high levels of the hidden costs and their unknown presence have serious consequences on the decisions made by the managers. This paper aims at presenting some aspects related to the hidden costs that occur in the activity of the companies in the baking industry and the possibilities to reduce their level.

A mixed-methods needs assessment of adult diabetes mellitus (type II) and hypertension care in Toledo, Belize.

Science.gov (United States)

Dekker, Annette M; Amick, Ashley E; Scholcoff, Cecilia; Doobay-Persaud, Ashti

2017-02-28

Non-communicable diseases, including diabetes mellitus and hypertension, continue to disproportionately burden low- and middle-income countries. However, little research has been done to establish current practices and management of chronic disease in these settings. The objective of this study was to examine current clinical management and identify potential gaps in care of patients with diabetes mellitus and hypertension in the district of Toledo, Belize. The study used a mixed methodology to assess current practices and identify gaps in diabetes mellitus and hypertension care. One hundred and twenty charts of the general clinic population were reviewed to establish disease epidemiology. One hundred and seventy-eight diabetic and hypertensive charts were reviewed to assess current practices. Twenty providers completed questionnaires regarding diabetes mellitus and hypertension management. Twenty-five individuals with diabetes mellitus and/or hypertension answered a questionnaire and in-depth interview. The prevalence of diabetes mellitus and hypertension was 12%. Approximately 51% (n = 43) of patients with hypertension were at blood pressure goal and 26% (n = 21) diabetic patients were at glycemic goal based on current guidelines. Of the patients with uncontrolled diabetes, 49% (n = 29) were on two oral agents and only 10% (n = 6) were on insulin. Providers stated that barriers to appropriate management include concerns prescribing insulin and patient health literacy. Patients demonstrated a general understanding of the concept of chronic illness, however lacked specific knowledge regarding disease processes and self-management strategies. This study provides an initial overview of diabetes mellitus and hypertension management in a diverse patient population in rural Belize. Results indicate areas for future investigation and possible intervention, including barriers to insulin use and opportunities for lifestyle-specific disease education for

Baking enables McLeod gauge to measure in ultrahigh vacuum range

Science.gov (United States)

Kreisman, W. S.

1965-01-01

Accurate measurements in the ultrahigh vacuum range by a conventional McLeod gage requires degassing of the gage's glass walls. A closed system, in which mercury is forced into the gage by gravity alone, and in which the gage components are baked out for long periods, is used to achieve this degassing.

Feeding preferences of West Indian manatees in Florida, Belize, and Puerto Rico as indicated by stable isotope analysis

Science.gov (United States)

Alves-Stanley, Christy D.; Worthy, Graham A.J.; Bonde, Robert K.

2010-01-01

The endangered West Indian manatee Trichechus manatus has 2 recognized subspecies: the Florida T. m. latirostris and Antillean T. m. manatus manatee, both of which are found in freshwater, estuarine, and marine habitats. A better understanding of manatee feeding preferences and habitat use is essential to establish criteria on which conservation plans can be based. Skin from manatees in Florida, Belize, and Puerto Rico, as well as aquatic vegetation from their presumed diet, were analyzed for stable carbon and nitrogen isotope ratios. This is the first application of stable isotope analysis to Antillean manatees. Stable isotope ratios for aquatic vegetation differed by plant type (freshwater, estuarine, and marine), collection location, and in one instance, season. Carbon and nitrogen isotope ratios for manatee skin differed between collection location and in one instance, season, but did not differ between sex or age class. Signatures in the skin of manatees sampled in Belize and Puerto Rico indicated a diet composed primarily of seagrasses, whereas those of Florida manatees exhibited greater regional variation. Mixing model results indicated that manatees sampled from Crystal River and Homosassa Springs (Florida, USA) ate primarily freshwater vegetation, whereas manatees sampled from Big Bend Power Plant, Ten Thousand Islands, and Warm Mineral Springs (Florida) fed primarily on seagrasses. Possible diet-tissue discrimination values for 15N were estimated to range from 1.0 to 1.5 per mil. Stable isotope analysis can be used to interpret manatee feeding behavior over a long period of time, specifically the use of freshwater vegetation versus seagrasses, and can aid in identifying critical habitats and improving conservation efforts.

Agreement between the Government of Belize and the International Atomic Energy Agency for the application of safeguards in connection with the Treaty on the Non-Proliferation of Nuclear Weapons

Energy Technology Data Exchange (ETDEWEB)

NONE

1997-03-01

The Agreement between the Government of Belize and the IAEA for the application of safeguards in connection with the Treaty on the Non-Proliferation of Nuclear Weapons was approved by the Agency`s Board of Governors on 19 February 1986 and signed in Vienna on 8 July 1991 and in New York on 13 August 1992; the Protocol hereto was signed in New York on 13 August 1992 and in Vienna on 2 September 1992. The Agreement entered into, force on 21 January 1997. The present documents contains two parts: Part I stipulates the agreement of Belize to accept safeguards on all source or special fissionable material in all peaceful nuclear activities within its territory, under its jurisdiction or carried out under its control anywhere, for the exclusive purpose of verifying that such material is not diverted to nuclear weapons or other nuclear explosive devices. Part II specifies the procedures to be applied in the implementation of the safeguards provisions of part one.

Agreement between the Government of Belize and the International Atomic Energy Agency for the application of safeguards in connection with the Treaty on the Non-Proliferation of Nuclear Weapons

International Nuclear Information System (INIS)

1997-03-01

The Agreement between the Government of Belize and the IAEA for the application of safeguards in connection with the Treaty on the Non-Proliferation of Nuclear Weapons was approved by the Agency's Board of Governors on 19 February 1986 and signed in Vienna on 8 July 1991 and in New York on 13 August 1992; the Protocol hereto was signed in New York on 13 August 1992 and in Vienna on 2 September 1992. The Agreement entered into, force on 21 January 1997. The present documents contains two parts: Part I stipulates the agreement of Belize to accept safeguards on all source or special fissionable material in all peaceful nuclear activities within its territory, under its jurisdiction or carried out under its control anywhere, for the exclusive purpose of verifying that such material is not diverted to nuclear weapons or other nuclear explosive devices. Part II specifies the procedures to be applied in the implementation of the safeguards provisions of part one

A low-density potting compound

Energy Technology Data Exchange (ETDEWEB)

Quant, A. J. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

2015-02-01

A combined total of 4 years development effort and production experience has conclusively proven the value of a glass-microballoon-filled epoxy resin system in potting applications where weight saving, without a drastic sacrifice in physical properties, or resistance to high-level mechanical shock is a prime requirement.

Transitional analysis of organic thin color filter layers in displays during baking process using multi-speckle diffusing wave spectroscopy

Science.gov (United States)

Park, Baek Sung; Hyung, Kyung Hee; Oh, Gwi Jeong; Jung, Hyun Wook

2018-02-01

The color filter (CF) is one of the key components for improving the performance of TV displays such as liquid crystal display (LCD) and white organic light emitting diodes (WOLED). The profile defects like undercut during the fine fabrication processes for CF layers are inevitably generated through the UV exposure and development processes, however, these can be controlled through the baking process. In order to resolve the profile defects of CF layers, in this study, the real-time dynamic changes of CF layers are monitored during the baking process by changing components such as polymeric binder and acrylate. The motion of pigment particles in CF layers during baking is quantitatively interpreted using multi-speckle diffusing wave spectroscopy (MSDWS), in terms of the autocorrelation function and the characteristic time of α-relaxation.

Spice, pot, and stroke.

Science.gov (United States)

Brust, John C M

2013-12-10

The endocannabinoid system includes 2 types of G-protein coupled receptors: CB1 (mostly in the brain) and CB2 (in peripheral lymphoid tissue). The major cannabinoid ligands are arachidonylethanolamine ("anandamide," the Sanskrit word for bliss) and 2-arachidonylglycerol ("2AG"). It is by binding to CB1 receptors that δ-9-tetrahydrocannabinol (THC), the principal psychoactive ingredient in marijuana ("pot"), produces its intended subjective effects.

Interaction of Berberine derivative with protein POT1 affect telomere function in cancer cells

Energy Technology Data Exchange (ETDEWEB)

Xiao, Nannan; Chen, Siqi; Ma, Yan; Qiu, Jun; Tan, Jia-Heng; Ou, Tian-Miao; Gu, Lian-Quan; Huang, Zhi-Shu [School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou University City, Waihuan East Road 132, Guangzhou 510006 (China); Li, Ding, E-mail: liding@mail.sysu.edu.cn [School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou University City, Waihuan East Road 132, Guangzhou 510006 (China)

2012-03-16

Highlights: Black-Right-Pointing-Pointer The protein POT1 plays an important role in telomere protection. Black-Right-Pointing-Pointer Functional POT1 was overexpressed in Escherichia coli for the first time, and purified. Black-Right-Pointing-Pointer Compound Sysu-00692 was found to be the first POT1-binding ligand. Black-Right-Pointing-Pointer Sysu-00692 could interfere with the binding activity of POT1 in vivo. Black-Right-Pointing-Pointer Sysu-00692 had inhibition on telomerase and cell proliferation. -- Abstract: The protein POT1 plays an important role in telomere protection, which is related with telomere elongation and cell immortality. The protein has been recognized as a promising drug target for cancer treatment. In the present study, we cloned, overexpressed in Escherichia coli for the first time, and purified recombinant human POT1. The protein was proved to be active through filter binding assay, FRET and CD experiments. In the initial screening for protein binding ligands using SPR, compound Sysu-00692 was found to bind well with the POT1, which was confirmed with EMSA. Its in vivo activity study showed that compound Sysu-00692 could interfere with the binding between human POT1 and the telomeric DNA through chromatin immunoprecipitation. Besides, the compound showed mild inhibition on telomerase and cell proliferation. As we know, compound Sysu-00692 is the first reported POT1-binding ligand, which could serve as a lead compound for further improvement. This work offered a potentially new approach for drug design for the treatment of cancers.

Baking-powder driven centripetal pumping controlled by event-triggering of functional liquids

DEFF Research Database (Denmark)

Kinahan, David J.; Burger, Robert; Vembadi, Abhishek

2015-01-01

This paper reports radially inbound pumping by the event-triggered addition of water to on-board stored baking powder in combination with valving by an immiscible, high-specific weight liquid on a centrifugal microfluidic platform. This technology allows making efficient use of precious real estate...

Normative data for distal line bisection and baking tray task.

Science.gov (United States)

Facchin, Alessio; Beschin, Nicoletta; Pisano, Alessia; Reverberi, Cristina

2016-09-01

Line bisection is one of the tests used to diagnose unilateral spatial neglect (USN). Despite its wide application, no procedure or norms were available for the distal variant when the task was performed at distance with a laser pointer. Furthermore, the baking tray task was an ecological test aimed at diagnosing USN in a more natural context. The aim of this study was to collect normative values for these two tests in an Italian population. We recruited a sample of 191 healthy subjects with ages ranging from 20 to 89 years. They performed line bisection with a laser pointer on three different line lengths (1, 1.5, and 2 m) at a distance of 3 m. After this task, the subjects performed the baking tray task and a second repetition of line bisection to test the reliability of measurement. Multiple regression analysis revealed no significant effects of demographic variables on the performance of both tests. Normative cut-off values for the two tests were developed using non-parametric tolerance intervals. The results formed the basis for clinical use of these two tools for assessing lateralized performance of patients with brain injury and for diagnosing USN.

Using X-Ray Fluorescence Technique to Quantify Metal Concentration in Coral Cores from Belize

Science.gov (United States)

Kingsley, C.; Bhattacharya, A.; Hangsterfer, A.; Carilli, J.; Field, D. B.

2016-12-01

Caribbean coral reefs are some of the most threatened marine ecosystems in the world. Research appears to suggest that environmental stressors of local origin, such as sediment run off, can reduce the resilience of these reefs to global threats such as ocean warming. Sedimentation can stunt coral growth, reduce its resilience, and it is possible that trapped material could render coral skeletons brittle (personal discussions). Material trapped in coral skeletons can provide information on the sources of particulate matter in the ocean ecosystem. Despite the importance of quantifying sources and types of materials trapped in corals, the research community is yet to fully develop techniques that allow accurate representation of trapped matter, which is potentially a major source of metal content in reef building coral skeletons. The dataset presented here explores the usefulness of X-Ray Fluorescence (XRF), a widely used tool in environmental studies (but generally not in corals), to estimate metal content in coral cores collected from four locations near Belize, with varying degrees of impact from coastal processes. The coral cores together cover a period of 1862-2006. Trace, major, and minor metal content from these cores have been well-studied using solution-based ICP-MS, providing us with the unique opportunity to test the efficacy of XRF technique in characterizing metal content in these coral cores. We have measured more than 50 metals using XRF every two millimeters along slabs removed from the middle of a coral core to characterize materials present in coral skeletons. We compared the results from XRF to solution-based ICP-MS - that involves dissolving subsamples of coral skeleton to measure metal content. Overall, it appears that the non-destructive XRF technique is a viable supplement in determining sediment and metal content in coral cores, and may be particularly helpful for assessing resistant phases such as grains of sediment that are not fully

Dynamics of gas cell coalescence during baking expansion of leavened dough.

Science.gov (United States)

Miś, Antoni; Nawrocka, Agnieszka; Lamorski, Krzysztof; Dziki, Dariusz

2018-01-01

The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb. Copyright © 2017 Elsevier Ltd. All rights reserved.

Utilization of Baked-Smashed Sweet Potato and Vegetables on Patisserie Product

Science.gov (United States)

Ana, A.; Subekti, S.; Sudewi, S.; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

2018-02-01

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

Glass-making furnaces, cement kilns and baking ovens

Energy Technology Data Exchange (ETDEWEB)

1989-01-01

Possible areas for future strategic R and D within the European Community in the cement, glass and bake industries are identified based upon the current scenario of R and D in process industries and following views of main industries and research experts. Priority topics for R and D should include advanced flow modelling, the implementation of control strategies and expert systems and the development of on-line sensors. Fundamental research in some areas, such as advanced diagnostic techniques and sensor systems and modelling of two-phase and pollutant formation, is considered of primary importance.

Storing drinking-water in copper pots kills contaminating diarrhoeagenic bacteria.

Science.gov (United States)

Sudha, V B Preethi; Ganesan, Sheeba; Pazhani, G P; Ramamurthy, T; Nair, G B; Venkatasubramanian, Padma

2012-03-01

Microbially-unsafe water is still a major concern in most developing countries. Although many water-purification methods exist, these are expensive and beyond the reach of many people, especially in rural areas. Ayurveda recommends the use of copper for storing drinking-water. Therefore, the objective of this study was to evaluate the effect of copper pot on microbially-contaminated drinking-water. The antibacterial effect of copper pot against important diarrhoeagenic bacteria, including Vibrio cholerae O1, Shigella flexneri 2a, enterotoxigenic Escherichia coli, enteropathogenic E. coli, Salmonella enterica Typhi, and Salmonella Paratyphi is reported. When drinking-water (pH 7.83 +/- 0.4; source: ground) was contaminated with 500 CFU/mL of the above bacteria and stored in copper pots for 16 hours at room temperature, no bacteria could be recovered on the culture medium. Recovery failed even after resuscitation in enrichment broth, followed by plating on selective media, indicating loss of culturability. This is the first report on the effect of copper on S. flexneri 2a, enteropathogenic E. coli, and Salmonella Paratyphi. After 16 hours, there was a slight increase in the pH of water from 7.83 to 7.93 in the copper pots while the other physicochemical parameters remained unchanged. Copper content (177 +/- 16 ppb) in water stored in copper pots was well within the permissible limits of the World Health Organization. Copper holds promise as a point-of-use solution for microbial purification of drinking-water, especially in developing countries.

Dietary habits of juveniles of the Mayan cichlid, Cichlasoma urophthalmus, in mangrove ponds of an offshore islet in Belize, Central America

OpenAIRE

Vaslet, Amandine; France, Christine; Baldwin, Carole C.; Feller, Ilka C.

2012-01-01

Foraging habitats of juveniles of the Mayan cichlid, Cichlasoma urophthalmus (Günther, 1862), were investigated in two mangrove ponds located in Twin Cays offshore islet in Belize: Sink Hole pond (SH) and Hidden Lake pond (HL). Sink Hole pond is a semiclosed body of water, whereas Hidden Lake pond is connected by a channel to adjacent seagrass beds that surround the islet. Gut contents of 21 juvenile C. urophthalmus (9.8-13.2 cm total length) were analyzed, and five prey taxa were identified....

The effect of baking soda/hydrogen peroxide dentifrice (Mentadent) and a 0.12 percent chlorhexidine gluconate mouthrinse (Peridex) in reducing gingival bleeding.

Science.gov (United States)

Taller, S H

1993-01-01

The purpose of this study was to determine the effectiveness of a baking soda/hydrogen peroxide dentifrice, Mentadent, and a 0.12 percent chlorhexidine gluconate mouthrinse, Peridex, in reducing gingival bleeding. Forty subjects were divided into three groups; the baking soda group, the chlorhexidine group and the control group. All groups received oral hygiene instruction and brushed and flossed three times per day. Bleeding point scores were evaluated at baseline and at five weeks. The baking soda/hydrogen peroxide group used the supplied dentifrice as their sole toothpaste. The 0.12 percent chlorhexidine group used the mouthrinse twice per day. The control group performed oral hygiene as instructed. At five weeks, the 0.12 percent chlorhexidine mouthrinse significantly reduced gingival bleeding. The dentifrice and control groups revealed no statistically significant reductions. The results indicate that the 0.12 percent chlorhexidine mouthrinse is useful in improving oral health, whereas the baking soda/hydrogen peroxide dentifrice offered no advantages to conventional oral hygiene.

Nitrogen and media assessment for first-year pot-in-pot production of container and bare root liners in the Intermountain West

OpenAIRE

Gunnell, JayDee; Grossl, Paul R.; Kjelgren, Roger

2008-01-01

We investigated optimum nitrogen rates and different growth substrates for short-term fi nish production of container and bare root shade tree liners in a pot-in-pot production system in the Intermountain West. In one study, nitrogen ranging from 0–27 g N·tree–1(0–36 lbs N·1000 ft–2) as urea was applied to quaking aspen (Populus tremuloides), ‘Autumn Blaze’ maple (Acer × freemannii ‘Autumn Blaze’), ‘Chanticleer’ flowering pear (Pyrus calleryana ‘Chanticleer’), and ‘Canada Red’ chokecherry (Prun...

Modelling of coupled heat and mass transfer during a contact baking process

DEFF Research Database (Denmark)

Feyissa, Aberham Hailu; Gernaey, Krist; Ashokkumar, Saranya

2011-01-01

water content in the product and water in the vapour phase – was calibrated and partially validated using data obtained during baking of a representative food model (a pancake batter) under controlled conditions on a specially designed experimental rig. The unknown parameters in the model equations were...

Homespun remedy, homespun toxicity: baking soda ingestion for dyspepsia.

Science.gov (United States)

Ajbani, Keyur; Chansky, Michael E; Baumann, Brigitte M

2011-04-01

A 68-year-old man presented to the Emergency Department with a severe metabolic alkalosis after ingesting large quantities of baking soda to treat his dyspepsia. His underlying pulmonary disease and a progressively worsening mental status necessitated intubation for respiratory failure. Laboratory studies revealed a hyponatremic, hypochloremic, hypokalemic metabolic alkalosis. The patient was successfully treated after cessation of the oral bicarbonate, initiation of intravenous hydration, and correction of electrolyte abnormalities. Copyright © 2011 Elsevier Inc. All rights reserved.

Baking soda pica: a case of hypokalemic metabolic alkalosis and rhabdomyolysis in pregnancy.

Science.gov (United States)

Grotegut, Chad A; Dandolu, Vani; Katari, Sunita; Whiteman, Valerie E; Geifman-Holtzman, Ossie; Teitelman, Melissa

2006-02-01

We report a case of baking soda pica in a woman at 31 weeks of pregnancy causing severe hypokalemic metabolic alkalosis and rhabdomyolysis. A multigravida at 31 weeks of gestation presented with weakness and muscle pain. She was found to have severe hypokalemic metabolic alkalosis and rhabdomyolysis, with elevation in serum transaminases and hypertension. We initially thought the patient had an atypical presentation of preeclampsia until it was realized that she was ingesting 1 full box of baking soda (454 g sodium bicarbonate) per day. Symptoms and abnormal laboratory findings resolved with discontinuation of the patient's pica practices. Pica is a common but often overlooked practice that can potentially lead to life-threatening disorders. A thorough evaluation of a patient's dietary intake is extremely important, especially in the setting of atypical presentations of disease in pregnancy.

Baking properties and biochemical composition of wheat flour with bran and shorts.

Science.gov (United States)

Kaprelyants, Leonid; Fedosov, Sergey; Zhygunov, Dmytro

2013-11-01

Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour. Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour. Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour. © 2013 Society of Chemical Industry.

Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

Science.gov (United States)

Dade County Public Schools, Miami, FL.

The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

Science.gov (United States)

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-06-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D 2 and D 3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n -heptane followed by liquid-liquid extraction. Then n -heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

The role of boundary organizations in co-management: examining the politics of knowledge integration in a marine protected area in Belize

Directory of Open Access Journals (Sweden)

Noella J. Gray

2016-08-01

Full Text Available Marine protected areas (MPAs are an increasingly popular tool for management of the marine commons. Effective governance is essential if MPAs are to achieve their objectives, yet many MPAs face conflicts and governance challenges, including lack of trust and knowledge integration between fishers, scientists, and policy makers. This paper considers the role of a boundary organization in facilitating knowledge integration in a co-managed MPA, the Gladden Spit and Silk Cayes Marine Reserve in Belize. Boundary organizations can play an important role in resource management, by bridging the science-policy divide, facilitating knowledge integration, and enabling communication in conditions of uncertainty. Drawing on ethnographic research conducted in Belize, the paper identifies four challenges for knowledge integration. First, actors have divergent perspectives on whether and how knowledge is being integrated. Second, actors disagree on resource conditions within the MPA and how these should be understood. Third, in order to maintain accountability with multiple actors, including fishers, government, and funders, the boundary organization has promoted the importance of different types of knowledge for different purposes (science and fishers’ knowledge, rather than the integration of these. Finally, a lack of trust and uneven power relations make it difficult to separate knowledge claims from political claims. However, even if knowledge integration proves difficult, boundary organizations may still play an important role by maintaining accountability, providing space for conflicting understandings to co-exist, and ultimately for governance institutions to evolve.

Agreement between the Government of Belize and the International Atomic Energy Agency for the application of safeguards in connection with the treaty on the non-proliferation of nuclear weapons

International Nuclear Information System (INIS)

1997-08-01

The document reproduces the text of an agreement by exchange of letters with Belize in connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean. The agreement was approved by the Board of Governors on 18 March 1997 and entered into force on that date

Influence of CdSe layer air-baking on physical properties of CdSe-As2Se3 heterostructures

International Nuclear Information System (INIS)

Schauer, F.; Heza, S.; Kosek, F.; Cimpl, Z.

1980-01-01

An investigation is made of the influence of the air-baking time on the physical properties of a CdSe layer, which is a part of the heterogeneous structure CdSe-As 2 Se 3 used as a camera tube target. The I-U characteristics, C-U characteristics, the dependence of both the real and imaginary part admittance on frequency, and the photoconductance characteristics are measured. All measurements are carried out on heterostructures prepared with variable air-baking time of the CdSe layer: t =0, 5, 15, 40, and 120 min. The results of measurements contribute to the finding of the optimal production procedure with a minimum baking time of tsub(min) = 15 min. The heterostructures exhibit satisfactory properties. The dark current Isub(d)(U =1 V, T = 300 K) = 10 -10 Acm -2 with a rectification factor g(U = 10 V) = 10 6 and a capacitance C (2 kHz) = 2900 pFcm -2 . (author)

Effect of mild baking on superconducting niobium cavities investigated by sequential nanoremoval

Directory of Open Access Journals (Sweden)

A. Romanenko

2013-01-01

Full Text Available The near-surface nanostructure of niobium determines the performance of superconducting microwave cavities. Subtle variations in surface nanostructure lead to yet unexplained phenomena such as the dependence of the quality factor of these resonating structures on the magnitude of rf fields—an effect known as the “Q slopes”. Understanding and controlling the Q slopes is of great practical importance for particle accelerators. Here we investigate the mild baking effect—120°C vacuum baking for 48 hours—which strongly affects the Q slopes. We used a hydrofluoric acid rinse alternating with oxidation in water as a tool for stepwise material removal of about 2  nanometers/step from the surface of superconducting niobium cavities. Applying removal cycles on mild baked cavities and measuring the quality factor dependence on the rf fields after one or several such cycles allowed us to explore the distribution of lossy layers within the first several tens of nanometers from the surface. We found that a single HF rinse results in the increase of the cavity quality factor. The low field Q slope was shown to be mostly controlled by the material structure within the first six nanometers from the surface. The medium field Q slope evolution was fitted using linear (∝B peak surface magnetic field and quadratic (∝B^{2} terms in the surface resistance and it was found that best fits do not require the quadratic term. We found that about 10 nanometers of material removal are required to bring back the high field Q slope and about 20–50 nanometers to restore the onset field to the prebaking value.

The influence of baking fuel on residues of polycyclic aromatic hydrocarbons and heavy metals in bread.

Science.gov (United States)

Ahmed, M T; Abdel Hadi el-S; el-Samahy, S; Youssof, K

2000-12-30

The influence of fuel type used to bake bread on the spectrum and concentrations of some polycyclic aromatic hydrocarbons and heavy metals in baked bread was assessed. Bread samples were collected from different bakeries operated by either electricity, solar, mazot or solid waste and their residue content of PAHs and heavy metals was assessed. The total concentration of PAHs detected in mazot, solar, solid waste and electricity operated bakeries had an average of 320.6, 158.4, 317.3 and 25.5 microgkg(-1), respectively. Samples collected from mazot, solar and solid waste operated bakeries have had a wide spectrum of PAHs, in comparison to that detected in bread samples collected from electricity operated bakeries. Lead had the highest concentrations in the four groups of bread samples, followed by nickel, while the concentrations of zinc and cadmium were the least. The concentration of lead detected in bread samples produced from mazot, solar, solid waste and electricity fueled bakeries were 1375.5, 1114, 1234, and 257.3 microgkg(-1), respectively. Estimated daily intake of PAHs based on bread consumption were 48.2, 28.5, 80. 1, and 4.8 microg per person per day for bread produced in bakeries using mazot, solar, solid waste and electricity, respectively. Meanwhile, the estimated daily intake of benzo (a) pyrene were 3.69, 2.65, 8.1, and 0.81 microg per person per day for bread sample baked with mazot, solar, solid waste and electricity, respectively. The daily intake of lead, based on bread consumption was 291, 200.5, 222, and 46.31 microg per person per day for bread sample baked with mazot, solar, solid waste and electricity, respectively. The present work has indicated the comparatively high level of daily intake of benzo (a) pyrene and lead in comparison to levels reported from many other countries and those recommended by international regulatory bodies. It is probable that residues detected in bread samples are partially cereal-borne but there is strong

Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

International Nuclear Information System (INIS)

Qamaruz-Zaman, N.; Kun, Y.; Rosli, R.-N.

2015-01-01

Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue

Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

Science.gov (United States)

Venkateshmurthy, K; Raghavarao, K S M S

2015-08-01

Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

Long-term fuel retention and release in JET ITER-Like Wall at ITER-relevant baking temperatures

Science.gov (United States)

Heinola, K.; Likonen, J.; Ahlgren, T.; Brezinsek, S.; De Temmerman, G.; Jepu, I.; Matthews, G. F.; Pitts, R. A.; Widdowson, A.; Contributors, JET

2017-08-01

The fuel outgassing efficiency from plasma-facing components exposed in JET-ILW has been studied at ITER-relevant baking temperatures. Samples retrieved from the W divertor and Be main chamber were annealed at 350 and 240 °C, respectively. Annealing was performed with thermal desoprtion spectrometry (TDS) for 0, 5 and 15 h to study the deuterium removal effectiveness at the nominal baking temperatures. The remained fraction was determined by emptying the samples fully of deuterium by heating W and Be samples up to 1000 and 775 °C,respectively. Results showed the deposits in the divertor having an increasing effect to the remaining retention at temperatures above baking. Highest remaining fractions 54 and 87 % were observed with deposit thicknesses of 10 and 40 μm, respectively. Substantially high fractions were obtained in the main chamber samples from the deposit-free erosion zone of the limiter midplane, in which the dominant fuel retention mechanism is via implantation: 15 h annealing resulted in retained deuterium higher than 90 % . TDS results from the divertor were simulated with TMAP7 calculations. The spectra were modelled with three deuterium activation energies resulting in good agreement with the experiments.

Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

Energy Technology Data Exchange (ETDEWEB)

Qamaruz-Zaman, N., E-mail: cenastaein@usm.my; Kun, Y.; Rosli, R.-N.

2015-01-15

Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.

The development and evaluation of a bread baking intervention

OpenAIRE

Jensen, Line

2012-01-01

Master i samfunnsernæring Bread is part of the Norwegian food culture, and a large part of our daily diet. However, the intake of fibre and hole grains is to low, and the Norwegian government encourages an increase in the intake of wholemeal bread and cereals. In addition, only half of the Norwegian population reaches the recommendation of being physical active for at least 30 minutes a day. This thesis describes the development and evaluation of a bread baking intervention. The i...

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

Science.gov (United States)

Channaiah, Lakshmikantha H; Holmgren, Elizabeth S; Michael, Minto; Sevart, Nicholas J; Milke, Donka; Schwan, Carla L; Krug, Matthew; Wilder, Amanda; Phebus, Randall K; Thippareddi, Harshavardhan; Milliken, George

2016-04-01

This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

Acute toxicity from baking soda ingestion.

Science.gov (United States)

Thomas, S H; Stone, C K

1994-01-01

Sodium bicarbonate is an extremely well-known agent that historically has been used for a variety of medical conditions. Despite the widespread use of oral bicarbonate, little documented toxicity has occurred, and the emergency medicine literature contains no reports of toxicity caused by the ingestion of baking soda. Risks of acute and chronic oral bicarbonate ingestion include metabolic alkalosis, hypernatremia, hypertension, gastric rupture, hyporeninemia, hypokalemia, hypochloremia, intravascular volume depletion, and urinary alkalinization. Abrupt cessation of chronic excessive bicarbonate ingestion may result in hyperkalemia, hypoaldosteronism, volume contraction, and disruption of calcium and phosphorus metabolism. The case of a patient with three hospital admissions in 4 months, all the result of excessive oral intake of bicarbonate for symptomatic relief of dyspepsia is reported. Evaluation and treatment of patients with acute bicarbonate ingestion is discussed.

Quinoa flour in baked products.

Science.gov (United States)

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

The influence of roasting and baking on fatty acids composition of consumer oilseeds

Directory of Open Access Journals (Sweden)

Natalia Mikołajczak

2017-09-01

Full Text Available Introduction and aim: Foods rich in nutrients have a positive effect on the human body. They are beneficial both for the health and the mind of human. Good sources of essential fatty acids and other biologically active compounds are oilseeds. It is important to include them in your daily diet. They can be added to dishes or serve as a snack. Brief description of the state of knowledge: The aim of this study was to evaluate of fatty acid composition in selected consumer oilseeds: sunflower, sesame, flax after application of typical technological processes such as roasting and baking, in different temperature, power and time ranges. In the research materials (before and after modification, the fatty acid composition was determined by gas chromatography. Summary: Based on obtained results, it was found that roasting and baking have an influence on the change in the content and composition of fatty acids. The strength of influence was dependent on the parameters (e.g. type of seed, temperature, time, power, which were used in the research. The roasting in the oven caused changes in the composition of saturated and unsaturated fatty acids, both in flax and sunflower seeds. The roasting in the microwave at 900 W affected on saturated fatty acids composition in flax seeds, similarly sunflower. In the case of sesame seeds, the influence of time on the content of mono- and polyunsaturated fatty acids was noted. The baking process caused significant changes in the fatty acid composition in the seeds from the crust of bread (flax seeds, sunflower seeds.

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

Science.gov (United States)

Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

2013-12-15

A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

The effects of different pot length and growing media on seedling ...

African Journals Online (AJOL)

The aim of this study was to determine appropriate pot length and growing medium for Crimean Juniper seedlings (Juniperus excelsa Bieb.), which will be used for afforestation of extreme areas. For this purpose, polyethylene pots of 11 cm width and 20, 25 and 30 cm lengths were used. As growing medium, 13 different ...

Effect of potassium and potting-bag size on foliar biomass and ...

African Journals Online (AJOL)

Foliar fresh mass was significantly increased by the interaction between K concentration and potting-bag size. Growers may use a 5.3 mmol L−1 K concentration and a 5 L potting bag for optimum production of rose geranium under soil-less cultivation. Keywords: C:G ratio, enzyme activation, oil quality, potassium, rose ...

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

Directory of Open Access Journals (Sweden)

Nina G. Heredia-Sandoval

2016-08-01

Full Text Available Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.

Science.gov (United States)

Heredia-Sandoval, Nina G; Valencia-Tapia, Maribel Y; Calderón de la Barca, Ana M; Islas-Rubio, Alma R

2016-08-30

Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

Characterization of baking behaviour of carbonaceous materials by dilatation investigations

Energy Technology Data Exchange (ETDEWEB)

Born, M.; Seichter, A.; Starke, S.

1990-01-01

An increase in volume can be observed in carbonaceous materials during baking which is assumed to be the reason for strains and crack formation. It occurs most pronouncedly within a temperature range from 100 to 200{degree}C. The causes of such phenomena in products pressed at different temperatures are analyzed by means of a gas pressure model and a relaxation model. The factors influencing dilatation are subject to thermal analysis. 15 refs., 13 figs.

Modeling and simulation of an anode carbon baking furnace

Directory of Open Access Journals (Sweden)

Ø. Gundersen

1995-01-01

Full Text Available The anode temperature profile in a Hydro Aluminium baking furnace is obtained by solving the three dimensional heat equation. The main heat transfer and chemical processes are taken into account. Due to symmetry, one half of a pit is modeled. Along the gas path, submodels are derived for the under-pit area, pit area and under-lid area. For the gas flow, a stationary model is derived, whereas the heat equations are dynamically solved. The numerical model is derived from the control volume formulation.

G-quadruplex formation in telomeres enhances POT1/TPP1 protection against RPA binding

Science.gov (United States)

Ray, Sujay; Bandaria, Jigar N.; Qureshi, Mohammad H.; Yildiz, Ahmet; Balci, Hamza

2014-01-01

Human telomeres terminate with a single-stranded 3′ G overhang, which can be recognized as a DNA damage site by replication protein A (RPA). The protection of telomeres (POT1)/POT1-interacting protein 1 (TPP1) heterodimer binds specifically to single-stranded telomeric DNA (ssTEL) and protects G overhangs against RPA binding. The G overhang spontaneously folds into various G-quadruplex (GQ) conformations. It remains unclear whether GQ formation affects the ability of POT1/TPP1 to compete against RPA to access ssTEL. Using single-molecule Förster resonance energy transfer, we showed that POT1 stably loads to a minimal DNA sequence adjacent to a folded GQ. At 150 mM K+, POT1 loading unfolds the antiparallel GQ, as the parallel conformation remains folded. POT1/TPP1 loading blocks RPA’s access to both folded and unfolded telomeres by two orders of magnitude. This protection is not observed at 150 mM Na+, in which ssTEL forms only a less-stable antiparallel GQ. These results suggest that GQ formation of telomeric overhangs may contribute to suppression of DNA damage signals. PMID:24516170

Mangrove peat analysis and reconstruction of vegetation history at the Pelican Cays, Belize

Science.gov (United States)

McKee, K.L.; Faulkner, P.L.

2000-01-01

The substrate beneath mangrove forests in the Pelican Cays complex is predominately peat composed mainly of mangrove roots. Leaves and wood account for less than 20% of the peat mass. At Cat Cay, the depth of the peat ranges from 0.2 m along the shoreline to 1.65 m in the island center, indicating that the island has expanded horizontally as well as vertically through below-ground, biogenic processes. Mangrove roots thus play a critical role in the soil formation, vertical accretion, and stability of these mangrove cays. The species composition of fossil roots changes markedly with depth: Rhizophora mangle (red mangrove) was the initial colonizer on a coral base, followed by Avicennia germinans (black mangrove), which increased in abundance and expanded radially from the center of the island. The center of the Avicennia stand ultimately died, leaving an unvegetated, shallow pond. The peat thus retains a record of mangrove development, succession, and deterioration in response to sea-level change and concomitant hydroedaphic conditions controlling dispersal, establishment, growth, and mortality of mangroves on oceanic islands in Belize.

Plasma vitellogenin in Morelet's crocodiles from contaminated habitats in northern Belize

Energy Technology Data Exchange (ETDEWEB)

Rainwater, Thomas R. [Institute of Environmental and Human Health and Department of Environmental Toxicology, Texas Tech University, Box 41163, Lubbock, TX 79409-1163 (United States)], E-mail: thomas.rainwater@gmail.com; Selcer, Kyle W. [Department of Biological Sciences, Bayer School of Natural and Environmental Sciences, Duquesne University, Pittsburgh, PA 15282 (United States)], E-mail: selcer@duq.edu; Nespoli, Lisa M. [Department of Biological Sciences, Bayer School of Natural and Environmental Sciences, Duquesne University, Pittsburgh, PA 15282 (United States)], E-mail: nespoli345@duq.edu; Finger, Adam G. [Institute of Environmental and Human Health and Department of Environmental Toxicology, Texas Tech University, Box 41163, Lubbock, TX 79409-1163 (United States)], E-mail: agfinger@tiehh.ttu.edu; Ray, David A. [Department of Biological Sciences, Texas Tech University, Lubbock, TX 79409 (United States)], E-mail: david.ray@mail.wvu.edu; Platt, Steven G. [Department of Biology, P.O. Box C-64, Sul Ross State University, Alpine, TX 79832 (United States)], E-mail: splatt@sulross.edu; Smith, Philip N. [Institute of Environmental and Human Health and Department of Environmental Toxicology, Texas Tech University, Box 41163, Lubbock, TX 79409-1163 (United States)], E-mail: philip.smith@tiehh.ttu.edu; Densmore, Llewellyn D. [Department of Biological Sciences, Texas Tech University, Lubbock, TX 79409 (United States)], E-mail: lou.densmore@ttu.edu; Anderson, Todd A. [Institute of Environmental and Human Health and Department of Environmental Toxicology, Texas Tech University, Box 41163, Lubbock, TX 79409-1163 (United States)], E-mail: todd.anderson@tiehh.ttu.edu; McMurry, Scott T. [Institute of Environmental and Human Health and Department of Environmental Toxicology, Texas Tech University, Box 41163, Lubbock, TX 79409-1163 (United States)], E-mail: scott.mcmurry@tiehh.ttu.edu

2008-05-15

Vitellogenin induction has been widely used as a biomarker of endocrine disruption in wildlife, but few studies have investigated its use in wild reptiles living in contaminated habitats. This study examined vitellogenin induction in Morelet's crocodiles (Crocodylus moreletii) from wetlands in northern Belize contaminated with organochlorine (OC) pesticides. Vitellogenin was measured in 381 crocodile plasma samples using a vitellogenin ELISA previously developed for this species. Vitellogenin was detected in nine samples, all from adult females sampled during the breeding season. Males and juvenile females did not contain detectable levels of vitellogenin; however, many of these animals contained OC pesticides in their caudal scutes, confirming contaminant exposure. The lack of a vitellogenic response in these animals may be attributable to several factors related to the timing and magnitude of exposure to endocrine-disrupting chemicals and should not be interpreted as an absence of other contaminant-induced biological responses. - Wild crocodiles living in habitats polluted with organochlorine pesticides did not exhibit contaminant-induced vitellogenin induction in blood plasma.

Baking effect on initial pumping characteristics of oxygen free copper duct

International Nuclear Information System (INIS)

Nagai, Yasuchika; Yamamoto, Yoshiki; Saito, Yoshio; Matsuda, Namio.

1994-01-01

Recently, attention has been paid to the application of oxygen-free copper to the field of vacuum vessels, such as the beam duct material for the B Factory. The initial exhaust characteristics of oxygen-free copper vessels were compared before and after the baking, and the change of the surface condition was examined. The material used for this experiment was the oxygen-free copper, to which vacuum degassing treatment was applied. The vacuum vessels of this oxygen-free copper and SUS316L stainless steel were made. The turbo-molecular pump of 400 liter/min and the scroll pump of 270 liter/min were used, and pressure measurement and the analysis of the components in remaining gas were carried out. The procedure of the experiment is explained. The exhaust curves for the oxygen-free copper and stainless steel vacuum vessels are shown. The time required for reaching 1x10 -6 Pa was about 1/2 after the exposure to nitrogen as compared with after the exposure to air, thus the kinds of gas exerted large influence to the exhaust characteristics. The difference before and after baking arose in most cases. (K.I.)

Baking effect on initial pumping characteristics of oxygen free copper duct

Energy Technology Data Exchange (ETDEWEB)

Nagai, Yasuchika; Yamamoto, Yoshiki [Hitachi Cable, Ltd., Tsuchiura, Ibaraki (Japan). System' s Material Lab.; Saito, Yoshio; Matsuda, Namio

1994-03-01

Recently, attention has been paid to the application of oxygen-free copper to the field of vacuum vessels, such as the beam duct material for the B Factory. The initial exhaust characteristics of oxygen-free copper vessels were compared before and after the baking, and the change of the surface condition was examined. The material used for this experiment was the oxygen-free copper, to which vacuum degassing treatment was applied. The vacuum vessels of this oxygen-free copper and SUS316L stainless steel were made. The turbo-molecular pump of 400 liter/min and the scroll pump of 270 liter/min were used, and pressure measurement and the analysis of the components in remaining gas were carried out. The procedure of the experiment is explained. The exhaust curves for the oxygen-free copper and stainless steel vacuum vessels are shown. The time required for reaching 1x10[sup -6] Pa was about 1/2 after the exposure to nitrogen as compared with after the exposure to air, thus the kinds of gas exerted large influence to the exhaust characteristics. The difference before and after baking arose in most cases. (K.I.).

Type utilization of baked-smashed sweet potato and vegetables on patisserie product

Science.gov (United States)

Ana; Subekti, S.; Sudewi; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

2016-04-01

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (Metroxylon sago

Directory of Open Access Journals (Sweden)

Eduard Fransisco Tethool

2017-09-01

Full Text Available Native Sago starch is difficult to used in industry because of the limitations of its phisycochemical properties. The aim of this research was to studied effect of UV-C photo-oxidation on  physicochemical properties and baking expansion of sago starch. Five slurries ratio (starch : water ratio: 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photo-oxidation increasing amylose content and paste viscosity, but decreasing swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator effective to increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% increased from native sago starch (5.22 ml/g

Improved bread-baking process using Saccharomyces cerevisiae displayed with engineered cyclodextrin glucanotransferase.

Science.gov (United States)

Shim, Jae-Hoon; Seo, Nam-Seok; Roh, Sun-Ah; Kim, Jung-Wan; Cha, Hyunju; Park, Kwan-Hwa

2007-06-13

A bread-baking process was developed using a potential novel enzyme, cyclodextrin glucanotransferase[3-18] (CGTase[3-18]), that had previously been engineered to have enhanced hydrolyzing activity with little cyclodextrin (CD) formation activity toward starch. CGTase[3-18] was primarily manipulated to be displayed on the cell surface of Saccharomyces cerevisiae. S. cerevisiae carrying pdeltaCGT integrated into the chromosome exhibited starch-hydrolyzing activity at the same optimal pH and temperature as the free enzyme. Volumes of the bread loaves and rice cakes prepared using S. cerevisiae/pdeltaCGT increased by 20% and 45%, respectively, with no detectable CD. Retrogradation rates of the bread and rice cakes decreased significantly during storage. In comparison to the wild type, S. cerevisiae/pdeltaCGT showed improved viability during four freeze-thaw cycles. The results indicated that CGTase[3-18] displayed on the surface of yeast hydrolyzed starch to glucose and maltose that can be used more efficiently for yeast fermentation. Therefore, display of an antistaling enzyme on the cell surface of yeast has potential for enhancing the baking process.

Effect of γ-ray irradiation on properties of castor oil-polyurethane potting materials

International Nuclear Information System (INIS)

Guan Jian; Luo Xianglin; Yue Yilun

2001-01-01

After γ-ray sterilization, the amounts of 4,4'-methylenedianiline (MDA) in the five kinds of synthesized medical castor oil-polyurethane potting materials were detected by HPLC. The influences of γ-ray irradiation on the mechanical performance of the potting materials were also discussed quantitatively.The experimental results show that the amounts of produced MDA increases with γ-ray irradiation dosage. After 25 kGy γ-ray sterilization, the accumulated amounts of MDA in the five kinds of potting materials were 10.33, 10.37, 10.52, 10.59, 10.91 ? μg/g respectively. Those amounts are below the level of harm amount to human body. At the same time, the mechanical properties of the potting materials such as tensile strength, tear strength and hardness are improved because cross-linking happens under irradiation

Acid curing and baking of bastnasite ore and concentrate

International Nuclear Information System (INIS)

Topkaya, Y.; Akkurt, S.

1998-01-01

Full text: In this study, the hydrometallurgical evaluation of a rare earth ore as well as a concentrate obtained from this was done at laboratory. For the mentioned study, a bastnasite type rare earth ore located in Beylikahir in Turkey was used. The total rare earth oxide (REO) content of the deposit was estimated to be 1 million tons with an average concentration of 3.42%REO. The rare earths were contained in bastnasite mineral. The other constituents of the ore were calcium fluoride (52.5%), barite (25.4%), calcite (2.8%) and minor amounts of thorium, iron, manganese, etc. The bastnasite mineral occurred either as cement material between fluoride and barite particles or as intimately associated with these minerals. The rare earth elements were enriched considerably in sub-sieve sizes. After extensive research about the physical concentration of this ore, two different metallurgical routes were followed for the extraction of REE from the ore itself or the preconcentrate obtained by attrition scrubbing and desliming by cyclones. In order to increase the grade of the concentrate, upgrading of the preconcentrate by multigravity was also tried. The two metallurgical routes tested were: Sulphuric acid curing and water leaching; Sulphuric acid baking and subsequent water leaching. The results of the leaching experiments were found to be quite promising. Leach recoveries up to 90% were easily obtainable. In the case of acid baking, hydrofluoric acid recover as a by-product was also possible

Dietary habits of juveniles of the Mayan cichlid, Cichlasoma urophthalmus, in mangrove ponds of an offshore islet in Belize, Central America

Directory of Open Access Journals (Sweden)

Amandine Vaslet

Full Text Available Foraging habitats of juveniles of the Mayan cichlid, Cichlasoma urophthalmus (Günther, 1862, were investigated in two mangrove ponds located in Twin Cays offshore islet in Belize: Sink Hole pond (SH and Hidden Lake pond (HL. Sink Hole pond is a semiclosed body of water, whereas Hidden Lake pond is connected by a channel to adjacent seagrass beds that surround the islet. Gut contents of 21 juvenile C. urophthalmus (9.8-13.2 cm total length were analyzed, and five prey taxa were identified. In both mangrove ponds, C. urophthalmus were opportunistic carnivores and consumed primarily crustaceans. Plant material and detritus present in gut contents were most likely ingested incidentally when the fish foraged on small invertebrates. Carbon isotopic values of fish specimens from the two ponds were similar (mean ± SD of -19.2 ± 0.4‰ in SH and -19.4 ± 0.4‰ in HL, and were close to those of mangrove prey (mean ± SD = -20.2 ± 1.5‰, suggesting that this fish species forages in this habitat. Mixing models showed a higher contribution of mangrove food sources to the fish diet than seagrass food sources. This study reveals that young Mayan cichlids, inhabiting two Belize mangrove ponds, are generalists and opportunistic carnivores that forage on mangrove food sources and do not appear to move to adjacent seagrass beds to complement their diets. Understanding trophic linkages between aquatic consumers and food resources may contribute to better management of threatened coastal ecosystems.

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.

Science.gov (United States)

Gómez, Manuel; Martinez, Mario M

2017-03-31

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

Polyamine transporter potABCD is required for virulence of encapsulated but not nonencapsulated Streptococcus pneumoniae.

Directory of Open Access Journals (Sweden)

Haley R Pipkins

Full Text Available Streptococcus pneumoniae is commonly found in the human nasopharynx and is the causative agent of multiple diseases. Since invasive pneumococcal infections are associated with encapsulated pneumococci, the capsular polysaccharide is the target of licensed pneumococcal vaccines. However, there is an increasing distribution of non-vaccine serotypes, as well as nonencapsulated S. pneumoniae (NESp. Both encapsulated and nonencapsulated pneumococci possess the polyamine oligo-transport operon (potABCD. Previous research has shown inactivation of the pot operon in encapsulated pneumococci alters protein expression and leads to a significant reduction in pneumococcal murine colonization, but the role of the pot operon in NESp is unknown. Here, we demonstrate deletion of potD from the NESp NCC1 strain MNZ67 does impact expression of the key proteins pneumolysin and PspK, but it does not inhibit murine colonization. Additionally, we show the absence of potD significantly increases biofilm production, both in vitro and in vivo. In a chinchilla model of otitis media (OM, the absence of potD does not significantly affect MNZ67 virulence, but it does significantly reduce the pathogenesis of the virulent encapsulated strain TIGR4 (serotype 4. Deletion of potD also significantly reduced persistence of TIGR4 in the lungs but increased persistence of PIP01 in the lungs. We conclude the pot operon is important for the regulation of protein expression and biofilm formation in both encapsulated and NCC1 nonencapsulated Streptococcus pneumoniae. However, in contrast to encapsulated pneumococcal strains, polyamine acquisition via the pot operon is not required for MNZ67 murine colonization, persistence in the lungs, or full virulence in a model of OM. Therefore, NESp virulence regulation needs to be further established to identify potential NESp therapeutic targets.

TL dating of pottery sherds and baked soil from the Xian Terracotta Army Site, Shaanxi Province, China

International Nuclear Information System (INIS)

Lu Yanchou; Zhang Jingzhao; Xie Jun

1988-01-01

Six ceramics and two baked soil samples collected from the famous Xian Terracotta Army Site have been dated by using fine grain (2-8 μ) thermoluminescence (TL) technique. Five samples of pottery sherds exhibited peak TL at about 275 0 C and 395 0 C gave the TL age ranges from 2.13 ± 0.14 ka to 2.25 ± 0.14 ka and a mean TL age of 2.20 ± 0.15 ka, with a good plateau in the range of 290-400 0 C. Another sample, however, showed a larger peak at 365 0 C and could not be dated because of serious fading. TL ages of 1.93 ± 0.13 ka and 2.20 ± 0.19 ka have been also obtained from the baked soil samples with a plateau between 300 and 350 0 C. The TL dates of the ceramics and baked soil are consistent with C-14 dates on charcoal samples taken from the same layer in Xian Terracotta Army Site. It is consistent with other evidence that the Terracotta Army figures were made about 2200 yr ago and that the site burned down soon afterwards. (author)

THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

OpenAIRE

Dorota Litwinek; Halina Gambuś; Gabriela Zięć; Renata Sabat; Anna Wywrocka-Gurgul; Wiktor Berski

2013-01-01

The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb tex...

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.

Science.gov (United States)

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take-off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take-off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH- and L-value, negative correlations between pH- and a-value, or density and aw-value. This resulted in significant correlations with take-off-force, which was correlated with L*- and b*-value (negative) and positive to a*-value. Sticking behavior was strongly associated with b*-value (positive) and to a*-value (negative).

Modeling and simulation of an anode carbon baking furnace

Energy Technology Data Exchange (ETDEWEB)

Gundersen, Oe.; Balchen, J.G. [Norwegian Inst. of Technology, Dept. of Engineering Cybernetics, Trondheim (Norway)

1995-11-01

The anode temperature profile in a Hydro Aluminium baking furnace is obtained by solving the three dimensional heat equation. The main heat transfer and chemical processes are taken into account. Due to symmetry, one half of a pit is modeled. Along the gas path, submodels are derived for the under-pit area, pit area and under-lid area. For the gas flow, a stationary model is derived, whereas the heat equations are dynamically solved. The numerical model is derived from the control volume formulation. 23 refs., 20 figs.

The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia

NARCIS (Netherlands)

Jones, Robin; Diehl, J.C.; Simons, Leon; Verwaal, M.

2017-01-01

Preparation of Injera, the cultural staple bread food
item in Ethiopia, is known for its intensive energy consuming
cooking. Baking this food item in the traditional three stone stoves,
with an efficiency of 5-15%, consumes huge amounts of firewood
and causes consequent problems like

Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

Science.gov (United States)

Engmann, Jan

2008-07-01

We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

Effect of Pre-Aging Conditions on Bake-Hardening Response of Al-0.4 wt%Mg-1.2 wt%Si-0.1 wt%Mn Alloy Sheets

International Nuclear Information System (INIS)

Lee, Kwang-jin; Woo, Kee-do

2011-01-01

Pre-aging heat treatment after solution heat treatment (SHT) of Al-0.4 wt%Mg-1.2 wt%Si-0.1 wt%Mn alloy sheets for auto-bodies was carried out to investigate the effect of pre-aging and its conditions on the bake-hardening response. Mechanical properties were evaluated by a tensile and Vickers hardness test. Microstructural observation was also performed using a transmission electron microscope (TEM). It was revealed that pre-aging treatments play a great role in the bake-hardening response. In addition, it was found that the sphere-shaped nanosized clusters that can directly transit to the needle-shaped β” phase during the paint-bake process, not being dissolved into the matrix, are formed at 343 K. The result, reveals that the dominant factor of the bake-hardening response is the pre-aging temperature rather than the pre-aging time.

Un TIM verde para el POT

OpenAIRE

Duque Escobar, Gonzalo

2014-01-01

Manizales, que tampoco escapa a los problemas causados por la proliferación de carros y motos, y la congestión vehicular, debe integrar dos objetivos al POT: más transporte público colectivo y masivo, y mas ciclovías y rutas peatonales para viajes no motorizados

7 CFR 319.37-8 - Growing media.

Science.gov (United States)

2010-01-01

... plants) established solely on tree fern slabs, coconut husks, coconut fiber, new clay pots, or new wooden...) Approved growing media are baked expanded clay pellets, coal cinder, coir, cork, glass wool, organic and... this section; (ii) Grown solely in a greenhouse in which sanitary procedures adequate to exclude plant...

DEMAND FOR POT PLANTS FOR INTERIOR DECORATION IN VIEW OF THE SURVEY CARRIED OUT IN POZNAŃ

Directory of Open Access Journals (Sweden)

Monika Henschke

2013-12-01

Full Text Available The aim of the study was to determine the demand for pot plants for interior decoration at various points of sale in Poznan. The results were based on questionnaires filled by clients of three retail sale points with pot plants: flower shop, horticultural centre and building material market in Poznan and its surroundings. Collected information was analysed for a frequency of purchases, amount of money spent on pot plants, place of purchases, occasions for which plant was bought, preferences of buyers and pattern of purchases. Customers purchase plants in various points of sale from 7 to 9 pot plants per year, mostly in horticultural centres and in spring. Plants are used for interior decoration and are cultivated for many years, however cut flowers are more often chosen for a gift than pot plants. Whereas a significant part of building material market customers cultivate flowers pot plants for a short time, and they buy pot plants for a gift as often as cut flowers. Among plants with flowers Phalaenopsis and Anthurium are selected most frequently, and Zamioculcas and Yucca among plants with decorative foliage. While choosing plants, buyers are guided by the overall appearance and price.

The performances of natural gas infrared radiation in paints baking; Les performances de l`infrarouge gaz pour la cuisson des peintures

Energy Technology Data Exchange (ETDEWEB)

Lourdou, I. [Gaz de France, 75 - Paris (France). Centre d`essais de recherches sur les utilisations du gaz

1998-04-01

The direction of research of Gaz de France (GdF) company, in association with the centre for technical studies of aeraulic and thermal industries (CETIAT), has carried out infrared radiation baking tests on real painted parts using natural gas burners. Tests were performed on the Erica test facility. The development of the use of infrared gas burners in the mechanical industry requires an optimum use of this technology in the baking cycle. (J.S.)